Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability

• Published in: Food research international Vol. 120; pp. 904 - 912
• Main Authors: Robert, Paz, Zamorano, Marcela, González, Estefanía, Silva-Weiss, Andrea, Cofrades, Susana, Giménez, Begoña
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.06.2019
• Subjects: Antioxidant activity; Double emulsions; Meat systems; Oleuropein; Olive leaves extract; Oxidative stability; Olive leaves extract; Meat systems; Double emulsions; Oleuropein; Oxidative stability; Antioxidant activity
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.12.014

Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve both the lipid profile and the oxidative stability. After 14 days of storage at 4 °C, DE/OLE showed good physical stability (90% of globule population was still below 10 μm diameter), and high antioxidant capacity (over 80%), longer than time required for this type of food ingredients. A high correlation was found between the remaining oleuropein content and the antioxidant capacity in both meat systems with DE/OLE (MS-DE/OLE) and meat systems with the oil blend as liquid oil and non-encapsulated OLE (MS-L/OLE). MS-DE/OLE were technologically feasible and showed higher retention of oleuropein (69%), oxidative stability and antioxidant capacity at 60 °C for 7 days than MS-L/OLE, where oleuropein was almost depleted. The encapsulation of OLE in DE could be a suitable strategy to avoid lipid oxidation in meat systems with healthier lipid profile. [Display omitted] •Olive leaves extract was encapsulated in double emulsion (DE/OLE) for fat replacement.•DE/OLE showed good physical stability and high antioxidant capacity during storage.•Meat systems with these double emulsions (MS-DE/OLE) showed high oleuropein retention.•MS-DE/OLE showed high oxidative stability and antioxidant capacity during storage.•The remaining oeluropein content and the antioxidant capacity were highly correlated.