Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion

Oil bodies (OBs) dispersed in an aqueous medium form a natural emulsion with highphysical and microbiological stability. This work was focused on the development of a new protocolfor extracting OBs from olive paste, through the extraction of an olive oil body cream (OOBC) witha yield of about 43% (wt/wt) in approximately 2 h. The proximate analysis revealed the presenceof moisture, lipids and proteins as well as the contents of polyphenols and flavonoids, and theantioxidant powers were determined. The rheological and tribological performances of the OOBCwere evaluated. Moreover, we measured a size distribution in the range of 0.7-1.7 m, by using astandard optical microscope. The results have demonstrated clearly that the OOBC extracted fromthe olive paste can be used as a functional and vegan ingredient in food emulsions.