Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts

The surface-active and emulsifying properties of crude aqueous ethanolic extracts from untreated olive oil cake (OOC) were investigated. OOC extracts contained important concentrations of surface-active components including proteins, saponins and polyphenols (1.2–2.8%, 7.8–9.5% and 0.7–4.5% (<i&g...

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Bibliographic Details
Main Authors: Firdaous Fainassi, Noamane Taarji, Fatiha Benkhalti, Abdellatif Hafidi, Marcos A. Neves, Hiroko Isoda, Mitsutoshi Nakajima
Format: Article
Published: MDPI AG 2021-04-01
Online Access:https://www.mdpi.com/2227-9717/9/4/633