4. Biotechnological applications of olive oil

Virgin olive oil can be considered as a colloidal dispersion of various amphiphiles and hydrophilic compounds (minor components) in a relatively non polar triglyceride environment. The project (joint with Dr Sotiroudis) aims at characterizing the structure of the dispersed molecular assemblies in relation to the stability of the product, as well as analysing the function of some antioxidant and protein compounds. A first approach was to study model microemulsions based on olive oil and used to encapsulate enzymes that are involved in oxidation processes in olive oil in presence of antioxidants. The technique of EPR was applied to determine the production of free radicals either directly or through the use of spin-traps such as PBN or DMPO.

Ternary phase diagram of microemulsions formulated with olive oil / lecithin / 1-propanol / water

Α. Light microscopy of olive oil emulsion formed after extraction with 50 mM Tris-HCl (pH 9.0).
B. Light microscopy of olive oil emulsion, extracted with 50 mM Tris-HCl (pH 7.5), after papain treatment (0.05 mg/ml) for 10 min.