Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils

Tassos Koidis, E. Triantafillou, D. Boskou

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)

Abstract

Cloudy olive oil, the fresh olive juice, is an intermediate form before full precipitation of freshly produced olive oil. Some consumers prefer it because they consider it as more natural and less processed. The cloudy form can persist for several months. The oil is a sort of dispersion/suspension system which can be also described as a micro-emulsion/suspension. Water micro-droplets were found to have a size ranging from 1 to 5 mu m. Cloudiness is due to the low water content and the presence of natural emulsifiers in the oil. The suspension is formed by solid particles (5-60 mu m) deriving from the olive fruit. They are present in small amounts (12-460 mg/kg oil). In the newly produced olive oil, containing 0.17-0.49% water, a number of microorganisms of different types (bacteria, yeasts, moulds) were found to survive, but at very low concentrations (
Original languageEnglish
Pages (from-to)164-171
Number of pages8
JournalEuropean Journal of Lipid Science and Technology
Volume110
Issue number2
DOIs
Publication statusPublished - Feb 2008
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Biotechnology
  • Industrial and Manufacturing Engineering

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