Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

“…Moreover, oil also influences flavour, creaminess, palatability, appearance, and finally, shelf life which is affected mainly by the oxidation of unsaturated acids [ 12 ]. According to our previous work [ 23 ], the oil blend (OB) was obtained by merging high oleic sunflower seed oil (85%) with soybean oil (15%). High oleic sunflower oil was introduced in the 1970s when hybrid seeds were selected to reduce the oil’s linoleic acid content in favour of oleic acid [ 26 ].…”

“…Recently, novel types of vinegar have been investigated, such as those obtained from onion juice, rubberwood, tomato, strawberry, pineapple, sweet potato, olive oil mill wastewaters, and others [ 31 ]. Olive leaf vinegar (OLV) represents a kind of revolution in the field of vinegar manufacturing [ 23 ]. The OLV used in this research was characterized by a 2.16 pH value and a high content of total phenols (7.2 mg/mL GAE) and oleuropein (6.0 mg/mL OLE), respectively ( Table 1 ).…”

“…Moreover, olive leaf phenols could contribute to an emulsion formulation capable of retaining its chemical, physical, and sensorial properties over time. Indeed, olive leaf phenols, thanks to their amphiphilic structure, could exert surface activity and influence the emulsification process [ 23 ]. As evidenced by the study of Giancitucci et al (2016) [ 44 ], oleuropein and its derivatives significantly affect the dispersion degree of mayonnaise-like emulsions, influencing their microstructure, flow behaviour, and physical stability.…”

“…The oil blend (OB) and the olive leaf vinegar (OLV) were produced in our laboratory. OB was obtained by carefully mixing the soybean and sunflower oils in a ratio of 15:85 ( v / v ); OLV was obtained according to the procedure reported by De Leonardis et al [ 23 ] with modifications. In brief, olive leaves were randomly harvested from local trees; thus, the leaves were layered up and left to dry spontaneously at room temperature and darkness for fifteen days; then, the dried leaves, in a ratio of 1:10 w / v , were homogenized with alcoholic vinegar (AV) in a blender and left to macerate for five days at room temperature.…”

“…In our previous study [ 23 ], olive leaf vinegar was produced and its functional potential was assayed in an oil/vinegar dressing-based formulation. In the current research, the feasibility of using this olive leaf vinegar in mayonnaise formulation was investigated.…”