Effect of extra virgin olive oil composition on emulsion stability produced by ultrasound technology

Background The growing demand for nutrient-rich food emulsions requires an optimised emulsification process to enhance stability and functionality. In this paper, the effects of ultrasound parameters and oil composition on emulsion behaviour were analysed. Four monovarietal extra virgin olive oils (A07, Arbequina, Peranzana, Coratina) and sunflower seed oil (control) were selected to prepare emulsion samples by ultrasonication treatment (different pulse duty cycles and amplitudes) and mono- and diglycerides of fatty acids as emulsifier (70 g kg-1).Results Good energy-efficient conditions for emulsions (0.6 s pulse duty cycle, 90 mu m amplitude, 150 s treatment time, 4384 J energy) were developed, yielding water-in-oil emulsions (conductivity: 0 mu S; solubility test). Stability and microstructure depended on extra virgin olive oil (EVOO) varieties. Peranzana EVOO emulsions resulted in the most stable, exhibiting a monomodal droplet distribution (76% less than 100 nm), no creaming and a high value of consistency index (35.50 Pa s). Peranzana EVOO thinning was attributed to the synergy between abundant tocopherols and water-soluble polyphenols. Microstructure evidenced fat aggregates for monodisperse Peranzana EVOO emulsion and water droplets with a spherical shape. EVOO's fatty acid profile had a limited influence on emulsion behaviour.Conclusion Oil selection is a key factor. In fact, Peranzana EVOO, with a balanced antioxidant profile and a monomodal microstructure, could be a suitable option for preparing stable, functional emulsions. Water- and oil-soluble dual-phase antioxidants improve interfacial stability. The research enables consideration of ultrasound as a sustainable tool for emulsion design, particularly for determining the optimal parameters and oil chemical composition for olive varieties. (c) 2026 Society of Chemical Industry.