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

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. © 2026 Society of Chemical Industry.