Fecha de publicación: -- Fuente: PubMed "olive oil" Food Chem. 2026 Sep 20;530:151242. doi: 10.1016/j.foodchem.2026.151242. Online ahead of print.ABSTRACTThis study explored how olive oil modulates interfacial structure and probiotic protection in a potato protein-stabilized W₁/O/W₂ double emulsion. Results showed that olive oil enhanced hydrophobic interactions and hydrogen bonding at the interface, promoting protein conformational transitions from disordered to ordered α-helix-rich structures. The emulsion exhibited optimal protection at 7.5% olive oil. After three freeze-thaw cycles, 35-day storage at 4 °C and 25 °C, and in vitro digestion, the viable counts of the 7.5% olive oil group were 2.1 × 108, 2.76 × 108, 3.53 × 107, and 6.1 × 107 CFU/mL, with log reductions of only 1.03, 0.91, 1.81, and 0.72, respectively. However, both free probiotics and the no-olive-oil group suffered significantly higher log reductions. Importantly, the 7.5% olive oil group maintained viability above the physiologically effective concentration of 6.0 log CFU/mL across all conditions. These findings demonstrate that olive oil-functionalized oil phase effectively regulates interfacial interactions, providing a promising strategy for stable probiotic delivery systems.PMID:42777635 | DOI:10.1016/j.foodchem.2026.151242