Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

Sanmartin, Chiara; Taglieri, Isabella; Macaluso, Monica; Sgherri, Cristina; Ascrizzi, Roberta; Flamini, Guido; Venturi, Francesca; Quartacci, Mike Frank; Luro, François; Curk, Franck; Pistelli, Luisa; Zinnai, Angela

doi:10.3390/molecules24142625

Cited by 33 publications

(54 citation statements)

References 71 publications

(95 reference statements)

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“…The concentration of the main fermentative metabolites (ethanol [42], L-lactic acid [43], D-lactic acid [44], acetic acid [45]) was determined by using specific enzymatic kits (Megazyme Ltd.), after pre-extraction with Carrez I and II solutions. The aromatic profile of control and fortified breads was analyzed by headspace solid phase microextraction gaschromatography-mass spectrometry HS-SPME-GC/MS [14].…”

Section: Chemical-physical Characterizationmentioning

confidence: 99%

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Sanmartin

Taglieri

Venturi

et al. 2020

Foods

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Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioactive compounds derived from both sourdough and flaxseed cake were investigated. The organoleptic properties as well as nutraceutical and chemical characteristics regarding pH, ethanol, lactic and acetic acid content, fatty acids profile, the concentration of total polyphenols, antioxidant capacity, and aroma volatile organic compounds were determined to evaluate the efficacy of leavening in the different matrices in comparison with the traditional bread. The results obtained demonstrated that flaxseed cake-enriched sourdough bread can represent a potential vehicle for bioactive compounds with the possibility of obtaining high-quality products with improved nutritional profiles and desired health attributes. Furthermore, the bread obtained with the addition of 7.5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology.

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Section: Chemical-physical Characterizationmentioning

confidence: 99%

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Sanmartin

Taglieri

Venturi

et al. 2020

Foods

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“…As previously reported by [23,24], the use of cryomacerated Citrus byproduct for the enrichment of olive oils seems to be useful also to improve the sensory profile of the oils, due to the ability of the cryomaceration technology coupled to the cold pressing of olives to preserve the peculiar aromatic scents of Citrus in the product, which exhibited a complex sensory profile.…”

Section: Discussionmentioning

confidence: 68%

“…Free acidity range was from 0.60 (CaOO) to 0.74 % of oleic acid (ClOO and CEVOO), probably because of the high ripeness degree of the raw material. The peroxide index was always below 10 mEq O2/kg oil, indicating a good degree of quality; namely ClOO showed the lowest peroxide value (7.9 mEq O2/kg oil): peroxides play a key role in cellular physiology due to their capacity to affect DNA, protein and lipid functioning [24] Chlorophylls and carotenoids are strictly related to the olive oil color, a quality parameter which can influence consumer choice and at the same time can be linked to olive variety, processing treatments as well as to storage conditions [24,[44][45][46]. These two pigments are also very important for their probable beneficial effects on human health [46].…”

Section: Legal Quality Parametersmentioning

confidence: 99%

“…The radical solution was prepared according to [30], while the Trolox dose-response curve used was in the 0.2-1.5 mM range. FRSC was calculated as Trolox Equivalent Antioxidant capacity (TEAC) per mL of extract [24].…”

Section: Free-radical Scavenging Capacity (Frsc)mentioning

confidence: 99%

“…Thereafter, the trained panel was involved in a consensus panel focused on the selection and definition of the proper descriptors. Starting from the set of quantitative parameters previously developed by [23,24], a final set of 23 attributes for Citrus olive oil assessment was individuated by agreement among panelists ( Figure 1). Tasting trials were performed under the conditions described by [23,24]; each panelist rated the intensity of each parameter on a scale from 0 (no perception, minimum) to 9 (maximum), using a technical evaluation sheet based on the sensory wheel reported in figure 1.…”

Section: Quantitative Descriptive Analysismentioning

confidence: 99%

See 2 more Smart Citations

Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System

Flori¹,

Macaluso²,

Taglieri³

et al. 2020

Preprint

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Recently the use of food by products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, Citrus peels could be suitable to formulate enriched olive oils able to boost a healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of the Citrus olive oil and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced-metabolic syndrome and oxidative stress. The results obtained show the potential of using the Citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of C. aurantium olive oil and C. limon olive oil improves their organoleptic properties without altering their beneficial effects, which, like control extra virgin olive oil, showed protective effects on glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

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Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results

Macaluso

Taglieri

Venturi

et al. 2020

Euro J Lipid Sci & Tech

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The nutraceutical and organoleptic quality of the extra virgin olive oil (EVOO) depends on a process that begins with the olive ripening and ends with the packaging and storage. As the EVOO quality decay is mainly induced by the oxidation process, the gaseous composition of the atmosphere during both malaxation and storage can play a key role. Because of that, the aim of this research work is to determine the influence of the gaseous composition of the atmosphere used during malaxation and storage on an unfiltered EVOO shelf life, and to individuate the best “malaxation atmosphere × storage atmosphere” combination to adopt to more effectively slow down the oil quality decay rate during storage. The combined experimental conditions used during malaxation and storage significantly affect the quality decay rate of the EVOO over one year of storage for all the evaluated parameters. In conclusion, the gaseous composition of the atmosphere used during both malaxation and storage deeply affects the shelf life of the unfiltered EVOO as regards its chemical and sensory features, especially when air is used. On the contrary, the best results are obtained when an inert gas (nitrogen or argon) is used during both phases. Practical Applications: The regular consumption of EVOO represents one of the main cornerstones of the Mediterranean diet. According to the FDA (Food and Drug Administration), this product can be considered as a healthy food because of its extraordinary nutraceutical and organoleptic properties, so that if consumers consume half a tablespoon of olive oil per day—without increasing their daily calorie intake—they can significantly reduce the incidence of several degenerative diseases as well as the risks associated with them. The knowledge of the impact of different “malaxation atmosphere × storage atmosphere” combinations on the quality decay rate during storage of an unfiltered EVOO can allow to identify the best operating conditions to be used during its production and storage, in order to preserve the nutraceutical and organoleptic properties of this product over time, thus extending its commercial life in terms of both quality parameters and healthy properties.

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Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

Cited by 33 publications

References 71 publications

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System

Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results

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