Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

Iqdiam, Basheer M.; Abuagela, Manal O.; Marshall, Sara M.; Yağız, Yavuz; Goodrich-Schneider, Renée M.; Baker, George L.; Welt, Bruce A.; Marshall, Maurice R.

doi:10.1016/j.jfoodeng.2018.09.013

Cited by 24 publications

(18 citation statements)

References 46 publications

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“…Recently, emerging technologies are being applied into the olive paste malaxation process [8] , [9] , such as ultrasound (US) waves [10] , [11] , [12] , [13] , [14] , [15] , [16] , [17] , [18] , [19] , [20] , [21] , [22] , [23] , microwave [24] , [25] , [26] , pulsed electric field [27] , [28] , [29] , [30] , [31] among others [2] , [22] , [32] , [33] . These technologies are being used with the aim to establish an alternative system to the traditional malaxation that allows reducing time and improving the process efficiency [6] , [8] , [9] , [11] .…”

Section: Introductionmentioning

confidence: 99%

The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

Gila

Sánchez‐Ortíz

Jiménez

et al. 2021

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

Gila

Sánchez‐Ortíz

Jiménez

et al. 2021

Ultrasonics Sonochemistry

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“…Recently, different, new technologies in the olive oil extraction process have been introduced and studied to support the malaxation step with the aim of improving the oil extraction yield and final quality, such as low-frequency ultrasound [19][20][21][22], microwave [23,24], high-frequency ultrasound [25][26][27], and PEF. Andreou et al [28] used a PEF (1.6-70.0 kJ/kg) process before malaxation (30 min at 30 • C) with an extraction yield increase up to 18%.…”

Section: Introductionmentioning

confidence: 99%

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

et al. 2019

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The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

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“…Low headspace oxygen has been reported to reduce the oil yield due to a lower activity of lipases responsible for breaking the vacuole [ 63 ]. With the objective of counteracting this effect, HPU was applied with four different headspace oxygen concentrations (2, 5, 10, and 21%) [ 36 ]. The oils produced with oxygen concentrations of 2% and 5% had a lower oxidative index and better sensory attributes, including a more bitter taste, in comparison with oils obtained using more headspace oxygen, in which these parameters did not differ from the untreated control [ 36 ].…”

Section: Influence Of Emerging Technologies On Evoo Production (Yimentioning

confidence: 99%

Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

et al. 2021

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There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.

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Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

Cited by 24 publications

References 46 publications

The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

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