High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics

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

“…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] .…”

“…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] . Among them, the US technology seems to be a promising application in the field of VOOs industry, due to its mechanical and thermal effects when applied on olive paste [12] , [13] , [14] , [15] , [19] , [20] , [34] . Besides, according to several studies, the olive oils obtained from treated olive paste with US in the malaxation step did not present changes in the quality indices, fatty acid composition and volatile aromatic compounds of the VOO, however controversial results on phenols content have been reported by different authors [12] , [14] , [20] , [21] , [23] , [34] , [35] .…”

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

“…Bejaoui et al [ 41 ] tested HPU treatments at three different frequencies (20, 40, and 80 kHz), and EVOOs were extracted after two treatments: HPU application and centrifugation, with or without malaxation. The results demonstrated that HPU treatments had no apparent effect on the fatty acid composition and phenolic content of the EVOO.…”

“…In another study, the sensory analysis showed no differences between commercially available and HPU-treated samples of Arbequina and Frantoio olive oil [ 34 ]. Bejaoui [ 41 ] reported that volatile compounds linked to positive sensorial attributes had levels similar to those of oils produced by conventional malaxation, whereas those related to off-flavors did not develop. Furthermore, in recent studies EVOO extracted with US showed acceptance among consumers, who were prepared to buy it, albeit without paying more [ 79 , 80 ].…”

Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes

“…Our interdisciplinary research team is applying an innovative and sustainable process method to produce high-quality, cost-effective, and resource-efficient extra virgin olive oil (EVOO), employing an emerging technology based on the simultaneous treatment of olive paste both with ultrasound and heat-exchange [ 3 , 4 , 5 ]. The application of ultrasound on olive oil extraction has been studied by many authors in different olive growing areas [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. Ultrasound is sound waves with frequencies higher than the upper audible limit of human hearing (greater than 20 kHz) [ 17 , 18 ].…”