Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil – A review

Nardella, Marco; Moscetti, Roberto; Bedini, Giacomo; Bandiera, Andrea; Chakravartula, Swathi Sirisha Nallan; Massantini, Riccardo

doi:10.1016/j.focha.2022.100163

Cited by 14 publications

(8 citation statements)

References 109 publications

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“…An explanation for this behavior could be the fact that the high moisture content generates the so-called “difficult paste,” causing emulsions and instability of the paste’s viscosity, making it difficult to handle ( Tamborrino et al., 2014 ). A reduction of these extraction problems can be obtained with careful management of the olive paste preparation steps (crushing and malaxation) and the right setting of technological parameters of the separation phase ( Squeo et al., 2017 ; Caponio et al., 2018 ; Vallone et al., 2022 ; Nardella et al., 2023 ; Perone et al., 2023 ).…”

Section: Resultsmentioning

confidence: 99%

“…However, such a long process should be avoided during the processing of the ‘Arbequina’ variety, especially when it comes to high-quality olive oil production or the processing of larger volumes of olives ( Angerosa et al., 2001 ; Clodoveo, 2012 ). Regardless of the genetic origin of the olive fruits, a limited time of malaxation process is a practice that must be carried out whenever the master miller wants to extract a VOO of high quality ( Kalogianni et al., 2019 ; Nardella et al., 2023 ).…”

Section: Resultsmentioning

confidence: 99%

“…Its production is exclusively by physical–mechanical procedures or at least with the addition of specific adjuvants, which often leads to difficulties in reaching a sufficiently good extraction efficiency ( Caponio et al., 2016 ; Khaleghi et al., 2023 ; Tamborrino et al., 2023 ). Although new processing technologies, such as the application of heat exchangers, ultrasound, pulsed electric field, microwaves, and vacuum technology, can improve oil extraction, it is always important to consider the interaction between the characteristics of the olives and the extraction device ( Taticchi et al., 2013 ; Gila et al., 2015 ; Pérez et al., 2021 ; Sánchez et al., 2022 ; Khaleghi et al., 2023 ; Nardella et al., 2023 ).…”

Section: Introductionmentioning

confidence: 99%

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Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Boudebouz,

Hermoso,

Martí

et al. 2024

Front. Plant Sci.

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The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The ‘Arbequina’ variety has extractability problems, which is a challenge for master millers anywhere. This work aims to evaluate the behavior of different decanters and seeks to modulate the effect of some processing parameters and their interactions with oil extraction efficiency in the case of ‘Arbequina.’ Fruit characteristics, processing parameters, and extractability were collected over 10 years from 38 decanters that belong to five different brands. The results have shown that fruit moisture is the most relevant factor for oil extractability, especially over 52%. Furthermore, extractability is positively correlated with malaxing temperature, addition of water, and total fat content in the fruit. However, the results show that before applying a regulation, the type of decanter must be considered. The model used in this study has allowed us to optimize the regulations for each type of decanter to reduce oil losses within the pomace, achieving an extraction efficiency within the range of 78%–91.5%. In fact, the best extraction efficiency results (91.5%) were obtained by processing at temperatures >26°C and water injection of 5%.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Boudebouz,

Hermoso,

Martí

et al. 2024

Front. Plant Sci.

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“…These studies have shown that variations in malaxation temperature and duration can lead to differences in the activity levels of endogenous enzymes [16,17,49,73,75]. By optimizing technological parameters, it is possible to modulate the physical, chemical, and biochemical processes involved in olive oil production, ultimately leading to the improvement of the health benefits associated with VOOs [76]. Table 2 summarizes the main findings reported in the literature about malaxation conditions and phenolic composition.…”

Section: ↓ Decreasing Trendmentioning

confidence: 99%

Influence of Malaxation Conditions on Phenolic Composition of Virgin Olive Oils: A Brief Review

Marx¹,

Priego‐Capote²

2023

Preprint

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Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized health properties as well as highly appreciated organoleptic attributes. Health benefits are related with oils’ fatty acid composition, and richness in minor compounds. Phenolic compounds support a health claim concerning oil protective effects on the oxidation of blood lipids and provide oxidative stability. In this sense, changes in the extraction process have been increasingly studied to obtain oils enriched in phenols. Phenolics proportion in oil partly reflects the rate of their solubilization and chemical and/or enzymatic reactions, which are highly affected by the technological parameters, including the extraction conditions. To establish proper oil extraction parameters allows improving the healthy and sensory properties of the product through various mechanisms, including the activation or inhibition of enzymes present in olive tissues. The literature has demonstrated a great attention on technological parameters and oils’ health-related composition. Thus, several strategies have been proposed to improve malaxation process and obtain oils with high quality. In this review, we describe these strategies with special emphasis on those involving emerging technologies. The effects of different technologies applied during extraction on oil phenolic composition are evaluated. Trends and future perspectives are also discussed.

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“…The International Olive Council reports that olive oil production on a global scale has tripled over the past 60 years. For the 2021/22 crop year, it is estimated that production reached 3,098,500 tons [1].…”

Section: Introductionmentioning

confidence: 99%

Impact of PEF (Pulsed Electric Fields) on Olive Oil Yield and Quality

Parniakov,

David Hopper,

Toepfl

2024

New Discoveries in the Ripening Processes

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Olive oil holds significant importance in the European diet and is renowned globally for its sensory attributes and health benefits. The effectiveness of producing olive oil is greatly influenced by factors like the maturity and type of olives used, as well as the milling techniques employed. Generally, mechanical methods can extract approximately 80% of the oil contained in the olives. The rest 20% of the oil remains in the olive waste generated at the end of the process. Additionally, significant amounts of bioactive compounds like polyphenols are also lost in the olive pomace. Traditionally, heat treatment, enzymes, and other chemicals are used for the enhancement of oil extraction; however, this approach may impact the quality of olive oil. Therefore, new technology, such as pulsed electric field (PEF), is of great benefit for nonthermal yield and quality improvements.

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Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil – A review

Cited by 14 publications

References 109 publications

Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Influence of Malaxation Conditions on Phenolic Composition of Virgin Olive Oils: A Brief Review

Impact of PEF (Pulsed Electric Fields) on Olive Oil Yield and Quality

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