Improving the Olive Oil Yield and Quality Through Enzyme-Assisted Mechanical Extraction, Antioxidants and Packaging

Abstract

The present article investigates the use of different enzymes viz. pectinase, cellulase and pectinase CCM alone or in combinations to enhance olive oil recovery and quality. The enzymatic treatment significantly (P < 0.05) increased the oil yield and clarity of oil without adversely affecting the quality parameters. The combination of pectinase + cellulase (1:1) at 0.05% gave maximum oil recovery (11.0%), clarity (optical density = 0.242) and total phenols (165 mg/kg) compared with untreated samples. The oils showed increase in free fatty acid contents (0.82–2.95%), peroxide value (7.30–16.50 meq/kg), K232 (1.2–2.2), K270 (0.08–0.20) while decrease in iodine value (80.0–78.0) and total phenols (165–139 mg/kg) during 6 months of storage. The overall acceptability scores of oils packed in colored glass bottles with the addition of antioxidant tert‐butyl hydroquinone were above 7.50 and placed in the category of “liked very much”. Practical Applications Olive oil is edible, containing essential vitamins, fatty acids and other natural elements of dietetic importance and is known for its anti‐ulcer and plasma cholesterol lowering properties. Around ∼24% of the oil is not extractable using the existing oil extraction technologies and this part of oil either remains incorporated into the olive cake or lost in the effluent water. In this research, enzymatic treatments and different packaging materials were successfully used to enhance oil recovery and shelf life. The combination of pectinase + cellulase (1:1) gave maximum oil recovery while storage life enhanced up to 6 months under ambient conditions when oil packed in colored glass bottles with the addition of antioxidant tert‐butyl hydroquinone. Therefore, the developed technology will help olive processors to extract more quality oil and also ensure the availability of oil for longer time.

Effect of Enzyme and Microwave Pretreatment on Oil Recovery from Canola

“…In some previous studies, the increase in extraction yield was done using enzymatic treatment as reported by Sharma et al . () and Najaifan et al . ().…”

“…The insufficient yield is the main problem facing solventfree edible oil extraction. In some previous studies, the increase in extraction yield was done using enzymatic treatment as reported by Sharma et al (2015) and Najaifan et al (2009). The selection of a suitable enzyme is an important factor since every ingredient has a specific cell wall structure (Chen and Diosady, 2003).According to Ranalli et al (2003) to recover oil which is enclosed in the cell by breaking the cell wall, pectolytic, cellulolytic and hemi cellulolytic species are applied.…”

Green Production and Biotechnological Applications of Cell Wall Lytic Enzymes

“…During mixing, the use of cellulases alone or in combination with pectinases enhances the extraction yield as well as the oil quality. Moreover, such treatment modifies the organoleptic properties of olive oil since it promotes the release of several phenolic compounds [152]. In addition, cellulases in combination with other CWLEs, such as xylanase, find application in the bakery industry since their use improves the loaf volume and bread quality [153,154].…”

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

“… Studies in pilot/industrial scale : Aguilera et al (, ); Caponio et al (); Caponio et al (); García et al (); Moya et al (); Ranalli and De Mattia (); Ranalli et al (, , b, , b, c, ); Sadkaoui et al (, ); Sharma et al (); Squeo et al (); Tamborrino et al ().…”

“…In consequence, the oil produced using enzymatic treatment can be classified as “olive oil” given that the rest of quality criteria are fulfilled. Nevertheless, there is a lot of literature focusing on enzymes as processing aids for olive oil extraction in the last 20 years (Aliakbarian et al, ; De Faveri et al, ; Najafian et al, ; Ranalli et al, , , b, c, , ; Ranalli and De Mattia, ; Sharma et al, ; Vierhuis et al, ). The role of enzymes in olive oil processing is to degrade the cell walls (where oil is contained) as well as pectins, which act as stabilizers in emulsions (Ranalli et al, ).…”