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

Kalogianni, Eleni P.; Georgiou, D.; Hasanov, Jahongir H.

doi:10.1002/aocs.12207

Cited by 28 publications

(19 citation statements)

References 196 publications

(649 reference statements)

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“…During the technological tests on the optimization of the oil mechanical extraction process, the use of low temperature showed a constant impact on the VOO phenolic content, whereas the evolution of volatile compounds seemed to be more complex with different responses in function for the different olives processed. As reported by other studies on VOO technology, the quantitative and qualitative volatile fraction is first influenced by the genetic origin of the fruits, which are characterized by different behaviors when different technological parameters are modified [ 4 , 8 , 20 , 24 , 25 , 26 , 27 , 33 , 34 , 35 , 36 , 37 , 38 ].…”

Section: Resultsmentioning

confidence: 97%

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Veneziani

Nucciarelli

Taticchi

et al. 2021

Foods

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The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.

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Section: Resultsmentioning

confidence: 97%

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Veneziani

Nucciarelli

Taticchi

et al. 2021

Foods

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“…Besides, due to the great importance of domestic use, the food industry is increasingly interested in the application of olive oil. Still, the non-food industry uses olive oil as a raw material in the manufacture of anti-aging cosmetics (Kalogianni, Georgiou & Hasanov, 2019;Reboredo-Rodríguez, González-Barreiro, Cancho-Grande & Simal-Gándara, 2014;Li et al, 2020).…”

Section: Olive Oilmentioning

confidence: 99%

From olive to olive oil: a general approach

Silva

Schmiele

2021

RSD

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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.

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“…The water then further warms or cools during the day, depending on the air temperature. The washing phase is solely regarded as a step to remove impurities and pesticide residues [34]. This work aimed to assess whether the use of warm washing water could solve the specific problem that arises when olives arrive too cold at the mill, as in the on-the-farm cooling case, and as such can be considered as a potential alternative to optimize the malaxation process.…”

Section: Introductionmentioning

confidence: 99%

Adjustment of Olive Fruit Temperature before Grinding for Olive Oil Extraction. Experimental Study and Pilot Plant Trials

et al. 2021

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Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable alterations in the extracted oil. Cooling the fruit in the field would be the most logical solution, but it means that the olives arrive too cold at the mill for immediate processing. In this work, the use of warm water in the washing tub to warm up the fruit before grinding instead of flash heat treatment on the paste was assessed in two experiments. In the first one, at the laboratory level, the temperature after milling was determined in three olive cultivars, previously stored at 5 or 10 °C, and then submerged at different water temperatures (25, 30, and 35 °C) for 15, 30, 45, and 60 s. In the second one, two batches of olives were cooled in the field at 5 °C and then conditioned with washing water to obtain a paste at the entrance of the pilot plant malaxer at 27 °C. The temperature of the olives was measured at five points from the discharging up to their entering, as paste, into the malaxer. The results demonstrated the feasibility of the method as the temperature of the ground olives was kept at the desired temperature (28 ± 1 °C). The trials highlight the potential for automating an even more precise adjustment of the temperature of the olives before milling once the washing tub is equipped with a safe heating system.

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

Cited by 28 publications

References 196 publications

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

From olive to olive oil: a general approach

Adjustment of Olive Fruit Temperature before Grinding for Olive Oil Extraction. Experimental Study and Pilot Plant Trials

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