Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality

Cappelli, Alessio; Lupori, Lucrezia; Cini, Enrico

doi:10.4081/jae.2023.1479

Cited by 3 publications

(1 citation statement)

References 62 publications

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“…For this reason, strategies to improve sustainability, productivity, and quality are urgently needed in the olive oil sector ( 6 ). Although the management and disposal of oil mill by-products and waste represent a relevant environmental problem in all olive oil producers, in Mediterranean countries particular attention must also be paid to the management of agronomic practices in olive groves ( 9 ). Climate change also has a substantial impact on current cultivation techniques, prompting the need to adopt strategies aimed at controlling and/or mitigating its effects ( 10 ), aiming to guarantee a balance between sustainability and profitability, considering protection of the environment and avoiding the overexploitation of natural resources.…”

Section: Introductionmentioning

confidence: 99%

Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds

Casadei,

Valli,

Bendini

et al. 2024

Front. Nutr.

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A “green breakthough” at the table due to consumer demand for healthy and sustainable foods, which aligns with the typical Mediterranean diet, has recently led to an increase in the consumption of products such as extra virgin olive oil. In fact, Italian olive cultivation, which contributes an average of 15% of world production, has seen the production of extra virgin olive oil with a value of exports that have doubled in the last 20 years. In this context, the olive oil sector of the Emilia-Romagna region (Italy), and in particular the PDO Brisighella, could achieve greater success with consumers by proposing a product obtained through sustainable agriculture that enhances the content of bioactive compounds. For these reasons, in this study, different agronomic variables are investigated in order to optimize the presence of bioactive components in extra virgin olive oil made from monovarietal Nostrana di Brisighella, namely phenolic and positive volatile compounds, thus naturally enriching this product both from health and sensory points of view. The study focuses on the volatile and phenolic fractions (derivatives of hydroxytyrosol and tyrosol) of olive oil and the positive sensory attributes (fruity, bitter and pungent) that are known to be associated with these molecules. The phenolic content is of particular interest due to the potential to support health claims. Extra virgin olive oil samples were produced from olives of the Nostrana di Brisighella cultivar; fruits were obtained through integrated pest management or organic farming and picked at four increasing indices of maturity, corresponding to four successive weeks of harvesting. These agronomic variables influenced the compositional and sensory characteristics of the extra virgin olive oils assessed, highlighting differences that likely derive from the effect of the agronomic system used, i.e., integrated pest management or organic farming.

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Section: Introductionmentioning

confidence: 99%

Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds

Casadei,

Valli,

Bendini

et al. 2024

Front. Nutr.

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Applying Spectroscopies, Imaging Analyses, and Other Non-Destructive Techniques to Olives and Extra Virgin Olive Oil: A Systematic Review of Current Knowledge and Future Applications

Cappelli,

Cividino,

Redaelli

et al. 2024

Agriculture

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Given its huge economic, nutritional, and social value, extra virgin olive oil (EVOO) is an essential food. This flagship product of the countries bordering the Mediterranean basin is one of the most frauded products worldwide. Although traditional chemical analyses have demonstrated to be reliable tools for olive drupes and EVOO quality assessment, they present several drawbacks; the urgent need for fast and non-destructive techniques thus motivated this review. Given the lack of comprehensive reviews in the literature, our first aim was to summarize the current knowledge regarding applying spectroscopies, imaging analyses, and other non-destructive techniques to olives and EVOO. The second aim was to highlight the most innovative and futuristic applications and outline the future research prospects within this strategic production chain. With respect to olive drupes, the most interesting results were obtained using RGB imaging and NIR spectroscopy, particularly using portable NIR devices and specific digital cameras for in-field or in-mill monitoring. Nevertheless, it is important to highlight that RGB imaging and NIR spectroscopy need to be integrated with flesh hardness measurements, given the higher reliability of this parameter compared to olive skin color. Finally, with respect to EVOO, although several useful applications of visible imagining, UV–Visible, NIR, and Mid-Infrared spectroscopies have been found, the online monitoring of EVOO quality using NIR spectroscopy strikes us as being the most interesting technique for improving the EVOO production chain in the near future.

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Industrial Production of Bioactive Nutrient-Enhanced Extra Virgin Olive Oil under Continuous-Flow Ultrasound and Pulsed Electric Field Treatment

Boffa,

Calcio Gaudino,

Grillo

et al. 2024

Foods

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Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Many studies have highlighted its crucial preventive role against cardiovascular disease, neurodegenerative disorders, metabolic syndrome and cancer, with these effects being due to the synergistic anti-inflammatory and antioxidant activities of minor components, such as polyphenols and tocols. The aim of the present study is to implement new technologies for olive oil mills and develop an efficient large-sized industrial process for the continuous extraction of healthier EVOOs that are enriched with these bioactive compounds. Non-thermal technologies, namely ultrasound (US) and pulsed electric field (PEF), have been tested, separately and in combination, to eliminate the need for traditional malaxation. There is extensive literature to support the efficacy of ultrasound-assisted extraction (UAE) and PEF treatments in EVOO production. A newly designed US device and a PEF industrial chamber have been combined into a single, integrated continuous-flow setup, the performance of which in the extraction of EVOO from green Coratina olives has been evaluated herein. Extraction yields, physico-chemical and organoleptic characteristics, and polyphenol and tocol contents were monitored throughout the trials, and the last three were measured at accelerated aging times (AAT) of 15 and 30 days. The US and combined US-PEF processes not only increased daily oil production (ton/day, by nearly 45%), but also eliminated the need for kneading during malaxation, resulting in significant energy savings (approximately 35%). In addition, these innovations enriched the resulting EVOO with nutritionally relevant minor components (8–12% polyphenols, 3–5% tocols), thereby elevating its quality and market value, as well as overall stability. The introduction of continuous-flow US and PEF technologies is a remarkable innovation for the EVOO industry, as they offer benefits to both producers and consumers. The EVOO resulting from non-thermal continuous-flow production meets the growing demand for healthier, nutrient-enriched products.

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Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality

Cited by 3 publications

References 62 publications

Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds

Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds

Applying Spectroscopies, Imaging Analyses, and Other Non-Destructive Techniques to Olives and Extra Virgin Olive Oil: A Systematic Review of Current Knowledge and Future Applications

Industrial Production of Bioactive Nutrient-Enhanced Extra Virgin Olive Oil under Continuous-Flow Ultrasound and Pulsed Electric Field Treatment

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