scholarly journals An overview of emerging techniques in virgin olive oil extraction process: strategies in the development of innovative plants

2013 ◽  
Vol 44 (2s) ◽  
Author(s):  
Maria Lisa Clodoveo
Keyword(s):  
Olive Oil ◽  
Electric Fields ◽  
Emerging Technologies ◽  
Process Development ◽  
Virgin Olive Oil ◽  
Type Systems ◽  
Extraction Process ◽  
Continuous Phase ◽  
Industrial Plant ◽  
Continuous Type

Currently the systems for mechanically extracting virgin oils from olives are basically of two types: discontinuous-type systems (obsolete and dying out) and continuous-type systems. Systems defined as “continuous- type” are generally comprised of a mechanical crusher, a malaxer and a horizontal-axis centrifugal separator (decanter). The “continuous” appellation refers to the fact that two (mechanical crusher and decanter) out of the three machines making up the system operate continuously; the malaxer, which actually is a machine working in batches, is located between these two continuous apparatuses. Consequently the malaxation represents the bottleneck of the continuous extraction process. The entire virgin olive oil (VOO) process has changed very little over the last 20 years. One of the essential challenges of VOO industrial plant manufacturing sector is to design and build advanced machines in order to transform the discontinuous malaxing step in a continuous phase and improve the working capacity of the industrial plants. In recent years, rapid progress in the application of emerging technologies in food processing has been made, also in VOO extraction process. Ultrasounds (US), microwaves (MW), and pulsed electric fields (PEF) are emerging technologies that have already found application in the VOO extraction process on pilot scale plants. This paper aims to describe the basic principles of these technologies as well as the results concerning their impact on VOO yields and quality. Current and potential applications will be discussed, taking into account the relationship between the processing, the olive paste behavior and the characteristics of the resultant VOO, as well as recent advances in the process development.

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

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 417
Author(s):  
Maria Pérez ◽  
Anallely López-Yerena ◽  
Julián Lozano-Castellón ◽  
Alexandra Olmo-Cunillera ◽  
Rosa M. Lamuela-Raventós ◽  
...  
Keyword(s):  
Olive Oil ◽  
Electric Fields ◽  
Emerging Technologies ◽  
Virgin Olive Oil ◽  
Consumer Preference ◽  
Extra Virgin Olive Oil ◽  
Microwave Treatment ◽  
Olive Mill Wastes ◽  
Minor Compounds ◽  
Olive Mill

There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.

scholarly journals Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

2019 ◽  
Vol 10 (1) ◽  
pp. 114 ◽  
Author(s):  
Antonia Tamborrino ◽  
Stefania Urbani ◽  
Maurizio Servili ◽  
Roberto Romaniello ◽  
Claudio Perone ◽  
...  
Keyword(s):  
Olive Oil ◽  
Electric Fields ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Quality Parameters ◽  
Control Test ◽  
Total Concentrations

The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

scholarly journals Acoustic cavitation by means ultrasounds in the extra virgin olive oil extraction process

2017 ◽  
Vol 126 ◽  
pp. 82-90 ◽  
Author(s):  
R. Amirante ◽  
E. Distaso ◽  
P. Tamburrano ◽  
A. Paduano ◽  
D. Pettinicchio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Acoustic Cavitation ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction

“Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process”

2018 ◽  
Vol 111 ◽  
pp. 220-228 ◽  
Author(s):  
Araceli Sánchez-Ortiz ◽  
Mohamed Aymen Bejaoui ◽  
Angélica Quintero-Flores ◽  
Antonio Jiménez ◽  
Gabriel Beltrán
Keyword(s):  
Enzymatic Activity ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Hydroperoxide Lyase

scholarly journals What’s now, what’s new and what’s next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends

2014 ◽  
Vol 45 (2) ◽  
pp. 49 ◽  
Author(s):  
Maria Lisa Clodoveo ◽  
Tiziana Dipalmo ◽  
Cristina Schiano ◽  
Domenico La Notte ◽  
Sandra Pati
Keyword(s):  
Olive Oil ◽  
Driving Forces ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Research Field ◽  
Enzymatic Reactions ◽  
Whole Process ◽  
Minor Compounds ◽  
Complex Phenomena

The aim of virgin olive oil elaboration process is to obtain the highest recovery of the best quality oil from the fruits. The aim of the researchers is to understand the key elements that allow to modulate the complex series of physical, physico-chemical, chemical and biochemical transformations in order to develop innovative and sustainable plant solutions able to increase simultaneously both yield and quality of product. The basic principles applied also in the newest olive oil industrial plants still follow the technical knowledge which have been empirically learned by humans thousands of years ago. In fact, it is well known that three factors, mixing, water adding and warming, are the three macroscopic driving forces able to favour the separation of the oily phase from the mass of crushed olives. In this consolidated scenario, can new elements emerge? The whole process should be considered more than a simple extraction of the oil present in fruit cells, but a complex elaboration of a product, which is depleted and enriched of both constitutive and neo-synthesised compounds through complex phenomena only in part discovered. In fact, while it is evident that numerous studies have been conducted to elucidate the behaviour of olive paste during virgin olive oil extraction process, a key conclusion is that the current level of understanding can be improved further by means the development of more rigorous researches with more focused targets aimed to understand the rheological changes, the coalescence phenomena, the changes in hydrophobic and hydrophilic phenomena, the partition equilibrium of minor compounds between aqueous and oily phases and, last but not least, the favourable and unfavourable enzymatic reactions. This paper provides an analysis of the present research field and its strengths and weaknesses are discussed. Potentially important future directions for research are also proposed.

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