Frangipane MT, Cecchini M, Monarca D, Massantini R. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update.
Foods 2023;
12:2918. [PMID:
37569187 PMCID:
PMC10417607 DOI:
10.3390/foods12152918]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.
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