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Boudebouz A, Hermoso JF, Martí E, Ninot A, Boqué R, Mestres M, Aceña L, Veneziani G, Selvaggini R, Servili M, Romero A. Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety. FRONTIERS IN PLANT SCIENCE 2024; 15:1395701. [PMID: 38911971 PMCID: PMC11190301 DOI: 10.3389/fpls.2024.1395701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 05/20/2024] [Indexed: 06/25/2024]
Abstract
The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The 'Arbequina' variety has extractability problems, which is a challenge for master millers anywhere. This work aims to evaluate the behavior of different decanters and seeks to modulate the effect of some processing parameters and their interactions with oil extraction efficiency in the case of 'Arbequina.' Fruit characteristics, processing parameters, and extractability were collected over 10 years from 38 decanters that belong to five different brands. The results have shown that fruit moisture is the most relevant factor for oil extractability, especially over 52%. Furthermore, extractability is positively correlated with malaxing temperature, addition of water, and total fat content in the fruit. However, the results show that before applying a regulation, the type of decanter must be considered. The model used in this study has allowed us to optimize the regulations for each type of decanter to reduce oil losses within the pomace, achieving an extraction efficiency within the range of 78%-91.5%. In fact, the best extraction efficiency results (91.5%) were obtained by processing at temperatures >26°C and water injection of 5%.
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Affiliation(s)
- Abdelaziz Boudebouz
- Department of Analytical Chemistry and Organic Chemistry, Chemometrics and Sensorics for Analytical Solutions Group (ChemoSens), Universitat Rovira i Virgili, Tarragona, Spain
| | - Juan-F Hermoso
- Institute of Agrifood Research and Technology (IRTA), Nuts and Olive Growing Group, Constantí, Tarragona, Spain
| | - Esteve Martí
- Institute of Agrifood Research and Technology (IRTA), Nuts and Olive Growing Group, Constantí, Tarragona, Spain
| | - Antonia Ninot
- Institute of Agrifood Research and Technology (IRTA), Nuts and Olive Growing Group, Constantí, Tarragona, Spain
| | - Ricard Boqué
- Department of Analytical Chemistry and Organic Chemistry, Chemometrics and Sensorics for Analytical Solutions Group (ChemoSens), Universitat Rovira i Virgili, Tarragona, Spain
| | - Montserrat Mestres
- Department of Analytical Chemistry and Organic Chemistry, Chemometrics and Sensorics for Analytical Solutions Group (ChemoSens), Universitat Rovira i Virgili, Tarragona, Spain
| | - Laura Aceña
- Department of Analytical Chemistry and Organic Chemistry, Chemometrics and Sensorics for Analytical Solutions Group (ChemoSens), Universitat Rovira i Virgili, Tarragona, Spain
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Agustí Romero
- Institute of Agrifood Research and Technology (IRTA), Nuts and Olive Growing Group, Constantí, Tarragona, Spain
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High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception. Foods 2021; 10:foods10112743. [PMID: 34829023 PMCID: PMC8623436 DOI: 10.3390/foods10112743] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/27/2021] [Accepted: 11/04/2021] [Indexed: 01/03/2023] Open
Abstract
The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer's perception. All the examined works reported an increase in oil yield and extractability index through the use of HPU, which was ascribed to reduced paste viscosity and cavitation-driven cell disruption. Olive oil legal quality was generally not affected; on the other hand, results regarding oil chemical composition were conflicting with some studies reporting an increase of phenols, tocopherols, and volatile compounds, while others underlined no significant effects to even slight reductions after HPU treatment. Regarding the acceptability of oils extracted through HPU processing, consumer perception is not negatively affected, as long as the marketer effectively delivers information about the positive effects of ultrasound on oil quality and sensory aspect. However, only a few consumers were willing to pay more, and hence the cost of the innovative extraction must be carefully evaluated. Since most of the studies confirm the substantial potential of HPU to reduce processing times, improve process sustainability and produce oils with desired nutritional and sensory quality, this review points out the need for industrial scale-up of such innovative technology.
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Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02707-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Development of a Pressure Control System According to Paste Rheology for Ultrasound Processing in Industrial Olive Oil Extraction. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02674-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractRecent research has demonstrated how ultrasound can benefit the industrial processing of olive paste before oil extraction. However, the absence of a device for controlling pressure inside the sonication cell is a major hindrance to its application. To address this problem, a pneumatic device with a programmable logic controller was implemented to automatically adjust pressure in the sonication cell according to a preset value: its functionality was tested in industrial oil extraction. An experiment was conducted to compare device performance when applied to olive batches with different solid/liquid ratios and differing rheology. The control system adjusted the flow section of the valve at the outlet of the sonication cell and the mass flow rate of the feed pump in order to maintain the pressure preset by the operator. Results indicate that the pressure was 3.0 ± 0.2 bar, 3.5 ± 0.2 bar, and 4.0 ± 0.2 bar when the set point was 3.0 bar, 3.5 bar, and 4.0 bar, respectively: there was thus no significant difference between controlled and set values. This indicates that the device is able to control pressure inside the sonication cell with a maximum deviation of 0.2 bar. In this case, the sonication intensity was stabilized at 135 W/cm2, 150 W/cm2, and 165 W/cm2 at 3.0 bar, 3.5 bar, and 4.0 bar, respectively. This study presents an advancement in ultrasound applications for industrial olive oil extraction: optimal pressure control in the sonication cell.
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7
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Tamborrino A, Taticchi A, Romaniello R, Perone C, Esposto S, Leone A, Servili M. Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine. ULTRASONICS SONOCHEMISTRY 2021; 73:105505. [PMID: 33714088 PMCID: PMC7960535 DOI: 10.1016/j.ultsonch.2021.105505] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 06/12/2023]
Abstract
The objective of this study is to assess the effects of installation and operation of a high-power ultrasound machine (HPU) for the treatment of olive paste by using ultrasound technology in order to evaluate the best way installation and the best definition of the operating conditions of the machine. The study was conducted installing in an industrial olive oil mill a continuous processing ultrasound machine, which used a frequency of 20 kHz able to work at 3200 kg h-1 as feed capacity. Checking of performance has been carried out by the assessment of the different operating and process conditions, assessing in particular the impact of the ultrasound treatment before and after the malaxation phase on performance indicators of the continuous olive oil plant (plant extractability, olive paste rheological characteristic) and on selected chemical properties of the olive oil extracted (quality parameters, antioxidant content, and volatile profiles). In the tested conditions, high-power ultrasound treatment did not produce significant effect on the legal parameters (free acidity, peroxide index and spectrophotometric indexes), while a significant increase in the content of phenolic compounds was generally observed; higher enhancements were more evident when the high-power ultrasound treatment was carried out before the malaxation phase.
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Affiliation(s)
- Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Agnese Taticchi
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
| | - Roberto Romaniello
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Claudio Perone
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Sonia Esposto
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
| | - Alessandro Leone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
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Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes. Antioxidants (Basel) 2021; 10:antiox10030417. [PMID: 33803305 PMCID: PMC8001921 DOI: 10.3390/antiox10030417] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 12/30/2022] Open
Abstract
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.
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9
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Lammi C, Mulinacci N, Cecchi L, Bellumori M, Bollati C, Bartolomei M, Franchini C, Clodoveo ML, Corbo F, Arnoldi A. Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes. Antioxidants (Basel) 2020; 9:antiox9090798. [PMID: 32867071 PMCID: PMC7555338 DOI: 10.3390/antiox9090798] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 08/17/2020] [Accepted: 08/24/2020] [Indexed: 01/02/2023] Open
Abstract
This study was aimed at demonstrating the substantial equivalence of two extra virgin olive oil samples extracted from the same batch of Coratina olives with (OMU) or without (OMN) using ultrasound technology, by performing chemical, biochemical, and cellular investigations. The volatile organic compounds compositions and phenolic profiles were very similar, showing that, while increasing the extraction yields, the innovative process does not change these features. The antioxidant and hypocholesterolemic activities of the extra virgin olive oil (EVOO) phenol extracts were also preserved, since OMU and OMN had equivalent abilities to scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals in vitro and to protect HepG2 cells from oxidative stress induced by H2O2, reducing intracellular reactive oxygen species (ROS) and lipid peroxidation levels. In addition, by inhibiting 3-hydroxy-3-methylglutarylcoenzyme a reductase, both samples modulated the low-density lipoprotein receptor (LDLR) pathway leading to increased LDLR protein levels and activity.
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Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
- Correspondence: ; Tel.: +39-025-031-9372
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
| | - Carlo Franchini
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (C.F.); (F.C.)
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University Aldo Moro Bari, 70125 Bari, Italy;
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (C.F.); (F.C.)
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
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10
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Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis. Foods 2020; 9:foods9081120. [PMID: 32823794 PMCID: PMC7466375 DOI: 10.3390/foods9081120] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 12/20/2022] Open
Abstract
High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.
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11
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Bianchi B, Tamborrino A, Giametta F, Squeo G, Difonzo G, Catalano P. Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality. Foods 2020; 9:foods9060813. [PMID: 32575681 PMCID: PMC7353554 DOI: 10.3390/foods9060813] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/18/2020] [Accepted: 06/18/2020] [Indexed: 11/16/2022] Open
Abstract
The properties of food products are the result of changes produced in raw materials as a result of process treatments. In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and temperature of the malaxation phase. These parameters are closely related to the mechanical design of malaxer machines. In this study, a new reel model for malaxer machines was designed. The new model was incorporated into an industrial malaxer machine and experimental tests were carried out to study the effects of two different reel designs (modified and unmodified profile) on the rheological characteristics of olive paste, the energy consumption of the plant, and the temperature profile inside the machine. The main commercial parameters of the produced olive oil were studied, as well as the extraction yield and the extraction efficiency of the plant. The malaxer machine equipped with the modified reel showed better homogenization of the paste, which led to improved heat exchange and rheological properties. The results of this study showed that a specific modification of the rotating reel can improve the performance of the malaxer in terms of improving the viscosity of the paste, 127,157.67 (mPa sn) for the malaxer with the modified reel at the beginning of malaxation, reaching a final value of 64,626.00 (mPa sn) at the end. The unmodified malaxer showed an initial viscosity coefficient of 133,754.00 (mPa sn) and a final value of 111,990.67 (mPa sn). This led to a reduction in malaxing times, an increase in the work capacity of the plant, and a reduction in total energy consumption and slowed down the oxidative phenomena responsible for the decrease in the quality of olive oil.
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Affiliation(s)
- Biagio Bianchi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy;
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy;
- Correspondence: (A.T.); (G.S.); Tel.: +39-0805443122 (A.T.); +39-0805442272 (G.S.)
| | - Ferruccio Giametta
- Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis. n.c., 86100 Campobasso, Italy; (F.G.); (P.C.)
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy;
- Correspondence: (A.T.); (G.S.); Tel.: +39-0805443122 (A.T.); +39-0805442272 (G.S.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Pasquale Catalano
- Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis. n.c., 86100 Campobasso, Italy; (F.G.); (P.C.)
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12
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Zhang QA, Shi FF, Yao JL, Zhang N. Effects of ultrasound irradiation on the properties of apricot kernels during accelerated debitterizing. RSC Adv 2020; 10:10624-10633. [PMID: 35492903 PMCID: PMC9050408 DOI: 10.1039/c9ra10965j] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Accepted: 02/21/2020] [Indexed: 11/21/2022] Open
Abstract
In this paper, studies were conducted to investigate the effects of ultrasonically accelerated debitterizing on the physicochemical properties of apricot kernels, such as color, texture, oil content, protein characteristics and amino acids, with UV-Vis spectroscopy, synchronous fluorescence spectroscopy, circular dichroism, electrophoresis, environmental scanning electron microscopy, and thermal property analysis. The results indicate that the novel debitterizing technique has insignificant influences on the oil and protein contents of apricot kernels; meanwhile, the color, texture and activity of beta-glucosidase were substantially improved, greatly contributing to the quality modification and shortening the debitterizing time. In addition, ultrasound greatly influenced the amino acid contents and compositions, the fluorescence spectra and the thermal properties of the apricot kernel proteins. In a word, all these results greatly contribute to our understanding of the debitterizing mechanism mediated by ultrasound irradiation and further prove the feasibility of this novel debitterizing technique in the practical processing of apricot kernels.
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Affiliation(s)
- Qing-An Zhang
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University Xi'an 710062 Shaanxi Province PR China
- Shaanxi International Science and Technology Cooperation Bases: Cereal Science International Joint Research Center Xi'an 710062 Shaanxi Province PR China
| | - Fang-Fang Shi
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University Xi'an 710062 Shaanxi Province PR China
| | - Jian-Li Yao
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University Xi'an 710062 Shaanxi Province PR China
| | - Ning Zhang
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University Xi'an 710062 Shaanxi Province PR China
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13
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Determination of the Phenol and Tocopherol Content in Italian High-Quality Extra-Virgin Olive Oils by Using LC-MS and Multivariate Data Analysis. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01721-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Gao P, Hu C, He D. Evaluation of Chemical Properties of Commercial Extra Virgin Olive Oil in China. J Oleo Sci 2020; 69:1541-1549. [DOI: 10.5650/jos.ess20218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Pan Gao
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Chuanrong Hu
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Dongping He
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University
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15
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Iqdiam BM, Abuagela MO, Boz Z, Marshall SM, Goodrich‐Schneider R, Sims CA, Marshall MR, MacIntosh AJ, Welt BA. Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14305] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Basheer M. Iqdiam
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
| | - Manal O. Abuagela
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Ziynet Boz
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
| | - Sara M. Marshall
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Renee Goodrich‐Schneider
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Charles A. Sims
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Maurice R. Marshall
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Andrew J. MacIntosh
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Bruce A. Welt
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
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16
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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17
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Taticchi A, Selvaggini R, Esposto S, Sordini B, Veneziani G, Servili M. Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. Food Chem 2019; 289:7-15. [PMID: 30955668 DOI: 10.1016/j.foodchem.2019.03.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/07/2019] [Accepted: 03/09/2019] [Indexed: 11/16/2022]
Abstract
Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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Tamborrino A, Romaniello R, Caponio F, Squeo G, Leone A. Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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