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Olive Mill Wastewater Remediation: From Conventional Approaches to Photocatalytic Processes by Easily Recoverable Materials. Catalysts 2022. [DOI: 10.3390/catal12080923] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Olive oil production in Mediterranean countries represents a crucial market, especially for Spain, Italy, and Greece. However, although this sector plays a significant role in the European economy, it also leads to dramatic environmental consequences. Waste generated from olive oil production processes can be divided into solid waste and olive mill wastewaters (OMWW). These latter are characterized by high levels of organic compounds (i.e., polyphenols) that have been efficiently removed because of their hazardous environmental effects. Over the years, in this regard, several strategies have been primarily investigated, but all of them are characterized by advantages and weaknesses, which need to be overcome. Moreover, in recent years, each country has developed national legislation to regulate this type of waste, in line with the EU legislation. In this scenario, the present review provides an insight into the different methods used for treating olive mill wastewaters paying particular attention to the recent advances related to the development of more efficient photocatalytic approaches. In this regard, the most advanced photocatalysts should also be easily recoverable and considered valid alternatives to the currently used conventional systems. In this context, the optimization of innovative systems is today’s object of hard work by the research community due to the profound potential they can offer in real applications. This review provides an overview of OMWW treatment methods, highlighting advantages and disadvantages and discussing the still unresolved critical issues.
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2
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Navarro A, Ruiz-Méndez MV, Sanz C, Martínez M, Rego D, Pérez AG. Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality. Foods 2022; 11:foods11142022. [PMID: 35885265 PMCID: PMC9318511 DOI: 10.3390/foods11142022] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/17/2022] Open
Abstract
The quality of virgin olive oil (VOO) is largely determined by the technology used in the industrial process of extracting the oil. Technological innovations within this field aim to strike a proper balance between oil yield and the optimal chemical composition of VOO. The application of pulsed electric fields (PEF) that cause the electroporation of the plant cell membranes favors a more efficient breakage of the olive fruit tissue, which in turn could facilitate the extraction of the oil and some of its key minor components. Pilot-scale and industrial extraction tests have been conducted to assess the effect of PEF technology on the oil extraction yield and on the organoleptic and functional quality of VOO. The best results were obtained by combining the PEF treatment (2 kV/cm) with short malaxation times and a low processing temperature. Under these conditions, PEF technology could decisively improve the oil yield by up to 25% under optimal conditions and enhance the incorporation of phenolic and volatile compounds into the oils. The PEF treatment neither affected the physicochemical parameters used to determine the commercial categories of olive oils, nor the tocopherol content. Similarly, the sensory evaluation of the PEF-extracted oils by means of a panel test did not detect the appearance of any defect or off-flavor. In addition, the intensity of positive attributes (fruity, bitter and pungent) was generally higher in PEF oils than in control oils.
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Affiliation(s)
- Alberto Navarro
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | - María-Victoria Ruiz-Méndez
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | - Carlos Sanz
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | | | - Duarte Rego
- EnergyPulse Systems, Est Paco Lumiar Polo Tecnológico Lt3, 1600-546 Lisbon, Portugal
| | - Ana G Pérez
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
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3
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Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability. Foods 2022; 11:foods11101479. [PMID: 35627050 PMCID: PMC9140635 DOI: 10.3390/foods11101479] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is grown in demand. Consequently, the so-called “ecological” processes mostly interest the production market of extra virgin olive oils. Despite the current processing and extraction technologies, the characteristics of olive oil can still be optimized. In this regard, interesting technology to produce olive oil remains the stone removal of the olives before the extraction of the oil. Recently, the destoners preserved a less low oil yield. In light of recent progress, the review focuses on the influence of destoning on the quality of extra virgin olive oil, using a systematic approach. Interest in this technology is increasing and many researchers report that destoned olive oils show superior characteristics confronting with those obtained by the traditional method. These data indicate that destoning is one of the most significant advantages for the improvement of the oil qualitative traits and the system’s sustainability.
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4
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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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5
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Abstract
Olive Sound is the acronym of a Horizon 2020 European Project aimed at the development of a high-flow oil extraction plant, the Sono-Heat-Exchanger, which combines ultrasound and heat exchange in order to break, through a radical innovation model in the oil mill, the historical paradigm that sees as inversely correlated the oil yield and the content of bio-phenols. These compounds are biologically active molecules that transform the product, extra virgin olive oil, from a mere condiment into a functional food. The primary objective of the project, financially supported by the European Union through the “Fast Track to Innovation” program, is the development of a product “ready for the market” (TRL 9) capable of making the involved companies more competitive while increasing the competitiveness of European extra virgin olive oil in the international context.
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6
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Amarillo M, Gámbaro A, Ellis AC, Irigaray B, Lázaro J, Tamborrino A, Romaniello R, Leone A, Juliano P. Shelf life of extra virgin olive oil manufactured with combined microwaves and megasonic waves at industrial scale. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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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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8
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Thyroid-Modulating Activities of Olive and Its Polyphenols: A Systematic Review. Nutrients 2021; 13:nu13020529. [PMID: 33561976 PMCID: PMC7915253 DOI: 10.3390/nu13020529] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 01/30/2021] [Accepted: 02/04/2021] [Indexed: 12/11/2022] Open
Abstract
Olive oil, which is commonly used in the Mediterranean diet, is known for its health benefits related to the reduction of the risks of cancer, coronary heart disease, hypertension, and neurodegenerative disease. These unique properties are attributed to the phytochemicals with potent antioxidant activities in olive oil. Olive leaf also harbours similar bioactive compounds. Several studies have reported the effects of olive phenolics, olive oil, and leaf extract in the modulation of thyroid activities. A systematic review of the literature was conducted to identify relevant studies on the effects of olive derivatives on thyroid function. A comprehensive search was conducted in October 2020 using the PubMed, Scopus, and Web of Science databases. Cellular, animal, and human studies reporting the effects of olive derivatives, including olive phenolics, olive oil, and leaf extracts on thyroid function were considered. The literature search found 445 articles on this topic, but only nine articles were included based on the inclusion and exclusion criteria. All included articles were animal studies involving the administration of olive oil, olive leaf extract, or olive pomace residues orally. These olive derivatives were consistently demonstrated to have thyroid-stimulating activities in euthyroid or hypothyroid animals, but their mechanisms of action are unknown. Despite the positive results, validation of the beneficial health effects of olive derivatives in the human population is lacking. In conclusion, olive derivatives, especially olive oil and leaf extract, could stimulate thyroid function. Olive pomace residue is not suitable for pharmaceutical or health supplementation purposes. Therapeutic applications of olive oil and leaf extract, especially in individuals with hypothyroidism, require further validation through human studies.
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9
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Ojha KS, Aznar R, O'Donnell C, Tiwari BK. Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2019.115663] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Flori L, Donnini S, Calderone V, Zinnai A, Taglieri I, Venturi F, Testai L. The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage. Nutrients 2019; 11:nu11091962. [PMID: 31438562 PMCID: PMC6770508 DOI: 10.3390/nu11091962] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/14/2019] [Accepted: 08/17/2019] [Indexed: 12/14/2022] Open
Abstract
Cardiovascular diseases represent the principal cause of morbidity and mortality worldwide. It is well-known that oxidative stress and inflammatory processes are strongly implicated in their pathogenesis; therefore, anti-oxidant and anti-inflammatory agents can represent effective tools. In recent years a large number of scientific reports have pointed out the nutraceutical and nutritional value of extra virgin olive oils (EVOO), strongholds of the Mediterranean diet, endowed with a high nutritional quality and defined as functional foods. In regard to EVOO, it is a food composed of a major saponifiable fraction, represented by oleic acid, and a minor unsaponifiable fraction, including a high number of vitamins, polyphenols, and squalene. Several reports suggest that the beneficial effects of EVOO are linked to the minor components, but recently, further studies have shed light on the health effects of the fatty fraction and the other constituents of the unsaponifiable fraction. In the first part of this review, an analysis of the clinical and preclinical evidence of the cardiovascular beneficial effects of each constituent is carried out. The second part of this review is dedicated to the main operating conditions during production and/or storage that can directly influence the shelf life of olive oil in terms of both nutraceutical properties and sensory quality.
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Affiliation(s)
- Lorenzo Flori
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
| | - Sandra Donnini
- Department of Life Sciences, University of Siena, Via A. Moro 2, 53100 Siena, Italy
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Francesca Venturi
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Lara Testai
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy.
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
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11
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Gaber M, Trujillo FJ, Mansour MP, Taylor C, Juliano P. Megasonic-assisted aqueous extraction of canola oil from canola cake. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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12
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Cecchi L, Bellumori M, Corbo F, Milani G, Clodoveo ML, Mulinacci N. Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation. Molecules 2019; 24:molecules24132379. [PMID: 31252634 PMCID: PMC6651205 DOI: 10.3390/molecules24132379] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 01/03/2023] Open
Abstract
The use of innovative systems, such as the heat exchanger, for production of extra virgin olive oil should allow maintenance of the same quality of those oils derived from traditional processes, and presents specific advantages. The performance of this system was evaluated by (i) determining the parameters directly measurable by the olive millers (i.e., end-user validation based on the production yields when the plant is located in different processing lines) and (ii) assessing the product quality through estimation of the content of phenolic and volatile compounds. The phenols were determined by High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) before and after acidic hydrolysis while the volatile fraction was studied by Head-Space Solid-Phase-Micro-Extraction Gas-Chromatography with Mass Detector (HS-SPME-GC-MS). The use of the sono-heat-exchanger presents several advantages: it is a flexible machine, able to interface with all devices of the world's leading manufacturers of the Extra Virgin Olive Oil (EVOO) extraction plant, and it guarantees shorter processing times and energy savings. Our results also pointed out its capability to increase the oil yields up to 5.5%, particularly when it extracts oil from unripe fruits, which in traditional processes yield oils with higher phenolic contents, but with lower oil yields. Overall, the quality of virgin olive oils was maintained, avoiding decreases of phenolic content or detrimental effects on the sensory characteristics.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70100 Bari, Italy
| | - Gualtiero Milani
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70100 Bari, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari, Piazza Giulio Cesare, 11-70124 Bari, Italy.
| | - Nadia Mulinacci
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy.
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13
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Stillitano T, Falcone G, De Luca AI, Piga A, Conte P, Strano A, Gulisano G. A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction. Foods 2019; 8:foods8060209. [PMID: 31200556 PMCID: PMC6616895 DOI: 10.3390/foods8060209] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 11/23/2022] Open
Abstract
Advances in the adoption of technological innovations represent a great driver to improve the competitiveness of the Italian extra virgin olive oil (EVOO) industry. This work assesses the efficiency of an innovative extraction plant (with low oxidative impact, heating of paste before malaxation and a special decanter that avoids the final vertical centrifugation) in terms of oil yield and quality, and economic and environmental impacts. Economic and environmental impacts were evaluated by using both life cycle costing and life cycle assessment methodologies. A sensitivity analysis was also performed to highlight the uncertain factors that may strongly affect the results. Findings showed that olive milling with the innovative plant resulted in olive oil with a significant increase in quality, although the extraction yield was significantly higher when using conventional technology. In terms of environmental results, an average growth of 4.5% of the impacts in all categories was reached. The economic results revealed the highest extraction cost for the innovative scenario as well as the lower profitability, although a positive return in investment feasibility can be achieved due to an increase in the olive oil selling price. These findings could be useful to highlight the main hotspots in EVOO production and to suggest improvements for more sustainable management.
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Affiliation(s)
- Teodora Stillitano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Giacomo Falcone
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Anna Irene De Luca
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Antonio Piga
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
| | - Paola Conte
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
| | - Alfio Strano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Giovanni Gulisano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
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14
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Amarillo M, Pérez N, Blasina F, Gambaro A, Leone A, Romaniello R, Xu XQ, Juliano P. Impact of sound attenuation on ultrasound-driven yield improvements during olive oil extraction. ULTRASONICS SONOCHEMISTRY 2019; 53:142-151. [PMID: 30686601 DOI: 10.1016/j.ultsonch.2018.12.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 12/07/2018] [Accepted: 12/30/2018] [Indexed: 05/14/2023]
Abstract
High frequency ultrasound can enhance olive oil extractability industrially. However, the ultrasound attenuation phenomena and their implications on extractability, are not well understood. This work aims at evaluating the ultrasound attenuation effects on the oil extraction efficiency, while providing deeper insights into the physics behind the ultrasound extraction in a heterogeneous medium. Olives were collected and processed both in Italy and Uruguay during their respective harvest seasons. Sound pressure distribution was characterized in a high frequency ultrasound reactor, carrying 3 kg of water or paste, by using an indirect contact hydrophone device at 0.4 MHz or 2 MHz. A through-transmission ultrasonic technique was applied to determine attenuation profiles and coefficients in paste at the central frequency of each transducer, with various paste to water ratios and reactor sizes. Other ultrasound improvements on extractability were evaluated including reduction of malaxation time (10, 30 min), sonication time (2.5, 5 min) and power level (174, 280 W) without water addition and in a reactor with a 14.5 cm transducer to wall distance. However, no sound pressure levels in paste were detectable beyond 9 cm from the transducer at both frequencies. Among the various effects evaluated, an emission frequency of 0.4 MHz better improved extractability compared to 2 MHz. The attenuation profiles corroborated these findings with attenuation coefficients of 3.9 and 5.3 dB/cm measured near the respective frequencies. Improvements in oil extractability due to increasing sonication time and power level were significant (p < 0.05) also when sonicating beyond 14.5 cm and without water addition. Oil extractability improvements were observed even when sound pressure was undetectable beyond 9 cm from the transducer, suggesting that the standing wave oil trapping effect is not the governing mechanism for separation in high attenuation media for large scale systems.
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Affiliation(s)
| | | | | | | | - Alessandro Leone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy
| | - Roberto Romaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy
| | - Xin-Qing Xu
- Commonwealth Scientific and Industrial Research Organisation, Werribee, Australia
| | - Pablo Juliano
- Commonwealth Scientific and Industrial Research Organisation, Werribee, Australia.
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15
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Clodoveo ML. Industrial Ultrasound Applications in The Extra-Virgin Olive Oil Extraction Process: History, Approaches, and Key Questions. Foods 2019; 8:E121. [PMID: 31013821 PMCID: PMC6518282 DOI: 10.3390/foods8040121] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/09/2019] [Accepted: 04/09/2019] [Indexed: 11/17/2022] Open
Abstract
Taking an idea from a basic concept to a commercially available product is highly rewarding, but it can be a very long, complex, and difficult journey. Recognizing and understanding the stages of the process and using the right support to help you navigate through it can mean all the difference between success and failure. The road from concept to market is marred with obstacles, and many businesses fail to pass beyond the development stage. A better understanding of the innovation process is essential from the outset if the pioneers of innovation are to overcome the dangers that they are likely to face along the way and maximize their opportunities for success. In the olive oil sector, the most recent radical innovation is the introduction of ultrasound into the industrial extraction process. Many efforts have been made in order to overcome the Valley of Death. The strategy of designing, implementing, and testing an innovative system that combines the mechanical energy of ultrasound with the possibility of modulating the thermal exchange of olive paste (heating or cooling) has enabled the following: (1) Eliminating malaxation by realizing a real continuous process; (2) raising extraction yields by recovering a further quota of extra-virgin olive oil that is usually lost in the pomace; (3) improving the content of antioxidant molecules simultaneously with yields; and (4) offering a sustainable plant solution that can guarantee the right income for producers.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine University of Bari-Piazza Giulio Cesare, 11-70124 Bari, Italy.
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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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Acar A, Arslan D. Investigation of combined ultrasound and microwave pretreatments and enzyme addition on the main phenolics and some quality parameters of olive oil. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.4.2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Acar
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya. Turkiye
| | - D. Arslan
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya. Turkiye
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18
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Roselli L, Cicia G, Cavallo C, Del Giudice T, Carlucci D, Clodoveo ML, De Gennaro BC. Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound. Food Res Int 2018; 108:482-490. [PMID: 29735083 DOI: 10.1016/j.foodres.2018.03.070] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 03/23/2018] [Accepted: 03/25/2018] [Indexed: 12/11/2022]
Abstract
Innovation is fundamental for all agri-food companies to increase competitiveness, however the industrial process of extra virgin olive oil (EVOO) has changed very little over the last few decades. As it is a traditional food product (TFP), the main obstacle to innovation is precisely its traditional nature. According to the literature, any innovation regarding TFPs should be considered in terms of the specific product, and market success mainly depends upon the perceptions and traits of consumers. The present study evaluated the willingness of consumers to buy an innovative EVOO obtained by ultrasound extraction (ultrasonic EVOO) through an ordered logit model. The sample was composed by 961 EVOO consumers. The average age of respondents was 39 and the majority were female (55.4%). At first, the respondents reacted almost equally to the idea of buying ultrasonic EVOO, with 49% of the sample stating they were not willing to buy the product and 51% stating that they were willing to. The major insight from our study is that consumers who are the most willing to buy the product are those who formed a positive quality perception after being introduced to the key characteristics of the new product. In addition, the willingness to buy seems to be higher for consumers who prefer EVOO with a fruity flavour and without a sweet taste, for consumers who attach great importance to the taste of food and with a higher than average educational level. This predominant role of consumers' perception in the case of innovative TFPs should, thus, be researched further.
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Affiliation(s)
- Luigi Roselli
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Gianni Cicia
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Carla Cavallo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy.
| | - Teresa Del Giudice
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Domenico Carlucci
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Bernardo C De Gennaro
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
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Belwal T, Ezzat SM, Rastrelli L, Bhatt ID, Daglia M, Baldi A, Devkota HP, Orhan IE, Patra JK, Das G, Anandharamakrishnan C, Gomez-Gomez L, Nabavi SF, Nabavi SM, Atanasov AG. A critical analysis of extraction techniques used for botanicals: Trends, priorities, industrial uses and optimization strategies. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.12.018] [Citation(s) in RCA: 200] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Restuccia D, Clodoveo ML, Corbo F, Loizzo MR. De-stoning technology for improving olive oil nutritional and sensory features: The right idea at the wrong time. Food Res Int 2018; 106:636-646. [PMID: 29579969 DOI: 10.1016/j.foodres.2018.01.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 01/14/2018] [Accepted: 01/18/2018] [Indexed: 10/18/2022]
Abstract
De-stoning technology has been introduced in the olive oil sector more than twenty years ago. It has not gained momentum because, sometimes, innovative ideas are not accepted since they are suggested at the wrong time or under the wrong circumstances. Virgin olive oil (VOO) is one of the most popular functional foods, mainly due to its antioxidant properties. These features, as well as other nutritional characteristics are generally enhanced by the de-stoning process. However, despite the improvement of the nutritional value, in the past the de-stoned oil didn't achieve marketing success mainly in relation to technological limitations (i.e. low oil yield). Only in recent years healthy properties became an element able to influence consumers' behavior, overcoming the limit of low oil yields and attracting the attention of olive oil producers. An analysis of the advantages, in terms of product quality and process sustainability, is given in this review. Here, for the first time, the fragmented results reported in literature are critically analyzed underlining the contradictions reported by different authors showing the main reasons for the unlucky fate of this technology in the industrial sector. In the final section the challenges, that future research must focus on, are presented, including emerging technologies in VOO processing. Literature data, for the first time discussed here exhaustively, show that de-stoning technology is a mechanical strategy useful to increase the nutritional and the sensory quality of the product. Moreover, it reduces the depletion of natural resources obtaining a selective crushing of the drupe by removing the stones from the olive paste so increasing the sustainability and efficiency of VOO extraction plants.
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Affiliation(s)
- Donatella Restuccia
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, CS, Italy
| | - Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari, Via Orabona 4, 70125 Bari, Italy
| | - Filomena Corbo
- Department of Pharmacy-Drug Sciences, University of Bari, Via Orabona 4, 70125 Bari, Italy.
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, CS, Italy
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21
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Martínez-Padilla LP, Franke L, Xu XQ, Juliano P. Improved extraction of avocado oil by application of sono-physical processes. ULTRASONICS SONOCHEMISTRY 2018; 40:720-726. [PMID: 28946478 DOI: 10.1016/j.ultsonch.2017.08.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 08/01/2017] [Accepted: 08/08/2017] [Indexed: 06/07/2023]
Abstract
Ultrasound treatment is known to increase the oil extractability in olive and palm oil processes. This work examined the effect of ultrasound conditioning of avocado puree on oil extractability and quality, at low (18+40kHz) and high (2MHz) frequencies, at litre-scale. Other ultrasound parameters evaluated included high frequency effect (0.4, 0.6, and 2MHz; 5min; 90kJ/kg) and sonication time (2.5-10min at 2MHz), without malaxation. Finally, a megasonic post-malaxation intervention was assessed at selected malaxation times (15, 30, and 60min). Both low and high frequency ultrasound treatments of the non-malaxed avocado puree improved extractability by 15-24% additional oil recovery, with the highest extractability achieved after 2MHz treatments, depending on the fruit maturity and oil content. There was no preferential improvement on oil extractability observed across high frequencies, even though extractability increased with sonication time. Ultrasound treatment also showed a positive effect after puree malaxation. Oils obtained from sonicated purees showed peroxide and free fatty acid values below the industrial specification levels and an increase in total phenolic compounds after 2MHz treatment. High frequency ultrasound conditioning of avocado puree can enhance oil separation and potentially decrease the malaxation time in industrial processes without impacting on oil quality.
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Affiliation(s)
- Laura Patricia Martínez-Padilla
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán, Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, Av. Primero de mayo s/n, Cuautitlán Izcalli, Edo. de México 54740, Mexico
| | - Lisa Franke
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; Technische Universität Berlin, Fakultät III, Fachgebiet Lebensmittelverfahrenstechnik, Seestraße 13, 13353 Berlin, Germany
| | - Xin-Qing Xu
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
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High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2035-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Roselli L, Clodoveo ML, Corbo F, De Gennaro B. Are health claims a useful tool to segment the category of extra-virgin olive oil? Threats and opportunities for the Italian olive oil supply chain. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Juliano P, Bainczyk F, Swiergon P, Supriyatna MIM, Guillaume C, Ravetti L, Canamasas P, Cravotto G, Xu XQ. Extraction of olive oil assisted by high-frequency ultrasound standing waves. ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633809 DOI: 10.1016/j.ultsonch.2017.02.038] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
High-frequency ultrasound standing waves (megasonics) have been demonstrated to enhance oil separation in the palm oil process at an industrial level. This work investigated the application of megasonics in the olive oil process on laboratory and pilot scale levels. Sound pressure level and cavitational yield distribution were characterised with hydrophones and luminol to determine associated physical and sonochemical effects inside the reactor. The effect of water addition (0%, 15%, and 30%), megasonic power levels (0%, 50%, and 100%), and malaxation time (10min, 30min, and 50min) was evaluated using response surface methodology (RSM) in a 700g batch extraction process. The RSM showed that the effect of the megasonic treatment (585kHz) in the presence of a reflector is more prominent at longer malaxation time (50min) and at higher water addition (30%) levels post-malaxation. Longer megasonic treatment of the malaxed paste (up to 15min; 220kJ/kg) increased oil extractability by up to 3.2%. When treating the malaxed paste with the same specific energy, higher oil extractability was obtained with longer treatments and low megasonic power levels in comparison to higher power levels and shorter times. Megasonic treatment of the paste before malaxation (585kHz, 10min, 146kJ/kg) and no water addition provided an increase in oil extractability of up to 3.8% with respect to the non-sonicated control. A double sonication intervention, before and after malaxation, using low (40kHz) and high (585kHz) frequency, respectively, provided up to 2.4% increase in oil extractability. A megasonic intervention post-malaxation (400 and 600kHz, 57-67min, 18-21kJ/kg) on a pilot scale using early-harvest olive fruits resulted in up to 1.7% extra oil extractability. Oil extracted under a high sonication frequency (free radical production regime) did not impact on olive oil quality parameters at reactor characterisation levels. Megasonic standing wave forces can enhance olive oil separation at various stages of the olive oil extraction process.
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Affiliation(s)
- Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
| | - Fabian Bainczyk
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; University of Mannheim, Paul-Wittsack-Strasse 10, 68163 Mannheim, Germany
| | - Piotr Swiergon
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Made Ian Maheswara Supriyatna
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; Wageningen University, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | | | | | | | - Giancarlo Cravotto
- Dip.to di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, Turin I-10125, Italy
| | - Xin-Qing Xu
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
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25
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Amirante R, Distaso E, Tamburrano P, Paduano A, Pettinicchio D, Clodoveo M. Acoustic cavitation by means ultrasounds in the extra virgin olive oil extraction process. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.egypro.2017.08.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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26
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Clodoveo ML, Moramarco V, Paduano A, Sacchi R, Di Palmo T, Crupi P, Corbo F, Pesce V, Distaso E, Tamburrano P, Amirante R. Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis. ULTRASONICS SONOCHEMISTRY 2017; 37:169-181. [PMID: 28427621 DOI: 10.1016/j.ultsonch.2017.01.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 11/01/2016] [Accepted: 01/05/2017] [Indexed: 06/07/2023]
Abstract
The aim of the virgin olive oil extraction process is mainly to obtain the best quality oil from fruits, by only applying mechanical actions while guaranteeing the highest overall efficiency. Currently, the mechanical methods used to extract virgin oils from olives are basically of two types: the discontinuous system (obsolete) and the continuous one. Anyway the system defined as "continuous" is composed of several steps which are not all completely continuous, due to the presence of the malaxer, a device that works in batch. The aim of the paper was to design, realize and test the first full scale sono-exchanger for the virgin olive oil industry, to be placed immediately after the crusher and before the malaxer. The innovative device is mainly composed of a triple concentric pipe heat exchanger combined with three ultrasound probes. This mechanical solution allows both the cell walls (which release the oil droplets) along with the minor compounds to be destroyed more effectively and the heat exchange between the olive paste and the process water to be accelerated. This strategy represents the first step towards the transformation of the malaxing step from a batch operation into a real continuous process, thus improving the working capacity of the industrial plants. Considering the heterogeneity of the olive paste, which is composed of different tissues, the design of the sono-exchanger required a thorough fluid dynamic analysis. The thermal effects of the sono-exchanger were monitored by measuring the temperature of the product at the inlet and the outlet of the device; in addition, the measurement of the pigments concentration in the product allowed monitoring the mechanical effects of the sono-exchanger. The effects of the innovative process were also evaluated in terms of extra virgin olive oil yields and quality, evaluating the main legal parameters, the polyphenol and tocopherol content. Moreover, the activity of the polyphenol oxidase enzyme in the olive paste was measured.
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Affiliation(s)
- Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.
| | - Vito Moramarco
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Antonello Paduano
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Raffaele Sacchi
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, NA, Italy
| | - Tiziana Di Palmo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Pasquale Crupi
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Filomena Corbo
- Department of Pharmaceutical Chemistry, University of Bari, Bari, Via Orabona, 4, Italy
| | - Vito Pesce
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Elia Distaso
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Paolo Tamburrano
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Riccardo Amirante
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
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27
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Aydar AY, Bağdatlıoğlu N, Köseoğlu O. Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM). GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.1057162] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20–50 °C), ultrasound time (2–10 min) and malaxation time (30–50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values.
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28
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Yanık DK. Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.020] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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29
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Amirante R, Clodoveo ML. Developments in the design and construction of continuous full-scale ultrasonic devices for the EVOO industry. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600438] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Riccardo Amirante
- Department of Mechanics; Mathematics and Management (DMMM); Polytechnic University of Bari; Via Orabona Italy
| | - Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science; University of Bari; Via Amendola Bari Italy
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30
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Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600230] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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31
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De Luca M, Restuccia D, Clodoveo ML, Puoci F, Ragno G. Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes. Food Chem 2016; 202:432-7. [DOI: 10.1016/j.foodchem.2016.02.018] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2015] [Revised: 09/29/2015] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
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32
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Clodoveo ML, Dipalmo T, Crupi P, Durante V, Pesce V, Maiellaro I, Lovece A, Mercurio A, Laghezza A, Corbo F, Franchini C. Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:81-87. [PMID: 26852311 DOI: 10.1007/s11130-016-0528-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.
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Affiliation(s)
- Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy.
| | - Tiziana Dipalmo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Pasquale Crupi
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
- CRA - Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia agraria - Unità di ricerca per l'uva da tavola e la vitivinicoltura in ambiente mediterraneo, Via Casamassima 148-70010, Turi, BA, Italy
| | - Viviana Durante
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Vito Pesce
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126, Bari, Italy
| | - Isabella Maiellaro
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126, Bari, Italy
| | - Angelo Lovece
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
| | - Annalisa Mercurio
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
| | - Antonio Laghezza
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
| | - Carlo Franchini
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
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33
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Zinnai A, Venturi F, Quartacci MF, Sanmartin C, Favati F, Andrich G. Solid carbon dioxide to promote the extraction of extra-virgin olive oil. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0493151] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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34
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Puértolas E, Koubaa M, Barba FJ. An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.009] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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36
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Sánchez‐Ortiz A, Bejaoui MA, Herrera MPA, Jiménez Márquez A, Beltrán Maza G. Application of oxygen during olive fruit crushing impacts on the characteristics and sensory profile of the virgin olive oil. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500276] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Araceli Sánchez‐Ortiz
- Department of Technology, Postharvest, and Food IndustriesIFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and FisheriesMengíbarJaénSpain
| | - Mohamed Aymen Bejaoui
- Department of Technology, Postharvest, and Food IndustriesIFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and FisheriesMengíbarJaénSpain
| | | | - Antonio Jiménez Márquez
- Department of Technology, Postharvest, and Food IndustriesIFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and FisheriesMengíbarJaénSpain
| | - Gabriel Beltrán Maza
- Department of Technology, Postharvest, and Food IndustriesIFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and FisheriesMengíbarJaénSpain
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37
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Peres F, Martins LL, Ferreira-Dias S. Influence of enzymes and technology on virgin olive oil composition. Crit Rev Food Sci Nutr 2015; 57:3104-3126. [DOI: 10.1080/10408398.2015.1092107] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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38
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Pedroza MA, Amendola D, Maggi L, Zalacain A, De Faveri DM, Spigno G. Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2015-0009] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Abstract
Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence of vessel geometry, irradiation cycles, irradiation power and time was investigated. The results in terms of phenolics yield, antioxidant capacity and energy consumption were compared with a reference solid–liquid extraction (SLE) carried out for 2 h at 60°C. Equivalent yield of total phenolics as in SLE was achieved with a MAE extraction time of 1,033 sec (corresponding to 83 sec of irradiation at 900 W, 83% saving in extraction time compared to SLE and with a 70% energetic efficiency). Pre-maceration of samples and solvent pre-heating are proposed for large-scale industrial processes to enhance phenolics extraction and process efficiency.
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39
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Puértolas E, Martínez de Marañón I. Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties. Food Chem 2015; 167:497-502. [DOI: 10.1016/j.foodchem.2014.07.029] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 06/27/2014] [Accepted: 07/06/2014] [Indexed: 11/30/2022]
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Kalogeropoulos N, Kaliora AC, Artemiou A, Giogios I. Composition, volatile profiles and functional properties of virgin olive oils produced by two-phase vs three-phase centrifugal decanters. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.052] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten? Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Clodoveo ML, Hbaieb RH, Kotti F, Mugnozza GS, Gargouri M. Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities. Compr Rev Food Sci Food Saf 2014; 13:135-154. [PMID: 33412651 DOI: 10.1111/1541-4337.12054] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Accepted: 11/21/2013] [Indexed: 11/28/2022]
Abstract
This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.
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Affiliation(s)
- Maria Lisa Clodoveo
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Giacomo Scarascia Mugnozza
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
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Clodoveo ML. New advances in the development of innovative virgin olive oil extraction plants: Looking back to see the future. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.020] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Clodoveo ML, Durante V, La Notte D, Punzi R, Gambacorta G. Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200426] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Maria Lisa Clodoveo
- Department of Agro-Environmental and Territorial Sciences; University of Bari; Bari; Italy
| | - Viviana Durante
- Department of Agro-Environmental and Territorial Sciences; University of Bari; Bari; Italy
| | - Domenico La Notte
- Department of Agro-Environmental and Territorial Sciences; University of Bari; Bari; Italy
| | - Rossana Punzi
- Department of Soil; Plant and Food Science; University of Bari; Bari; Italy
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