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Chen Z, Shen R, Xie J, Zeng Y, Wang K, Zhao L, Liu X, Hu Z. Multi-frequency ultrasonic-assisted enzymatic extraction of coconut paring oil from coconut by-products: Impact on the yield, physicochemical properties, and emulsion stability. ULTRASONICS SONOCHEMISTRY 2024; 109:106996. [PMID: 39032371 PMCID: PMC11325078 DOI: 10.1016/j.ultsonch.2024.106996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/11/2024] [Accepted: 07/16/2024] [Indexed: 07/23/2024]
Abstract
Extraction of coconut paring oil (CPO) from processing by-products adds value to the product and reduces resource wastage. This study aims to assess the impact of 20 kHz, 20/80 kHz and 20/40/80 kHz of multi-frequency ultrasonic-assisted enzymatic extraction (MFUAEE) on the yield, physicochemical properties, fatty acid composition, total phenolic content, antioxidant activity, and emulsion stability of CPO derived from wet coconut parings (WCP). Results revealed that the CPO extraction yield with MFUAEE was 32.58 % - 43.31 % higher compared to AEE. The tri-frequency 20/40/80 kHz mode of multi-frequency ultrasound pretreatment exhibited the highest CPO extraction yield (70.08 %). The oil extracted through MFUAEE displayed similar fatty acid profiles to AEE, but had lower peroxide value, K232 and K270 values. Particularly, MFUAEE oil contained higher total phenolic content and exhibited potent DPPH free radical scavenging capacity. Results observed by SEM indicated that the pretreatment with multi-frequency ultrasound more efficiently disrupts the cellular structure of the WCP. Additionally, MFUAEE enhanced emulsion stability through the cavitation effect of ultrasound. These findings suggest that MFUAEE is a valuable approach for method for obtaining CPO with elevated extraction yield and superior quality, thereby enhancing the utilization of coconut by-products.
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Affiliation(s)
- Ziyi Chen
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Runni Shen
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Jiali Xie
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Yu Zeng
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
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2
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Li Z, Sueha Y, Zhu X, Sun B. High efficiency and rapid treatment of naproxen sodium wastewater by dielectric barrier discharge coupled with catalysis. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:66291-66302. [PMID: 37095217 DOI: 10.1007/s11356-023-27125-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 04/16/2023] [Indexed: 05/03/2023]
Abstract
Pharmaceutical wastewater has the characteristics of high organic concentration and poor biodegradability, which will cause serious environmental pollution when discharged into water bodies. In this work, naproxen sodium was used to simulate pharmaceutical wastewater by dielectric barrier discharge technology. The effects of dielectric barrier discharge (DBD) and combined catalysis on the removal of naproxen sodium solution were studied. The removal effect of naproxen sodium was affected by discharge conditions, including discharge voltage, frequency, air flow rate and electrode materials. It was found that the highest removal rate of naproxen sodium solution was 98.5%, when the discharge voltage was 7000 V, the frequency was 3333 Hz, and the air flow rate was 0.3 m3/h. In addition, the effect of the initial conditions of naproxen sodium solution was studied. The removal of naproxen sodium was relatively effective at low initial concentrations as well as under the condition of weak acid or near-neutral solution. However, the initial conductivity of naproxen sodium solution had little effect on the removal rate. The removal effect of naproxen sodium solution was compared by using catalyst combined with DBD plasma and DBD plasma alone. x%La/Al2O3, Mn/Al2O3 and Co/Al2O3 catalysts were added. The removal rate of naproxen sodium solution reached the highest after adding 14%La/Al2O3 catalyst, which played the best synergistic effect. The removal rate of naproxen sodium was 18.4% higher than that without catalyst. The results showed that the combination of DBD and La/Al2O3 catalyst may be a promising method to remove naproxen sodium efficiently and quickly. And this method is a new attempt to treat naproxen sodium.
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Affiliation(s)
- Zhi Li
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China
| | - Youamivang Sueha
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China
| | - Xiaomei Zhu
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China.
| | - Bing Sun
- College of Environmental Science and Engineering, Dalian Maritime University, Dalian, 116026, China
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3
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Dahdouh A, Khay I, Le Brech Y, El Maakoul A, Bakhouya M. Olive oil industry: a review of waste stream composition, environmental impacts, and energy valorization paths. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:45473-45497. [PMID: 36800088 DOI: 10.1007/s11356-023-25867-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 02/07/2023] [Indexed: 02/18/2023]
Abstract
The olive oil production is a key economic sector for the producing countries, mainly in the Mediterranean region. However, the worldwide increasing oil production led to the generation of huge amounts of wastes detrimental for the environment. Therefore, efficient and sustainable management of olive industry wastes has recently acquired significant interest in the scientific research community. In the actual world energy context, various studies dealt with the valorization of the solid/liquid waste streams obtained from the discontinuous/continuous extraction of olive oil for energy purposes. The application of waste-to-energy treatments to these effluents can turn them out into an important energy resource. This review article presents the main used oil extraction techniques and their related research developments. The characterization of the generated wastes and the factors behind their bad environmental impacts are highlighted. Relevant research works related to biochemical and thermochemical conversion of olive mill wastes are extensively reviewed and discussed in terms of product yields and composition. A recent update of the studies addressing olive industry waste applications for energy production is also given. This investigation revealed a lack of studies in relation to the hydrothermal processing of olive mill wastes. Despite their suitability for this process (e.g., high moisture content), few papers have investigated the hydrothermal conversion of these waste streams. This scientific gap opens a very interesting research direction, which has to be further investigated.
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Affiliation(s)
- Akram Dahdouh
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco. .,Laboratoire Réactions et Génie des Procédés, CNRS, Université de Lorraine, 1 rue Grandville, 54 000, Nancy, France.
| | - Ismail Khay
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
| | - Yann Le Brech
- Laboratoire Réactions et Génie des Procédés, CNRS, Université de Lorraine, 1 rue Grandville, 54 000, Nancy, France
| | - Anas El Maakoul
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
| | - Mohamed Bakhouya
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
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4
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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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5
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Food-Derived Bioactive Molecules from Mediterranean Diet: Nanotechnological Approaches and Waste Valorization as Strategies to Improve Human Wellness. Polymers (Basel) 2022; 14:polym14091726. [PMID: 35566894 PMCID: PMC9103748 DOI: 10.3390/polym14091726] [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: 03/21/2022] [Revised: 04/15/2022] [Accepted: 04/21/2022] [Indexed: 02/04/2023] Open
Abstract
The beneficial effects of the Mediterranean diet (MedDiet), the most widely followed healthy diet in the world, are principally due to the presence in the foods of secondary metabolites, mainly polyphenols, whose healthy characteristics are widely recognized. However, one of the biggest problems associated with the consumption of polyphenols as nutraceutical adjuvant concerns their bioavailability. During the last decades, different nanotechnological approaches have been developed to enhance polyphenol bioavailability, avoiding the metabolic modifications that lead to low absorption, and improving their retention time inside the organisms. This review focuses on the most recent findings regarding the encapsulation and delivery of the bioactive molecules present in the foods daily consumed in the MedDiet such as olive oil, wine, nuts, spice, and herbs. In addition, the possibility of recovering the polyphenols from food waste was also explored, taking into account the increased market demand of functional foods and the necessity to obtain valuable biomolecules at low cost and in high quantity. This circular economy strategy, therefore, represents an excellent approach to respond to both the growing demand of consumers for the maintenance of human wellness and the economic and ecological exigencies of our society.
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6
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Deng Y, Wang W, Zhao S, Yang X, Xu W, Guo M, Xu E, Ding T, Ye X, Liu D. Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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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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8
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Cold Storage and Temperature Management of Olive Fruit: The Impact on Fruit Physiology and Olive Oil Quality—A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9091543] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Cold storage of olive fruit has been the subject of study for over more than 50 years. From the 1990s on, an increasing amount of knowledge is build-up about the impact of the conservation on the physiological response of the fruit as well as on the quality of the extracted oil therefrom. This review offers a comprehensive synopsis of this research, discusses the most important influential factors and summarizes the results on the influence of the studied parameters on both the fruit and the oil. Currently, changing climatic conditions, new harvesting techniques and a more demanding consumer market are triggering the need to broaden this strict focus on conservation. A more dynamic view on the effects of temperature from the moment the fruit is harvested up to the oil extraction process, reveals the necessity to manage this crucial influential factor more diversely. An overview of how this management can take form is structured through a focus on the different phases of the postharvest processing and the widely different harvesting scales. Future prospects of research are presented based on the actual state of the art of cold storage research as well as on the necessities that come forward from a broader fruit temperature management perspective.
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9
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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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10
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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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11
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Adjustment of Olive Fruit Temperature before Grinding for Olive Oil Extraction. Experimental Study and Pilot Plant Trials. Processes (Basel) 2021. [DOI: 10.3390/pr9040586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable alterations in the extracted oil. Cooling the fruit in the field would be the most logical solution, but it means that the olives arrive too cold at the mill for immediate processing. In this work, the use of warm water in the washing tub to warm up the fruit before grinding instead of flash heat treatment on the paste was assessed in two experiments. In the first one, at the laboratory level, the temperature after milling was determined in three olive cultivars, previously stored at 5 or 10 °C, and then submerged at different water temperatures (25, 30, and 35 °C) for 15, 30, 45, and 60 s. In the second one, two batches of olives were cooled in the field at 5 °C and then conditioned with washing water to obtain a paste at the entrance of the pilot plant malaxer at 27 °C. The temperature of the olives was measured at five points from the discharging up to their entering, as paste, into the malaxer. The results demonstrated the feasibility of the method as the temperature of the ground olives was kept at the desired temperature (28 ± 1 °C). The trials highlight the potential for automating an even more precise adjustment of the temperature of the olives before milling once the washing tub is equipped with a safe heating system.
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12
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Gila A, Sánchez-Ortiz A, Jiménez A, Beltrán G. The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils. ULTRASONICS SONOCHEMISTRY 2021; 70:105320. [PMID: 32890985 PMCID: PMC7786558 DOI: 10.1016/j.ultsonch.2020.105320] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/11/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K232 and K270), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC). During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds.
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Affiliation(s)
- Abraham Gila
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain.
| | - Araceli Sánchez-Ortiz
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Antonio Jiménez
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Gabriel Beltrán
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
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13
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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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14
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Rosa ACS, Stevanato N, Santos Garcia VA, Silva C. Simultaneous extraction of the oil from the kernel and pulp of macauba fruit using a green solvent. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14855] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Natália Stevanato
- Departamento de Engenharia Química Universidade Estadual de Maringá (UEM) Maringá Brasil
| | - Vitor Augusto Santos Garcia
- Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo (USP) Pirassununga Brasil
| | - Camila Silva
- Departamento de Engenharia Química Universidade Estadual de Maringá (UEM) Maringá Brasil
- Departamento de Tecnologia Universidade Estadual de Maringá (UEM) Umuarama Brasil
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15
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Rigane G, Yahyaoui A, Acar A, Mnif S, Salem RB, Arslan D. Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition. ACTA ACUST UNITED AC 2020; 26:e00442. [PMID: 32181152 PMCID: PMC7063198 DOI: 10.1016/j.btre.2020.e00442] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 02/13/2020] [Accepted: 02/22/2020] [Indexed: 11/30/2022]
Abstract
In this study we propose an innovative application of ultrasounds in virgin olive oil processing. Ultrasound treatment was applied to olive in order to reducing the malaxation step. This study will bring useful data to get optimum parameters of ultrasound application.
Ultrasound pretreatment with different times (0, 4, 8, 10 min) on olive paste previous malaxation of olive oil extraction along with depitting and water application procedures were studied. The effects of these procedures on oil yield, quality parameters and oxidative stability have been studied. Therefore, the olive oil yield increase with increasing time of ultrasound treatment. On the other hand, the application of ultrasound did not adversely affect the quality characteristics, as well as the antioxidant activity, when comparing with untreated paste. Furthermore, the oxidative stability data, we can conclude that ultrasound treatment can affect the olive oil oxidative stability. This study could provide useful information for industry to produce olive oil with high yield and quality.
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Key Words
- ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)
- Antioxidant activities
- DPPH, 2,2-diphenyl-1-picrylhydracyl
- EVOO, extra virgin olive oil
- FA, free acidity
- OD, optical density
- Olive oil
- Oxidative stability
- PV, peroxide value
- Phenolic compounds
- TEAC, trolox equivalent.antioxidant capacity
- UAE, ultrasound assisted extraction
- US, ultrasound
- Ultrasound treatment
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Affiliation(s)
- Ghayth Rigane
- Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia.,Physics and Chemistry Department, Sciences, and Technology Faculty of Sidi Bouzid, B.P «380», 9100, Sidi Bouzid, University of Kairouan, Tunisia
| | - Amira Yahyaoui
- Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia
| | - Ayşenur Acar
- Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
| | - Sami Mnif
- Molecular and Cellular Screening Processes Laboratory, Biotechnology Center of Sfax, University of Sfax, Tunisia
| | - Ridha Ben Salem
- Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia
| | - Derya Arslan
- Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
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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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18
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Cabrera-Trujillo MA, Filomena-Ambrosio A, Quintanilla-Carvajal MX, Sotelo-Díaz LI. Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2018.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Bejaoui MA, Sánchez-Ortiz A, Aguilera MP, Ruiz-Moreno MJ, Sánchez S, Jiménez A, Beltrán G. High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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