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Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. Foods 2023; 12:foods12030612. [PMID: 36766141 PMCID: PMC9914216 DOI: 10.3390/foods12030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound's concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.
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The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02862-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractA new technology used to reduce the temperature of olive paste was applied to the extra virgin olive oil (EVOO) mechanical extraction process. The performance of a cooling crusher that was able to counteract the thermal increase that occurs during olive fruit grinding was analyzed to evaluate the effects on the development of volatile compounds and the concentration of hydrophilic phenols in the final product. The volatile profiles and phenolic fraction of EVOOs extracted from three different cultivars (Coratina, Peranzana, and Moresca) were positively affected by the use of lower temperatures during the crushing phase. The volatile fractions showed increases in the total aldehydes, mainly related to the concentrations of (E)-2-hexenal, and reductions in the total alcohols, mainly due to 1-penten-3-ol, 1-hexanol and (Z)-3-hexen-1-ol contents. The use of a lower temperature reduced the level of oxidative processes, protecting the phenolic compounds in the Moresca and Peranzana EVOOs by 17.8 and 12.1%, respectively.
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Vallone M, Aiello G, Bono F, De Pasquale C, Presti G, Catania P. An Innovative Malaxer Equipped with SCADA Platform for Improving Extra Virgin Olive Oil Quality. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22062289. [PMID: 35336460 PMCID: PMC8948653 DOI: 10.3390/s22062289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 06/12/2023]
Abstract
Agriculture 4.0 is gaining more attention, and all companies are thinking about innovating machines to increase income and improve the quality of the final products. In the agro-food sector, there is space for innovation, as it is far behind the industrial sector. This paper reports an industrial-scale study on the application of an innovative system for the extraction of Sicilian EVOO (extra virgin olive oil) to improve both process management and the quality of the product. Based on previous studies, the authors suggested an innovative machine equipped with a SCADA (supervisory control and data acquisition system) for oxygen and process duration monitoring and control. The objective of the research was thus to discuss the development of a SCADA platform applied to the malaxer and the establishment of an optimized approach to control the main process parameters for obtaining high-quality EVOO. The SCADA system application in the EVOO extraction process allowed a qualitative improvement of the Sicilian EVOO of Nocellara del Belice and Cerasuola cultivars. The use of the innovative system made it possible to increase the values of tocopherols (by about 25%) in Cerasuola cultivar and total phenol content (by about 30%) in Nocellara del Belice cultivar EVOOs.
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Affiliation(s)
- Mariangela Vallone
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
| | - Giuseppe Aiello
- Department of Engineering, University of Palermo, Viale Delle Scienze Ed. 9, 90128 Palermo, Italy;
| | - Filippa Bono
- Department of Economics, Business and Statistics, University of Palermo, Viale Delle Scienze Ed. 13, 90128 Palermo, Italy;
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
| | - Giovanni Presti
- Chemical Laboratory of Palermo, Italian Customs and Monopolies Agency, Via Crispi, 143, 90133 Palermo, Italy;
| | - Pietro Catania
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
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Manganiello R, Pagano M, Nucciarelli D, Ciccoritti R, Tomasone R, Di Serio MG, Giansante L, Del Re P, Servili M, Veneziani G. Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil. Foods 2021; 10:foods10112884. [PMID: 34829165 PMCID: PMC8625749 DOI: 10.3390/foods10112884] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 11/16/2022] Open
Abstract
The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.
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Affiliation(s)
- Rossella Manganiello
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, Monterotondo, 00015 Rome, Italy; (R.M.); (M.P.)
| | - Mauro Pagano
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, Monterotondo, 00015 Rome, Italy; (R.M.); (M.P.)
| | - Davide Nucciarelli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy; (D.N.); (M.S.); (G.V.)
| | - Roberto Ciccoritti
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Via di Fioranello 52, 00134 Rome, Italy;
| | - Roberto Tomasone
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, Monterotondo, 00015 Rome, Italy; (R.M.); (M.P.)
- Correspondence:
| | - Maria Gabriella Di Serio
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, Cepagatti, 65012 Pescara, Italy; (M.G.D.S.); (L.G.); (P.D.R.)
| | - Lucia Giansante
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, Cepagatti, 65012 Pescara, Italy; (M.G.D.S.); (L.G.); (P.D.R.)
| | - Paolo Del Re
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, Cepagatti, 65012 Pescara, Italy; (M.G.D.S.); (L.G.); (P.D.R.)
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy; (D.N.); (M.S.); (G.V.)
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy; (D.N.); (M.S.); (G.V.)
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