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Food Chem. 2019 Aug 15;289:7-15. doi: 10.1016/j.foodchem.2019.03.041. Epub 2019 Mar 13.

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time.

Author information

1
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
2
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy. Electronic address: gianluca.veneziani@unipg.it.

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.

KEYWORDS:

Fruit ripening; Malaxation time; Phenols; Physicochemical composition; Ultrasound; VOO quality; Volatile compounds

PMID:
30955668
DOI:
10.1016/j.foodchem.2019.03.041
[Indexed for MEDLINE]

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