Journal
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume 120, Issue 1, Pages -Publisher
WILEY
DOI: 10.1002/ejlt.201700261
Keywords
microwave; ultrasound; olive oil; polyphenols; sensory
Categories
Funding
- Puglia Region Guidelines for Research and Experimentation in Agriculture, MICROLIO research project
- CSIRO OCE
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Traditional olive oil processing includes batch olive paste kneading for 30-60 min. Microwave (MW) treatment of the olive paste have recently shown to continuously provide faster conditioning, while megasound (MS) treatment have been shown to enhance oil extractability. In the present work the virgin olive oil standard parameters, sensory descriptors, and phenolic and headspace composition upon treatment of oils obtained using novel process enhancement interventions, and their combination in an industrial plant is examined. Standard parameters are within the international specifications. The Control and MW process provide similar phenolic composition but a post MS intervention significantly increased total phenolic content, and decrease total C5 and C6 aldehydes in the MW treated paste. These results encourage further developments for a combined continuous MW and megasonic conditioning technology to fasten the olive oil extraction, to enhance yields, and total phenolic content.
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