| Title | Industrial Production of Bioactive Nutrient-Enhanced Extra Virgin Olive Oil under Continuous-Flow Ultrasound and Pulsed Electric Field Treatment |
|---|---|
| ID_Doc | 32712 |
| Authors | Boffa, L; Gaudino, EC; Grillo, G; Binello, A; Capaldi, G; Rego, D; Pereira, M; Cravotto, G |
| Title | Industrial Production of Bioactive Nutrient-Enhanced Extra Virgin Olive Oil under Continuous-Flow Ultrasound and Pulsed Electric Field Treatment |
| Year | 2024 |
| Published | Foods, 13, 16 |
| Abstract | Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Many studies have highlighted its crucial preventive role against cardiovascular disease, neurodegenerative disorders, metabolic syndrome and cancer, with these effects being due to the synergistic anti-inflammatory and antioxidant activities of minor components, such as polyphenols and tocols. The aim of the present study is to implement new technologies for olive oil mills and develop an efficient large-sized industrial process for the continuous extraction of healthier EVOOs that are enriched with these bioactive compounds. Non-thermal technologies, namely ultrasound (US) and pulsed electric field (PEF), have been tested, separately and in combination, to eliminate the need for traditional malaxation. There is extensive literature to support the efficacy of ultrasound-assisted extraction (UAE) and PEF treatments in EVOO production. A newly designed US device and a PEF industrial chamber have been combined into a single, integrated continuous-flow setup, the performance of which in the extraction of EVOO from green Coratina olives has been evaluated herein. Extraction yields, physico-chemical and organoleptic characteristics, and polyphenol and tocol contents were monitored throughout the trials, and the last three were measured at accelerated aging times (AAT) of 15 and 30 days. The US and combined US-PEF processes not only increased daily oil production (ton/day, by nearly 45%), but also eliminated the need for kneading during malaxation, resulting in significant energy savings (approximately 35%). In addition, these innovations enriched the resulting EVOO with nutritionally relevant minor components (8-12% polyphenols, 3-5% tocols), thereby elevating its quality and market value, as well as overall stability. The introduction of continuous-flow US and PEF technologies is a remarkable innovation for the EVOO industry, as they offer benefits to both producers and consumers. The EVOO resulting from non-thermal continuous-flow production meets the growing demand for healthier, nutrient-enriched products. |
| https://www.mdpi.com/2304-8158/13/16/2613/pdf?version=1724163735 |
Similar Articles
| ID | Score | Article |
|---|---|---|
24587
|
Pérez, M; López-Yerena, A; Lozano-Castellón, J; Olmo-Cunillera, A; Lamuela-Raventós, RM; Martin-Belloso, O; Vallverdú-Queralt, A Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes(2021)Antioxidants, 10, 3 | |
| 14644
|
Otero, P; Garcia-Oliveira, P; Carpena, M; Barral-Martinez, M; Chamorro, F; Echave, J; Garcia-Perez, P; Cao, H; Xiao, JB; Simal-Gandara, J; Prieto, MA Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies(2021) | |
| 24783
|
Soares, TF; Alves, RC; Oliveira, MBPP From Olive Oil Production to By-Products: Emergent Technologies to Extract Bioactive Compounds(2024) | |
| 29996
|
Khwaldia, K; Attour, N; Matthes, J; Beck, L; Schmid, M Olive byproducts and their bioactive compounds as a valuable source for food packaging applications(2022)Comprehensive Reviews In Food Science And Food Safety, 21.0, 2 | |
| 22449
|
Romani, A; Pinelli, P; Ieri, F; Bernini, R Sustainability, Innovation, and Green Chemistry in the Production and Valorization of Phenolic Extracts from Olea europaea L.(2016)Sustainability, 8.0, 10 | |
| 6050
|
Mallamaci, R; Budriesi, R; Clodoveo, ML; Biotti, G; Micucci, M; Ragusa, A; Curci, F; Muraglia, M; Corbo, F; Franchini, C Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation(2021)Molecules, 26, 4 | |
| 13425
|
Naviglio, D; Montesano, D; Ciaravolo, M; Savastano, A; Nebbioso, V; Catauro, M; Gallo, M Various Applications of Processing of Olive Leaves Waste Extracted with RSLDE: A Green Technology(2022)Macromolecular Symposia, 404, 1 | |
| 8986
|
Morya, S; Menaa, F; Jiménez-López, C; Lourenço-Lopes, C; BinMowyna, MN; Alqahtani, A Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview(2022)Foods, 11.0, 13 | |
| 8173
|
Fernandez-Pan, I; Horvitz, S; Ibañez, FC; Arroqui, C; Beriain, MJ; Virseda, P Extra-virgin olive oil enriched with lycopene: From industrial tomato by-products to consumer(2024)Food Science & Nutrition, 12.0, 8 | |
| 29929
|
Tapia-Quirós, P; Montenegro-Landívar, MF; Reig, M; Vecino, X; Alvarino, T; Cortina, JL; Saurina, J; Granados, M Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery(2020)Antioxidants, 9.0, 11 |