Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. “Modulation” of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested. Practical Application In the field of virgin olive oil industry, time and energy should be spent on developing innovative processing plants and equipment able to better modulate the physical parameters that influence endogenous olive enzyme activities, such as temperature, time, amounts of processing water and oxygen. This review paper can be a useful resource to design and develop innovative equipment by offering an exhaustive analysis of mechanical effects of industrial devices and biological effects of endogenous enzymes on the sensory and nutritional properties of virgin olive oil

Towards a new food labelling system for sustainable food production and healthy responsible consumption: The Med Index Checklist

By 2024, the European Commission will examine a new sustainable labeling framework. Here we describe the development of a new food product labeling system, named Mediterranean Index (Med Index), aimed at promoting adherence to the Mediterranean diet (healthy and sustainable nutritional pattern) by stimulating citizens to practice physical activity consistent with the energy intake of meals and encouraging producers to make healthier and more sustainable food products. It is characterized by the possibility of integrating 27 criteria addressing the issue of sustainable food production processes in the frame of three pillars: nutritional, environmental, and social sustainability. It is conceived as a holistic front-of-pack (FOP) label, complete and applicable by food producers as it is based on measurable criteria, widely shared by stakeholders, but usually adopted on an individual basis

Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes

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

Geographical heterogeneity of clinical and serological phenotypes of systemic sclerosis observed at tertiary referral centres. The experience of the Italian SIR-SPRING registry and review of the world literature

Introduction: Systemic sclerosis (SSc) is characterized by a complex etiopathogenesis encompassing both host genetic and environmental -infectious/toxic- factors responsible for altered fibrogenesis and diffuse microangiopathy. A wide spectrum of clinical phenotypes may be observed in patients' populations from different geographical areas. We investigated the prevalence of specific clinical and serological phenotypes in patients with definite SSc enrolled at tertiary referral centres in different Italian geographical macro-areas. The observed findings were compared with those reported in the world literature.Materials and methods: The clinical features of 1538 patients (161 M, 10.5%; mean age 59.8 +/- 26.9 yrs.; mean disease duration 8.9 +/- 7.7 yrs) with definite SSc recruited in 38 tertiary referral centres of the SPRING (Systemic sclerosis Progression INvestiGation Group) registry promoted by Italian Society of Rheumatology (SIR) were obtained and clustered according to Italian geographical macroareas.Results: Patients living in Southern Italy were characterized by more severe clinical and/or serological SSc phenotypes compared to those in Northern and Central Italy; namely, they show increased percentages of diffuse cutaneous SSc, digital ulcers, sicca syndrome, muscle involvement, arthritis, cardiopulmonary symptoms, interstitial lung involvement at HRCT, as well increased prevalence of serum anti-Scl70 autoantibodies. In the same SSc population immunusppressive drugs were frequently employed. The review of the literature underlined the geographical heterogeneity of SSc phenotypes, even if the observed findings are scarcely comparable due to the variability of methodological approaches.Conclusion: The phenotypical differences among SSc patients' subgroups from Italian macro-areas might be correlated to genetic/environmental co-factors, and possibly to a not equally distributed national network of information and healthcare facilities

Reverse osmosis and nanofiltration membranes for the improvement of must quality Research and Technology

When the vintage is poor, different must concentration techniques are used for overcoming grape compositional deficiency, such as evaporative or freeze concentration, and membrane processes. The membrane filtration works at low temperature, preserving must components from degradation. The aim of the present work was to tailor reverse osmosis and nanofiltration technologies applied to grape juice testing several membranes for different grape varieties from southern Italy. The main oenological parameters, including sugar content, acidity, pH, color and total phenol content, were evaluated in comparison with the addition of rectified concentrated must. Quality characteristics of all musts showed to be improved by means of membrane processes, which could be successfully implemented in the cases of premature harvest carried out for obtaining wines with enhanced acidit

INFLUENCE OF WINEMAKING TECHNIQUES ON VOLATILE COMPOUNDS OF APULIAN RED WINES

Winemaking techniques are well-known to influence extraction and evolution of phenolics and volatile compounds, affecting in turn on the wine quality. The influence of several technological variables (cold pre-fermentative maceration, addition of tannins, long maceration) on the vinification of Apulian Aglianico, Uva di Troia, and Montepulciano grapes was studied. The main results regarding volatile compounds as affected by the several vinification parameters were here reported. Numerous compounds were determined, including alcohols, acids, esters, aldehydes, ketones, volatile phenols, which constitute the main components of flavour of young wines contributing with typical fruity notes. For all wines, especially the one obtained from Uva di Troia, cold pre-fermentative maceration with the use of dry ice was the technology which caused the most enrichment of alcohols and esters, at a concentration higher than the sensory thresholds

Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils “ready to sell”, instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil