Does the Introduction of Ultrasound in Extra-Virgin Olive Oil Extraction Process Improve the Income of the Olive Millers? The First Technology for the Simultaneous Increment of Yield and Quality of the Product

Olive oil is an important product of the European agro-alimentary sector. The current olive oil extraction process can be further improved in order to overcome the weaknesses of the actual system in terms of non-continuity, reduction of oil in waste, sustainability, and improvement of quality both in the healthy and sensory perspective. Many innovative approaches have been developed to improve the olive oil extraction process. However, not all the proposed innovations have the opportunity to effectively reach a technological level of readiness close to “ready for the market.” An innovator should simultaneously evaluate the aptitude of its invention to turn into a widely used commercial product both under the technological and the marketing perspectives. Under the technological point of view, an innovation should be effective, so, adequate to accomplish a purpose, and efficient, so, able to perform or functioning in the best possible manner with the least waste of time and effort. Under the marketing point of view, an innovation should be able to develop products that accurately and timely respond to customer needs, offering a valuable experience to the customer, exceeding his expectations. The innovative EVOO process based on ultrasound extraction has several advantages useful to improve olive miller income: higher yield extraction, higher polyphenols, and lower bitter and pungent taste than traditional EVOO samples

Waste by-products from Olea europaea as a potential application in Inflammatory Bowel Syndrome

The use of agri-food by-products represents an important resource in the nutraceutical field in a circular economy perspective oriented to the valorization of our territory products: among these, the olive tree (Olea europaea, Coratina cultivar in particular), is an excellent nutraceutical even though it derives from food waste. In this study we present a polyphenolic complex - derived from the mechanical filtration process of wastewater resulting from olive oil production - called MOMAST®. Based on the results obtained from the chemical composition analysis, we hypothesized a possible application of the phytocomplex as a food supplement in Irritable Bowel Syndrome (IBS) [1] [2]. After testing three different types of extracts (MOMAST Plus30, PW25, and HY100) on some IBS-related targets, we verified their antioxidant action and effects on spontaneous and induced intestinal contractility of ileum and colon [3, 4]. From the scientific evidence found, MOMAST® compounds have proved to be excellent candidates to become food supplements in the treatment of IBS [5]: in particular, Plus30 also showed an interesting action against some microorganisms due to its high concentration of polyphenols and oleuropein. References [1] L. Recinella, A. Chiavaroli, G. Orlando, L. Menghini, C. Ferrante, L. Di Cesare Mannelli, C. Ghelardini, L. Brunetti, S. Leone, Molecules, 2019, 24, 3002. [2] T. Tian, Z. Wang, J. Zhang, Oxidative Medicine and Cellular Longevity, 2017, 2017, 4535194. [3] J.K. Triantafillidis, A. Triantafyllidi, C. Vagianos, A. Papalois, Annals of Gastroenterology, 2016, 29, 268. [4] M. Micucci, M. Malaguti, T.G. Toschi, G. Di Lecce, R. Aldini, A. Angeletti, A. Chiarini, R. Budriesi, S. Hrelia, Oxidative Medicine and Cellular Longevity, 2015, 2015, 318125. [5] M.J. Oliveras-López, G. Berna, E.M. Carneiro, H.L.G. De La Serrana, F. Martin, M.C. López, The Journal of Nutrition, 2008, 138, 1074

Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant

Gastronomic experience can be a factor of motivation to improve the quality of extra virgin olive oil served at the restaurant. The "new" consumer is a very complex and demanding figure, who seeks in the consumption of food products not only a means to satisfy food needs, but experiences, emotions, feelings, service, nature, culture, etc. The quality requirements do not only concern the chemical-physical and organoleptic components of the product, but also the hedonostic ones, ie those related to the health aspects, the quality of the territory of origin, the typicality, the respect of the environment by the production processes used, respect for animal welfare, the ethical content of the product, etc. He is demanding in terms of information on the features of the product and requires greater guarantees on its characteristics and/or on the production processes used. All this seems to highlight the presence of potential unsatisfied needs around which it is possible to build paths of development of the offer able to satisfy them, especially at the restaurant, where cultural, emotional and multi-sensory satisfaction of food can be easily “discovered”. This is the right time to change the marketing of extra virgin olive oil at the restaurant, because extra virgin olive oil is an element that embodies the different aspects of the expected and perceptible quality of a food: taste, sensory, knowledge, sacredness, syncretism, health, history, naturalness and authenticity. Tasting a high quality oil, discovering the complexity of the aromas released by the contact with the warm dishes and the gustatory and kinesthetic perceptions that harmoniously interact by balancing the sensory profile of the other ingredients, is comparable to the emotion of a blind man when recovers his sight. From that moment, as the blind man will not be able to tolerate returning to the oblivion of darkness, the guests that tasted a high quality extra virgin olive oil can not tolerate returning to the banality of a fat that anoints without seasoning

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

Emerging technology to develop novel red winemaking practices: An overview

Nowadays, making modifications to traditional practices and/or adopting novel processing technologies is of great interest in order to fulfill consumers expectations towards food products characterized by convenience, variety, adequate shelf-life and caloric content, healthy properties, reasonable cost, and environmental sustainability. In this perspective, the role of emerging technologies in winemaking is addressed towards reduced production time, optimized resources and spaces, extraction of high nutraceutic components through mechanical effects, high energy efficiency, extended shelf-life, lowering SO2 addition and its final concentration. This paper is the outcome of an extensive and comprehensive literature review describing, by an integrated approach, the main characteristics and applications of three emerging technologies (US, MW, and PEF) alternative to the traditional winemaking processes. Their advantages related to the safety aspects of wine, such as the ability to improve nutraceutic and sensorial features are also described. Industrial relevance The food industry is currently interested in a variety of novel production and emerging technologies that may result in economical and quality products. This review shows as numerous researches have strongly demonstrated the great benefits of new emerging technologies, such as PEF, US, and MW, into the oenological industry, either increasing compounds extraction during maceration of the must or accelerating stabilization stage in the wine. Emerging technologies could offer better products to consumers with added value in terms of nutritional or sensorial characteristics, and guarantee higher profit for the industry, even reducing process time and use of natural resources, such as energy, water, and chemicals

Innovation in olive oil processing plants to produce an excellent olive oil and to reduce environmental impact

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Analisis Percepatan terhadap Waktu Proyek (Study Kasus : Kantor Dinas SKPD Gedung B3 di Tenayan Raya)

Project implementation have always refers to the construction assumption and forecast while time plans and schedule were made, Therefore, the contruction problem will arise if there is a discrepancy between plan and assumptions comparing to the actual project. Delays of project implementation is generally always lead to adverse consequences both for the owner and contractor. The project the (SKPD) Unit City Government of Pekanbaru in Riau is having a delay of 75 days. The Best construction time acceleration is 45 days. Construction acceleration can be conducted by 3 alternatives solutions such as: overtime alternative, equipment and workers addition alternative, and shift system alternative. The analysis started from the critical path. Network project the analysis, was obtained from the cost due to delay stands at Rp. 4.761.786.975,00. Cost of construction acceleration caused by overtime alternative is Rp. 2.152.360.596,00 with a total 11.136 hours of extra work for workers, cost of construction acceleration by the workers and equipments additionionally for alternative result Rp. 2.434.965.492,00 with a total 14 new workers, with additional of 2 new equipment units. Cost of construction acceleration from shift alternative is Rp. 2.434.965.492,00 with a total of 14 new workers, a total 2 of equipment units. In conclusion, the most effective construction acceleration method is overtime alternative, obtained the minimum financial loss and recommended to use for the construction acceleration

What's now, what's new and what's next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends

The aim of virgin olive oil elaboration process is to obtain the highest recovery of the best quality oil from the fruits. The aim of the researchers is to understand the key elements that allow to modulate the complex series of physical, physico-chemical, chemical and biochemical transformations in order to develop innovative and sustainable plant solutions able to increase simultaneously both yield and quality of product. The basic principles applied also in the newest olive oil industrial plants still follow the technical knowledge which have been empirically learned by humans thousands of years ago. In fact, it is well known that three factors, mixing, water adding and warming, are the three macroscopic driving forces able to favour the separation of the oily phase from the mass of crushed olives. In this consolidated scenario, can new elements emerge? The whole process should be considered more than a simple extraction of the oil present in fruit cells, but a complex elaboration of a product, which is depleted and enriched of both constitutive and neo-synthesised compounds through complex phenomena only in part discovered. In fact, while it is evident that numerous studies have been conducted to elucidate the behaviour of olive paste during virgin olive oil extraction process, a key conclusion is that the current level of understanding can be improved further by means the development of more rigorous researches with more focused targets aimed to understand the rheological changes, the coalescence phenomena, the changes in hydrophobic and hydrophilic phenomena, the partition equilibrium of minor compounds between aqueous and oily phases and, last but not least, the favourable and unfavourable enzymatic reactions. This paper provides an analysis of the present research field and its strengths and weaknesses are discussed. Potentially important future directions for research are also proposed

Bovine and soybean milk bioactive compounds: Effects on inflammatory response of human intestinal Caco-2 cells

In this study the effects of commercial bovine and soybean milks and their bioactive compounds, namely genistein, daidzein and equol, on the inflammatory responses induced by lipopolysaccharide (LPS) treatment of human intestinal Caco-2 cells were examined, in terms of nitric oxide (NO) release and inducible nitric oxide synthetase (iNOS) expression. Both milks and their bioactive compounds significantly inhibited, dose-dependently, the expression of iNOS mRNA and protein, resulting in a decreased NO production. The NF-κB activation in LPS-stimulated intestinal cells was also examined. In all cases we observed that cell pre-treatment before LPS activation inhibited the IkB phosphorylation. Accordingly, quantification of bioactive compounds by solid phase microextraction coupled with liquid chromatography has shown that they were absorbed, metabolized and released by Caco-2 cells in culture media. In conclusion, we demonstrated that milks and compounds tested are able to reduce LPS-induced inflammatory responses from intestinal cells, interfering with NF-kB dependent molecular mechanisms