Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality.

Abstract Ultrasound technology was employed to test its action on the extraction of olive oil at the industrial scale. Because of its mechanical effects, ultrasound waves were applied to the olive paste, between the crushing and malaxing operations. Comparative experiments were performed between traditional extraction processes and the innovative extraction process, with the addition of the ultrasound treatment. Different levels of pressure were tested on olive paste, using four different olive cultivars. Pressure level played an important role in olive oil extractability. When ultrasound was subjected to olive paste with a pressure of about 3.5 bar, there was a significant increase of extractability compared to the traditional process. On the other hand, there was no significant effect between ultrasound treatment and traditional technology on extractability when ultrasound at a pressure level of 1.7 bar was used

Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality

Most of the recent technological innovations applied to the mechanical oil extraction process are aimed at improving virgin olive oil quality and yield. Extra virgin olive oil (EVOO) quality is mainly based on the qualitative/quantitative composition of monounsaturated fatty acids, volatile and phenolic compounds that are strictly related to the health and sensory properties of the product, with particular attention given to the fraction of secoiridoid derivatives and C5 and C6 volatile compounds. The different levels of concentration of these compounds are due to some important variables: agronomic and technological. The chapter explains the recent approaches and innovations introduced in the oil extraction process to improve the working efficiency of the production system and to obtain high‐quality extra virgin olive oils

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition.

The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentrate-based diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20:80 forage:concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6:n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8–12% residual olive oil. We characterized the main bioactive compounds in POC from black olives (cv. Leccino and Cellina di Nardò) and also verified the biotechnological aptitude of selected yeast and lactic acid bacteria from different sources, in transforming POC into a new fermented product. The strategy of sequential inoculum of Saccharomyces cerevisiae and Leuconostoc mesenteroides was successful in driving the fermentation process. In fermented POC total levels of phenols were slightly reduced when compared with a non-fermented sample nevertheless the content of the antioxidant hydroxytyrosol showed increased results. The total levels of triterpenic acids, carotenoids, and tocochromanols results were almost unchanged among the samples. Sensory notes were significantly improved after fermentation due to the increase of superior alcohols, esters, and acids. The results reported indicate a possible valorisation of this by-product for the preparation of food products enriched in valuable healthy compounds

The antiinflammatory and antifibrotic effect of olive phenols and Lactiplantibacillus plantarum IMC513 in dextran sodium sulfate–induced chronic colitis

After a chronic intestinal injury, several intestinal cells switch their phenotype to activated myofi- broblasts, which in turn release an abnormal amount of extracellular matrix proteins, leading to the onset of the fibrotic process. To date, no resolutive pharmacological treatments are available, and the identification of new therapeutic approaches represents a crucial goal to achieve. The onset, maintenance, and progression of inflammatory bowel disease are related to abnormal intestinal immune responses to environmental factors, including diet and intestinal microflora components. This study aimed to evaluate the potential antiinflam- matory and antifibrotic effect of a biologically debittered olive cream and its probiotic oral administration in an experimental model of dextran sodium sulfate (DSS)induced chronic colitis. Methods: Chronic colitis was induced in mice by three cycles of oral administration of 2.5% DSS (5 d of DSS followed by 7 d of tap water). Mice were randomly divided into five groups: 10 control mice fed with stan- dard diet (SD), 20 mice receiving SD and DSS (SD+DSS), 20 mice receiving an enriched diet (ED) with olive cream and DSS (ED+DSS), 20 mice receiving SD plus probiotics (PB; Lactiplantibacillus plantarum IMC513) and DSS (SD+PB+DSS), and 20 mice receiving ED plus PB and DSS (ED+ PB+DSS). Clinical features and large bowel macroscopic, histologic, and immunohistochemical findings were evaluated. Results: The simultaneous administration of ED and PB induced a significant reduction in macroscopic and microscopic colitis scores compared with the other DSS-treated groups. In addition, ED and PB led to a signif- icant decrease in the expression of inflammatory cytokines and profibrotic molecules. Conclusions: The concomitant oral administration of a diet enriched with biologically debittered olive cream and a specific probiotic strain (Lactiplantibacillus plantarum IMC513) can exert synergistic antiinflammatory and antifibrotic action in DSS-induced chronic colitis. Further studies are needed to define the cellular and molecular mechanisms modulated by olive cream compounds and by Lactiplantibacillus plantarum IMC513

Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water

The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food model. The research was developed in two steps: first, an in vitro delineation of the extract antimicrobial activities was performed, then, the PEOVW was tested in the food model to investigate the possible application in food manufacturing. The in vitro tests showed that PEOVW clearly inhibits the growth of food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus. The major part of Gram-positive strains was inhibited at the low concentrations (0.375–3 mg/mL). In the production of raw sausages, two concentrates of PEOVW (L1:0.075% and L2: 0.15%) were used taking into account both organoleptic traits and the bactericidal effects. A multivariate statistical approach allowed the definition of the microbial and physicochemical changes of sausages during the shelf life (14 days). In general, the inclusion of the L2 concentration reduced the growth of several microbial targets, especially Staphylococcus spp. and LABs (2 log10 CFU/g reduction),while the increasing the growth of yeasts was observed. The reduction of microbial growth could be involved in the reduced lipolysis of raw sausages supplemented with PEOVWas highlighted by the lower amount of diacylglycerols. Moisture and aw had a significant effect on the variability of microbiological features,while food matrix (the sausages' environment) can mask the effects of PEOVW on other targets (e.g. Pseudomonas). Moreover, the molecular identification of the main representative taxa collected during the experimentation allowed the evaluation of the effects of phenols on the selection of bacteria. Genetic data suggested a possible strain selection based on storage time and the addition of phenol compounds especially on LABs and Staphylococcus spp. The modulation effects on lipolysis and the reduction of several microbial targets in a naturally contaminated product indicates that PEOVW may be useful as an ingredient in fresh sausages for improving food safety and quality