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

Beyond the traditional virgin olive oil extraction systems: Searching innovative and sustainable plant engineering solutions

The entire virgin olive oil (VOO) process has changed very little over the last 20 years. One of the essential challenges of VOO industrial plant manufacturing is to design and build advanced machines in order to improve the working capacity of the industrial plants and create more sustainable engineering solutions. Ultrasound (US) and microwave (MW) are emerging technologies that have already found application in the food industry. Yet, application in the VOO sector has been scarcely investigated. In order to ascertain if the mentioned emerging technologies are able to increase the environmental sustainability improving VOO extraction yields, two different treatments (US and MW) of olive paste were adopted in the VOO extraction process on a pilot scale plant. In these experimental conditions, the main parameters legally established (acidity, peroxide value, and specific extinction coefficients (K232 and K270)) to evaluate VOO quality were not affected by the US and MW treatments. Moreover US and MW processes reduced significantly the length of the malaxation and improved the extraction yield as compared with the control when the oils were extracted from the paste without malaxation. Results also prove that US technology was more sustainable than MW which appears as an energy consuming method in a pilot scale plant. Therefore the industrial application of these technologies could represent the first step toward the development of continuous new devices

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