Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality
| Title: | Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality |
|---|---|
| Authors: | Alberto Navarro, María-Victoria Ruiz-Méndez, Carlos Sanz, Melchor Martínez, Duarte Rego, Ana G. Pérez |
| Source: | Foods, Vol 11, Iss 14, p 2022 (2022) |
| Publisher Information: | MDPI AG, 2022. |
| Publication Year: | 2022 |
| Collection: | LCC:Chemical technology |
| Subject Terms: | olive oil processing, innovative technology, pulsed electric field, olive oil quality, phenolic compounds, Chemical technology, TP1-1185 |
| More Details: | The quality of virgin olive oil (VOO) is largely determined by the technology used in the industrial process of extracting the oil. Technological innovations within this field aim to strike a proper balance between oil yield and the optimal chemical composition of VOO. The application of pulsed electric fields (PEF) that cause the electroporation of the plant cell membranes favors a more efficient breakage of the olive fruit tissue, which in turn could facilitate the extraction of the oil and some of its key minor components. Pilot-scale and industrial extraction tests have been conducted to assess the effect of PEF technology on the oil extraction yield and on the organoleptic and functional quality of VOO. The best results were obtained by combining the PEF treatment (2 kV/cm) with short malaxation times and a low processing temperature. Under these conditions, PEF technology could decisively improve the oil yield by up to 25% under optimal conditions and enhance the incorporation of phenolic and volatile compounds into the oils. The PEF treatment neither affected the physicochemical parameters used to determine the commercial categories of olive oils, nor the tocopherol content. Similarly, the sensory evaluation of the PEF-extracted oils by means of a panel test did not detect the appearance of any defect or off-flavor. In addition, the intensity of positive attributes (fruity, bitter and pungent) was generally higher in PEF oils than in control oils. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 11142022 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/11/14/2022; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods11142022 |
| Access URL: | https://doaj.org/article/54b48bcf55a4422bbb4220cc8c328463 |
| Accession Number: | edsdoj.54b48bcf55a4422bbb4220cc8c328463 |
| Database: | Directory of Open Access Journals |
| ISSN: | 11142022 23048158 |
|---|---|
| DOI: | 10.3390/foods11142022 |
| Published in: | Foods |
| Language: | English |