A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield

Trapani, Serena; Guerrini, Lorenzo; Masella, Piernicola; Parenti, Alessandro; Canuti, Valentina; Picchi, Monica; Caruso, Giovanni; Gucci, Riccardo; Zanoni, Bruno

doi:10.1016/j.jfoodeng.2016.09.032

Cited by 19 publications

(22 citation statements)

References 22 publications

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“…The literature data [8,34,35] show that the phenolic compound profile of EVOO depends on a combination of the following three kinds of phenomena occurring in the olive paste: (i) enzymatic oxidative degradation catalyzed by polyphenol oxidases (PPOs) and peroxidases (PODs), which cause a decrease in the phenolic compound content; (ii) enzymatic (i.e., βglucosidase activity) and non-enzymatic hydrolytic phenomena that transform oleuropein and ligstroside into their respective aglycone and decarboxymethylated forms, especially the dialdehydic form of decarboxymethyl oleuropein aglycone (i.e., 3,4 www.advancedsciencenews.com www.ejlst.com DHPEA-EDA compound); (iii) physical and enzymatic (i.e., pectinase and cellulase activities) phenomena which promote the release of phenolic compounds from cellular tissues and then cause an increase in the phenolic compound content. The literature data [8,34,35] show that the phenolic compound profile of EVOO depends on a combination of the following three kinds of phenomena occurring in the olive paste: (i) enzymatic oxidative degradation catalyzed by polyphenol oxidases (PPOs) and peroxidases (PODs), which cause a decrease in the phenolic compound content; (ii) enzymatic (i.e., βglucosidase activity) and non-enzymatic hydrolytic phenomena that transform oleuropein and ligstroside into their respective aglycone and decarboxymethylated forms, especially the dialdehydic form of decarboxymethyl oleuropein aglycone (i.e., 3,4 www.advancedsciencenews.com www.ejlst.com DHPEA-EDA compound); (iii) physical and enzymatic (i.e., pectinase and cellulase activities) phenomena which promote the release of phenolic compounds from cellular tissues and then cause an increase in the phenolic compound content.…”

Section: Effect Of Olive Paste Moisture On Phenolic Transfer Yieldmentioning

confidence: 99%

“…[37] Instead, it is thought that the effect of the water content is above all due to the variation in the speed of the enzymatic and non-enzymatic transformation phenomena in the phenolic compounds owing to the olive paste water activity. [35] 3.4. [22] While taking the increase, by way of example, in the total phenolic compound content in the rehydrated pastes compared to the corresponding value in the freeze-dried pastes as the indicator of the reaction speed of the phenolic compounds as a function of water activity, a progressive increase in the phenolic content reaction rate was effectively noted for both cultivars.…”

Section: Effect Of Olive Paste Moisture On Phenolic Transfer Yieldmentioning

confidence: 99%

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Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Cecchi

Breschi²,

Migliorini³

et al. 2019

Euro J Lipid Sci & Tech

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The effect of olive paste moisture on both oil extraction yield and phenolic content and profile from extractable olive oil is studied at the lab‐scale by stressing physical and biochemical phenomena through gradual dilution of freeze‐dried olive paste at a wide range of moisture levels. Olive fruits of Frantoio and Leccio del Corno cultivars are freeze‐dried immediately after harvesting and then milled. Gradual dilution of the obtained freeze‐dried olive pastes allows obtaining olive pastes at moisture 0–60%, from which olive oil samples are immediately extracted. The experiments show that oil extraction yield and phenolic transfer yield increase in extractable oil and reach a maximum (i.e., phenols up to ≈1200 mg kg−1 for Frantoio cultivar) at olive paste moisture values lower than typical values of the olive paste during milling of whole olive fruits. Then, these yields decrease when the olive paste moisture gradually continues to ride above that value. The data also indicate that olive paste moisture plays a crucial role on enzymatic phenomena affecting phenolic profile of the extracted oils and confirms the hypothesis that lignans, absent or linked to other molecules into the fruits, are released or biosynthesized during oil extraction thanks to the co‐presence of enzymes and water. Practical Applications: The results point out that olive paste moisture appears to be as essential in controlling extra virgin olive oil processing as time, temperature and air exposure. Processing procedures along the olive oil chain able to reduce the olive fruit's moisture, may complement the technological innovations for improving oil extraction and phenolic transfer yields. For example, suitable blends of olive batches with different moisture content could be used to control the olive paste moisture and, consequently, the extra virgin olive oil quality. Small mills able to produce express olive oil from olive paste waffles of ≈1 kg, were recently proposed in the market: results of this study also suggest the possibility to dry olives for obtaining dried olive paste waffles suitable to produce small amounts of express olive oils with the selected qualitative characteristics after rehydrating them at the suitable moisture content. Phenolic content in olive oils extracted from lyophilized and rehydrated olive paste is affected by the percentage of water and reach maximum values at moisture content lower that 40%.

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Section: Effect Of Olive Paste Moisture On Phenolic Transfer Yieldmentioning

confidence: 99%

Section: Effect Of Olive Paste Moisture On Phenolic Transfer Yieldmentioning

confidence: 99%

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Cecchi

Breschi²,

Migliorini³

et al. 2019

Euro J Lipid Sci & Tech

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show abstract

“…In an effort to better describe olive oil quality in terms of malaxation variables, kinetic models were developed (Trapani et al, , b). Further research is required on the complex interplay between malaxation variables and first material characteristics in order for the scientific community to be able to provide models for olive oil quality and process efficiency optimization.…”

Section: Malaxationmentioning

confidence: 99%

“…Djekic and Kalogianni () made a first attempt to make a model where first material and process variables are used as an input to determine (and in second step to optimize) olive oil quality. Trapani et al (, b) provided a kinetic model and quality optimization charts predicting the yield and concentration of phenolic compounds and later on Zanoni et al () used the above data to develop a computer program to design and control olive paste malaxation. Modern systems that control temperature during olive oil processing have also been introduced (Kalogianni et al, ).…”

Section: Recent Advances and Trends In Olive Oil Processingmentioning

confidence: 99%

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Kalogianni

Georgiou

Hasanov

2019

J Americ Oil Chem Soc

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Olive oil quality is determined through a series of steps starting from the olive oil tree and ending to the consumer. Among these steps, olive oil processing plays a decisive role in determining quality. This work reviews current olive oil-processing technology and compares available technologies for the unit operations involved. Furthermore, for each unit operation involved in olive oil processing, the effect of process variables on the parameters determining olive oil quality is presented and discussed. Process efficiency and environmental impact are also presented and discussed for specific unit operations. Through this review, the gaps in current knowledge are highlighted. Finally, future perspectives on olive oil processing and further research required for olive oil quality optimization are presented.

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“…Traditional, discontinuous pressing lines have been replaced by continuous plants that use decanters (screw conveyors) to extract oil from olives. In continuous plants, the olives are milled, then malaxed for a variable amount of time to allow the olive drops to coalescence and the solvation of nutraceutical molecules, which improves the subsequent separation from water and pomace in decanters . Oil recovery efficiency is affected by many parameters, such as paste rheological characteristics (i.e., water and oil content), fruit variety, maturity level, seasonal temperature variations, etc …”

Section: Introductionmentioning

confidence: 99%

Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield

Guerrini

Masella

Angeloni

et al. 2017

Euro J Lipid Sci & Tech

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In olive oil production, olive paste is fed into a decanter in order to separate the oil from solids. The decanter is usually fed by a mohno or lobe pump. In this study, we analyze the composition of olive paste and pomace at the beginning, middle, and end of decanter feeding. The results show a change in paste composition with the two types of pumps. In both cases, olive paste contains a higher percentage of water and oil at the beginning of decanter feeding than at the end. This phenomenon is probably related to the different viscosity of the three components in the system. Furthermore, as the level for the recovery of olive oil is fixed, the change in the solid/liquid ratio causes product loss. This loss is demonstrated and quantified through the measurement of pomace oil content. Practical Applications: The paper quantifies the effect of the olive paste transport from malaxers to decanter on the olive oil yield. The transport causes a change in the relative composition among oil, water, and solids. The decanter centrifuge is not able to separate efficiently paste with different compositions. This causes marked product losses. The presented data could lead to the development of a control system able to limit the losses. In this study the ratio of solids, water and oil in the olive paste at the beginning, middle, and end of decanter feeding are tested. Change in paste composition with the two types of pumps. Olive paste contains a higher percentage of water and oil at the beginning of decanter feeding than at the end. The level for the recovery of oil is fixed and the change in the ratio causes product loss that is quantified through the measurement of pomace oil content.

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A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield

Cited by 19 publications

References 22 publications

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield

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