A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception

Abstract

The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer’s perception. All the examined works reported an increase in oil yield and extractability index through the use of HPU, which was ascribed to reduced paste viscosity and cavitation-driven cell disruption. Olive oil legal quality was generally not affected; on the other hand, results regarding oil chemical composition were conflicting with some studies reporting an increase of phenols, tocopherols, and volatile compounds, while others underlined no significant effects to even slight reductions after HPU treatment. Regarding the acceptability of oils extracted through HPU processing, consumer perception is not negatively affected, as long as the marketer effectively delivers information about the positive effects of ultrasound on oil quality and sensory aspect. However, only a few consumers were willing to pay more, and hence the cost of the innovative extraction must be carefully evaluated. Since most of the studies confirm the substantial potential of HPU to reduce processing times, improve process sustainability and produce oils with desired nutritional and sensory quality, this review points out the need for industrial scale-up of such innovative technology.

Olive Oil: Extraction Technology, Chemical Composition, and Enrichment Using Natural Additives

“…Although, Nardella et al reported that most of the volatile compounds typical of olive oils are generated during malaxation due to the activation of particular pathways, in which the lipoxygenase (LOX) enzyme plays an essential role in producing a large quantity of C6 aldehydes, esters, and alcohols. These constitute almost all of the positive sensory marks in olive oils [40]. Such changes are initiated when olive tissues are affected, thereby enhancing the liberation of endogenous enzymes like hydroperoxide lyase and lipoxygenase [40].…”

“…These constitute almost all of the positive sensory marks in olive oils [40]. Such changes are initiated when olive tissues are affected, thereby enhancing the liberation of endogenous enzymes like hydroperoxide lyase and lipoxygenase [40].…”

Effect of Response Surface Methodology-Optimized Ultrasound-Assisted Pretreatment Extraction on the Composition of Essential Oil Released From Tribute citrus Peels

“…Therefore, the urgent development of new techniques for imminent extraction is of utmost importance ( 16 , 17 ). The ultrasound-assisted pretreatment extraction (UAPE) as a pretreatment to HD of ground plant material that is proposed as a substitutable, green, environmentally-friendly, and efficient technique for the separation of plant EO without the addition of any organic solvents ( 18 , 19 ). The promotion of plant EO separation using UAPE is mainly attributed to the generation and explosion of bubbles resulting from water vibration ( 20 ).…”

Influence of Malaxation Conditions on Phenolic Composition of Virgin Olive Oils: A Brief Review

“…Furthermore, several novel and emerging technologies have been developed and applied to satisfy the growing consumer demand for VOO with higher quality and healthrelated composition, such as microwaves [27,28], pulsed electric fields (PEF) [29][30][31][32][33][34][35], and ultrasound treatments [27,[36][37][38][39][40][41][42][43][44][45][46][47]. Moreover, these technologies have been studied for their capability to enhance VOO chemical-sensory quality, as well as its health-related composition.…”