Emerging Extraction Technologies in Olive Oil Production

Abstract

In the field of olive oil extraction, current scientific research has focused on improving quality, paying particular attention to optimizing the efficiency of extraction and reducing the duration of the process. Recently, studies have been conducted to improve the traditional malaxation process and obtain positive effects on both oil production and consumption. With these aims, emerging technologies including microwave (MW), pulsed electric field (PEF), and ultrasound (US) have been applied to conventional virgin olive oil extraction process. In this chapter, most recent studies that focused on adaptation of emerging technologies to traditional extraction to increase the yield of olive oil or some minor compounds and bioactive components present in olive oil including tocopherols, chlorophyll, carotenoids, and phenolic compounds have been compiled.

Novel positioning of Olea europaea L. (Olive) from farm to pharma indexed in pharmacopeia

“…Techniques of Olea eurpaea L. [13][14][15] 5.1. Extraction techniques 13 1. Traditional Extraction Methods : The traditional method for extra virgin olive oil (EVOO) mechanical cold-press extraction involve three main processes: crushing, malaxation, and centrifugation.…”

“…to be crucial to a Mediterranean diet, a great deal of research has been done on it to determine its origin and find evidence of adulteration and fraud. Numerous analytical methods, including as mid-infrared resonance (MIR), near-infrared resonance (NIR), and 1 H and 13 C nuclear magnetic resonance imaging (NMR) imaging, have been employed to evaluate the quality and look into oil adulteration. Other spectroscopic methods, like ultraviolet spectrometry, Fourier transform infrared (FTIR) spectroscopy, [48][49][50] fluorescence spectroscopy, Raman spectroscopy, and fluorescence spectroscopy, have a lot of potential for characterizing various olive oil samples from the perspective of organic substances and, consequently, detecting their adulteration.…”

Aroma Compounds of Carrier Oils

“…Olive trees are indigenous to Italy, Greece, Palestine, Syria, and many other surrounding countries [159]. The processing and extraction of olive oil has been traditionally carried out via mechanical methods which included crushing, malaxation, and centrifugation [160]. A reason that mechanical methods are still commonly used even in modern times is the lack of need for further refinement, as olive oil is safe for consumption directly after mechanical extraction [161].…”

“…A reason that mechanical methods are still commonly used even in modern times is the lack of need for further refinement, as olive oil is safe for consumption directly after mechanical extraction [161]. Olive oil extractions on an industrial scale have, in recent years, been adopting microwave, pulsed electric field, and ultrasound assisted olive oil extraction to increase the yield and quality of the extracted oil [160]. The sterol content of extra virgin olive oil was 319 mg/100 g [37].…”

A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods

“…It is reported that 40% of the world's production of olives (21 thousand tons in 2018) is destined for olive oil manufacturing. The edible oils are typically produced through a malaxation process, with a net yield reaching around 36% (Yüksel Aydar, 2019). Most of the wastes generated in such an approach are olive wood, leaves, cakes, almonds, pasta, and wastewater from the olive mill (Roselló‐Soto et al., 2015).…”