Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

Pérez, Maria; López‐Yerena, Anallely; Lozano‐Castellón, Julián; Olmo‐Cunillera, Alexandra; Lamuela-Raventós, Rosa M.; Belloso, Olga Martín; Vallverdú‐Queralt, Anna

doi:10.3390/antiox10030417

Cited by 35 publications

(28 citation statements)

References 88 publications

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“…Research into the application of olive by-products and/or their bioactive compounds is growing [22], aimed to improve the nutritional profile of food products, to improve food properties, to obtain innovative natural additives for cosmetics, etc.…”

Section: Applications Of Polyphenols From Olive Oil Industrial Wastesmentioning

confidence: 99%

Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases

Tapia-Quirós

Montenegro-Landívar

Reig

et al. 2022

Foods

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The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.

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Section: Applications Of Polyphenols From Olive Oil Industrial Wastesmentioning

confidence: 99%

Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases

Tapia-Quirós

Montenegro-Landívar

Reig

et al. 2022

Foods

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“…During the technological tests on the optimization of the oil mechanical extraction process, the use of low temperature showed a constant impact on the VOO phenolic content, whereas the evolution of volatile compounds seemed to be more complex with different responses in function for the different olives processed. As reported by other studies on VOO technology, the quantitative and qualitative volatile fraction is first influenced by the genetic origin of the fruits, which are characterized by different behaviors when different technological parameters are modified [ 4 , 8 , 20 , 24 , 25 , 26 , 27 , 33 , 34 , 35 , 36 , 37 , 38 ].…”

Section: Resultsmentioning

confidence: 97%

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Veneziani

Nucciarelli

Taticchi

et al. 2021

Foods

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The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.

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“…Acidity rates differences in the analyzed samples might be explained by the differences in fruit maturity. A high level of free acidity can be due to the advanced state of fruit ripeness or an improper storage of the olives before extraction by the action of lipases on the triglycerides of the olive oil which causes the increase of its free fatty acids content (Pérez et al, 2021). Furthermore, it is important to know that the storage of the olive oil intended for consumption constitutes an important factor for its quality.…”

Section: Olive Oil Parameters Qualitymentioning

confidence: 99%

“…Its consuming benefits have been known from the very earlier times and have traditionally been attributed to its high content of oleic acid (Marcelino et al, 2019). It is generally composed mainly of triglycerides and other minor various substances including phenolics which constitute its unsaponifiable fraction and give it its color, flavor and stability (Pérez et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Assessment of chemical quality properties and phenolic content of different samples of Algerian olive oil

Mahdi

Azzi

Abdellaoui

et al. 2022

GABJ

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The consumer necessity for a good quality of olive oil in terms of its lipid and phenolic profiles is demanded to preserve a good health and to combat illnesses. The conformity of olive oil with the International Olive Council standards requires the determination of certain chemical parameters including free acidity, saponification and peroxide indices. Our study was based on a comparative evaluation of chemical quality indices and extraction of phenolic compounds from different samples of olive oil of different durations of storage, from different regions of Algeria and with different preparations. The most recent olive oil sample presented the least acidity (1.88%) and saponification index (185.32 mg of KOH/g of oil). However, the sample conserved for five years revealed the highest quantities of total phenolics (0.56 ± 0.02 mg GAE/g oil) and flavonoids (0.174 ± 0.019 mg CE/g oil). Different results were collected comparing samples of olive oil from different regions from Algeria. Acidity percentages were ranged from 0.7 to 3.1%, peroxide index from 8 to 53meqO2/Kg of oil and saponification number from 166.61 to 201.11 mg KOH/g of oil. Yields of phenolic extraction results revealed percentages from 0.11 to 0.24%. The traditionally prepared olive oil presented the best quality with an acidity of 1.01% and a saponification number of 187.10 ± 13.68 mg KOH/g oil. Whereas, the industrially prepared one exhibited the lower number of peroxide with 8.30 ± 2.88 meqO2/ kg oil. The quality of olive oil was influenced by time, geographical region and mode of extraction. Conserved olive oils may be destined for the manufacture of soaps or the extraction of phenolic compounds

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Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

Cited by 35 publications

References 88 publications

Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases

Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Assessment of chemical quality properties and phenolic content of different samples of Algerian olive oil

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