Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

“…[10] VOO phenolic composition considerably depends on the olive cultivar and ripening degree. [17][18][19] In this study, we aimed to evaluate the contents of minor compounds, such as FA, phenolic, and volatile compounds, during the maturation of olives and to predict the optimum stage for harvest. [12] The Arbequina olive cultivar can easily adapt to high-density cultivation systems and new environmental conditions; besides, its soft taste is highly appreciated.…”

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

“…Also, chemical and enzymatic reactions take place such as oxidation and hydrolysis and all the above affect the olive oil chemical, nutritional, and sensory characteristics as well as the oil extraction yield (Angerosa et al, ; Clodoveo, ; Clodoveo et al, ; Inarejos‐García et al, ; Ranalli et al, ; Servili et al, ; Stefanoudaki et al, ). The evolution of the above phenomena during malaxation depends strongly on the process conditions applied during malaxation and have been extensively examined in the past (Aguilera et al, ; Angerosa et al, ; Cevik et al, ; Clodoveo, ; Di Giovacchino et al, ; Espinola et al, ; Inarejos‐García et al, ; Migliorini et al, , ; Moya et al, ; Ranalli et al, ; Tamborrino et al, ). According to the literature, the malaxation variables that have a major impact on the extraction yield and the quality of the final oil are the duration (time) and temperature of the process, the composition of the atmosphere in the malaxer (Abenoza et al, ; Aguilera et al, , ; Aiello et al, ; Amirante et al, ; Angerosa et al, ; Carrapiso et al, ; Catania et al, ; Di Giovacchino et al, ; Gomez‐Rico et al, ; Jolayemi et al, ; Kalua et al, ; Leone et al, , ; Lercker et al, ; Lukić et al, ; Malheiro et al, ; Masella et al, ; Migliorini et al, ; Parenti et al, ; Raffo et al, ; Sánchez‐Ortiz et al, ; Servili et al, , ; Stefanoudaki et al, ; Taticchi et al, ; Vezzaro et al, ), the extent of cell damage and the degree of emulsification produced in the crushing stage (Preziuso et al, ), and the properties of the paste (e.g.…”

“…According to the literature, the malaxation variables that have a major impact on the extraction yield and the quality of the final oil are the duration (time) and temperature of the process, the composition of the atmosphere in the malaxer (Abenoza et al, ; Aguilera et al, , ; Aiello et al, ; Amirante et al, ; Angerosa et al, ; Carrapiso et al, ; Catania et al, ; Di Giovacchino et al, ; Gomez‐Rico et al, ; Jolayemi et al, ; Kalua et al, ; Leone et al, , ; Lercker et al, ; Lukić et al, ; Malheiro et al, ; Masella et al, ; Migliorini et al, ; Parenti et al, ; Raffo et al, ; Sánchez‐Ortiz et al, ; Servili et al, , ; Stefanoudaki et al, ; Taticchi et al, ; Vezzaro et al, ), the extent of cell damage and the degree of emulsification produced in the crushing stage (Preziuso et al, ), and the properties of the paste (e.g. rheological properties), as well as the addition of lukewarm water (Carrapiso et al, ) and coadjuvants (Aguilera et al, ; Caponio et al, ; Carrapiso et al, ; Clodoveo, ; Cruz et al, ; Espinola et al, ; Moya et al, ; Sadkaoui et al, , b; Squeo et al, ; Tamborrino et al, ). Furthermore, modifications of the classical malaxers and pretreatment processes showed an effect on the olive oil properties and extraction yield (Abenoza et al, ; Almeida et al, ; Bejaoui et al, , b, ; Clodoveo, ; Clodoveo et al, , ; Clodoveo and Hachicha Hbaieb, ; Juliano et al, ; Leone et al, , ; Puértolas and Martínez De Marañón, ).…”

“…The addition of coadjuvants during malaxation is recommended to help break down oil/water emulsions and consequently make oil extraction easier and more efficient (Aguilera et al, ; Ben Brahim et al, ; Ben‐David et al, ; Canamasas and Ravetti, ; Caponio et al, , ; Carrapiso et al, ; Cruz et al, ; De Faveri et al, ; Espinola et al, , ; Majetić Germek et al, ; Moya et al, ; Pérez et al, ; Sadkaoui et al, , , b; Squeo et al, ; Tamborrino et al, ). The most common coadjuvants examined in the literature are talc, calcium carbonate, salt, and enzymes.…”

“… Studies in pilot/industrial scale : Aguilera et al (, ); Caponio et al (); Caponio et al (); García et al (); Moya et al (); Ranalli and De Mattia (); Ranalli et al (, , b, , b, c, ); Sadkaoui et al (, ); Sharma et al (); Squeo et al (); Tamborrino et al ().…”