Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil

Angeloni, Giulia; Spadi, Agnese; Corti, Ferdinando; Guerrini, Lorenzo; Calamai, Luca; Parenti, Alessandro; Masella, Piernicola

doi:10.1007/s11947-022-02884-3

Cited by 6 publications

(6 citation statements)

References 42 publications

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“…Finally, several studies of virgin olive oil production have been carried out in real or pilot mills using a decanter centrifuge, [ 13,38–41 ] and they typically measure VOCs as in the present work. While conducting trials at industrial scale can improve the reliability of the obtained results, it creates several other problems, notably with respect to obtaining and randomizing oil samples, controlling process variables, running a large number of replicates, etc.…”

Section: Resultsmentioning

confidence: 99%

“…[30,37] In the latter scenario, olive batches may be very small, which increases the risk of obtaining a product that contains a significant percentage of oil from a cultivar other than that declared on the label. Finally, several studies of virgin olive oil production have been carried out in real or pilot mills using a decanter centrifuge, [13,[38][39][40][41] and they typically measure VOCs as in the present work. While conducting trials at industrial scale can improve the reliability of the obtained results, it creates several other problems, notably with respect to obtaining and randomizing oil samples, controlling process variables, running a large number of replicates, etc.…”

Section: Quantitative Qualitative and Experimental Implicationsmentioning

confidence: 99%

“…However, vertical centrifuges are known to dissolve oxygen into the oil, causing phenol depletion and a shorter shelf-life. [12] Two solutions have been proposed to overcome this problem: an inert gas coupled with the vertical centrifuge; [13] and in-line filtration with a decanter. [14] During extraction, discontinuous malaxers and a continuous centrifuge (i.e., the decanter) are used one after the other.…”

Section: Introductionmentioning

confidence: 99%

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Cross‐Batch Contamination in a Continuous Horizontal Decanter Centrifuge during Virgin Olive Oil Production

Guerrini

Corti

Masella

et al. 2022

Euro J Lipid Sci & Tech

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Cross-batch contamination in a decanter centrifuge during virgin olive oil production cannot be avoided using current technology. The extent of this contamination is investigated using industrial-scale tests, by measuring the volatile profile and color on three consecutive oil batches, collected at the decanter outlet at different extraction times. The extent of contamination varied, pointing out qualitative consequences, as defective molecules are found. The latter are often active at low concentrations, and the measured cross-batch contamination can lead both to the downgrading of large batches of virgin olive oils and to the adulteration of monovarietal and certified productions. An innovative method, based on the direct determination of the color (L and a* coordinates) of oil at the outlet of the decanter is able to identify the same compositional change point indicated by gas chromatography, and could be successfully used to mitigate the effects of cross-batch contamination. Practical applications: An in-line colorimetric system can be implemented at the decanter outlet to detect the point of change between different olive batches. Otherwise, the virgin olive oil exiting from the decanter at the beginning of one batch can be collected separately in order to avoid the contamination due to the previous batch.

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Section: Resultsmentioning

confidence: 99%

Section: Quantitative Qualitative and Experimental Implicationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cross‐Batch Contamination in a Continuous Horizontal Decanter Centrifuge during Virgin Olive Oil Production

Guerrini

Corti

Masella

et al. 2022

Euro J Lipid Sci & Tech

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“…[ 23 ] This aspect was also recently modeled. [ 24 ] The feasibility of applying blanketing to the vertical separator was recently confirmed by Angeloni et al., [ 25 ] while Masella et al. [ 26 ] showed that pumping the olive paste during the extraction process also affects the DO concentration in the extracted oil.…”

Section: Introductionmentioning

confidence: 99%

Postextraction monitoring of dissolved oxygen in virgin olive oil

Masella,

Angeloni,

Spadi

et al. 2023

Euro J Lipid Sci & Tech

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The issue of the presence of dissolved oxygen (DO) in virgin olive oil (VOO) is neglected in literature. Available information is limited to the extraction stage of the product life cycle, and studies focused on the subsequent stages from extraction to bottling are virtually absent. The present work aims to fill this gap through a dissolved oxygen monitoring experiment performed at industrial scale. Seven different unit‐operations of the routine working procedure of an Italian industrial company specializing in the marketing of VOO were studied: oil discharge from tanker truck; blend formation; oil transferring to filtration; oil transferring to bottling; precoat‐bodyfeed filtration; polishing filtration; bottling. The overall concentration of DO averages to 2.2 mg L–1, while the oil incoming the company was at 1.5 mg L–1. The unit‐operations can be ordered as “mixing‐for‐blend > precoat‐bodyfeed filtration > transfer‐to‐bottling > bottling,” with a decreasing oxygenation effect. Polishing filtration does not determine a significant DO variation. In the immediate term, the increase in DO does not result in oxidative deterioration of the oil, at least detectable with the peroxides value.Practical Application: The results provide important information for the management of virgin olive oil on an industrial scale in the postproduction stages up to bottling. First, it was clearly demonstrated that bulk transport operations led to oxygenation of the oil. From this point on, the oil underwent further oxygenation, the extent of which depends on the specific processing operation considered. The oxygenation effect of each operation is different, which means that different interventions with varying intensity in terms of complexity and cost could be applied on a case‐by‐case basis to preserve the oil from oxygenation.

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“…The role of oxygen during crushing on volatile, phenol and sensory properties has been stated. In particular, the increase of oxygen during the crushing has been described by [11,[28][29][30][31][32][33]; and reducing by Vezzaro et al [19] and Sánchez-Ortiz et al [12]. The present work aims to investigate the role of oxygen not only on volatile compounds and phenols, but also on quality parameters and other relevant minority compounds such as: chlorophylls and carotenoid pigments and tocopherol during crushing and malaxation at industrial scale in `Picual´ cultivar, one of the most widely distributed strains in the world.…”

Section: Introductionmentioning

confidence: 99%

Oxygen as Possible Technological Adjuvant During the Crushing and/or the Malaxation Steps for the Modulation of the Characteristics of the Virgin Olive Oil

Maza¹,

Beltrán²,

Herrera³

et al. 2023

Preprint

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In commercial terms, Virgin Olive Oil (VOO) is considered an exceptional food of excellent sensory and nutritional quality, for its taste and genuine odour and, as well as for its bioactive compounds, of a great interest for the health. This quality can be affected by oxidative degradation, chemical as well as enzymatic (activity of oxidative endogenous enzymes from polyphenol oxidase and peroxidase olive fruit type), of essential components during extraction and conservation of VOO. In the bibliography, the reduction of oxygen during the malaxation process and the storage of the oil has been studied in different ways. However, research about the reduction of oxygen in the crushing of olive fruit, malaxation of the paste and/or both at the same time in “real extraction condition” is scarce. The reduction of oxygen has been compared to control conditions (concentration of atmospheric oxygen of 21%). Batches of 200 kg of olive fruit, Picual cultivar, were used and the following treatments were applied: Control (21% O2 Mill - 21% O2 Mixer), “IM-NM”: Inerted milling -Normal malaxation (6.5% O2 Mill-21% O2 Mixer), “NM-IM”: Normal milling-Inerted malaxation (21% O2 Mill-4 % O2 Mixer) and “IM-IM”: Inerted milling-Inerted malaxation (5.5% O2 Mill-10% O2 Mixer). The parameters of commercial quality covered by Regulation: free acidity, peroxide value and absorbency in ultra-violet (k 232 and k270) did not suffer any change in relationship to the control, the oils belong to the comercial category of “Extra virgin olive oil”. The phenolic compounds are involved in the distinctive bitter and purgent taste and, their healthy properties and their oxidative stability, increased with the downsizing amounts of oxygen regarding control and the IM-NM, NM-IM and IM-IM treatments with an average of 4, 10 and 20 %, respectively. By contrast, total volatile compounds decrease between a 10-20 % in all oxygen reduction treatments. The volatile compounds arising from lipoxygenase pathway, which are responsable for the green and fruity notes of VOO, also decreased their concentration with the treatments, between 15-20%. The results show how the reduction of oxygen in the milling and malaxation stages of olive fruit can modulate the content of phenols, volatile compounds, carotenoids and chlorophyll pigments of the VOO avoiding the degradation of compound with sensorial and nutritional interest.

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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil

Cited by 6 publications

References 42 publications

Cross‐Batch Contamination in a Continuous Horizontal Decanter Centrifuge during Virgin Olive Oil Production

Cross‐Batch Contamination in a Continuous Horizontal Decanter Centrifuge during Virgin Olive Oil Production

Postextraction monitoring of dissolved oxygen in virgin olive oil

Oxygen as Possible Technological Adjuvant During the Crushing and/or the Malaxation Steps for the Modulation of the Characteristics of the Virgin Olive Oil

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