2016
DOI: 10.1002/ejlt.201600039
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Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction

Abstract: This work studies how using MNT affects cell wall polysaccharides and proteins of “Hojiblanca” paste during virgin olive oil extraction. Four doses of MNT were assessed: 0, 0.25, 0.5, and 1%. Three pectic fractions were extracted from alcohol insoluble solids (AIS): water‐soluble pectin (WSP), chelate‐soluble pectin (CSP), and non‐soluble pectin (NSP). In general, the content of the three pectic fractions decreased throughout the kneading step. This indicated a significant degradation and solubilization of pec… Show more

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Cited by 8 publications
(5 citation statements)
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References 43 publications
(56 reference statements)
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“…This decrease may be ascribed to oil adsorption to the lignocellulosic material of thyme during malaxation operation, hindering mechanical oil extraction. A similar situation was referred by other authors, which was explained by an absorption/adsorption process [42,43]. For water addition, a positive linear effect was found (p = 0.05), meaning that an increase in water concentration will improve the extraction yield.…”
Section: Optimization Of Co-processing Conditionssupporting
confidence: 84%
“…This decrease may be ascribed to oil adsorption to the lignocellulosic material of thyme during malaxation operation, hindering mechanical oil extraction. A similar situation was referred by other authors, which was explained by an absorption/adsorption process [42,43]. For water addition, a positive linear effect was found (p = 0.05), meaning that an increase in water concentration will improve the extraction yield.…”
Section: Optimization Of Co-processing Conditionssupporting
confidence: 84%
“…It was proposed that the action of talc is based on the adsorption of pectins and of pectic‐protein electrostatic complexes on its surface, which act as emulsifiers in the olive paste. This adsorption was also shown for pectins in a model system (Aguilera et al, ; Sadkaoui et al, , ). Crucial variables affecting oil extraction yield except talc dosage are particle size and calcium carbonate rate, as suggested in laboratory experiments (Moya et al, ; Sadkaoui et al, ).…”
Section: Malaxationsupporting
confidence: 61%
“…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, ).…”
Section: Malaxationmentioning
confidence: 99%
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