Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Guerrini, Lorenzo; Zanoni, Bruno; Breschi, Carlotta; Angeloni, Giulia; Masella, Piernicola; Calamai, Luca; Parenti, Alessandro

doi:10.3390/molecules25020420

Cited by 25 publications

(38 citation statements)

References 43 publications

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“…The turbidity fell from 2642 ± 174 NTU to 18 ± 4 NTU, and the water activity (aw) decreased from 0.70 ± 0.03 to 0.42 ± 0.04. These results are also consistent with the literature [11,22,26] regarding aw values and the turbidity grade of filtered oil.…”

Section: Turbidity Characterisation Microbial Contamination and Legsupporting

confidence: 93%

“…The latter is a combination of microdroplets of vegetation water and insoluble fruit solids, which are responsible for a wide spectrum of "turbidities" [20][21][22]. Veiled olive oils are rich in microflora, notably yeasts of candida species [11,16,[22][23][24][25]. The presence of these solid particles, which are rich in sugars, proteins, and water droplets, is associated with high water activity (greater than 0.6) [24].…”

Section: Introductionmentioning

confidence: 99%

“…Filtration, when applied, is typically used to obtain a limpid olive oil, as it is an efficient way to completely remove water in emulsion and solids in suspension [11,13,[26][27][28]. There are currently two filtration scheduling approaches.…”

Section: Introductionmentioning

confidence: 99%

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Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil

Guerrini¹,

Breschi²,

Zanoni³

et al. 2020

Foods

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Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing microbial and enzymatic changes. However, during the harvest, the workload of olive mills is at its peak. This results in two approaches to filtration: (i) delays it until after harvesting, increasing the risk of degraded oil quality, and (ii) filters it immediately, increasing the workload. The aim of our experiment is to assess the risk of delaying filtration and establish a safe delay time. Changes in the sensory profile and volatile compound contents were evaluated during 30 days in filtered and unfiltered samples. Significant differences were related to filtration: both turbidity grade and microbial contamination; no differences for the legal parameters were found. Two, contrasting, results were obtained with respect to oil quality: (i) the fusty defect, appearing in less than five days in unfiltered oils, leading to the downgrade of the oil’s commercial category, and (ii) filtration removing some lipoxygenase volatile compounds. Consequently, a fruity attribute was more pronounced in unfiltered samples until day five of storage; it seems that, from this point, the fusty defect masked a fruity attribute. Hence, filtering within a few days strongly reduced the risk of degraded oil quality compared to a delayed filtration.

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Section: Turbidity Characterisation Microbial Contamination and Legsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil

Guerrini¹,

Breschi²,

Zanoni³

et al. 2020

Foods

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“…Ciafardini and Zullo [9] reported that low water content, which was observed in the EVOO derived from Leccino variety, prevents the deterioration of EVOO quality. Other studies have reported that high water content can adversely affect the shelf life of the product [12].…”

Section: Physicochemical Analysis Of the Monovarietal Evoos Used For mentioning

confidence: 96%

“…However, the sensory attributes of EVOO containing specific C. diddensiae yeast strains do not deteriorate even after four months of storage [10]. Yeast population density, strain, and enzymatic activity are reported to determine EVOO chemical composition [11,12]. However, the chemical composition of EVOO can influence the survival of some yeast species during storage [13].…”

Section: Introductionmentioning

confidence: 99%

Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality during Storage

Zullo

Ciafardini

2020

Microorganisms

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Extra virgin olive oil (EVOO) contains a biotic fraction, which is characterized by various microorganisms, including yeasts. The colonization of microorganisms in the freshly produced EVOO is determined by the physicochemical characteristics of the product. The production of blended EVOO with balanced taste, which is obtained by blending several monovarietal EVOOs, modifies the original microbiota of each oil due to the differential physico-chemical characteristics of the blended oil. This study aimed to evaluate the effect of microbial composition on the stability of the quality indices of the monovarietal and blended EVOOs derived from Leccino, Peranzana, Coratina, and Ravece olive varieties after six months of storage. The yeasts survived only in the monovarietal EVOOs during six months of storage. Barnettozyma californica, Candida adriatica, Candida diddensiae, and Yamadazyma terventina were the predominant yeast species, whose abundance varied in the four monovarietal EVOOs. However, the number of yeasts markedly decreased during the first three months of storage in all blended EVOOs. Thus, all blended EVOOs were more stable than the monovarietal EVOOs as the abundance and activity of microorganisms were limited during storage.

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Demonstration of the Effectiveness of a Pilot, Variable Speed Crusher Featuring an In‐Line Oxygen Dosing System

Angeloni

Guerrini

Corti

et al. 2022

Euro J Lipid Sci & Tech

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At the industrial scale, improvements to extra virgin olive oil (EVOO) processing are an important opportunity to increase both added‐value, and the product's organoleptic and chemical parameters. Concerning all the operations used during EVOO extraction, crushing and malaxation have an effect on the extraction efficiency and minor components composition extremely significant. In this context, a pilot industrial‐scale crusher is designed and developed that can control the amount of oxygen that is dosed directly into the produced olive paste. In this study, the effectiveness of this new technique, combined with different crushing speeds on EVOO quality, is evaluated. It is demonstrated that supplying oxygen to the paste enriches the volatile fraction, the mean increase is about 30% for the compounds associated to positive sensory notes, while the concentrations of the compounds associated to sensory defects are stationary on 5.2 mg kg−1. Practical Applications: This result is confirmed by a sensory analysis, notably an increase in fruity intensity. It is also shown that crushing speed affects the extraction of compounds such as biophenols, and increases the bitter taste. Increased bitterness is detected for samples crushed at 3500 rpm compared to those crushed at lower speed (mean 5.7±0.3 compared to 4.5±0.4).

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Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Cited by 25 publications

References 43 publications

Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil

Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil

Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality during Storage

Demonstration of the Effectiveness of a Pilot, Variable Speed Crusher Featuring an In‐Line Oxygen Dosing System

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