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Dikmetas D, Devecioglu D, Karbancioglu-Guler F, Kahveci D. Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste. ACS OMEGA 2024; 9:14442-14454. [PMID: 38559951 PMCID: PMC10976415 DOI: 10.1021/acsomega.4c00112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 04/04/2024]
Abstract
Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and d-limonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.
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Affiliation(s)
- Dilara
Nur Dikmetas
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Dilara Devecioglu
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Funda Karbancioglu-Guler
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Derya Kahveci
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
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2
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Bongiorno D, Di Stefano V, Indelicato S, Avellone G, Ceraulo L. Bio-phenols determination in olive oils: Recent mass spectrometry approaches. MASS SPECTROMETRY REVIEWS 2023; 42:1462-1502. [PMID: 34747510 DOI: 10.1002/mas.21744] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 06/07/2023]
Abstract
Extra virgin olive oil (EVOO) is largely used in Mediterranean diet, and it is also worldwide apprised not only for its organoleptic properties but also for its healthy effects mainly attributed to the presence of several naturally occurring phenolic and polyphenolic compounds (bio-phenols). These compounds are characterized by the presence of multiple phenolic groups in more or less complex structures. Their content is fundamental in defining the healthy qualities of EVOO and consequently the analytical methods for their characterization and quantification are of current interest. Traditionally their determination has been conducted using a colorimetric assay based on the reaction of Folin-Ciocalteu (FC) reagent with the functional hydroxy groups of phenolic compounds. Identification and quantification of the bio-phenols in olive oils requires certainly more performing analytical methods. Chromatographic separation is now commonly achieved by HPLC, coupled with spectrometric devices as UV, FID, and MS. This last approach constitutes an actual cutting-edge application for bio-phenol determination in complex matrices as olive oils, mostly on the light of the development of mass analyzers and the achievement of high resolution and accurate mass measurement in more affordable instrument configurations. After a short survey of some rugged techniques used for bio-phenols determination, in this review have been described the most recent mass spectrometry-based methods, adopted for the analysis of the bio-phenols in EVOOs. In particular, the sample handling and the results of HPLC coupled with low- and high-resolution MS and MS/MS analyzers, of ion mobility mass spectrometry and ambient mass spectrometry have been reported and discussed.
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Affiliation(s)
- David Bongiorno
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Vita Di Stefano
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Serena Indelicato
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Giuseppe Avellone
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Leopoldo Ceraulo
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
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3
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Jadhav HB, Raina I, Gogate PR, Annapure US, Casanova F. Sonication as a Promising Technology for the Extraction of Triacylglycerols from Fruit Seeds—A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02987-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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4
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Tamminen J, Holappa J, Vladimirovich Gradov D, Koiranen T. Scaling up continuous ultrasound-assisted extractor for plant extracts by using spinach leaves as a test material. ULTRASONICS SONOCHEMISTRY 2022; 90:106171. [PMID: 36166948 PMCID: PMC9515599 DOI: 10.1016/j.ultsonch.2022.106171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 06/16/2023]
Abstract
The ultrasound-assisted extraction (UAE) process of chlorophylls (a, b) and carotenoids in aqueous ethanol solutions from spinach leaves was upscaled from a batch laboratory reactor to a continuous modular flow-cell of pilot scale. The extraction in the laboratory scale was organized in a loop reactor, where pulp was circulated between a stirred vessel and the ultrasound reactor. The pilot scale extraction was made in a novel continuous tubular flow-cell reactor. The analysis of the experimental data proved that the ultrasound application provided a better extraction yield. In the laboratory scale, the application of ultrasound (24 kHz and 2500 W/L) showed the 2.6-fold higher maximum extraction yield compared to non-sonicated conventional solvent extraction. In the pilot scale, the effect was less significant (1.9-fold), due to smaller ultrasound power density (25 kHz and 1500 W/L). The scale-up of the UAE was based on equal extraction yield at both scales. The scale-up revealed that 2.5-fold higher volume-specific ultrasound power is required in the pilot scale to reach the yield obtained in the laboratory scale reactor.
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Affiliation(s)
- Jussi Tamminen
- School of Engineering Science, LUT University, Lappeenranta Campus, Yliopistonkatu 34, 53850 Lappeenranta, Finland
| | - Janne Holappa
- School of Engineering Science, LUT University, Lappeenranta Campus, Yliopistonkatu 34, 53850 Lappeenranta, Finland
| | - Dmitry Vladimirovich Gradov
- School of Engineering Science, LUT University, Lappeenranta Campus, Yliopistonkatu 34, 53850 Lappeenranta, Finland.
| | - Tuomas Koiranen
- School of Engineering Science, LUT University, Lappeenranta Campus, Yliopistonkatu 34, 53850 Lappeenranta, Finland
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5
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Olive Mill Wastewater Remediation: From Conventional Approaches to Photocatalytic Processes by Easily Recoverable Materials. Catalysts 2022. [DOI: 10.3390/catal12080923] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Olive oil production in Mediterranean countries represents a crucial market, especially for Spain, Italy, and Greece. However, although this sector plays a significant role in the European economy, it also leads to dramatic environmental consequences. Waste generated from olive oil production processes can be divided into solid waste and olive mill wastewaters (OMWW). These latter are characterized by high levels of organic compounds (i.e., polyphenols) that have been efficiently removed because of their hazardous environmental effects. Over the years, in this regard, several strategies have been primarily investigated, but all of them are characterized by advantages and weaknesses, which need to be overcome. Moreover, in recent years, each country has developed national legislation to regulate this type of waste, in line with the EU legislation. In this scenario, the present review provides an insight into the different methods used for treating olive mill wastewaters paying particular attention to the recent advances related to the development of more efficient photocatalytic approaches. In this regard, the most advanced photocatalysts should also be easily recoverable and considered valid alternatives to the currently used conventional systems. In this context, the optimization of innovative systems is today’s object of hard work by the research community due to the profound potential they can offer in real applications. This review provides an overview of OMWW treatment methods, highlighting advantages and disadvantages and discussing the still unresolved critical issues.
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6
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Clodoveo ML, Muraglia M, Crupi P, Hbaieb RH, De Santis S, Desantis A, Corbo F. The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols. Foods 2022; 11:foods11131915. [PMID: 35804731 PMCID: PMC9265897 DOI: 10.3390/foods11131915] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/19/2022] [Accepted: 06/24/2022] [Indexed: 02/06/2023] Open
Abstract
Much research has been conducted to reveal the functional properties of extra virgin olive oil polyphenols on human health once EVOO is consumed regularly as part of a balanced diet, as in the Mediterranean lifestyle. Despite the huge variety of research conducted, only one effect of EVOO polyphenols has been formally approved by EFSA as a health claim. This is probably because EFSA’s scientific opinion is entrusted to scientific expertise about food and medical sciences, which adopt very different investigative methods and experimental languages, generating a gap in the scientific communication that is essential for the enhancement of the potentially useful effects of EVOO polyphenols on health. Through the model of the Tower of Babel, we propose a challenge for science communication, capable of disrupting the barriers between different scientific areas and building bridges through transparent data analysis from the different investigative methodologies at each stage of health benefits assessment. The goal of this work is the strategic, distinctive, and cost-effective integration of interdisciplinary experiences and technologies into a highly harmonious workflow, organized to build a factual understanding that translates, because of trade, into health benefits for buyers, promoting EVOOs as having certified health benefits, not just as condiments.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari “A. Moro”, 70124 Bari, Italy; (M.L.C.); (P.C.)
| | - Marilena Muraglia
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
- Correspondence:
| | - Pasquale Crupi
- Interdisciplinary Department of Medicine, University of Bari “A. Moro”, 70124 Bari, Italy; (M.L.C.); (P.C.)
| | - Rim Hachicha Hbaieb
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, Tunis 1080, Tunisia;
| | - Stefania De Santis
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
| | - Addolorata Desantis
- Department of Soil, Plant and Food Sciences (DISPA), University of Bari “A. Moro”, 70126 Bari, Italy;
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
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7
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Deng Y, Wang W, Zhao S, Yang X, Xu W, Guo M, Xu E, Ding T, Ye X, Liu D. Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception. Foods 2021; 10:foods10112743. [PMID: 34829023 PMCID: PMC8623436 DOI: 10.3390/foods10112743] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/27/2021] [Accepted: 11/04/2021] [Indexed: 01/03/2023] Open
Abstract
The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer's perception. All the examined works reported an increase in oil yield and extractability index through the use of HPU, which was ascribed to reduced paste viscosity and cavitation-driven cell disruption. Olive oil legal quality was generally not affected; on the other hand, results regarding oil chemical composition were conflicting with some studies reporting an increase of phenols, tocopherols, and volatile compounds, while others underlined no significant effects to even slight reductions after HPU treatment. Regarding the acceptability of oils extracted through HPU processing, consumer perception is not negatively affected, as long as the marketer effectively delivers information about the positive effects of ultrasound on oil quality and sensory aspect. However, only a few consumers were willing to pay more, and hence the cost of the innovative extraction must be carefully evaluated. Since most of the studies confirm the substantial potential of HPU to reduce processing times, improve process sustainability and produce oils with desired nutritional and sensory quality, this review points out the need for industrial scale-up of such innovative technology.
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Abstract
Olive Sound is the acronym of a Horizon 2020 European Project aimed at the development of a high-flow oil extraction plant, the Sono-Heat-Exchanger, which combines ultrasound and heat exchange in order to break, through a radical innovation model in the oil mill, the historical paradigm that sees as inversely correlated the oil yield and the content of bio-phenols. These compounds are biologically active molecules that transform the product, extra virgin olive oil, from a mere condiment into a functional food. The primary objective of the project, financially supported by the European Union through the “Fast Track to Innovation” program, is the development of a product “ready for the market” (TRL 9) capable of making the involved companies more competitive while increasing the competitiveness of European extra virgin olive oil in the international context.
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10
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De Santis S, Liso M, Verna G, Curci F, Milani G, Faienza MF, Franchini C, Moschetta A, Chieppa M, Clodoveo ML, Crupi P, Corbo F. Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function. Antioxidants (Basel) 2021; 10:1016. [PMID: 34202671 PMCID: PMC8300824 DOI: 10.3390/antiox10071016] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 12/11/2022] Open
Abstract
Extra virgin olive oil (EVOO) represents one of the most important health-promoting foods whose antioxidant and anti-inflammatory activities are mainly associated to its polyphenols content. To date, studies exploring the effect of EVOO polyphenols on dendritic cells (DCs), acting as a crosstalk between the innate and the adaptive immune response, are scanty. Therefore, we studied the ability of three EVOO extracts (cv. Coratina, Cima di Mola/Coratina, and Casaliva), characterized by different polyphenols amount, to regulate DCs maturation in resting conditions or after an inflammatory stimulus. Cima di Mola/Coratina and Casaliva extracts were demonstrated to be the most effective in modulating DCs toward an anti-inflammatory profile by reduction of TNF and IL-6 secretion and CD86 expression, along with a down-modulation of Il-1β and iNOS expression. From factorial analysis results, 9 polyphenols were tentatively established to play a synergistic role in modulating DCs inflammatory ability, thus reducing the risk of chronic inflammation.
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Affiliation(s)
- Stefania De Santis
- Department of Pharmacy-Drug Science, University of Bari Aldo Moro, 70126 Bari, Italy; (F.C.); (G.M.); (C.F.); (F.C.)
| | - Marina Liso
- National Institute of Gastroenterology “S. de Bellis”, Research Hospital, 70013 Castellana Grotte, Italy; (M.L.); (M.C.)
| | - Giulio Verna
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy;
| | - Francesca Curci
- Department of Pharmacy-Drug Science, University of Bari Aldo Moro, 70126 Bari, Italy; (F.C.); (G.M.); (C.F.); (F.C.)
| | - Gualtiero Milani
- Department of Pharmacy-Drug Science, University of Bari Aldo Moro, 70126 Bari, Italy; (F.C.); (G.M.); (C.F.); (F.C.)
| | - Maria Felicia Faienza
- Pediatric Unit, Department of Biomedical Sciences and Human Oncology, University of Bari Aldo Moro, 70124 Bari, Italy;
| | - Carlo Franchini
- Department of Pharmacy-Drug Science, University of Bari Aldo Moro, 70126 Bari, Italy; (F.C.); (G.M.); (C.F.); (F.C.)
| | - Antonio Moschetta
- Department of Interdisciplinary Medicine, University of Bari Aldo Moro, 70124 Bari, Italy; (A.M.); (M.L.C.)
| | - Marcello Chieppa
- National Institute of Gastroenterology “S. de Bellis”, Research Hospital, 70013 Castellana Grotte, Italy; (M.L.); (M.C.)
| | - Maria Lisa Clodoveo
- Department of Interdisciplinary Medicine, University of Bari Aldo Moro, 70124 Bari, Italy; (A.M.); (M.L.C.)
| | - Pasquale Crupi
- Department of Interdisciplinary Medicine, University of Bari Aldo Moro, 70124 Bari, Italy; (A.M.); (M.L.C.)
| | - Filomena Corbo
- Department of Pharmacy-Drug Science, University of Bari Aldo Moro, 70126 Bari, Italy; (F.C.); (G.M.); (C.F.); (F.C.)
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11
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Determination of hydroxytyrosol and tyrosol in human urine after intake of extra virgin olive oil produced with an ultrasounds-based technology. J Pharm Biomed Anal 2021; 203:114204. [PMID: 34130008 DOI: 10.1016/j.jpba.2021.114204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 12/30/2022]
Abstract
Extra virgin olive oil (EVOO) is a known source of antioxidants, such as phenolic compounds, useful in the prevention of non-infectious diseases (atherosclerosis, diabetes, cancer, and other diseases). In the present study, EVOO obtained using an innovative ultrasounds-based technology was found richer in total polyphenols, hydroxytyrosol and tyrosol, than EVOO obtained using a conventional mechanical technology. The urinary excretion in humans of hydroxytyrosol and tyrosol, after the administration of ultrasounds and mechanical EVOOs, respectively, was assessed and compared. The analytes were determined in urine samples, collected for 24 h, of six healthy people (3 men and 3 women, age 22-70 years and body mass index <30 kg/m2) who ingested 20 g of oil for six consecutive days. A commercial refined olive oil was also used in the study to determine the baseline excretion levels of the two metabolites. High correlation coefficients (≥0.9311) were found between the amounts of the analytes ingested daily with EVOOs and those determined in the 24-h urines. The results clearly indicated that the EVOO obtained with the ultrasound process was characterized by the highest concentration of biophenols which were consequently available in greater quantities after ingestion, indicating that it represents a high-quality product containing high levels of beneficial compounds such as biophenols readily assimilable by the human body.
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12
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Colonna MA, Tarricone S, Giannico F, Selvaggi M, Carriero F, Crupi P, Corbo F, Clodoveo ML. Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and "Capocollo di Martina Franca" Dry-Cured Meat. Animals (Basel) 2021; 11:954. [PMID: 33808085 PMCID: PMC8065921 DOI: 10.3390/ani11040954] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/23/2021] [Accepted: 03/25/2021] [Indexed: 01/19/2023] Open
Abstract
The "Capocollo di Martina Franca" is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.
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Affiliation(s)
- Maria Antonietta Colonna
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | - Simona Tarricone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | - Francesco Giannico
- Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale Casamassima, Km 3, 70010 Valenzano, Italy;
| | - Maria Selvaggi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | | | - Pasquale Crupi
- Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70126 Bari, Italy; (P.C.); (M.L.C.)
| | - Filomena Corbo
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, 70126 Bari, Italy;
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70126 Bari, Italy; (P.C.); (M.L.C.)
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13
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Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes. Antioxidants (Basel) 2021; 10:antiox10030417. [PMID: 33803305 PMCID: PMC8001921 DOI: 10.3390/antiox10030417] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 12/30/2022] Open
Abstract
There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.
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14
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Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Gila A, Sánchez-Ortiz A, Jiménez A, Beltrán G. The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils. ULTRASONICS SONOCHEMISTRY 2021; 70:105320. [PMID: 32890985 PMCID: PMC7786558 DOI: 10.1016/j.ultsonch.2020.105320] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/11/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K232 and K270), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC). During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds.
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Affiliation(s)
- Abraham Gila
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain.
| | - Araceli Sánchez-Ortiz
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Antonio Jiménez
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Gabriel Beltrán
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
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16
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NMR-based metabolomic study of Apulian Coratina extra virgin olive oil extracted with a combined ultrasound and thermal conditioning process in an industrial setting. Food Chem 2020; 345:128778. [PMID: 33310250 DOI: 10.1016/j.foodchem.2020.128778] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 11/26/2020] [Accepted: 11/28/2020] [Indexed: 11/23/2022]
Abstract
The innovative combination of ultrasound (Us) with a thermal exchanger to produce high quality extra virgin olive oil (EVOO) was studied using Nuclear Magnetic Resonance (NMR) spectroscopy and multivariate analysis (MVA). Major and minor metabolomic components of Apulian Coratina EVOO obtained using the two methods were compared. Early and late olive ripening stages were also considered. An increased amount of polyphenols was found for EVOOs obtained using the Us with respect to the conventional method for both early and late ripening stages (900.8 ± 10.3 and 571.9 ± 9.9 mg/kg versus 645.1 ± 9.3 and 440.8 ± 10.4 mg/kg). NMR spectroscopy showed a significant increase (P < 0.05) in polyunsaturated fatty acids (PUFA) as well as in the tyrosol and hydroxytyrosol derivatives, such as oleocanthal, oleacein, and elenolic acid, for both ripening stages. In conclusion, NMR spectroscopy provides information about the metabolomic components of EVOOs to producers, while the Us process increases the levels of healthy bioactive components.
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Milani G, Vian M, Cavalluzzi MM, Franchini C, Corbo F, Lentini G, Chemat F. Ultrasound and deep eutectic solvents: An efficient combination to tune the mechanism of steviol glycosides extraction. ULTRASONICS SONOCHEMISTRY 2020; 69:105255. [PMID: 32682311 DOI: 10.1016/j.ultsonch.2020.105255] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/03/2020] [Accepted: 07/08/2020] [Indexed: 06/11/2023]
Abstract
Ultrasound-assisted extraction is widely recognized as an eco-friendly technique due to low solvent consumption and time extraction as well as enhanced extraction efficiency with respect to conventional methods. Nevertheless, it would be convenient to avoid the usually used organic solvents to reduce the environment pollution. In this regard, Deep Eutectic Solvents (DES) represent nowadays a green and sustainable alternative for the extraction of bioactive compounds from natural sources. In this study, an efficient extraction of stevioside and rebaudioside A from Stevia rebaudiana coupling ultrasound with DES was developed. A solvent screening was performed using the predictive approach COnductor-like Screening MOdel for Real Solvent (COSMO-RS). The effect of three independent variables, namely % of water, temperature, and sonication amplitude, were investigated by the response surface methodology (RSM). Comparing ultrasound-assisted extraction (UAE) with conventional extraction, it has been demonstrated that the amount of steviol glycosides through UAE is almost three times higher than that obtained by the conventional method. Possible physicochemical factors involved in the UAE mechanism were discussed.
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Affiliation(s)
- Gualtiero Milani
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70126 Bari, Italy.
| | - Maryline Vian
- Avignon University, INRA, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - Maria Maddalena Cavalluzzi
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Carlo Franchini
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Giovanni Lentini
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Farid Chemat
- Avignon University, INRA, UMR408, GREEN Extraction Team, 84000 Avignon, France
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18
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Taticchi A, Esposto S, Veneziani G, Minnocci A, Urbani S, Selvaggini R, Sordini B, Daidone L, Sebastiani L, Servili M. High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. Food Chem 2020; 342:128369. [PMID: 33143966 DOI: 10.1016/j.foodchem.2020.128369] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 10/05/2020] [Accepted: 10/09/2020] [Indexed: 02/08/2023]
Abstract
High vacuum technology has been incorporated into a new assisted extraction system applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to evaluate its impact on the physicochemical properties of the olive paste and oil. The vacuum system induced changes in the mechanical and structural properties of the olive cells, improving the coalescence of the oil droplets due to substantial cellular and intracellular mass transfer during the process, as shown by cryo-scanning electron microscopy (Cryo-SEM) analysis. The effects on the quality characteristics of VOOs extracted from three cultivars at different malaxation temperatures were evaluated. A significant increase in the phenolic content, from 25.2% to 48.6%, was observed. The content of volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature. The reduction of some volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also shown.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Antonio Minnocci
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luca Sebastiani
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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19
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Lammi C, Mulinacci N, Cecchi L, Bellumori M, Bollati C, Bartolomei M, Franchini C, Clodoveo ML, Corbo F, Arnoldi A. Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes. Antioxidants (Basel) 2020; 9:antiox9090798. [PMID: 32867071 PMCID: PMC7555338 DOI: 10.3390/antiox9090798] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 08/17/2020] [Accepted: 08/24/2020] [Indexed: 01/02/2023] Open
Abstract
This study was aimed at demonstrating the substantial equivalence of two extra virgin olive oil samples extracted from the same batch of Coratina olives with (OMU) or without (OMN) using ultrasound technology, by performing chemical, biochemical, and cellular investigations. The volatile organic compounds compositions and phenolic profiles were very similar, showing that, while increasing the extraction yields, the innovative process does not change these features. The antioxidant and hypocholesterolemic activities of the extra virgin olive oil (EVOO) phenol extracts were also preserved, since OMU and OMN had equivalent abilities to scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals in vitro and to protect HepG2 cells from oxidative stress induced by H2O2, reducing intracellular reactive oxygen species (ROS) and lipid peroxidation levels. In addition, by inhibiting 3-hydroxy-3-methylglutarylcoenzyme a reductase, both samples modulated the low-density lipoprotein receptor (LDLR) pathway leading to increased LDLR protein levels and activity.
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Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
- Correspondence: ; Tel.: +39-025-031-9372
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Lorenzo Cecchi
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy; (N.M.); (L.C.); (M.B.)
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
| | - Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
| | - Carlo Franchini
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (C.F.); (F.C.)
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University Aldo Moro Bari, 70125 Bari, Italy;
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (C.F.); (F.C.)
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (C.B.); (M.B.); (A.A.)
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20
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Belwal T, Chemat F, Venskutonis PR, Cravotto G, Jaiswal DK, Bhatt ID, Devkota HP, Luo Z. Recent advances in scaling-up of non-conventional extraction techniques: Learning from successes and failures. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115895] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Roselli L, Cicia G, Del Giudice T, Cavallo C, Vecchio R, Carfora V, Caso D, Sardaro R, Carlucci D, De Gennaro B. Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103940] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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22
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Roohi R, Abedi E, Hashemi SMB, Marszałek K, Lorenzo JM, Barba FJ. Ultrasound-assisted bleaching: Mathematical and 3D computational fluid dynamics simulation of ultrasound parameters on microbubble formation and cavitation structures. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Cecchi L, Bellumori M, Corbo F, Milani G, Clodoveo ML, Mulinacci N. Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation. Molecules 2019; 24:molecules24132379. [PMID: 31252634 PMCID: PMC6651205 DOI: 10.3390/molecules24132379] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 01/03/2023] Open
Abstract
The use of innovative systems, such as the heat exchanger, for production of extra virgin olive oil should allow maintenance of the same quality of those oils derived from traditional processes, and presents specific advantages. The performance of this system was evaluated by (i) determining the parameters directly measurable by the olive millers (i.e., end-user validation based on the production yields when the plant is located in different processing lines) and (ii) assessing the product quality through estimation of the content of phenolic and volatile compounds. The phenols were determined by High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) before and after acidic hydrolysis while the volatile fraction was studied by Head-Space Solid-Phase-Micro-Extraction Gas-Chromatography with Mass Detector (HS-SPME-GC-MS). The use of the sono-heat-exchanger presents several advantages: it is a flexible machine, able to interface with all devices of the world's leading manufacturers of the Extra Virgin Olive Oil (EVOO) extraction plant, and it guarantees shorter processing times and energy savings. Our results also pointed out its capability to increase the oil yields up to 5.5%, particularly when it extracts oil from unripe fruits, which in traditional processes yield oils with higher phenolic contents, but with lower oil yields. Overall, the quality of virgin olive oils was maintained, avoiding decreases of phenolic content or detrimental effects on the sensory characteristics.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70100 Bari, Italy
| | - Gualtiero Milani
- Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70100 Bari, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari, Piazza Giulio Cesare, 11-70124 Bari, Italy.
| | - Nadia Mulinacci
- Department of NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.- Ce.R.A.), University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no Firenze, Italy.
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24
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The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils. Molecules 2019; 24:molecules24112179. [PMID: 31185655 PMCID: PMC6600398 DOI: 10.3390/molecules24112179] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 06/07/2019] [Accepted: 06/09/2019] [Indexed: 11/17/2022] Open
Abstract
The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one issue is the lack of an official method for determination of all free and linked forms derived from secoiridoidic structures of hydroxytyrosol and tyrosol. In this study, different acidic hydrolytic procedures for analyzing the linked forms were tested. The best method was validated and then applied to more than 100 EVOOs. The content of oleuropein and ligstroside derivatives in EVOOs was indirectly evaluated comparing the amount of phenols before and after hydrolysis. After acidic hydrolysis, a high content of total tyrosol was found in most of the EVOOs. The use of a suitable corrective factor for the evaluation of hydroxytyrosol allows an accurate determination only using pure tyrosol as a standard. Further knowledge on the concentration of total hydroxytyrosol will assist in forecasting the resistance of oils against aging, its antioxidant potential and to better control its quality over time.
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25
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Clodoveo ML. Industrial Ultrasound Applications in The Extra-Virgin Olive Oil Extraction Process: History, Approaches, and Key Questions. Foods 2019; 8:E121. [PMID: 31013821 PMCID: PMC6518282 DOI: 10.3390/foods8040121] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/09/2019] [Accepted: 04/09/2019] [Indexed: 11/17/2022] Open
Abstract
Taking an idea from a basic concept to a commercially available product is highly rewarding, but it can be a very long, complex, and difficult journey. Recognizing and understanding the stages of the process and using the right support to help you navigate through it can mean all the difference between success and failure. The road from concept to market is marred with obstacles, and many businesses fail to pass beyond the development stage. A better understanding of the innovation process is essential from the outset if the pioneers of innovation are to overcome the dangers that they are likely to face along the way and maximize their opportunities for success. In the olive oil sector, the most recent radical innovation is the introduction of ultrasound into the industrial extraction process. Many efforts have been made in order to overcome the Valley of Death. The strategy of designing, implementing, and testing an innovative system that combines the mechanical energy of ultrasound with the possibility of modulating the thermal exchange of olive paste (heating or cooling) has enabled the following: (1) Eliminating malaxation by realizing a real continuous process; (2) raising extraction yields by recovering a further quota of extra-virgin olive oil that is usually lost in the pomace; (3) improving the content of antioxidant molecules simultaneously with yields; and (4) offering a sustainable plant solution that can guarantee the right income for producers.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine University of Bari-Piazza Giulio Cesare, 11-70124 Bari, Italy.
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26
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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27
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Taticchi A, Selvaggini R, Esposto S, Sordini B, Veneziani G, Servili M. Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. Food Chem 2019; 289:7-15. [PMID: 30955668 DOI: 10.1016/j.foodchem.2019.03.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/07/2019] [Accepted: 03/09/2019] [Indexed: 11/16/2022]
Abstract
Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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28
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Basheer EAM, Mahmood WK, Abdulbari HA. In situ ultrasound enhancement of octanoic acid directional solvent extraction for seawater desalination. CHEM ENG COMMUN 2019. [DOI: 10.1080/00986445.2018.1539709] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Esmail A. M. Basheer
- Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, Kuantan, Malaysia
- Centre of Excellence for Advanced Research in Fluid Flow (CARIFF), Universiti Malaysia Pahang, Kuantan, Malaysia
| | - Wafaa K. Mahmood
- Department of Production Engineering and Metallurgy, University of Technology-IRAQ, Baghdad, Iraq
| | - Hayder A. Abdulbari
- Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, Kuantan, Malaysia
- Centre of Excellence for Advanced Research in Fluid Flow (CARIFF), Universiti Malaysia Pahang, Kuantan, Malaysia
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29
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Iqdiam BM, Abuagela MO, Marshall SM, Yagiz Y, Goodrich-Schneider R, Baker GL, Welt BA, Marshall MR. Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Estimation of quality parameters in virgin olive oil treated with olive leaf extract: application of artificial neural networks. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0669-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Masella P, Guerrini L, Angeloni G, Zanoni B, Parenti A. Ethanol From Olive Paste During Malaxation, Exploratory Experiments. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800238] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Piernicola Masella
- Department of Agricultural; Food and Forestry Systems Management (GESAAF) − Agricultural; Forest and Biosystem Engineering Section − Università degli Studi di Firenze; Piazzale delle Cascine 15 50144 Florence Italy
| | - Lorenzo Guerrini
- Department of Agricultural; Food and Forestry Systems Management (GESAAF) − Agricultural; Forest and Biosystem Engineering Section − Università degli Studi di Firenze; Piazzale delle Cascine 15 50144 Florence Italy
| | - Giulia Angeloni
- Department of Agricultural; Food and Forestry Systems Management (GESAAF) − Agricultural; Forest and Biosystem Engineering Section − Università degli Studi di Firenze; Piazzale delle Cascine 15 50144 Florence Italy
| | - Bruno Zanoni
- Department of Agricultural; Food and Forestry Systems Management (GESAAF) − Food Science and Technology and Microbiology Section − Università degli di Studi di Firenze; Via Donizetti 6 50144 Florence Italy
| | - Alessandro Parenti
- Department of Agricultural; Food and Forestry Systems Management (GESAAF) − Agricultural; Forest and Biosystem Engineering Section − Università degli Studi di Firenze; Piazzale delle Cascine 15 50144 Florence Italy
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32
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Salazar-Ordóñez M, Schuberth F, Cabrera ER, Arriaza M, Rodríguez-Entrena M. The effects of person-related and environmental factors on consumers' decision-making in agri-food markets: The case of olive oils. Food Res Int 2018; 112:412-424. [PMID: 30131153 DOI: 10.1016/j.foodres.2018.06.031] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 06/12/2018] [Accepted: 06/14/2018] [Indexed: 02/07/2023]
Abstract
Refined olive oil (ROO) and extra virgin olive oil (EVOO) categories are different products with respect to their objective quality. Nevertheless, this quality gap is not reflected in the purchase behaviour of consumers in Spain, which is the main producer country worldwide. On the basis of economic theory, the price gap could be a part of the explanation; however, the objective price gap between EVOO and ROO has been on average around €0.40 kg-1 since the 2007/2008 crop year in Spain. Therefore, this paper contributes to a more in-depth understanding of those factors, besides price, affecting consumers' decision-making process in olive oil markets. We examine how consumers build their purchase preferences towards two products - namely EVOO and ROO-based on their evaluative judgements shaped by person-related and environmental factors. In doing so, a theoretical model is proposed and an empirical application in southern Spain is presented, using variance-based structural equation modelling (SEM) by means of partial least squares path modelling (PLS). The results show how attitude towards EVOO and ROO play a key role in explaining both EVOO and ROO consumption. In addition, taste preferences are shown to have an overriding moderator effect on the relationship between attitude towards ROO and consumption. Negative anticipated consequences regarding EVOO are core to shape consumers' attitude towards ROO and also influence attitude towards the own product. Meanwhile, healthy shopping habits affect mainly attitude towards EVOO and the perceived value of private brands influences attitude towards ROO.
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Affiliation(s)
- Melania Salazar-Ordóñez
- Universidad Loyola Andalucía, Department of Economics, C/Escritor Castilla Aguayo n° 4, 14004 Córdoba, Spain; University of Twente, Faculty of Engineering Technology, Department of Design, Production and Management, Drienerlolaan 5, 7522, NB, Enschede, the Netherlands.
| | - Florian Schuberth
- University of Twente, Faculty of Engineering Technology, Department of Design, Production and Management, Drienerlolaan 5, 7522, NB, Enschede, the Netherlands
| | - Elena R Cabrera
- Institute of Agricultural Research and Training (IFAPA), Department of Agricultural Economics and Rural Studies, Avda. Menéndez Pidal s/n, 14080 Córdoba, Spain
| | - Manuel Arriaza
- Institute of Agricultural Research and Training (IFAPA), Department of Agricultural Economics and Rural Studies, Avda. Menéndez Pidal s/n, 14080 Córdoba, Spain
| | - Macario Rodríguez-Entrena
- Universidad de Córdoba, WEARE-Water, Environmental and Agricultural Resources Economics Research Group, Department of Agricultural Economics, Campus Rabanales, Ctra. N-IV Km 396, 14014 Córdoba, Spain
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Roselli L, Cicia G, Cavallo C, Del Giudice T, Carlucci D, Clodoveo ML, De Gennaro BC. Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound. Food Res Int 2018; 108:482-490. [PMID: 29735083 DOI: 10.1016/j.foodres.2018.03.070] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 03/23/2018] [Accepted: 03/25/2018] [Indexed: 12/11/2022]
Abstract
Innovation is fundamental for all agri-food companies to increase competitiveness, however the industrial process of extra virgin olive oil (EVOO) has changed very little over the last few decades. As it is a traditional food product (TFP), the main obstacle to innovation is precisely its traditional nature. According to the literature, any innovation regarding TFPs should be considered in terms of the specific product, and market success mainly depends upon the perceptions and traits of consumers. The present study evaluated the willingness of consumers to buy an innovative EVOO obtained by ultrasound extraction (ultrasonic EVOO) through an ordered logit model. The sample was composed by 961 EVOO consumers. The average age of respondents was 39 and the majority were female (55.4%). At first, the respondents reacted almost equally to the idea of buying ultrasonic EVOO, with 49% of the sample stating they were not willing to buy the product and 51% stating that they were willing to. The major insight from our study is that consumers who are the most willing to buy the product are those who formed a positive quality perception after being introduced to the key characteristics of the new product. In addition, the willingness to buy seems to be higher for consumers who prefer EVOO with a fruity flavour and without a sweet taste, for consumers who attach great importance to the taste of food and with a higher than average educational level. This predominant role of consumers' perception in the case of innovative TFPs should, thus, be researched further.
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Affiliation(s)
- Luigi Roselli
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Gianni Cicia
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Carla Cavallo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy.
| | - Teresa Del Giudice
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Domenico Carlucci
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Bernardo C De Gennaro
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
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Şahin S, İlbay Z, Kırbaşlar Şİ. Pulsed ultrasound-assisted extraction of natural antioxidants from mandarin (Citrus deliciosaTenore) leaves: Experimental and modeling study. CHEM ENG COMMUN 2018. [DOI: 10.1080/00986445.2017.1328414] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Selin Şahin
- Department of Chemical Engineering, Istanbul University, Istanbul, Turkey
| | - Zeynep İlbay
- Department of Chemical Engineering, Uşak University, Uşak, Turkey
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Leone A, Romaniello R, Tamborrino A, Urbani S, Servili M, Amarillo M, Grompone MA, Gambaro A, Juliano P. Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700261] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Alessandro Leone
- Department of the Science of Agriculture; Food and Environment; University of Foggia; Foggia Italy
| | - Roberto Romaniello
- Department of the Science of Agriculture; Food and Environment; University of Foggia; Foggia Italy
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science; University of Bari Aldo Moro; Bari Italy
| | - Stefania Urbani
- Department of Agricultural; Food and Environmental Science; University of Perugia; Perugia Italy
| | - Maurizio Servili
- Department of Agricultural; Food and Environmental Science; University of Perugia; Perugia Italy
| | - Miguel Amarillo
- Department of Food Technology; University of Uruguay; Montevideo Uruguay
| | - Maria A. Grompone
- Department of Food Technology; University of Uruguay; Montevideo Uruguay
| | - Adriana Gambaro
- Department of Food Technology; University of Uruguay; Montevideo Uruguay
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Juliano P, Bainczyk F, Swiergon P, Supriyatna MIM, Guillaume C, Ravetti L, Canamasas P, Cravotto G, Xu XQ. Extraction of olive oil assisted by high-frequency ultrasound standing waves. ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633809 DOI: 10.1016/j.ultsonch.2017.02.038] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
High-frequency ultrasound standing waves (megasonics) have been demonstrated to enhance oil separation in the palm oil process at an industrial level. This work investigated the application of megasonics in the olive oil process on laboratory and pilot scale levels. Sound pressure level and cavitational yield distribution were characterised with hydrophones and luminol to determine associated physical and sonochemical effects inside the reactor. The effect of water addition (0%, 15%, and 30%), megasonic power levels (0%, 50%, and 100%), and malaxation time (10min, 30min, and 50min) was evaluated using response surface methodology (RSM) in a 700g batch extraction process. The RSM showed that the effect of the megasonic treatment (585kHz) in the presence of a reflector is more prominent at longer malaxation time (50min) and at higher water addition (30%) levels post-malaxation. Longer megasonic treatment of the malaxed paste (up to 15min; 220kJ/kg) increased oil extractability by up to 3.2%. When treating the malaxed paste with the same specific energy, higher oil extractability was obtained with longer treatments and low megasonic power levels in comparison to higher power levels and shorter times. Megasonic treatment of the paste before malaxation (585kHz, 10min, 146kJ/kg) and no water addition provided an increase in oil extractability of up to 3.8% with respect to the non-sonicated control. A double sonication intervention, before and after malaxation, using low (40kHz) and high (585kHz) frequency, respectively, provided up to 2.4% increase in oil extractability. A megasonic intervention post-malaxation (400 and 600kHz, 57-67min, 18-21kJ/kg) on a pilot scale using early-harvest olive fruits resulted in up to 1.7% extra oil extractability. Oil extracted under a high sonication frequency (free radical production regime) did not impact on olive oil quality parameters at reactor characterisation levels. Megasonic standing wave forces can enhance olive oil separation at various stages of the olive oil extraction process.
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Affiliation(s)
- Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
| | - Fabian Bainczyk
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; University of Mannheim, Paul-Wittsack-Strasse 10, 68163 Mannheim, Germany
| | - Piotr Swiergon
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Made Ian Maheswara Supriyatna
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; Wageningen University, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | | | | | | | - Giancarlo Cravotto
- Dip.to di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, Turin I-10125, Italy
| | - Xin-Qing Xu
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
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Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inácio RS, Saraiva JA, Barba FJ. Landmarks in the historical development of twenty first century food processing technologies. Food Res Int 2017; 97:318-339. [PMID: 28578057 DOI: 10.1016/j.foodres.2017.05.001] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 12/11/2022]
Abstract
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
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Affiliation(s)
- N N Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
| | - Rita S Inácio
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain.
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