Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the contro...

Full description

Bibliographic Details
Main Authors:	Antonia Tamborrino, Stefania Urbani, Maurizio Servili, Roberto Romaniello, Claudio Perone, Alessandro Leone
Format:	Article
Language:	English
Published:	MDPI AG 2019-12-01
Series:	Applied Sciences
Subjects:	pulsed electric field industrial plant oil yield quality phenols volatile compounds
Online Access:	https://www.mdpi.com/2076-3417/10/1/114

Similar Items

Innovation in olive oil processing plants to produce an excellent olive oil and to reduce environmental impact
by: Paolo Amirante, et al.
Published: (2009-04-01)

Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality
by: Gianluca Veneziani, et al.
Published: (2019-09-01)

Impact of Novel Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes
by: Maria Pérez, et al.
Published: (2021-03-01)

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars
by: Gianluca Veneziani, et al.
Published: (2021-07-01)

Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine
by: Antonia Tamborrino, et al.
Published: (2021-05-01)

CFD Analysis of a Tubular Heat Exchanger for the Conditioning of Olive Paste
by: Claudio Perone, et al.
Published: (2021-02-01)

Combined Continuous Machine to Condition Olive Paste: Rheological Characterization of Olive Paste
by: Antonia Tamborrino, et al.
Published: (2021-07-01)

Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (<i>Olea europaea</i> var. <i>sylvestris</i>)
by: Francisco Espínola, et al.
Published: (2021-02-01)

Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
by: Lorenzo Cecchi, et al.
Published: (2019-06-01)

CFD Analysis of a Tube-in-tube Heat Exchanger to Pre-heat Olive Pastes
by: Claudio Perone, et al.
Published: (2021-07-01)

Flavor Chemistry of Virgin Olive Oil: An Overview
by: Alessandro Genovese, et al.
Published: (2021-02-01)

Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco
by: Mansouri Farid, et al.
Published: (2017-09-01)

Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania
by: Claudio Di Vaio, et al.
Published: (2021-05-01)

Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils
by: A. M. Vidal, et al.
Published: (2018-06-01)

Use of Ultrasound and Pef Technologies Applied to the Olive Oil Extraction Process
by: Roberto Romaniello, et al.
Published: (2019-06-01)

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
by: Cristina Campestre, et al.
Published: (2017-10-01)

Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours
by: Alessandro Genovese, et al.
Published: (2020-04-01)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
by: Maurizio Servili, et al.
Published: (2013-12-01)

Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality
by: Alessio Da Ros, et al.
Published: (2019-08-01)

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes
by: Mylene Ross Arcena, et al.
Published: (2020-04-01)

Improvement of the Physicochemical Attributes and Antioxidants Profiles from Pulse Seeds through Germination
by: Xu, Minwei
Published: (2019)

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field
by: Simona Ioana Vicaş, et al.
Published: (2017-10-01)

Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations
by: Marine Penland, et al.
Published: (2020-10-01)

Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils
by: K. Brkić Bubola, et al.
Published: (2014-09-01)

Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process
by: Antonia Tamborrino, et al.
Published: (2020-06-01)

Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis
by: Igor Lukić, et al.
Published: (2019-11-01)

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach
by: Vito Michele Paradiso, et al.
Published: (2020-10-01)

Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products
by: Gloria López-Gámez, et al.
Published: (2021-06-01)

Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Mašnjača and Krvavica in Comparison with Italian Variety Leccino
by: Mladenka Šarolić, et al.
Published: (2014-01-01)

The phenolic compounds: a commercial argument in the economic war to come on the quality of olive oil?
by: Servili Maurizio
Published: (2014-09-01)

Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing
by: D. Iconomou, et al.
Published: (2010-09-01)

Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds
by: Albert Ribas-Agustí, et al.
Published: (2019-08-01)

Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)
by: Leeanny Caipo, et al.
Published: (2021-09-01)

Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella)
by: Kristine Ann Gualberto Sotelo, et al.
Published: (2015-03-01)

Evaluation of Pulsed Light to Inactivate <i>Brettanomyces bruxellensis</i> in White Wine and Assessment of Its Effects on Color and Aromatic Profile
by: Antonio J. Pérez-López, et al.
Published: (2020-12-01)

Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation
by: Giorgia Perpetuini, et al.
Published: (2018-06-01)

Corrigendum: Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation
by: Giorgia Perpetuini, et al.
Published: (2020-01-01)

Tree Planting Density and Canopy Position Affect ‘Cerasuola’ and ‘Koroneiki’ Olive Oil Quality
by: Filipa Grilo, et al.
Published: (2021-01-01)

Impact of Pulsed Electric Fields on the Volatile Compounds Produced in Whole Onions (<i>Allium cepa</i> and <i>Allium fistulosum</i>)
by: Rajkumar Nandakumar, et al.
Published: (2018-11-01)

Biogenesis of «fusty» defect in virgin olive oils
by: F. Angerosa, et al.
Published: (1996-06-01)