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Title: Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties
Authors: Puertolas, Eduardo; Martinez de Maranon, Inigo
Citation: FOOD CHEMISTRY, 2015, 167, 497-502
Abstract: The impact of the use of pulsed electric field (PEF) technology on Arroniz olive oil production in terms of extraction yield and chemical and sensory quality has been studied at pilot scale in an industrial oil mill. The application of a PEF treatment (2 kV/cm; 11.25 kJ/kg) to the olive paste significantly increased the extraction yield by 13.3\%, with respect to a control. Furthermore, olive oil obtained by PEF showed total phenolic content, total phytosterols and total tocopherols significantly higher than control (11.5\%, 9.9\% and 15.0\%, respectively). The use of PEF had no negative effects on general chemical and sensory characteristics of the olive oil, maintaining the highest quality according to EU legal standards (EVOO; extra virgin olive oil). Therefore, PEF could be an appropriate technology to improve olive oil yield and produce EVOO enriched in human-health-related compounds, such as polyphenols, phytosterols and tocopherols. 2014 Elsevier Ltd. All rights reserved.
Keywords: Olive oil; PEF; Electric field; Phenols; Phytosterols; Tocopherols; Mass transfer; Extraction yield; QUALITY; VALORIZATION; PHENOLICS; FORMULATIONS; POLYPHENOLS; ULTRASOUND; TOCOPHEROL; HEALTH; PASTE
Issue Date: 2015
Type: Article
Language: English
DOI: 10.1016/j.foodchem.2014.07.029
ISSN: 0308-8146
E-ISSN: 1873-7072
Appears in Publication types:Artículos científicos

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