Advertisement

Use of Ultrasound in the Extraction Process of Virgin Olive Oil and Influence on Malaxation Time

  • Mauro PaganoEmail author
  • Roberto Tomasone
  • Carla Cedrola
  • Marco Fedrizzi
  • Gianluca Veneziani
  • Maurizio Servili
Conference paper
  • 33 Downloads
Part of the Lecture Notes in Civil Engineering book series (LNCE, volume 67)

Abstract

The use of power ultrasonic in the olive oil industry is an innovative technique applied for the treatment of olive paste. The high-intensity sound waves exert a mechanical action by means of acoustic cavitation. Different operating parameters were applied in the milling operations to test the impact of the ultrasound treatment on the physical and chemical characteristics of the oils. The extraction tests were carried out with olives harvested at three different maturity stages and with three different durations for the malaxation phase, whereas the sonication time was the same for all treatments. The ultrasound US treatment was applied to the olive paste flowing through connection pipes in continuous operation, at 20 kHz frequency and 2.8 kW power. The yield and the organoleptic quality of the virgin olive oils extracted (VOO) were evaluated according to standard procedures. Three different malaxation times were used in oil extraction. The oIoil extraction yields progressively decreased with shorter malaxation time. The US treatment increases olive oil yield up to 22.7% when milling olives at an early ripening stage. In general, the ultrasonic treatment was found to increase the efficiency and speed of extraction, also giving olive oils enriched in bioactive compounds.

Keywords

Oil extraction yield Ultrasounds Quality parameters Maturity index Malaxation time 

Notes

Acknowledgements

This study was funded and developed by the project INFOLIVA (D.M. n.12479) funded by the Italian Ministry of Agriculture (MiPAAF).

References

  1. Almeida, B., Valli, E., Bendini, A., & Toschi, T. G. (2017). Semi-industrial ultrasound assisted virgin olive oil extraction: Impact on quality. (Special Issue: Olive oil). European Journal of Lipid Science and Technology, 1600230, 119–125.Google Scholar
  2. Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540–560.CrossRefGoogle Scholar
  3. Clodoveo, M. L., Moramarco, V., Paduano, A., Sacchi, R., Di Palmo, T., Crupi, P., et al. (2017). Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis. Ultrasonics Sonochemistry, 37, 169–181.Google Scholar
  4. Di Maio, I., Esposto, S., Taticchi, A., Selvaggini, R., Veneziani, G., Urbani, S., et al. (2011). HPLC–ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. Food Chemistry, 125, 21–28.CrossRefGoogle Scholar
  5. Esposto, S., Veneziani, G., Taticchi, A., Selvaggini, R., Urbani, S., Di Maio, I., et al. (2013). Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: Impact on the structural modifications of pastes and oil quality. Journal of Agricultural and Food Chemistry, 61, 4953–4960.CrossRefGoogle Scholar
  6. Gordillo, B., Ciaccheri, L., Mignani, A. G., Gonzalez-Miret, M. L., & Heredia, F. J. (2011). Influence of turbidity grade on color and appearance of virgin olive oil. Journal of the American Oil Chemists’ Society, 88, 1317–1327.CrossRefGoogle Scholar
  7. Guillaume, C., Ravetti, L., Lala Ray, D., & Johnson, J. (2012). Technological factors affecting sterols in Australian olive oils. Journal of the American Oil Chemists’ Society, 89, 29–39.CrossRefGoogle Scholar
  8. IOC. (2013). International Olive Council. Determination of composition of triacylglycerolsand composition and content of di-acylglycerols by capillary gas chromatography, in vegetable oils. COI/T.20/Doc. No 32, November 2013.Google Scholar
  9. Iqdiam, B. M., Mostafa, H., Goodrich-Schneider, R., Baker, G. L., Welt, B., & Marshall, M. R. (2018). High power ultrasound: Impact on olive paste temperature, malaxation time, extraction efficiency, and characteristics of extra virgin olive oil. Food and Bioprocess Technology, 11(3), 634–644.CrossRefGoogle Scholar
  10. Leone, A., Romaniello, R., Tamborrino, A., Urbani, S., Amarillo, M., Grompone, M. A., et al. (2018). Application of microwaves and megasound to olivepaste in an industrial olive oil extraction plant: impact on virgin olive oil quality and composition. European Journal of Lipid Science and Technology, 120, 1700261–1700269.Google Scholar
  11. OJEC. (2015). Official Journal of the European Community Commission Delegated.Google Scholar
  12. Puertolas, E., & Martinez de Maranon, I. (2015). Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties. Food Chemistry, 167, 497–502.CrossRefGoogle Scholar
  13. REGULATION (EU) 2015/1830 of 8 July 2015 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.Google Scholar
  14. Taticchi, A., Selvaggini, R., Esposto, S., Sordini, B., Veneziani, Servili, M. (2019). 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 Chemistry, 289, 7–15.Google Scholar
  15. Veneziani, G., Esposto, S., Taticchi, A., Urbani, S., Selvaggini, R., Sordini, B., et al. (2018a). Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. LWT—Food Science and Technology, 87, 523–528.Google Scholar
  16. Veneziani, G., Esposto, S., Minnocci, A., Taticchi, A., Urbani, S., Selvaggini, R., et al. (2018b). Compositional differences between veiled and filtered virgin olive oils. LWT—Food Science and Technology, 94, 87–95.Google Scholar

Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Mauro Pagano
    • 1
    Email author
  • Roberto Tomasone
    • 1
  • Carla Cedrola
    • 1
  • Marco Fedrizzi
    • 1
  • Gianluca Veneziani
    • 2
  • Maurizio Servili
    • 2
  1. 1.Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA)Centro di ricerca Ingegneria e Trasformazioni agroalimentari (Research Centre for Engineering and Agro-Food Processing)Monterotondo (Roma)Italy
  2. 2.Dipartimento di Scienze AgrarieAlimentari e Ambientali Università degli Studi di PerugiaPerugiaItaly

Personalised recommendations