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Combined Ultrasound and Pulsed Electric Fields in Continuous-Flow Industrial Olive-Oil Production

Articolo
Data di Pubblicazione:
2022
Abstract:
The aim of the present study is to develop a new industrial process for the continuous-flow extraction of virgin olive oil (VOO) using the non-thermal ultrasound (US) and pulsed electric field (PEF) treatments. These technologies have been tested both separately and in combination, with the aim of making the malaxation step unnecessary. The ultrasound-assisted extraction (UAE) and PEF treatments are both effective technologies for VOO production and have been well documented in the literature. The present study combines a new continuous-flow set-up, with four US units and PEF treatment. The industrial-plant prototype is able to improve VOO yields, thanks to powerful non-thermal physical effects (acoustic cavitation and electroporation), from 16.3% up to 18.1%. Moreover, these technologies increased the content of nutritionally relevant minor components, which, in turn, improves VOO quality and its commercial value (overall tocopherols and tocotrienols improved from 271 mg/kg under the conventional process to 314 mg/kg under the US process). The combined UAE and US-PEF process also increased the extraction yield, while overcoming the need for kneading in the malaxation step and saving process water (up to 1512 L per working day). Continuous-flow US and PEF technologies may be a significant innovation for the VOO industry, with benefits both for oil millers and consumers. The VOO obtained via non-thermal continuous-flow production can satisfy the current trend towards healthier nutrient-enriched products.
Tipologia CRIS:
03A-Articolo su Rivista
Keywords:
flow ultrasound; pulsed electric field; virgin oil production; polyphenols; tocopherols; coratina; industrial scale
Elenco autori:
Grillo, Giorgio; Boffa, Luisa; Calcio Gaudino, Emanuela; Binello, Arianna; Rego, Duarte; Pereira, Marcos; Martínez, Melchor; Cravotto, Giancarlo
Autori di Ateneo:
BINELLO Arianna
BOFFA Luisa
CALCIO GAUDINO Emanuela
CRAVOTTO Giancarlo
Link alla scheda completa:
https://iris.unito.it/handle/2318/1878606
Link al Full Text:
https://iris.unito.it/retrieve/handle/2318/1878606/1220853/foods-11-03419-v2.pdf
Pubblicato in:
FOODS
Journal
Progetto:
CRAVOTTO G. - EIT FOOD 20157 - New technologies implementation in RIS regions' olive oil mills for healthier olive oil extraction
  • Dati Generali
  • Aree Di Ricerca

Dati Generali

URL

https://www.mdpi.com/2304-8158/11/21/3419

Aree Di Ricerca

Settori (6)


PE5_17 - Organic chemistry - (2022)

PE8_10 - Manufacturing engineering and industrial design - (2022)

PE8_9 - Production technology, process engineering - (2022)

PIANETA TERRA, AMBIENTE, CLIMA, ENERGIA e SOSTENIBILITA' - Chimica e Ambiente

SCIENZE MATEMATICHE, CHIMICHE, FISICHE - Chimica Organica e Industriale

SCIENZE MATEMATICHE, CHIMICHE, FISICHE - Materiali Avanzati
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