Abstract
In this 21st century, much interest has been focused on the applications of ultrasound in food processing and technology. Applications of ultrasound generally involve processes that can enhance rates, improve quality and/or safety, reduce processing time, and play a key role in implementing sustainable “green” technology. Ultrasound is applied in order to accelerate diffusion of volatile (aromas) and nonvolatile (antioxidants, colors) compounds into the edible oils mainly olive oil. The processing time is reduced from hours or days to few minutes when comparing traditional maceration and ultrasound-assisted aromatization. This chapter presents an overview of ultrasound-assisted aromatization and enrichment of vegetable oils with various bioactive compounds from natural resources, as well as the relationship between dissolving power of nonpolar and polar bioactive components with the function of fatty acids and/or lipid classes in vegetable oils, and other minor components.
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