Abstract
The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer’s perception. All the examined works reported an increase in oil yield and extractability index through the use of HPU, which was ascribed to reduced paste viscosity and cavitation-driven cell disruption. Olive oil legal quality was generally not affected; on the other hand, results regarding oil chemical composition were conflicting with some studies reporting an increase of phenols, tocopherols, and volatile compounds, while others underlined no significant effects to even slight reductions after HPU treatment. Regarding the acceptability of oils extracted through HPU processing, consumer perception is not negatively affected, as long as the marketer effectively delivers information about the positive effects of ultrasound on oil quality and sensory aspect. However, only a few consumers were willing to pay more, and hence the cost of the innovative extraction must be carefully evaluated. Since most of the studies confirm the substantial potential of HPU to reduce processing times, improve process sustainability and produce oils with desired nutritional and sensory quality, this review points out the need for industrial scale-up of such innovative technology.
Highlights
Mediterranean Diet (MD) as a concept and lifestyle emphasizes a specific dietary pattern that is typical of the Mediterranean basin, and of the countries where the growth of olive trees is widespread, such as Greece, Crete, and Southern Italy [1]
Another main factor that could account for the improvement of phenolic content through olive paste high-power ultrasound (HPU) treatment is the inactivation of poly-phenoloxidase (PPO), which is responsible for the oxidative losses of phenolic compounds during malaxation [55]
The reviewed literature confirms that HPU treatment could be successfully implemented in extra-virgin olive oil (EVOO) processing to enhance, shorten or substitute malaxation step, or eliminate olive paste pre-heating
Summary
Marco Nardella, Roberto Moscetti , Swathi Sirisha Nallan Chakravartula , Giacomo Bedini and Riccardo Massantini * Citation: Nardella, M.; Moscetti, R.; Nallan Chakravartula, S.S.; Bedini, G.; Massantini, R. A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception. Foods 2021, 10, 2743. https://doi.org/10.3390/ foods10112743
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