Effect of enzymatic and talc treatment on olive oil extraction process at the industrial scale

Abstract

Technological coadjuvants were applied at the beginning of the malaxation phase of the olive oil mechanical extraction process at the industrial scale. An enzymatic formulation consisting of 35% pectinase, 28% pectinmethylesterase and 7% polygalacturonase % (v/v/v) and talc was added during the kneading of olive paste to evaluate its impact on oil extractability and on olive oil quality characteristics. Quantitative and qualitative evaluation of hydrophilic phenols and volatile compounds involved in the main health and sensory properties of high-quality olive oil was carried out. The addition of a combination of enzymatic complex and talc, for the first time at industrial scale, increased the oil extractability by 5.6% (absolute value), improving the degradation of the cell wall structure of olive paste and breaking down the oil-in-water emulsions with a more efficient separation of the oil during the extraction process. The use of the enzymatic complex and talc leads to a percentage increase in the phenolic content in the range of 12%–16% without altering the legal quality parameters and volatile profile of the final product.