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Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality.
J Agric Food Chem. 2013 May 22; 61(20):4953-60.JA

Abstract

The quality of virgin olive oil (VOO) is strictly related to the concentrations of phenolic and volatile compounds, which are strongly affected by the operative conditions of the VOO mechanical extraction process. The aim of this work is to study the impact of a new technology such as flash thermal conditioning (FTC) on olive paste structural modification and on VOO quality. The evaluation of olive paste structure modification by cryo-scanning electron microscopy (cryo-SEM) showed that the application of FTC after crushing produces significant differences in terms of the breaking of the parenchyma cells and aggregation of oil droplets in comparison to the crushed pastes. The virgin olive oil flash thermal conditioning (VOO-FTC) featured a higher concentration of volatile compounds compared to that in the control, particularly of all saturated and unsaturated aldehydes and esters, whereas the phenolic concentration was higher in VOO obtained from the traditional process (VOO-C).

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Publisher Full Text (DOI)

Authors+Show Affiliations

Esposto S
Dipartimento di Scienze Economico-estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy. espostos@unipg.it
Veneziani G
No affiliation info available
Taticchi A
No affiliation info available
Selvaggini R
No affiliation info available
Urbani S
No affiliation info available
Di Maio I
No affiliation info available
Sordini B
No affiliation info available
Minnocci A
No affiliation info available
Sebastiani L
No affiliation info available
Servili M
No affiliation info available

MeSH

Food HandlingFood QualityFreeze FracturingFruitHot TemperatureMicroscopy, Electron, ScanningOleaOlive OilPhenolsPlant OilsVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23590117

Citation

Esposto, Sonia, et al. "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, vol. 61, no. 20, 2013, pp. 4953-60.
Esposto S, Veneziani G, Taticchi A, et al. Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality. J Agric Food Chem. 2013;61(20):4953-60.
Esposto, S., Veneziani, G., Taticchi, A., Selvaggini, R., Urbani, S., Di Maio, I., Sordini, B., Minnocci, A., Sebastiani, L., & Servili, M. (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(20), 4953-60. https://doi.org/10.1021/jf400037v
Esposto S, et al. Flash Thermal Conditioning of Olive Pastes During the Olive Oil Mechanical Extraction Process: Impact On the Structural Modifications of Pastes and Oil Quality. J Agric Food Chem. 2013 May 22;61(20):4953-60. PubMed PMID: 23590117.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality. AU - Esposto,Sonia, AU - Veneziani,Gianluca, AU - Taticchi,Agnese, AU - Selvaggini,Roberto, AU - Urbani,Stefania, AU - Di Maio,Ilona, AU - Sordini,Beatrice, AU - Minnocci,Antonio, AU - Sebastiani,Luca, AU - Servili,Maurizio, Y1 - 2013/05/08/ PY - 2013/4/18/entrez PY - 2013/4/18/pubmed PY - 2013/12/19/medline SP - 4953 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 20 N2 - The quality of virgin olive oil (VOO) is strictly related to the concentrations of phenolic and volatile compounds, which are strongly affected by the operative conditions of the VOO mechanical extraction process. The aim of this work is to study the impact of a new technology such as flash thermal conditioning (FTC) on olive paste structural modification and on VOO quality. The evaluation of olive paste structure modification by cryo-scanning electron microscopy (cryo-SEM) showed that the application of FTC after crushing produces significant differences in terms of the breaking of the parenchyma cells and aggregation of oil droplets in comparison to the crushed pastes. The virgin olive oil flash thermal conditioning (VOO-FTC) featured a higher concentration of volatile compounds compared to that in the control, particularly of all saturated and unsaturated aldehydes and esters, whereas the phenolic concentration was higher in VOO obtained from the traditional process (VOO-C). SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23590117/Flash_thermal_conditioning_of_olive_pastes_during_the_olive_oil_mechanical_extraction_process:_impact_on_the_structural_modifications_of_pastes_and_oil_quality_ L2 - https://doi.org/10.1021/jf400037v DB - PRIME DP - Unbound Medicine ER -