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Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils.
Food Res Int. 2019 02; 116:30-36.FR

Abstract

Filtration of extra virgin olive oil is a process that may improve preservation of the quality during storage. In the current study, different aliquots of extra virgin olive oils were subjected to filtration with a traditional filter press or an innovative patented alternative process of clarification by insufflating inert gas such as nitrogen and argon; all treated samples and, as control unfiltered ones, were stored for one year to evaluate the effects of these technologies on the quality of oil during shelf-life. Basic quality indexes, diglycerides, phenolics and volatiles, as well as the sensory characteristics of samples, were determined at 4 month intervals during storage. According to the volatile compounds, phenolics and sensory analysis, the novel technique had a beneficial effect on the storage of extra virgin olive oils; accordingly, this process could be exploited by the olive oil industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Valli E
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, piazza Goidanich 60, 47521 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy.
Ayyad Z
Department of Food Engineering, Faculty of Engineering, Al-Quds University, Abu Dies, P.O. Box 51000, East Jerusalem, Palestine.
Garcia-Salas P
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy.
Cevoli C
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, piazza Goidanich 60, 47521 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy.
Afaneh IA
Department of Food Engineering, Faculty of Engineering, Al-Quds University, Abu Dies, P.O. Box 51000, East Jerusalem, Palestine.
Bendini A
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, piazza Goidanich 60, 47521 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy. Electronic address: alessandra.bendini@unibo.it.
Gallina Toschi T
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, piazza Goidanich 60, 47521 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy.

MeSH

FiltrationFood HandlingFood QualityFood StorageHumansIridoidsOlive OilPhenolsTasteVolatile Organic CompoundsWater

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30716949

Citation

Valli, Enrico, et al. "Influence of an Innovative and Promising Gas Clarification Process On the Quality of Stored Extra Virgin Olive Oils." Food Research International (Ottawa, Ont.), vol. 116, 2019, pp. 30-36.
Valli E, Ayyad Z, Garcia-Salas P, et al. Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils. Food Res Int. 2019;116:30-36.
Valli, E., Ayyad, Z., Garcia-Salas, P., Cevoli, C., Afaneh, I. A., Bendini, A., & Gallina Toschi, T. (2019). Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils. Food Research International (Ottawa, Ont.), 116, 30-36. https://doi.org/10.1016/j.foodres.2018.12.050
Valli E, et al. Influence of an Innovative and Promising Gas Clarification Process On the Quality of Stored Extra Virgin Olive Oils. Food Res Int. 2019;116:30-36. PubMed PMID: 30716949.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils. AU - Valli,Enrico, AU - Ayyad,Ziad, AU - Garcia-Salas,Patricia, AU - Cevoli,Chiara, AU - Afaneh,Ibrahim Abdullah, AU - Bendini,Alessandra, AU - Gallina Toschi,Tullia, Y1 - 2018/12/25/ PY - 2018/10/25/received PY - 2018/12/14/revised PY - 2018/12/23/accepted PY - 2019/2/6/entrez PY - 2019/2/6/pubmed PY - 2020/2/6/medline KW - Extra virgin olive oil KW - Filtration KW - Inert gas clarification KW - Phenolics KW - Shelf-life KW - Volatiles SP - 30 EP - 36 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 116 N2 - Filtration of extra virgin olive oil is a process that may improve preservation of the quality during storage. In the current study, different aliquots of extra virgin olive oils were subjected to filtration with a traditional filter press or an innovative patented alternative process of clarification by insufflating inert gas such as nitrogen and argon; all treated samples and, as control unfiltered ones, were stored for one year to evaluate the effects of these technologies on the quality of oil during shelf-life. Basic quality indexes, diglycerides, phenolics and volatiles, as well as the sensory characteristics of samples, were determined at 4 month intervals during storage. According to the volatile compounds, phenolics and sensory analysis, the novel technique had a beneficial effect on the storage of extra virgin olive oils; accordingly, this process could be exploited by the olive oil industry. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30716949/Influence_of_an_innovative_and_promising_gas_clarification_process_on_the_quality_of_stored_extra_virgin_olive_oils_ DB - PRIME DP - Unbound Medicine ER -