TY - JOUR T1 - Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. AU - Taticchi,Agnese, AU - Selvaggini,Roberto, AU - Esposto,Sonia, AU - Sordini,Beatrice, AU - Veneziani,Gianluca, AU - Servili,Maurizio, Y1 - 2019/03/13/ PY - 2018/11/28/received PY - 2019/03/07/revised PY - 2019/03/09/accepted PY - 2019/4/9/entrez PY - 2019/4/9/pubmed PY - 2019/5/9/medline KW - Fruit ripening KW - Malaxation time KW - Phenols KW - Physicochemical composition KW - Ultrasound KW - VOO quality KW - Volatile compounds SP - 7 EP - 15 JF - Food chemistry JO - Food Chem VL - 289 N2 - Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30955668/Physicochemical_characterization_of_virgin_olive_oil_obtained_using_an_ultrasound_assisted_extraction_at_an_industrial_scale:_Influence_of_olive_maturity_index_and_malaxation_time_ DB - PRIME DP - Unbound Medicine ER -