Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

2019 ◽  
Vol 244 ◽  
pp. 1-10 ◽  
Author(s):  
Basheer M. Iqdiam ◽  
Manal O. Abuagela ◽  
Sara M. Marshall ◽  
Yavuz Yagiz ◽  
Renee Goodrich-Schneider ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Power ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oxygen Control ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Pre Treatment

High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil

2017 ◽  
Vol 11 (3) ◽  
pp. 634-644 ◽  
Author(s):  
Basheer M. Iqdiam ◽  
Hussein Mostafa ◽  
Renee Goodrich-Schneider ◽  
George L. Baker ◽  
Bruce Welt ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Power ◽  
Extraction Efficiency ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Power Ultrasound ◽  
High Power Ultrasound

The high power ultrasound frequency: Effect on the virgin olive oil yield and quality

2017 ◽  
Vol 207 ◽  
pp. 10-17 ◽  
Author(s):  
Mohamed Aymen Bejaoui ◽  
Araceli Sánchez-Ortiz ◽  
Sebastian Sánchez ◽  
Antonio Jiménez ◽  
Gabriel Beltrán
Keyword(s):  
Olive Oil ◽  
High Power ◽  
Virgin Olive Oil ◽  
Oil Yield ◽  
Frequency Effect ◽  
Power Ultrasound ◽  
Ultrasound Frequency ◽  
Yield And Quality ◽  
High Power Ultrasound

High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics

2018 ◽  
Vol 47 ◽  
pp. 136-145 ◽  
Author(s):  
Mohamed Aymen Bejaoui ◽  
Araceli Sánchez-Ortiz ◽  
Maria Paz Aguilera ◽  
Maria J. Ruiz-Moreno ◽  
Sebastian Sánchez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Bioactive Compounds ◽  
High Power ◽  
Virgin Olive Oil ◽  
Power Ultrasound ◽  
Ultrasound Frequency ◽  
High Power Ultrasound ◽  
Conditioning Effect

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

scholarly journals EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA-VIRGIN OLIVE OIL

2006 ◽  
Vol 29 (2) ◽  
pp. 139-150 ◽  
Author(s):  
VINCENZO VACCA ◽  
ALESSANDRA DEL CARO ◽  
MARCO POIANA ◽  
ANTONIO PIGA
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Exposure Conditions

scholarly journals Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

2020 ◽  
Vol 4 (3) ◽  
pp. 38
Author(s):  
Giuseppe Cinelli ◽  
Martina Cofelice ◽  
Francesco Venditti
Keyword(s):  
Olive Oil ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Dispersed Phase ◽  
Colloidal System ◽  
Oil Processing

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.

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