Article
Chemistry, Applied
Meigui Huang, Shuai Huang, Qiang Wang, Khizar Hayat, Mehraj Ahmad, Ruifeng Ying, Shahzad Hussain
Summary: The study aimed to investigate the effects of pectinase and cellulase on enhancing the oil yield in olive paste. The results showed that enzymatic pretreatment led to increased oil extraction yield by promoting droplet release and coalescence, reducing viscosity, and improving oil phase formation.
Article
Food Science & Technology
Giorgio Grillo, Luisa Boffa, Emanuela Calcio Gaudino, Arianna Binello, Duarte Rego, Marcos Pereira, Melchor Martinez, Giancarlo Cravotto
Summary: The study developed a new industrial process for continuous-flow extraction of virgin olive oil using non-thermal ultrasound and pulsed electric field treatments, which effectively increased oil yield and improved nutritional content, enhancing product quality and commercial value.
Article
Food Science & Technology
Antonia Tamborrino, Luciano Mescia, Agnese Taticchi, Antonio Berardi, Claudio Maria Lamacchia, Alessandro Leone, Maurizio Servili
Summary: The olive oil extraction industry often lacks efficiency and sustainability in their processing lines. Researchers and companies have explored the use of pulsed electric fields (PEF) technology to reduce processing time and increase extraction yields. This article introduces the application of PEF technology in olive oil extraction, particularly in a pilot plant setting, and evaluates its effects on extractability and bioactive substances content. The proposed PEF unit proves to be easy to install, flexible in control, and capable of continuous operation, leading to improved efficiency and desirable substance content.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Lourdes Melisa Rabago-Panduro, Mariana Morales-de la Pena, Maria Paz Romero-Fabregat, Olga Martin-Belloso, Jorge Welti-Chanes
Summary: Pulsed electric fields (PEF) have been found to not increase the total oil extraction yield (OEYTOTAL) in dry pecan nuts, with moisture, oil content, and microstructure playing a key role in the effectiveness of PEF.
Article
Food Science & Technology
L. M. Rabago-Panduro, M. Moralea-de la Pena, O. Martin-Belloso, J. Welti-Chanes
Summary: The study explored the use of pulsed electric fields as a pretreatment method to increase oil extraction yield and antioxidant capacity of pecan nut oil. Results showed that PEF processing may be a suitable technology to increase oil extraction yield from pecan nuts and enhance the nutritional value of the by-product.
FOOD ENGINEERING REVIEWS
(2021)
Review
Food Science & Technology
M. Morales-de la Pena, L. M. Rabago-Panduro, R. Soliva-Fortuny, O. Martin-Belloso, J. Welti-Chanes
Summary: Numerous research studies have shown that pulsed electric fields (PEF) technology is feasible for obtaining safe and high-quality foods with significant health-related compounds. PEF can be used as a preservation process or to enhance the characteristics of final products, improving efficiency and retaining valuable compounds. Challenges and opportunities for industrial implementation are discussed.
FOOD ENGINEERING REVIEWS
(2021)
Article
Food Science & Technology
Alberto Navarro, Maria-Victoria Ruiz-Mendez, Carlos Sanz, Melchor Martinez, Duarte Rego, Ana G. Perez
Summary: The use of pulsed electric fields technology in olive oil extraction can significantly increase oil yield and extraction efficiency, as well as enhance the phenolic and volatile compound content in olive oil. PEF treatment does not affect the physicochemical parameters and tocopherol content of olive oil, and sensory evaluation shows that PEF-extracted oils have better taste.
Article
Biochemistry & Molecular Biology
Anallely Lopez-Yerena, Antonia Ninot, Nuria Jimenez-Ruiz, Julian Lozano-Castellon, Maria Perez, Elvira Escribano-Ferrer, Agusti Romero-Aroca, Rosa M. Lamuela-Raventos, Anna Vallverdu-Queralt
Summary: The study focused on the ancient 'Corbella' olive variety from Catalonia and found that harvesting olives earlier resulted in a higher content of secoiridoids in the oil. The best processing conditions for high-quality EVOO were determined to be malaxation at 37 degrees Celsius for 30 minutes.
Article
Engineering, Chemical
Eddy Plasquy, Jose Maria Garcia Martos, Maria del Carmen Florido Fernandez, Rafael Ruben Sola-Guirado, Juan Francisco Garcia Martin
Summary: The study examines the use of warm water to warm up olives before grinding to maintain a desired temperature, which is crucial for high-quality oil extraction. Results show the feasibility of the method and potential for further automation to improve efficiency and quality in olive processing.
Review
Engineering, Chemical
Maria Lisa Clodoveo, Pasquale Crupi, Filomena Corbo
Summary: Olive Sound project aims to develop a high-flow oil extraction plant that combines ultrasound and heat exchange to break the traditional paradigm of oil yield and bio-phenol content being inversely correlated. With financial support from the European Union, the project targets the development of a market-ready product, enhancing the competitiveness of companies and European extra virgin olive oil globally.
Article
Chemistry, Analytical
Mariangela Vallone, Giuseppe Aiello, Filippa Bono, Claudio De Pasquale, Giovanni Presti, Pietro Catania
Summary: Agriculture 4.0 is gaining attention as companies look to innovate machines for increased income and improved product quality. This paper reports on a study of an innovative system for extracting Sicilian extra virgin olive oil (EVOO) to improve process management and product quality. The results showed that the use of the innovative system led to improvements in the quality of the EVOO.
Article
Food Science & Technology
Antonia Tamborrino, Gianluca Veneziani, Roberto Romaniello, Claudio Perone, Stefania Urbani, Alessandro Leone, Maurizio Servili
Summary: The new prototype of the integrated tube-in-tube heat exchanger with rotating spiral coil and microwave module showed improvements in overall extraction performance and olive oil quality in an industrial olive oil extraction plant. It successfully reduced malaxing time by 50% without decreasing oil extraction, and increased oil extractability through the use of microwave module. This prototype enhanced the quantitative and qualitative composition of hydrophilic phenols in mechanical extraction of virgin olive oil without altering legal quality parameters or significantly modifying the volatile fraction.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Antonia Tamborrino, Agnese Taticchi, Roberto Romaniello, Claudio Perone, Sonia Esposto, Alessandro Leone, Maurizio Servili
Summary: This study evaluated the effects of using a high-power ultrasound machine for treating olive paste, focusing on performance indicators and chemical properties of the extracted olive oil. The results showed that high-power ultrasound treatment did not significantly affect legal parameters but led to an increase in phenolic compounds, especially when applied before the malaxation phase.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Food Science & Technology
Marco Nardella, Roberto Moscetti, Swathi Sirisha Nallan Chakravartula, Giacomo Bedini, Riccardo Massantini
Summary: Studies demonstrate that HPU treatment can increase olive oil yield and extractability index, while maintaining oil quality, but its effects on oil chemical composition vary. Consumer perception and acceptance depend on marketing efforts and pricing strategies.
Article
Food Science & Technology
Saliha Onur Sermet Delil, Gulcan Ozka, Erkan Karacabey
Summary: Phenolics are crucial for the oxidative stability of olive oil and their content varies with the maturity and processing of olives. This study optimized the malaxation process to obtain the highest oil yield and bioactive constituents, including total phenolic content and free radical scavenging activity, at different maturity stages. The models developed in this study showed high predictive performance in explaining the variation of phenolic compounds in olive oil samples.
FOOD ANALYTICAL METHODS
(2022)
Article
Acoustics
L. Astrain-Redin, J. Abad, A. Rieder, B. Kirkhus, J. Raso, G. Cebrian, I. Alvarez
Summary: Ultrasounds can accelerate the freezing process, with the optimal effect observed at a net sonication time of 37%. Ultrasound-assisted freezing does not affect the water holding capacity and protein digestibility of chicken breast samples, but further studies on the quality of frozen products are needed.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
A. Antunes-Rohling, L. Astrain-Redin, J. B. Calanche-Morales, P. Marquina, J. A. Beltran, J. Raso, G. Cebrian, I Alvarez
Summary: This study looked into the impact of different ultrasound intensities and hydration medium pH values on weight gain during the hydration process of cod fillets. The results indicated that lower power ultrasound significantly increased hydration speed and reduced time, and when combined with a hydration medium pH of 8.5, it effectively shortened hydration time and improved microbial quality.
Article
Food Science & Technology
Estefania Noriega-Fernandez, Izumi Sone, Leire Astrain-Redin, Leena Prabhu, Morten Sivertsvik, Ignacio Alvarez, Guillermo Cebrian
Summary: The study demonstrates that the combination of ultrasound and EDTA at 50 degrees Celsius for 5 minutes can significantly reduce the content of arsenic, cadmium, and iodine in Laminaria hyperborea, improving product safety for consumers.
Review
Food Science & Technology
Silvia Guillen, Laura Nadal, Ignacio Alvarez, Pilar Manas, Guillermo Cebrian
Summary: The success of Salmonella as a foodborne pathogen can be attributed to its genetic diversity and adaptability, allowing it to survive in harsh conditions and cause disease. However, the development of stress resistance may come with a fitness cost for bacterial cells and can trigger changes in Salmonella virulence.
Article
Food Science & Technology
Cristian Vaquero, Iris Loira, Javier Raso, Ignacio Alvarez, Carlota Delso, Antonio Morata
Summary: The use of Pulsed Electric Fields (PEF) in nonthermal food processing can improve yeast implantation and fermentation, resulting in increased production of desired metabolites while preserving sensory qualities. Yeasts treated with PEF showed higher production of lactic acid and anthocyanins, indicating better fermentation outcomes.
Article
Food Science & Technology
Silvia Guillen, Maria Marcen, Ignacio Alvarez, Pilar Manas, Guillermo Cebrian
Summary: The study found that lower initial numbers of Salmonella in raw whole egg and egg white led to longer lag phases and lower maximum specific growth rates. However, the initial concentration of cells did not affect Salmonella growth parameters in egg yolk. In commercial pasteurized liquid whole egg, the initial number of cells did not influence Salmonella growth fitness.
Article
Food Science & Technology
L. Astrain-Redin, J. Moya, M. Alejandre, E. Beitia, J. Raso, B. Calvo, G. Cebrian, I Alvarez
Summary: The study showed that regulating the electrode temperature can reduce temperature differences, increase the uniformity of heat treatment, and improve microbial inactivation effectiveness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Alvarez, Javier Raso
Summary: The aim of this study was to evaluate the potential of Pulsed Electric Fields (PEF) technology as an alternative method for processing red grape juice. The results showed that PEF-treated grape juice had higher polyphenol content and color intensity compared to control juices. The subsequent PEF decontamination treatment achieved complete microbial inactivation and the PEF-treated juice remained microbiologically stable for up to 45 days. The quality and sensory characteristics of the PEF-treated juice were not affected by the decontamination treatment or storage time and temperature.
Article
Agriculture, Multidisciplinary
Raquel Rey-Gimenez, A. Cristina Sanchez-Gimeno
Summary: This study evaluated the effects of crop year, harvest date, and clone on the fruit characteristics and chemical composition of Empeltre olive oils. The weight and moisture in the fruit, as well as the fatty acids and polyphenol content in the olive oil, were mainly influenced by the crop year, while the stability was strongly affected by the harvest date.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Nutrition & Dietetics
Fernando Calmarza-Chueca, Ana Cristina Sanchez-Gimeno, Javier Raso-Pueyo, Jose Miguel Arbones-Mainar, Alberto Caverni-Munoz, Alejandro Sanz-Arque, Alejandro Sanz-Paris
Summary: The adaptation of liquid diets for dysphagia patients requires precise and individual adjustments based on viscosity. This study investigated viscosity variations of different concentrations of water and the time evolution of three types of commercial thickeners (starch, starch with gums, gum-based). The findings showed that the viscosity of gum-based thickeners increases linearly with increasing water concentration but does not reach pudding-like texture. On the other hand, starch-based thickeners (alone or combined with gums) rapidly reach very thick textures. The study also modeled the viscosity of the four thickeners at different concentrations and analyzed viscosity changes after 6 hours of preparation. Gum-based thickeners had predictable linear behavior, reaching nectar and honey-like textures with less thickener, and remained stable over time. In contrast, starch-based thickeners exhibited exponential behavior, reaching pudding-like viscosity and being unstable over time.
Article
Food Science & Technology
Raquel Rey-Gimenez, Ana Cristina Sanchez-Gimeno
Summary: This study exhaustively characterized the sterol composition of Empeltre olive oils during the ripening period from 2017 to 2019. The results showed that the sterol composition varied depending on factors such as crop year, fruit ripening, and clonal selection. Crop year was found to be the most influential factor.
Article
Food Science & Technology
Vanesa Abad, Marta Alejandre, Elena Hernandez-Fernandez, Javier Raso, Guillermo Cebrian, Ignacio Alvarez-Lanzarote
Summary: Larvae of the Anisakidae family can cause parasitic infections in humans through fish consumption. Methods for inactivating and eliminating these larvae need to be established, especially for raw or insufficiently treated fish products. This study evaluates the efficacy of pulsed electric fields (PEF) in inactivating Anisakis larvae and shows that PEF can be an alternative to traditional freezing processes for parasite inactivation.
Article
Food Science & Technology
Raquel Rey-Gimenez, Sergio Vazquez Ayala, Diego Laya Reig, Ana Cristina Sanchez-Gimeno
Summary: The olive tree crops and olive oil market are becoming less diverse due to the rise of intensive growth varieties. However, two local minority cultivars, Royal de Calatayud and Negral de Sabinan, were found to have higher oil yields and better nutritional profiles than the widespread cultivar Arbequina. The study suggests that Royal de Calatayud could be an excellent alternative to Arbequina in the analyzed parameters.
Article
Food Science & Technology
J. M. Martinez, V. Abad, J. Quilez, J. Raso, G. Cebrian, I. Alvarez-Lanzarote
Summary: The burden of food-borne parasites on public health is underestimated and the relative importance of different transmission routes is not completely known, resulting in their inadequate control in food. Pulsed Electric Field (PEF) technology has the potential to effectively inactivate food-borne parasites without affecting food quality, providing an alternative to traditional freezing processes. Further research and collaborations across diverse fields are needed for the industrial implementation of PEF.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Chemical
Natalia Salgado-Aristizabal, Tatiana Agudelo-Patino, Sebastian Ospina-Corral, Ignacio Alvarez-Lanzarote, Carlos Eduardo Orrego
Summary: A study using GPS tracking on critically endangered Zino's petrels from Madeira, Portugal, has revealed their migration routes. The research found that these birds migrate to the African continent during the warm seasons and return to Madeira during the cold seasons. These findings are significant for the conservation of these endangered birds and understanding their migration behavior.
