Vertical centrifugation of virgin olive oil under inert gas
ABSTRACT Virgin olive oil vertical centrifugation under inert gas (IVC) was compared with conventional vertical centrifugation in contact with air (CVC). IVC gives a strong reduction of the oil oxygenation in terms of
reduced dissolved oxygen concentration and oxidative indexes (peroxide values and K232). Minor
compounds (chlorophyll and total phenols) and volatile compounds were not affected by the treatment.
Practical applications: A technical implementation of inertized vertical separators appears a practicable
solution to preserve virgin olive oil quality traits. This can be easily implemented both by the mill
owner with homemade adjustment of the existing machines and by plant industrial manufacturers.
- SourceAvailable from: Maria Lisa Clodoveo[Show abstract] [Hide abstract]
ABSTRACT: ABSTRACT: This monograph is a critical review of the biological activities that occur during virgin olive oil extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product towards the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of two classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the first section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the second section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested. PRACTICAL APPLICATION: In the field of virgin olive oil industry, time and energy should be spent on developing innovative processing plants and equipment able to better modulate the physical parameters that influence endogenous olive enzyme activities, such as temperature, time, amounts of processing water and oxygen. This review paper can be a useful resource to design and develop innovative equipment by offering an exhaustive analysis of mechanical effects of industrial devices and biological effects of endogenous enzymes on the sensory and nutritional properties of virgin olive oil.Comprehensive Reviews in Food Science and Food Safety 03/2014; 13(2). · 5.05 Impact Factor