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Food Res Int

Title:		Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils
Author(s):		Valli E; Ayyad Z; Garcia-Salas P; Cevoli C; Afaneh IA; Bendini A; Gallina Toschi T;
Address:		"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. Department of Food Engineering, Faculty of Engineering, Al-Quds University, Abu Dies, P.O. Box 51000, East Jerusalem, Palestine. Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy. 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"
Journal Title:		Food Res Int
Year:		2019
Volume:		20181225
Issue:
Page Number:		30 - 36
DOI:		10.1016/j.foodres.2018.12.050
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
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?ª+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"
Keywords:		Filtration *Food Handling *Food Quality *Food Storage Humans Iridoids/analysis Olive Oil/*analysis Phenols/analysis Taste Volatile Organic Compounds/analysis Water/analysis Extra virgin olive oil Inert gas clarification Phenolics Shelf-life Volatiles;
Notes:		"MedlineValli, Enrico Ayyad, Ziad Garcia-Salas, Patricia Cevoli, Chiara Afaneh, Ibrahim Abdullah Bendini, Alessandra Gallina Toschi, Tullia eng Canada 2019/02/06 Food Res Int. 2019 Feb; 116:30-36. doi: 10.1016/j.foodres.2018.12.050. Epub 2018 Dec 25"