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Molecules

Title:		Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure
Author(s):		Guerrini L; Zanoni B; Breschi C; Angeloni G; Masella P; Calamai L; Parenti A;
Address:		"Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Universita degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Florence, Italy"
Journal Title:		Molecules
Year:		2020
Volume:		20200120
Issue:		2
Page Number:		-
DOI:		10.3390/molecules25020420
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the 'fusty' sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices"
Keywords:		Filtration Food Contamination Food Storage Hydrostatic Pressure Olive Oil/*chemistry Phenols/*analysis Volatile Organic Compounds/*analysis biophenols microbial contamination sensory defects turbidity water content;
Notes:		"MedlineGuerrini, Lorenzo Zanoni, Bruno Breschi, Carlotta Angeloni, Giulia Masella, Piernicola Calamai, Luca Parenti, Alessandro eng 2016-0174/Fondazione Ager/ Switzerland 2020/01/24 Molecules. 2020 Jan 20; 25(2):420. doi: 10.3390/molecules25020420"