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Food Chem

Title:		Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time
Author(s):		Taticchi A; Selvaggini R; Esposto S; Sordini B; Veneziani G; Servili M;
Address:		"Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy. Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy. Electronic address: gianluca.veneziani@unipg.it"
Journal Title:		Food Chem
Year:		2019
Volume:		20190313
Issue:
Page Number:		7 - 15
DOI:		10.1016/j.foodchem.2019.03.041
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index"
Keywords:		Food Handling/*methods Olea/chemistry/*metabolism Olive Oil/chemistry/*isolation & purification Phenols/analysis/chemistry Pressure Sonication Volatile Organic Compounds/analysis/chemistry Fruit ripening Malaxation time Phenols Physicochemical composition;
Notes:		"MedlineTaticchi, Agnese Selvaggini, Roberto Esposto, Sonia Sordini, Beatrice Veneziani, Gianluca Servili, Maurizio eng England 2019/04/09 Food Chem. 2019 Aug 15; 289:7-15. doi: 10.1016/j.foodchem.2019.03.041. Epub 2019 Mar 13"