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Antioxidants (Basel)

Title:		"Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes"
Author(s):		Perez M; Lopez-Yerena A; Lozano-Castellon J; Olmo-Cunillera A; Lamuela-Raventos RM; Martin-Belloso O; Vallverdu-Queralt A;
Address:		"Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain. Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain. CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain. Department of Food Technology, Agrotecnio Center, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain"
Journal Title:		Antioxidants (Basel)
Year:		2021
Volume:		20210309
Issue:		3
Page Number:		-
DOI:		10.3390/antiox10030417
ISSN/ISBN:		2076-3921 (Print) 2076-3921 (Electronic) 2076-3921 (Linking)
Abstract:		"There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed"
Keywords:		circular economy oil yield oxidative stability phenols volatile compounds;
Notes:		"PubMed-not-MEDLINEPerez, Maria Lopez-Yerena, Anallely Lozano-Castellon, Julian Olmo-Cunillera, Alexandra Lamuela-Raventos, Rosa M Martin-Belloso, Olga Vallverdu-Queralt, Anna eng AEI/FEDER, UE/CIBEROBN from the Instituto de Salud Carlos III, ISCII/ 2017SGR 196/Generalitat de Catalunya/ RTI2018-093974-B-I00/Ministry of Science and Innovation/ AGL2016- 75329-R/CYCIT/ Review Switzerland 2021/04/04 Antioxidants (Basel). 2021 Mar 9; 10(3):417. doi: 10.3390/antiox10030417"