A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception
The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer’s perception. All the examine...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2743 |
| _version_ | 1797510290485542912 |
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| author | Marco Nardella Roberto Moscetti Swathi Sirisha Nallan Chakravartula Giacomo Bedini Riccardo Massantini |
| author_facet | Marco Nardella Roberto Moscetti Swathi Sirisha Nallan Chakravartula Giacomo Bedini Riccardo Massantini |
| author_sort | Marco Nardella |
| collection | DOAJ |
| description | The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer’s perception. All the examined works reported an increase in oil yield and extractability index through the use of HPU, which was ascribed to reduced paste viscosity and cavitation-driven cell disruption. Olive oil legal quality was generally not affected; on the other hand, results regarding oil chemical composition were conflicting with some studies reporting an increase of phenols, tocopherols, and volatile compounds, while others underlined no significant effects to even slight reductions after HPU treatment. Regarding the acceptability of oils extracted through HPU processing, consumer perception is not negatively affected, as long as the marketer effectively delivers information about the positive effects of ultrasound on oil quality and sensory aspect. However, only a few consumers were willing to pay more, and hence the cost of the innovative extraction must be carefully evaluated. Since most of the studies confirm the substantial potential of HPU to reduce processing times, improve process sustainability and produce oils with desired nutritional and sensory quality, this review points out the need for industrial scale-up of such innovative technology. |
| first_indexed | 2024-03-10T05:29:26Z |
| format | Article |
| id | doaj.art-4b77b4caa055436996c1b90f78386f2a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:29:26Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4b77b4caa055436996c1b90f78386f2a2023-11-22T23:21:20ZengMDPI AGFoods2304-81582021-11-011011274310.3390/foods10112743A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer PerceptionMarco Nardella0Roberto Moscetti1Swathi Sirisha Nallan Chakravartula2Giacomo Bedini3Riccardo Massantini4Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, ItalyDepartment for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, ItalyDepartment for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, ItalyDepartment for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, ItalyDepartment for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, ItalyThe objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer’s perception. All the examined works reported an increase in oil yield and extractability index through the use of HPU, which was ascribed to reduced paste viscosity and cavitation-driven cell disruption. Olive oil legal quality was generally not affected; on the other hand, results regarding oil chemical composition were conflicting with some studies reporting an increase of phenols, tocopherols, and volatile compounds, while others underlined no significant effects to even slight reductions after HPU treatment. Regarding the acceptability of oils extracted through HPU processing, consumer perception is not negatively affected, as long as the marketer effectively delivers information about the positive effects of ultrasound on oil quality and sensory aspect. However, only a few consumers were willing to pay more, and hence the cost of the innovative extraction must be carefully evaluated. Since most of the studies confirm the substantial potential of HPU to reduce processing times, improve process sustainability and produce oils with desired nutritional and sensory quality, this review points out the need for industrial scale-up of such innovative technology.https://www.mdpi.com/2304-8158/10/11/2743olive oil processingmalaxationultrasoundinnovative technology |
| spellingShingle | Marco Nardella Roberto Moscetti Swathi Sirisha Nallan Chakravartula Giacomo Bedini Riccardo Massantini A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception Foods olive oil processing malaxation ultrasound innovative technology |
| title | A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception |
| title_full | A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception |
| title_fullStr | A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception |
| title_full_unstemmed | A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception |
| title_short | A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception |
| title_sort | review on high power ultrasound assisted extraction of olive oils effect on oil yield quality chemical composition and consumer perception |
| topic | olive oil processing malaxation ultrasound innovative technology |
| url | https://www.mdpi.com/2304-8158/10/11/2743 |
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