Puértolas Eduardo, Martínez de Marañón Iñigo
AZTI-Tecnalia, Food Research Division, Parque Tecnológico de Bizkaia, Astondo Bidea Edificio 609, 48160 Derio, Bizkaia, Spain.
AZTI-Tecnalia, Food Research Division, Parque Tecnológico de Bizkaia, Astondo Bidea Edificio 609, 48160 Derio, Bizkaia, Spain.
Food Chem. 2015 Jan 15;167:497-502. doi: 10.1016/j.foodchem.2014.07.029. Epub 2014 Jul 11.
The impact of the use of pulsed electric field (PEF) technology on Arroniz olive oil production in terms of extraction yield and chemical and sensory quality has been studied at pilot scale in an industrial oil mill. The application of a PEF treatment (2 kV/cm; 11.25 kJ/kg) to the olive paste significantly increased the extraction yield by 13.3%, with respect to a control. Furthermore, olive oil obtained by PEF showed total phenolic content, total phytosterols and total tocopherols significantly higher than control (11.5%, 9.9% and 15.0%, respectively). The use of PEF had no negative effects on general chemical and sensory characteristics of the olive oil, maintaining the highest quality according to EU legal standards (EVOO; extra virgin olive oil). Therefore, PEF could be an appropriate technology to improve olive oil yield and produce EVOO enriched in human-health-related compounds, such as polyphenols, phytosterols and tocopherols.
在一家工业油厂中，已在中试规模下研究了脉冲电场（PEF）技术的使用对阿罗尼兹橄榄油生产在提取率以及化学和感官品质方面的影响。对橄榄糊施加PEF处理（2 kV/cm；11.25 kJ/kg）相对于对照显著提高了13.3%的提取率。此外，通过PEF获得的橄榄油显示总酚含量、总植物甾醇和总生育酚显著高于对照（分别为11.5%、9.9%和15.0%）。PEF的使用对橄榄油的一般化学和感官特性没有负面影响，根据欧盟法律标准（特级初榨橄榄油；EVOO）保持了最高品质。因此，PEF可能是一种合适的技术，可提高橄榄油产量并生产富含与人类健康相关化合物（如多酚、植物甾醇和生育酚）的特级初榨橄榄油。
