Nardella Marco, Moscetti Roberto, Nallan Chakravartula Swathi Sirisha, Bedini Giacomo, Massantini Riccardo
Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy.
Foods. 2021 Nov 9;10(11):2743. doi: 10.3390/foods10112743.
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.
本综述的目的是通过关于高功率超声（HPU）处理对橄榄油产量、品质、化学成分以及消费者认知影响的最新研究，阐述HPU在橄榄油提取中的应用现状。所有被考察的研究均表明，通过使用HPU可提高油产量和提取率指数，这归因于糊状物粘度降低以及空化驱动的细胞破裂。橄榄油的法定质量通常不受影响；另一方面，关于油化学成分的结果存在冲突，一些研究报告称酚类、生育酚和挥发性化合物增加，而另一些研究则强调HPU处理后没有显著影响甚至略有降低。关于通过HPU加工提取的油的可接受性，只要营销商有效地传达有关超声对油质量和感官方面的积极影响的信息，消费者认知就不会受到负面影响。然而，只有少数消费者愿意支付更高的价格，因此必须仔细评估创新提取的成本。由于大多数研究证实了HPU在减少加工时间、提高工艺可持续性以及生产具有所需营养和感官品质的油方面的巨大潜力，本综述指出需要将这种创新技术扩大到工业规模。
