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超声技术对意大利特级初榨橄榄油品质特性的影响

Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil.

作者信息

Manganiello Rossella, Pagano Mauro, Nucciarelli Davide, Ciccoritti Roberto, Tomasone Roberto, Di Serio Maria Gabriella, Giansante Lucia, Del Re Paolo, Servili Maurizio, Veneziani Gianluca

机构信息

Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, Monterotondo, 00015 Rome, Italy.

Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy.

出版信息

Foods. 2021 Nov 22;10(11):2884. doi: 10.3390/foods10112884.

DOI:10.3390/foods10112884
PMID:34829165
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8625749/
Abstract

The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.

摘要

特级初榨橄榄油机械提取过程中创新技术的发展可以通过调节物理、化学和生物化学过程来提高其质量标准。特级初榨橄榄油的质量和品种差异受多种因素影响，尤其是提取过程。在提取过程中使用超声技术不会影响油的质量、成分和热性能，有助于其与固体分离，并且能使橄榄酱中的活性化合物释放出来，对酚类含量有积极影响。在本研究中，评估了超声技术对从意大利三个主要品种（即佩兰扎纳、卡尼诺和科拉蒂纳）的完整橄榄和去核橄榄中提取的特级初榨橄榄油的商品学参数、质量概况和感官特性的影响。所分析的参数受基因型和处理方式的影响，特别是超声处理并未导致油的营养成分产生显著变化。去核橄榄能够显著改善油在酚类和挥发性成分方面的质量，极大地增强了产品的健康和感官特性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/a439af4ffa41/foods-10-02884-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/8f42694c9509/foods-10-02884-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/279b609d2a42/foods-10-02884-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/8fa7633bc45e/foods-10-02884-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/8e2eed0e1164/foods-10-02884-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/6dc933de2d26/foods-10-02884-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/e0d8ff039814/foods-10-02884-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/d9f3a36d8b3f/foods-10-02884-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/a439af4ffa41/foods-10-02884-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/8f42694c9509/foods-10-02884-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/279b609d2a42/foods-10-02884-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/8fa7633bc45e/foods-10-02884-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/8e2eed0e1164/foods-10-02884-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/6dc933de2d26/foods-10-02884-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/e0d8ff039814/foods-10-02884-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/d9f3a36d8b3f/foods-10-02884-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b7a/8625749/a439af4ffa41/foods-10-02884-g008.jpg

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