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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Autores principales:	Marco Nardella, Roberto Moscetti, Swathi Sirisha Nallan Chakravartula, Giacomo Bedini, Riccardo Massantini
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	olive oil processing malaxation ultrasound innovative technology Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/4b77b4caa055436996c1b90f78386f2a
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spelling	oai:doaj.org-article:4b77b4caa055436996c1b90f78386f2a2021-11-25T17:35:03ZA Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception10.3390/foods101127432304-8158https://doaj.org/article/4b77b4caa055436996c1b90f78386f2a2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2743https://doaj.org/toc/2304-8158The 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.Marco NardellaRoberto MoscettiSwathi Sirisha Nallan ChakravartulaGiacomo BediniRiccardo MassantiniMDPI AGarticleolive oil processingmalaxationultrasoundinnovative technologyChemical technologyTP1-1185ENFoods, Vol 10, Iss 2743, p 2743 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	olive oil processing malaxation ultrasound innovative technology Chemical technology TP1-1185
spellingShingle	olive oil processing malaxation ultrasound innovative technology Chemical technology TP1-1185 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
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.
format	article
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
title	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_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_sort	review on high-power ultrasound-assisted extraction of olive oils: effect on oil yield, quality, chemical composition and consumer perception
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4b77b4caa055436996c1b90f78386f2a
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A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception

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