Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils
| Autor: | Patricia García-Salas, Chiara Cevoli, Enrico Valli, Ibrahim Abdullah Afaneh, Tullia Gallina Toschi, Ziad Ayyad, Alessandra Bendini |
|---|---|
| Přispěvatelé: | Valli, Enrico, Ayyad, Ziad, Garcia-Salas, Patricia, Cevoli, Chiara, Afaneh, Ibrahim Abdullah, Bendini, Alessandra, Gallina Toschi, Tullia |
| Rok vydání: | 2018 |
| Předmět: |
030309 nutrition & dietetics
Food Handling media_common.quotation_subject Inert gas clarification Volatile Alternative process Shelf life Sensory analysis law.invention 03 medical and health sciences 0404 agricultural biotechnology Phenols law Extra virgin olive oil Food Quality Humans Quality (business) Iridoids Inert gas Olive Oil Filtration media_common 0303 health sciences Volatile Organic Compounds Shelf-life Water 04 agricultural and veterinary sciences Pulp and paper industry 040401 food science Filter press Phenolic Food Storage Scientific method Taste Environmental science Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 116 |
| ISSN: | 1873-7145 |
| Popis: | Filtration of extra virgin olive oil is a process that may improve preservation of the quality during storage. In the current study, different aliquots of extra virgin olive oils were subjected to filtration with a traditional filter press or an innovative patented alternative process of clarification by insufflating inert gas such as nitrogen and argon; all treated samples and, as control unfiltered ones, were stored for one year to evaluate the effects of these technologies on the quality of oil during shelf-life. Basic quality indexes, diglycerides, phenolics and volatiles, as well as the sensory characteristics of samples, were determined at 4 month intervals during storage. According to the volatile compounds, phenolics and sensory analysis, the novel technique had a beneficial effect on the storage of extra virgin olive oils; accordingly, this process could be exploited by the olive oil industry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect