Table 1.
Effect of emerging technologies of yield, quality parameters and bioactive compounds from extra virgin olive oil (EVOO).
| Technologies | Cultivar | Parameters | Matrix of Application | Effect | Ref |
|---|---|---|---|---|---|
| PEF | Arroniz | 11.25 kJ/kg. | Olive paste after malaxation |
Increased extraction yield (13.3%). Increased TPC, phytosterol, and tocopherol contents. |
[24] |
| Carolea, Coratina, and Ottobratica | 17 kJ/kg. | Increased extraction yield (2.3–6%).Increased TPC (3.2–14.3%). | [13] | ||
| Arbequina | 1.47–5.22 kJ/kg. | Olive paste before malaxation |
Increased extraction yield (14%) without or with malaxation at 15 °C. Reduced TPC and unaltered vitamin E. |
[22] | |
| Unspecified | 7.83 kJ/kg. | Increased extraction yield (7.5%). Increased oleacein and oleocanthal concentration at low temperature. |
[25] | ||
| Coratina | 16 kV, 100 µs pulse duration | Increased oil extractability (3.71%). Increased oil yield (0.38%). |
[26] | ||
| Tsounati, Amfissis, Manaki | 1.6–70.0 kJ/kg. | Fruit | Increased extraction yield (18%). Increased TPC. Improved oxidative stability. |
[23] | |
| Unspecified | 0.7 kV/cm (30 pulses) 1.3 kV/cm (100 pulses) |
Increased extraction yield (7.4%) at 1.3 kV/cm. | [27] | ||
| HPP | Tsounati, Amfissis, Manaki | 200 and 600 MPa for 1 and 5 min. | Fruit | Increased extraction yield (16%). Increased TPC. Improved oxidative stability. |
[23] |
| Frantoio | 608 MPa for 6 min. | Filtered and unfiltered oil |
Less fusty and rancid sensory attributes when the oil was unfiltered; no differences for the filtered oil. | [28] | |
| US | Coratina | 0.4 and 2 MHz, 280 W, 2.5 and 5 min | Olive paste after malaxation | Increased yield in all cases (10%). | [29] |
| Unspecified | 150 W, 30 kHz, 120–300 s | Olive paste before malaxation. |
Improved sensory evaluation. Increased tocopherol, carotenoids, and phenolic compounds. Reduced polyphenol oxidase activity. |
[30] | |
| Coratina and Peranzana | 150 W 35 kHz 2–10 min | Reduced malaxation time. Increased carotenoid, chlorophyll, and tocopherol content. Reduced TPC. |
[31] | ||
| Memecik and Chemlali | 150 W, 35 kHz, 4–10 min | Increased secoiridoids concentration. | [32] | ||
| Ogliarola Barese | 150 W, 35 kHz, 10 min | Increased extraction yield (17%). | [33] | ||
| US | Arbequina and Frantoio | Directly: 110 W/cm2 19 KHz Indirectly: 150 W/cm2 20 kHz 2–10 min |
Increased extraction yield (1%). Increased tocopherols, pigments, and peroxide value. Decreased TPC and oxidative stability index (in treatments longer than 8 min). The treated oil was darker. |
[34] | |
| Ogliarola garganica | 2.8 kW 20 kHz, continuous 2 tons/h | Increased extraction yield, especially with less ripe olives (22%); increased TPC. | [35] | ||
| Arbequina | 150 W, 20 kHz, 6 min | Increased extraction yield (10%). Increased tocopherols, carotenoids, and chlorophylls content. |
[36] | ||
| Chemlali and Memecik | 150 W, 35 kHz 4–10 min | Increased yield with increasing US treatment time. No changes in oil composition or oil stability. |
[37] | ||
| Coratina | 4 kW | Increased oil extractability (3.57%). Increased oil yield (0.54%). |
[26] | ||
| US | Coratina | 150 W 35 Hz 10 min | Fruit and olive paste before malaxation |
Increased extraction yield (6.2%). Increased chlorophylls, carotenoids, tocopherols, and phenolic content. |
[38] |
| 36-146 kJ/kg, 20–600 kHz | Olive paste before, during, and after malaxation | Increased extraction yield, especially when US was applied before and after malaxation (4%). | [39] | ||
| Picual | 105 W/cm2 24 Hz and 150 W/cm2 25 Hz 0–30 min | Olive paste during malaxation, directly to the paste and to the water bath, respectively | Increased tocopherols, carotenoids, and chlorophylls content. Decreased TPC. Improved attributes in the sensory analyses. |
[40] | |
| 900 W, 20–80 kHz in continuous mode: 200 kg/h | Olive paste before malaxation or before centrifugation when no malaxation was performed | More balanced sensorial profile. Increased secoiridoids levels and (E)-2-hexenal. |
[41] | ||
| Arbequina and Picual | 150 W, 40 kHz, 15–60 min | EVOO | Slight decrease in individual volatile compounds. | [42] | |
| MW | Coratina | 24 kW at 2.45 GHz continuous: 3tones/h. | Olive paste before malaxation or before centrifugation when no malaxation was performed. | Increased coalescence. Increased volatiles compounds. Decreased TPC and peroxide value. |
[43,44,45] |
| Ogliarola garganica | Increased extraction yield (1.8%). Increased TPC when megasound was applied. |
[46,47] | |||
| Ogliarola Barese | 800 W 180 s 2.45 GHz | Olive paste before malaxation | Increased extraction yield. | [33] | |
| Combination | Coratina | MW 3.3–4.0 kW 2.45 GHz 395 kg/h + US 2.08 kW 400–600 Hz 395 kg/h | Olive paste before malaxation or before centrifugation when no malaxation was performed | The combination of MW and US obviated the need for malaxation and increased the yield (2.2%). Increased TPC when megasound was applied. | [46,47] |
| MW 5.34 kW, 2.45 GHz 1200 kg/h + US 3.3 kW, 20 kHz, 1200 kg/h + heat exchange | The combination of US, MW, and a spiral heat exchange device achieved a higher yield than conventional extraction. No changes observed in the oil. |
[48,49] | |||
| Combination | Arbequina, Peranzana, Nocellara, Coratina | HPP 1.7–3.5 Bar + US 2.6–3.5 kW, 20 Hz, 2300 kg/h | Olive paste before malaxation | Increased extraction yield (6%). Increased TPC. |
[50] |
TPC: total phenols content; US: ultrasound; MW: microwaves.