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Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils.
- Source :
-
Food research international (Ottawa, Ont.) [Food Res Int] 2019 Feb; Vol. 116, pp. 30-36. Date of Electronic Publication: 2018 Dec 25. - Publication Year :
- 2019
-
Abstract
- 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.<br /> (Copyright © 2018 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7145
- Volume :
- 116
- Database :
- MEDLINE
- Journal :
- Food research international (Ottawa, Ont.)
- Publication Type :
- Academic Journal
- Accession number :
- 30716949
- Full Text :
- https://doi.org/10.1016/j.foodres.2018.12.050