We test the application of two emerging technologies to virgin olive oil (VOO) pro-cessing. high voltage electrical discharge (HVED) was tested at 20 kV and about 100 kJ/kg of VOO. High- pressure processing (HPP) was applied for 360 s at about 600 MPa. VOO quality indices were evaluated immediately after treatment and after 6 months. The HPP treatment was found to have no negative influence on any aspect (p> .05 according to General Linear Model and the Tukey HSD test). The HVED treat-ment did not affect conventional quality indices (p> .05), but was consistent with the appearance of secondary oxidation products (anisidine value increment of about 50% and rDigs increment of roughly 200%, both at p≤ .05), a significant fall in biophenol concentrations roughly from 5 to 10% at p ≤ .05; and a decrease of about 15% at p ≤ .05 in positive volatiles. Overall, HVED processing appears to negatively impact VOO quality. Novelty impact statement: • For the first time, high voltage electrical discharge (HVED) has been tested on virgin olive oil (VOO) in comparison to high- pressure processing (HPP) over a storage period • While HPP was entirely safe for VOO quality, HVED determines a potential det-rimental effect • Our findings support the application of these technologies to food contain-ing VOO, or for its direct treatment, for instance, to protect against microbial spoilage.
Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure / Angeloni, Giulia; Guerrini, Lorenzo; Breschi, Carlotta; Zanoni, Bruno; Calamai, Luca; Parenti, Alessandro; Masella, Piernicola. - In: JOURNAL OF FOOD PROCESSING AND PRESERVATION. - ISSN 0145-8892. - ELETTRONICO. - 00:(2022), pp. 1-10. [10.1111/jfpp.16563]
Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure
Angeloni, GiuliaWriting – Original Draft Preparation
;Guerrini, LorenzoData Curation
;Breschi, CarlottaInvestigation
;Zanoni, BrunoFormal Analysis
;Calamai, LucaData Curation
;Parenti, AlessandroFunding Acquisition
;Masella, Piernicola
Writing – Original Draft Preparation
2022
Abstract
We test the application of two emerging technologies to virgin olive oil (VOO) pro-cessing. high voltage electrical discharge (HVED) was tested at 20 kV and about 100 kJ/kg of VOO. High- pressure processing (HPP) was applied for 360 s at about 600 MPa. VOO quality indices were evaluated immediately after treatment and after 6 months. The HPP treatment was found to have no negative influence on any aspect (p> .05 according to General Linear Model and the Tukey HSD test). The HVED treat-ment did not affect conventional quality indices (p> .05), but was consistent with the appearance of secondary oxidation products (anisidine value increment of about 50% and rDigs increment of roughly 200%, both at p≤ .05), a significant fall in biophenol concentrations roughly from 5 to 10% at p ≤ .05; and a decrease of about 15% at p ≤ .05 in positive volatiles. Overall, HVED processing appears to negatively impact VOO quality. Novelty impact statement: • For the first time, high voltage electrical discharge (HVED) has been tested on virgin olive oil (VOO) in comparison to high- pressure processing (HPP) over a storage period • While HPP was entirely safe for VOO quality, HVED determines a potential det-rimental effect • Our findings support the application of these technologies to food contain-ing VOO, or for its direct treatment, for instance, to protect against microbial spoilage.File | Dimensione | Formato | |
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