Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update

被引：1
|
作者：
Frangipane, Maria Teresa [1 ]
Cecchini, Massimo [2 ]
Monarca, Danilo [2 ]
Massantini, Riccardo [1 ,3 ]
机构：
[1] Univ Tuscia, Dept Innovat Biol Agrofood & Forest Syst DIBAF, Via San Camillo Lellis, I-01100 Viterbo, Italy
[2] Univ Tuscia, Dept Agr & Forest Sci DAFNE, Via San Camillo Lellis, I-01100 Viterbo, Italy
[3] Campus Univ Tuscia, Study Alpine Ctr, Via Rovigo, I-738050 Rovigo, Italy
来源：
FOODS | 2023年 / 12卷 / 15期
关键词：
extra-virgin olive oil; filtration; environmental sustainability; quality; VOLATILE COMPOUNDS; OXIDATIVE STABILITY;
D O I：
10.3390/foods12152918
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.
引用
收藏
页数：13
相关论文
共 50 条
  • [1] STUDY ON THE QUALITY OF 'SALAMI' WITH EXTRA-VIRGIN OLIVE OIL
    Fiore, A. G.
    Mastromatteo, M.
    De Pilli, T.
    Severini, C.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2007, 19 : 121 - 127
  • [2] Spectra authenticate extra-virgin olive oil
    不详
    TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2004, 23 (07) : V - VI
  • [3] Nutrigenomics of extra-virgin olive oil: A review
    Piroddi, Marta
    Albini, Adriana
    Fabiani, Roberto
    Giovannelli, Lisa
    Luceri, Cristina
    Natella, Fausta
    Rosignoli, Patrizia
    Rossi, Teresa
    Taticchi, Agnese
    Servili, Maurizio
    Galli, Francesco
    BIOFACTORS, 2017, 43 (01) : 17 - 41
  • [4] Application of membrane processes for the filtration of extra virgin olive oil
    Bottino, A
    Capannelli, G
    Comite, A
    Ferrari, F
    Marotta, F
    Mattei, A
    Turchini, A
    JOURNAL OF FOOD ENGINEERING, 2004, 65 (02) : 303 - 309
  • [5] Quality monitoring of extra-virgin olive oil using an optical sensor
    Mignani, A. G.
    Ciaccheri, L.
    Mencaglia, A. A.
    Paolesse, R.
    Di Natale, C.
    Del Nobile, A.
    Benedetto, R.
    Mentana, A.
    OPTICAL SENSING II, 2006, 6189
  • [6] Changes in chemical and sensory characteristics of Chemlali extra-virgin olive oil as depending on filtration
    Jabeur, Hazem
    Zribi, Akram
    Bouaziz, Mohamed
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2017, 119 (01)
  • [7] Quality parameters during deep frying of avocado oil and extra-virgin olive oil
    Flores, Marcos
    Vergara, Claudia
    Toledo-Aquino, Tamar
    Ortiz-Viedma, Jaime
    Barros-Velázquez, Jorge
    Quality Assurance and Safety of Crops and Foods, 2024, 16 (04): : 17 - 27
  • [8] Presence of microorganisms in flavoured extra-virgin olive oil
    Ciafardini, G
    Zullo, BA
    Peca, G
    ANNALS OF MICROBIOLOGY, 2004, 54 (02) : 161 - 168
  • [9] Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil
    Zullo, Biagi Angelo
    Venditti, Giulia
    Ciafardini, Gino
    FOODS, 2021, 10 (08)
  • [10] `Veiled' extra-virgin olive oils: Dispersion response related to oil quality
    Lercker, G., 1600, Publ by American Oil Chemists' Soc, Champaign, IL, United States (71):
12345