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

被引：2
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.
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页数：13
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