Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils

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The presence of oxygen during malaxation has key role in improving Extra Virgin Olive Oil (EVOO) quality in terms of volatile and phenolic compounds. The objective of this study was to evaluate the influence of the head space malaxer oxygen concentration on the physicochemical characteristics and nutraceutical properties of EVOO from the Nocellara del Belice olives. The acidic compounds were related to the concentration of the oxygen presented in the machine headspace considering a new software application for the online oxygen management opportunely designed and applicable to all the existing plants. The right timepoint and oxygen concentration of the malaxation process was established. The best results were obtained when 30 L of oxygen were blowing after 25 min from the beginning of the malaxation process. The application of the novel software in the Oxygen Control Monitoring (OCM) system showed very interesting results in terms of nutraceutical properties.
Lingua originaleEnglish
pagine (da-a)179-188
Numero di pagine10
RivistaJournal of Food Engineering
Stato di pubblicazionePublished - 2016


All Science Journal Classification (ASJC) codes

  • Food Science

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