Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

Pérez Bosch, Maria; López-Yerena, Anallely; Lozano-Castellón, Julián; Olmo-Cunillera, Alexandra; Lamuela Raventós, Rosa Ma.; Martín Belloso, Olga; Vallverdú i Queralt, Anna

doi:https://doi.org/10.3390/antiox10030417

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Issue date

2021-03-09

Author

Pérez Bosch, Maria

López-Yerena, Anallely

Lozano-Castellón, Julián

Olmo-Cunillera, Alexandra

Lamuela Raventós, Rosa Ma.

Martín Belloso, Olga

Vallverdú i Queralt, Anna

Suggested citation

Pérez Bosch, Maria; López-Yerena, Anallely; Lozano-Castellón, Julián; Olmo-Cunillera, Alexandra; Lamuela Raventós, Rosa Ma.; Martín Belloso, Olga; Vallverdú i Queralt, Anna; . (2021) . Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes. Antioxidants, 2021, vol. 10, núm. 3, p. 417. https://doi.org/10.3390/antiox10030417.

Abstract

There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.

URI

http://hdl.handle.net/10459.1/70857

DOI

https://doi.org/10.3390/antiox10030417

Is part of

Antioxidants, 2021, vol. 10, núm. 3, p. 417

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Except where otherwise noted, this item's license is described as cc-by (c) Pérez Bosch et al., 2021