Journal of Food Processing & Technology

The quality of extra virgin olive oil obtained by an innovative extraction technology

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Zinnai Angela, Venturi Francesca, Sanmartin Chiara, Dâ??Agata Mari, Taglieri Isabella and Andrich Gianpaolo

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

In the last years, many studies have been performed to remark and describe the safety and nutritional quality of extra-virgin olive
oil. These properties are strictly connected both to the quality of raw material and to the employed extraction technology which
can deeply affect the chemical composition and the sensory characteristics of the virgin olive oil produced. In this experimental
work, an innovative extraction technology was set up with the aim to verify the possible influence of different process conditions
adopted on the olive oil quality. The operation which marks this new extraction system (patent number RM2010A000617) is the premilling
addition of solid carbon dioxide CO2, s (carbonic snow) directly to the olives, promoting the olive cryomaceration. After the
contact between the CO2, s (sublimation point: T=-78.5°C; P=1atm) and the olives, the cellular water inside the fruits freezes. After
freezing, as a consequence of the increase of cellular volume, the cell membrane collapses (cellular crash) while the cellular contents
can spill out, enriching the liquid phase with cellular metabolites and oil. The experimental runs show that the addition of the CO2,
seems to improve the extraction yield, which depends on many variables: Ripeness degree and water content of the olives, time and
conditions adopted during their storage, ratio between cryogen and olives (w/w). Moreover, this innovative technology increases
the oil concentration of bioactive compounds (ex: Tocopherols, phenols) which play a key role in the quality and health benefits of a
virgin olive oil.

Biography :

Zinnai Angela completed her PhD from the Scuola Superiore Sant’Anna, Pisa. She is an Associate Professor of food technology of Pisa University. In 2008, she received a
“Special Mention” at “Montana Premium” for Food Science Research (with her colleague Venturi F.). She published more than 80 papers in journals or volumes and serving
as a referee for research projects and papers. She was a scientific responsible for an Original Patent (PT2009A000018) that received a “Special mention of the Jury” at 24°
SIMEI. She was a chair at Bioprocess 2013 (Kansas City, USA) and at Food Technology 2014 (Las Vegas, USA).