2026-04-14T03:00:37Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1763202025-11-19T11:04:53Zcom_2072_1057col_2072_478917col_2072_478924

00925njm 22002777a 4500 dc Pérez Bosch, Maria author López-Yerena, Anallely author Lozano-Castellón, Julián author Olmo-Cunillera, Alexandra author Lamuela Raventós, Rosa Ma. author Martin-Belloso, Olga author Vallverdú i Queralt, Anna author 2021-04-15T09:40:14Z 2021-04-15T09:40:14Z 2021-03-09 2021-04-15T09:40:14Z 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. Oli d'oliva Fenols Espectrometria de masses Cromatografia de líquids Olive oil Phenols Mass spectrometry Liquid chromatography Impact of Novel Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes