2026-04-17T20:42:46Zhttps://recercat.cat/oai/requestoai:recercat.cat:2445/1763202025-11-19T11:04:53Zcom_2072_1057col_2072_478917col_2072_478924
RECERCAT
author
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
2021-04-15T09:40:14Z2021-04-15T09:40:14Z2021-03-092021-04-15T09:40:14Z
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.
cc-by (c) Pérez Bosch, Maria et al., 2021 http://creativecommons.org/licenses/by/3.0/es info:eu-repo/semantics/openAccess
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
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion