High Vacuum Applied in the Malaxation Process in Industrial Plants: Effect on the Extractability and Quality of Extra Virgin Olive Oil
Authors:
- Gianluca Veneziani
- Roberto Selvaggini
- Agnese Taticchi
- Stefania Urbani
- Sonia Esposto
- Maurizio Servili
Summary
This study investigates the effects of high vacuum conditions applied during the malaxation process in industrial olive oil production facilities on the extractability and quality of extra virgin olive oil. The application of high vacuum can increase the oil yield by promoting the coalescence of oil droplets within the olive paste and at the same time contribute to the preservation of phenolic compounds.
Key Findings
- Oil Yield: The application of high vacuum conditions increased the oil yield by promoting the coalescence of oil droplets within the olive paste.
- Phenolic Compounds: The vacuum system caused changes in the mechanical and structural properties of the olive cells, contributing to the preservation of phenolic compounds.
- Sensory Quality: High vacuum-assisted extraction improved the sensory quality of extra virgin olive oil by positively affecting its phenolic and volatile compound profiles.
Conclusion
The application of high vacuum during the malaxation process in industrial olive oil production stands out as an effective method to both increase oil yield and improve the phenolic content and sensory quality of the product. Producers are recommended to consider this innovative method to optimize product quality and yield.
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