Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure.

ABSTRACT: Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of wa

SUBMITTER: Guerrini L 

PROVIDER: S-EPMC7024224 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature