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Ultrasonic Extraction for Olive Oil

Views: 0     Author: Site Editor     Publish Time: 2025-10-08      Origin: Site

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A team of researchers at the University of Bari is working to improve the mixing phase in olive oil production by introducing ultrasonic technology, thereby increasing oil extraction yield and the concentration of polyphenols and antioxidants. Using ultrasonic in a continuous circulation mill increased yield from 14.5% to 16.5%, while also boosting the content of healthy molecules in the olive oil without affecting its chemical or sensory properties.


“The main research objectives in the field of extraction are essentially three aspects related to the chemical synthesis phase: reducing the time of this step, improving heat exchange, and increasing oil extraction yield without negatively affecting phenol content,” explained Maria Lisa Amirante Clodoveo of the Aldo Moro University of Bari.


Globally, emerging technologies ranging from microwaves to pulsed electric fields have been tested and used, but the Italian team of researchers focused on ultrasound. In addition to its potential to modulate the effects of chemical, physical, and biochemical reactions in the crushed olive paste, ultrasound offers low-cost equipment, easy scalability, and a high degree of process sustainability from an energy perspective.


Thus, the researchers hoped to develop a technological solution that would be affordable to a wide range of producers, improving yield and quality without increasing energy costs. "We believe ultrasound is very promising because it exerts a non-irritating thermal effect while also having a considerable mechanical effect," Clodoveo explained. The mechanical effect is due to cavitation, which, in simple terms, is the formation of tiny vapor bubbles caused by oscillations in pressure.


The bubbles reach a critical diameter until they violently explode, creating a fluid jet that shatters the cells, which pass intact through the mill. However, not all ultrasound frequencies produce effective cavitation within the olive paste. In simulation tests, the researchers confirmed that only low-frequency ultrasound (20–50 kHz) achieves this goal.


Essentially, many cells pass through the mill without rupturing until they eventually enter the mill.

"Thanks to ultrasound, cavitation immediately causes these cells to rupture, releasing oily droplets and trace compounds," he explained. "This has a dual effect: a higher release of olive oil and a higher concentration of polyphenols and antioxidants, such as carotenoids and tocopherols."


By using ultrasound in a continuous circulation mill, the researchers observed a significant increase in yield, from approximately 14.5% with the conventional process to 16.5% with ultrasound. Furthermore, they assessed an increase of over 20% in polyphenols in samples treated with the ultrasound system. “Filomena Corbo evaluated the content of molecules with health effects and found results higher than those obtained with conventional olive oil,” Clodoveo noted.

Similarly, the profile of chemical and sensory characteristics used for product classification was unaffected and showed no significant differences compared to the conventional system.


Furthermore, headspace analysis of the samples, performed by Antonello Paduano using gas chromatography, showed no damage to volatile compounds. This underscores that the delicate lipoxygenase pathway is unaffected by the thermal effects of ultrasound.


“To meet evolving market demands, millers need efficient plants that limit investment and management costs, reduce processing time, and maximize productivity,” Clodoveo explained. “Reducing procedures and resource consumption, combined with maintaining quality, helps guarantee better profits.”




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