PDF(Pubmed)
Abstract：
Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction system ensures the production of high-quality VOO with abundant antioxidant compounds that naturally protect it from degradation. Proper storage is crucial in maintaining the quality of VOO, prompting the exploration of novel extraction and preservation techniques. Factors such as light, temperature, and oxygen greatly influence the degradation process, resulting in reduced levels of natural antioxidants like polyphenols. Undesirable by-products and non-aromatic compounds may be formed, making the oil unacceptable over time. On the basis of all this consideration, this study aimed to evaluate the synergic use of two different gases (CO2 and argon) during the malaxation phase to limit radical development and delay lipid autoxidation. Additionally, unconventional preservation systems, namely argon headspace, shellac, and bottle in bag, were assessed over a period of 150 days. The results evidenced that the use of CO2 and argon during the malaxation process resulted in an improvement in the oil quality compared to the one obtained with the traditional system. However, in traditional oils, the alternative packaging systems determined interesting outcomes as they were able to positively affect different parameters, while the packaging effect was more mitigated in the test oils.
摘要：
初榨橄榄油（VOO）是一种因其化学成分而享誉全球的产品，营养价值,和健康益处。消费者寻求自然，营养丰富,健康食品越来越青睐VOO。提取系统的优化可确保生产具有丰富的抗氧化剂化合物的高质量VOO，从而自然保护其免受降解。正确的存储对于保持VOO的质量至关重要，促使人们探索新颖的提取和保存技术。光等因素，温度,和氧气极大地影响降解过程，导致天然抗氧化剂如多酚的水平降低。可能形成不希望的副产物和非芳族化合物，使石油随着时间的推移变得不可接受。在所有这些考虑的基础上，这项研究旨在评估两种不同的气体（CO2和氩气）的协同使用在苹果酸阶段，以限制自由基的发展和延迟脂质自氧化。此外,非常规保存系统,即氩气顶部空间，虫胶,和袋子里的瓶子，经过150天的评估。结果表明，与传统系统相比，在麦芽化过程中使用CO2和氩气可改善油质量。然而,在传统油中，替代包装系统确定了有趣的结果，因为它们能够积极影响不同的参数，而包装效果在测试油中更减轻。
