Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Area of Science:

• Food Science
• Olive Oil Quality

Background:

• Veiled extra virgin olive oil (VEVOO) is a popular global product.
• Understanding factors affecting VEVOO quality during storage is essential.

Purpose of the Study:

• To investigate the impact of water content and microbial contamination on VEVOO quality evolution.
• To evaluate the effectiveness of filtration and high hydrostatic pressure (HHP) treatments in preserving VEVOO quality.

Main Methods:

• A full factorial design with filtration and HHP treatments was employed.
• Samples were analyzed for turbidity, legal parameters, volatile organic compounds, and phenolic compounds.
• Water activity was controlled and monitored.

Main Results:

• High water activity (>0.6 Aw) correlated with microbial contamination, leading to "fusty" sensory defects due to volatile aroma compound formation.
• Elevated water activity accelerated the hydrolytic degradation of phenolic compounds.
• Filtration and HHP treatments showed selective effects on VEVOO quality parameters.

Conclusions:

• Oil turbidity must be managed by controlling water content and implementing good manufacturing practices.
• Filtration and HHP treatments can be utilized to mitigate quality degradation in VEVOO.
• Minimizing water content is key to preventing microbial growth and preserving VEVOO quality.