Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics.

The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars were processed to assess the influence of different technologies for fruit breaking (crushing and stoning) with and without controlled oxygen addition during this critical phase. The study of volatile compounds revealed that the enzymes that are responsible for their genesis during the technological process were significantly affected by oxygen addition in both the systems of fruit crushing.

Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide.

Acrylamide (AA) is a contaminant resulting from the Maillard reaction and classified by the International Agency for Research on Cancer (IARC) as a probable carcinogen in Group 2A, with proven neurotoxic effects on humans. European Union (EU) Regulation No. 2017/2158 is currently in force, which establishes measures meant to reduce AA levels in food and sets reference values, but not legal limits, equal to 40 and 150 μg/kg AA in processed cereal-based foods intended for infants and young children and in biscuits and rusks, respectively.

Growth, yield and oil quality of adult pedestrian olive orchards grown at four different planting systems.

This study evaluated growth, yield and olive oil quality of mature pedestrian olive orchards. Trees of three Sicilian cultivars Calatina, Nocellara del Belice and Abunara were planted at four combinations of planting densities and training forms. Trees at 2 × 5 m were trained to central leader (CLx2), those at 3 × 5 m to free palmette (FPx3), those at 4 x 5 to globe vase (GVx4), and those at 5 x 5 to poly-conic vase (PVx5).

Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety.

The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The 'Arbequina' variety has extractability problems, which is a challenge for master millers anywhere. This work aims to evaluate the behavior of different decanters and seeks to modulate the effect of some processing parameters and their interactions with oil extraction efficiency in the case of 'Arbequina.