Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

Abstract

There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.

This research was funded by CYCIT (AGL2016- 75329-R), CIBEROBN from the Instituto de Salud Carlos III, ISCIII from the Ministerio de Ciencia, Innovación y Universidades, (AEI/FEDER, UE), and Generalitat de Catalunya (GC) (2017SGR 196). M.-P. thanks the Ministry of Science Innovation (MICIU/FEDER) for the project (RTI2018-093974-B-I00). A.L.Y. wishes to thanks the Consejo Nacional de Ciencia y Tecnología (CONACYT) of Mexico for the doctoral scholarship. A.O.C. thanks the Ministerio de Ciencia, Innovación y Universidades for the FPU contract (FPU18/03119). J.L.C. thanks the Ministry of Science Innovation and Universities for the FPI contract (BES-2017-080017). A.V.Q. thanks the Ministry of Science Innovation and Universities for the Ramon y Cajal contract (RYC-2016-19355).