Solid carbon dioxide to promote the extraction of extra-virgin olive oil

A. Zinnai; F. Venturi; M. F. Quartacci; C. Sanmartin; F. Favati; G. Andrich

doi:10.3989/gya.0493151

Autores/as

A. Zinnai Department of Agriculture, Food and Environment, University of Pisa
F. Venturi Department of Agriculture, Food and Environment, University of Pisa
M. F. Quartacci Department of Agriculture, Food and Environment, University of Pisa
C. Sanmartin Department of Agriculture, Food and Environment, University of Pisa
F. Favati Department of Biotechnology, University of Verona
G. Andrich Department of Agriculture, Food and Environment, University of Pisa

DOI:

https://doi.org/10.3989/gya.0493151

Palabras clave:

Aceite de oliva virgen extra, Calidad del producto, Criomaceración, Índice de extracción, Nieve carbónica

Resumen

El uso de dióxido de carbono sólido (hielo seco) como criogénico está muy extendido en la industria alimentaria para producir vinos de alta calidad, ricos en color y perfumes. La adición directa de dióxido de carbono en estado sólido a las aceitunas antes de la molienda representa el paso fundamental que caracteriza este innovador sistema de extracción. En condiciones ambientales el dióxido de carbono sólido evoluciona directamente en la fase de aire (sublimación), y el contacto directo entre el criógeno y las aceitunas induce una solidificación parcial del agua celular dentro de los frutos. Dado que el volumen ocupado por el agua en el estado sólido es mayor que en el estado líquido, los cristales de hielo formados son incompatibles con la estructura celular e inducen el colapso de las células, además de promover la difusión de las sustancias celulares en el aceite extraído, que así, por lo tanto, se enriquece con metabolitos celulares que se caracterizan por un alto valor nutracéutico. Además, una capa de CO₂, permanece sobre la pasta de aceitunas para preservar de la degradación oxidativa. La adición de dióxido de carbono sólido a las aceitunas procesadas indujo un aumento estadísticamente significativo en el rendimiento de aceite y promueve la acumulación de tocoferoles en la fase lipídica, mientras que produce un incremento, no significativo, de la fracción fenólica del aceite.

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