The application of this non-thermal technology, which halves beating times without affecting the quality standards for Extra Virgin, is emerging as a key solution for modernizing industrial oil mills. The study, published in the international scientific journal Agriculture, addresses the global demand for EVOO with maximum sensory and functional quality, while also improving the process's energy sustainability.
The work, conducted by researchers Abrahan Gila, María Paz Aguilera, Araceli Sánchez, Antonio Jiménez, and Gabriel Beltrán, highlights improved extraction in the Picual variety. Applying medium intensity PEF before just 30 minutes of beating reduced residual oil in the pomace by 33% to 35% compared to the control, demonstrating the possibility of halving beating time while maintaining or improving industrial yield.
In the Arbequina variety, low-intensity treatment has shown an unprecedented phenolic increase, boosting total phenolic compounds by 50% to 53% with reduced beating times (15 to 30 minutes). The application of low-intensity Electric Pulses in Picual also increased phenols by up to 17% after 60 minutes of beating.
The study also analyzed the modulation of the aromatic profile. In Arbequina, low-intensity PEF activated the alcohol acyltransferase (AAT) enzyme, favoring the formation of volatile C6 esters (+58.4% after 30 minutes of beating), responsible for the fruity and floral notes characteristic of premium oils. Furthermore, the treatment enhanced the release of natural pigments, contributing to the oils' color and oxidative stability.
