CA3031599A1 - A method of preparing an edible oil product having an increased shelf life and the edible oil product thereby obtained - Google Patents

A method of preparing an edible oil product having an increased shelf life and the edible oil product thereby obtained Download PDF

Info

Publication number
CA3031599A1
CA3031599A1 CA3031599A CA3031599A CA3031599A1 CA 3031599 A1 CA3031599 A1 CA 3031599A1 CA 3031599 A CA3031599 A CA 3031599A CA 3031599 A CA3031599 A CA 3031599A CA 3031599 A1 CA3031599 A1 CA 3031599A1
Authority
CA
Canada
Prior art keywords
oil
olives
edible oil
olive
polyphenols
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
CA3031599A
Other languages
English (en)
French (fr)
Inventor
Mauro Leonardi
Ivano Mocetti
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Costa D'Oro SpA
Original Assignee
Costa D'Oro SpA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Costa D'Oro SpA filed Critical Costa D'Oro SpA
Publication of CA3031599A1 publication Critical patent/CA3031599A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B20/00—Preservation of edible oils or fats
    • A23B20/30—Preservation of other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A23B2/503—Preservation of foods or foodstuffs, in general by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/005—Refining fats or fatty oils by wave energy or electric current, e.g. electrodialysis

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Electrochemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Physics & Mathematics (AREA)
  • Health & Medical Sciences (AREA)
  • Optics & Photonics (AREA)
  • Plasma & Fusion (AREA)
  • Toxicology (AREA)
  • Biochemistry (AREA)
CA3031599A 2016-07-26 2017-07-24 A method of preparing an edible oil product having an increased shelf life and the edible oil product thereby obtained Abandoned CA3031599A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IT102016000078129 2016-07-26
IT102016000078129A IT201600078129A1 (it) 2016-07-26 2016-07-26 Procedimento per la preparazione di un olio commestibile contraddistinto da un incrementato tempo di conservazione ed olio commestibile ottenibile mediante tale procedimento.
PCT/IB2017/054461 WO2018020388A1 (en) 2016-07-26 2017-07-24 A method of preparing an edible oil product having an increased shelf life and the edible oil product thereby obtained

Publications (1)

Publication Number Publication Date
CA3031599A1 true CA3031599A1 (en) 2018-02-01

Family

ID=57610170

Family Applications (1)

Application Number Title Priority Date Filing Date
CA3031599A Abandoned CA3031599A1 (en) 2016-07-26 2017-07-24 A method of preparing an edible oil product having an increased shelf life and the edible oil product thereby obtained

Country Status (12)

Country Link
JP (1) JP2019523007A (https=)
KR (1) KR20190043529A (https=)
CN (1) CN109688826A (https=)
AU (1) AU2017304876B2 (https=)
BR (1) BR112019001550A2 (https=)
CA (1) CA3031599A1 (https=)
IL (1) IL264432A (https=)
IT (1) IT201600078129A1 (https=)
MX (1) MX2019001133A (https=)
RU (1) RU2746564C2 (https=)
TW (1) TW201803459A (https=)
WO (1) WO2018020388A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110403024A (zh) * 2019-09-05 2019-11-05 陇南橄榄绿农业开发有限公司 一种橄榄萃取植物调和油配方及其制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HUP0101529A3 (en) * 1998-04-14 2002-08-28 Unilever Nv Fortification of a vegetable fat with antioxidants
EP1978078A1 (en) * 2007-04-04 2008-10-08 Mediterranea Identitat S.L. Preserved olive paste
JP5308073B2 (ja) * 2008-06-04 2013-10-09 花王株式会社 ポリフェノールを高濃度に含有するオリーブオイル
WO2010116392A1 (en) * 2009-04-10 2010-10-14 Costa D'oro S.P.A. Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method
US20160053199A1 (en) * 2013-03-18 2016-02-25 Universita Degli Studi Di Bari "Aldo Moro" Method and apparatus for the extraction of oil from olives or other oil-fruits
JP6343538B2 (ja) * 2014-09-29 2018-06-13 大和製罐株式会社 容器詰め生肉の放射線殺菌方法

Also Published As

Publication number Publication date
IT201600078129A1 (it) 2018-01-26
IL264432A (en) 2019-02-28
JP2019523007A (ja) 2019-08-22
TW201803459A (zh) 2018-02-01
RU2019102622A (ru) 2020-08-26
BR112019001550A2 (pt) 2019-05-14
AU2017304876B2 (en) 2021-08-05
RU2019102622A3 (https=) 2020-10-20
KR20190043529A (ko) 2019-04-26
MX2019001133A (es) 2019-06-24
RU2746564C2 (ru) 2021-04-15
CN109688826A (zh) 2019-04-26
AU2017304876A1 (en) 2019-02-21
WO2018020388A1 (en) 2018-02-01

Similar Documents

Publication Publication Date Title
Martín-Diana et al. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce
Majdinasab et al. Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets
Chandra et al. Effects of pH, high pressure processing, and ultraviolet light on carotenoids, chlorophylls, and anthocyanins of fresh fruit and vegetable juices
Lindley The impact of food processing on antioxidants in vegetable oils, fruits and vegetables
Serrano et al. The addition of essential oils to MAP as a tool to maintain the overall quality of fruits
Bhat Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice
Tomadoni et al. Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
Kryževičūtė et al. Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers
Tomadoni et al. Individual and combined effects of pomegranate extract and ultrasonic treatments on kiwifruit juice quality parameters
Abbadi et al. Evaluation of the effect of packaging materials and storage temperatures on quality degradation of extra virgin olive oil from olives grown in Palestine
Abd El-Khalek et al. Utilization of fruit by-product in ground meat preservation
Avalos-Llano et al. UV-C treatment applied alone or combined with orange juice to improve the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries
Mesquita et al. Grape juice blends treated with gamma irradiation evaluated during storage
US10092018B2 (en) Edible oil having an increased shelf-life and a clear appearance
Vu et al. Physicochemical and biological properties of cashew apples in the form of juice, concentrated juice, and fresh under different storage conditions
AU2017304876B2 (en) A method of preparing an edible oil product having an increased shelf life and the edible oil product thereby obtained
Babalık et al. Use of carvacrol helps maintain postharvest quality of red globe table grape.
Alvarez et al. Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
Phong et al. Postharvest decontamination of fresh black truffle (Tuber melanosporum): Effects on microbial population and organoleptic qualities
Irmak et al. Evaluation of olive preservation methods on bioactive constituents and antioxidant properties of olive oils
Afaneh et al. Evaluation of selected quality degradation indices for palestinian extra virgin olive oil bottled in different packaging materials upon storage under different lighting conditions
Segovia‐Bravo et al. Effect of inert atmosphere on the postharvest browning of Manzanilla olives and optimization by response surface methodology of the aqueous treatments
Hanh et al. Change of chlorophyll and vitamin C In green peas (Pisum Sativum) during thermal processing
Panahi et al. The quality parameters of tomato paste stored in containers Robby in comparison with conventional ways of cold storage
Nardella et al. State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life. Foods 2022, 11, 665

Legal Events

Date Code Title Description
FZDE Discontinued

Effective date: 20231024