CN109688826A - 制备保质期延长的食用油产品的方法及由此获得的食用油 - Google Patents

制备保质期延长的食用油产品的方法及由此获得的食用油 Download PDF

Info

Publication number
CN109688826A
CN109688826A CN201780046778.8A CN201780046778A CN109688826A CN 109688826 A CN109688826 A CN 109688826A CN 201780046778 A CN201780046778 A CN 201780046778A CN 109688826 A CN109688826 A CN 109688826A
Authority
CN
China
Prior art keywords
olive
edible oil
oil
polyphenol
extra virgin
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.)
Pending
Application number
CN201780046778.8A
Other languages
English (en)
Chinese (zh)
Inventor
毛罗·莱奥纳迪
伊瓦诺·莫塞蒂
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 CN109688826A publication Critical patent/CN109688826A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/06—Preservation of finished products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, 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, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
    • 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)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Plasma & Fusion (AREA)
  • Biochemistry (AREA)
  • Physics & Mathematics (AREA)
  • Optics & Photonics (AREA)
  • Toxicology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Electrochemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
CN201780046778.8A 2016-07-26 2017-07-24 制备保质期延长的食用油产品的方法及由此获得的食用油 Pending CN109688826A (zh)

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
CN109688826A true CN109688826A (zh) 2019-04-26

Family

ID=57610170

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201780046778.8A Pending CN109688826A (zh) 2016-07-26 2017-07-24 制备保质期延长的食用油产品的方法及由此获得的食用油

Country Status (12)

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

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

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999052377A1 (en) * 1998-04-14 1999-10-21 Unilever N.V. Fortification of a vegetable fat with antioxidants
CN102573506A (zh) * 2009-04-10 2012-07-11 科斯塔·多罗有限公司 具有保存期延长特性的食用油的制备方法以及通过该方法获得的食用油

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
WO2014147651A1 (en) * 2013-03-18 2014-09-25 Università Degli Studi Di Bari "Aldo Moro" Method and an 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

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999052377A1 (en) * 1998-04-14 1999-10-21 Unilever N.V. Fortification of a vegetable fat with antioxidants
CN102573506A (zh) * 2009-04-10 2012-07-11 科斯塔·多罗有限公司 具有保存期延长特性的食用油的制备方法以及通过该方法获得的食用油

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SONIA MEJRI，ETAL.: "Effects of gamma ray irradiation on olive fruits quality，enzyme activities and issued oil", 《BIOTECHNOLOGY》 *

Also Published As

Publication number Publication date
IT201600078129A1 (it) 2018-01-26
JP2019523007A (ja) 2019-08-22
CA3031599A1 (en) 2018-02-01
BR112019001550A2 (pt) 2019-05-14
RU2019102622A (ru) 2020-08-26
WO2018020388A1 (en) 2018-02-01
RU2019102622A3 (it) 2020-10-20
TW201803459A (zh) 2018-02-01
IL264432A (en) 2019-02-28
AU2017304876B2 (en) 2021-08-05
RU2746564C2 (ru) 2021-04-15
AU2017304876A1 (en) 2019-02-21
KR20190043529A (ko) 2019-04-26
MX2019001133A (es) 2019-06-24

Similar Documents

Publication Publication Date Title
Sultana et al. Investigation on the antioxidant activity of leaves, peels, stems bark, and kernel of mango (Mangifera indica L.)
Jaspal et al. Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat
O’Keefe et al. Effects of peanut skin extract on quality and storage stability of beef products
Lopes et al. Bioactive compounds and total antioxidant capacity of cashew apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones
Mohamed Ahmed et al. Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties
Martínez‐Esplá et al. Oxalic acid preharvest treatment increases antioxidant systems and improves plum quality at harvest and during postharvest storage
Riveros et al. Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels
Naseri et al. Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)
Bibi et al. Postharvest Quality and Shelf Life of Mango (M angifera indica L.) Fruit as Affected by Various Coatings
Dao et al. Study of jelly drying cashew apples (Anacardium occidentale L.) processing
Dourtoglou et al. Storage of olives (Olea europaea) under CO2 atmosphere: Effect on anthocyanins, phenolics, sensory attributes and in vitro antioxidant properties
Khairuddin et al. Nutrient compositions and total polyphenol contents of selected dried fruits available in Selangor, Malaysia
González‐Hidalgo et al. Evaluation of table olive by‐product as a source of natural antioxidants
Nixwell et al. Proximate, chemical compositions and sulphur concentrations on quality of selected dried mango (Mangifera indica L.)
Vakili et al. Antioxidant effect of orange peel extract on chemical quality, sensory properties, and black spots of farmed white shrimp
Moreira et al. Quality parameters, antioxidant activity, and sensory acceptability of mixed jams of rose petals and apple
CN109688826A (zh) 制备保质期延长的食用油产品的方法及由此获得的食用油
Oludemi et al. Chemical, antioxidant and sensory properties of tomato‐watermelon‐pineapple blends, and changes in their total antioxidant capacity during storage
US10092018B2 (en) Edible oil having an increased shelf-life and a clear appearance
Moreno et al. Optimizing electron beam irradiation of “Tommy Atkins” mangoes (Mangifera indica L.)
Alam et al. A study on watermelon (Citrullus Lanatus) juice preserved with chemical preservatives at refrigeration temperature
Haider et al. Postharvest application of gamma irradiation affects fruit quality and antioxidant enzymes activities of ‘kinnow’mandarin fruits during cold storage
Mridha et al. Effects of gamma irradiation on antioxidant markers, microbial population an d sensory attributes of strawberry (Fragaria× ananassa Duch.) cv. Festival
Moussaid et al. Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation
Kušar et al. Quality and safety of botanical food products and their labelling

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20190426

RJ01 Rejection of invention patent application after publication