PHENOILS ends its second annuity successfully after investigating new extraction technologies to produce Healthier Extra Virgin Olive Oils
This procedure obtains higher polyphenolic content in extra virgin olive oils, compounds responsible of its flavor and of benefits in health.
PHENOILS has end its second annuity successfully, obtaining its main objective to find and test new extractive techniques to produce HPEVOOs, minor compounds responsible for the most benefits in health to the consumer.
PHENOILS, a project financed by EIT-FOOD (European Food Innovation Community), led by Acesur, and constituted in committee with the Institute of Fat (Spanish National Research Council CSIC), Fraunhofer Technological Center, University of Turin and the Portuguese company Energy Pulses Systems.
After development of first project´s annuity, the new selected extractive methodologies (ultrasound, electric field pulses and both combined) have been tested both at high pilot scale as well as at industrial scale, in RIS countries Spain, Portugal and Italy, which economies are closely related to olive sector.
These trials were carried out during 2021-2022 campaign, from end October to December, with cultivars Manzanilla in Spain, Arbequina in Portugal, and Coratina in Italy, at a medium ripening stage.
Although latest results are in completion phase, results obtained at time zero, both in terms of improved extraction performance and increased polyphenols, with the two technologies and the combined technology have presented optimistic and positive data for the project, so it is expected to successfully finish this second annuity in order to face industrial scale with the final selected technology in 2022´s annuity in new RIS countries.
