Biblioteca Digital do IPB
Repositório de Publicações do Instituto Politécnico de Bragança
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Impact of simulated winter and summer transport conditions on olive oil phy sicochemical-sensory quality
Publication . Ferreiro, Nuno Manuel; Pereira, José Alberto; Peres, António M.; Rodrigues, Nuno
This study investigated how temperature variations during transportation affect the quality of extra virgin olive oil (EVOO). Samples with ripe and light green fruitiness were stored in plastic and glass bottles and exposed to simulated winter (4–16 °C) and summer (16–45 °C) daily temperature typical cycles. Over a 45-day period, quality parameters, antioxidant activity (DPPH), and sensory characteristics were analysed every 15 days. Although the oils remained within the legal EVOO thresholds a progressive decline in quality indicators was observed. By day 45, a rancid defect emerged, disqualifying the oil to VOO. DPPH values dropped by 56% in ripe oils and 61% in light green ones. Under summer conditions, total phenols in green EVOO stored in plastic containers fell sharply from 573 to 189 mg/kg. These findings highlight that temperature fluctuations, especially under summer-like conditions, negatively affect the physicochemical-sensory quality of oils, emphasizing the importance of proper transport conditions.
Impact of simulated winter and summer transport conditions on olive oil phy sicochemical-sensory quality
Publication . Ferreiro, Nuno Manuel; Pereira, José Alberto; Peres, António M.; Rodrigues, Nuno
This study investigated how temperature variations during transportation affect the quality of extra virgin olive oil (EVOO). Samples with ripe and light green fruitiness were stored in plastic and glass bottles and exposed to simulated winter (4–16 °C) and summer (16–45 °C) daily temperature typical cycles. Over a 45-day period, quality parameters, antioxidant activity (DPPH), and sensory characteristics were analysed every 15 days. Although the oils remained within the legal EVOO thresholds a progressive decline in quality indicators was observed. By day 45, a rancid defect emerged, disqualifying the oil to VOO. DPPH values dropped by 56% in ripe oils and 61% in light green ones. Under summer conditions, total phenols in green EVOO stored in plastic containers fell sharply from 573 to 189 mg/kg. These findings highlight that temperature fluctuations, especially under summer-like conditions, negatively affect the physicochemical-sensory quality of oils, emphasizing the importance of proper transport conditions.
Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome
Publication . Martins, Davide Coelho; Thiago Pereira Pio de; Peres, António M.; Rodrigues, Nuno
Effective control of malaxation conditions is crucial for extra virgin olive oil (EVOO) quality. This study evaluated the combined effects of malaxation temperature (25, 32, 40ºC), duration (30, 45, 60 min), and olive paste mass (350 g, 700 g) on EVOOs’ physicochemical and sensory parameters. Global heat transfer coefficients (U) were calculated under steady-state conditions ranging from 2 to 63 Wm−2ºC−1 and correlated with the oil’s quality parameters. Principal component analysis confirmed that processing variables studied strongly influenced EVOO profiles. Higher U values improved sensory attributes at shorter malaxing durations but detrimental under prolonged heating. Antioxidant activity increased either with lower paste mass and 45 min of malaxation, or with higher paste mass and 30 min of malaxation, at temperatures of 25–32°C. Results highlight the complex interaction of processing conditions and suggest that U may be a useful integrating metric of malaxing conditions and, to some extent, EVOO profiles.
Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome
Publication . Martins, Davide Coelho; Souza, Thiago Pereira Pio de; Peres, António M.; Rodrigues, Nuno
Effective control of malaxation conditions is crucial for extra virgin olive oil (EVOO) quality. This study evaluated the combined effects of malaxation temperature (25, 32, 40ºC), duration (30, 45, 60 min), and olive paste mass (350 g, 700 g) on EVOOs’ physicochemical and sensory parameters. Global heat transfer coefficients (U) were calculated under steady-state conditions ranging from 2 to 63 Wm−2ºC−1 and correlated with the oil’s quality parameters. Principal component analysis confirmed that processing variables studied strongly influenced EVOO profiles. Higher U values improved sensory attributes at shorter malaxing durations but detrimental under prolonged heating. Antioxidant activity
increased either with lower paste mass and 45 min of malaxation, or with higher paste mass and 30 min of malaxation, at temperatures of 25–32°C. Results highlight the complex interaction of processing conditions and suggest that U may be a useful integrating metric of malaxing conditions and, to some extent, EVOO profiles.
O projeto inovação Hydrosaap como contributo para a sustentabilidade hídrica
Publication . Silva, Flora; Oliveira, Thayene Aparecida; Scalize, Paulo; Afonso, Maria João A.P.S.; Geraldes, Ana Maria
O estudo apresenta os resultados preliminares do projeto inovação “HydroSAAP”, promovido pelo Instituto Politécnico de Bragança (IPB, Portugal), em curso desde maio de 2023. O objetivo é melhorar a gestão do consumo de água numa residência de estudantes do IPB e promover o conhecimento técnico e científico, ainda pouco explorado em Portugal, sobre a monitorização “in situ” de sistemas de aproveitamento de águas pluviais (SAAP). Pretende também contribuir para educar para o uso sustentável da água, podendo ser replicado em investigações futuras.