Ultrasonic Extraction of Extra Virgin Olive Oil
Traditional olive oil extraction often relies on time-consuming malaxation and can leave valuable oils trapped within the pulp, limiting both efficiency and profitability. By integrating powerful ultrasonic cavitation into the extraction process, producers can fundamentally transform their operations. The application of high-power ultrasound induces acoustic cavitation, which effectively disrupts olive cell structures and accelerates oil release. This non-thermal technology not only significantly boosts oil yields but also enhances the sensory and nutritional profile of the final product, ensuring a superior extra virgin olive oil with richer polyphenol content and intense aroma.
What Benefits Get Extra Virgin Olive Oil Producers by Ultrasonic Extraction?
Maximize yield, reduce processing time, and elevate oil quality with Hielscher sonicators for olive oil extraction!
- Higher Extraction Yields: Break cell walls to release more oil, increasing profitability by up to 22.7%.
- Superior Nutritional Quality: Enrich your oil with higher levels of antioxidants, polyphenols, tocopherols, and vitamins.
- Faster Processing: Drastically reduce malaxation times and pre-heating requirements for a more efficient production line.
- Scalable & Consistent: Achieve uniform product quality with continuous inline processing suitable for various olive cultivars.
Enhanced Sensory Profile: Achieve intense green color, richer aroma, and lower bitterness for a premium market product.
Tell us about your malaxation equipment and olive cultivars! Our expert team give you recommendations how to improve yield and quality with sonciation.
Ultrasonically extracted extra virgin olive oil contains more polyphenols
Ultrasonically-Assisted Malaxation and Extraction of Extra Virgin Olive Oil
Malaxation and extraction, basic steps of the mechanical olive oil extraction process, can be significantly improved by sonication. Malaxation and extraction efficiency depends on the rheological characteristics of olive paste as well as the process parameters of malaxation, such as time and temperature. These factors influence the yield and quality of virgin olive oil heavily.
When powerful ultrasound waves are applied to the olive paste, cavitation occurs. Cavitation is the formation, growth and implosion of gas bubbles during alternating pressure cycles. Ultrasonic cavitation breaks cell structures so that soluble compounds are released from the olive plant tissue and mass transfer is improved. Thus, the extraction rate and yield is significantly improved by ultrasonication. Oils from sonicated olive pastes show lower bitterness and higher content of tocopherols, chlorophylls and carotenoids, too.
Sonication is a mild, non-thermal food processing technology that allows to release the oil and active compounds (e.g. antioxidants, phenolics, vitamins) from the olive paste. The continuous inline process, where the olive paste passes the ultrasound cavitation zone, allows for a very uniform processing. Sonication is very beneficial to the process temperature, too: The ultrasonic treatment gives an instantaneous heating and reduces the pre-heating time of the olive paste drastically, afterwards the process temperature can be easily maintained at an optimal process temperature (e.g. 28-30ºC).
Advantages of Ultrasonic Extraction of Extra Virgin Olive Oil
The main benefits of ultrasound-intensified extra virgin olive oil extraction are:
- Higher yield: Ultrasonic extraction can increase the yield of extra virgin olive oil extraction by improving the efficiency of oil release from the avocado flesh.
- Improved quality: Ultrasonic extraction can produce extra virgin olive oil with a higher quality due to reduced exposure to high temperatures and lower levels of oxidation. This is because ultrasonic extraction generates less heat than traditional extraction methods, which can damage the oil and affect its quality.
- Faster extraction: Ultrasonic extraction can accelerate the extraction process by reducing the time required for the oil to be released from the olive paste.
- Efficiency Across Cultivars: Hielscher sonicators have demonstrated yield improvements across various olive cultivars, including Arbequina, Peranzana, Nocellara del Belice, and Coratina
Extra virgin olive oil is typically produced through mechanical extraction. The additional process step of ultrasound-assisted extraction improves the efficiency, yield, and quality of the extra virgin olive oil extraction process.
Scheme of olive oil extraction line: A. cleaning section; B. crusher; C. cavity pump; D. US machine; E. 6-malaxer section; F. horizontal centrifuge; G. vertical centrifuges.
(author and copyrigth: M. Servili et al. 2019; no copyright violation is intended.)
- Ultrasound system was applied to a virgin olive oil industrial plant of 2 tons/h.
- High increase of oil yield was obtained from olives at an early maturity index.
- Ultrasound positively influences the phenolic content of virgin olive oil.
- Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in ultrasonically treated olive oil compared to control oil extracted with a traditional process at an early maturity index.
Ultrasonic extractor UIP4000hdT installed in an olive mill for improved production of extra virgin olive oil
Benefits of Ultrasonic Olive Oil Extraction:
- higher yield
- more aromatic flavor and aroma
- lower bitterness
- higher antioxidant content
- longer shelf life
- intense green color
Industrial Ultrasonic Extraction Systems
Hielscher ultrasonics supplies ultrasonic extractors and ultrasonic food processing systems adapted to your process requirements. We spec our sonication systems to specifications of the customer such as capacity / throughput, olives (raw material), oil sort and quality, space, and retrofitting into existing production streams. By pumping the olive paste through an ultrasonic reactor chamber, the ultrasonic waves are applied very uniformly through the olive paste so that a very homogeneous product quality is achieved.
One of the major advantages of Hielscher ultrasonic systems is the full control over all process parameters. Sonication intensity, temperature and pressure can be completely controlled so that the sonication process can be perfectly optimized in regards to yield and quality standards.
The industrial grade of our ultrasonic systems allows for 24/7 operation and hazzle-free processing.
Sonication improves the extraction and malaxation of extra virgin olive oil.
Advantages of Hielscher Ultrasonic Olive Oil Extractors:
- full process control
- adaptable to customer requirements
- safe operation
- easy assembly & cleaning
- robustness & industrial grade (24/7)
- low, almost neglectable maintenance costs
- small space requirements
- easy retrofitting
Nutritionally Enriched Extra Virgin Olive Oil
Applying ultrasound waves during the maceration / malaxation step enables to improve the nutritional value of olive oil by enriching it in phenolic compounds and vitamins from olive leaves. By extracting phenolic compounds such as α-tocopherol and oleuropein from olive leaves and adding them to the olive oil, the nutritional quality of the olive oil can be enhanced.
Flavour Infused Olive Oil
Herbs and spices such as basil, sage, rosemary, garlic, lemon peel, peppers, ginger, rosemary sprigs, etc. can be used to infuse olive oil. The intense extraction effects of sonication help to release the flavor of the herbal / spice substrate much more complete and faster. Click here to read more about ultrasonic extraction!
Our ultrasonic systems are highly versatile and can be used in several process stages of your process. If you want to process your olive oil further, you can use your ultrasonic system to create fine size emulsions, e.g. to manufacture olive oil vinagrettes, dressings or sauces.
Frequently Asked Questions about Ultrasonic Olive Oil Extraction
How does ultrasonic extraction improve the olive oil extraction process?
Ultrasonic extraction utilizes high-power ultrasound waves to induce acoustic cavitation within the olive paste. This process creates micro-jets that break down olive cell walls and increase tissue permeability, allowing oil droplets to coalesce more easily. As a result, the extraction efficiency is significantly improved, leading to higher oil yields and shorter processing times compared to traditional mechanical methods.
What are the primary benefits of using ultrasound for extra virgin olive oil production?
The key benefits include:
- Higher Yield: Increased extraction of oil from the olive paste.
- Enhanced Quality: Higher levels of phenols, tocopherols, and antioxidants.
- Better Sensory Profile: Richer aroma, intense color, and lower bitterness.
- Process Efficiency: Reduced malaxation time and energy consumption.
- Extended Shelf Life: Improved oxidative stability due to higher natural antioxidants.
Does ultrasound-assisted extraction negatively affect the nutritional quality of the oil?
No, ultrasonic extraction is a mild, non-thermal technology. It minimizes the exposure of the oil to high temperatures and excessive oxygen, which helps preserve heat-sensitive nutrients. In fact, studies have shown that ultrasound-assisted extraction can increase the phenolic and antioxidant content of the oil, enhancing its nutritional value.
How does ultrasound impact the phenolic content of olive oil?
Ultrasonic extraction facilitates the release of bioactive compounds from the olive tissue. Research indicates that applying ultrasound during the malaxation phase can significantly increase the phenolic content of the final oil (often by over 10%), providing a product with higher antioxidant potential and improved health benefits.
What is ultrasound-assisted malaxation?
Ultrasound-assisted malaxation is the application of ultrasonic waves during the slow mixing phase (malaxation) of olive oil production. This intensifies the process by breaking cell structures and facilitating the coalescence of oil droplets, leading to higher yields and enriched oil quality in a fraction of the traditional time.
Is ultrasonic extraction suitable for all olive cultivars?
Yes. Ultrasonic systems are versatile and have demonstrated yield improvements across various olive cultivars, including Arbequina, Coratina, Peranzana, and Nocellara del Belice. The process parameters can be adjusted to optimize results for specific raw materials.
Can ultrasonic extraction be retrofitted into existing olive oil mills?
Yes. Hielscher ultrasonic systems are designed for easy integration into existing production lines. They offer full control over process parameters and can be adapted to specific capacities, space constraints, and quality requirements without major overhauls to the mill infrastructure.
Can ultrasonic technology be used for flavor-infused olive oils?
Absolutely. The intense extraction effects of sonication make it an excellent tool for creating flavored oils. It efficiently releases flavor compounds from herbs and spices (such as basil, rosemary, or garlic) into the oil much faster and more completely than traditional maceration methods.
More About Extra Virgin Olive Oil
Olive oil consists mainly of triacylglycerols and has small quantities of free fatty acids (FFAs), glycerol, phosphatides, pigments, flavour compounds, sterols, as well as microscopic particles of the olive fruit. Oleic acid is a monounsaturated omega-9 fatty acid that is with 55 to 83% the most dominant fatty acids of olive oil. If olive oil is made from low quality olive fruits or is not extracted carefully, the triacylglycerols are decomposed due to hydrolysis / lipolysis. By the hydrolytic / lipolytic reaction, the nutritionally high-grade triacylglycerols turn into free fatty acids. The free fatty acidity is the most important quality measurement of olive oil.
The high content of monounsaturated fatty acids and antioxidants in high-quality (extra) virgin olive oil can lower the risk of heart diseases and cancer. Furthermore, its anti-inflammatory effects can positively impact illnesses such as diabetes, hypertension, arthritis, and asthma.
Nutritional value of olive oil (per 100g / 3.5 oz / 103mL)
- Energy 3,701 kJ (885 kcal)
- Carbohydrates 0 g
- Fat 100 g
- saturated 14 g
- monounsaturated 73 g
- polyunsaturated 11 g
- omega-3 fat 0.8 g
- omega-6 fat 9.8 g
- protein 0 g
- vitamin E 14 mg
- vitamin K 62 μg
Besides its nutritional value, olive oil is a highly valued ingredient for skin care and cosmetical products. Due to its rich emollients, olive oil is a popular moisturizing additive in skin lotions and creams, exfoliating body scrubs and hair masks. Ultrasonic homogenizers are frequently used in the formulation and compounding process of skin care and cosmetic products. Ultrasonic shear forces create fine-size emulsions and dispersions. Ultrasonic encapsulation forms liposomes as carrier for active ingredients. Click here to learn more about the use of Hielscher ultrasonic mixers in the skin care and cosmetic industry!
2x Ultrasonicator UIP4000hdT for the malaxation of extra virgin olive oil. Ultrasound gives higher oil yields and higher polyphenol yields.
Literature/References
- FactSheet Ultrasonic Extraction of Extra Virgin Olive Oil
- Antonia Tamborrino, Agnese Taticchi, Roberto Romaniello, Claudio Perone, Sonia Esposto, Alessandro Leone, Maurizio Servili (2021): Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine. Ultrasonics Sonochemistry, Volume 73, 2021.
- Agnese Taticchi, Roberto Selvaggini, Sonia Esposto, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili (2019): Physicochemical characterization of virgin olive oil obtained using an T ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. Food Chemistry Volume 289, 15 August 2019, Pages 7-15.
- Servili M; Veneziani G.; Taticchi A.; Romaniello R.; Tamborrino A.; Leone A.(2019): Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. Ultrasonics Sonochemistry 59, 2019.
- Manganiello R., Pagano M., Nucciarelli D., Ciccoritti R., Tomasone R., Di Serio M.G., Giansante L., Del Re P., Servili M., Veneziani G. (2021): Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil. Foods. 2021 Nov 22;10(11):2884.
- Achat, S.; Rakotomanomana, N.; Tomao, V.; Madani, K.; Chibane, M.; Chemat, F.; Dangles, O. (2013): Enrichment of Olive Oil in Oleuropein by Ultrasound-Assisted Maceration and Antioxidant Activity. Abstract in Nutr & Metabol 2013.
- Bejaoui, M.A.; Beltran, G.; Aguilera, M.P.; Jimenez, A.; (2016): Continuous conditioning of olive paste by high power ultrasounds: Response surface methodology to predict temperature and its effect on oil yield and virgin olive oil (VOO) characteristics. LWT – Food Science and Technology 69, 2016. 175-184.
- Vossen, Paul (1998): Variety and Maturity the Two Largest Influences on Olive Oil Quality. Project Report. University of California, Davis, 1998.
Hielscher Ultrasonics manufactures high-performance ultrasonic homogenizers from lab to industrial size.