PHYSICAL CHARACTERIZATION OF NOVEL OLIVE POWDER

Date

2024-11-04

Author

Çetin Karasu, Melis
Öztop, Halil Mecit
Mert, Behiç

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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The demand for highly nutritious and functional foods is increasing. Olive fruit is considered to have significant health benefits due to its high monounsaturated fatty acid and phenolic content, playing an essential role in the Mediterranean diet. In this regard, this study aims to produce a novel olive powder product. Olive powder was produced using a high-pressure homogenizer (HPH) and freeze dryer. This method allowed the production of self-entrapped olive powder without the use of additives or the removal of the fruit's oil content. The pre-homogenized sample was processed through the HPH at two different pressure levels (600 and 1200 BAR) and with varying pass numbers (1 and 2 passes). Subsequently, the suspension was freeze-dried and ground. As control samples, olives were processed using the same procedure without HPH treatment, and directly lyophilized olives were also used. The quality of powdered foods is crucial during storage. Therefore, bulk and tapped densities, Carr’s Index, Hausner Ratio for flowability, and particle size analysis were conducted to assess the impact of applied pressure on the final product. Additionally, TD-NMR measurements, a non-destructive analytical technique, were performed to compare olive powders produced with HPH to the control groups. Results indicated that the particle size of the final product influences its flow properties, and HPH can enhance the flowability of the powders. NMR measurements revealed two different relaxation times, which could be associated with different oil states. Moreover, changes in T2 relaxation times suggested that applying HPH could reduce the mobility of the oil within the powder. In conclusion, a value-added olive powder can be produced using HPH followed by freeze-drying. The quality parameters of the final product were improved by applying pressure compared to the control samples.

URI

https://hdl.handle.net/11511/118104

Collections

Department of Food Engineering, Conference / Seminar