Integral Olive Juice Extraction via Stable Gelled Emulsion
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Solution Overview
Problem
The olive oil industry faces pollution and inefficiency due to the disposal of vegetable waters rich in active ingredients, which are currently considered waste and are difficult to stabilize, leading to the loss of beneficial polyphenols and other constituents during traditional oil extraction processes.
Innovation Solution
A process that maintains the aqueous and oily phases in intimate contact during olive juice extraction, allowing for the collection of a stable integral olive juice as a gelled emulsion, which includes all natural ingredients without separation, and can be enhanced with viscosifying and emulsifying agents for increased shelf life and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional oil extraction processes separate the aqueous and oily phases, then the oil can be obtained with high purity, but the aqueous phase rich in polyphenols and active ingredients is discarded as waste causing pollution
Solution Approach 1:
The invention merges the previously separated aqueous and oily phases into a single integral olive juice product. The process maintains both phases in intimate contact during extraction, creating a stable emulsion that combines the benefits of both phases while eliminating waste disposal issues
Solution Approach 2:
Instead of discarding the aqueous phase as waste, the invention recovers it by integrating it with the oily phase to create the integral olive juice product, thereby transforming a harmful waste stream into a valuable resource
2Stability of the object's composition
If the aqueous phase is stabilized through traditional processing methods, then it can be preserved, but the polyphenols and active ingredients oxidize quickly and degrade
Solution Approach 1:
The oily phase acts as an intermediary that protects the aqueous phase polyphenols from oxidation. By maintaining the phases in intimate contact, the oil creates a protective environment that stabilizes the polyphenols and prevents their rapid degradation
Solution Approach 2:
The integral olive juice is a composite material combining the aqueous and oily phases in a stable emulsion. This composite structure provides mutual protection and stabilization, with the oil protecting the water-soluble polyphenols and the polyphenols enhancing the nutritional value of the oil
3Productivity
If continuous industrial extraction is used to increase oil yield, then more oil can be obtained, but the volume of aqueous waste increases significantly
Solution Approach 1:
The invention recovers the aqueous phase that would otherwise be wasted, transforming it into a valuable component of the integral olive juice product. This eliminates the waste volume problem while maintaining high oil yield through the continuous extraction process
4Ease of operation
If the aqueous phase is processed to remove polyphenols for stabilization, then it becomes easier to handle, but the beneficial active ingredients are lost
Solution Approach 1:
Instead of removing polyphenols to stabilize the aqueous phase, the invention combines the aqueous and oily phases into a stable emulsion. The oil acts as a natural stabilizer that protects the polyphenols, eliminating the need for removal while preserving the active ingredients
Solution Approach 2:
The integral olive juice is a composite emulsion that naturally stabilizes the polyphenol-rich aqueous phase through interaction with the oily phase. This composite structure makes the product easier to handle and store while retaining all beneficial active ingredients
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method preserves the natural properties and benefits of olive oil and its aqueous phase, providing a stable and effective product for dietary and cosmetic uses, reducing pollution and energy expenditure by avoiding unnecessary processing steps and maintaining the active ingredients in their native form.
Implementation Method 1
maintains the aqueous and oily phases in intimate contact during olive juice extraction, allowing for the collection of a stable integral olive juice as a gelled emulsion
Data Source
AI summary
The present invention relates to a method for preparing whole olive juice, including the following steps: a) selecting the olives one the basis of the maturity thereof; b) crushing and mixing the olives selected in the form of drupes; c) pressing the paste obtained in the preceding step; d) separating the resulting juice so as to separate the latter from the solid elements; and e) collecting the whole olive juice in the form of a stable gelled emulsion. The invention also relates to a composition containing whole olive juice obtained according to the method of the invention, including a mixture of the oil phase and the aqueous phase of olives, as well as to the use thereof in the field of cosmetics and/or dietetics.