{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T02:55:17Z","timestamp":1760151317944,"version":"build-2065373602"},"reference-count":46,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,3,16]],"date-time":"2022-03-16T00:00:00Z","timestamp":1647388800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>Agriculture 4.0 is gaining more attention, and all companies are thinking about innovating machines to increase income and improve the quality of the final products. In the agro-food sector, there is space for innovation, as it is far behind the industrial sector. This paper reports an industrial-scale study on the application of an innovative system for the extraction of Sicilian EVOO (extra virgin olive oil) to improve both process management and the quality of the product. Based on previous studies, the authors suggested an innovative machine equipped with a SCADA (supervisory control and data acquisition system) for oxygen and process duration monitoring and control. The objective of the research was thus to discuss the development of a SCADA platform applied to the malaxer and the establishment of an optimized approach to control the main process parameters for obtaining high-quality EVOO. The SCADA system application in the EVOO extraction process allowed a qualitative improvement of the Sicilian EVOO of Nocellara del Belice and Cerasuola cultivars. The use of the innovative system made it possible to increase the values of tocopherols (by about 25%) in Cerasuola cultivar and total phenol content (by about 30%) in Nocellara del Belice cultivar EVOOs.<\/jats:p>","DOI":"10.3390\/s22062289","type":"journal-article","created":{"date-parts":[[2022,3,16]],"date-time":"2022-03-16T22:15:04Z","timestamp":1647468904000},"page":"2289","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["An Innovative Malaxer Equipped with SCADA Platform for Improving Extra Virgin Olive Oil Quality"],"prefix":"10.3390","volume":"22","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8881-1574","authenticated-orcid":false,"given":"Mariangela","family":"Vallone","sequence":"first","affiliation":[{"name":"Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6362-8952","authenticated-orcid":false,"given":"Giuseppe","family":"Aiello","sequence":"additional","affiliation":[{"name":"Department of Engineering, University of Palermo, Viale Delle Scienze Ed. 9, 90128 Palermo, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3119-4445","authenticated-orcid":false,"given":"Filippa","family":"Bono","sequence":"additional","affiliation":[{"name":"Department of Economics, Business and Statistics, University of Palermo, Viale Delle Scienze Ed. 13, 90128 Palermo, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0352-1613","authenticated-orcid":false,"given":"Claudio","family":"De Pasquale","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Giovanni","family":"Presti","sequence":"additional","affiliation":[{"name":"Chemical Laboratory of Palermo, Italian Customs and Monopolies Agency, Via Crispi, 143, 90133 Palermo, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pietro","family":"Catania","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1007\/s11694-020-00640-9","article-title":"Quality parameters, chemical compositions and antioxidant activities of Calabrian (Italy) monovarietal extra virgin olive oils from autochthonous (Ottobratica) and allochthonous (Coratina, Leccino, and Nocellara del Belice) varieties","volume":"15","author":"Sicari","year":"2021","journal-title":"J. Food Meas. Charact."},{"doi-asserted-by":"crossref","unstructured":"P\u00e9rez, M., L\u00f3pez-Yerena, A., Lozano-Castell\u00f3n, J., Olmo-Cunillera, A., Lamuela-Ravent\u00f3s, R.M., Martin-Belloso, O., and Vallverd\u00fa-Queralt, A. (2021). Impact of emerging technologies on virgin olive oil processing, consumer acceptance, and the valorization of olive mill wastes. Antioxidants, 10.","key":"ref_2","DOI":"10.3390\/antiox10030417"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"5283","DOI":"10.1002\/jsfa.10579","article-title":"A comparison among innovative plants for high quality extra-virgin olive oil production","volume":"100","author":"Altieri","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.jfoodeng.2017.03.012","article-title":"Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts","volume":"207","author":"Trapani","year":"2017","journal-title":"J. Food Eng."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"481","DOI":"10.1002\/aocs.12207","article-title":"Olive oil processing: Current knowledge, literature gaps, and future perspectives","volume":"96","author":"Kalogianni","year":"2019","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"2000122","DOI":"10.1002\/ejlt.202000122","article-title":"Influence of the atmosphere composition during malaxation and storage on the shelf life of an unfiltered extra virgin olive oil: Preliminary results","volume":"123","author":"Macaluso","year":"2021","journal-title":"Eur. J. Lipid Sci. Technol."},{"doi-asserted-by":"crossref","unstructured":"Bianchi, B., Tamborrino, A., Giametta, F., Squeo, G., Difonzo, G., and Catalano, P. (2020). Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality. Foods, 9.","key":"ref_7","DOI":"10.3390\/foods9060813"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1800238","DOI":"10.1002\/ejlt.201800238","article-title":"Ethanol from olive paste during malaxation, exploratory experiments","volume":"121","author":"Masella","year":"2019","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.biosystemseng.2013.12.002","article-title":"Development of a prototype malaxer to investigate the influence of oxygen on extra-virgin olive oil quality and yield, to define a new design of machine","volume":"118","author":"Leone","year":"2014","journal-title":"Biosyst. Eng."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.tifs.2011.11.004","article-title":"Malaxation: Influence on virgin olive oil quality. Past, present and future\u2014An overview","volume":"25","author":"Clodoveo","year":"2012","journal-title":"Trends Food Sci. Technol."},{"doi-asserted-by":"crossref","unstructured":"Olmo-Cunillera, A., Lozano-Castell\u00f3n, J., P\u00e9rez, M., Miliarakis, E., Tresserra-Rimbau, A., Ninot, A., Romero-Aroca, A., Lamuela-Ravent\u00f3s, R.M., and Vallverd\u00fa-Queralt, A. (2021). Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds. Antioxidants, 10.","key":"ref_11","DOI":"10.3390\/antiox10111819"},{"doi-asserted-by":"crossref","unstructured":"Veneziani, G., Nucciarelli, D., Taticchi, A., Esposto, S., Selvaggini, R., Tomasone, R., Pagano, M., and Servili, M. (2021). Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars. Foods, 10.","key":"ref_12","DOI":"10.3390\/foods10071578"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.jfoodeng.2018.04.017","article-title":"An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air","volume":"234","author":"Zanoni","year":"2018","journal-title":"J. Food Eng."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"110426","DOI":"10.1016\/j.lwt.2020.110426","article-title":"Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobran\u00e7osa olive oil and its evaluation using an electronic tongue","volume":"137","author":"Marx","year":"2021","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"475","DOI":"10.3989\/gya.058012","article-title":"Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil","volume":"63","author":"Aiello","year":"2012","journal-title":"Grasas Aceites"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1007\/978-981-33-6208-6_55","article-title":"SCADA and GIS Systems for monitoring and managing digital objects of agro-industrial production","volume":"Volume 130","author":"Mottaeva","year":"2021","journal-title":"Proceedings of the XIII International Scientific Conference on Architecture and Construction, Novosibirsk, Russia, 22\u201324 September 2020"},{"doi-asserted-by":"crossref","unstructured":"Paladino, O., Fissore, F., and Neviani, M. (2019). A low-cost monitoring system and operating database for quality control in small food processing industry. J. Sens. Actuator Netw., 8.","key":"ref_17","DOI":"10.3390\/jsan8040052"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1539","DOI":"10.1007\/s11277-020-07748-7","article-title":"Middleware technologies for smart wireless sensor networks towards Internet of Things: A comparative review","volume":"116","author":"Vikash","year":"2021","journal-title":"Wirel. Pers. Commun."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"57","DOI":"10.13031\/trans.13355","article-title":"Precision agriculture and irrigation: Current U.S. perspectives","volume":"63","author":"Evett","year":"2020","journal-title":"Trans. ASABE"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"104939","DOI":"10.1016\/j.compag.2019.104939","article-title":"Architecture framework of IoT-based food and farm systems: A multiple case study","volume":"165","author":"Verdouw","year":"2019","journal-title":"Comput. Electron. Agric."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"04014008","DOI":"10.1061\/(ASCE)IR.1943-4774.0000718","article-title":"SCADA platform for regulated deficit irrigation management of almond trees","volume":"140","author":"Jimenez","year":"2014","journal-title":"J. Irrig. Drain. Eng."},{"key":"ref_22","first-page":"243","article-title":"SCADA system based on IoT for intelligent control of banana crop irrigation","volume":"Volume 1193","author":"Durakovic","year":"2020","journal-title":"Proceedings of the ICAT 2019: Applied Technologies, Singapore, 23\u201328 June 2019"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"556","DOI":"10.1007\/s10661-018-6914-x","article-title":"Real-time water quality monitoring using Internet of Things in SCADA","volume":"190","author":"Saravanan","year":"2018","journal-title":"Environ. Monit. Assess."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jfoodeng.2018.09.013","article-title":"Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil","volume":"244","author":"Iqdiam","year":"2019","journal-title":"J. Food Eng."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.biosystemseng.2012.10.009","article-title":"An oxygen monitoring and control system inside a malaxation machine to improve extra virgin olive oil quality","volume":"114","author":"Catania","year":"2013","journal-title":"Biosyst. Eng."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.jfoodeng.2015.08.009","article-title":"Effect of O2 control and monitoring on the nutraceutical properties of Extra Virgin Olive Oils","volume":"169","author":"Catania","year":"2016","journal-title":"J. Food Eng."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1002\/1438-9312(200210)104:9\/10<587::AID-EJLT587>3.0.CO;2-M","article-title":"Influence of olive processing on virgin olive oil quality","volume":"104","author":"Sestili","year":"2002","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/S0021-9673(04)01298-1","article-title":"Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality","volume":"1054","author":"Angerosa","year":"2004","journal-title":"J. Chromatogr. A"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"7980","DOI":"10.1021\/jf034804k","article-title":"Volatile compounds and phenolic composition of virgin olive oil: Optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process","volume":"51","author":"Servili","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1007\/s10787-008-8014-y","article-title":"Phenolic compounds in olive oil: Antioxidant, health and organoleptic activities according to their chemical structure","volume":"17","author":"Servili","year":"2009","journal-title":"Inflammopharmacology"},{"unstructured":"(2010). Enterprise-Control System Integration\u2014Part 1: Models and Terminology (Standard No. ANSI\/ISA-95.00.01-2010 (IEC 62264\u20131 Mod)).","key":"ref_31"},{"key":"ref_32","first-page":"31","article-title":"La raccolta meccanica delle olive","volume":"2","author":"Tombesi","year":"1996","journal-title":"Riv. Fruttic."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1111\/j.1750-3841.2009.01072.x","article-title":"Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage","volume":"74","author":"Baiano","year":"2009","journal-title":"J. Food Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1002\/mcs.1220070605","article-title":"Interactive use of linear retention indices, on polar and apolar columns, with a MS-library for reliable identification of complex mixtures","volume":"7","author":"Mondello","year":"1995","journal-title":"J. Microcol. Sep."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1207\/s15327906mbr0102_10","article-title":"The scree test for the number of factors","volume":"1","author":"Cattell","year":"1966","journal-title":"Multivar. Behav. Res."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"875","DOI":"10.5650\/jos.ess14053","article-title":"Influence of extraction techniques on physical-chemical characteristics and volatile compounds of extra virgin olive oil","volume":"63","author":"Volpe","year":"2014","journal-title":"J. Oleo Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1016\/j.foodcont.2018.04.006","article-title":"A survey of ethanol content in virgin olive oil","volume":"91","author":"Belaj","year":"2018","journal-title":"Food Control"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1199","DOI":"10.1002\/mnfr.200600273","article-title":"The influence of olive oil on human health: Not a question of fat alone","volume":"51","author":"Ruano","year":"2007","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"633","DOI":"10.1016\/j.jfca.2010.03.003","article-title":"Variability of vitamin E in virgin olive oil by agronomical and genetic factors","volume":"23","author":"Uceda","year":"2010","journal-title":"J. Food Compos. Anal."},{"doi-asserted-by":"crossref","unstructured":"EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), Turck, D., Bresson, J.L., Burlingame, B., Dean, T., Fairweather-Tait, S., Heinonen, M., Hirsch-Ernst, K.I., Mangelsdorf, I., and McArdle, H.J. (2017). EFSA NDA panel (EFSA panel on dietetic products, nutrition and allergies). Scientific opinion on: Safety of hydroxytyrosol as a novel food pursuant to regulation (EC) no 258\/97. EFSA J., 15, e04728.","key":"ref_40","DOI":"10.2903\/j.efsa.2017.4728"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1235","DOI":"10.1016\/S0959-8049(00)00103-9","article-title":"The antioxidant\/anticancer potential of phenolic compounds isolated from olive oil","volume":"36","author":"Owen","year":"2000","journal-title":"Eur. J. Cancer"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"374","DOI":"10.1111\/j.1753-4887.2005.tb00374.x","article-title":"Components of olive oil and chemoprevention of colorectal cancer","volume":"63","author":"Hashim","year":"2005","journal-title":"Nutr. Rev."},{"doi-asserted-by":"crossref","unstructured":"De Santis, S., Clodoveo, M.L., and Corbo, F. (2022). Correlation between chemical characterization and biological activity: An urgent need for human studies using Extra Virgin Olive Oil. Antioxidants, 11.","key":"ref_43","DOI":"10.3390\/antiox11020258"},{"key":"ref_44","first-page":"678","article-title":"Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality","volume":"113","author":"Leon","year":"2001","journal-title":"Eur. J. Lipid Sci. Technol."},{"unstructured":"FAO\/WHO (2010). Fats and Fatty Acids in Human Nutrition, FAO\/WHO. Report of an Expert Consultation.","key":"ref_45"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"3587","DOI":"10.1021\/jf803505w","article-title":"Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europea L. Cv. Cornicabra)","volume":"57","author":"Salvador","year":"2009","journal-title":"J. Agric. Food Chem."}],"container-title":["Sensors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1424-8220\/22\/6\/2289\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T22:37:22Z","timestamp":1760135842000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1424-8220\/22\/6\/2289"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,3,16]]},"references-count":46,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2022,3]]}},"alternative-id":["s22062289"],"URL":"https:\/\/doi.org\/10.3390\/s22062289","relation":{},"ISSN":["1424-8220"],"issn-type":[{"type":"electronic","value":"1424-8220"}],"subject":[],"published":{"date-parts":[[2022,3,16]]}}}