Fuente: PubMed "olive oil" Food Chem. 2026 May 15;520:149669. doi: 10.1016/j.foodchem.2026.149669. Online ahead of print.ABSTRACTSuperior olive oil requires advanced extraction techniques to ensure both extraction efficiency and quality. This study comparatively evaluated the effects of different combining sequences of pulsed electric field (PEF) and pectinase (PE) on olive oil extraction. Among the combined treatments, PEF followed by PE treatment (PEF-PE) showed the best performance, increasing oil yield by 50.79% compared with the control group, while maintaining high phenolic content (106.01 μg/g) and favorable oxidation-related quality parameters. Cell wall compositional analysis showed that PEF-PE reduced pectin, hemicellulose, and cellulose contents by 51.05%, 39.79%, and 37.93%, respectively, and decreased cellulose crystallinity by 17.01%. Rheological and microscopic observations further showed that PEF-PE reduced paste viscosity and viscoelasticity, increased cell wall surface roughness, and promoted oil droplet aggregation. These results suggest that PEF-PE is an effective pretreatment sequence for olive oil extraction and provide a preliminary reference for further evaluation.PMID:42202408 | DOI:10.1016/j.foodchem.2026.149669