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Altissimi C, Roila R, Ranucci D, Branciari R, Cai D, Paulsen P. Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water. Foods 2024; 13:658. [PMID: 38472771 DOI: 10.3390/foods13050658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/12/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Meat with a high microbial load (>5 Log cfu/g; mean value = 6.83 ± 0.45 standard deviation) was immersed for 10 or 60 sec into 25% and 10% solutions of microencapsulated freeze-dried and non-encapsulated polyphenolic extracts. Aerobic colony, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria counts were determined on treated samples compared to controls after 7 days of storage (in vacuum-packed conditions at +3 °C). Significant differences were registered only for aerobic colony count for a 10% liquid extract treatment (0.64 log reduction). In contrast, the dipping or immersion of game meat with low initial microbial loads (<5 Log cfu/g; mean value = 3.58 ± 0.72 standard deviation) in 10% solutions of the polyphenol extracts effectuated significant reductions in all bacteria counts (p < 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should only be considered if a good hygienic baseline is guaranteed.
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Affiliation(s)
- Caterina Altissimi
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Dongjie Cai
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China
| | - Peter Paulsen
- Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, 1012 Vienna, Austria
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2
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Grigoletto I, García Salas P, Valli E, Bendini A, Ferioli F, Pasini F, Sánchez Villasclaras S, García-Ruiz R, Gallina Toschi T. HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach. Foods 2024; 13:285. [PMID: 38254587 PMCID: PMC10815396 DOI: 10.3390/foods13020285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/30/2023] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to extract phenolic compounds from fresh olive pomace, based on food-grade solvent instead of those usually adopted, is investigated. Characterization and shelf-life evaluation of the hydroalcoholic extracts obtained from the procedure developed for different industrial purposes were also carried out. The phenolic fractions of the different samples were studied with the Folin-Ciocâlteu method to quantify that the total reducing molecules and HPLC-MS/MS analysis was used to define the profile through the identification and quantification of 42 compounds, belonging to five chemical families. Regarding shelf-life, the hydroalcoholic extract showed no significant reduction in phenolic content, for both instrumental evaluations, retaining most of the phenolic compounds present in the raw material; negative attributes were not perceived by sensory evaluation. Thus, these lab-scale results can be the starting point to develop a procedure that is suitable for a real olive mill, representing a valorization strategy in a circular economy and the perspective of new business models.
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Affiliation(s)
- Ilaria Grigoletto
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Patricia García Salas
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Federico Ferioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, Italy; (I.G.); (P.G.S.); (E.V.); (F.F.); (F.P.)
| | - Sebastián Sánchez Villasclaras
- University Institute of Research on Olive Groves and Olive Oils, GEOLIT Science and Technology Park, University of Jaen, 236 Mengibar, Spain; (S.S.V.); (R.G.-R.)
| | - Roberto García-Ruiz
- University Institute of Research on Olive Groves and Olive Oils, GEOLIT Science and Technology Park, University of Jaen, 236 Mengibar, Spain; (S.S.V.); (R.G.-R.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin, 40, 40127 Bologna, Italy;
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3
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Santos de Carvalho A, de Oliveira A, Fernandes Moya Moreira T, Gustavo Médice Arabel Costa L, Donato Marcatto G, da Silva Castilhos de Melo A, Hess Gonçalves O, Inês Dias M, Calhelha RC, Barros L, Valderrama P, Cardozo Filho L, Vitória Leimann F. In situ extraction/encapsulation of olive leaves antioxidants in zein for improved oxidative stability of edible oils. Food Res Int 2023; 173:113363. [PMID: 37803661 DOI: 10.1016/j.foodres.2023.113363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 08/02/2023] [Accepted: 08/05/2023] [Indexed: 10/08/2023]
Abstract
This study presents a sustainable and cost-effective method for preserving the bioactivity of phenolic compounds in olive leaves (OLE) during their application. The extraction and nanoencapsulation of OLE were performed in a single-step process using a rotor-stator system with zein as the encapsulating agent. The nanoprecipitation step was carried out using an aqueous sodium caseinate solution, resulting in spherical particles with an average diameter of about 640 nm, as confirmed by Transmission Electron Microscopy. Thermal characterization showed that the produced nanoparticles were more thermally stable than free OLE until 250 °C, and FTIR spectra indicated effective interaction between the phenolic compounds and zein. Antioxidant activity was evaluated using TBARS, DPPH, ABTS, and FRAP assays, with results showing that encapsulated OLE had lower antioxidant activity than free OLE. The best antioxidant capacity results were determined by TBARS assay, with IC50 results equal to 43 and 103 µgOLE/mL for free and encapsulated OLE, respectively. No anti-inflammatory potential was detected for both samples using the RAW 264.7 model, and only free OLE showed cytotoxic activity against lung cancer and gastric carcinoma. Encapsulated and free OLE were used as antioxidants in soy, palm, and palm kernel oils and compared to BHT using Rancimat. The Schaal Oven Test was also performed, and the PARAFAC chemometric method analyzed the UV-Vis spectra, which revealed high stability of the oil when 300 mg or the nanoparticles were added per kg oil. Results suggested that zein-encapsulated olive leaf antioxidants can improve the oxidative stability of edible oils.
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Affiliation(s)
- Amarilis Santos de Carvalho
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Anielle de Oliveira
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Thaysa Fernandes Moya Moreira
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Luis Gustavo Médice Arabel Costa
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Gabrielle Donato Marcatto
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Andre da Silva Castilhos de Melo
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Valderrama
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Lucio Cardozo Filho
- Department of Chemical Engineering, State University of Maringá - UEM, Maringá, PR, Brazil
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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4
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Albqmi M, Selim S, Yaghoubi Khanghahi M, Crecchio C, Al-Sanea MM, Alnusaire TS, Almuhayawi MS, Al Jaouni SK, Hussein S, Warrad M, AbdElgawad H. Chromium(VI) Toxicity and Active Tolerance Mechanisms of Wheat Plant Treated with Plant Growth-Promoting Actinobacteria and Olive Solid Waste. ACS OMEGA 2023; 8:32458-32467. [PMID: 37720762 PMCID: PMC10500566 DOI: 10.1021/acsomega.3c02447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Accepted: 08/01/2023] [Indexed: 09/19/2023]
Abstract
The present study aimed to assess the potential of plant growth-promoting Actinobacteria and olive solid waste (OSW) in ameliorating some biochemical and molecular parameters of wheat (Triticum aestivum) plants under the toxicity of high chromium levels in the soil. With this aim, a pot experiment was conducted, where the wheat plants were treated with a consortium of four Actinobacterium sp. (Bf treatment) and/or OSW (4% w/w) under two levels of nonstress and chromium stress [400 mg Cr(VI) per kg of soil] to estimate the photosynthetic traits, antioxidant protection machine, and detoxification activity. Both Bf and OSW treatments improved the levels of chlorophyll a (+47-98%), carotenoid (+324-566%), stomatal conductance (+17-18%), chlorophyll fluorescence (+12-28%), and photorespiratory metabolism (including +44-72% in glycolate oxidase activity, +6-72% in hydroxypyruvate reductase activity, and +5-44% in a glycine to serine ratio) in leaves of stressed plants as compared to those in the stressed control, which resulted in higher photosynthesis capacity (+18-40%) in chromium-stressed plants. These results were associated with an enhancement in the content of antioxidant metabolites (+10-117%), of direct reactive oxygen species-detoxifying enzymes (+49-94%), and of enzymatic (+40-261%) and nonenzymatic (+17-175%) components of the ascorbate-glutathione cycle in Bf- and OSW-treated plants under stress. Moreover, increments in the content of phytochelatins (+38-74%) and metallothioneins (+29-41%), as markers of detoxification activity, were recorded in the plants treated with Bf and OSW under chromium toxicity. In conclusion, this study revealed that the application of beneficial Actinobacteria and OSW as biofertilization/supplementation could represent a worthwhile consequence in improving dry matter production and enhancing plant tolerance and adaptability to chromium toxicity.
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Affiliation(s)
- Mha Albqmi
- Chemistry
Department, College of Science, Jouf University, Sakaka 2014, Saudi Arabia
- Olive
Research Center, Jouf University, Sakaka 72388, Saudi Arabia
| | - Samy Selim
- Department
of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka 72388, Saudi Arabia
| | - Mohammad Yaghoubi Khanghahi
- Department
of Soil, Plant and Food Sciences, University
of Bari Aldo Moro, Via Amendola 165/A, Bari 70126, Italy
| | - Carmine Crecchio
- Department
of Soil, Plant and Food Sciences, University
of Bari Aldo Moro, Via Amendola 165/A, Bari 70126, Italy
| | - Mohammad M. Al-Sanea
- Department
of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka 72388, Saudi Arabia
| | - Taghreed S. Alnusaire
- Department
of Biology, College of Science, Jouf University, Sakaka 72388, Saudi Arabia
| | - Mohammed S. Almuhayawi
- Department
of Clinical Microbiology and Immunology, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Soad K. Al Jaouni
- Department
of Hematology/Oncology, Yousef Abdulatif Jameel Scientific Chair of
Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Shaimaa Hussein
- Department
of Pharmacology, College of Pharmacy, Jouf
University, Sakaka 72388, Saudi Arabia
| | - Mona Warrad
- Department
of Clinical Laboratory Sciences, College of Applied Medical Sciences
at Al-Quriat, Jouf University, Al-Quriat 77425, Saudi Arabia
| | - Hamada AbdElgawad
- Department
of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef 62521, Egypt
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5
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Oleszek M, Kowalska I, Bertuzzi T, Oleszek W. Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications. Molecules 2023; 28:342. [PMID: 36615534 PMCID: PMC9823944 DOI: 10.3390/molecules28010342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 01/04/2023] Open
Abstract
Billions of tons of agro-industrial residues are produced worldwide. This is associated with the risk of pollution as well as management and economic problems. Simultaneously, non-edible portions of many crops are rich in bioactive compounds with valuable properties. For this reason, developing various methods for utilizing agro-industrial residues as a source of high-value by-products is very important. The main objective of the paper is a review of the newest studies on biologically active compounds included in non-edible parts of crops with the highest amount of waste generated annually in the world. The review also provides the newest data on the chemical and biological properties, as well as the potential application of phytochemicals from such waste. The review shows that, in 2020, there were above 6 billion tonnes of residues only from the most popular crops. The greatest amount is generated during sugar, oil, and flour production. All described residues contain valuable phytochemicals that exhibit antioxidant, antimicrobial and very often anti-cancer activity. Many studies show interesting applications, mainly in pharmaceuticals and food production, but also in agriculture and wastewater remediation, as well as metal and steel industries.
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Affiliation(s)
- Marta Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Terenzio Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - Wiesław Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
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Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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7
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Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA. Food Chem 2023; 399:133963. [DOI: 10.1016/j.foodchem.2022.133963] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 07/21/2022] [Accepted: 08/14/2022] [Indexed: 11/20/2022]
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8
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Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters. Foods 2022; 11:foods11193106. [PMID: 36230182 PMCID: PMC9563747 DOI: 10.3390/foods11193106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/29/2022] [Accepted: 10/04/2022] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, titratable acidity, organic acids, and ethanol were monitored during fermentation for a period of 5 months. At the same time, the survival of each starter was assessed by culture-dependent molecular identification at the beginning (0 days), middle (75 days), and final stages (150 days) of fermentation in the brines and olives (at the end of the process only). The results revealed the coexistence of yeasts and lactic acid bacteria (LAB) throughout fermentation in most processes and also the absence of Enterobacteriaceae after the first 20 days of brining. The population of yeasts remained 2 log cycles below LAB counts, except for in the inoculated treatment with C. boidinii Y28, where the yeast starter prevailed from day 60 until the end of the fermentation, as well as in the inoculated treatment with C. boidinii Y30, where no LAB could be detected in the brines after 38 days. At the end of the process, LAB ranged between 4.6 and 6.8 log10 CFU/mL, while yeasts were close to 5.0 log10 CFU/mL, except for the inoculated fermentation with C. boidinii Y27 and spontaneous fermentation (control), in which the yeast counts were close to 3.5 log10 CFU/mL. At the end of fermentation, the recovery percentage of C. boidinii Y27 was 50% in the brines and 45% in the olives. C. boidinii Y28 and S. cerevisiae Y34 could be recovered at 25% and 5% in the brine, respectively, whereas neither starter could be detected in the olives. For C. boidinii Y30, the recovery percentage was 25% in the brine and 10% in the olives. Finally, C. boidinii Y31 could not be detected in the brines and survived at a low percentage (10%) in the olives.
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Determination of an optimum extraction region for the recovery of bioactive compounds from olive leaves (Olea europaea L.) using green dynamic pressurized liquid extraction. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1007/s43153-022-00268-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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10
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Burò I, Consoli V, Castellano A, Vanella L, Sorrenti V. Beneficial Effects of Standardized Extracts from Wastes of Red Oranges and Olive Leaves. Antioxidants (Basel) 2022; 11:antiox11081496. [PMID: 36009215 PMCID: PMC9404712 DOI: 10.3390/antiox11081496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/26/2022] [Accepted: 07/27/2022] [Indexed: 02/06/2023] Open
Abstract
The awareness of the large amount of waste produced along the food chain, starting in the agricultural sector and continuing across industrial transformation to the domestic context, has in recent years also aroused strong concern amongst the public, who are ing about the possible consequences that this could have on environmental sustainability, resource waste and human health. The aim of the present research is the recovery of substances with high added value from waste and by-products typical of the Mediterranean area, such as the residue from the industrial processing of red oranges, called pastazzo (peels, pulps and seeds), which is particularly rich in anthocyanins, flavanones and hydroxycinnamic acids, and has numerous nutraceutical properties, as well as the olive leaves coming from olive-tree pruning, which are rich in substances such as oleuropein, elenolic acid, hydroxytyrosol, tyrosol and rutin. The effect of Red Orange Extract (ROE) and Olive Leaf Extract (OLE) on HepG2 fatty storage capacity was assessed performing Oil Red O’ staining, and antioxidant properties of the extracts were evaluated following the steatosis model onset. Based on the results obtained, the preparation of natural extracts that are derived from these waste products can be useful for preventing, counteracting or delaying the onset of the complications of fatty liver disease, such as hepatic steatosis.
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Affiliation(s)
- Ilaria Burò
- Department of Drug and Health Science, University of Catania, 95125 Catania, Italy; (I.B.); (V.C.); (L.V.)
| | - Valeria Consoli
- Department of Drug and Health Science, University of Catania, 95125 Catania, Italy; (I.B.); (V.C.); (L.V.)
| | - Angela Castellano
- Mediterranean Nutraceutical Extracts (Medinutrex), Via Vincenzo Giuffrida 202, 95128 Catania, Italy;
| | - Luca Vanella
- Department of Drug and Health Science, University of Catania, 95125 Catania, Italy; (I.B.); (V.C.); (L.V.)
- CERNUT-Research Centre on Nutraceuticals and Health Products, University of Catania, 95125 Catania, Italy
| | - Valeria Sorrenti
- Department of Drug and Health Science, University of Catania, 95125 Catania, Italy; (I.B.); (V.C.); (L.V.)
- CERNUT-Research Centre on Nutraceuticals and Health Products, University of Catania, 95125 Catania, Italy
- Correspondence:
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Chatzikonstantinou AV, Giannakopoulou Α, Spyrou S, Simos YV, Kontogianni VG, Peschos D, Katapodis P, Polydera AC, Stamatis H. Production of hydroxytyrosol rich extract from Olea europaea leaf with enhanced biological activity using immobilized enzyme reactors. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:29624-29637. [PMID: 34676481 DOI: 10.1007/s11356-021-17081-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 10/13/2021] [Indexed: 06/13/2023]
Abstract
As olive leaves constitute the main by-product of the olive oil industry with important environmental and economic impact, there is an increasing demand for its valorization. In the present work, we report the development and application of immobilized enzyme batch bioreactors for the chemo-enzymatic treatment of an aqueous Olea europaea leaf extract rich in oleuropein to produce an extract enriched in hydroxytyrosol and other oleuropein hydrolysis products. To this end, a robust biocatalyst was developed through the immobilization of β-glucosidase on chitosan-coated magnetic beads which exhibited high hydrolytic stability after 240 h of incubation at 37 °C. The biocatalyst was successfully used in both a rotating bed-reactor and a stir-tank reactor for the modification of the olive leaf extract leading to high conversion yields of oleuropein (exceeding 90%), while an up to 2.5 times enrichment in hydroxytyrosol was achieved. Over 20 phenolic compounds (from different classes of phytochemicals such as flavonoids, secoiridoids, and their derivatives) were identified, in the extract before and after its modification through various chromatographic and spectroscopic techniques. Finally, the biological activity of both extracts was evaluated. Compared to the non-modified extract, the modified one demonstrated 20% higher antioxidant activity, seven-fold higher antibacterial activity, and enhanced cytotoxicity against leiomyosarcoma cells.
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Affiliation(s)
- Alexandra V Chatzikonstantinou
- Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110, Ioannina, Greece.
- Nanomedicine and Nanobiotechnology Research Group, University of Ioannina, 45110, Ioannina, Greece.
| | - Αrchontoula Giannakopoulou
- Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110, Ioannina, Greece
- Nanomedicine and Nanobiotechnology Research Group, University of Ioannina, 45110, Ioannina, Greece
| | - Stamatia Spyrou
- Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110, Ioannina, Greece
| | - Yannis V Simos
- Department of Physiology, Faculty of Medicine, School of Health Sciences, University of Ioannina, 45110, Ioannina, Greece
- Nanomedicine and Nanobiotechnology Research Group, University of Ioannina, 45110, Ioannina, Greece
| | - Vassiliki G Kontogianni
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece
| | - Dimitrios Peschos
- Department of Physiology, Faculty of Medicine, School of Health Sciences, University of Ioannina, 45110, Ioannina, Greece
- Nanomedicine and Nanobiotechnology Research Group, University of Ioannina, 45110, Ioannina, Greece
| | - Petros Katapodis
- Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110, Ioannina, Greece
- Nanomedicine and Nanobiotechnology Research Group, University of Ioannina, 45110, Ioannina, Greece
| | - Angeliki C Polydera
- Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110, Ioannina, Greece
- Nanomedicine and Nanobiotechnology Research Group, University of Ioannina, 45110, Ioannina, Greece
| | - Haralambos Stamatis
- Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110, Ioannina, Greece.
- Nanomedicine and Nanobiotechnology Research Group, University of Ioannina, 45110, Ioannina, Greece.
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12
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Tapia-Quirós P, Montenegro-Landívar MF, Reig M, Vecino X, Saurina J, Granados M, Cortina JL. Integration of membrane processes for the recovery and separation of polyphenols from winery and olive mill wastes using green solvent-based processing. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 307:114555. [PMID: 35085965 DOI: 10.1016/j.jenvman.2022.114555] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 12/26/2021] [Accepted: 01/16/2022] [Indexed: 06/14/2023]
Abstract
Winery and olive mill industries generate large amounts of wastes causing important environmental problems. The main aim of this work is the evaluation of different membrane separation processes like microfiltration, ultrafiltration, nanofiltration, and reverse osmosis for the recovery of polyphenols from winery and olive mill wastes in aqueous solutions. Membrane processes were tested separately in a closed-loop system, and by an integration in a concentration mode sequential design (open-loop). Feed flow rate was varied from 1 to 10 mL min-1, and permeate samples were taken in order to measure the polyphenols concentration. The separation and concentration efficiency were evaluated in terms of total polyphenol content, and by polyphenols families (hydroxybenzoic acids (HB), hydroxycinnamic acids (HC), and flavonoids (F)), using high performance liquid chromatography. Results showed that MF and UF membranes removed suspended solids and colloids from the extracts. NF was useful for polyphenols separation (HB rejections were lower than for HC and F: HB rejections of 50 and 63% for lees filters and olive pomace extracts, respectively), and RO membranes were able to concentrate polyphenols streams (86 and 95% rejection from lees filters and olive pomace, respectively). Membranes sequential designs for lees filters and olive pomace extracts, using a selective membrane train composed by UF, NF and RO membranes, were able to obtain polyphenol rich streams and high-quality water streams for reuse purposes.
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Affiliation(s)
- P Tapia-Quirós
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930, Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930, Barcelona, Spain
| | - M F Montenegro-Landívar
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930, Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930, Barcelona, Spain
| | - M Reig
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930, Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930, Barcelona, Spain
| | - X Vecino
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930, Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930, Barcelona, Spain; CINTECX, University of Vigo, Chemical Engineering Department, 36310, Vigo, Spain
| | - J Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028, Barcelona, Spain
| | - M Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028, Barcelona, Spain
| | - J L Cortina
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/ Eduard Maristany 10-14, Campus Diagonal-Besòs, 08930, Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930, Barcelona, Spain; CETAQUA, Carretera d'Esplugues, 75, 08940, Cornellà de Llobregat, Spain.
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13
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Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. Microorganisms 2022; 10:microorganisms10030625. [PMID: 35336200 PMCID: PMC8956003 DOI: 10.3390/microorganisms10030625] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/07/2022] Open
Abstract
Lactiplantibacillus strains (n. 77) were screened for technological properties (e.g., xylose fermentation, EPS production, antimicrobial activity, tolerance to NaCl and phenolic compounds, oleuropein degradation and hydroxytyrosol formation) relevant for the production of fermented table olives. Survival to olive mill wastewater (OMW) and to simulated gastro-intestinal tract (GIT), the capability to grow at different combinations of NaCl and pH values, radical scavenging activities and biofilm formation were further investigated in 15 selected strains. The screening step revealed high diversity among Lactiplantibacillus strains. Most of the strains were able to ferment xylose, while only a few strains produced EPS and had inhibitory activity against Y. lipolytica. Resistance to phenolic compounds (gallic, protocatechuic, hydroxybenzoic and syringic acids), as well as the ability to release hydroxytyrosol from oleuropein, was strain-specific. OMWs impaired the survival of selected strains, while combinations of NaCl ≤ 6% and pH ≥ 4.0 were well tolerated. DPPH and hydroxyl radical degradation were strain-dependent, while the capability to form biofilm was affected by incubation time. Strains were very tolerant to the GIT. The genome of Lpb. pentosus O17 was sequenced and analysed to verify the presence of genes involved in the degradation and metabolism of phenolic compounds. O17 lacks carboxylesterase and gallate decarboxylase (subunits B and D) sequences, and its gene profile differs from that of other publicly available Lpb. pentosus genomes.
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14
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Kontogianni VG, Kasapidou E, Mitlianga P, Mataragas M, Pappa E, Kondyli E, Bosnea L. Production, characteristics and application of whey protein films activated with rosemary and sage extract in preserving soft cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Tapia-Quirós P, Montenegro-Landívar MF, Reig M, Vecino X, Cortina JL, Saurina J, Granados M. Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases. Foods 2022; 11:362. [PMID: 35159513 PMCID: PMC8834469 DOI: 10.3390/foods11030362] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 02/06/2023] Open
Abstract
The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.
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Affiliation(s)
- Paulina Tapia-Quirós
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - María Fernanda Montenegro-Landívar
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Mònica Reig
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
| | - Xanel Vecino
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Chemical Engineering Department, Research Center in Technologies, Energy and Industrial Processes—CINTECX, Campus As Lagoas-Marcosende, University of Vigo, 36310 Vigo, Spain
| | - José Luis Cortina
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain; (M.R.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, 08930 Barcelona, Spain
- Water Technology Center—CETAQUA, Carretera d’Esplugues, 75, 08940 Cornellà de Llobregat, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (J.S.)
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16
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Spizzirri UG, Caputo P, Oliviero Rossi C, Crupi P, Muraglia M, Rago V, Malivindi R, Clodoveo ML, Restuccia D, Aiello F. A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding. Foods 2022; 11:foods11020158. [PMID: 35053891 PMCID: PMC8774902 DOI: 10.3390/foods11020158] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/30/2021] [Accepted: 01/05/2022] [Indexed: 12/10/2022] Open
Abstract
Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and 1H-NMR analyses, while antioxidant profile was in vitro evaluated by colorimetric assays. Oleuropein aglycone (5.8 μg mL-1) appeared as the main compound, although relevant amounts of an isomer of the 3-hydroxytyrosol glucoside (4.3 μg mL-1) and quinic acid (4.1 μg mL-1) were also detected. LOMW was able to greatly inhibit ABTS radical (IC50 equal to 0.019 mg mL-1), displaying, in the aqueous medium, an increase in its scavenger properties by almost one order of magnitude compared to the organic one. LOMW reactive species and tara gum chains were involved in an eco-friendly grafting reaction to synthesize a polymeric conjugate that was characterized by spectroscopic, calorimetric and toxicity studies. In vitro acute oral toxicity was tested against 3T3 fibroblasts and Caco-2 cells, confirming that the polymers do not have any effect on cell viability at the dietary use concentrations. Antioxidant properties of the polymeric conjugate were also evaluated, suggesting its employment as a thickening agent, in the preparation of pear puree-based pudding. High performance of consistency and relevant antioxidants features over time (28 days) were detected in the milk-based foodstuff, in comparison with its non-functional counterparts, confirming LOWM as an attractive source to achieve high performing functional foods.
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Affiliation(s)
- Umile Gianfranco Spizzirri
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Paolino Caputo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria & UdR INSTM della Calabria, 87036 Rende, Italy; (P.C.); (C.O.R.)
| | - Cesare Oliviero Rossi
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria & UdR INSTM della Calabria, 87036 Rende, Italy; (P.C.); (C.O.R.)
| | - Pasquale Crupi
- Dipartimento Interdisciplinare di Medicina, Università degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124 Bari, Italy; (P.C.); (M.L.C.)
| | - Marilena Muraglia
- Dipartimento di Farmacia-Scienze del Farmaco Università degli Studi di Bari, Campus Universitario E. Quagliarello Via Orabona 4, 70125 Bari, Italy;
| | - Vittoria Rago
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Rocco Malivindi
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Maria Lisa Clodoveo
- Dipartimento Interdisciplinare di Medicina, Università degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124 Bari, Italy; (P.C.); (M.L.C.)
| | - Donatella Restuccia
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
- Correspondence: ; Tel.: +39-0984493298 or +39-3497839077
| | - Francesca Aiello
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
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17
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Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167511] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
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18
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Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques. Foods 2021; 10:foods10061236. [PMID: 34072297 PMCID: PMC8227576 DOI: 10.3390/foods10061236] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/21/2021] [Accepted: 05/27/2021] [Indexed: 12/23/2022] Open
Abstract
In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
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Lecci RM, D’Antuono I, Cardinali A, Garbetta A, Linsalata V, Logrieco AF, Leone A. Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes. Molecules 2021; 26:molecules26082153. [PMID: 33917980 PMCID: PMC8068360 DOI: 10.3390/molecules26082153] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/26/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
A wide variety of polyphenols are reported to have considerable antioxidant and skin photoprotective effects, although the mechanisms of action are not fully known. Environmentally friendly and inexpensive sources of natural bioactive compounds, such as olive mill wastewater (OMWW), the by-product of olive-oil processing, can be considered an economic source of bioactive polyphenols, with a range of biological activities, useful as chemotherapeutic or cosmeceutical agents. Green strategies, such as the process based on membrane technologies, allow to recover active polyphenols from this complex matrix. This study aims to evaluate the antioxidant, pro-oxidant, and photoprotective effects, including the underlying action mechanism(s), of the ultra-filtered (UF) OMWW fractions, in order to substantiate their use as natural cosmeceutical ingredient. Six chemically characterized UF-OMWW fractions, from Italian and Greek olive cultivar processing, were investigated for their antioxidant activities, measured by Trolox Equivalent Antioxidant Capacity (TEAC), LDL oxidation inhibition, and ROS-quenching ability in UVA-irradiated HEKa (Human Epidermal Keratinocytes adult) cultures. The photoprotective properties of UF-OMWW were assayed as a pro-oxidant-mediated pro-apoptotic effect on the UVA-damaged HEKa cells, which can be potentially involved in the carcinogenesis process. All the UF-OMWW fractions exerted an effective antioxidant activity in vitro and in cells when administered together with UV-radiation on HEKa. A pro-oxidative and pro-apoptotic effect on the UVA-damaged HEKa cells were observed, suggesting some protective actions of polyphenol fraction on keratinocyte cell cultures.
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Affiliation(s)
- Raffaella Marina Lecci
- National Research Council, Institute of Sciences of Food Production, (CNR-ISPA, Lecce), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy;
| | - Isabella D’Antuono
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Angela Cardinali
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
- Correspondence: (A.C.); (A.L.); Tel.: +39-080-5929303 (A.C.); +39-0832-422615 (A.L.); Fax: +39-0832-422620 (A.L.)
| | - Antonella Garbetta
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Vito Linsalata
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Antonio F. Logrieco
- National Research Council, Institute of Science of Food Production, (CNR-ISPA, Bari), Via Amendola, 122/O, 70126 Bari, Italy; (I.D.); (A.G.); (V.L.); (A.F.L.)
| | - Antonella Leone
- National Research Council, Institute of Sciences of Food Production, (CNR-ISPA, Lecce), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy;
- Correspondence: (A.C.); (A.L.); Tel.: +39-080-5929303 (A.C.); +39-0832-422615 (A.L.); Fax: +39-0832-422620 (A.L.)
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20
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Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts. Molecules 2021; 26:molecules26071944. [PMID: 33808362 PMCID: PMC8036537 DOI: 10.3390/molecules26071944] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/25/2021] [Accepted: 03/26/2021] [Indexed: 11/20/2022] Open
Abstract
Olive mill wastewater (OMW) contains valuable and interesting bioactive compounds, among which is hydroxytyrosol, which is characterized by a remarkable antioxidant activity. Due to the health claims related to olive polyphenols, the aim of this study was to obtain an extract from OMW with an increased level of hydroxytyrosol by means of microbial enzymatic activity. For this purpose, four commercial adsorbent resins were selected and tested. The beta-glucosidase and esterase activity of strains of Wickerhamomyces anomalus, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae were also investigated and compared to those of a commercial enzyme and an Aspergillus niger strain. The W. anomalus strain showed the best enzymatic performances. The SP207 resin showed the best efficiency in selective recovery of hydroxytyrosol, tyrosol, oleuropein, and total phenols. The bioconversion test of the OMW extract was assessed by using both culture broths and pellets of the tested strains. The results demonstrated that the pellets of W. anomalus and L. plantarum were the most effective in hydroxytyrosol increasing in phenolic extract. The interesting results suggest the possibility to study new formulations of OMW phenolic extracts with multifunctional microorganisms.
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21
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Phytochemical profile and mineral content of Royal variety olive fruits. Influence of the ripening stage. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Barbera M. Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives. J AOAC Int 2020; 103:906-914. [DOI: 10.1093/jaocint/qsz025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/04/2019] [Indexed: 01/18/2023]
Abstract
Abstract
The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.
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Affiliation(s)
- Marcella Barbera
- University of Palermo, Department of Environmental and Agricultural Sciences, Palermo 90100, Italy
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Cedola A, Cardinali A, D'Antuono I, Conte A, Del Nobile MA. Cereal foods fortified with by-products from the olive oil industry. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100490] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Chytiri A, Tasioula-Margari M, Bleve G, Kontogianni VG, Kallimanis A, Kontominas MG. Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:926-935. [PMID: 31523827 DOI: 10.1002/jsfa.10019] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 07/22/2019] [Accepted: 09/01/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The effects were studied of different inoculation strategies for selected starters -yeasts and lactic acid bacteria (LAB) - used for the fermentation process of two Greek olive cultivars, Conservolea and Kalamàta. The LAB strains applied were Leuconostoc mesenteroides K T5-1 and L. plantarum A 135-5; the selected yeast strains were S. cerevisiae KI 30-16 and Debaryomyces hansenii A 15-44 for Kalamàta and Conservolea olives, respectively. RESULTS Table olive fermentation processes were monitored by performing microbiological analyses, and by monitoring changes in pH, titratable acidity and salinity, sugar consumption, and the evolution of volatile compounds. Structural modifications occurring in phenolic compounds of brine were investigated during the fermentation using liquid chromatography / diode array detection / electrospray ion trap tandem mass spectrometry (LC/DAD/ESI-MSn ) and quantified by high-performance liquid chromatography (HPLC) using a diode array detector. Phenolic compounds in processed Kalamàta olive brines consisted of phenolic acids, verbascoside, caffeoyl-6-secologanoside, comselogoside, and the dialdehydic form of decarboxymethylelenolic acid linked to hydroxytyrosol, whereas oleoside and oleoside 11-methyl ester were identified only in Conservolea olive brines. CONCLUSION Volatile profile and sensory evaluation revealed that the 'MIX' (co-inoculum of yeast and LAB strain) inoculation strategy led to the most aromatic and acceptable Kalamàta olives. For the Conservolea table olives, the 'YL' treatment gave the most aromatic and the overall most acceptable product. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Agathi Chytiri
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
| | - Maria Tasioula-Margari
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| | - Vasiliki G Kontogianni
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
| | - Aristeidis Kallimanis
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
| | - Michael G Kontominas
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
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Application of the central composite design to mineralization of olive mill wastewater by the electro/FeII/persulfate oxidation method. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-1986-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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Polyphenolic Fraction from Olive Mill Wastewater: Scale-Up and in Vitro Studies for Ophthalmic Nutraceutical Applications. Antioxidants (Basel) 2019; 8:antiox8100462. [PMID: 31597377 PMCID: PMC6827079 DOI: 10.3390/antiox8100462] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 02/06/2023] Open
Abstract
The valorization of food wastes is a challenging opportunity for a green, sustainable, and competitive development of industry. Approximately 30 million m3 of olive mill wastewater (OMWW) are produced annually in the world as a by-product of the olive oil extraction process. In addition to being a serious environmental and economic issue because of their polluting load, OMWW can also represent a precious resource of high-added-value molecules such as polyphenols that show acclaimed antioxidant and anti-inflammatory activities and can find useful applications in the pharmaceutical industry. In particular, the possibility to develop novel nutraceutical ophthalmic formulations containing free radical scavengers would represent an important therapeutic opportunity for all inflammatory diseases of the ocular surface. In this work, different adsorbents were tested to selectively recover a fraction that is rich in polyphenols from OMWW. Afterward, cytotoxicity and antioxidant/anti-inflammatory activities of polyphenolic fraction were evaluated through in vitro tests. Our results showed that the fraction (0.01%) had no toxic effects and was able to protect cells against oxidant and inflammatory stimulus, reducing reactive oxygen species and TNF-α levels. Finally, a novel stable ophthalmic hydrogel containing a polyphenolic fraction (0.01%) was formulated and the technical and economic feasibility of the process at a pre-industrial level was investigated.
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Bleve G, Gallo A, Altomare C, Vurro M, Maiorano G, Cardinali A, D'Antuono I, Marchi G, Mita G. In vitro activity of antimicrobial compounds against Xylella fastidiosa, the causal agent of the olive quick decline syndrome in Apulia (Italy). FEMS Microbiol Lett 2019; 365:4780293. [PMID: 29390137 DOI: 10.1093/femsle/fnx281] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Accepted: 12/25/2017] [Indexed: 12/30/2022] Open
Abstract
Olive quick decline syndrome (OQDS) causes severe damages to the olive trees in Salento (Apulia, Italy) and poses a severe threat for the agriculture of Mediterranean countries. DNA-based typing methods have pointed out that OQDS is caused by a single outbreak strain of Xylella fastidiosa subsp. pauca referred to as CoDiRO or ST53. Since no effective control measures are currently available, the objective of this study was to evaluate in vitro antimicrobial activities of different classes of compounds against Salento-1 isolated by an OQDS affected plant and classified as ST53. A bioassay based on agar disk diffusion method revealed that 17 out of the 32 tested antibiotics did not affect bacterial growth at a dose of 5 μg disk-1. When we assayed micro-, ultra- and nano-filtered fractions of olive mill wastewaters, we found that the micro-filtered fraction resulted to be the most effective against the bacterium. Moreover, some phenolics (4-methylcathecol, cathecol, veratric acid, caffeic acid, oleuropein) were active in their pure form. Noteworthy, also some fungal extracts and fungal toxins showed inhibitory effects on bacterial growth. Some of these compounds can be further explored as potential candidate in future applications for curative/preventive treating OQDS-affected or at-risk olive plants.
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Affiliation(s)
- Gianluca Bleve
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 73100 Lecce, Italy
| | - Antonia Gallo
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 73100 Lecce, Italy
| | - Claudio Altomare
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy
| | - Maurizio Vurro
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy
| | - Gabriele Maiorano
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 73100 Lecce, Italy
| | - Angela Cardinali
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy
| | - Isabella D'Antuono
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy
| | - Guido Marchi
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, Sezione di Patologia Vegetale ed Entomologia, Università degli Studi, Piazzale delle Cascine 28, 50144 Firenze, Italy
| | - Giovanni Mita
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 73100 Lecce, Italy
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Malvis A, Hodaifa G, Halioui M, Seyedsalehi M, Sánchez S. Integrated process for olive oil mill wastewater treatment and its revalorization through the generation of high added value algal biomass. WATER RESEARCH 2019; 151:332-342. [PMID: 30616045 DOI: 10.1016/j.watres.2018.12.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 12/03/2018] [Accepted: 12/17/2018] [Indexed: 06/09/2023]
Abstract
The two-phase continuous centrifugation process for olive oil extraction generates high amounts of olive oil mill wastewater (OMW), characterized by containing large concentrations of numerous contaminant compounds for the environment. An integral process based on physico-chemical (flocculation, photolysis and microfiltration) and microalgal growth stages was proposed for its treatment. Chemical oxygen demand (COD) removal percentages were 57.5%, 88.8% and 20.5% for flocculation, photolysis and microfiltration, respectively. The global removal percentages of organic load in the primary treatment were 96.2% for COD, 80.3% for total organic carbon (TOC) and 96.6% for total phenolic compounds (TPCs). In secondary treatment, different experiments using the microalgae Chlorella pyrenoidosa were performed on a laboratory scale in stirred batch tank reactors. The OMW concentrations in each culture medium were: 5%, 10%, 25%, 50%, 75% and 100% (v/v). The common experimental conditions were: pH = 7, temperature = 25 °C, agitation speed = 200 rpm, aeration rate = 0.5 (v/v) and illumination intensity = 359 μE m-2 s-1. The highest maximum specific growth rate (0.07 h-1) and volumetric biomass production (1.25 mg/(L h)) values were achieved in the culture with 50% of OMW (v/v). The final biomass obtained had a high percentage of carbohydrates, whose content ranged from 30.3% to 89.2% and the highest lipid content (34.2%) was determined in the culture with 25% of OMW (v/v). The final treated water is suitable for its use in irrigation, discharge to receiving waters or for being reused in the same process.
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Affiliation(s)
- Ana Malvis
- Molecular Biology and Biochemical Engineering Department, Chemical Engineering Area, University of Pablo de Olavide, ES-41013, Seville, Spain
| | - Gassan Hodaifa
- Molecular Biology and Biochemical Engineering Department, Chemical Engineering Area, University of Pablo de Olavide, ES-41013, Seville, Spain; Chemical, Environmental and Materials Department, University of Jaén, Centre of Advanced Studies in Olives and Olive-Oil, ES-23071, Jaén, Spain.
| | - Mansour Halioui
- Chemical, Environmental and Materials Department, University of Jaén, Centre of Advanced Studies in Olives and Olive-Oil, ES-23071, Jaén, Spain
| | | | - Sebastián Sánchez
- Chemical, Environmental and Materials Department, University of Jaén, Centre of Advanced Studies in Olives and Olive-Oil, ES-23071, Jaén, Spain
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Use of Olive Oil Industrial By-Product for Pasta Enrichment. Antioxidants (Basel) 2018; 7:antiox7040059. [PMID: 29659550 PMCID: PMC5946125 DOI: 10.3390/antiox7040059] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 04/11/2018] [Accepted: 04/11/2018] [Indexed: 01/08/2023] Open
Abstract
Background: During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. Objective: The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Methods: Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% (w/w). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Results: Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. Conclusions: The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.
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Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
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Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
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Cedola A, Cardinali A, Del Nobile MA, Conte A. Fish burger enriched by olive oil industrial by-product. Food Sci Nutr 2017; 5:837-844. [PMID: 28748071 PMCID: PMC5520873 DOI: 10.1002/fsn3.461] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 12/20/2016] [Accepted: 01/03/2017] [Indexed: 11/07/2022] Open
Abstract
Oil industry produces large volume of waste, which represents a disposal and a potential environmental pollution problem. Nevertheless, they are also promising sources of compounds that can be recovered and used as valuable substances. The aim of this work is to exploit solid olive by-products, in particular dry olive paste flour (DOPF) coming from Coratina cultivar, to enrich fish burger and enhance the quality characteristics. In particular, the addition of olive by-products leads to an increase of the phenolic content and the antioxidant activity; however, it also provokes a deterioration of sensory quality. Therefore, to balance quality and sensory characteristics of fish burgers, three subsequent phases have been carried out: first, the quality of DOPF in terms of phenolic compounds content and antioxidant activity has been assessed; afterward, DOPF has been properly added to fish burgers and, finally, the formulation of the enriched fish burgers has been optimized in order to improve the sensory quality. Results suggested that the enriched burgers with 10% DOPF showed considerable amounts of polyphenols and antioxidant activity, even though they are not very acceptable from the sensory point of view. Pre-treating DOPF by hydration/extraction with milk, significantly improved the burger sensory quality by reducing the concentration of bitter components.
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Affiliation(s)
- Annamaria Cedola
- Department of Agricultural Sciences Food and Environment University of Foggia Foggia Italy
| | | | | | - Amalia Conte
- Department of Agricultural Sciences Food and Environment University of Foggia Foggia Italy
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Di Mauro MD, Giardina RC, Fava G, Mirabella EF, Acquaviva R, Renis M, D’Antona N. Polyphenolic profile and antioxidant activity of olive mill wastewater from two Sicilian olive cultivars: Cerasuola and Nocellara etnea. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2893-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Mereddy R, Chan A, Fanning K, Nirmal N, Sultanbawa Y. Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology. Food Chem 2017; 215:311-7. [DOI: 10.1016/j.foodchem.2016.07.132] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 07/19/2016] [Accepted: 07/23/2016] [Indexed: 11/15/2022]
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Bavaro S, D'Antuono I, Cozzi G, Haidukowski M, Cardinali A, Logrieco A. Inhibition of aflatoxin B1 production by verbascoside and other olive polyphenols. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2015.2018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In this study, the effects of pure olive phenolic compounds and olive mill wastewater (OMWW) (after membrane filtration treatments) on Aspergillus flavus growth and aflatoxin B1 (AFB1) production, were investigated. Five OMWWs coming from Greek (Lianolia, Koroneiki and Asprolia) and Italian (Cellina di Nardò and Coratina) olive oil cultivars, opportunely filtered using a membrane system, were added at two concentrations (5 and 15%) to growth medium, in order to evaluate their effect on A. flavus growth and AFB1 production. The OMWW fractions treatment, after 6 days of incubation, did not inhibit the fungal growth rate, but at 15% concentration significantly reduced the AFB1 production (ranging from 88 to 100%). A similar approach was used for caffeic acid, hydroxytyrosol, tyrosol and verbascoside, the major pure phenolic compounds identified in OMWW fractions. They were evaluated at increasing doses (10, 50 and 100 µg/ml) following both AFB1 production and fungal growth. At the highest concentration (100 µg/ml) all pure compounds showed a reduction of about 99% of AFB1 production without any influence on fungal growth. This is the first time in which OMWWs and their main phenolics were used in the treatments against AFB1 production. The results obtained could provide possible new strategies for preventing AFB1 food contamination using olive polyphenols and OMWW fractions with anti-aflatoxigenic effect, and permitting to harness in a sustainable way an olive oil by-product.
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Affiliation(s)
- S.L. Bavaro
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - I. D'Antuono
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - G. Cozzi
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - M. Haidukowski
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - A. Cardinali
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - A.F. Logrieco
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
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Batch and Continuous Flow Adsorption of Phenolic Compounds from Olive Mill Wastewater: A Comparison between Nonionic and Ion Exchange Resins. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2016. [DOI: 10.1155/2016/9349627] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The goals of this work were (i) to compare two anion ion exchange resins (IRA958 Cl and IRA67) and a nonionic resin (XAD16) in terms of phenolic compounds adsorption capacity from olive mill wastewater and (ii) to compare the adsorption capacity of the best resin on columns of different length. The ion exchange resins performed worse than nonionic XAD16 in terms of resin utilization efficiency (20% versus 43%) and phenolic compounds/COD enrichment factor (1.0 versus 2.5). The addition of volatile fatty acids did not hinder phenolic compounds adsorption on either resin, suggesting a noncompetitive adsorption mechanism. A pH increase from 4.9 to 7.2 did not affect the result of this comparison. For the best performing resin (XAD16), an increase in column length from 0.5 to 1.8 m determined an increase in resin utilization efficiency (from 12% to 43%), resin productivity (from 3.4 to 7.6 gsorbed phenolics/kgresin), and phenolics/COD enrichment factor (from 1.2 to 2.5). An axial dispersion model with nonequilibrium adsorption accurately interpreted the phenolic compounds and COD experimental curves.
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