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Prado-Acebo I, Cubero-Cardoso J, Lu-Chau TA, Eibes G. Integral multi-valorization of agro-industrial wastes: A review. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 183:42-52. [PMID: 38714121 DOI: 10.1016/j.wasman.2024.05.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/17/2024] [Accepted: 05/04/2024] [Indexed: 05/09/2024]
Abstract
Agriculture and industries related to the agriculture sector generate a large amount of waste each year. These wastes are usually burned or dumped, causing damage to the environment, the economy and society. Due to their composition, they have great potential for obtaining high value-added products in biorefineries. This fact, added to the growing demand for energy and chemicals from fossil resources, is driving the interest of the scientific community in them. Biorefinery processes are hardly profitable when applied individually, so a better alternative is to develop integrated multi-feedstock and multi-product biorefinery schemes using all biomass fractions in a zero-waste approach. However, for industrial scale application, extensive research, scale-up studies, and techno-economic and environmental feasibility analyses are needed. This review compiles information on integrated multi-biorefinery processes from agro-industrial wastes to shed light on the path towards sustainable development and circular bioeconomy.
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Affiliation(s)
- Inés Prado-Acebo
- CRETUS, Department of Chemical Engineering, University of Santiago de Compostela, Santiago de Compostela 15782, Spain
| | - Juan Cubero-Cardoso
- CRETUS, Department of Chemical Engineering, University of Santiago de Compostela, Santiago de Compostela 15782, Spain; Laboratory of Sustainable and Circular Technology, CIDERTA and Chemistry Department, Faculty of Experimental Sciences, Campus de ''El Carmen", University of Huelva, 21071 Huelva, Spain.
| | - Thelmo A Lu-Chau
- CRETUS, Department of Chemical Engineering, University of Santiago de Compostela, Santiago de Compostela 15782, Spain
| | - Gemma Eibes
- CRETUS, Department of Chemical Engineering, University of Santiago de Compostela, Santiago de Compostela 15782, Spain
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2
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Leite A, Vasconcelos L, Rodrigues S, Pereira E, Domínguez-Valencia R, Lorenzo JM, Teixeira A. Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder. Animals (Basel) 2024; 14:1697. [PMID: 38891744 PMCID: PMC11171238 DOI: 10.3390/ani14111697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/13/2024] [Accepted: 06/01/2024] [Indexed: 06/21/2024] Open
Abstract
The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal's diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile. All the physicochemical composition parameters were significantly different (p < 0.001) in the three muscles studied. As might be expected, the curing times from the fresh product to the final product were also significantly different for all the parameters studied in this work. Regarding the inclusion of olive cake, it was found that treatment with a base diet + 10% exhausted olive cake (T4) showed higher levels for the parameters NaCl, collagen, and total fat. As for the fatty acid profile, in general, the olive did not influence the final product. On the other hand, we found that the type of muscle and the curing time of the cured shoulder had a significant influence on the fatty acid profile. We should also point out that there are significant differences in the interaction between curing time and muscle, particularly in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs), as well as the lipid quality indices. Canonical discriminant analysis is viable for evaluating the evolution of the curing process, discriminating and classifying curing times, and evaluating the muscles of the Bísaro pork shoulder. Also, the introduction of olive cake into the animal diet does not affect the final product obtained.
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Affiliation(s)
- Ana Leite
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (S.R.); (E.P.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lia Vasconcelos
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (S.R.); (E.P.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandra Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (S.R.); (E.P.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Etelvina Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (S.R.); (E.P.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rubén Domínguez-Valencia
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.-V.); (J.M.L.)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.-V.); (J.M.L.)
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (S.R.); (E.P.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Fayek NM, Baky MH, Li Z, Khalifa I, Capanoglu E, Farag MA. Metabolome classification of olive by-products from different oil presses providing insights into its potential health benefits and valorization as analyzed via multiplex MS-based techniques coupled to chemometrics. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 38768954 DOI: 10.1002/pca.3385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 05/04/2024] [Accepted: 05/05/2024] [Indexed: 05/22/2024]
Abstract
INTRODUCTION The Olive (Olea europaea L.) is one of the most popular edible oil-producing fruits, consumed worldwide for its myriad nutritional and health benefits. Olive oil production generates huge quantities of by-products from the fruit, which are considered environmental hazards. Recently, more and more efforts have been made to valorize olive by-products as a source of low-cost, value-added food applications. OBJECTIVE The main objective of this study was to globally assess the metabolome of olive fruit by-products, including olive mill wastewater, olive pomace, and olive seeds from fruits from two areas, Siwa and Anshas, Egypt. METHODS Gas chromatography-mass spectrometry (GC-MS) and ultra-high-performance liquid chromatography with mass spectrometry (UPLC-MS) were used for profiling primary and secondary metabolites in olive by-products. Also, multivariate data analyses were used to assess variations between olive by-product samples. RESULTS A total of 103 primary metabolites and 105 secondary metabolites were identified by GC-MS and UPLC-MS, respectively. Fatty acids amounted to a major class in the olive by-products at 53-91%, with oleic acid dominating, especially in the pomace of Siwa. Mill wastewater was discriminated from other by-products by the presence of phenolics mainly tyrosol, hydroxyl tyrosol, and α-tocopherol as analyzed by UPLC-MS indicating their potential antioxidant activity. Pomace and seeds were rich in fatty acids/esters and hydroxy fatty acids and not readily distinguishable from each other. CONCLUSION The current work discusses the metabolome profile of olive waste products for valorization purposes. Pomace and seeds were enriched in fatty acids/esters, though not readily distinguishable from each other.
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Affiliation(s)
- Nesrin M Fayek
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Mostafa H Baky
- Pharmacognosy Department, College of Pharmacy, Egyptian Russian University, Badr City, Egypt
| | - Zhenhao Li
- Zhejiang ShouXianGu Botanical Drug Institute Co. Ltd, Hangzhou, Zhejiang, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
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Yang K, Wang SB, Pei D, Pu LM, Huang XY. Effective separation of maslinic acid and oleanolic acid from olive pomace using high-speed shear off-line coupled with high-speed countercurrent chromatography and their antibacterial activity test. J Chromatogr B Analyt Technol Biomed Life Sci 2024; 1236:124069. [PMID: 38442634 DOI: 10.1016/j.jchromb.2024.124069] [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: 11/25/2023] [Revised: 02/10/2024] [Accepted: 02/26/2024] [Indexed: 03/07/2024]
Abstract
In this work, a high-speed shear extraction off-line coupling high-speed countercurrent chromatography method was developed to separate maslinic acid and oleanolic acid from olive pomace. To improve extraction efficiency, the polar disparity between maslinic acid and oleanolic acid necessitated the concurrent utilization of both polar and non-polar solvents during high-speed shear extraction. Then, the high-speed shear extraction was directly feed to high-speed countercurrent chromatography for subsequently separation. A total of 250 min were needed to complete the extraction and separation process. This yielded two molecules from 3.3 g of defatted olive pomace: 7.2 mg of 93.8 % pure maslinic acid and 2.3 mg of 90.1 % pure oleanolic acid, both determined by HPLC at 210 nm. Furthermore, the compounds exhibited inhibitory activity against Escherichia coli and Staphylococcus aureus. At a concentration of 100 μg/mL, its efficacy in inhibiting hyaluronidase was comparable to that of the standard drug indomethacin. Compared with the conventional separation method, this coupled technique reduced the whole time due to the direct injection of sample extraction solution. This technique provides a useful approach for the separation of natural products with significant polarity differences.
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Affiliation(s)
- Kun Yang
- College of Science, Gansu Agricultural University, Lanzhou 730000, China; CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China
| | - Sheng-Bing Wang
- College of Science, Gansu Agricultural University, Lanzhou 730000, China; CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China
| | - Dong Pei
- Yunnan Olive Health Industry Innovation Research and Development Co., Ltd, Lijiang 674100, China
| | - Lu-Mei Pu
- College of Science, Gansu Agricultural University, Lanzhou 730000, China.
| | - Xin-Yi Huang
- College of Science, Gansu Agricultural University, Lanzhou 730000, China; CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China.
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Ronca CL, Duque-Soto C, Samaniego-Sánchez C, Morales-Hernández ME, Olalla-Herrera M, Lozano-Sánchez J, Giménez Martínez R. Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain's Olive Oil Production. Foods 2024; 13:1036. [PMID: 38611342 PMCID: PMC11012209 DOI: 10.3390/foods13071036] [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: 03/01/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Lyophilized plant-origin extracts are rich in highly potent antioxidant polyphenols. In order to incorporate them into food products, it is necessary to protect these phytochemicals from atmospheric factors such as heat, light, moisture, or pH, and to enhance their bioavailability due to their low solubility. To address these challenges, recent studies have focused on the development of encapsulation techniques for antioxidant compounds within polymeric structures. In this study, lyophilized olive leaf extracts were microencapsulated with the aim of overcoming the aforementioned challenges. The method used for the preparation of the studied microparticles involves external ionic gelation carried out within a water-oil (W/O) emulsion at room temperature. HPLC analysis demonstrates a high content of polyphenols, with 90% of the bioactive compounds encapsulated. Meanwhile, quantification by inductively coupled plasma optical emission spectroscopy (ICP-OES) reveals that the dried leaves, lyophilized extract, and microencapsulated form contain satisfactory levels of macro- and micro-minerals (calcium, potassium, sodium). The microencapsulation technique could be a novel strategy to harness the polyphenols and minerals of olive leaves, thus enriching food products and leveraging the antioxidant properties of the polyphenolic compounds found in the lyophilized extract.
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Affiliation(s)
- Carolina L. Ronca
- Department of Pharmacy, University of Federico II of Naples, 80138 Naples, Italy;
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Carmen Duque-Soto
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | | | - Manuel Olalla-Herrera
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Jesús Lozano-Sánchez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Rafael Giménez Martínez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
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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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Pyrka I, Koutra C, Siderakis V, Stathopoulos P, Skaltsounis AL, Nenadis N. Exploring the Bioactive Content of Liquid Waste and Byproducts Produced by Two-Phase Olive Mills in Laconia (Greece): Is There a Prospect for Added-Value Applications? Foods 2023; 12:4421. [PMID: 38137225 PMCID: PMC10742542 DOI: 10.3390/foods12244421] [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: 11/07/2023] [Revised: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The use of a two-phase decanter (TwPD) for olive-oil extraction produces wastes and byproducts (a small volume of water from oil washing, olive leaves from the defoliator, and a high moisture pomace which can be destoned) that contain valuable bioactive compounds, such as phenolics and/or triterpenic acids. So far, there is no (water) or limited information (leaves and the destoned pomace fraction) on their content of bioactives, especially triterpenic acids. To contribute to the characterization of such streams from cultivars of international interest, in the present study, samples obtained from five mills from the region of Laconia (from one or two harvests) in Greece, where Koroneiki cv dominates, were screened for phenols and/or triterpenic acids. The leaves and pomace were dried at two temperatures (70 °C and/or 140 °C), and the pomace was also destoned before analysis. The liquid wastes contained low amounts of total (TPC) phenols (<140 mg gallic acid/L), hydroxytyrosol (<44 mg/L), and tyrosol (<33 mg/L). The olive leaves varied widely in TPC (12.8-57.4 mg gallic acid/g dry leaf) and oleuropein (0.4-56.8 mg/g dry leaf) but contained an appreciable amount of triterpenic acids, mainly oleanolic acid (~12.5-31 mg/g dry leaf, respectively). A higher drying temperature (140 vs. 70 °C) affected rather positively the TPC/oleuropein content, whereas triterpenic acids were unaffected. The destoned pomace TPC was 15.5-22.0 mg gallic acid/g dw, hydroxytyrosol 3.9-5.6 mg/g dw, and maslinic 5.5-19.3 mg/g dw. Drying at 140 °C preserved better its bioactive phenols, whereas triterpenic acids were not influenced. The present findings indicate that TwPD streams may have a prospect as a source of bioactives for added-value applications. Material handling, including drying conditions, may be critical but only for phenols.
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Affiliation(s)
- Ioanna Pyrka
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Christina Koutra
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (C.K.); (V.S.); (A.-L.S.)
| | - Vasileios Siderakis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (C.K.); (V.S.); (A.-L.S.)
| | - Panagiotis Stathopoulos
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (C.K.); (V.S.); (A.-L.S.)
| | - Alexios-Leandros Skaltsounis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (C.K.); (V.S.); (A.-L.S.)
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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Zhu B, Xia M, Ding Z, Rong X, Mei X. Enhancing physical and chemical stability of hygroscopic hydroxytyrosol by cocrystal formation. Int J Pharm 2023; 646:123470. [PMID: 37793465 DOI: 10.1016/j.ijpharm.2023.123470] [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: 06/30/2023] [Revised: 09/24/2023] [Accepted: 09/29/2023] [Indexed: 10/06/2023]
Abstract
Hydroxytyrosol (HT) is a natural phenolic compound with potent antioxidant activity extracted from olive trees. It is generally a slightly hydrated viscous liquid at ambient conditions, and it is highly susceptible to oxygen due to the presence of catechol moiety. Although encapsulation technique provides HT in powder form, it does not improve its chemical stability. Herein, we propose an efficient solution to the high hygroscopicity and poor stability of HT. Four cocrystals were first reported, and their intermolecular interactions were analyzed in detail. After cocrystallization, the melting point is increased and the hygroscopicity is significantly decreased. HT cocrystals are thus solid at room temperature. Moreover, hydroxytyrosol cocrystals with betaine (HT-BET) and nicotinamide (HT-NIC) demonstrate superior chemical stability than pure HT, olive extract, and HT encapsulation material. Therefore, cocrystallization can be considered as a promising approach to overcome the application obstacles of HT.
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Affiliation(s)
- Bingqing Zhu
- Pharmaceutical Analytical & Solid-State Chemistry Research Center, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 555 Zuchongzhi Road, Shanghai 201203, China
| | - Mengyuan Xia
- Pharmaceutical Analytical & Solid-State Chemistry Research Center, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 555 Zuchongzhi Road, Shanghai 201203, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Zhenfeng Ding
- Pharmaceutical Analytical & Solid-State Chemistry Research Center, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 555 Zuchongzhi Road, Shanghai 201203, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Xiaoyi Rong
- Pharmaceutical Analytical & Solid-State Chemistry Research Center, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 555 Zuchongzhi Road, Shanghai 201203, China
| | - Xuefeng Mei
- Pharmaceutical Analytical & Solid-State Chemistry Research Center, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 555 Zuchongzhi Road, Shanghai 201203, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China.
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Ferlisi F, Tang J, Cappelli K, Trabalza-Marinucci M. Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition. Front Vet Sci 2023; 10:1272274. [PMID: 37901105 PMCID: PMC10611480 DOI: 10.3389/fvets.2023.1272274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 09/29/2023] [Indexed: 10/31/2023] Open
Abstract
In recent years, the increased demand for agri-food products to feed livestock species has stimulated research to identify novel solutions for the valorization of natural waste, according to the modern concept of a circular economy. Numerous studies have shown the use of plant-derived and agro-industrial co-products that are sources of bioactive molecules for preparing animal feeds. Supplementation with co-products derived from the extraction of olive oil (i.e., olive pomace, olive mill wastewater, olive cake and olive leaf) in diet has been widely considered in recent decades, because these wastes are produced in high quantity and their re-use represents an innovative economic and environmental strategy. Olive oil co-products are characterized by various bioactive molecules such as polyphenols, carbohydrates, proteins, and lipids. Among them, polyphenols are the nutraceuticals most studied, showing to promote health effects in both humans and animals. Olive oil co-products and their phenolic extracts have shown many beneficial and promising effects when added to the diets of monogastric animals, by improving performance parameters and maintaining the oxidative status of meat and derived products. This review provides an update on the use of olive co-products in monogastric animal (swine, poultry and rabbit) diets and their effects on the productive performance, meat quality characteristics and gut health status.
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Affiliation(s)
- Flavia Ferlisi
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - Jiayong Tang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, China
| | - Katia Cappelli
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
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10
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Jurado-Contreras S, Navas-Martos FJ, Rodríguez-Liébana JA, La Rubia MD. Effect of Olive Pit Reinforcement in Polylactic Acid Biocomposites on Environmental Degradation. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5816. [PMID: 37687509 PMCID: PMC10488360 DOI: 10.3390/ma16175816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023]
Abstract
Polylactic acid (PLA) is a biomaterial widely used as an alternative to petroleum-based polymeric matrices in plastic components. PLA-based biocomposites reinforced with lignocellulosic waste are currently receiving special attention owing to their mechanical properties, low toxicity, recyclability, and biodegradability. The influence of the percentage of waste on their properties and resistance to degradation are some of the points of great relevance. Therefore, a series of PLA-based biocomposites containing different percentages of olive pits (5, 15, 25 and 40% wt.) were manufactured and characterized both (a) immediately after manufacture and (b) after one year of storage under environmental conditions. The results obtained were analyzed to evaluate the influence of the incorporation of olive pits on the resistance to degradation (measured through Carbonyl Indices, CI), mechanical properties (tensile, flexural and impact strength), structure (Fourier Transform Infrared Spectroscopy, FT-IR; and, X-ray Diffraction, XRD), morphology (Scanning Electron Microscopy, SEM) and water absorption capacity of the manufactured materials. PLA degradation, corroborated by Differential Scanning Calorimetry (DSC), FT-IR, and XRD, resulted in a decrease in tensile and flexural strengths and an increase in the tensile and flexural moduli. This trend was maintained for the biocomposites, confirming that reinforcement promoted the PLA degradation.
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Affiliation(s)
- Sofía Jurado-Contreras
- Andaltec Technological Centre, Ampliación Polígono Industrial Cañada de la Fuente, C/Vilches 34, 23600 Martos, Spain; (S.J.-C.); (F.J.N.-M.); (J.A.R.-L.)
| | - Francisco J. Navas-Martos
- Andaltec Technological Centre, Ampliación Polígono Industrial Cañada de la Fuente, C/Vilches 34, 23600 Martos, Spain; (S.J.-C.); (F.J.N.-M.); (J.A.R.-L.)
| | - José A. Rodríguez-Liébana
- Andaltec Technological Centre, Ampliación Polígono Industrial Cañada de la Fuente, C/Vilches 34, 23600 Martos, Spain; (S.J.-C.); (F.J.N.-M.); (J.A.R.-L.)
| | - M. Dolores La Rubia
- Department of Chemical, Environmental and Materials Engineering, Campus Las Lagunillas, University of Jaén, 23071 Jaén, Spain
- University Institute of Research on Olive and Olive Oils (INUO), Campus Las Lagunillas, University of Jaén, 23071 Jaén, Spain
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11
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Liu Q, Wang C, Cui Q, Fan Y, Zhang J, Rao G. Genome-Wide Analysis of the Polyphenol Oxidase Gene Family in Olea europaea Provides Insights into the Mechanism of Enzymatic Browning in Olive Fruit. Antioxidants (Basel) 2023; 12:1661. [PMID: 37759964 PMCID: PMC10525835 DOI: 10.3390/antiox12091661] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/20/2023] [Accepted: 08/21/2023] [Indexed: 09/29/2023] Open
Abstract
Browning of olive (Olea europaea L.) fruit reduces the sensory and nutritional qualities of olive oil, thereby increasing production costs. Polyphenol oxidases (PPOs) are the key enzymes that catalyze phenolic substance oxidation and mediate enzymatic browning in olive fruit, but the exact regulatory mechanism remains unclear. The main challenge is the lack of comprehensive information on OePPOs at the genome-wide level. In this study, 18 OePPO genes were identified. Subsequently, we performed a bioinformatic analysis on them. We also analyzed the expression patterns and determined the relationship among browning degree, PPO activity, and expression of OePPOs in the fruits of three olive varieties. Based on our analysis, we identified the four most conserved motifs. OePPOs were classified into two groups, with OePPOs from Group 1 showing only diphenolase activity and OePPOs from Group 2 exhibiting both mono-/diphenolase activities. Seven pairs of gene duplication events were identified, and purifying selection was found to have played a critical role in the evolution of the OePPO gene family. A positive correlation was observed between the browning degree of olive fruit and PPO activity across different olive varieties. Moreover, two important genes were found: OePPO-5 the main effector gene responsible for fruit browning, and OePPO-8, a key gene associated with specialized metabolite synthesis in the olive fruit. In short, our discoveries provide a basis for additional functional studies on OePPO genes and can help elucidate the mechanism of enzymatic browning in olive fruit in the future.
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Affiliation(s)
- Qingqing Liu
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China; (Q.L.)
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Chenhe Wang
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China; (Q.L.)
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Qizhen Cui
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China; (Q.L.)
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Yutong Fan
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China; (Q.L.)
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Jianguo Zhang
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China; (Q.L.)
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Guodong Rao
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China; (Q.L.)
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
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12
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Otero P, Echave J, Chamorro F, Soria-Lopez A, Cassani L, Simal-Gandara J, Prieto MA, Fraga-Corral M. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study. Foods 2023; 12:3054. [PMID: 37628052 PMCID: PMC10453233 DOI: 10.3390/foods12163054] [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: 07/24/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
The income and residue production from agriculture has a strong impact in Spain. A circular economy and a bioeconomy are two alternative sustainable models that include the revalorization of agri-food by-products to recover healthy biomolecules. However, most crops are conventional, implying the use of pesticides. Hence, the reutilization of agri-food by-products may involve the accumulation of pesticides. Even though the waste-to-bioproducts trend has been widely studied, the potential accumulation of pesticides during by-product revalorization has been scarcely assessed. Therefore, in this study, the most common pesticides found in eight highly productive crops in Spain are evaluated according to the available published data, mainly from EFSA reports. Among these, oranges, berries and peppers showed an increasing tendency regarding pesticide exceedances. In addition, the adverse effects of pesticides on human and animal health and the environment were considered. Finally, a safety assessment was developed to understand if the reutilization of citrus peels to recover ascorbic acid (AA) would represent a risk to human health. The results obtained seem to indicate the safety of this by-product to recover AA concentrations to avoid scurvy (45 mg/day) and improve health (200 mg/day). Therefore, this work evaluates the potential risk of pesticide exposure through the revalorization of agri-food by-products using peels from citruses, one of the major agricultural crops in Spain, as a case study.
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Affiliation(s)
- Paz Otero
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Javier Echave
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Franklin Chamorro
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Anton Soria-Lopez
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Lucia Cassani
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales, Consejo Nacional de Investigaciones Científicas y Técnicas (INTEMA-CONICET), Av. Colón 10850, Mar del Plata 7600, Argentina
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
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13
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Gao J, Tang ZS, He S, Powell W, Brennan CS. The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4157-4163. [PMID: 36594434 DOI: 10.1002/jsfa.12420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/25/2022] [Accepted: 01/03/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND The processing of sweet potatoes generates a waste by-product rich in sweet potato protein (SPP). OBJECTIVE In this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPHs) determined via gas sparging method were investigated. RESULTS The results showed that SPPH prepared by Alcalase exhibited a significantly higher foaming expansion (the highest of 576%) than that of the SPP (462%) but displayed a weaker liquid volume stability compared with SPPH hydrolyzed by Ficin. The molecular weight of SPPH prepared by Alcalase was distributed in 10-30 kDa. A good microbiological quality of the SPPH prepared by Alcalase in pH 13 has been confirmed, and it is suitable for food application with respect to its microbiological safety profile. CONCLUSIONS SPPH (pH 13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant-based foaming agent for the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingrong Gao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhejiang, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | | | - Shan He
- Institute for NanoScale Science and Technology, College of Science and Engineering, Flinders University, Adelaide, South Australia, Australia
| | - Warwick Powell
- School of Design Office, Creative Industries Faculty, Queensland University of Technology, Brisbane City, Queensland, Australia
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14
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Mir-Cerdà A, Granados M, Saurina J, Sentellas S. Green Extraction of Antioxidant Compounds from Olive Tree Leaves Based on Natural Deep Eutectic Solvents. Antioxidants (Basel) 2023; 12:antiox12050995. [PMID: 37237861 DOI: 10.3390/antiox12050995] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/22/2023] [Accepted: 04/23/2023] [Indexed: 05/28/2023] Open
Abstract
Agri-food industries generate a large amount of waste that offers great revalorization opportunities within the circular economy framework. In recent years, new methodologies for the extraction of compounds with more eco-friendly solvents have been developed, such as the case of natural deep eutectic solvents (NADES). In this study, a methodology for extracting phenolic compounds from olive tree leaves using NADES has been optimized. The conditions established as the optimal rely on a solvent composed of choline chloride and glycerol at a molar ratio of 1:5 with 30% water. The extraction was carried out at 80 °C for 2 h with constant agitation. The extracts obtained have been analyzed by high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) in MRM mode. The comparison with conventional ethanol/water extraction has shown that NADES, a more environmentally friendly alternative, has improved extraction efficiency. The main polyphenols identified in the NADES extract were Luteolin-7-O-glucoside, Oleuropein, 3-Hydroxytyrosol, Rutin, and Luteolin at the concentrations of 262, 173, 129, 34, and 29 mg kg-1 fresh weight, respectively.
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Affiliation(s)
- Aina Mir-Cerdà
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Sonia Sentellas
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
- Serra Húnter Fellow Programme, Generalitat de Catalunya, Via Laietana 2, E08003 Barcelona, Spain
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15
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Marx ÍMG. Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review. Foods 2023; 12:foods12081667. [PMID: 37107462 PMCID: PMC10137819 DOI: 10.3390/foods12081667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Olive oil, a fundamental component of the Mediterranean diet, is recognized as a functional food due to its health-promoting composition. The concentration of phenolic compounds in olive oil is influenced by various factors such as genetics, agro-climatic conditions, and technological processes. Therefore, to ensure an ideal intake of phenolics through the diet, it is recommended to produce functional enriched olive oil that contains a high concentration of bioactive compounds. The co-extraction technique is used to create innovative and differentiated products that promote the sensory and health-related composition of oils. To enrich olive oil, various natural sources of bioactive compounds can be used, including raw materials derived from the same olive tree such as olive leaves, as well as other compounds from plants and vegetables, such as herbs and spices (garlic, lemon, hot pepper, rosemary, thyme, and oregano). The development of functional enriched olive oils can contribute to the prevention of chronic diseases and improve consumers' quality of life. This mini-review compiles and discusses relevant scientific information related to the development of enriched olive oil using the co-extraction technique and its positive effects on the health-related composition of oils.
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Affiliation(s)
- Ítala M G Marx
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, 5300-253 Bragança, Portugal
- Associated Laboratory for Sustainability and Technology in Mountain Regions (SusTEC), Polytechnic Institute of Bragança, 5300-253 Bragança, Portugal
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16
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Sousa MM, Ferreira DM, Machado S, Lobo JC, Costa ASG, Palmeira JD, Nunes MA, Alves RC, Ferreira H, Oliveira MBPP. Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste. Molecules 2023; 28:molecules28062876. [PMID: 36985848 PMCID: PMC10059073 DOI: 10.3390/molecules28062876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/12/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on the nutritional quality, chemical composition, and efficiency on control/elimination of natural microbial load of olive pomace paste was ascertained. The treatments significantly impacted the contents of ash, fat, vitamin E, phenolics (including hydroxytyrosol), flavonoids, and antioxidant activity, but not the fatty acids profile. The binomial 88 °C/15 s showed the greatest potential since it better preserved the phytochemical and antioxidant properties as well as the protein and fiber contents. This binomial is also faster and easy to be implemented at an industrial level, allowing the obtention of a safe functional ingredient to satisfy consumers' demands for novel sustainable products, simultaneously, responding to food safety and food security concerns.
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Affiliation(s)
- Maria Manuela Sousa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Diana Melo Ferreira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Susana Machado
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Joana C Lobo
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Anabela S G Costa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Josman D Palmeira
- REQUIMTE/UCIBIO-i4HB, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Maria Antónia Nunes
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Helena Ferreira
- REQUIMTE/UCIBIO-i4HB, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Maria Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
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17
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Alimenti C, Lianza M, Antognoni F, Giusti L, Bistoni O, Liotta L, Angeloni C, Lupidi G, Beghelli D. Characterization and Biological Activities of In Vitro Digested Olive Pomace Polyphenols Evaluated on Ex Vivo Human Immune Blood Cells. Molecules 2023; 28:molecules28052122. [PMID: 36903372 PMCID: PMC10004623 DOI: 10.3390/molecules28052122] [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: 01/28/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/03/2023] Open
Abstract
Olive pomace (OP) represents one of the main by-products of olive oil production, which still contains high quantities of health-promoting bioactive compounds. In the present study, three batches of sun-dried OP were characterized for their profile in phenolic compounds (by HPLC-DAD) and in vitro antioxidant properties (ABTS, FRAP and DPPH assays) before (methanolic extracts) and after (aqueous extracts) their simulated in vitro digestion and dialysis. Phenolic profiles, and, accordingly, the antioxidant activities, showed significant differences among the three OP batches, and most compounds showed good bioaccessibility after simulated digestion. Based on these preliminary screenings, the best OP aqueous extract (OP-W) was further characterized for its peptide composition and subdivided into seven fractions (OP-F). The most promising OP-F (characterized for its metabolome) and OP-W samples were then assessed for their potential anti-inflammatory properties in ex vivo human peripheral mononuclear cells (PBMCs) triggered or not with lipopolysaccharide (LPS). The levels of 16 pro-and anti-inflammatory cytokines were measured in PBMC culture media by multiplex ELISA assay, whereas the gene expressions of interleukin-6 (IL-6), IL-10 and TNF-α were measured by real time RT-qPCR. Interestingly, OP-W and PO-F samples had a similar effect in reducing the expressions of IL-6 and TNF-α, but only OP-W was able to reduce the release of these inflammatory mediators, suggesting that the anti-inflammatory activity of OP-W is different from that of OP-F.
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Affiliation(s)
- Claudio Alimenti
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Mariacaterina Lianza
- Department for Life Quality Studies, Alma Mater Studiorum, University of Bologna, 47921 Rimini, Italy
| | - Fabiana Antognoni
- Department for Life Quality Studies, Alma Mater Studiorum, University of Bologna, 47921 Rimini, Italy
| | - Laura Giusti
- School of Pharmacy, University of Camerino, 62032 Camerino, Italy
| | - Onelia Bistoni
- Rheumatology Unit, Department of Medicine, University of Perugia, 06126 Perugia, Italy
| | - Luigi Liotta
- Department of Veterinary Science, University of Messina, 98168 Messina, Italy
| | - Cristina Angeloni
- Department for Life Quality Studies, Alma Mater Studiorum, University of Bologna, 47921 Rimini, Italy
| | - Giulio Lupidi
- School of Pharmacy, University of Camerino, 62032 Camerino, Italy
| | - Daniela Beghelli
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
- Correspondence:
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18
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Exploring Olive Pomace for Skincare Applications: A Review. COSMETICS 2023. [DOI: 10.3390/cosmetics10010035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
Abstract
The cosmetic industry is continuously searching for new active ingredients in an effort to attend to consumer demands which, in recent years, are focused on more natural and environmentally friendly products, obtained from sustainable resources. Nevertheless, they are required to provide cosmetologically appealing skincare products, ultimately with the purpose of improving skin appearance. The olive oil industry generates a large amount of liquid and semi-solid by-products such as olive pomace. Their phytotoxicity impairs safe disposal, so valorization strategies that promote by-product reuse are needed, which may include skincare products. Hydroxytyrosol is the main phenolic compound present in olive pomace and possesses biological effects that make it a desirable active compound for cosmetic formulations such as antioxidant and anti-aging activities as well as photoprotector, depigmenting, antimicrobial and anti-inflammatory actions. Other compounds present in olive pomace can also have functional properties and skin-related benefits. However, the application of this by-product can be a challenge in terms of formulation’s design, stability, and proven efficacy, so appropriate methodologies should be used to validate its incorporation and may include extraction and further encapsulation of bioactive compounds in order to achieve effective and aesthetic appealing skincare products.
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19
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Alaoui SB, Lamy E, Achak M. Assessment of the impact of diluted and pretreated olive mill wastewater on the treatment efficiency by infiltration-percolation using natural bio-adsorbents. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:16305-16320. [PMID: 36181593 DOI: 10.1007/s11356-022-23373-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Accepted: 09/27/2022] [Indexed: 06/16/2023]
Abstract
The current study was carried out to treat the olive mill wastewater (OMW) via infiltration percolation process, using low-cost natural adsorbents that could improve the ability of the system to enhance the disposal rate of elimination of pollutant from the OMW. The experimental pilot was composed of three PVC (polyvinyl chloride) columns with 10 cm in diameter and 110-cm height equipped with lateral air entries. Each column was filled with four layers of 10 cm of a mixture of sand (70%), charcoal (20%) and sawdust (10%) respectively. These layers were alternated by four permeable layers of 10 cm of Pouzzolane. To assess the effect of the pretreatment on the efficiency of the system, three types of OMW were used: raw OMW, diluted OMW with domestic wastewater at 1/1(v/v) ratio and OMW pretreated with lime. For the column feed with raw OMW, an average removal of total COD (41%), dissolved COD (54%), NH4-N (40.25%), NO3- (15.76%), total phosphorus (55.63%) and orthophosphate (50.84%) was recorded. The results showed that the column feed with diluted OMW with domestic wastewater was the most efficient one with a removal rate that reached 93.2% of total COD, 86.2% of dissolved COD, 92% of polyphenol, 92% of orthophosphate (OP), 97.2% of total phosphorus (TP) and 81% of NH4-N. The pretreatment of OMW with lime gave the lowest removal rate for all the parameters: total COD (34%), dissolved COD (50%), NH4-N (30%), NO3- (- 21%), total phosphorus (15.19%) and orthophosphate (9.04%). This study demonstrated that the dilution is a way to optimize the efficiency of the system of infiltration-percolation in treating the OMW.
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Affiliation(s)
- Soufiane Bakri Alaoui
- Science Engineer Laboratory for Energy (LabSIPE), National School of Applied Sciences, Chouaïb Doukkali University, El Jadida, Morocco
- Integrated Transformations of Renewable Matter (TIMR), Sorbonne University, University of Technology of Compiègne, UTC/ESCOM, EA 4297 TIMR, Compiègne, France
| | - Edvina Lamy
- Integrated Transformations of Renewable Matter (TIMR), Sorbonne University, University of Technology of Compiègne, UTC/ESCOM, EA 4297 TIMR, Compiègne, France
| | - Mounia Achak
- Science Engineer Laboratory for Energy (LabSIPE), National School of Applied Sciences, Chouaïb Doukkali University, El Jadida, Morocco.
- Chemical and Biochemical Sciences, Green Process Engineering, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco.
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Olive Leaf Processing for Infusion Purposes. Foods 2023; 12:foods12030591. [PMID: 36766119 PMCID: PMC9914354 DOI: 10.3390/foods12030591] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/17/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Olive leaf is a by-product rich in bioactive compounds, such as polyphenols and triterpenic acids, with numerous biological activities for human health. Nowadays, the existence of dry olive leaves marketed for infusion elaboration is lacking. During the elaboration process, the drying and grinding stages are critical for the conservation of bioactive compounds, and, precisely, the existing research on olive leaf production procedures is quite scarce. This work aimed to study and model the dehydration process using a forced-air oven and infrared with air convection systems. In addition, different grinding grades were studied. The kinetic constant and activation energy during dehydration were obtained. Drying temperatures above 50 °C produced a decrease in the phenolic concentration of olive leaves; however, it has been observed that prior storage of 24 h at room temperature considerably reduced the loss of phenols. Likewise, it was observed that the higher the degree of grinding, the greater the diffusion of both bioactive compounds and colored compounds. Therefore, the drying and grinding stages were closely related to the content of beneficial compounds and the appearance of the infusions, and their optimization was of crucial importance to produce dried olive leaves rich in biocompounds for use as healthy infusions.
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Foti P, Occhipinti PS, Russo N, Scilimati A, Miciaccia M, Caggia C, Perrone MG, Randazzo CL, Romeo FV. Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020646. [PMID: 36677704 PMCID: PMC9866608 DOI: 10.3390/molecules28020646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/01/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023]
Abstract
Olive mill wastewater (OMWW) represents a by-product but also a source of biologically active compounds, and their recycling is a relevant strategy to recover income and to reduce environmental impact. The objective of the present study was to obtain a new functional beverage with a health-promoting effect starting from OMWW. Fresh OMWW were pre-treated through filtration and/or microfiltration and subjected to fermentation using strains belonging to Lactiplantibacillus plantarum, Candida boidinii and Wickerhamomyces anomalus. During fermentation, phenolic content and hydroxytyrosol were monitored. Moreover, the biological assay of microfiltered fermented OMWW was detected versus tumor cell lines and as anti-inflammatory activity. The results showed that in microfiltered OMWW, fermentation was successfully conducted, with the lowest pH values reached after 21 days. In addition, in all fermented samples, an increase in phenol and organic acid contents was detected. Particularly, in samples fermented with L. plantarum and C. boidinii in single and combined cultures, the concentration of hydroxytyrosol reached values of 925.6, 902.5 and 903.5 mg/L, respectively. Moreover, biological assays highlighted that fermentation determines an increase in the antioxidant and anti-inflammatory activity of OMWW. Lastly, an increment in the active permeability on Caco-2 cell line was also revealed. In conclusion, results of the present study confirmed that the process applied here represents an effective strategy to achieve a new functional beverage.
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Affiliation(s)
- Paola Foti
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Paride S. Occhipinti
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- ProBioEtna srl, Spin-Off of University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Antonio Scilimati
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “Aldo Moro”, Via E. Orabona 4, 70125 Bari, Italy
| | - Morena Miciaccia
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “Aldo Moro”, Via E. Orabona 4, 70125 Bari, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- ProBioEtna srl, Spin-Off of University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- CERNUT (Interdepartmental Research Centre in Nutraceuticals and Health Products), University of Catania, Via le A. Doria 6, 95125 Catania, Italy
- Correspondence:
| | - Maria Grazia Perrone
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “Aldo Moro”, Via E. Orabona 4, 70125 Bari, Italy
| | - Cinzia L. Randazzo
- Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- ProBioEtna srl, Spin-Off of University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
- CERNUT (Interdepartmental Research Centre in Nutraceuticals and Health Products), University of Catania, Via le A. Doria 6, 95125 Catania, Italy
| | - Flora V. Romeo
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivico-Tura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy
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22
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Ray A, Dubey KK, Marathe SJ, Singhal R. Supercritical fluid extraction of bioactives from fruit waste and its therapeutic potential. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Angeloni C, Malaguti M, Prata C, Freschi M, Barbalace MC, Hrelia S. Mechanisms Underlying Neurodegenerative Disorders and Potential Neuroprotective Activity of Agrifood By-Products. Antioxidants (Basel) 2022; 12:antiox12010094. [PMID: 36670956 PMCID: PMC9854890 DOI: 10.3390/antiox12010094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/25/2022] [Indexed: 01/03/2023] Open
Abstract
Neurodegenerative diseases, characterized by progressive loss in selected areas of the nervous system, are becoming increasingly prevalent worldwide due to an aging population. Despite their diverse clinical manifestations, neurodegenerative diseases are multifactorial disorders with standard features and mechanisms such as abnormal protein aggregation, mitochondrial dysfunction, oxidative stress and inflammation. As there are no effective treatments to counteract neurodegenerative diseases, increasing interest has been directed to the potential neuroprotective activities of plant-derived compounds found abundantly in food and in agrifood by-products. Food waste has an extremely negative impact on the environment, and recycling is needed to promote their disposal and overcome this problem. Many studies have been carried out to develop green and effective strategies to extract bioactive compounds from food by-products, such as peel, leaves, seeds, bran, kernel, pomace, and oil cake, and to investigate their biological activity. In this review, we focused on the potential neuroprotective activity of agrifood wastes obtained by common products widely produced and consumed in Italy, such as grapes, coffee, tomatoes, olives, chestnuts, onions, apples, and pomegranates.
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Affiliation(s)
- Cristina Angeloni
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Marco Malaguti
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
- Correspondence: (M.M.); (C.P.)
| | - Cecilia Prata
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum–University of Bologna, Via Irnerio 48, 40126 Bologna, Italy
- Correspondence: (M.M.); (C.P.)
| | - Michela Freschi
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Maria Cristina Barbalace
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Silvana Hrelia
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
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Cytotoxicity Assessment and Nutritional Profiling of Bio-Active Compounds Obtained from Food Waste. Processes (Basel) 2022. [DOI: 10.3390/pr11010089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
The purpose of the study was to evaluate the properties of by-products obtained from the oil industry, to identify the content of bioactive compounds and to test the safety of their reintroduction in the food industry. Three sunflower meals obtained after cold-pressing of whole (WSM), partially dehulled (PSM) and total dehulled (TSM) sunflower seeds were used. A higher protein, ash and fiber content was obtained for WSM, followed by PSM, and TSM meals. Conversely, the lipid content was higher in TSM and PSM, and lower in WSM meals. Sunflower meals are important sources of unsaturated fatty acids (more linoleic than oleic acid), the content ranging between 82.74 and 86.72%. Additionally, sunflower meals represent a significant source of compounds with antioxidant activity. TSM showed the highest concentration of total polyphenols and total flavonoids, while WSM the lowest. The values of antioxidant activity were higher for TSM compared to PSM and WSM. The weak cytotoxic activity at concentrations lower than 6.25 mg/mL, as well as cell viability which is not affected by the action of PSM and TSM but even increases in the case of WSM, give sunflower meals the potential to be added as ingredients in the production of functional foods.
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Costa AR, Salgado JM, Lopes M, Belo I. Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1006467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Vegetable oil extraction generates high amounts of by-products, which are designated as oil cakes. Since the current strategies employed for oil cakes' reuse are linked with some drawbacks, identification of alternative approaches to decrease the environmental impact and promote a circular economy is of vital importance. In general, these materials are characterized by high fiber content, making them suitable to be employed in solid state fermentation (SSF). Filamentous fungi have been the microorganisms mostly applied in SSF and yeasts were applied in less extent. In the present work, three by-products from the extraction of olive, sunflower, and rapeseed oils were used as solid substrates in SSF for lipase and protease production by Yarrowia lipolytica W29. Oil cakes mixtures composition was optimized for the production of each enzyme using a simplex-centroid design of experiments. A 50% (w/w) mixture of olive cake (OC) and sunflower cake (SC) led to the highest lipase production, while a combination of the three oil cakes was most suitable for maximum protease production. Both enzymes were produced at maximum levels in a short period of 48 h. This work demonstrated that enzyme production by Y. lipolytica W29 in SSF can be modulated by the different combinations of oil cakes in the substrate mixture. Additionally, the potential of using by-products from vegetable oil industries in SSF processes was also demonstrated, showing alternative strategies for their valorization.
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Rodríguez-Martínez B, Romaní A, Eibes G, Garrote G, Gullón B, Del Río PG. Potential and prospects for utilization of avocado by-products in integrated biorefineries. BIORESOURCE TECHNOLOGY 2022; 364:128034. [PMID: 36174891 DOI: 10.1016/j.biortech.2022.128034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/21/2022] [Accepted: 09/22/2022] [Indexed: 06/16/2023]
Abstract
The industrial processing of avocado to extract oil, and produce guacamole or sauces generates enormous quantities of peels and seeds (around 2 million tons worldwide in 2019) without commercially valuable applications. However, various studies have suggested the presence of a wide range of interesting compounds in the composition of these by-products. This review depicts a thorough outline of the capacity of avocado residues to be converted into a portfolio of commodities that can be employed in sectors such as the food, cosmetics, pharmaceuticals, environment, and energy industries. Therefore, a novel biorefinery strategy to valorize avocado-processing residues to obtain a polyphenolic extract, pectooligosaccharides, and succinic acid was presented. Additionally, the prospects and challenges facing a biorefinery based on the valorization of avocado residues are presented, particularly its techno-economic feasibility on an industrial scale, aiming for a resource-efficient circular bio-economy.
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Affiliation(s)
| | - Aloia Romaní
- Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain
| | - Gemma Eibes
- CRETUS Institute, Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, 15706 A Coruña, Spain
| | - Gil Garrote
- Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain
| | - Beatriz Gullón
- Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain.
| | - Pablo G Del Río
- Universidade de Vigo, Departamento de Enxeñaría Química, Facultade de Ciencias, 32004 Ourense, Spain; Stokes Laboratories, School of Engineering, Bernal Institute, University of Limerick, Limerick V94 T9PX, Ireland
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27
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Donner M, Erraach Y, López-I-Gelats F, Manuel-I-Martin J, Yatribi T, Radić I, El Hadad-Gauthier F. Circular bioeconomy for olive oil waste and by-product valorisation: Actors' strategies and conditions in the Mediterranean area. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 321:115836. [PMID: 35994966 DOI: 10.1016/j.jenvman.2022.115836] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/18/2022] [Accepted: 07/20/2022] [Indexed: 06/15/2023]
Abstract
The circular economy and bioeconomy can contribute to transitioning towards more sustainable production and consumption in the olive oil sector. This article is the first to analyse multi-actor strategies and multi-level socio-economic conditions for olive oil waste and by-product valorisation in the Mediterranean area using circular bioeconomy principles. Government policies, the strategies of corporations and farmers and consumers' perceptions are discussed, and various methods are applied, such as desk reviews, case studies and quantitative and qualitative surveys. The findings show strong aspirations for improved sustainability in the olive industry. Furthermore, waste and by-product valorisation strategies foster the creation of innovative practices. However, a common regulatory framework, public financial measures, new circular business models using innovative technologies, multi-actor collaboration and increased consumer awareness of the circular economy and new olive oil waste-based products are necessary for more efficient and sustainable use of olive resources. The policy and management recommendations presented in this study may aid in improving and innovating frameworks and practices for better sustainable management of valuable olive resources.
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Affiliation(s)
- Mechthild Donner
- INRAE - French National Research Institute for Agriculture, Food and Environment, UMR MOISA (INRAE, CIRAD, CIHEAM-IAMM, Montpellier SupAgro, Univ. Montpellier), 2 Place Pierre Viala, 34060, Montpellier, France.
| | - Yamna Erraach
- Laboratory of Rural Economy, INAT, University of Carthage, 43 Avenue Charles Nicolle, Tunis-Mahrajène, 1082, Tunisia
| | | | | | | | - Ivana Radić
- INRAE - French National Research Institute for Agriculture, Food and Environment, UMR MOISA (INRAE, CIRAD, CIHEAM-IAMM, Montpellier SupAgro, Univ. Montpellier), 2 Place Pierre Viala, 34060, Montpellier, France
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da Silva J, de Brito ES, Ferreira SRS. Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02916-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts. Antioxidants (Basel) 2022; 11:antiox11091693. [PMID: 36139767 PMCID: PMC9496001 DOI: 10.3390/antiox11091693] [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: 07/27/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 11/30/2022] Open
Abstract
Extraction of valuable bioactive compounds from olive leaves is a hot topic and the use of sustainable and green technologies is mandatory in terms of circular economy. In this way, the use of fermentation technologies showed very interesting results in terms of phenolic compound recovery. Because of that in this work the use of solid state fermentations, as valuable tool to improve the phenolic extraction has been checked. Aspergillus oryzae (in mycelium and spore form), Aspergillus awamori and Aspergillus niger were used as fermentation microrganisms. Phenolic compounds were determined by HPLC-ESI-TOF-MS and, to our knowledge, new compounds have been tentatively identified in olive leaves. Fermentation using mycelium of Aspergillus awamori, Aspergillus niger and Aspergillus oryzae were effective to increase both hydroxytyrosol and elenolic acid derivatives whereas the use of spores of Aspergillus oryzae caused a loss of hydroxytyrosoyl derivatives, contrary the content of elenolic derivatives are comparable with the other fermentation treatments and higher than control. The proposed fermentation processes using the mycelium of Aspergillus awamori, Aspergillus niger and Aspergillus oryzae lead to an increase the hydroxytyrosyl and elenolic acid derivatives and could be used at industrial scale to obtain enriched extracts.
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Harzalli Z, Willenberg I, Medfai W, Matthäus B, Mhamdi R, Oueslati I. Potential use of the bioactive compounds of the olive mill wastewater: Monitoring the aldehydes, phenolic compounds and polymerized triacylglycerols in sunflower and olive oil during frying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zina Harzalli
- Centre of Biotechnology of Borj‐Cedria, LR15CBBC05, Laboratory of Olive Biotechnology Hammam‐Lif Tunisia
- Max Rubner‐Institut (MRI), Department of Safety and Quality of Cereals Working Group for Lipid Research Detmold Germany
| | - Ina Willenberg
- Max Rubner‐Institut (MRI), Department of Safety and Quality of Cereals Working Group for Lipid Research Detmold Germany
| | - Wafa Medfai
- Centre of Biotechnology of Borj‐Cedria, LR15CBBC05, Laboratory of Olive Biotechnology Hammam‐Lif Tunisia
| | - Bertrand Matthäus
- Max Rubner‐Institut (MRI), Department of Safety and Quality of Cereals Working Group for Lipid Research Detmold Germany
| | - Ridha Mhamdi
- Centre of Biotechnology of Borj‐Cedria, LR15CBBC05, Laboratory of Olive Biotechnology Hammam‐Lif Tunisia
| | - Imen Oueslati
- Centre of Biotechnology of Borj‐Cedria, LR15CBBC05, Laboratory of Olive Biotechnology Hammam‐Lif Tunisia
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Focker M, van Asselt E, Berendsen B, van de Schans M, van Leeuwen S, Visser S, van der Fels-Klerx H. Review of food safety hazards in circular food systems in Europe. Food Res Int 2022; 158:111505. [DOI: 10.1016/j.foodres.2022.111505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 05/16/2022] [Accepted: 06/10/2022] [Indexed: 11/28/2022]
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Optimization of Autohydrolysis of Olive Pomaces to Obtain Bioactive Oligosaccharides: The Effect of Cultivar and Fruit Ripening. Catalysts 2022. [DOI: 10.3390/catal12070788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The valorisation of agro-industrial residues presents a challenge in obtaining economically sustainable and environmentally friendly industrial processes. Olive pomace is a by-product generated in large quantities, from olive oil extraction. This residue mostly consists of lignocellulosic materials. The aim of this study was to evaluate the potential use of extracted olive pomaces (EOP) obtained from olives with different ripening indexes (RI) and from different cultivars (Cobrançosa; RI = 2.5; 3.3 and 4.7; and Galega Vulgar; RI = 1.8; 2.9 and 4.8), to produce bioactive oligosaccharides from hemicelluloses by autohydrolysis. The hydrothermal treatment conditions were optimized by Response Surface Methodology, following a central composite rotatable design (CCRD), as a function of temperature (T: 142–198 °C) and time (t: 48–132 min), corresponding to severity factor (SF) values from 3.2 to 4.9. For all pomace samples, soluble sugar production was described by concave surfaces as a function of temperature and time. Autohydrolysis with SF equal or higher than 4.0 produced higher sugar yields, with maximum values around 180 g glucose equivalent/kg EOP for SF of 4.7 (190 °C/120 min) or 4.9 (198 °C/90 min). These values were similar for both cultivars and were not dependent on the ripening stage of the olives. Maximum oligosaccharide (OS) yields of 98% were obtained by autohydrolysis with SF of 4.0. The increase in SF to 4.9 resulted in a decrease in OS yield to 86–92%, due to the release of monomeric sugars. The monosaccharides were mostly xylose (55.8–67.7% in Galega; 50.4–69.0% in Cobrançosa liquid phases), and glucose, galactose, arabinose and rhamnose, in smaller quantities. Therefore, the production of bioactive xylo-oligosaccharides (XOS) from olive pomaces mainly depends on the hydrothermal conditions used.
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The Use of Modified Fe 3O 4 Particles to Recover Polyphenolic Compounds for the Valorisation of Olive Mill Wastewater from Slovenian Istria. NANOMATERIALS 2022; 12:nano12142327. [PMID: 35889552 PMCID: PMC9321798 DOI: 10.3390/nano12142327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 02/04/2023]
Abstract
Olive mill waste water (OMWW), a by-product created during the processing of olive oil, contains high amounts of polyphenolic compounds. If put to further use, these polyphenolic compounds could be a valuable resource for the speciality chemical industry. In order to achieve this, isolation of the polyphenolic compounds from OMWW is needed. Several techniques for this process already exist, the most widely used of which is adsorption beds. This research describes new ways of collecting polyphenolic compounds by using unmodified iron oxide (Fe3O4) particles and Fe3O4 modified with silica gel (Fe3O4@C18), citric acid (Fe3O4@CA), and sodium dodecyl sulphate (Fe3O4@SDS). This approach is superior to adsorption beds since it can be used in a continuous system without clogging, while the nano-sized shapes create a high surface area for adsorption. The results of this study show that, if used in a loop system of several adsorption and desorption cycles, (un)modified Fe3O4 has the potential to collect high concentrations of polyphenolic compounds. A combination of different modifications of the Fe3O4 particles is also beneficial, as these combinations can be tailored to allow for the removal of specific polyphenolic compounds.
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Virginia de Almeida Pontes P, Czaikoski A, Aparecida Almeida N, Fraga S, de Oliveira Rocha L, Lopes Cunha R, José Maximo G, Augusto Caldas Batista E. Extraction optimization, biological activities, and application in O/W emulsion of deep eutectic solvents-based phenolic extracts from olive pomace. Food Res Int 2022; 161:111753. [DOI: 10.1016/j.foodres.2022.111753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/12/2022] [Accepted: 07/26/2022] [Indexed: 11/04/2022]
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Márquez K, Márquez N, Ávila F, Cruz N, Burgos-Edwards A, Pardo X, Carrasco B. Oleuropein-Enriched Extract From Olive Mill Leaves by Homogenizer-Assisted Extraction and Its Antioxidant and Antiglycating Activities. Front Nutr 2022; 9:895070. [PMID: 35832049 PMCID: PMC9273007 DOI: 10.3389/fnut.2022.895070] [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: 03/12/2022] [Accepted: 05/20/2022] [Indexed: 11/13/2022] Open
Abstract
Olive oil consumption has increased in the last two decades and consequently, its wastes have increased, which generates a tremendous environmental impact. Among the by-products are the olive mill leaves, which are easier and inexpensive to treat than other olive by-products. However, little research has been done on their chemical composition and potential bioactivity. Hence, in this study, olive mill leaves were used to obtain Oleuropein-Enriched Extracts (OLEU-EE) using Conventional Extraction, Ultrasound-Assisted Extraction, and Homogenization-Assisted Extraction. These three techniques were evaluated using a Factorial Design to determine the parameters to obtain an OLEU-EE with high contents of Total Phenolic Compounds (TPC), Antioxidant Activity (AA), and Oleuropein concentration (OLEU). From the results, the Homogenizer-Assisted Extraction (HAE) technique was selected at 18,000 rpm, solid:liquid ratio 1:10, and 30 s of homogenization with 70% ethanol, due to its high TPC (5,196 mg GA/100 g), AA (57,867 μmol of TE/100 g), and OLEU (4,345 mg of OLEU/100 g). In addition, the antiglycating effect of OLEU-EE on the levels of (1) fluorescent Advanced Glycation End Products (AGEs) were IC50 of 0.1899 and 0.1697 mg/mL for 1λEXC 325/λEM 440 and 2λEXC 389/λEM 443, respectively; (2) protein oxidative damage markers such as dityrosine (DiTyr), N-formylkynurenine (N-formyl Kyn), and kynurenine (Kyn) were IC50 of 0.1852, 0.2044, and 0.1720 mg/mL, respectively. In conclusion, OLEU-EE from olive mill leaves has different capacities to inhibit AGEs evidenced by the IC50 of fluorescent AGEs and protein oxidation products, together with the scavenging free radical evidenced by the concentration of Trolox Equivalent. Therefore, OLEU-EE could be potential functional ingredients that prevent oxidative damage caused by free radicals and AGEs accumulation.
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Affiliation(s)
- Katherine Márquez
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule R0912001, Talca, Chile
- *Correspondence: Katherine Márquez ; orcid.org/0000-0001-6298-2597
| | - Nicole Márquez
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule R0912001, Talca, Chile
| | - Felipe Ávila
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Talca, Chile
| | - Nadia Cruz
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Talca, Chile
| | - Alberto Burgos-Edwards
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule R0912001, Talca, Chile
| | - Ximena Pardo
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Talca, Chile
| | - Basilio Carrasco
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule R0912001, Talca, Chile
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Garcia-Alonso A, Sánchez-Paniagua López M, Manzanares-Palenzuela CL, Redondo-Cuenca A, López-Ruíz B. Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods. Crit Rev Food Sci Nutr 2022; 63:10814-10835. [PMID: 35658778 DOI: 10.1080/10408398.2022.2084028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Polyphenols with high chemical diversity are present in vegetables both in the edible parts and by-products. A large proportion of them remains unabsorbed along the gastrointestinal tract, being accumulated in the colon, where they are metabolized by the intestinal microbiota. These polyphenols have been found to have "prebiotic-like" effects. The edible plant industry generates tons of residues called by-products, which consist of unutilized plant tissues (peels, husks, calyxes and seeds). Their disposal requires special and costly treatments to avoid environmental complications. Reintroducing these by-products into the value chain using technological and biotechnological practices is highly appealing since many of them contain nutrients and bioactive compounds, such as polyphenols, with many health-promoting properties. Edible plant by-products as a source of polyphenols highlights the need for analytical methods. Analytical methods are becoming increasingly selective, sensitive and precise, but the great breakthrough lies in the pretreatment of the sample and in particular in the extraction methods. This review shows the importance of edible plant by-products as a source of polyphenols, due to their prebiotic effect, and to compile the most appropriate analytical methods for the determination of the total content of phenolic compounds as well as the detection and quantification of individual polyphenols.
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Affiliation(s)
- Alejandra Garcia-Alonso
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Marta Sánchez-Paniagua López
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | | | - Araceli Redondo-Cuenca
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Beatríz López-Ruíz
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
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Leite A, Domínguez R, Vasconcelos L, Ferreira I, Pereira E, Pinheiro V, Outor-Monteiro D, Rodrigues S, Lorenzo JM, Santos EM, Andrés SC, Campagnol PCB, Teixeira A. Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork? Foods 2022; 11:foods11111650. [PMID: 35681400 PMCID: PMC9180486 DOI: 10.3390/foods11111650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/26/2022] [Accepted: 06/01/2022] [Indexed: 02/04/2023] Open
Abstract
The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51−52), b* (11−12) and SF (3.4−4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.
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Affiliation(s)
- Ana Leite
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
- Food Technology, Faculty of Sciences Ourense, University of Vigo, 32004 Ourense, Spain;
| | - Rubén Domínguez
- Research, Meat Technology Centre of Galicia (CTC), Rua Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
| | - Lia Vasconcelos
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
| | - Iasmin Ferreira
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
| | - Etelvina Pereira
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
| | - Victor Pinheiro
- Veterinary and Animal Reserach Centre (CECAV), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (V.P.); (D.O.-M.)
| | - Divanildo Outor-Monteiro
- Veterinary and Animal Reserach Centre (CECAV), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (V.P.); (D.O.-M.)
| | - Sandra Rodrigues
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
| | - José Manuel Lorenzo
- Food Technology, Faculty of Sciences Ourense, University of Vigo, 32004 Ourense, Spain;
- Research, Meat Technology Centre of Galicia (CTC), Rua Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
| | - Eva María Santos
- Chemistry Academic Area, Autonomus University of the State of Hidalgo, Carr. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma, Pachuca 42183, Mexico;
| | - Silvina Cecilia Andrés
- Center for Research and Development in Food Cryotechnology (CIDCA, CONICET-CICPBA-UNLP), National University of La Plata UNLP, 47 y 116, La Plata 1900, Argentina;
| | - Paulo C. B. Campagnol
- Department of Food Science and Technology, University of Santa Maria—USM, Santa Maria 97105-900, Brazil;
| | - Alfredo Teixeira
- Mountain Reserach Center (CIMO), Polytechnic Instituto f Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (I.F.); (E.P.); (S.R.)
- Correspondence:
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Terholsen H, Kaur J, Kaloudis N, Staudt A, Müller H, Pavlidis IV, Bornscheuer U. Recovery of hydroxytyrosol from olive mill wastewater using the promiscuous hydrolase/acyltransferase PestE. Chembiochem 2022; 23:e202200254. [PMID: 35579388 PMCID: PMC9400952 DOI: 10.1002/cbic.202200254] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 05/17/2022] [Indexed: 11/21/2022]
Abstract
Olive mill wastewater (OMWW) is produced annually during olive oil extraction and contains most of the health‐promoting 3‐hydroxytyrosol of the olive fruit. To facilitate its recovery, enzymatic transesterification of hydroxytyrosol (HT) was directly performed in an aqueous system in the presence of ethyl acetate, yielding a 3‐hydroxytyrosol acetate rich extract. For this, the promiscuous acyltransferase from Pyrobaculum calidifontis VA1 (PestE) was engineered by rational design. The best mutant for the acetylation of hydroxytyrosol (PestE_I208A_L209F_N288A) was immobilized on EziG2 beads, resulting in hydroxytyrosol conversions between 82 and 89 % in one hour, for at least ten reaction cycles in a buffered hydroxytyrosol solution. Due to inhibition by other phenols in OMWW the conversions of hydroxytyrosol from this source were between 51 and 62 %. In a preparative scale reaction, 13.8 mg (57 %) of 3‐hydroxytyrosol acetate was extracted from 60 mL OMWW.
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Affiliation(s)
- Henrik Terholsen
- University of Greifswald: Universitat Greifswald, Biotechnology and Enzyme Catalysis, GERMANY
| | - Jasmin Kaur
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Nikolaos Kaloudis
- University of Crete Department of Chemistry: Panepistemio Kretes Tmema Chemeias, Dept. of Chemistry, GREECE
| | - Amanda Staudt
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Henrik Müller
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Ioannis V Pavlidis
- University of Crete Department of Chemistry: Panepistemio Kretes Tmema Chemeias, Dept. of Chemistry, GREECE
| | - Uwe Bornscheuer
- Greifswald University, Dept. of Biotechnology & Enzyme Catalysis, Felix-Hausdorff-Str. 4, 17487, Greifswald, GERMANY
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Morgana NM, Magdalena E, Angeles FMDL, Fernanda SM. NADES for food industry innovation: novel bioadditives based on olive oil byproducts. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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40
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Malekjani N, Jafari SM. Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater. Crit Rev Food Sci Nutr 2022; 63:9797-9815. [PMID: 35475951 DOI: 10.1080/10408398.2022.2068123] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Olive by-products are rich sources of phenolic compounds and their valorization is a favorable approach in line with sustainable development goals of the United Nations (UN) organization to promote well-being and production of healthier products; also, to deal with the environmental and economic subjects resulting in more profitability in the olive oil industry. The production of value-added ingredients from these by-products is not extensively exploited on the industrial scale. Drying is a critical pretreatment before extraction that can have a direct impact on the recovery and yield of the available bioactive compounds in olive by-products. In order to produce more stable and high quality phenolic products, encapsulation using spray and freeze drying is used. In this study, the effect of the drying process before and after extraction of bioactive compounds from olive by-products as a valuable source of phenolic compounds is reviewed. In addition, fortification using these ingredients and their incorporation in food formulations is also investigated.
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Affiliation(s)
- Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
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An Olive-Derived Extract 20% Rich in Hydroxytyrosol Prevents β-Amyloid Aggregation and Oxidative Stress, Two Features of Alzheimer Disease, via SKN-1/NRF2 and HSP-16.2 in Caenorhabditis elegans. Antioxidants (Basel) 2022; 11:antiox11040629. [PMID: 35453314 PMCID: PMC9025619 DOI: 10.3390/antiox11040629] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/21/2022] [Accepted: 03/22/2022] [Indexed: 02/01/2023] Open
Abstract
Olive milling produces olive oil and different by-products, all of them very rich in different bioactive compounds like the phenolic alcohol hydroxytyrosol. The aim of the present study was to investigate the effects of an olive fruit extract 20% rich in hydroxytyrosol on the molecular mechanisms associated with Alzheimer disease features like Aβ- and tau- induced toxicity, as well as on oxidative stress in Caenorhabditis elegans. Moreover, characterization of the extracts, regarding the profile and content of phenolics, as well as total antioxidant ability, was investigated. The study of lethality, growth, pharyngeal pumping, and longevity in vivo demonstrated the lack of toxicity of the extract. One hundred μg/mL of extract treatment revealed prevention of oxidative stress and a delay in Aβ-induced paralysis related with a lower presence of Aβ aggregates. Indeed, the extract showed the ability to avoid a certain degree of proteotoxicity associated with aggregation of the tau protein. According to RNAi tests, SKN-1/NRF2 transcription factor and the overexpression of HSP-16.2 were mechanistically associated in the observed effects.
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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Zellama MS, Chahdoura H, Zairi A, Ziani BEC, Boujbiha MA, Snoussi M, Ismail S, Flamini G, Mosbah H, Selmi B, El-Bok S, Chaouachi M. Chemical characterization and nutritional quality investigations of healthy extra virgin olive oil flavored with chili pepper. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:16392-16403. [PMID: 34651266 DOI: 10.1007/s11356-021-16645-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 09/16/2021] [Indexed: 06/13/2023]
Abstract
The production of extra virgin olive oil (EVOO) flavored with diverse spices, herbs, fruits, and vegetables or natural aromas is believed to provide advantageous properties considering either the high nutritional value or biological activity in addition to the flavoring and industrial aspects. The biological activities including antioxidant and antimicrobial properties of Tunisian EVOO obtained from "Chemlali" variety and mixed with chili pepper were investigated. Molecular analyses, including the detection of twelve olive-infecting viruses and Pseudomonas savastanoi pv savastanoi, were performed to ensure that the samples were obtained from healthy olive trees and EVOO quality was not affected. Quality parameters like free acidity, peroxide number, oxidative stability, and specific absorption at K232 nm and K270 nm were also investigated and no significant variation was revealed. The content of minor compounds such as chlorophylls, carotenoids, and total phenols showed minor changes. However, the profiles of the volatile compounds showed remarkable differences, which appeared to be the main factor for the observed variability in consumer acceptance. The results showed for the first time high quantities of polyphenols and ortho-diphenols. Four colorimetric methods were used for the determination of the antioxidant activity, namely DPPH, ABTS, FRAP, and β-carotene test. Compared to the control, a higher level of antioxidant activity was observed for the flavored EVOO. Furthermore, significant results were obtained in the antimicrobial tests. The quality parameters of the mixture showed no alteration compared to the control. Finally, all the measurements and the chemical characterization gave a scientific basis for food technology innovation of new food products.
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Affiliation(s)
- Mohamed Salem Zellama
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Hassiba Chahdoura
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Amira Zairi
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | | | - Mohamed Ali Boujbiha
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Mejdi Snoussi
- Department of Biology, University of Hail, P.O. 81451, Ha'il, Saudi Arabia
| | - Sara Ismail
- Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia
| | - Guido Flamini
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute", Università di Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Habib Mosbah
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Boulbaba Selmi
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia
| | - Safia El-Bok
- Laboratoire de Biodiversité, Biotechnologies & Changements Climatiques (LR11ES09), Département de Biologie, Faculté des Sciences de Tunis, Université Tunis El-Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Maher Chaouachi
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia.
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From Sharks to Yeasts: Squalene in the Development of Vaccine Adjuvants. Pharmaceuticals (Basel) 2022; 15:ph15030265. [PMID: 35337064 PMCID: PMC8951290 DOI: 10.3390/ph15030265] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/11/2022] [Accepted: 02/16/2022] [Indexed: 02/04/2023] Open
Abstract
Squalene is a natural linear triterpene that can be found in high amounts in certain fish liver oils, especially from deep-sea sharks, and to a lesser extent in a wide variety of vegeTable oils. It is currently used for numerous vaccine and drug delivery emulsions due to its stability-enhancing properties and biocompatibility. Squalene-based vaccine adjuvants, such as MF59 (Novartis), AS03 (GlaxoSmithKline Biologicals), or AF03 (Sanofi) are included in seasonal vaccines against influenza viruses and are presently being considered for inclusion in several vaccines against SARS-CoV-2 and future pandemic threats. However, harvesting sharks for this purpose raises serious ecological concerns that the exceptional demand of the pandemic has exacerbated. In this line, the use of plants to obtain phytosqualene has been seen as a more sustainable alternative, yet the lower yields and the need for huge investments in infrastructures and equipment makes this solution economically ineffective. More recently, the enormous advances in the field of synthetic biology provided innovative approaches to make squalene production more sustainable, flexible, and cheaper by using genetically modified microbes to produce pharmaceutical-grade squalene. Here, we review the biological mechanisms by which squalene-based vaccine adjuvants boost the immune response, and further compare the existing sources of squalene and their environmental impact. We propose that genetically engineered microbes are a sustainable alternative to produce squalene at industrial scale, which are likely to become the sole source of pharmaceutical-grade squalene in the foreseeable future.
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Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods 2022; 11:foods11040552. [PMID: 35206029 PMCID: PMC8871176 DOI: 10.3390/foods11040552] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 02/06/2023] Open
Abstract
The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g−1, achieving the nutritional requirement for it to be labelled as a “source of fibre”. The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.
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Caponio GR, Difonzo G, de Gennaro G, Calasso M, De Angelis M, Pasqualone A. Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? Front Nutr 2022; 9:830932. [PMID: 35223958 PMCID: PMC8869757 DOI: 10.3389/fnut.2022.830932] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 01/11/2022] [Indexed: 11/13/2022] Open
Abstract
There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-product from virgin olive oil extraction, is an excellent natural source of unsaturated fatty acids, dietary fiber and bioactive molecules, including polyphenols and tocopherols. In this framework, this study aimed at using two selected lactic acid bacteria and a yeast for increasing the antioxidant features and the phenol profile of the gluten-free breadsticks fortified with OC with the perspective of producing a functional food. Control (CTR) samples were prepared and compared with fermented ones (fCTR). Samples were added with either non-fermented OC (nfOC) or fermented for 12 and 20 h (fOC-12 and fOC-20). Our results showed that the predicted glycemic index (pGI) was influenced by both OC addition and sourdough fermentation. In fact, the lowest value of pGI was found in fOC-12, and hydrolysis index and pGI values of samples with OC (fOC-12 and nfOC) were statistically lower than fCTR. Both OC addition and fermentation improved the total phenol content and antioxidant activity of breadsticks. The most pronounced increase in hardness values was observed in the samples subjected to sourdough fermentation as evidenced both from texture profile analysis and sensory evaluation. Moreover, in most cases, the concentration of the detected volatile compounds was reduced by fermentation. Our work highlights the potential of OC to be upcycled in combination with fermentation to produce gluten-free breadsticks with improved nutritional profile, although additional trials are required to enhance textural and sensory profile.
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Affiliation(s)
- Giusy Rita Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
- Clinica Medica “A. Murri”, Department of Biomedical Sciences and Human Oncology, University of Bari Medical School, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
- *Correspondence: Graziana Difonzo
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria Calasso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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Deng Y, Wang W, Zhao S, Yang X, Xu W, Guo M, Xu E, Ding T, Ye X, Liu D. Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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48
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A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics-Case Study: Grape Pomace and Grapeseed. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030969. [PMID: 35164233 PMCID: PMC8839553 DOI: 10.3390/molecules27030969] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/11/2022] [Accepted: 01/29/2022] [Indexed: 12/13/2022]
Abstract
Grape pomace and grapeseed are agro-industrial by-products, whose inadequate treatment generates socioeconomic and environmental concerns. Nevertheless, it is possible to valorize them by extracting their bioactive compounds, such as antioxidants (phenolic compounds), vitamin E and fatty acids. The bioactive compounds were extracted using solid-liquid extraction. The yields for phenolic compounds were 18.4 ± 0.4% for grape pomace, and 17.4 ± 0.4%, for grapeseed. For the oil, the yields were 13.3 ± 0.2% and 14.5 ± 0.3% for grape pomace and grapeseed. Antioxidant capacity was assessed by the assay with 2,2-diphenyl-1-picrylhydrazyl (DPPH), and showed that phenolic extract has higher antioxidant capacity than the oils. Grape pomace and grapeseed extracts exhibit, correspondingly, values of 90.8 ± 0.8 and 87.5 ± 0.5 of DPPH inhibition and IC50 of 48.9 ± 0.5 and 55.9 ± 0.7 μgextract·mLDPPH−1. The antimicrobial capacity was assessed by the disk diffusion test, and revealed that, phenolic extracts inhibit the growth of Staphylococcus aureus and Staphylococcus epidermidis. The obtained extracts were incorporated in 10 face cream formulations, with slight modifications in quantities of formulation stabilizers. Their stability was studied for 35 days, and this revealed the possibility of incorporating extracts and oils obtained from by-products as antioxidants in cosmetics, and replacing synthetic ones. As a future recommendation, microencapsulation of the extracts should be performed, in order to increase their stability.
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Agri-Food Industry Waste as Resource of Chemicals: The Role of Membrane Technology in Their Sustainable Recycling. SUSTAINABILITY 2022. [DOI: 10.3390/su14031483] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The agri-food sector generates substantial quantities of waste material on farm and during the processing of these commodities, creating serious social and environmental problems. However, these wastes can be resources of raw material for the production of valuable chemicals with applications in various industrial sectors (e.g., food ingredients, nutraceuticals, bioderived fine chemicals, biofuels etc.). The recovery, purification and biotransformation of agri-food waste phytochemicals from this microbial spoilage-prone, complex agri-food waste material, requires appropriate fast pre-treatment and integration of various processes. This review provides a brief summary and discussion of the unique advantages and the importance of membrane technology in sustainable recycling of phytochemicals from some of the main agri-food sectors. Membrane-based pressure -driven processes present several advantages for the recovery of labile compounds from dilute streams. For example, they are clean technologies that can operate at low temperature (20–60 °C), have low energy requirements, there is no need for additional chemicals, can be quite automated and electrifiable, and have low space requirements. Based on their permselective properties based on size-, shape-, and charge-exclusion mechanisms, membrane-based separation processes have unpaired efficiency in fractionating biological components while presenting their properties. Pressure-driven membrane processes, such as microfiltration (MF), ultrafiltration (UF) and nanofiltration (NF), as well as other advanced membrane-based processes such as membrane bioreactors (MBR), membrane emulsification (ME) and membrane distillation (MD), are presented. The integration of various membrane technologies from the initial recovery of these phytochemicals (MF, UF, NF) to the final formulation (by ME) of commercial products is described. A good example of an extensively studied agri-food stream is the olive processing industry, where many different alternatives have been suggested for the recovery of biophenols and final product fabrication. Membrane process integration will deliver in the near future mature technologies for the efficient treatment of these streams in larger scales, with direct impact on the environmental protection and society (production of compounds with positive health effects, new job creation, etc.). It is expected that integration of these technologies will have substantial impact on future bio-based societies over forthcoming decades and change the way that these chemicals are currently produced, moving from petrochemical-based linear product fabrication to a sustainable circular product design based in agri-food waste biomass.
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Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace. Antioxidants (Basel) 2022; 11:antiox11020204. [PMID: 35204087 PMCID: PMC8868085 DOI: 10.3390/antiox11020204] [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: 12/09/2021] [Revised: 01/13/2022] [Accepted: 01/19/2022] [Indexed: 02/01/2023] Open
Abstract
Refined olive oils (ROOs) are commonly enriched with synthetic antioxidants. Antioxidant extracts obtained from natural products can be used to improve the stability of these oils. In this study, ROOs were enriched through the addition of phenolic extracts from olive leaves (OLs) and exhausted olive pomace (EOP). In addition to replacing synthetic antioxidants with natural ones, this results in the valorization of these olive-derived biomasses. The most suitable method for mixing and enriching refined oils was probe-type ultrasonication using lecithin as the emulsifier. Thereafter, the change in the content of antioxidant compounds and the antioxidant capacity of the oils at 25, 35, and 45 °C were studied over 28 and 50 days of storage. The experimental results were fitted using a pseudo-first-order kinetic model. The oxidative stability index of the ROO enriched with a 2 g/L OL extract (70 h) was higher than that of a commercial ROO (46.8 h). Moreover, the oxidative stability index of the refined olive pomace oil (ROPO) enriched with a 2 g/L EOP extract (44.1 h) was higher than that of a commercial ROPO (38.9 h). In addition, the oxidative stabilities and antioxidant capacities of the oils were significantly correlated.
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