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Ropciuc S, Ghinea C, Leahu A, Prisacaru AE, Oroian MA, Apostol LC, Dranca F. Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source. Gels 2024; 10:397. [PMID: 38920943 DOI: 10.3390/gels10060397] [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: 05/31/2024] [Revised: 06/06/2024] [Accepted: 06/11/2024] [Indexed: 06/27/2024] Open
Abstract
The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.
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Affiliation(s)
- Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Cristina Ghinea
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Ana Leahu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Ancuta Elena Prisacaru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mircea Adrian Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Laura Carmen Apostol
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Chidichimo F, Basile MR, Conidi C, De Filpo G, Morelli R, Cassano A. A New Approach for Bioremediation of Olive Mill Wastewaters: Combination of Straw Filtration and Nanofiltration. MEMBRANES 2024; 14:38. [PMID: 38392665 PMCID: PMC10890137 DOI: 10.3390/membranes14020038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/24/2024] [Accepted: 01/29/2024] [Indexed: 02/24/2024]
Abstract
A combination of straw filtration and nanofiltration was investigated for the first time as a sustainable approach aimed at valorizing olive mill wastewaters (OMWs) within a circular economy strategy. Ground straw filters with different granulometry (120, 250 and 500 μm) were tested in the first step to clarify the raw wastewater. The 500 μm filter offered the best performance due to a lower exposed surface of the filtering fibers and a shorter filtering time, allowing us to reduce about 70% of the chemical oxygen demand (COD) of the raw wastewater. Three different commercial membranes in a flat-sheet configuration with a molecular weight cut-off (MWCO) in the range 150-500 Da were tested to fractionate the clarified wastewater according to a dead-end configuration. Among the investigated membranes, a polymeric membrane of 500 Da (NFA-12A) exhibited the highest productivity in selected operating conditions (steady-state values of 11.4 L/m2 h at 20 bar and 24 ± 2 °C). In addition, flux decays for this membrane were lower than the other two tested membranes, indicating a lower propensity to fouling phenomena. Higher rejections towards total polyphenols and total antioxidant activity (TAA) (76.6% and 73.2%, respectively) were also observed for this membrane. Flavanols and hydroxycinnamic acids were retained by more than 99%. The combination of straw filtration and NF with the NFA-12A membrane allowed us to reduce the COD of raw OMWs up to 97.6%. The retentate fraction of this membrane exhibited a TAA of 18.9 ± 0.7 mM Trolox, supporting its propensity for the development of innovative formulations of interest in food and nutraceutical applications.
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Affiliation(s)
- Francesco Chidichimo
- Department of Environmental Engineering (DIAm), University of Calabria, Via P. Bucci 42B, 87036 Rende, Italy
| | - Maria Rita Basile
- TEBAID Consortium, Department of Chemistry and Chemical Technologies, University of Calabria, Via P. Bucci 15D, 87036 Rende, Italy
| | - Carmela Conidi
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17C, 87036 Rende, Italy
| | - Giovanni De Filpo
- Department of Chemistry and Chemical Technologies, University of Calabria, Via P. Bucci 15D, 87036 Rende, Italy
| | - Rosanna Morelli
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17C, 87036 Rende, Italy
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17C, 87036 Rende, Italy
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Kourti M, Skaperda Z, Tekos F, Stathopoulos P, Koutra C, Skaltsounis AL, Kouretas D. The Bioactivity of a Hydroxytyrosol-Enriched Extract Originated after Direct Hydrolysis of Olive Leaves from Greek Cultivars. Molecules 2024; 29:299. [PMID: 38257212 PMCID: PMC10818913 DOI: 10.3390/molecules29020299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Nowadays, olive leaf polyphenols have been at the center of scientific interest due to their beneficial effects on human health. The most abundant polyphenol in olive leaves is oleuropein. The biological properties of oleuropein are mainly due to the hydroxytyrosol moiety, a drastic catechol group, whose biological activity has been mentioned many times in the literature. Hence, in recent years, many nutritional supplements, food products, and cosmetics enriched in hydroxytyrosol have been developed and marketed, with unexpectedly positive results. However, the concentration levels of hydroxytyrosol in olive leaves are low, as it depends on several agricultural factors. In this study, a rapid and easy methodology for the production of hydroxytyrosol-enriched extracts from olive leaves was described. The proposed method is based on the direct acidic hydrolysis of olive leaves, where the extraction procedure and the hydrolysis of oleuropein are carried out in one step. Furthermore, we tested the in vitro bioactivity of this extract using cell-free and cell-based methods, evaluating its antioxidant and DNA-protective properties. Our results showed that the hydroxytyrosol-enriched extract produced after direct hydrolysis of olive leaves exerted significant in vitro antioxidant and geno-protective activity, and potentially these extracts could have various applications in the pharmaceutical, food, and cosmetic industries.
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Affiliation(s)
- Maria Kourti
- Laboratory of Animal Physiology, Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece; (M.K.); (Z.S.); (F.T.)
| | - Zoi Skaperda
- Laboratory of Animal Physiology, Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece; (M.K.); (Z.S.); (F.T.)
| | - Fotios Tekos
- Laboratory of Animal Physiology, Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece; (M.K.); (Z.S.); (F.T.)
| | - Panagiotis Stathopoulos
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (P.S.); (C.K.); (A.L.S.)
| | - Christina Koutra
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (P.S.); (C.K.); (A.L.S.)
| | - Alexios Leandros Skaltsounis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece; (P.S.); (C.K.); (A.L.S.)
| | - Demetrios Kouretas
- Laboratory of Animal Physiology, Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece; (M.K.); (Z.S.); (F.T.)
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4
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Skaperda Z, Tekos F, Vardakas P, Nechalioti PM, Kourti M, Patouna A, Makri S, Gkasdrogka M, Kouretas D. Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products. Int J Mol Sci 2023; 24:16447. [PMID: 38003634 PMCID: PMC10671064 DOI: 10.3390/ijms242216447] [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: 10/24/2023] [Revised: 11/13/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, there has been a strong consumer demand for food products that provide nutritional benefits to human health. Therefore, the assessment of the biological activity is considered as an important parameter for the promotion of high-quality food products. Herein, we introduce a novel methodology comprising a complete set of in vitro cell-free screening techniques for the evaluation of the bioactivity of various food products on the basis of their antioxidant capacity. These assays examine the free radical scavenging activities, the reducing properties, and the protective ability against oxidative damage to biomolecules. The adoption of the proposed battery of antioxidant assays is anticipated to contribute to the holistic characterization of the bioactivity of the food product under examination. Consumer motivations and expectations with respect to nutritious food products with bio-functional properties drive the global food market toward food certification. Therefore, the development and application of scientific methodologies that examine the quality characteristics of food products could increase consumers' trust and promote their beneficial properties for human health.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece; (Z.S.); (F.T.); (P.V.); (M.K.); (A.P.); (S.M.); (M.G.)
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Castillo-Luna A, Miho H, Ledesma-Escobar CA, Priego-Capote F. Comparison of Drying Techniques for Extraction of Bioactive Compounds from Olive-Tree Materials. Foods 2023; 12:2684. [PMID: 37509775 PMCID: PMC10379223 DOI: 10.3390/foods12142684] [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: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Olive tree vegetal materials are considered a powerful source for the isolation of bioactive compounds-mainly phenols and triterpenic acids. However, the high humidity content of them reduces their preservation and extractability to a liquid solvent. Accordingly, a drying step is crucial to homogenize the material and to obtain an efficient extraction. We studied the influence of the drying process on the extraction efficiency of bioactive compounds from olive vegetal material. For this purpose, we evaluated the effects of four drying processes on the solid-liquid extraction of bioactive compounds from two by-products, olive leaves and pomace, and olive fruits harvested from two cultivars, Alfafara and Koroneiki. Infrared-assisted drying (IAD) was the most suited approach to obtain extracts enriched in oleuropein from leaves (28.5 and 22.2% dry weight in Alfafara and Koroneiki, respectively). In the case of pomace, lyophilization and microwave-assisted drying led to extracts concentrated in oleacein and oleuropein aglycone, whereas IAD and oven-drying led to extracts with enhanced contents of hydroxytyrosol glucoside and hydroxytyrosol, respectively. The drying process considerably affected the chemical composition of extracts obtained from fruits. Changes in the composition of the extracts were explained essentially by the drying process conditions using auxiliary energies, temperature, and time, which promoted chemical alterations and increased the extractability of the compounds. Therefore, the drying protocol should be selected depending on the phenolic content and initial raw material.
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Affiliation(s)
- Ana Castillo-Luna
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Maimónides Institute Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014 Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain
| | - Hristofor Miho
- Department of Agronomy, Maria de Maeztu Unit of Excellence, Campus of Rabanales, University of Cordoba, 14014 Córdoba, Spain
| | - Carlos A Ledesma-Escobar
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Maimónides Institute Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014 Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain
- Maimónides Institute Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014 Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, 28029 Madrid, Spain
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Elayeb R, Vardouli F, Majdoub H, Kalogianni EP, Kyriakoudi A, Achour S, Trigui M, Theocharidou A, Ritzoulis C. Emulsifiers from olive stones. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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7
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Usman I, Saif H, Imran A, Afzaal M, Saeed F, Azam I, Afzal A, Ateeq H, Islam F, Shah YA, Shah MA. Innovative applications and therapeutic potential of oilseeds and their by-products: An eco-friendly and sustainable approach. Food Sci Nutr 2023; 11:2599-2609. [PMID: 37324916 PMCID: PMC10261773 DOI: 10.1002/fsn3.3322] [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: 09/27/2022] [Revised: 01/24/2023] [Accepted: 03/02/2023] [Indexed: 06/17/2023] Open
Abstract
The risk of inadequate management of agro-waste is an emerging challenge. However, the economic relevance of agro-waste valorization is one of the key strategies to ensure sustainable development. Among the agro-waste, oilseed waste and its by-products are usually seen as mass waste after the extraction of oils. Oilseed by-products especially oilseed cakes are a potential source of protein, fiber, minerals, and antioxidants. Oilseed cakes contain high value-added bioactive compounds which have great significance among researchers to develop novel foods having therapeutic applications. Moreover, these oilseed cakes might be employed in the pharmaceutical and cosmetic industries. Thus, as a result of having desirable characteristics, oilseed by-products can be more valuable in wide application in the food business along with the preparation of supplements. The current review highlights that plentiful wastes or by-products from oilseeds are wasted if these underutilized materials are not properly valorized or effectively utilized. Hence, promising utilization of oilseeds and their wastes not only assists to overcome environmental concerns and protein insecurity but also helps to achieve the goals of zero waste and sustainability. Furthermore, the article also covers the production and industrial applications of oilseeds and by-products along with the potential role of oilseed cakes and phytochemicals in the treatment of chronic diseases.
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Affiliation(s)
- Ifrah Usman
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Hina Saif
- Department of Food Sciences TechnologyChulalongkorn UniversityBangkokThailand
| | - Ali Imran
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Iqra Azam
- Department of Food SciencesGovernment College Women University FaisalabadFaisalabadPakistan
| | - Atka Afzal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Fakhar Islam
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Mohd Asif Shah
- Department of Economics, College of Business and EconomicsKebri Dehar UniversityJigjigaEthiopia
- Adjunct Faculty, University Centre for Research & DevelopmentChandigarh University, GharuanMohaliIndia
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8
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The Combined Impact of Ni-Based Catalysts and a Binary Carbonate Salts Mixture on the CO2 Gasification Performance of Olive Kernel Biomass Fuel. Catalysts 2023. [DOI: 10.3390/catal13030596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Abstract
In the present work, the individual or synergistic effect of Ni-based catalysts (Ni/CeO2, Ni/Al2O3) and an eutectic carbonate salt mixture (MS) on the CO2 gasification performance of olive kernels was investigated. It was found that the Ni/CeO2 catalyst presented a relatively superior instant gasification reaction rate (Rco) compared to Ni/Al2O3, in line with the significant redox capability of CeO2. On the other hand, the use of the binary eutectic carbonate salt mixture (MS) lowered the onset and maximum CO2 gasification temperatures, resulting in a notably higher carbon conversion efficiency (81%) compared to the individual Ni-based catalysts and non-catalytic gasification tests (60%). Interestingly, a synergetic catalyst-carbonate salt mixture effect was revealed in the low and intermediate CO2 gasification temperature regimes, boosting the instant gasification reaction rate (Rco). In fact, in the temperature range of 300 to 550 °C, the maximum Rco value for both MS-Ni/Al2O3 and MS-Ni/CeO2 systems were four times higher (4 × 10−3 min−1 at 460 °C) compared to the individual counterparts. The present results demonstrated for the first time the combined effect of two different Ni-based catalysts and an eutectic carbonate salt mixture towards enhancing the CO production rate during CO2 gasification of olive kernel biomass fuel, especially in the devolatilization and tar cracking/reforming zones. On the basis of a systematic characterization study and lab-scale gasification experiments, the beneficial role of catalysts and molten carbonate salts on the gasification process was revealed, which can be ascribed to the catalytic activity as well as the improved mass and heat transport properties offered by the molten carbonate salts.
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9
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Castells B, Varela A, Castillo-Ruiz FJ, Calvo LF, Medic L, Tascón A. Ignition and explosion characteristics of olive-derived biomasses. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2023.118386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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10
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Effect of Laccase Detoxification on Bioethanol Production from Liquid Fraction of Steam-Pretreated Olive Tree Pruning. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
During lignocellulosic bioethanol production, the whole slurry obtained by steam explosion is filtered, generating a water-insoluble fraction rich in cellulose which is used for saccharification and ethanol fermentation, as well as a liquid fraction containing solubilised glucose and xylose but also some inhibitory by-products (furan derivatives, weak acids and phenols), which limits its use for this purpose. Since utilization of this liquid fraction to ethanol is essential for an economically feasible cellulosic ethanol process, this work studied a laccase from Myceliophthora thermophila to detoxify the liquid fraction obtained from steam-pretreated olive tree pruning (OTP) and to overcome the effects of these inhibitors. Then, the fermentation of laccase-treated liquid fraction was evaluated on ethanol production by different Saccharomyces cerevisiae strains, including the Ethanol Red, with the capacity to ferment glucose but not xylose, and the xylose-fermenting recombinant strain F12. Laccase treatment reduced total phenols content by 87% from OTP liquid fraction, not affecting furan derivatives and weak acids concentration. Consequently, the fermentative behavior of both Ethanol Red and F12 strains was improved, and ethanol production and yields were increased. Moreover, F12 strain was capable of utilizing some xylose, which increased ethanol production (10.1 g/L) compared to Ethanol Red strain (8.6 g/L).
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Del Mar Contreras-Gámez M, Galán-Martín Á, Seixas N, da Costa Lopes AM, Silvestre A, Castro E. Deep eutectic solvents for improved biomass pretreatment: Current status and future prospective towards sustainable processes. BIORESOURCE TECHNOLOGY 2023; 369:128396. [PMID: 36503832 DOI: 10.1016/j.biortech.2022.128396] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 06/17/2023]
Abstract
Pretreatment processes - recognized as critical steps for efficient biomass refining - have received much attention over the last two decades. In this context, deep eutectic solvents (DES) have emerged as a novel alternative to conventional solvents representing a step forward in achieving more sustainable processes with both environmental and economic benefits. This paper presents an updated review of the state-of-the-art of DES-based applications in biorefinery schemes. Besides describing the fundamentals of DES composition, synthesis, and recycling, this study presents a comprehensive review of existing techno-economic and life cycle assessment studies. Challenges, barriers, and perspectives for the scale-up of DES-based processes are also discussed.
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Affiliation(s)
- María Del Mar Contreras-Gámez
- Department of Chemical, Environmental and Materials Engineering, Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Ángel Galán-Martín
- Department of Chemical, Environmental and Materials Engineering, Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain
| | - Nalin Seixas
- CICECO - Aveiro Institute of Materials, Chemistry Department, University of Aveiro, Campus de Santiago, Aveiro 3810-193, Portugal
| | - André M da Costa Lopes
- CICECO - Aveiro Institute of Materials, Chemistry Department, University of Aveiro, Campus de Santiago, Aveiro 3810-193, Portugal; CECOLAB - Collaborative Laboratory Towards Circular Economy, R. Nossa Senhora da Conceição, Oliveira do Hospital, 3405-155, Portugal
| | - Armando Silvestre
- CICECO - Aveiro Institute of Materials, Chemistry Department, University of Aveiro, Campus de Santiago, Aveiro 3810-193, Portugal
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, Jaén 23071, Spain.
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12
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Preliminary Experimental Results and Modelling Study of Olive Kernel Gasification in a 2 MWth BFB Gasifier. Processes (Basel) 2022. [DOI: 10.3390/pr10102020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Gasification is a promising and attractive thermochemical method for biomass-to-energy conversion, with fluidized bed reactors being one of the best options for large-scale operations. Olive residues in particular are potentially excellent candidate biomass fuels in the Mediterranean area, due to the region’s increased capacity in olive oil production. Herein, the gasification experiments of olive kernels in a 2 MWth air-blown, bubbling fluidized bed reactor located at CENER’s facilities (BIO2C) in Navarra, Spain are presented. Even though technical issues were demonstrated due to the operation of the plant with a high-density biomass fuel and given the scale of the process, a quasi-steady-state and isothermal 12 h operation at an equivalence ratio of 0.25 ± 0.03 was attained. Given the satisfactory experimental results, an Aspen Plus simulation model of the process was also attempted. Notably, the proposed methodology agrees well with the experimental results and can be regarded as a starting point in future studies examining the gasification of relevant biomass in a MW-scale unit. Next, the effect of equivalence ratio and residual biomass moisture content were also evaluated, with the scope of designing future experiments that require minor modifications in the already existing apparatus. Finally, a syngas utilization route through the provision of energy for district heating purposes in the nearby village of Aoiz was proposed.
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Gottardo M, Bolzonella D, Adele Tuci G, Valentino F, Majone M, Pavan P, Battista F. Producing volatile fatty acids and polyhydroxyalkanoates from foods by-products and waste: A review. BIORESOURCE TECHNOLOGY 2022; 361:127716. [PMID: 35926558 DOI: 10.1016/j.biortech.2022.127716] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/26/2022] [Accepted: 07/27/2022] [Indexed: 05/26/2023]
Abstract
Dairy products, extra virgin olive oil, red and white wines are excellent food products, appreciated all around the world. Their productions generate large amounts of by-products which urge for recycling and valorization. Moreover, another abundant waste stream produced in urban context is the Organic Fraction of Municipal Solid Wastes (OFMSW), whose global annual capita production is estimated at 85 kg. The recent environmental policies encourage their exploitation in a biorefinery loop to produce Volatile Fatty Acids (VFAs) and polyhydroxyalkanoates (PHAs). Typically, VFAs yields are high from cheese whey and OFMSW (0.55-0.90 gCOD_VFAs/gCOD), lower for Olive Mill and Winery Wastewaters. The VFAs conversion into PHAs can achieve values in the range 0.4-0.5 gPHA/gVSS for cheese whey and OFMSW, 0.6-0.7 gPHA/gVSS for winery wastewater, and 0.2-0.3 gPHA/gVSS for olive mill wastewaters. These conversion yields allowed to estimate a huge potential annual PHAs production of about 260 M tons.
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Affiliation(s)
- Marco Gottardo
- Department of Environmental Sciences, Informatics and Statistics, Cà Foscari University of Venice, Via Torino 155, 30170 Mestre-Venice, Italy
| | - David Bolzonella
- Department of Biotechnology, University of Verona, Via Strada Le Grazie 15, 37134 Verona, Italy
| | - Giulia Adele Tuci
- Department of Environmental Sciences, Informatics and Statistics, Cà Foscari University of Venice, Via Torino 155, 30170 Mestre-Venice, Italy
| | - Francesco Valentino
- Department of Environmental Sciences, Informatics and Statistics, Cà Foscari University of Venice, Via Torino 155, 30170 Mestre-Venice, Italy
| | - Mauro Majone
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Paolo Pavan
- Department of Environmental Sciences, Informatics and Statistics, Cà Foscari University of Venice, Via Torino 155, 30170 Mestre-Venice, Italy
| | - Federico Battista
- Department of Biotechnology, University of Verona, Via Strada Le Grazie 15, 37134 Verona, Italy.
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Hassan Mekky R, Abdel-Sattar E, Segura-Carretero A, del Mar Contreras M. A comparative study on the metabolites profiling of linseed cakes from Egyptian cultivars and antioxidant activity applying mass spectrometry-based analysis and chemometrics. Food Chem 2022; 395:133524. [DOI: 10.1016/j.foodchem.2022.133524] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/08/2022] [Accepted: 06/16/2022] [Indexed: 11/04/2022]
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15
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Effect of Ohmic Heating on the Extraction Yield, Polyphenol Content and Antioxidant Activity of Olive Mill Leaves. CLEAN TECHNOLOGIES 2022. [DOI: 10.3390/cleantechnol4020031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study examined the influence of ohmic heating (OH), compared to the conventional heating (Conven) and Control (solvent) methods, on the extraction of olive mill leaves. The main extraction parameters were: (i) solvent ratio (aqueous ethanol; 40%, 60%, and 80%, v/v), and (ii) extraction temperature; 45 °C, 55 °C, and 75 °C (for OH and Conven), and room temperature (for Control). The selected response variables were extraction yield (%), total phenolic content (TPC), and antioxidant activity (ABTS and DPPH). The ohmic system, compared to Conven and Control, exhibited the greatest effects (p < 0.001) on increasing (i) extraction yield (34.53%) at 75 °C with 80% ethanol, (ii) TPC at 55 °C (42.53, 34.35, 31.63 mg GAE/g extract, with 60%, 40%, and 80% ethanol, respectively), and (iii) antioxidant potency at 75 °C detected by DPPH and ABTS, in the range of 1.21–1.04 mM TE/g, and 0.62–0.48 mM TE/g extract, respectively. Further, there were relatively similar trends in TPC and antioxidant activity (both methods), regardless of solvent ratios, p < 0.001. These findings demonstrate the potential of ohmic heating, as a green processing tool, for efficient extraction (15 min) of olive leaves. To date, no literature has described ohmic application for olive leave extraction.
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Servian-Rivas LD, Pachón ER, Rodríguez M, González-Miquel M, González EJ, Díaz I. Techno-economic and environmental impact assessment of an olive tree pruning waste multiproduct biorefinery. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.003] [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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Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review. Polymers (Basel) 2022; 14:polym14091640. [PMID: 35566809 PMCID: PMC9101343 DOI: 10.3390/polym14091640] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 01/16/2023] Open
Abstract
Europe is considered the largest producer of wine worldwide, showing a high market potential. Several wastes are generated at the different stages of the wine production process, namely, vine pruning, stalks, and grape marc. Typically, these residues are not used and are commonly discarded. Portugal generates annually approximately 178 thousand metric tons of wine production waste. In this context, the interest in redirecting the use of these residues has increased due to overproduction, great availability, and low costs. The utilization of these lignocellulosic biomasses derived from the wine industry would economically benefit the producers, while mitigating impacts on the environment. These by-products can be submitted to pre-treatments (physical, chemical, and biological) for the separation of different compounds with high industrial interest, reducing the waste of agro-industrial activities and increasing industrial profitability. Particularly, vine-pruning residue, besides being a source of sugar, has high nutritional value and may serve as a source of phenolic compounds. These compounds can be obtained by bioconversion, following a concept of biorefinery. In this framework, the current routes of the valorisation of the pruning residues will be addressed and put into a circular economy context.
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Calvano CD, Tamborrino A. Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization. Foods 2022; 11:foods11060768. [PMID: 35327197 PMCID: PMC8947182 DOI: 10.3390/foods11060768] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/21/2023] Open
Affiliation(s)
- Cosima D. Calvano
- Inter-Department Center SMART, Department of Chemistry, University of Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy
- Correspondence: (C.D.C.); (A.T.)
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: (C.D.C.); (A.T.)
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Potential Use of Pruning Residues from Avocado Trees as Energy Input in Rural Communities. ENERGIES 2022. [DOI: 10.3390/en15051715] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The global need to transition to renewable and decentralized systems entails agricultural systems as producers of residual biomass. Avocado trees (Persea americana Mill.) are one of the main woody crops cultivated in Mexico, with over 150,000 hectares grown in the country. The aim of the present study is to evaluate the use of avocado pruning residues as an energy input, focusing on the revalorization of biomass and the generation of economic benefits for small producers in the region. For that purpose, we developed allometric equations to calculate biomass availability from pruning residues, evaluated their thermochemical properties, and proposed technological alternatives for their energy use. Two allometric equations for pruning residues as a function of tree height and crown diameter were obtained: one for light and minor maintenance pruning (R2 = 0.63) and one for rejuvenation pruning (R2 = 0.86). From these equations, we estimate the mean amount of biomass generated from light and rejuvenation pruning to be 42.7 and 25.1 kg per tree and year, respectively, which amounts to 1324 and 780 kg ha−1 DM (dry matter), with an energy potential of 26.2 and 15.4 GJ ha−1. The thermochemical analysis shows that a higher proportion of leaves generates a higher ash content, which reduces the quality of the residues as a fuel. Avocado pruning residues have high potential for energy use and could be implemented in the industrial and residential sectors, generating a complementary source of income for producers.
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Khwaldia K, Attour N, Matthes J, Beck L, Schmid M. Olive byproducts and their bioactive compounds as a valuable source for food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:1218-1253. [DOI: 10.1111/1541-4337.12882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/25/2021] [Accepted: 11/08/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Khaoula Khwaldia
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Nouha Attour
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Julia Matthes
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Luisa Beck
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Markus Schmid
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
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21
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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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22
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Contreras MDM, Gómez-Cruz I, Feriani A, Alwasel S, Harrath AH, Romero I, Castro E, Tlili N. Hepatopreventive properties of hydroxytyrosol and mannitol-rich extracts obtained from exhausted olive pomace using green extraction methods. Food Funct 2022; 13:11915-11928. [DOI: 10.1039/d2fo00888b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydroxytyrosol and mannitol rich extracts from exhausted olive pomace were obtained by green extraction methodologies. Supplementation of these extracts alleviated CCl4-induced hepatic damage and protected DNA.
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Affiliation(s)
- María del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
- Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Irene Gómez-Cruz
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
- Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Anouar Feriani
- Laboratory of Biotechnology and Biomonitoring of the Environment and Oasis Ecosystems. Faculty of Sciences of Gafsa, 2112 Gafsa, Tunisia
| | - Saleh Alwasel
- King Saud University, Department of Zoology, College of Science, Riyadh 11451, Saudi Arabia
| | - Abdel Halim Harrath
- King Saud University, Department of Zoology, College of Science, Riyadh 11451, Saudi Arabia
| | - Inmaculada Romero
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
- Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
- Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Nizar Tlili
- Institut Supérieur des Sciences et Technologies de l'Environnement, Université de Carthage, Tunisia
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Narisetty V, Castro E, Durgapal S, Coulon F, Jacob S, Kumar D, Kumar Awasthi M, Kishore Pant K, Parameswaran B, Kumar V. High level xylitol production by Pichia fermentans using non-detoxified xylose-rich sugarcane bagasse and olive pits hydrolysates. BIORESOURCE TECHNOLOGY 2021; 342:126005. [PMID: 34592613 PMCID: PMC8651628 DOI: 10.1016/j.biortech.2021.126005] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/16/2021] [Accepted: 09/19/2021] [Indexed: 05/22/2023]
Abstract
Hemicellulosic sugars, the overlooked fraction of lignocellulosic residues can serve as potential and cost-effective raw material that can be exploited for xylitol production. Xylitol is a top platform chemical with applications in food and pharmaceutical industries. Sugarcane bagasse (SCB) and olive pits (OP) are the major waste streams from sugar and olive oil industries, respectively. The current study evaluated the potential of Pichia fermentans for manufacturing of xylitol from SCB and OP hydrolysates through co-fermentation strategy. The highest xylitol accumulation was noticed with a glucose and xylose ratio of 1:10 followed by feeding with xylose alone. The fed-batch cultivation using pure xylose, SCB, and OP hydrolysates, resulted in xylitol accumulation of 102.5, 86.6 and 71.9 g/L with conversion yield of 0.78, 0.75 and 0.74 g/g, respectively. The non-pathogenic behaviour and ability to accumulate high xylitol levels from agro-industrial residues demonstrates the potential of P. fermentans as microbial cell factory.
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Affiliation(s)
- Vivek Narisetty
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Sumit Durgapal
- Department of Pharmaceutical Sciences, Kumaun University, Bhimtal, Nainital 263136, Uttarakhand, India
| | - Frederic Coulon
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK
| | - Samuel Jacob
- Department of Biotechnology, School of Bioengineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Tamil Nadu, 603203, India
| | - Dinesh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Kamal Kishore Pant
- Department of Chemical Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Binod Parameswaran
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019, India
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK.
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Sequential Extraction of Hydroxytyrosol, Mannitol and Triterpenic Acids Using a Green Optimized Procedure Based on Ultrasound. Antioxidants (Basel) 2021; 10:antiox10111781. [PMID: 34829652 PMCID: PMC8614775 DOI: 10.3390/antiox10111781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 01/18/2023] Open
Abstract
Olive-derived biomasses contain bioactive compounds with health promoting effects as well as antioxidant and sweet-tasting properties. However, their sequential extraction has not been attained. In the present study, firstly antioxidants and mannitol were extracted from exhausted olive pomace (EOP) by an eco-friendly method, ultrasound-assisted water extraction (UAWE). The amplitude (20-80%), extraction time (2-18 min) and solid loading (2-15%, w/v) were evaluated according to a Box-Behnken experimental design. Using the response surface methodology, the optimal conditions for extraction were obtained: 80% amplitude, 11.5% solid loading and 16 min. It enabled the multi-response optimization of the total phenolic content (TPC) (40.04 mg/g EOP), hydroxytyrosol content (6.42 mg/g EOP), mannitol content (50.92 mg/g EOP) and antioxidant activity (ferric reducing power or FRAP, 50.95 mg/g EOP; ABTS, 100.64 mg/g EOP). Moreover, the phenolic profile of the extracts was determined by liquid chromatography-UV and mass spectrometry, identifying hydroxytyrosol as the main phenolic compound and other minor derivatives could be characterized. Scanning electron microscopy was used to analyze the morphological changes produced in the cellular structure of EOP after UAWE. In addition, the chemical composition of the extracted EOP solid was characterized for further valorization. Then, a second extraction step was performed in order to extract bioactive triterpenes from the latter solid. The triterpenes content in the extract was determined and the effect of the previous UAWE step on the triterpenes extraction was evaluated. In this case, the use of ultrasound enhanced the extraction of maslinic acid and oleanolic acid from pelletized EOP with no milling requirement. Overall, UAWE can be applied to obtain antioxidant compounds and mannitol as first extraction step from pelletized EOP while supporting the subsequent recovery of triterpenic acids.
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Otero P, Garcia-Oliveira P, Carpena M, Barral-Martinez M, Chamorro F, Echave J, Garcia-Perez P, Cao H, Xiao J, Simal-Gandara J, Prieto M. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Carreira-Casais A, Otero P, Garcia-Perez P, Garcia-Oliveira P, Pereira AG, Carpena M, Soria-Lopez A, Simal-Gandara J, Prieto MA. Benefits and Drawbacks of Ultrasound-Assisted Extraction for the Recovery of Bioactive Compounds from Marine Algae. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:9153. [PMID: 34501743 PMCID: PMC8431298 DOI: 10.3390/ijerph18179153] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/13/2021] [Accepted: 08/27/2021] [Indexed: 11/22/2022]
Abstract
The increase in life expectancy has led to the appearance of chronic diseases and interest in healthy aging, in turn promoting a growing interest in bioactive compounds (BCs) and functional ingredients. There are certain foods or products rich in functional ingredients, and algae are one of them. Algae consumption has been nominal in Europe until now. However, in recent years, it has grown significantly, partly due to globalization and the adoption of new food trends. With the aim of obtaining BCs from foods, multiple methods have been proposed, ranging from conventional ones, such as maceration or Soxhlet extraction, to more innovative methods, e.g., ultrasound-assisted extraction (UAE). UAE constitutes a novel method, belonging to so-called green chemistry, that enables the extraction of BCs requiring lower amounts of solvent and energy costs, preserving the integrity of such molecules. In recent years, this method has been often used for the extraction of different BCs from a wide range of algae, especially polysaccharides, such as carrageenans and alginate; pigments, including fucoxanthin, chlorophylls, or β-carotene; and phenolic compounds, among others. In this way, the application of UAE to marine algae is an efficient and sustainable strategy to pursue their deep characterization as a new source of BCs, especially suitable for vegetarian and vegan diets.
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Affiliation(s)
- Anxo Carreira-Casais
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Pascual Garcia-Perez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Antia G. Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Anton Soria-Lopez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
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Recovery of Bioactive Compounds from Industrial Exhausted Olive Pomace through Ultrasound-Assisted Extraction. BIOLOGY 2021; 10:biology10060514. [PMID: 34200626 PMCID: PMC8229622 DOI: 10.3390/biology10060514] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/02/2021] [Accepted: 06/03/2021] [Indexed: 01/19/2023]
Abstract
Simple Summary Exhausted olive pomace (EOP) is the main residue of the pomace oil extraction industry, which is generated in large quantities and has limited applications. Thus, this study aimed to obtain bioactive compounds from EOP using ultrasound-assisted extraction as a potential first valorization step. Two types of devices were tested: bath- and probe-type UAE. The operational parameters were studied and optimized to maximize the antioxidant compounds. In particular, hydroxytyrosol was the main phenolic compound identified and its content was 5.16 mg/g EOP (bath-type UAE) and 4.96 mg/g EOP (probe-type UAE). Mannitol was also detected in the extract, 59.53 mg/g EOP (bath-type UAE) and 69.73 mg/g EOP (probe-type UAE). The results highlight the great potential EOP has as a source of bioactive compounds, with applicability in several sectors. Moreover, the probe-type UAE shows potential to be applied for obtaining these bioactive compounds in a continuous and faster manner. Abstract Exhausted olive pomace (EOP) is the main agro-industrial waste of the olive pomace extracting industries. It contains phenolic compounds and mannitol, so the extraction of these bioactive compounds should be considered as a first valorization step, especially if EOP is used as biofuel. Therefore, EOP was subjected to bath-type ultrasound-assisted extraction (UAE), and the effects of the acetone concentration (20–80%, v/v), solid load (2–15%, w/v), and extraction time (10–60 min) on the extraction of antioxidant compounds were evaluated according to a Box–Behnken experimental design. By means of the response surface methodology, the optimum conditions were obtained: 40% acetone, 8.6% solids, and 43 min. For all the extracts, the total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, and FRAP) were determined. With the aim of shortening the extraction time, a two-level factorial experiment design was also carried out using a probe-type UAE, keeping the solid load at 8.6% (w/v) and the acetone concentration at 40% (v/v), while the amplitude (30–70%) and the extraction time (2–12 min) were varied to maximize the aforementioned parameters. Finally, a maximum of phenolic compounds was reached (45.41 mg GAE/g EOP) at 12 min and 70% amplitude. It was comparable to that value obtained in the ultrasonic bath (42.05 mg GAE/g EOP), but, remarkably, the extraction time was shortened, which translates into lower costs at industrial scale. Moreover, the bioactive compound hydroxytyrosol was found to be the major phenolic compound in the extract, i.e., 5.16 mg/g EOP (bath-type UAE) and 4.96 mg/g EOP (probe-type UAE). Other minor phenolic compounds could be detected by capillary zone electrophoresis and liquid-chromatography–mass spectrometry. The sugar alcohol mannitol, another bioactive compound, was also found in the extract, and its content was determined. Thus, the use of this technology can support the valorization of this waste to obtain bioactive compounds, including mannitol, hydroxytyrosol, and other derivatives, before being applied for other uses.
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Life Cycle Assessment of Olive Pomace as a Reinforcement in Polypropylene and Polyethylene Biocomposite Materials: A New Perspective for the Valorization of This Agricultural By-Product. COATINGS 2021. [DOI: 10.3390/coatings11050525] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The main environmental impact of olive oil production is the disposal of residues such as pomace and water vegetation. During the olive oil extraction process, the olive stone is milled and discharged within the olive pomace. However, olive stone flour can be valorized as filler for polymeric composites. A life cycle assessment of the olive pomace valorization was carried out by focusing on the manufacturing process of a biocomposite made of two different thermoplastic matrices, i.e., polyethylene and polypropylene. The functional unit is the production of 1 m2 of a lath made of an olive pomace-based biocomposite. The analysis was carried out with the SimaPro PhD 9.1.1.1 software, and the database used for the modeling was Ecoinvent 3.6. The obtained results reveal that the hotspot of the whole process is the twin-screw compounding of the olive stone fraction, with the polymeric matrix and coupling agent, and that human health is the most affected damage category. It represents 89% for both scenarios studied: olive stone fraction/polypropylene (OSF/PP) and olive stone fraction/polyethylene (OSF/PE). Further research directions include the use of biosourced polymer matrices, which could reduce the impact of olive pomace-based composite manufacturing.
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Gómez-Cruz I, del Mar Contreras M, Romero I, Castro E. A biorefinery approach to obtain antioxidants, lignin and sugars from exhausted olive pomace. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.01.042] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Contreras MDM, Gómez-Cruz I, Romero I, Castro E. Olive Pomace-Derived Biomasses Fractionation through a Two-Step Extraction Based on the Use of Ultrasounds: Chemical Characteristics. Foods 2021; 10:foods10010111. [PMID: 33430320 PMCID: PMC7825784 DOI: 10.3390/foods10010111] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 12/28/2020] [Accepted: 12/31/2020] [Indexed: 02/06/2023] Open
Abstract
Olive-derived biomass is not only a renewable bioenergy resource but also it can be a source of bioproducts, including antioxidants. In this study, the antioxidant composition of extracted olive pomace (EOP) and a new byproduct, the residual fraction from olive pit cleaning (RFOPC or residual pulp) was characterized and compared to olive leafy biomass, which have been extensively studied as a source of antioxidants and other bioactive compounds with pharmacological properties. The chemical characterization showed that these byproducts contain a high amount of extractives; in the case of EOP, it was even higher (52.9%) than in olive leaves (OL) and olive mill leaves (OML) (35.8–45.1%). Then, ultrasound-assisted extraction (UAE) was applied to recover antioxidants from the extractive fraction of these biomasses. The solubilization of antioxidants was much higher for EOP, correlating well with the extractives content and the total extraction yield. Accordingly, this also affected the phenolic richness of the extracts and the differences between all biomasses were diminished. In any case, the phenolic profile and the hydroxytyrosol cluster were different. While OL, OML, and EOP contained mainly hydroxytyrosol derivatives and flavones, RFOPC presented novel trilignols. Other compounds were also characterized, including secoiridoids, hydroxylated fatty acids, triterpenoids, among others, depending on the bioresource. Moreover, after the UAE extraction step, alkaline extraction was applied recovering a liquid and a solid fraction. While the solid fraction could of interest for further valorization as a biofuel, the liquid fraction contained proteins, sugars, and soluble lignin, which conferred antioxidant properties to these extracts, and whose content depended on the biomass and conditions applied.
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Affiliation(s)
- María del Mar Contreras
- Campus Las Lagunillas, Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain; (I.G.-C.); (I.R.); (E.C.)
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
- Correspondence:
| | - Irene Gómez-Cruz
- Campus Las Lagunillas, Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain; (I.G.-C.); (I.R.); (E.C.)
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Inmaculada Romero
- Campus Las Lagunillas, Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain; (I.G.-C.); (I.R.); (E.C.)
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Eulogio Castro
- Campus Las Lagunillas, Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain; (I.G.-C.); (I.R.); (E.C.)
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
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Avocado-Derived Biomass as a Source of Bioenergy and Bioproducts. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10228195] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The avocado (Persea americana Mill.) is a tree native to Mexico and Guatemala. Avocado consumption, fresh or in the form of processed products, is growing everywhere and it has caused a large number of countries to invest heavily in avocado production. The industrialization of avocado gives as a result a huge amount of waste, not only the peel and stone but also that waste generated by the pruning practices and oil extraction. These biomasses could be converted into raw materials to obtain different types of co-products, but this implies changes in the use of these resources, the design of efficient production systems, and integration to take full advantage of them, e.g., by developing biorefinery models. Therefore, this review firstly gives a snapshot of those residues generated in the avocado industry and provides their chemical composition. Secondly, this review presents updated information about the valorization ways of avocado-derived biomass to obtain bioenergy, biofuels, and other marketable products (starch, protein, phenolic compounds, and biosorbents, among others) using a single process or integrated processes within a biorefinery context. Green technologies to obtain these products are also covered, e.g., based on the application of microwaves, ultrasound, supercritical fluids, etc. As a conclusion, there is a variety of ways to valorize avocado waste in single processes, but it would be promising to develop biorefinery schemes. This would enable the avocado sector to move towards the zero-waste principle.
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Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217432] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.
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