Applications of bioactive compounds extracted from olive industry wastes: A review

Madureira, Joana; Margaça, F.M.A.; Santos‐Buelga, Celestino; Ferreira, Isabel C.F.R.; Verde, Sandra Cabo; Barros, Lillian

doi:10.1111/1541-4337.12861

Cited by 26 publications

(8 citation statements)

References 186 publications

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“…Flavonoids were kept in the retentate (along with a high proportion of COD from the initial extract), whereas simple phenols, phenolic acids and secoridoids were recovered in the permeate. These molecules attract great interest nowadays because of their applications in nutraceutics, pharmacy and cosmetics [ 46 , 47 ]. Vanillic acid and decarboxymethyl elenolic acid were the less-rejected compounds, as shown in Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

Combining Ultrafiltration and Nanofiltration to Obtain a Concentrated Extract of Purified Polyphenols from Wet Olive Pomace

et al. 2023

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Despite the environmental concerns raised every year by the generation of high volumes of wet olive pomace, it contains valuable phenolic compounds that are essential for the valorization of this by-product. In this work, an integrated process to recover phenolic compounds from wet olive pomace is proposed. It consists of ultrasound-assisted solid-liquid extraction, followed by ultrafiltration and nanofiltration. Several commercial membranes were studied at different operational conditions. The ultrafiltration stage allowed the purification of biophenols, which were obtained in the permeate stream. Regarding organic matter, satisfactory rejection values were obtained with both commercial UH030 and UP005 membranes (Microdyn Nadir), but the latter provided more efficient purification and higher values of permeate flux, above 18 L·h−1·m−2 at 2.5 bar and 1.5 m·s−1. Later, this permeate stream was concentrated by means of a nanofiltration process, obtaining polyphenol rejection values that surpassed 85% with the commercial NF270 membrane (DuPont), then achieving the concentration of the previously purified polyphenols.

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Section: Resultsmentioning

confidence: 99%

Combining Ultrafiltration and Nanofiltration to Obtain a Concentrated Extract of Purified Polyphenols from Wet Olive Pomace

et al. 2023

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“…As previously demonstrated, the phenolic compounds that are naturally existing in some vegetal products have been related to powerful antioxidant, antimicrobial, and antiinflammatory capacities [5][6][7][8]. As consumer awareness continues to expand and scientific evidence supporting the benefits derived from phenolic compounds accumulates, the trend towards embracing these natural compounds is likely to persist in the years to come.…”

Section: Introductionmentioning

confidence: 95%

Integrated Membrane Process in Organic Media: Combining Organic Solvent Ultrafiltration, Nanofiltration, and Reverse Osmosis to Purify and Concentrate the Phenolic Compounds from Wet Olive Pomace

Sánchez-Arévalo,

Aldegheri,

Vincent-Vela

et al. 2024

IJMS

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Phenolic compounds from a hydroalcoholic extract of wet olive pomace were purified and concentrated by an integrated membrane process in organic media. First, UF010104 (Solsep BV) and UP005 (Microdyn Nadir) membranes were tested to be implemented in the ultrafiltration stage, with the aim of purifying the extract and obtaining a permeate enriched in phenolic compounds. Despite the high flux observed with the UF010104 membrane (20.4 ± 0.7 L·h−1·m−2, at 2 bar), the UP005 membrane was selected because of a more suitable selectivity. Even though some secoiridoids were rejected, the permeate stream obtained with this membrane contained high concentrations of valuable simple phenols and phenolic acids, whereas sugars and macromolecules were retained. Then, the ultrafiltration permeate was subjected to a nanofiltration step employing an NF270 membrane (DuPont) for a further purification and fractionation of the phenolic compounds. The permeate flux was 50.2 ± 0.2 L·h−1·m−2, working at 15 bar. Hydroxytyrosol and some phenolic acids (such as vanillic acid, caffeic acid, and ferulic acid) were recovered in the permeate, which was later concentrated by reverse osmosis employing an NF90 membrane. The permeate flux obtained with this membrane was 15.3 ± 0.3 L·h−1·m−2. The concentrated phenolic mixture that was obtained may have important applications as a powerful antioxidant and for the prevention of diabetes and neurodegenerative diseases.

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“…The excellent review of Andrade et al (2022) sets out how the pectin, carotenoids and other natural compounds discovered in the peal and fleshy parts from citrus processing can be used in functional foods. More recently, researchers have concentrated on the oil industry and how the processing of botanical material for oil results in the production of large amounts of surplus pomace and pulp, rich sources of highly functional bioactive ingredients (Madureira et al, 2022) and how these products could be used to reduce obesity levels (Annunziata et al, 2018). In applied terms, this research has been related to the recovery of ingredients from oil producing species such as olives (Harzalli et al, 2022), cereals (Pestana-Bauer et al, 2023, and other seed crops (Yao et al, 2022).…”

Section: Graphical Abstractmentioning

confidence: 99%

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

Brennan

2024

Front. Food. Sci. Technol.

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During the last 2–3 decades there has been increasing attention from academics, professionals and consumers about how phenolic compounds from plant based foods could enhance the nutritional quality of foods. This mini-review evaluates the focus given to the interactions phenolics have on the metabolic functions in foods and how these phenolic compounds can manipulate digestibility of both carbohydrates and proteins, and how this in turn can modulate metabolic disorders as well as microbiota. With an emphasis on research published in the last decade, the article also examines the potential of valorisation strategies to reutilise fractions which may have traditionally been lost in the food production operations. The reason for this focus is related to the pressing requirements of sustainability within the resource hungry food industry, and how we can create a culture of regenerative food innovation within the sectors.

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Applications of bioactive compounds extracted from olive industry wastes: A review

Cited by 26 publications

References 186 publications

Combining Ultrafiltration and Nanofiltration to Obtain a Concentrated Extract of Purified Polyphenols from Wet Olive Pomace

Combining Ultrafiltration and Nanofiltration to Obtain a Concentrated Extract of Purified Polyphenols from Wet Olive Pomace

Integrated Membrane Process in Organic Media: Combining Organic Solvent Ultrafiltration, Nanofiltration, and Reverse Osmosis to Purify and Concentrate the Phenolic Compounds from Wet Olive Pomace

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

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