By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

Mikdame, Hind; Kharmach, Ez-Zahra; Mtarfi, Nour Elhouda; Alaoui, Karima; Abbou, Mohamed Ben; Rokni, Yahya; Majbar, Zineb; Taleb, M.; Raïs, Z.

doi:10.1155/2020/6382942

Cited by 13 publications

(12 citation statements)

References 10 publications

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“…Similarly, coliforms were not detected in yogurt mousse fortified with chia seeds during 8 days of storage at 6°C (Attalla & El-Husseiny, 2017). Consistent with our results, Mikdame et al (2020) reported that the addition of olive mill wastewater and olive pomace at a concentration of 8 mg/100 g to butter under an ambient temperature led to a 0.84 log CFU/g reduction in coliform counts on day 90 of storage.…”

Section: Analysis Of Coliform Countssupporting

confidence: 90%

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Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Sadri‐Saeen,

Khani,

Fadaei

2023

Food Science & Nutrition

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Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15‐day intervals during 60‐day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25–0.6 log CFU/g, total psychrotrophic counts by 1–1.5 log CFU/g, and coliform counts by 3–4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%–0.5% CSE reduced mold and yeast counts by 1.5–2.6 log CFU/g on days 30–60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60‐day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%–0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time.

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Section: Analysis Of Coliform Countssupporting

confidence: 90%

“…5 mm inhibition zone) and S. aureus (with 15.4 mm inhibition zone) in comparison with white chia seeds(Hernández-Morales et al, 2019) Mikdame et al (2020). reported a total absence of S. aureus in all studied butter samples containing olive oil by-products during storage.…”

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confidence: 89%

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Sadri‐Saeen,

Khani,

Fadaei

2023

Food Science & Nutrition

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“…Different concentrations (2, 4, 6, and 8 mg/100 g) were also added to butter and two storage temperatures (25 and 60 • C) were evaluated. The results showed that the highest tested concentration conferred resistance against oxidative stress [41]. Furthermore, Ribeiro et al [42] demonstrated that the addition of OP extracts (1-2%) in yoghurt provided 5 mg of hydroxytyrosol per day, increased fiber content, and improved the bioaccessibility of total phenols by 25.58%.…”

Section: Use Of Op In Foodmentioning

confidence: 98%

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Foti

Pino

Romeo³

et al. 2022

Microorganisms

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Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced. These by-products represent an ecological issue for their phenolic components, such as oleuropein, hydroxytyrosol, and tyrosol. However, olive oil by-products can be treated and properly exploited in different fields for their health-promoting properties, and they represent great potential for the food and beverage, cosmetic, and pharmaceutical industries. Furthermore, recovery and treatment processes can contribute to efficient waste management, which can enhance the sustainability of the olive oil industry, and in turn, lead to relevant economic benefits. The solid waste, i.e., olive pomace, could be considered to be a suitable matrix or primary resource of molecules with high added value due to their high phenolic content. Olive pomace, at different moisture contents, is the main by-product obtained from two- or three-phase extraction systems. A commonly used centrifugal extraction system, i.e., a multiphase decanter (DMF), does not require the addition of water and can generate a new by-product called pâté or olive pomace cake, consisting of moist pulp that is rich in phenols, in particular, secoiridoids, without any trace of kernel. Although several reviews have been published on olive wastes, only a few reviews have specifically focused on the solid by-products. Therefore, the aim of the present review is to provide a comprehensive overview on the current valorization of the main solid olive oil by-products, in particular, olive pomace or pâté olive cake, highlighting their use in different fields, including human nutrition.

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“…It entails an uptick in emissions and significant environmental disruption. The toxicity of OMW is mostly due to their high content of non-biodegradable organic matter, which makes them resistant to natural degradation (17). Annual volumes of olive pomace is estimated to be 180,000 tons; a ton of olives yields 450 liters of OMW under traditional pressure and 600 to 1200 liters under modern pressure (18).…”

Section: Introduction Introductionmentioning

confidence: 99%

Effect of storage time on the biodegradability of olive oil mill wastewater from the cold extraction of olive oil system

Gueboudji

Bagues

Kadi

et al. 2021

The EuroBiotech Journal

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The olive oil processing industry’s liquid effluents (OMW) have a polluting capacity for the ecosystems. This study aimed to evaluate the physicochemical quality of OMW of two varieties of separated and combined olives cultivated in Khenchela Eastern Algeria, from the cold extraction of the olive oil extraction system. These was to determine their degree of pollution and biodegradability during one year of storage at ambient temperature to recommend the correct treatment for each storage time. Results of the measured parameters pH, EC,TSS percent, H2O percent, lipids, DM, OM, MM, VM, COT percent, NTK percent, C/N, BOD5, COD, BI, TOM, BOD5/COD show that wastewater from olive oil mills has an acid pH, and they are very loaded with organic matter evaluated in terms of COD and BOD5, quite filled with minerals. The storage of olive mill waste can reduce progressively the pollution caused by this waste. Whereas during one year, the reduction rate of COD, BOD5, TOM, BI, is respectively 29.4%, 54.8%, 39.16%, 54.2%, but C/N, BOD5/COD continue to increase as well as pH that continues to decrease during the storage. Accordingly, storing olive mill waste during a year reduces its pollution rate, so it is slowly biodegradable. When disposing of it, an adequate treatment procedure must be required to protect the environment.

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By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

Cited by 13 publications

References 10 publications

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Effect of storage time on the biodegradability of olive oil mill wastewater from the cold extraction of olive oil system

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