Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

Branciari, Raffaella; Galarini, Roberta; Miraglia, Dino; Ranucci, David; Valiani, Andrea; Giusepponi, Danilo; Servili, Maurizio; Acuti, Gabriele; Pauselli, Mariano; Trabalza‐Marinucci, Massimo

doi:10.3390/ani10111941

Cited by 14 publications

(14 citation statements)

References 47 publications

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“…This assessment must be cautious though because MDA is not the only product, and neither is exclusively produced through lipid oxidation. TBARS in cheese have been associated with inferior quality and organoleptic problems [ 63 , 64 ]. Zamoga and Hidalgo (2005) claim that increased TBARS are responsible for the colour alteration (browning) of the cheese due to reaction with amino acids and proteins [ 65 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese

Tzora

Nelli

Voidarou

et al. 2022

Foods

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Kefalograviera is a well-known hard Greek cheese. The aim of this study was to determine how milk produced from ewes fed omega-3-enriched diets could influence the microbiota as well as the chemical composition of Kefalograviera cheese. At the start of the trial, 30 dairy ewes (Lesvos and Chios crossbreed) were selected and fed a conventional diet, based on alfalfa hay, straw and concentrate feed that contained soybean meal for a period of thirty days. Then, for a period of sixty days the same ewes were fed an omega-3-enriched concentrate feed with a lower level of soybean meal that contained 10% flaxseed and 10% lupins. Milk yield was collected individually on Days 30, 60 and 90 and used to produce three different batches of Kefalograviera cheeses, at the same cheese factory, by using a traditional recipe and identical preparation conditions (pasteurization of milk, salt, rennet and culture). Sample analysis was done after six months of Kefalograviera cheese ripening. MALDI-TOF-MS (matrix-assisted laser desorption/ionization time of flight mass spectrometry) identification was performed by contrasting the samples’ mass spectra with the corresponding reference database. The correlation between the different Kefalograviera cheeses revealed the predominant species being Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Enterococcus faecium and Enterococcus faecalis, with significant quantitative differences between the experimental groups and the controls. Pediococcus spp. was isolated only from the experimental groups’ cheeses and Staphylococcus spp. only from the controls’ cheese, suggesting—among other differences—a bacterial microbiota distinction between the groups. Moreover, increased levels of alpha-linolenic acid and total polyunsaturated omega-3 fatty acids were noted in the enriched Kefalograviera cheeses. These promising findings suggest that enriched Kefalograviera cheese could be manufactured via enriching the ewes’ diets, with potential benefits for the consumers’ health.

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Section: Discussionmentioning

confidence: 99%

Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese

Tzora

Nelli

Voidarou

et al. 2022

Foods

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“…Arco-Pérez et al assessed the effect of the partial replacement of the forage in the diet with olive by-products in goats feeding obtaining milk with higher amounts of vaccenic, eicosadienoic, and conjugated linoleic acid, valuable molecules with several beneficial effects, with the concomitant improvement of the animal meat quality [ 139 ]. On the other hand, Branciari et al investigated both the nutraceutical profile and quality characteristics of the cheese deriving from sheep feed with an OMW-enriched diet [ 140 ]. The polyphenol supplementation yielded TY and HT sulfate metabolites both in the obtained milk and cheese derivatives, also providing a direct antioxidant effect on cheese without modifying its chemical composition.…”

Section: Olea Europea L By-products For Zootecmentioning

confidence: 99%

Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation

et al. 2021

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Extra-virgin olive oil (EVOO) contains many bioactive compounds with multiple biological activities that make it one of the most important functional foods. Both the constituents of the lipid fraction and that of the unsaponifiable fraction show a clear action in reducing oxidative stress by acting on various body components, at concentrations established by the European Food Safety Authority’s claims. In addition to the main product obtained by the mechanical pressing of the fruit, i.e., the EVOO, the residual by-products of the process also contain significant amounts of antioxidant molecules, thus potentially making the Olea europea L. an excellent example of the circular economy. In fact, the olive mill wastewaters, the leaves, the pomace, and the pits discharged from the EVOO production process are partially recycled in the nutraceutical and cosmeceutical fields also because of their antioxidant effect. This work presents an overview of the biological activities of these by-products, as shown by in vitro and in vivo assays, and also from clinical trials, as well as their main formulations currently available on the market.

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“…Dried olive cake has been successfully supplemented in the diet of different farm animals as it does not alter blood parameters and serum enzyme activities [19][20]. Also, OWW has been supplemented in the sheep diet to produce high-quality cheese [21].…”

Section: Exploitation and Alternative Use Of Olive Oil Byproductsmentioning

confidence: 99%

Health benefits of olive oil and by-products and possible innovative applications for industrial processes

Centrone

Ranieri

Mise

et al. 2021

FFHD

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In the last few years, the production of olive oil has incredibly increased due to its beneficial properties on human health. On the other hand, the amount of waste and by-products derived from the olive oil industry has increased as well, prompting the development of new fields of research aiming to reduce disposal costs and valorize bioactive compounds from the viewpoint of the green economy. Interestingly, olive oil and by-products contain numerous molecules, including phenols, exhibiting pleiotropic effects in both in vitro and in vivo studies. This review aims to describe the more recent studies focusing to identify and describe the potential roles and the new applications of extracts isolated from wastes and by-products or specific compounds, such as hydroxytyrosol (HT) and oleuropein. Extracts or bioactive molecules from olive oil and by-products have been proposed as a food additive, to produce biofuel, for animal feeding, and to create new matrices in bioremediation protocols. Moreover, bio-compounds have been described to have numerous beneficial effects on human health as they reduce the risk of developing certain chronic diseases. Despite the already published studies, more research is necessary to valorize bioactive compounds in olive oil and by-products, as well as their potential use to improve human health and green applications in different industrial processes. Keywords: extra virgin olive oil, by-products, olive leaf extract, bioactive compounds, human health, and industrial application

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Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

Cited by 14 publications

References 47 publications

Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese

Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese

Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation

Health benefits of olive oil and by-products and possible innovative applications for industrial processes

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