Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides

Quaglia, Mara; Moretti, Chiaraluce; Cerri, Martina; Giacomo, Linoci; Cappelletti, Giulia; Urbani, Stefania; Taticchi, Agnese

doi:10.1016/j.postharvbio.2016.03.012

Cited by 18 publications

(12 citation statements)

References 31 publications

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“…As observed previously, the extracts of olive fruit that are disposed of as olive mill waste are rich in a variety of polyphenols and are efficient as antimicrobials against many phytopathogenic fungi and could be applied in the biological protection of fruits and vegetables from spoilage molds [5,6,38,39]. Besides, a significant antibacterial activity has also been reported for olive leaf extracts or olive fruit pulp extracts, which have been used in the preservation of minced meat, sausages, meat cubes, or seafood [40,41], due to their activity against food pathogens and spoilage bacteria.…”

Section: Antimicrobial Activity In Vivo (In Food Samples)mentioning

confidence: 86%

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

2021

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Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.

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Section: Antimicrobial Activity In Vivo (In Food Samples)mentioning

confidence: 86%

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

2021

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“…Nevertheless, numerous other studies have shown the potential of hydroxytyrosol for preventing certain diseases (e.g. cancer, digestive disorders) 18 and as a food preservative against fat oxidation and microbial contamination 19–21 . Other compounds such as simple phenolics (caffeic and p ‐coumaric acids) and polyphenols (luteolin) were identified in OP liquid fraction, but dihydroxyphenolics such as hydroxytyrosol and tyrosol were the most significant.…”

Section: Introductionmentioning

confidence: 99%

Are olive pomace powders a safe source of bioactives and nutrients?

et al. 2020

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BACKGROUND The olive oil industry generates significant amounts of semi‐solid wastes, namely olive pomace. Olive pomace is a by‐product rich in high‐value compounds (e.g. dietary fibre, unsaturated fatty acids, polyphenols) widely explored to obtain new food ingredients. However, conventional extraction methods frequently use organic solvents, while novel eco‐friendly techniques have high operational costs. The development of powdered products without any extraction step has been proposed as a more feasible and sustainable approach. RESULTS The present study fractionated and valorized the liquid and pulp fraction of olive pomace obtaining two stable and safe powdered ingredients, namely a liquid‐enriched powder (LOPP) and a pulp‐enriched powder (POPP). These powders were characterized chemically, and their bioactivity was assessed. LOPP exhibited a significant amount of mannitol (141 g kg−1), potassium (54 g kg−1) and hydroxytyrosol derivatives (5 mg g−1). POPP exhibited a high amount of dietary fibre (620 g kg−1) associated with a significant amount of bound phenolics (7.41 mg GAE g−1 fibre DW) with substantial antioxidant activity. POPP also contained an unsaturated fatty acid composition similar to that of olive oil (76% of total fatty acids) and showed potential as a reasonable source of protein (12%). Their functional properties (solubility, water‐holding and oil‐holding capacity), antioxidant capacity and antimicrobial activity were also assessed, and their biological safety was verified. CONCLUSIONS The development of olive pomace powders for application in the food industry could be a suitable strategy to add value to olive pomace and obtain safe multifunctional ingredients with higher health‐promoting effects than dietary fibre and polyphenols. © 2020 Society of Chemical Industry

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“…So far many efforts have been completed in order to use these wastes. Quagli et al, [61] studied the influence of pomegranate fruit tissues and liquid waste mills against phytopathogenic fungi such as Alternaria, Aspergillus, Botrytis, Colletotrichum, Coniella, Nematospora, Penicillium, Pestahlopus Syphance and Sphaidi, Pilidi concluding that compounds included in these wastes may appear antifungal activity. Furthermore, according to Rosas-Burgos et al, [62] the untreated methanolic extracts of the sweet and sour varieties of pomegranate peel showed significant inhibition of fungi A. flavus, F. verticillioides, A. alternata and B. cinerea.…”

Section: Discussionmentioning

confidence: 99%

Effectiveness of Olive Fruit Polyphenol Extract Combined with Aqueous Extracts of Solid Wastes of Pomegranate or/ and Orange Juice Against Important Plant Pathogens - Part 2 (in vivo studies)

Leontopoulos¹,

Petrotos²,

Papaioannou³

et al. 2021

ujar

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Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides

Cited by 18 publications

References 31 publications

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Are olive pomace powders a safe source of bioactives and nutrients?

Effectiveness of Olive Fruit Polyphenol Extract Combined with Aqueous Extracts of Solid Wastes of Pomegranate or/ and Orange Juice Against Important Plant Pathogens - Part 2 (in vivo studies)

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