Evaluation of the Environmental Benefits Associated with the Addition of Olive Pomace in the Manufacture of Lightweight Aggregates

Uceda-Rodríguez, Manuel; López-García, Ana B.; Moreno-Maroto, José Manuel; Cobo-Ceacero, Carlos Javier; Cotes-Palomino, Teresa; Martínez-García, Carmen

doi:10.3390/ma13102351

Cited by 13 publications

(8 citation statements)

References 27 publications

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“…De la Casa et al [56] reported the addition of alperujo to the ceramic paste of bricks, lowering density and thermal conductivity. The OP residue was also used as a substitute for clay in 1.25, 2.5 and 5% (wt) of artificial lightweight aggregate manufactures [57]. The results indicated that the addition of OP in the mixture is beneficial in terms of environmental impact compared to that related to aggregates made with clay.…”

Section: Olive Pomace and Olive Oil Mill Wastewatermentioning

confidence: 99%

Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques

Abbattista

Ventura

Calvano

et al. 2021

Foods

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In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.

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Section: Olive Pomace and Olive Oil Mill Wastewatermentioning

confidence: 99%

Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques

Abbattista

Ventura

Calvano

et al. 2021

Foods

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“…Other authors [78,82] investigate the utilization of olive pomace as component for producing artificial lightweight aggregates.…”

Section: Olive Mill Waste Reused As Component In the Manufacture Of Sustainable Building Materialsmentioning

confidence: 99%

Available Pathways for Operationalizing Circular Economy into the Olive Oil Supply Chain: Mapping Evidence from a Scoping Literature Review

et al. 2021

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Circular economy (CE) is increasingly seen as a promising paradigm for transitioning agri-food systems towards more sustainable models of production and consumption, enabling virtuous and regenerative biological metabolisms based on strategies of eco-efficiency and eco-effectiveness. This contribution seeks to provide a theoretical and empirical framework for operationalizing the CE principles into the olive oil supply chain, that plays a central role in the agroecological systems of the Mediterranean region. A scoping literature review has been conducted in order to identify the available pathways so far explored by scholars for reshaping the olive oil supply chain from a circular perspective. The analyzed literature has been charted on the base of the circular pathway examined, and according to the supply chain subsystem(s) to which it refers. Results are discussed highlighting the main issues, the technology readiness level of the available pathways, the prevailing approaches and knowledge gaps. A synthetic evidence map is provided, framing visually the scrutinized pathways into the Ellen MacArthur Foundation’s CE ‘butterfly’ graph. The work is intended to be a valuable baseline for inquiring how circularity can be advanced in the specific supply chain of olive oil, and which are the strategic opportunities, as well as the barriers to overcome, in order to foster the transition.

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“…It constitutes around 65% of the initial weight of pressed olives, considering a three-phased pressing system, or 80% of the initial weight, considering a two-phased decanter [14,15]. It is made up of approximately 20% (w/w) olive husks and pulp and 15% (w/w) crushed olive stones, plus the residual oil and water from the olive oil extraction process [16].…”

Section: Introductionmentioning

confidence: 99%

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Dahdah,

Cabizza,

Farbo

et al. 2024

Foods

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Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough’s attributes, producing a gluten-free-like matrix in the final product.

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Evaluation of the Environmental Benefits Associated with the Addition of Olive Pomace in the Manufacture of Lightweight Aggregates

Cited by 13 publications

References 27 publications

Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques

Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques

Available Pathways for Operationalizing Circular Economy into the Olive Oil Supply Chain: Mapping Evidence from a Scoping Literature Review

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

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