Life cycle assessment of olive pomace valorisation through pyrolysis

Parascanu, M.M.; Puig-Gamero, M.; Sánchez, Paula; Soreanu, Gabriela; Valverde, J.L.; Sánchez-Silva, L.

doi:10.1016/j.renene.2018.02.027

Cited by 45 publications

(21 citation statements)

References 52 publications

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“…Here, a FU can be referred to as 1 ha of olive orchard (Bernardi et al, 2018;De Luca et al, 2018;Mohamad et al, 2014;Proietti et al, 2016Proietti et al, , 2014Rajaeifar et al, 2014), as mass unit such 1 kg of harvested product (Bernardi et al, 2018) or 1 ton of olives (Romero-Gámez et al, 2017;Salomone and Ioppolo, 2012), since the main objective of agricultural systems is food production (Romero-Gámez et al, 2017). Furthermore, for life cycle assessment focused on the waste treatment of olive mills, mass units were used, such 1 ton of olive solid waste (El Hanandeh, 2015), 1 ton of olive husk (Christoforou and Fokaides, 2016) and 100 kg of olive pomace (Parascanu et al, 2018a).…”

Section: Functional Unit (Fu)mentioning

confidence: 99%

Analysis and trends for Life Cycle Assessment of olive oil production

Espadas-Aldana

Vialle

Belaud

et al. 2019

Sustainable Production and Consumption

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For over 10 years, the olive oil sector has been largely studied through Life Cycle Assessment (LCA). Thus, a review of the numerous results and the different evaluated scenarios is relevant for future LCA studies on this important agro-economic sector of the Mediterranean region.The herein present work, based on scientific and technical literature aims to compare system boundaries, functional units, life cycle inventories, allocation, impact assessments, and interpretations from the currently existing LCAs of olive oil. Furthermore, an analysis of the assessment of biogenic carbon has been carried out among the reviewed papers.As a result, 23 relevant LCA studies on olive oil production or olives cultivation (for olive oil production) were identified. Analysis of the literature converged on an unequivocal environmental hotspot, the agricultural phase; which represents the most impactful phase of the olive oil life cycle, due in particular to fertilisation, pesticides treatment, and irrigation. Waste management and distribution also appear to represent a crucial issue. The comparison work made on climate change impact assessment is on the order of magnitude of 460 kg CO 2 -eq/ton of olive and 1.6 kg CO 2 -eq/L of olive oil. This study highlights the complexity of carrying out an LCA on the olive oil sector. At last, best practices and methodological recommendations were matured.

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Section: Functional Unit (Fu)mentioning

confidence: 99%

Analysis and trends for Life Cycle Assessment of olive oil production

Espadas-Aldana

Vialle

Belaud

et al. 2019

Sustainable Production and Consumption

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“…It has a high moisture content, slightly acidic pH values and high amounts of organic matter (lignin, hemicellulose and cellulose). In addition, it contains water‐soluble fats, proteins, water‐soluble carbohydrates and water‐soluble phenolic substances 8 . Moreover, olive pomace has negative effects on soil because of its phytotoxicity and antimicrobial properties 9 .…”

Section: Introductionmentioning

confidence: 99%

Fast pyrolysis as an alternative to the valorization of olive mill wastes

et al. 2020

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BACKGROUND The valorization of organic wastes through fast pyrolysis appears to be a highly promising option for decreasing pollutants and reducing consumption of natural resources. For this purpose, three different olive pomace samples were studied to determine how olive crop location and the extraction process could influence bio‐oil product distribution. Olive pomace was selected as the feedstock due to the importance of the olive oil industry in Spain. RESULTS In this study, the conditions of fast pyrolysis were optimized using lignin as a reference, with the optimum conditions being 500 °C, 20 °C ms−1 as the heating rate and 15 s as the vapour residence time. The olive pomace results determined that not only their chemical composition, but also their fat content had a remarkable effect on product distribution obtained after fast pyrolysis. However, whereas high lignin content enhanced phenol production, cellulose decomposed to carboxylic acids. In addition, due to current global warming, the carbon dioxide (CO2) burden of the three samples was calculated using mass spectroscopy. The OPGC sample gave off the lowest amount of greenhouse gases, followed by OPMNE and OPMN. CONCLUSIONS The higher fat content in the sample enhanced carboxylic acid production. The difference in phenol production between OPMN and OPMNE could be attributed to the presence of potassium. From an environmental point of view, the use of olive pomace wastes could reduce CO2 emissions with further research and by developing experimental processes. © 2020 Society of Chemical Industry

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“…The high amount of phenols lost in the olive waste makes them phytotoxic and potential pollutants, but also byproducts very rich in phenolic compounds, and a growing interest is developing in recovering and reusing these byproducts, namely olive mill waste water and olive pomace (Bellumori et al., ; Cecchi et al., ; Lozano‐Sánchez et al., ; Parascanu et al., ). An innovative two‐phase decanter (Leopard Series, Pieralisi Group S.p.A. Jesi, Italy) was recently developed.…”

Section: Introductionmentioning

confidence: 99%

Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production

Cecchi

Schuster

Flynn

et al. 2019

Journal of Food Science

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An olive pomace (pâté) obtained from virgin olive oil production, was used for the fortification of pasta, bread, and granola bar. For each food, a control (without pâté) and a fortified sample (with pâté, 7% in pasta and 5% in bread and granola bar) were manufactured. Descriptive analysis showed that pâté strongly affected the appearance of pasta and bread and increased the bitterness of bread and granola bar but not pasta. Granola bar was less affected in general, likely because of its higher ingredient complexity. In a central location test with 175 Californian consumers, both the control and the fortified samples of all three foods were well accepted overall, with only the mean liking of the appearance of the fortified pasta falling below the “neither like nor dislike” mark. Approximately 30% of consumers preferred the fortified sample over the control for each food and 50% were willing to pay more for the fortified products. The percentage of phenols from pâté recovered in the prepared samples was such that 63 g of pasta, 18 g of bread, and 12 g of granola bar would be sufficient to meet the EFSA health claim for olive oil phenols. This study demonstrates that pâté can be used for fortification of foods for human consumption, thus adding potential economic value to the virgin olive oil production chain and allowing for a higher daily intake of phenols from Olea europaea L., whose beneficial health properties are well recognized. Practical Application The dried olive oil pomace (pâté) that we developed and tested in this research can be used to fortify pasta, bread, and granola bars with health‐beneficial phenols with only slight alterations of their sensory profiles and slight reduction in consumer acceptance. Virgin olive oil producers can use this byproduct and gain further economic value from olive oil production.

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Life cycle assessment of olive pomace valorisation through pyrolysis

Cited by 45 publications

References 52 publications

Analysis and trends for Life Cycle Assessment of olive oil production

Analysis and trends for Life Cycle Assessment of olive oil production

Fast pyrolysis as an alternative to the valorization of olive mill wastes

Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production

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