Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

Speroni, Caroline Sefrin; Stiebe, Jéssica; Guerra, Daniela Rigo; Bender, Ana Betine Beutinger; Ballus, Cristiano Augusto; Santos, Danilo Rheinheimer dos; Morisso, Fernando Dal Pont; Silva, Leila Picolli da; Emanuelli, Tatiana

doi:10.1016/j.indcrop.2019.05.005

Cited by 35 publications

(32 citation statements)

References 48 publications

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“…Particle size reduction of flour after grinding leads to enormous changes in the microstructure that brings extensive useful characteristics for application in food industry (Kim et al., 2019). During grinding, partial heat converts into mechanical energy that breakdown the internal cellular structure of food material, leading to the change of their functional and chemical properties (Dhiman & Prabhakar, 2021; Speroni et al., 2019). Finest particles improve the water and oil holding capacity, and other functional properties through an expansion of the surface area per unit volume during processing (e.g., fermentation, baking) (Ahmed et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Azeem

Zhang

2021

J. Food Process. Preserv.

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Influence of particle size distribution on nutritional composition, microstructural, physicochemical, and antioxidant properties of orange and purple‐fleshed sweet potato flour (SPF) with particle sizes 75–355 µm were investigated. As particle size decreased, protein content, water absorption capacity, and water solubility index of both SPF decreased, whereas starch, reducing sugar, and crude fat increased. Total polyphenol contents (TPC) in purple‐fleshed SPF (8.25–9.27 mg GAE/g DW) were higher than orange ones (0.22–0.28 mg GAE/g DW), whereas vitamin C contents in orange‐fleshed SPF (23.59–29.26 mg/100 g DW) were higher than purple ones (4.24–4.89 mg/100 g DW). Antioxidant capacities of both SPF were gradually increased with decrease of particle size due to the contribution of higher TPC and vitamin C contents. All SPF fractions exhibited irregular‐shaped surface. SPF with particle size 75 µm might be used to produce novel food products with desired nutrients and functional properties. Novelty Impact Statement Both orange and purple‐fleshed SPF with different particle sizes possessed significant difference in nutritional composition and antioxidant properties. TPC contents in purple‐fleshed SPF were higher than orange ones, whereas vitamin C contents in orange‐fleshed SPF were higher than purple ones. SPF with particle size 75 µm with higher polyphenols and vitamin C contents and stronger antioxidant activities might be used to produce novel food products.

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Section: Introductionmentioning

confidence: 99%

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Azeem

Zhang

2021

J. Food Process. Preserv.

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“…OP powders exhibit a reasonable potential as a source of various nutrients and bioactive compounds 5–8 with potential complementary/synergetic benefits in terms of health benefits 26 and technological properties (antioxidant, antimicrobial and aroma/taste enhancement). The production and characterization of OP powders have been scarcely studied 26–29 . Nonetheless, their potential application in the food industry as safe and multi‐source compounds has been even more undervalued 26 .…”

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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“…Olive pomace is produced in large quantities in the olive oil industry, causing an environmental problem. In addition to possible applications as a fertilizer, olive pomace can be used as a natural source of phenolic compounds [103,109,110].…”

Section: Alternative Sources Of Olive Biophenolsmentioning

confidence: 99%

Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

et al. 2020

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Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure–antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.

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Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

Cited by 35 publications

References 48 publications

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

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

Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

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