Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

Foti, Paola; Romeo, Flora V.; Russo, Nunziatina; Pino, Alessandra; Vaccalluzzo, Amanda; Caggia, Cinzia; Randazzo, Cinzia Lucia

doi:10.3390/app11167511

Cited by 55 publications

(28 citation statements)

References 127 publications

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“…Agro-food wastes and by-products represent a suitable matrix to be exploited in the food chain. This process involves the stabilization of wastes and by-products, and the extraction of addedvalue compounds that could be entirely treated or directly added as functional ingredients for designing new foods or valuable ingredients with medium-and high-added value [2]. Since the highest content (in the order of 70%) of phenolic compounds is found in the unwrapped part and in the outer parts of the olive fruit [3], several studies have focused on the detection of phenolic content in olive oil by-products [4,5].…”

Section: Introductionmentioning

confidence: 99%

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Foti

Pino

Romeo³

et al. 2022

Microorganisms

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Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced. These by-products represent an ecological issue for their phenolic components, such as oleuropein, hydroxytyrosol, and tyrosol. However, olive oil by-products can be treated and properly exploited in different fields for their health-promoting properties, and they represent great potential for the food and beverage, cosmetic, and pharmaceutical industries. Furthermore, recovery and treatment processes can contribute to efficient waste management, which can enhance the sustainability of the olive oil industry, and in turn, lead to relevant economic benefits. The solid waste, i.e., olive pomace, could be considered to be a suitable matrix or primary resource of molecules with high added value due to their high phenolic content. Olive pomace, at different moisture contents, is the main by-product obtained from two- or three-phase extraction systems. A commonly used centrifugal extraction system, i.e., a multiphase decanter (DMF), does not require the addition of water and can generate a new by-product called pâté or olive pomace cake, consisting of moist pulp that is rich in phenols, in particular, secoiridoids, without any trace of kernel. Although several reviews have been published on olive wastes, only a few reviews have specifically focused on the solid by-products. Therefore, the aim of the present review is to provide a comprehensive overview on the current valorization of the main solid olive oil by-products, in particular, olive pomace or pâté olive cake, highlighting their use in different fields, including human nutrition.

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Section: Introductionmentioning

confidence: 99%

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Foti

Pino

Romeo³

et al. 2022

Microorganisms

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“…The olive oil industry generates more than 30 million tons of olive oil mill wastewater (OMWW) every year which contains high concentrations of organic compounds, tannins and antimicrobial phenolic contents, 7 with the domestic wastewater treatment method not being used for the treatment of OMWW. In current practices, OMWW is usually disposed of in sewage or left in open fields to dry the solid contents which chemically produce large amounts of toxins and foul odors in the environment 8,9 …”

Section: Introductionmentioning

confidence: 99%

“…In current practices, OMWW is usually disposed of in sewage or left in open fields to dry the solid contents which chemically produce large amounts of toxins and foul odors in the environment. 8,9 Biological conversion using filamentous fungi, unicellular fungi (yeasts), bacteria and algae is one of the strategies used to convert organic waste into valuable products such as biomass. Particularly, filamentous fungi, benefiting from strong enzymatic machinery, offer the possibility for conversion of, in principle, any organic residuals into a range of value-added products.…”

Section: Introductionmentioning

confidence: 99%

Production of filamentous fungal biomass with increased oil content using olive oil as a carbon source

Nazir

Mahboubi

Ferreira

et al. 2022

J of Chemical Tech & Biotech

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BACKGROUND Vegetable oil is more difficult for microorganisms to degrade compared with carbohydrates and protein. Oil‐rich waste creates serious environmental and health concerns if it remains untreated. The aim of the work reported here was to evaluate the effects on the nutritional composition of filamentous fungal biomass by growing it in pure olive oil as a carbon source. RESULTS The growth of different filamentous fungal strains (Aspergillus oryzae, Neurospora intermedia and Rhizopus oryzae) was investigated in pure olive oil. A pre‐germination stage of either glucose or yeast extract was necessary for successful fungal growth in olive oil. A. oryzae showed superior performance in comparison with N. intermedia and R. oryzae in terms of biomass growth. The obtained biomass from A. oryzae and N. intermedia was analyzed for protein, fat, ash and alkali‐insoluble material, where the presence of olive oil had a steering effect on biomass growth (16 g L−1 with oil versus 4 g L−1 without oil). Nutritional composition of the fungal biomass of A. oryzae contained 0.33% fat and 48% protein when cultivated in medium without olive oil supplementation, while 31% fat and 14% protein contents were observed in the presence of olive oil‐containing medium. Similar trends for fat and protein contents were observed for the biomass of N. intermedia. Moreover, microscopy confirmed the presence of oil globules inside the fungal cells. CONCLUSIONS Fat composition of fungal biomass can be steered through addition of olive oil, which increases the versatility of the produced biomass for various applications, namely in feed, food and biofuel production. © 2022 The Authors. Journal of Chemical Technology and Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry (SCI).

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“…Furthermore, the need to both solve the problem of the disposal of waste material and reduce production costs for livestock feeding made the use of agro-industrial by-products the best strategy to undertake ( Caputo et al, 2015 ; Milani et al, 2020 ). In Sicily and the Mediterranean area, an issue of great importance is related to the reuse of waste biomass derived from the production of olive oil, as a suitable strategy to overcome both environmental and economic problems ( Awawdeh and Obeidat, 2011 ; Cibik and Keles, 2016 ; Chiofalo et al, 2020 ; Liotta et al, 2020 ; Foti et al, 2021 , 2022 ). Several studies focused on the possible use of these by-products as feeding supplements for farm animals, both ruminant and monogastric ( Ishfaq et al, 2015 ; Kotsampasi et al, 2017 ; Mannelli et al, 2018 ; Biondi et al, 2019 ; Dorbane et al, 2019 ; Liotta et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Calabrese

Russo²,

Celano³

et al. 2023

Front. Microbiol.

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IntroductionWith the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared.MethodsOur panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results.Results and discussionLooking at the physicochemical variable’s profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated linoleic acids as well of proteins were observed in experimental cheese samples, indicating the beneficial effect of dietary supplementation. Furthermore, based on volatilome composition, a clear cluster separation between control and experimental cheeses was obtained, mainly related to terpenes degradation, able of influencing their aroma and taste. Microbiological results showed a decrease of some spoilage related microbial groups in experimental cheeses, probably due to the inhibitory effect exerted by polyphenols compounds, that contrarily did not affect the core taxa of all cheese samples. This paper confirmed the promising utilization of olive by-product in farming practices to obtain more sustainable and safe dairy food products with lower environmental impact, mainly in Sicily and Mediterranean area, where waste disposal poses serious environmental and economic problems.

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Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

Cited by 55 publications

References 127 publications

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Production of filamentous fungal biomass with increased oil content using olive oil as a carbon source

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

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