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

Abstract

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.

Life cycle and circularity metrics to measure the sustainability of closed-loop agri-food pathways

“…The use of pomace is also finding increasing application as a soil conditioner and fertilizer due to the decreasing extraction of pomace oil in specific industries. Similar conclusions were reached by the study of Foti et al (2022), who assert the current use in agriculture of olive pomace as a soil conditioner and fertilizer, as well as in bioenergy production and for the extraction of polyphenols intended for pharmaceutical, food, or cosmetic industries. Until a few decades ago, however, pomace oil extraction carried out with solvents was flourishing and the sale of pomace to processors was profitable.…”

Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation

“…Therefore, a dried pomace, with a moisture content of 45%-55%, and a pâté characterized by a high moisture content, between 75% and 90%, consisting of olive pulp and vegetation water are obtained. While the dried pomace is used as fuel, the pâté, without traces of stones, containing lipophilic and hydrophilic fractions is characterized by interesting technological and functional properties (Foti, Pino, et al, 2022;Lanza et al, 2020;Lozano-Sánchez et al, 2017).…”

“…For food application, usually the recovery of phenols is required and their addition in food formulations is applied to provide antioxidant and antimicrobial effects or to extend the shelf life of food products. Otherwise, an alternative approach is to fortify foods by addition of pure extracts, such as hydroxytyrosol and oleuropein, however, this approach is expensive and does not completely solve the problem of by-product management (Caporaso, Formisano, & Genovese, 2018;Foti, Pino, et al, 2022).…”

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

“…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 ).…”