Review and Analysis of Alternatives for the Valorisation of Agro-Industrial Olive Oil By-Products

Berbel, Julio; Posadillo, Alejandro

doi:10.3390/su10010237

Cited by 167 publications

(148 citation statements)

References 27 publications

(35 reference statements)

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“…Individual types of waste are increasingly used in various industries [27,28]. In the scientific literature, however, there are no reports on their comprehensive use to obtain a valuable products intended for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Compaction Process as a Concept of Press-Cake Production from Organic Waste

et al. 2020

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As a result of agri-food production large amounts of organic waste are created in the form of press cakes. Until now, they were mainly used as animal fodder and also utilized for biofuels production. No other way usage has been found yet. A large quantity of these by-products is usually discarded in open areas, which leads to potentially serious environmental problems. The rich chemical composition of these waste products makes it possible to use them for producing other food products valuable for consumers. Based on the test results obtained, it can be stated that moisture content of press cakes is varied and depends on the input material. However, appropriately composed mixtures of various waste products and a properly conducted compaction process allows for obtaining a new product with functional properties. In addition, application of honey powder and starch tablet coating creates a product of resistant to compression and cutting. Results seem to have commercial importance, as they demonstrate that properly processed by-products can be used in food preparations as dietary supplements.

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Section: Introductionmentioning

confidence: 99%

Compaction Process as a Concept of Press-Cake Production from Organic Waste

et al. 2020

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Section: Introductionmentioning

confidence: 99%

“…Consequently, the olive oil industry is currently adapting to also become suppliers of high-value by-products, which may reduce the industry's environmental impact [13]. One of the proposed uses of olive oil by-products is in animal feed supplementation, and several studies have tested their effects in various animal species including poultry [13]. In broiler chickens, feed supplemented with alperujo have been demonstrated to improve productive performance parameters [14,15], and enhance redox status in tissues [16,17].…”

Section: Introductionmentioning

confidence: 99%

Effects on Intestinal Mucosal Morphology, Productive Parameters and Microbiota Composition after Supplementation with Fermented Defatted Alperujo (FDA) in Laying Hens

et al. 2019

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The olive oil sector is currently adapting its traditional function to also become a supplier of high-value by-products that possess antioxidant, anti-inflammatory and antimicrobial properties. In this study, we evaluated the effect of the fermented defatted alperujo (FDA) on the intestinal health of laying hens. The morphology of the duodenal and cecal mucosa, the composition of the intestinal microbiota and the productivity of a batch of laying hens were evaluated after FDA supplementation. At early life stages, significant differences (p < 0.001) were observed in duodenal villi height and in crypt depth of both the duodenum and the cecum in the FDA-supplemented group, indicating improved intestinal health in this group. Microbiota composition in the hatchery group supplemented with FDA had a higher abundance of Actinobacteria, Firmicutes and Proteobacteria, and higher bacterial diversity. During the production period, significant differences (p < 0.05) were observed in the number of broken eggs from the supplemented group. We conclude that FDA supplementation improves the absorption capacity of the intestinal mucosa and modifies the intestinal microbiota to favor a greater immune response, leading to an increase in egg production.

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“…This biomass represents around 20% of the pomace dry weight, and thus more than one million tons of this waste is produced yearly in Spain. The olive skins, pulp, seeds, and different proportions of pieces of stone form this exhausted solid with a moisture level of approximately 10% [8]. Currently, the stone content in EOP is diminishing, because stone fragments are generally recovered from pomace for use as fuel, mainly in domestic heating systems.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace

et al. 2019

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Currently, interest in finding new feedstock as sources of natural food antioxidants is growing. The extracted olive pomace (EOP), which is an agro-industrial residue from the olive pomace extracting industries, is generated yearly in big amounts, mainly in the Mediterranean countries. EOP was subjected to an ultrasound assisted extraction with ethanol-water mixtures. The effect of main parameters, such as ethanol concentration (30–70% v/v), ultrasound amplitude (20–80%), and extraction time (5–15 min), on the extraction of antioxidant compounds was evaluated according to a Box–Behnken experimental design. The antioxidant capacity of the resulting extracts was determined by measuring their content in total phenolic compounds (TPC) and flavonoids (TFC), as well as their antioxidant activity by DPPH, ferric reducing antioxidant power (FRAP), and ABTS assays. Considering the simultaneous maximization of these five responses, the optimal conditions were found to be 43.2% ethanol concentration, 70% amplitude, and 15 min. The ultrasound assisted extraction of EOP under these optimized conditions yielded an extract with a phenolic and flavonoid content (per gram of EOP) of 57.5 mg gallic acid equivalent (GAE) and 126.9 mg rutin equivalent (RE), respectively. Likewise, the values for DPPH, ABTS, and FRAP assay (per gram of EOP) of 56.7, 139.1, and 64.9 mg Trolox equivalent, respectively were determined in the optimized extract.

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Review and Analysis of Alternatives for the Valorisation of Agro-Industrial Olive Oil By-Products

Cited by 167 publications

References 27 publications

Compaction Process as a Concept of Press-Cake Production from Organic Waste

Compaction Process as a Concept of Press-Cake Production from Organic Waste

Effects on Intestinal Mucosal Morphology, Productive Parameters and Microbiota Composition after Supplementation with Fermented Defatted Alperujo (FDA) in Laying Hens

Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace

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