Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

Gullón, Patricia; Gullón, Beatriz; Astray, Gonzalo; Carpena, María; Fraga-Corral, María; Prieto, Miguel A.

doi:10.1016/j.foodres.2020.109683

Cited by 132 publications

(100 citation statements)

References 114 publications

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“…The recovery of phenolic compounds from olive pomace has been performed by solid-liquid extraction methods by using various types of solvent including methanol, ethanol, acetone, water, and ethyl acetate [41]. Böhmer-Maas et al [25] optimized the extraction of phenolic compounds from olive pomace using methanol as solvent at different concentrations of 40%, 60%, and In the current study, the effect of enzyme addition in citric buffer solution (pH 4.5) on the extraction of phenolic compounds from olive pomace has also been investigated.…”

Section: Extraction Of Phenolic Compounds From Olive Pomacementioning

confidence: 99%

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

2021

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Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.

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Section: Extraction Of Phenolic Compounds From Olive Pomacementioning

confidence: 99%

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

2021

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“…Olive oil has been a fundamental product for Mediterranean countries and culture. Initially obtained by traditional and few ecological methods, they have been gradually transformed and, nowadays, they are industrialized processes of high technology [69]. However, this industrialization promotes a significant increase in biomass byproducts, with consequent management and processing difficulties.…”

Section: Discussionmentioning

confidence: 99%

Olive Stones as Filler for Polymer-Based Composites: A Review

et al. 2021

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Olives’ consumption produces copious agricultural byproducts that have accompanied humanity for millennia, but the increasing worldwide production complicates its management. Most wastes are generated during olive oil production in form of olive stones and other lignocellulosic derivatives. Industrial processes of chemical or physical nature to recover economically compounds from biomass residues are costly, difficult, and non-environmentally friendly. Cellulose, hemicellulose, and lignin biopolymers are the principal components of olive stones, which present interesting qualities as lignocellulosic fillers in polymeric composites. This review will summarize examples of composites based on thermoplastic polymers, such as polystyrene (PS), polylactide (PLA), polyvinyl chloride (PVC), polypropylene (PP), and polycaprolactone (PCL); thermosetting resins (phenol-formaldehyde, unsaturated polyesters, and epoxy) and acrylonitrile butadiene rubber/devulcanized waste rubber (NBR/DWR) blends focusing on the fabrication procedures, characterization, and possible applications. Finally, thanks to the wide disparity in polymer matrix types, the variability in applications is important, from adsorption to mechanical enhancement, showing the easiness and benefit of olive stone integration in many materials.

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“…Olive farming and the olive oil industry have grown over the past decades due to their important economic, environmental, and social impact in Mediterranean countries, where approximately 98% of the world olive oil is produced. Spain, Italy, Greece, and Portugal are considered the most representative olive oil producers in the world [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…Among all the produced wastes, the olive pomace, olive leaves and olive mill waste waters (OMWW) are the main ecological concerns of this industry. These olive oil industry by-products, especially OMWW, are considered harmful for the environment mainly due to their phenolic content, highly toxic organic load, and low pH [4,5,[7][8][9].…”

Section: Introductionmentioning

confidence: 99%

“…Due to their several bioactivities and healthpromoting properties, these by-products are of a great interest for the pharmaceutical, cosmetic, and food industries. The recovery and reuse of these by-products and their bioactive compounds for industrial applications are a main feature of circular economy, where by-products are not considered waste, but a source of valuable compounds to be reused [2,4].…”

Section: Introductionmentioning

confidence: 99%

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Investigations of Olive Oil Industry By-Products Extracts with Potential Skin Benefits in Topical Formulations

et al. 2021

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The by-products of olive oil industry are a major ecological issue due to their phenolic content, highly toxic organic load, and low pH. However, they can be recovered and reused, since their components have antioxidant, anti-inflammatory, and photoprotector properties. In this work, oil-in-water creams containing three different olive oil industry by-products extracts were produced without the use of organic solvents. First, the extracts were thoroughly characterized in vitro for cytotoxicity, inhibition of skin enzymes, and antioxidant and photoprotection capacities. Safety studies were then performed, including ocular and skin irritation tests, ecotoxicity evaluation, and in vivo Human Repeat Insult Patch Test. The results obtained in this initial characterization supported the incorporation of the extracts in the cream formulations. After preparation, the creams were characterized for their organoleptic, physicochemical, droplet size and rheological properties, and microbial contamination. The results showed that all formulations were semi-solid creams, with stable pH, compatible with the skin, without microbial contamination, and with the expected droplet size range. The rheological analysis showed shear-thinning behavior with yield stress, with the viscosity decreasing with increasing shear rate. The oscillatory results suggest that the creams have a strong network structure, being easily rubbed into the skin. Finally, compatibility, acceptability and antioxidant efficacy were evaluated in vivo, in human volunteers. No adverse reactions were observed after application of the formulations on skin and the cream with the highest concentrations of phenolic compounds showed the highest antioxidant efficiency. In conclusion, the results suggest that olive oil industry by-products extracts have valuable properties that favor their re-use in the cosmetic industry. The example presented here showed their successful incorporation into creams and their impact in these formulations’ appearance, pH, and rheological performance, as well as their in vivo compatibility with skin and antioxidant efficiency.

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Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

Cited by 132 publications

References 114 publications

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Olive Stones as Filler for Polymer-Based Composites: A Review

Investigations of Olive Oil Industry By-Products Extracts with Potential Skin Benefits in Topical Formulations

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