Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models

Abstract

Waste remaining after the production of olive oil (olive pomace) is known to contain significant amounts of phenolic compounds that exert different types of biological activities, primarily acting as antioxidants. In this work, a sustainable approach that combines ultrasound-assisted extraction with food-grade solvents and encapsulation with different types of cyclodextrins was used to prepare olive pomace-based polyphenol rich extracts that were tested as antioxidants in various chemical, food, and biological model systems. Encapsulation with cyclodextrins had a significant positive impact on the chemical composition of obtained extracts and it positively affected their antioxidant activity. Observed effects can be explained by an increased content of polyphenols in the formulations, specific physical properties of encapsulated compounds improving their antioxidant activity in complex food/physiological environment, and enhanced interaction with natural substrates. Depending on the applied model, the tested samples showed significant antioxidant protection in the concentration range 0.1–3%. Among the investigated cyclodextrins, hydroxypropyl-β-cyclodextrin and randomly methylated-β-cyclodextrin encapsulated extracts showed particularly good antioxidant activity and were especially potent in oil-in-water emulsion systems (1242 mg/g and 1422 mg/g of Trolox equivalents, respectively), showing significantly higher antioxidant activity than Trolox (reference antioxidant). In other models, they provided antioxidant protection comparable to commonly used synthetic antioxidants at concentration levels of 2–3%.

Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability

“…Taking into account various CD effects and the complexity of OPE matrix, it is very hard to predict the exact effect of CDs on polyphenol bioavailability from OPE. Having in mind already proven efficiency of particular CDs on extraction efficiency and functional characteristics of OPE [7,17], the major goal of this research was to investigate the effects of OPE matrix and different types of CDs on gastrointestinal stability and intestinal permeability of OPE-derived hydroxytyrosol, tyrosol, and oleuropein, and provide novel insight into possibilities of CD utilization in formulation of advanced OPE derived nutraceuticals.…”

“…Recently, Malapert and co-workers [15] investigated the bioaccessibility of HTS from Alperujo in Caco-2 cells, showing generally low availability of HTS, additionally reduced by the Alperujo matrix or concomitant food intake.Such strong matrix effects on bioaccessibility of biologically active nutraceuticals can be reduced by significant extent by innovative formulation approaches; therefore, the use of pharmaceutical excipients and advanced formulations for oral administration of nutraceuticals has recently been intensified [16].Among relatively simple but effective approaches is the formulation of nutraceutical-cyclodextrin inclusive complexes. This approach has recently been successfully applied in formulation of OPE-derived extracts and resulted in improved physical-chemical properties of dry extracts, increased shelf life, and higher antioxidant activity in different food-and biological model systems [7,17].However, the presence of particular CD in OPE can have significant impact on the bioaccessibility and intestinal permeability of OPE polyphenols. CDs are cyclic oligosaccharides used for the improvement of water-solubility and bioavailability of medicinal products.…”

“…Among relatively simple but effective approaches is the formulation of nutraceutical-cyclodextrin inclusive complexes. This approach has recently been successfully applied in formulation of OPE-derived extracts and resulted in improved physical-chemical properties of dry extracts, increased shelf life, and higher antioxidant activity in different food-and biological model systems [7,17].…”

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

“…Recently Padalino et al (20) developed a spaghetti enriched with 10% POC which resulted in an increased total of polyphenol content and also showed a PUFA/SFA ratio higher than the control. Moreover, Cecchi et al (21) reported anti-aging effects of POC on human fibroblast cells, while the preparation of olive pomace-based polyphenol rich extracts encapsulated in cyclodextrins to be used as food antioxidants has been successfully tested by Cepo et al (22).…”

Chemical characterization and antioxidant properties of products and by‐products from Olea europaea L.

“…These by-products are pathogen-free and very rich in organic matter, in nutrients, and are also characterized by high levels of bioactive molecules (particularly, polyphenols), showing strong antimicrobial and phytotoxic activities and not easily biodegradable. For those bioactive properties, these by-products can be recovered and reused for the production of functional foods for human or animal consumption, as well as for diet supplements and cosmetics formulations (Gullón et al, 2018;Herrero et al, 2011;Kishikawa et al, 2015;Di Nunzio et al, 2018;Romero, Medina, Mateo, & Brenes, 2018;Sousa, Costa, Alexandre, & Prata, 2019;Vitali Čepo et al, 2018). For that reason, the use of the phenolic compounds extracted from olive by-products represents a great opportunity for the circular economy.…”