Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves

Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives arriving at any given mill, which are generally discarded, causing economic and environmental issues. However, these are rich sources of natural bioactive compounds (i.e., polyphenols), which have health-promoting potential. Thus, the valorization of olive leaves by recovering and reusing their components should be a must for food sustainability and circular economy. This review provides an insight into the principal polyphenols present in olive leaves, together with agronomic variables influencing their content. It also summarizes the recent advances in the application of novel extraction technologies that have shown promising extraction efficacy, reducing the volume of extraction solvent and saving time and cost. Moreover, potential industrial uses and international patents filed in the pharmaceutic, food, and cosmetic sectors are discussed.

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Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods

Current Pharmaceutical Biotechnology ◽

10.2174/1389201020666190405181537 ◽

2019 ◽

Vol 20 (10) ◽

pp. 776-786 ◽

Cited By ~ 4

Author(s):

Charalampia Dimou ◽

Haralabos C. Karantonis ◽

Dimitrios Skalkos ◽

Antonios E. Koutelidakis

Keyword(s):

Bioactive Compounds ◽

Functional Foods ◽

Value Added ◽

Environmental Issues ◽

Waste Streams ◽

Functional Ingredients ◽

Fruit Processing ◽

Health Promoting ◽

By Products ◽

Value Added Products

Owning to the increase in the world population as well as the consumer’s awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased. The by-product and waste streams generated from fruit processing industries are extremely diverse, owning mainly to different fruits varieties and the wide range of the processes employed towards the production of the end fruit-based products. Due to the increasing production and processing of fruits, disposal of waste and by-product streams has become a serious issue, since these materials are prone to microbial spoilage. Also, the inappropriate waste management practices pose severe environmental issues. Furthermore, the costs of drying and storage of fruit processing residues are economically limiting factors hindering their further exploitation. Therefore, fruit processing by-products such as peels, seeds and unused flesh are often utilized as fertilizers. On the other hand, plant residues contain biomolecules such as vitamins, proteins, minerals, antioxidants and aromatic oil. Recovery of bioactive compounds holds a great potential for their usage in food industry as functional ingredients and nutraceuticals or in pharmaceutical and in cosmetic applications. So, valorization of plant fruit processing by-products to high-value added compounds, constitute a promising alternative not only for addressing fruit residues management issues but also leading to the production of functional food products of high nutritional value, with several potential beneficial health effects. The aim of this paper is to highlight current trends in addressing environmental issues caused by the production of high volumes of specific categories of fruit processing waste streams by investigating their potential usage as natural raw materials for the recovery of valuable bioactive compounds (such as polyphenols, dietary fibers or aromatic oil). The extracted nutrients may be used in the industrial food sector for the production of functional foods, nutraceuticals or even as health promoting natural pharmaceutical ingredients or additives for the production of innovative enriched foods. Highlights: • Fruit processing by product streams are rich in bioactive compounds. • Integration of fruit by-products and waste streams to value added products such as additives, unconventional oil, bioactive compounds and novel functional products is a very interesting approach regarding fruit processing residues exploitation. • Recovering of biomolecules from fruit residues by non-thermal processes could lead to the efficient production of highly purified functional ingredients. • Negative-valued fruit processing residues could be recycled for the production of health promoting value added products.

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Olive Tree Leaves—A Source of Valuable Active Compounds

Processes ◽

10.3390/pr8091177 ◽

2020 ◽

Vol 8 (9) ◽

pp. 1177

Author(s):

Fereshteh Safarzadeh Markhali ◽

José A. Teixeira ◽

Cristina M. R. Rocha

Keyword(s):

Olive Tree ◽

Industrial Applications ◽

Added Value ◽

Bioactive Components ◽

Waste Streams ◽

Olive Leaves ◽

Health Promoting ◽

Olive Tree Leaves ◽

Fossil Fuel Energy ◽

By Products

The agricultural and processing activities of olive crops generate a substantial amount of food by-products, particularly olive leaves, which are mostly underexploited, representing a significant threat to the environment. Olive leaves are endowed with endogenous bioactive compounds. Their beneficial/health-promoting potential, together with environmental protection and circular economy, merit their exploitation to recover and reuse natural components that are potentially safer alternatives to synthetic counterparts. These biomass residues have great potential for extended industrial applications in food/dietary systems but have had limited commercial uses so far. In this regard, many researchers have endeavoured to determine a green/sustainable means to replace the conventional/inefficient methods currently used. This is not an easy task as a sustainable bio-processing approach entails careful designing to maximise the liberation of compounds with minimum use of (i) processing time, (ii) toxic solvent (iii) fossil fuel energy, and (iv) overall cost. Thus, it is necessary to device viable strategies to (i) optimise the extraction of valuable biomolecules from olive leaves and enable their conversion into high added-value products, and (ii) minimise generation of agro-industrial waste streams. This review provides an insight to the principal bioactive components naturally present in olive leaves, and an overview of the existing/proposed methods associated with their analysis, extraction, applications, and stability.

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In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽

10.3390/molecules26123480 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3480

Author(s):

Adriana Maite Fernández-Fernández ◽

Eduardo Dellacassa ◽

Tiziana Nardin ◽

Roberto Larcher ◽

Adriana Gámbaro ◽

...

Keyword(s):

Bioactive Compounds ◽

Total Phenol Content ◽

No Production ◽

Food Ingredient ◽

Potential Health ◽

Raw264.7 Macrophages ◽

In Vitro Bioaccessibility ◽

Health Promoting ◽

Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

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Valorization of Kiwi by-Products for the Recovery of Bioactive Compounds: Circular Economy Model

Proceedings ◽

10.3390/foods_2020-07647 ◽

2020 ◽

Vol 70 (1) ◽

pp. 9

Author(s):

Franklin Chamorro ◽

María Carpena ◽

Bernabé Nuñez-Estevez ◽

Miguel A. Prieto ◽

Jesus Simal-Gandara

Keyword(s):

Bioactive Compounds ◽

Circular Economy ◽

Agricultural Production ◽

Organic Waste ◽

Antimicrobial Activities ◽

Added Value ◽

Economic Returns ◽

Industrial Processing ◽

Pharmaceutical Industries ◽

By Products

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that these residues are rich in bioactive compounds, so these matrices could be revalued for their use in food, cosmetic, or pharmaceutical industries. In this way, the circular and sustainable economy is favored, while obtaining products with high added value. In this case, this approach is applied to the residues generated from kiwi production, since numerous studies have shown the high content of kiwi in bioactive compounds of interest, such as phenolic compounds, vitamins, and carotenoids. These compounds have been reported for their antioxidant, anti-inflammatory, and antimicrobial activities, among other beneficial properties for health such as its use as prebiotic. Therefore, this article reviews the potential of residues derived from industrial processing and agricultural maintenance of kiwi as promising matrices for the development of new nutraceutical, cosmetic, or pharmacological products, obtaining, at the same time, economic returns and a reduction of the environmental impact of this industry, attaching it to the perspective of the circular economy.

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Analytical Characterization of Water-Soluble Constituents in Olive-Derived By-Products

Foods ◽

10.3390/foods10061299 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1299

Author(s):

Pablo Doménech ◽

Aleta Duque ◽

Isabel Higueras ◽

José Luis Fernández ◽

Paloma Manzanares

Keyword(s):

Olive Tree ◽

Mediterranean Area ◽

Water Soluble ◽

Olive Pomace ◽

Olive Leaves ◽

Olive Stone ◽

Olive Trees ◽

Tree Pruning ◽

By Products

Olive trees constitute one of the largest agroindustries in the Mediterranean area, and their cultivation generates a diverse pool of biomass by-products such as olive tree pruning (OTP), olive leaves (OL), olive stone (OS), and extracted olive pomace (EOP). These lignocellulosic materials have varying compositions and potential utilization strategies within a biorefinery context. The aim of this work was to carry out an integral analysis of the aqueous extractives fraction of these biomasses. Several analytical methods were applied in order to fully characterize this fraction to varying extents: a mass closure of >80% was reached for EOP, >76% for OTP, >65% for OS, and >52% for OL. Among the compounds detected, xylooligosaccharides, mannitol, 3,4-dihydroxyphenylglycol, and hydroxytyrosol were noted as potential enhancers of the valorization of said by-products. The extraction of these compounds is expected to be more favorable for OTP, OL, and EOP, given their high extractives content, and is compatible with other utilization strategies such as the bioconversion of the lignocellulosic fraction into biofuels and bioproducts.

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Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽

10.3390/plants10071306 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1306

Author(s):

Marcin Dziedziński ◽

Joanna Kobus-Cisowska ◽

Barbara Stachowiak

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredients ◽

Beneficial Effects ◽

Pine Tree ◽

Pine Trees ◽

Health Promoting ◽

Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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Changes of health-promoting bioactive compounds and related enzymes of ‘Hutai No.8’ grape (Vitis vinifera L.) in response to deficit irrigation

The Journal of Horticultural Science and Biotechnology ◽

10.1080/14620316.2020.1869107 ◽

2021 ◽

pp. 1-14

Author(s):

Xiaojuan An ◽

Yinli Liang ◽

Shuaimeng Zhu ◽

Lan Mu ◽

Hongfei Yin

Keyword(s):

Vitis Vinifera ◽

Bioactive Compounds ◽

Deficit Irrigation ◽

Vitis Vinifera L ◽

Health Promoting

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Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents

Foods ◽

10.3390/foods9101371 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1371 ◽

Cited By ~ 1

Author(s):

Vanesa Nuñez-Gómez ◽

Nieves Baenas ◽

Inma Navarro-González ◽

Javier García-Alonso ◽

Diego A. Moreno ◽

...

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Phenolic Compounds ◽

Methyl Jasmonate ◽

Bioactive Compounds ◽

High Performance ◽

Total Phenolic ◽

Diode Array ◽

Total Carotenoids ◽

Health Promoting

Broccoli is a source of bioactive compounds that provide an important nutritional value. The content of these compounds can vary depending on agronomic and environmental conditions, as well as on elicitation. In this study, three crop trials were carried out to evaluate the effects of the cultivation season, the application of different dosages of methyl-jasmonate (MeJA) on the overall quality and on the total content of bioactive compounds of ‘Parthenon’ broccoli cultivated under the field conditions of southeastern Spain. Color parameters, chlorophyll content, total phenolic compounds, total flavonoids and antioxidant activity were measured to evaluate the overall quality. Moreover, individual carotenoids, phenolic compounds and glucosinolates were evaluated by high performance liquid chromatography with diode array detection (HPLC-DAD) and high performance liquid chromatography equipped with diode array detector coupled to mass spectrometer using electro spray ionization (HPLC-DAD-ESI/MSn). The content of total carotenoids, phenolic compounds and glucosinolates were higher in autumn compared with spring, showing increases of 2.8-fold, 2-fold and 1.2-fold, respectively. Moreover, a double application of MeJA increased the contents of total carotenoids, phenolic compounds and glucosinolates by 22%, 32% and 39%, respectively, relative to the untreated samples. Considering our results, the controlled and timely application of 250 µM MeJA to the aerial parts of the plants four days before harvest, on two consecutive days, seems to be a valid agronomic strategy to improve the health-promoting capacity of Parthenon broccoli, without compromising its overall quality.

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