Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread

This study focused on the development of a new olive-based product enriched with proteins, antioxidant compounds and functional properties, aiming at valorization of the olive residue from the typical olive oil extraction process. Olive oil was extracted using a patented cold pressing machine, resulting in a valuable source of bioactive compounds in the form of olive residue (pulp ~70%, pit- and skin-free). Conventional (solid: water ratio 1:4, 25 °C, 2 h) and HP-assisted (200 MPa, solid:water ratio 1/4, 10 min) de-bittering processes were carried out in order to remove oleuropein content (up to 50%) from olive residue, thus decreasing its bitter taste. The olive spread was prepared with olive residue (50%) and honey (25%), enriched with proteins (24.5%) from nuts. Quality parameters, nutritional attributes, microbiological analysis, phenolic compounds and oxidative stability as well as sensory evaluation of the olive spread were conducted during storage. Its shelf-life was estimated (prediction through accelerated tests) as 9.5 months when stored at 4 °C. The organoleptic evaluation showed that the proposed olive spread had a texture similar to peanut butter and could potentially be consumed as a health-promoting spread due to its high content of proteins (~10 g/100 g), crude fibers (>6 g/100 g) and essential fatty acids.

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By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

Journal of Food Quality ◽

10.1155/2020/6382942 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10

Author(s):

Hind Mikdame ◽

Ezzahra Kharmach ◽

Nour Elhouda Mtarfi ◽

Karima Alaoui ◽

Mohamed Ben Abbou ◽

...

Keyword(s):

Ascorbic Acid ◽

Olive Oil ◽

Natural Antioxidants ◽

Extraction Process ◽

Storage Conditions ◽

Microbiological Analysis ◽

Environmental Threat ◽

Olive Mill Waste Water ◽

Olive Waste ◽

By Products

Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was valued as a source of natural antioxidants and compared with a synthetic antioxidant ascorbic acid. Concentrations of 2, 4, 6, and 8 mg of the olive mill waste water as well as pomace and ascorbic acid are added to butter (commercial butter) and placed under storage conditions in the oven (accelerated test: 60°C) for 3 months. The alteration of the butter used was followed by determination of the peroxide value and acidity and microbiological analysis. The results obtained show that butters containing olive by-products have undergone less marked oxidative deterioration than those of the control (without additives). The best oxidative stability of butter was achieved by adding 80 mg/kg of butter, a result comparable with that obtained by adding ascorbic acid.

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Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

Applied Sciences ◽

10.3390/app10010114 ◽

2019 ◽

Vol 10 (1) ◽

pp. 114 ◽

Cited By ~ 6

Author(s):

Antonia Tamborrino ◽

Stefania Urbani ◽

Maurizio Servili ◽

Roberto Romaniello ◽

Claudio Perone ◽

...

Keyword(s):

Olive Oil ◽

Electric Fields ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Extraction Process ◽

Oil Extraction ◽

Quality Parameters ◽

Control Test ◽

Total Concentrations

The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

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Virgin Olive Oil of Ouslati and Chemlali Tunisian Cultivars: Quality Parameters and Aroma Biosynthesis during the Oil Extraction Process

International Journal of Food and Nutritional Science ◽

10.15436/2377-0619.16.915 ◽

2016 ◽

Vol 3 (2) ◽

pp. 1-7

Author(s):

Faouzi Sakouhi ◽

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extraction Process ◽

Oil Extraction ◽

Quality Parameters

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Biorefinery implementation for recovery debottlenecking at existing pulp mills- Part II: Techno-economic evaluation

TAPPI Journal ◽

10.32964/tj11.8.17 ◽

2012 ◽

Vol 11 (8) ◽

pp. 17-24 ◽

Cited By ~ 1

Author(s):

HAKIM GHEZZAZ ◽

LUC PELLETIER ◽

PAUL R. STUART

Keyword(s):

Cost Estimation ◽

Process Model ◽

Black Liquor ◽

Pulp Mill ◽

Value Added ◽

Economic Assessment ◽

Extraction Process ◽

Estimation Methods ◽

Precipitation Process

The evaluation and process risk assessment of (a) lignin precipitation from black liquor, and (b) the near-neutral hemicellulose pre-extraction for recovery boiler debottlenecking in an existing pulp mill is presented in Part I of this paper, which was published in the July 2012 issue of TAPPI Journal. In Part II, the economic assessment of the two biorefinery process options is presented and interpreted. A mill process model was developed using WinGEMS software and used for calculating the mass and energy balances. Investment costs, operating costs, and profitability of the two biorefinery options have been calculated using standard cost estimation methods. The results show that the two biorefinery options are profitable for the case study mill and effective at process debottlenecking. The after-tax internal rate of return (IRR) of the lignin precipitation process option was estimated to be 95%, while that of the hemicellulose pre-extraction process option was 28%. Sensitivity analysis showed that the after tax-IRR of the lignin precipitation process remains higher than that of the hemicellulose pre-extraction process option, for all changes in the selected sensitivity parameters. If we consider the after-tax IRR, as well as capital cost, as selection criteria, the results show that for the case study mill, the lignin precipitation process is more promising than the near-neutral hemicellulose pre-extraction process. However, the comparison between the two biorefinery options should include long-term evaluation criteria. The potential of high value-added products that could be produced from lignin in the case of the lignin precipitation process, or from ethanol and acetic acid in the case of the hemicellulose pre-extraction process, should also be considered in the selection of the most promising process option.

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Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

Stamford Journal of Microbiology ◽

10.3329/sjm.v10i1.50727 ◽

2020 ◽

Vol 10 (1) ◽

pp. 16-19

Author(s):

Tasnia Ahmed ◽

Md Aftab Uddin

Keyword(s):

Raw Materials ◽

Peanut Butter ◽

Food Additives ◽

Microbiological Analysis ◽

Dhaka City ◽

Acceptable Result ◽

Fast Foods ◽

Public Consumption ◽

Viable Bacteria ◽

Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

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Mayten Tree Seed Oil: Nutritional Value Evaluation According to Antioxidant Capacity and Bioactive Properties

Foods ◽

10.3390/foods10040729 ◽

2021 ◽

Vol 10 (4) ◽

pp. 729

Author(s):

Rosanna Ginocchio ◽

Eduardo Muñoz-Carvajal ◽

Patricia Velásquez ◽

Ady Giordano ◽

Gloria Montenegro ◽

...

Keyword(s):

Antioxidant Capacity ◽

Seed Oil ◽

Quality Parameters ◽

Antioxidant Compounds ◽

Native Plant ◽

Potential Health ◽

North Central ◽

Central Chile ◽

Value Evaluation ◽

Tree Seed

The Mayten tree (Maytenus boaria Mol.), a native plant of Chile that grows under environmentally limiting conditions, was historically harvested to extract an edible oil, and may represent an opportunity to expand current vegetable oil production. Seeds were collected from Mayten trees in north-central Chile, and seed oil was extracted by solvent extraction. The seed oil showed a reddish coloration, with quality parameters similar to those of other vegetable oils. The fatty acid composition revealed high levels of monounsaturated and polyunsaturated fatty acids. Oleic and linoleic acids, which are relevant to the human diet, were well represented in the extracted Mayten tree seed oil. The oil displayed an antioxidant capacity due to the high contents of antioxidant compounds (polyphenols and carotenoids) and may have potential health benefits for diseases associated with oxidative stress.

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Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics—A Preliminary Study

Antioxidants ◽

10.3390/antiox10020245 ◽

2021 ◽

Vol 10 (2) ◽

pp. 245

Author(s):

María de la Luz Cádiz-Gurrea ◽

Diana Pinto ◽

Cristina Delerue-Matos ◽

Francisca Rodrigues

Keyword(s):

Olive Oil ◽

High Performance ◽

Value Added ◽

Bioactive Compound ◽

In Vitro Assays ◽

Oil Consumption ◽

Cosmetic Ingredients ◽

Bioactive Ingredients ◽

Olive Industry

Olea europaea cultivar, native in the Mediterranean basin, has expanded worldwide, mainly due to the olive oil industry. This expansion is attributed to the benefits of olive oil consumption, since this product is rich in nutritional and bioactive compounds. However, the olive industry generates high amounts of wastes, which could be related to polluting effects on soil and water. To minimize the environmental impact, different strategies of revalorization have been proposed. In this sense, the aim of this work was to develop high cosmetic value added oleuropein-enriched extracts (O20 and O30), a bioactive compound from olive byproducts, performing a comprehensive characterization using high performance liquid chromatography coupled to mass spectrometry and evaluate their bioactivity by in vitro assays. A total of 49 compounds were detected, with oleuropein and its derivatives widely found in O30 extract, whereas iridoids were mainly detected in O20 extract. Moreover, 10 compounds were detected for the first time in olive leaves. Both extracts demonstrated strong antioxidant and antiradical activities, although O30 showed higher values. In addition, radical oxygen and nitrogen species scavenging and enzyme inhibition values were higher in O30, with the exception of HOCl and hyaluronidase inhibition assays. Regarding cell viability, olive byproduct extracts did not lead to a decrease in keratinocytes viability until 100 µg/mL. All data reported by the present study reflect the potential of industrial byproducts as cosmetic ingredients.

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Identification and Quantification of Olive Oil Quality Parameters Using an Electronic Nose

Agriculture ◽

10.3390/agriculture11070674 ◽

2021 ◽

Vol 11 (7) ◽

pp. 674

Author(s):

Nawaf Abu-Khalaf

Keyword(s):

Olive Oil ◽

Electronic Nose ◽

Chemical Sensor ◽

Chemical Constituents ◽

Oil Quality ◽

Quality Parameters ◽

Signal Acquisition ◽

Good Precision ◽

Olive Oil Quality ◽

Quality Categories

An electronic nose (EN), which is a kind of chemical sensor, was employed to check olive oil quality parameters. Fifty samples of olive oil, covering the four quality categories extra virgin, virgin, ordinary virgin and lampante, were gathered from different Palestinian cities. The samples were analysed chemically using routine tests and signals for each chemical were obtained using EN. Each signal acquisition represents the concentration of certain chemical constituents. Partial least squares (PLS) models were used to analyse both chemical and EN data. The results demonstrate that the EN was capable of modelling the acidity parameter with a good performance. The correlation coefficients of the PLS-1 model for acidity were 0.87 and 0.88 for calibration and validation sets, respectively. Furthermore, the values of the standard error of performance to standard deviation (RPD) for acidity were 2.61 and 2.68 for the calibration and the validation sets, respectively. It was found that two principal components (PCs) in the PLS-1 scores plot model explained 86% and 5% of EN and acidity variance, respectively. PLS-1 scores plot showed a high performance in classifying olive oil samples according to quality categories. The results demonstrated that EN can predict/model acidity with good precision. Additionally, EN was able to discriminate between diverse olive oil quality categories.

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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽

10.3390/antiox10020165 ◽

2021 ◽

Vol 10 (2) ◽

pp. 165

Author(s):

Elisabetta Bravi ◽

Giovanni De Francesco ◽

Valeria Sileoni ◽

Giuseppe Perretti ◽

Fernanda Galgano ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Liquid Waste ◽

Value Added ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Brewing Industry ◽

Antioxidant Power ◽

Spent Grains ◽

By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

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