Cereal foods fortified with by-products from the olive oil industry

Cedola, Annamaria; Cardinali, Angela; D’Antuono, Isabella; Conte, Amalia; Nobile, Matteo Alessandro Del

doi:10.1016/j.fbio.2019.100490

Cited by 68 publications

(64 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Concerning ABTS, in the literature, an OP‐derived powder used to fortify cereal foods reported a lower ABTS value ( ca 79 μmol TE g −1 DW) than LOPP but higher than POPP. The higher ABTS value of LOPP arises probably from the lower drying temperature (35 °C) used, but the no application of OP fractionation explains the lower ABTS value of POPP 74 . Once again, to the best of our knowledge, BPC fractions of OP food ingredients were neglected in most studies published regarding this topic.…”

Section: Resultsmentioning

confidence: 96%

Are olive pomace powders a safe source of bioactives and nutrients?

et al. 2020

View full text Add to dashboard Cite

BACKGROUND The olive oil industry generates significant amounts of semi‐solid wastes, namely olive pomace. Olive pomace is a by‐product rich in high‐value compounds (e.g. dietary fibre, unsaturated fatty acids, polyphenols) widely explored to obtain new food ingredients. However, conventional extraction methods frequently use organic solvents, while novel eco‐friendly techniques have high operational costs. The development of powdered products without any extraction step has been proposed as a more feasible and sustainable approach. RESULTS The present study fractionated and valorized the liquid and pulp fraction of olive pomace obtaining two stable and safe powdered ingredients, namely a liquid‐enriched powder (LOPP) and a pulp‐enriched powder (POPP). These powders were characterized chemically, and their bioactivity was assessed. LOPP exhibited a significant amount of mannitol (141 g kg−1), potassium (54 g kg−1) and hydroxytyrosol derivatives (5 mg g−1). POPP exhibited a high amount of dietary fibre (620 g kg−1) associated with a significant amount of bound phenolics (7.41 mg GAE g−1 fibre DW) with substantial antioxidant activity. POPP also contained an unsaturated fatty acid composition similar to that of olive oil (76% of total fatty acids) and showed potential as a reasonable source of protein (12%). Their functional properties (solubility, water‐holding and oil‐holding capacity), antioxidant capacity and antimicrobial activity were also assessed, and their biological safety was verified. CONCLUSIONS The development of olive pomace powders for application in the food industry could be a suitable strategy to add value to olive pomace and obtain safe multifunctional ingredients with higher health‐promoting effects than dietary fibre and polyphenols. © 2020 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 96%

Are olive pomace powders a safe source of bioactives and nutrients?

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The extraction to determine total phenols, flavonoids, and antioxidant capacity was performed according to the study of Marinelli et al [ 33 ]. Total phenolic compounds of both “taralli” sample and olive leaf extract were determined at 740 nm by UV-VIS spectrophotometer (UV1800, Shimadzu Italia Srl., Milan, Italy), using the Folin-Ciocalteu method [ 34 ], using a standard curve with different gallic acid concentrations (3.125–100 mg L −1 , y = 109.43 x + 4.4698, R 2 = 0.999, Limit of Detection (LOD) = 2.5 mg GAE kg −1 , Limit of Quantification (LOQ) = 7.6 mg GAE kg −1 ). The total phenol content (TPC) was expressed as milligrams of gallic acid equivalents (GAE) per gram of sample.…”

Section: Methodsmentioning

confidence: 99%

Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”

Cedola

Palermo

Centonze

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Olive leaves are rich in many compounds precious for human health. Due to this property, the current study was aimed to valorize the extract from this by-product in a cereal-based food, very popular all around the world, the “taralli”. To this aim, ultrasound-assisted extraction was applied to dried olive leaves to obtain the extract, used as “taralli” ingredient, instead of white wine. The “taralli” with and without extract was subjected to in vitro digestion to assess the quantity of polyphenolic compounds released in the gastrointestinal tract to become available for absorption. Total content of phenols and flavonoids, as well as the antioxidant capacity, was measured on both cooked and uncooked samples, before and after digestion. In addition, High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) of the three most abundant polyphenols present in olive leaf extracts, such as oleuropein, hydroxytyrosol, and verbascoside, was carried out at the three stages of the digestion process. The results showed that the substitution of white wine with olive leaf extract increased the total content of polyphenols and flavonoids and the antioxidant capacity. Bio-accessibility of the main phenolic compounds demonstrated that oleuropein resisted slightly after gastric digestion but was almost completely degraded in the intestinal phase, while hydroxytyrosol and verbascoside were not resistant to the digestion process from the gastric phase.

show abstract

“…In the same way, Cedola et al 73 . evaluated the effect of the addition of olive pomace and wastewater on textural and sensory properties of spaghetti.…”

Section: Application Of Olive Pomace or Extracted Functional Compoundmentioning

confidence: 99%

“…In this framework the effect of the fortification of bread with olive pomace was studied, evaluating the chemical, sensory, and nutritional characteristics, the latter including the glycemic response and the bioavailability of polyphenols for intestinal absorption 73,77 . Bread fortified with 10% of olive pomace had higher antioxidant activity, due to a higher presence of phenolic acids and flavonoids, and an improved glycemic response due to higher fiber content.…”

Section: Application Of Olive Pomace or Extracted Functional Compoundmentioning

confidence: 99%

Functional compounds from olive pomace to obtain high‐added value foods – a review

et al. 2020

View full text Add to dashboard Cite

Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry

show abstract

Cereal foods fortified with by-products from the olive oil industry

Cited by 68 publications

References 26 publications

Are olive pomace powders a safe source of bioactives and nutrients?

Are olive pomace powders a safe source of bioactives and nutrients?

Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”

Functional compounds from olive pomace to obtain high‐added value foods – a review

Contact Info

Product

Resources

About