Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts

Abstract

Fresh olive mill wastewaters phenolic extracts are of great interest as preservatives or fortifying ingredients but are characterized by limited stability. The purpose of this study was to use mesoporous silica to enhance their stability and preserve their antioxidant properties. The phenolic extracts were characterized for their composition by HPLC-DAD and included in a mesoporous matrix with or without a lipid coating. The inclusion complexes were characterized in terms of total phenolic content, radical scavenging capacity and in vitro antioxidative activity and cell compatibility. Besides, inclusion complex stability under different storage conditions (22 and 37 °C, 75% relative humidity, 1 month) was evaluated. The inclusion process was nearly quantitative and modified neither the total phenolic content nor the total antioxidant capacity. None of the inclusion complex concentrations assayed on the HT29 cell line showed toxicity. Moreover, HT29 cells treated with the inclusion complex exhibited a significant antioxidant effect, while the lipid coating impaired the antioxidant activity. The complexes without lipid were stable under all the investigated conditions, while the lipid-coated products were less stable under the more drastic conditions. Overall, inclusion complexes in mesoporous silica have suitable characteristics to be used for different applications, including food supplementation.

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

“…The crude phenolic extract (PE) used in the beef burger formulation was obtained through a three-step membrane filtration process using fresh olive mill wastewaters from processing olives of the Umbrian Moraiolo cultivar, as reported by Ianni et al [ 26 ]. To obtain a stable powder formulation, the extracts were spray-dried after their combination with maltodextrin (1:1 dw), which functioned as a carrier, and is largely used in spray drying in the food industry [ 27 ].…”

Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

“…A crude phenolic extract (PE) was obtained by a three-step membrane filtration of fresh OMWWs, as previously reported [ 20 ]; the OMWWs derived from processing of olives from Moraiolo cultivar , which were harvested in Umbria (Central Italy). The PE was added with maltodextrin (1:1 d.w.) as a support, and then spray-dried to get a powder formulation of the PE.…”

The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems

“…Freeze-drying encapsulation in amorphous carbohydrate microstructure matrices, such as maltodextrin, has been proved to be the most suitable method for drying delicate and thermosensitive biomaterials, minimizing the thermal degradation reactions, chemical changes such as oxidation, and protecting against undesirable physical phenomena (stickiness and collapse) [20,21]. To this end, microencapsulation can be considered a promising technology for overcoming the susceptibility of these compounds to adverse external effects or harmful food processing conditions in order to improve their miscibility and stability during shelf life [22]. A study in the literature proved the efficacy of encapsulated polyphenols in improving products' shelf-life [22].…”

“…To this end, microencapsulation can be considered a promising technology for overcoming the susceptibility of these compounds to adverse external effects or harmful food processing conditions in order to improve their miscibility and stability during shelf life [22]. A study in the literature proved the efficacy of encapsulated polyphenols in improving products' shelf-life [22].…”