Polyphenols recovered from olive mill wastewater as natural preservatives in extra virgin olive oils and refined olive kernel oils

Galanakis, Charis M.; Tsatalas, Philippos; Charalambous, Zenovia; Galanakis, Ioannis M.

doi:10.1016/j.eti.2018.01.012

Cited by 68 publications

(37 citation statements)

References 36 publications

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“…SDGs require the optimum utilization of all produced raw materials by the food systems and integrated activities throughout all stages of the food chain. Efforts begin by reducing postharvest losses [42] and then move on to processing and retailing, with the implementation of non-thermal technologies that ensure food safety [43][44][45][46][47], the recapture of bioactive compounds from food processing by-products, and their re-utilization in the food chain [48][49][50][51].…”

Section: Sustainability Of Food Systems In the New Era Of Pandemic Crmentioning

confidence: 99%

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

Galanakis

2020

Foods

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776

636

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The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to as "coronavirus") a global pandemic, while thousands of infections and deaths are reported daily. The current article explores the food systems in the era of the COVID-19 pandemic crisis. It provides insights about the properties of bioactive ingredients of foods and herbs for the support of the human immune system against infections before discussing the possibility of COVID-19 transmission through the food chain. It also highlights the global food security issues arising from the fact that one-third of the world's population is on lockdown. Finally, it underlines the importance of sustainability in the food chain in order to avoid or reduce the frequency of relevant food and health crises in the future.

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Section: Sustainability Of Food Systems In the New Era Of Pandemic Crmentioning

confidence: 99%

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

Galanakis

2020

Foods

Self Cite

776

636

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“…In this context, while synthetic antioxidants (i.e., butylhydroxyanisole, butylhydroxytoluene, tert -butylhydroquinone) have been used as food additives to overcome the stability problems of oils and fats, recent reports reveal that these compounds may be implicated in many health risks, including carcinogenesis [ 24 ]. Due to these safety concerns, there is an increasing trend among food scientists to substitute these synthetic antioxidants with natural biological active substances mainly extracted from plants and vegetables as well as food by-products (i.e., raw materials derived from the same olive tree or the olive mill by-products) [ 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

Macaluso

Bianchi

Sanmartin

et al. 2020

Foods

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A growing body of literature is available about the valorization of food by-products to produce functional foods that combine the basic nutritional impact with the improvement of the health status of consumers. In this context, this study had two main objectives: (i) An innovative multistep extraction process for the production of a refined olive oil enriched with phenolic compounds (PE-ROO) extracted from olive pomace, olive leaves, or grape marc was presented and discussed. (ii) The most promising PE-ROOs were selected and utilized in in vitro and in vivo trials in order to determine their effectiveness in the management of high fat diet-induced-metabolic syndrome and oxidative stress in rats. The best results were obtained when olive leaves were used as source of phenols, regardless of the chemical composition of the solvent utilized for the extraction. Furthermore, while ethanol/hexane mixture was confirmed as a good solvent for the extraction of phenols compounds soluble in oil, the mix ROO/ethanol also showed a good extracting power from olive leaves. Besides, the ROO enriched with phenols extracted from olive leaves revealed an interesting beneficial effect to counteract high fat diet-induced-metabolic disorder and oxidative stress in rats, closely followed by ROO enriched by utilizing grape marc.

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“…Agro-industrial activity generates a dramatic amount of waste and their disposal (landfilling, incineration) was defined as the worst environmental option. Agri-food waste prevention is a better option, and its utilisation to yield value-added products is considered an interesting waste minimisation strategy (Galanakis et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient

Mendes

Favre

Rolandelli

et al. 2019

Int J of Food Sci Tech

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Summary The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powdered pepper fruits (PF) were added. Aqueous extracts were also prepared and encapsulated for protecting their functional compounds and improving their solubility. The encapsulation yields of the spray‐drying processes were 90% and 64% for PF and FVR‐PF, respectively. The addition of PF to FVR improved antioxidant capacity, stability and appearance, providing reddish colour. FT‐IR spectra reflected the addition of PF by changes in the absorbances at wave numbers typical of carotenoids, acylglycerols, chlorophylls and those related to antioxidant capacity. The encapsulated extracts could be applied when solubility is needed in hydrophilic media. The obtained flours with PF addition are suitably cheap, stable functional food ingredients for industrial uses, such as breading or seasoning ingredients.

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Polyphenols recovered from olive mill wastewater as natural preservatives in extra virgin olive oils and refined olive kernel oils

Cited by 68 publications

References 36 publications

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient

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