Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization

Calvano, Cosima Damiana; Tamborrino, Antonia

doi:10.3390/foods11060768

Cited by 18 publications

(7 citation statements)

References 27 publications

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“…Melanosis is the harmless, but unappealing, external discoloration of shrimp, crab, or lobster and is instigated by the enzymatic oxidation of colorless phenols into quinones. The active components of the by-products of olive reportedly help in the diminution of melanosis in shrimps [164]. Phenolic compounds present in these olive by-products are responsible for blocking the progression of discoloration in shrimps.…”

Section: Other Propertiesmentioning

confidence: 99%

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

Nirmal

Khanashyam

Mundanat

et al. 2023

Foods

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The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.

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Section: Other Propertiesmentioning

confidence: 99%

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

Nirmal

Khanashyam

Mundanat

et al. 2023

Foods

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“…During the past decades, oil consumption has experienced a constant increase, mainly attributed to its health-related and distinctive organoleptic characteristics. Therefore, waste and by-products resulting from olive production have also increased causing environmental problems and economic losses [ 100 ].…”

Section: Bioactive Ingredients From Plant Materials To Enrich Olive Oilmentioning

confidence: 99%

Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review

Marx

2023

Foods

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Olive oil, a fundamental component of the Mediterranean diet, is recognized as a functional food due to its health-promoting composition. The concentration of phenolic compounds in olive oil is influenced by various factors such as genetics, agro-climatic conditions, and technological processes. Therefore, to ensure an ideal intake of phenolics through the diet, it is recommended to produce functional enriched olive oil that contains a high concentration of bioactive compounds. The co-extraction technique is used to create innovative and differentiated products that promote the sensory and health-related composition of oils. To enrich olive oil, various natural sources of bioactive compounds can be used, including raw materials derived from the same olive tree such as olive leaves, as well as other compounds from plants and vegetables, such as herbs and spices (garlic, lemon, hot pepper, rosemary, thyme, and oregano). The development of functional enriched olive oils can contribute to the prevention of chronic diseases and improve consumers’ quality of life. This mini-review compiles and discusses relevant scientific information related to the development of enriched olive oil using the co-extraction technique and its positive effects on the health-related composition of oils.

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“…Among these products, according to the people who are allergic to milk protein and having lactose intolerance, nondairy probiotic products can be used by a wider community (De Bellis et al, 2021 ; Ilango & Antony, 2021 ; Küçükgöz & Trząskowska, 2022 ; Kumar et al, 2022 ). On the other hand, these days, the valorization and utilization of by‐products from different food industries are of immense importance (Calvano & Tamborrino, 2022 ; Castro‐Muñoz et al, 2022 ; Chamorro et al, 2022 ). Wheat germ (WG), a chief nutritious by‐product of the wheat milling process can be a potential source of prebiotic compound though exhibiting an unstable essence (Boukid et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures

Khosroshahi

Razavi

Kiani

et al. 2023

Food Science & Nutrition

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Nondairy fermented probiotic powder was developed based on stabilized wheat germ through mixed fermentation ( Lactobacillus acidophilus and Lactobacillus plantarum ) and electrospraying process. In the first step, the effect of mixed fermentation on lipase and lipoxygenase activity of wheat germ was investigated. The results showed a significant reduction in the activity of both enzymes (82.72% for lipase and 72% for lipoxygenase), therefore, mixed fermentation effectively stabilizes the wheat germ. In the next step, after the preparation of the solutions for drying process and investigating the physical properties (surface tension, electrical conductivity, and viscosity) of the solutions , the electrosprayability of the samples was evaluated at different conditions and revealed that 18 kV applying voltage, 0.3 flow rate, and 12 cm distance between tip to collector was the best for electrospraying the 20% solution of fermented wheat germ with morphologically most semi‐uniform particles. Finally, the viability of the probiotics after drying process and during the storage at 25°C was examined. The number of initial cells counted as 14.48 ± 0.2 log cfu/g and the viability studies showed 0.55 log cfu/g decrease in the number of viable bacteria from initial count as a result of the electrospraying process. Furthermore, 7.86 ± 0.03 log cfu/g in freeze‐dried and 9.05 ± 0.45 log cfu/g in electrosprayed samples survived after 70 days of storage.

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Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization

Abstract: Presently, olive oil production signifies a valuable economic income for Mediterranean countries, where approximately 98% of the world’s production is established [...]

Cited by 18 publications

References 27 publications

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review

Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures

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