scholarly journals Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 953
Author(s):  
Fereshteh Safarzadeh Markhali
Keyword(s):  
Olive Oil ◽  
Environmental Sustainability ◽  
Oil Extraction ◽  
Oil Products ◽  
Oil Processing ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Processing Factors ◽  
By Products ◽  
Olive Mill

The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.

scholarly journals Olive Mill and Olive Pomace Evaporation Pond’s By-Products: Toxic Level Determination and Role of Indigenous Microbiota in Toxicity Alleviation

2021 ◽  
Vol 11 (11) ◽  
pp. 5131
Author(s):  
Houda Ben Slama ◽  
Ali Chenari Bouket ◽  
Faizah N. Alenezi ◽  
Ameur Khardani ◽  
Lenka Luptakova ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Extraction ◽  
Soil Toxicity ◽  
Mediterranean Countries ◽  
Three Phase ◽  
Indigenous Microbiota ◽  
Recalcitrant Waste ◽  
By Products ◽  
Olive Mill

Diverse vegetable oils are extracted from oleagenic trees and plants all over the world. In particular, olive oil represents a strategic socio-economic branch in the Mediterranean countries. These countries use either two or three-phase olive oil extraction systems. In this work, we focus on the by-products from three-phase olive oil extraction, which are the liquid olive mill wastewater (OMW) and the solid olive mill pomace (OMP) rejected in evaporative ponds. The disposal of this recalcitrant waste poses environmental problems such as the death of different species of insects and animals. In-depth ICP-OES analysis of the heavy metal composition of OMW and OMP revealed the presence of many metals ranging from non-toxic to highly toxic. The LC-HRMS characterization of these by-products indicated the presence of several secondary metabolites harmful to humans or to the environment. Thus, we aimed to identify OMW and OMP indigenous microbiota through metagenomics. The bacterial population was dominated by the Acetobacter (49.7%), Gluconobacter (17.3%), Gortzia (13.7%) and Nardonalla (5.3%) genera. The most abundant fungal genera were Nakazawaea, Saccharomyces, Lachancea and Candida. These microbial genera are responsible for OMW, OMP and soil toxicity alleviation.

scholarly journals Thin Layer Drying Kinetics of By-Products from Olive Oil Processing

2011 ◽  
Vol 12 (11) ◽  
pp. 7885-7897 ◽  
Author(s):  
Irene Montero ◽  
Teresa Miranda ◽  
Jose Ignacio Arranz ◽  
Carmen Victoria Rojas
Keyword(s):  
Thin Layer ◽  
Olive Oil ◽  
Drying Kinetics ◽  
Oil Processing ◽  
Thin Layer Drying ◽  
Kinetics Of ◽  
By Products

scholarly journals Industrial-Scale Study of the Chemical Composition of Olive Oil Process-Derived Matrices

Processes ◽  
2020 ◽  
Vol 8 (6) ◽  
pp. 701
Author(s):  
Haifa Jebabli ◽  
Houda Nsir ◽  
Amani Taamalli ◽  
Ibrahim Abu-Reidah ◽  
Francisco Javier Álvarez-Martínez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Industrial Process ◽  
Extraction Process ◽  
Quality Indices ◽  
Total Polyphenols ◽  
Before And After ◽  
Remarkable Result ◽  
Wastewater Samples ◽  
By Products ◽  
Olive Mill

The effect of the industrial process and collecting period on produced olive oil and by-products was evaluated. Obtained results showed significant variations for the majority of quality indices before and after vertical centrifugation between all samples from the three collecting periods. All samples were rich in monounsaturated fatty acid: Oleic acid (C18:1) with a maximum of 69.95%. The total polyphenols and individual phenolic compounds varied significantly through the extraction process, with a significant variation between olive oil and by-products. Notably, the percentage of secoiridoids and their derivatives was significant in paste and olive oil, highlighting the activity of many enzymes released during the different extraction steps. Regarding antioxidant capacity, the most remarkable result was detected in olive oil and olive mill wastewater samples.

Olive mill wastewater biological treatment by fungi biomass

2007 ◽  
Vol 55 (10) ◽  
pp. 89-97 ◽  
Author(s):  
S. Caffaz ◽  
C. Caretti ◽  
M. Morelli ◽  
C. Lubello ◽  
E. Azzari
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Biological Treatment ◽  
Batch Reactor ◽  
Food Industries ◽  
Olive Mill Wastewaters ◽  
Biomass Activity ◽  
The One ◽  
By Products ◽  
Olive Mill

Olive oil extraction is one of the most important traditional food industries in the Mediterranean region, especially in Italy. In addition to olive oil, this industry produces by-products, in particular olive mill wastewaters (OMWs) and olive husks, which represent a serious environmental problem. OMWs can be rarely treated in a municipal WWTP, using conventional wastewater treatments. A novel biological process has to be considered in order to treat OMWs. Literature data show that yeasts and different kinds of fungi are able to reduce both the organic and the phenolic content of the OMW. The present work is aimed at investigating the growth of a biomass rich in fungi in a batch reactor filled with OMW and its capacity to degrade the organic and phenolic load. The aerobic OMW degradation obtained using this biomass reached a COD and TP removal efficiency of 86 and 70%, respectively. Respirometric tests have been carried out in order to measure the biomass activity on different substrates: OMW and phenolic compounds (gallic and p-coumaric acids). The polyphenolic biodegradation efficiency of fungi biomass was higher than the one of a non-acclimated activated sludge biomass. Fungi biomass was able to completely degrade pure phenolic compounds.

scholarly journals Food and Nutrition Security as a Measure of Resilience in the Barents Region

Urban Science ◽  
2018 ◽  
Vol 2 (3) ◽  
pp. 72 ◽  
Author(s):  
Dele Raheem
Keyword(s):  
Food Security ◽  
Environmental Sustainability ◽  
Well Being ◽  
Local Communities ◽  
Healthy Diet ◽  
Traditional Foods ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Barents Region ◽  
Food And Nutrition

Food and nutrition security builds resilience in a society when people have access to safe and nutritious foods. The Barents region, covering the Northern parts of Finland, Norway, and Sweden, and the North-western part of Russia, seeks common goals that include the well-being of the region’s inhabitants by ensuring preservation of local culture and social and environmental sustainability. This paper reviews existing literature on food and nutrition security in relation to building resilience and promoting well-being in the region. Amongst the local communities, traditional foods have served as a major source of healthy diet that ensures food security. Access to secure, nutritious, and healthy food is one of the aspects offering greater human security and societal stability. Traditional food has served as a major source of healthy diet, in particular, in the remote sparsely populated Barents region and amongst the local communities of the region. However, there is concern about global climate change and its effect on the region and pollution from human activities, such as the extractive industrial activities, that are detrimental to safe and secure food supply chain. In this paper, I highlight the contribution of traditional foods to food security in the Barents region. In addition, the paper emphasized that value addition to these traditional foods will help to stimulate the economy by creating new jobs. Ultimately, ensuring food and nutrition security in a sustainable way within the region will help to build resilience and promote culture and ecology with a view to offering greater human and societal security.

scholarly journals Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

2021 ◽  
Vol 116 ◽  
pp. 1084-1104
Author(s):  
Paz Otero ◽  
P. Garcia-Oliveira ◽  
M. Carpena ◽  
M. Barral-Martinez ◽  
F. Chamorro ◽  
...  
Keyword(s):  
Olive Oil ◽  
Green Extraction ◽  
Oil Processing ◽  
Target Molecules ◽  
By Products
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