Author(s):
Ribeiro, T. B. ; Oliveira, A. ; Coelho, M. ; Veiga, M. ; Costa, E. M. ; Silva, S. ; Nunes, J. ; Vicente, A. A. ; Pintado, M.
Date: 2021
Persistent ID: https://hdl.handle.net/1822/89332
Origin: RepositóriUM - Universidade do Minho
Project/scholarship:
info:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBDE%2F108271%2F2015/PT;
info:eu-repo/grantAgreement/FCT/9471 - RIDTI/SAICTPAC%2F0040%2F2015/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT;
Subject(s): Ciências Agrárias::Biotecnologia Agrária e Alimentar
Description
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.
TBR thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for PhD grant SFRH/BDE/108271/2015 and the financial support of Association BLC3 – Technology and Innovation Campus. This work was supported by National Funds from FCT – Fundação para a Ciência e a Tecnologia through the project MULTIBIOREFINERY – SAICTPAC/0040/2015 (POCI-01-0145-FEDER-016403). We are also grateful for the scientific collaboration under the FCT project UID/Multi/50016/2019.
