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Bartolomei M, Li J, Capriotti AL, Fanzaga M, d’Adduzio L, Laganà A, Cerrato A, Mulinacci N, Cecchi L, Bollati C, Lammi C. Olive ( Olea europaea L.) Seed as New Source of Cholesterol-Lowering Bioactive Peptides: Elucidation of Their Mechanism of Action in HepG2 Cells and Their Trans-Epithelial Transport in Differentiated Caco-2 Cells. Nutrients 2024; 16:371. [PMID: 38337656 PMCID: PMC10857614 DOI: 10.3390/nu16030371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The production of olive oil has important economic repercussions in Mediterranean countries but also a considerable impact on the environment. This production generates enormous quantities of waste and by-products, which can be exploited as new raw materials to obtain innovative ingredients and therefore make the olive production more sustainable. In a previous study, we decided to foster olive seeds by generating two protein hydrolysates using food-grade enzymes, alcalase (AH) and papain (PH). These hydrolysates have shown, both in vitro and at the cellular level, antioxidant and antidiabetic activities, being able to inhibit the activity of the DPP-IV enzyme and modulate the secretion of GLP-1. Given the multifunctional behavior of peptides, both hydrolysates displayed dual hypocholesterolemic activity, inhibiting the activity of HMGCoAR and impairing the PPI of PCSK9/LDLR, with an IC50 equal to 0.61 mg/mL and 0.31 mg/mL for AH and PH, respectively. Furthermore, both samples restored LDLR protein levels on the membrane of human hepatic HepG2 cells, increasing the uptake of LDL from the extracellular environment. Since intestinal bioavailability is a key component of bioactive peptides, the second objective of this work is to evaluate the capacity of AH and PH peptides to be transported by differentiated human intestinal Caco-2 cells. The peptides transported by intestinal cells have been analyzed using mass spectrometry analysis, identifying a mixture of stable peptides that may represent new ingredients with multifunctional qualities for the development of nutraceuticals and functional foods to delay the onset of metabolic syndrome, promoting the principles of environmental sustainability.
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Affiliation(s)
- Martina Bartolomei
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Jianqiang Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Anna Laura Capriotti
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy (A.L.); (A.C.)
| | - Melissa Fanzaga
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Lorenza d’Adduzio
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Aldo Laganà
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy (A.L.); (A.C.)
| | - Andrea Cerrato
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy (A.L.); (A.C.)
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy;
| | - Lorenzo Cecchi
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies, University of Florence, Via Donizetti, 50144 Florence, Italy;
| | - Carlotta Bollati
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (M.B.); (M.F.); (L.d.)
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Dahdouh A, Khay I, Le Brech Y, El Maakoul A, Bakhouya M. Olive oil industry: a review of waste stream composition, environmental impacts, and energy valorization paths. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:45473-45497. [PMID: 36800088 DOI: 10.1007/s11356-023-25867-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 02/07/2023] [Indexed: 02/18/2023]
Abstract
The olive oil production is a key economic sector for the producing countries, mainly in the Mediterranean region. However, the worldwide increasing oil production led to the generation of huge amounts of wastes detrimental for the environment. Therefore, efficient and sustainable management of olive industry wastes has recently acquired significant interest in the scientific research community. In the actual world energy context, various studies dealt with the valorization of the solid/liquid waste streams obtained from the discontinuous/continuous extraction of olive oil for energy purposes. The application of waste-to-energy treatments to these effluents can turn them out into an important energy resource. This review article presents the main used oil extraction techniques and their related research developments. The characterization of the generated wastes and the factors behind their bad environmental impacts are highlighted. Relevant research works related to biochemical and thermochemical conversion of olive mill wastes are extensively reviewed and discussed in terms of product yields and composition. A recent update of the studies addressing olive industry waste applications for energy production is also given. This investigation revealed a lack of studies in relation to the hydrothermal processing of olive mill wastes. Despite their suitability for this process (e.g., high moisture content), few papers have investigated the hydrothermal conversion of these waste streams. This scientific gap opens a very interesting research direction, which has to be further investigated.
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Affiliation(s)
- Akram Dahdouh
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco. .,Laboratoire Réactions et Génie des Procédés, CNRS, Université de Lorraine, 1 rue Grandville, 54 000, Nancy, France.
| | - Ismail Khay
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
| | - Yann Le Brech
- Laboratoire Réactions et Génie des Procédés, CNRS, Université de Lorraine, 1 rue Grandville, 54 000, Nancy, France
| | - Anas El Maakoul
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
| | - Mohamed Bakhouya
- International University of Rabat, College of Engineering and Architecture, LERMA Lab, 11 100, Sala Al Jadida, Morocco
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Experimental Investigation of a New Modular Crusher Machine Developed for Olive Oil Extraction Plants. Foods 2022; 11:foods11193035. [PMID: 36230110 PMCID: PMC9562231 DOI: 10.3390/foods11193035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/25/2022] Open
Abstract
The crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for VOO sensory and health properties. An experimental investigation was conducted to evaluate the effect of the geometric features of a new model of crusher machine for olives. The crusher machine consists of interchangeable rotors: a rotor with hammers and a rotor with knives. The evaluation was carried out with the same fixed grid in stainless steel with 6 mm diameter circular holes. An evaluation was carried out on the impact of the crusher tools on the pit particle size and on the distribution of energy and temperature. The performance of the plant was also assessed in terms of process efficiency and olive oil quality. The results showed that the specific energy released by the tool per unit of product, calculated through both energy conservation and comminution theory, is about 25–27% higher in the case of hammers. Since the impact energy is mainly dissipated in the product as heat, the temperature reached during milling operations with the hammer crusher was also higher by the same percentage with respect to the knife crusher. This has important consequences on the quality of the product: the new knife rotor used in the crushing phase produced an improvement in VOO quality, relating mainly to sensory attributes and the health-enhancing properties of the final product. The ability of the crusher to break cell walls and vacuoles, thus releasing the oil contained therein, is comparable for the two different rotors.
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Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability. Foods 2022; 11:foods11101479. [PMID: 35627050 PMCID: PMC9140635 DOI: 10.3390/foods11101479] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is grown in demand. Consequently, the so-called “ecological” processes mostly interest the production market of extra virgin olive oils. Despite the current processing and extraction technologies, the characteristics of olive oil can still be optimized. In this regard, interesting technology to produce olive oil remains the stone removal of the olives before the extraction of the oil. Recently, the destoners preserved a less low oil yield. In light of recent progress, the review focuses on the influence of destoning on the quality of extra virgin olive oil, using a systematic approach. Interest in this technology is increasing and many researchers report that destoned olive oils show superior characteristics confronting with those obtained by the traditional method. These data indicate that destoning is one of the most significant advantages for the improvement of the oil qualitative traits and the system’s sustainability.
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Yang S, Hallett I, Oh HE, Woolf AB, Wong M. Effect of malaxing time and temperature on rheological properties of 'Hass' avocado pulp and oil yield during oil extraction. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Shuo Yang
- School of Food and Advanced Technology Massey University Auckland New Zealand
| | - Ian Hallett
- The New Zealand Institute for Plant and Food Research Limited Mt Albert Research Centre Auckland New Zealand
| | - Hyunah Eustina Oh
- School of Food and Advanced Technology Massey University Auckland New Zealand
| | - Allan B. Woolf
- The New Zealand Institute for Plant and Food Research Limited Mt Albert Research Centre Auckland New Zealand
| | - Marie Wong
- School of Food and Advanced Technology Massey University Auckland New Zealand
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Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives. AGRIENGINEERING 2021. [DOI: 10.3390/agriengineering3030040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In olive oil extraction processes, different operating methods used for the preparation of olive pastes significantly affect their rheological characteristics, as well as the extraction yields and qualitative characteristics of the oils. To enhance and improve the characteristics of high-quality EVOOs (Extra Virgin Olive Oils), milling technologies have implemented olive pitting in the preparation of olive pastes to be processed for olive oil extraction. Commonly used pitting machines employ the percussion and centrifugal projection of drupes, which often involve the heating of pastes, breaking of kernels, and emulsion of oils. Aiming to improve olive oil pitting processes, the CREA Research Centre for Engineering and Agri-food Processing in Treviglio, Italy, has conceived an alternative method, which is based on the low-speed constriction and mutual abrasion of drupes inside a rotative working chamber. This paper describes the process that led to the hypothesis of an innovative pitting method and to the validation of the hypothesis through the development of a lab-scale pitter prototype. The development steps and the assessment of the results of the prototype trials are reported.
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Tamborrino A, Taticchi A, Romaniello R, Perone C, Esposto S, Leone A, Servili M. Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine. ULTRASONICS SONOCHEMISTRY 2021; 73:105505. [PMID: 33714088 PMCID: PMC7960535 DOI: 10.1016/j.ultsonch.2021.105505] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 06/12/2023]
Abstract
The objective of this study is to assess the effects of installation and operation of a high-power ultrasound machine (HPU) for the treatment of olive paste by using ultrasound technology in order to evaluate the best way installation and the best definition of the operating conditions of the machine. The study was conducted installing in an industrial olive oil mill a continuous processing ultrasound machine, which used a frequency of 20 kHz able to work at 3200 kg h-1 as feed capacity. Checking of performance has been carried out by the assessment of the different operating and process conditions, assessing in particular the impact of the ultrasound treatment before and after the malaxation phase on performance indicators of the continuous olive oil plant (plant extractability, olive paste rheological characteristic) and on selected chemical properties of the olive oil extracted (quality parameters, antioxidant content, and volatile profiles). In the tested conditions, high-power ultrasound treatment did not produce significant effect on the legal parameters (free acidity, peroxide index and spectrophotometric indexes), while a significant increase in the content of phenolic compounds was generally observed; higher enhancements were more evident when the high-power ultrasound treatment was carried out before the malaxation phase.
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Affiliation(s)
- Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Agnese Taticchi
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
| | - Roberto Romaniello
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Claudio Perone
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Sonia Esposto
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
| | - Alessandro Leone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
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Tamborrino A, Servili M, Leone A, Romaniello R, Perone C, Veneziani G. Partial De‐Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Antonia Tamborrino
- Department of Agricultural and Environmental Science University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment University of Perugia Via S. Costanzo Perugia 06126 Italy
| | - Alessandro Leone
- Department of Agricultural and Environmental Science University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Roberto Romaniello
- Department of the Science of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia 71100 Italy
| | - Claudio Perone
- Department of the Science of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia 71100 Italy
| | - Gianluca Veneziani
- Department of the Science of Agriculture, Food and Environment University of Perugia Via S. Costanzo Perugia 06126 Italy
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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Romaniello R, Tamborrino A, Leone A. Development of a centrifugal separator for grape marc: effect of the blade position and rotor speed on grape seed separation performance. Heliyon 2019; 5:e01314. [PMID: 30906894 PMCID: PMC6411499 DOI: 10.1016/j.heliyon.2019.e01314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 01/31/2019] [Accepted: 03/01/2019] [Indexed: 11/19/2022] Open
Abstract
The present study was conducted to find a method to separate grape seeds and soft solids from fresh marc at the end of wine-making processes. Interest in these by-products is growing owing to the high content of phytochemicals and other components useful in cosmetic and pharmaceutical industries. A prototype centrifugal separator was developed and its separation performance was evaluated. Four different reel speed rotations (480, 576, 687, and 842 rpm) and two different blade adjustments (Type-A blade with 1.5 mm and Type-B blade with 8.5 mm) were evaluated at the same mass flow rate (350 kg·h-1). Results showed that the separation of seeds from the fresh grape marc using a centrifugal separator is possible and that this could be achieved by setting the optimal rotation speed of the reel (480 rpm) and establishing the best distance between the blades and the cylindrical separator (8.5 mm with TypeB blades).
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Affiliation(s)
- Roberto Romaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25 - 71122, Foggia, Italy
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Alessandro Leone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25 - 71122, Foggia, Italy
- Corresponding author.
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Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Tamborrino A, Squeo G, Leone A, Paradiso VM, Romaniello R, Summo C, Pasqualone A, Catalano P, Bianchi B, Caponio F. Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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