1
|
Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Sci 2024; 213:109479. [PMID: 38471360 DOI: 10.1016/j.meatsci.2024.109479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/24/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
Collapse
Affiliation(s)
- Viviana Bolletta
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Ruggero Menci
- Research Institute of Organic Agriculture, FiBL, Pôle Bio - Ecosite du Val de Drôme - 150 Avenue de Judée, 26400 Eurre, France
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy.
| | - Luciano Morbidini
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Maurizio Servili
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Agnese Taticchi
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Emanuele Lilli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| |
Collapse
|
2
|
Enaime G, Dababat S, Wichern M, Lübken M. Olive mill wastes: from wastes to resources. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:20853-20880. [PMID: 38407704 PMCID: PMC10948480 DOI: 10.1007/s11356-024-32468-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 02/09/2024] [Indexed: 02/27/2024]
Abstract
Olive oil extraction has recently experienced a continuous increase due to its related beneficial properties. Consequently, large amounts of olive mill wastes (OMWs) derived from the trituration process are annually produced, causing serious environmental problems. The limited financial capabilities of olive mills make them usually unable to bear the high costs required for the disposal of their wastes. Alternatively, the valorization of OMWs within the framework of the so-called waste-to-resource concept and their recycling can represent a successful strategy for the implementation of circular economy model in the olive industry, which could have significant socioeconomic impacts on low-income Mediterranean countries. There is, however, no unique solution for OMWs valorization, due to the wide variety of the wastes' composition and their seasonal production. In this review, the potential of OMWs for being reused and the recent technological advances in the field of OMWs valorization are assessed. Special focus is given to the analysis of the advantages and limitations of each technology and to reporting the most significant issues that still limiting its industrial scale-up. The information collected in this review shows that OMW could be effectively exploited in several sectors, including energy production and agriculture. OMWs potential seems, however, undervalued, and the implementation of sustainable valorization strategies in large-scale remains challenging. More efforts and policy actions, through collective actions, encouraging subsidies, and establishing public-private collaborations, are still needed to reconcile research progress with industrial practices and encourage the large-scale implementation of the waste-to-resource concept in the olive sector.
Collapse
Affiliation(s)
- Ghizlane Enaime
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany.
| | - Salahaldeen Dababat
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
| | - Marc Wichern
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
| | - Manfred Lübken
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
| |
Collapse
|
3
|
Morrone L, Neri L, Facini O, Galamini G, Ferretti G, Rotondi A. Influence of Chabazite Zeolite Foliar Applications Used for Olive Fruit Fly Control on Volatile Organic Compound Emission, Photosynthesis, and Quality of Extra Virgin Olive Oil. PLANTS (BASEL, SWITZERLAND) 2024; 13:698. [PMID: 38475542 DOI: 10.3390/plants13050698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/22/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024]
Abstract
The olive fruit fly (Bactrocera oleae Rossi) is the most dangerous pest of olive fruits and negatively influences the chemical and sensory quality of the oil produced. Organic farms have few tools against this pest and are constantly looking for effective and sustainable products such as geomaterials, i.e., zeolite. Since a particle film covers the canopy, a study was carried out on the olive tree's responses to zeolite foliar coating. The tested treatments were natural zeolite (NZ), zeolite enriched with ammonium (EZ), and Spintor-Fly® (SF). EZ was associated with higher photosynthetic activity with respect to the other treatments, while no differences were found between SF and NZ. Foliar treatments affect the amount of BVOC produced in both leaves and olives, where 26 and 23 different BVOCs (biogenic volatile organic compounds) were identified but not the type of compounds emitted. Foliar treatment with EZ significantly affected fruit size, and the olive fruit fly more frequently attacked the olives, while treatment with NZ had olives with similar size and attack as those treated with Spintor-Fly®; no difference in oil quantity was detected. Oil produced from olives treated with NZ presented higher values of phenolic content and intensities of bitterness and spiciness than oils from those treated with EZ and SF. According to the results of this study, using zeolite films on an olive tree canopy does not negatively influence plant physiology; it has an impact on BVOC emission and the chemical and sensory characteristics of the oil.
Collapse
Affiliation(s)
- Lucia Morrone
- Institute of BioEconomy, National Research Council, Via Gobetti 101, 40129 Bologna, Italy
| | - Luisa Neri
- Institute of BioEconomy, National Research Council, Via Gobetti 101, 40129 Bologna, Italy
| | - Osvaldo Facini
- Institute of BioEconomy, National Research Council, Via Gobetti 101, 40129 Bologna, Italy
| | - Giulio Galamini
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Street Giuseppe Campi, 103, 41125 Modena, Italy
| | - Giacomo Ferretti
- Department of Physics and Earth Sciences, University of Ferrara, Via Saragat 1, 44122 Ferrara, Italy
| | - Annalisa Rotondi
- Institute of BioEconomy, National Research Council, Via Gobetti 101, 40129 Bologna, Italy
| |
Collapse
|
4
|
Sordini B, Urbani S, Esposto S, Selvaggini R, Daidone L, Veneziani G, Servili M, Taticchi A. Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. Antioxidants (Basel) 2024; 13:128. [PMID: 38275653 PMCID: PMC10813149 DOI: 10.3390/antiox13010128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/30/2023] [Accepted: 01/09/2024] [Indexed: 01/27/2024] Open
Abstract
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the 'rancid' off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.
Collapse
Affiliation(s)
| | | | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (B.S.); (S.U.); (R.S.); (L.D.); (G.V.); (M.S.); (A.T.)
| | | | | | | | | | | |
Collapse
|
5
|
El Riachy M, Moubarak P, Al Hawi G, Geha M, Mushantaf W, Estephan N, Skaff W. Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon. PLANTS (BASEL, SWITZERLAND) 2023; 12:2681. [PMID: 37514295 PMCID: PMC10386562 DOI: 10.3390/plants12142681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/30/2023]
Abstract
In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the fatty acids and phenolic profiles of virgin olive oils produced from two local and eight European varieties, and to use these profiles as a tool for their characterization. Seventy-six samples were collected from two olive-growing regions of Lebanon and at two harvesting times. Fatty acid composition was determined by gas chromatography with a flame ionization detector, total phenols was determined by spectrophotometry and individual phenols by high performance liquid chromatography with diode array detector. All samples were also analyzed using near infrared spectroscopy. The experimental data were collected in numerical matrices and treated by chemometric methods. The results showed the significant effect of the geographical origin, the olive variety and the harvesting time on the ripening and industrial yield of the olives and on the major fatty acids and phenols of olive oil. Moreover, the used chemometric methods allowed the discrimination of European olive varieties based on their high contents of oleic acid, oleacein and oleocanthal.
Collapse
Affiliation(s)
- Milad El Riachy
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Peter Moubarak
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Ghenwa Al Hawi
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Myriam Geha
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Walid Mushantaf
- Boustan Al Zaytoun, Subsidiary of Green and Pure, Aabra Village, Main Road, Aabra Saida 1600, Lebanon
| | - Nathalie Estephan
- Department of Chemistry and Biochemistry, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh P.O. Box 446, Lebanon
| | - Wadih Skaff
- Food Industry and Agriculture Unit, ESIAM, Faculty of Engineering, Saint Joseph University of Beirut, Beirut P.O. Box 17-5208, Lebanon
| |
Collapse
|
6
|
Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods 2023; 12:foods12040827. [PMID: 36832902 PMCID: PMC9957321 DOI: 10.3390/foods12040827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/03/2023] [Accepted: 02/12/2023] [Indexed: 02/17/2023] Open
Abstract
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.
Collapse
|
7
|
Abd Algabar FA, Abdalameer Baqer B. Detection of biofilm formation of (Serratia and E.coli) and determination of the inhibitory effect of Quercus plant extract against these infectious pathogens. BIONATURA 2022; 7:1-4. [DOI: 10.21931/rb/2022.07.01.8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023] Open
Abstract
Biofilm is a complex microbial regional, especially resisting antimicrobials Quorum sensing function ate flow into an essential role in the composition concerning completely advanced superior biofilms on numerous microorganism, Biofilms change autonomous cells into particular cell groups. They are obtainable about comprehensions keen on biofilm materialization determined through the best-characterized strain, Escherichia col. The hastened biofilm obstacle of accord containing regular remedying decorates the requirement between significance with toughening modern rule approaches. By resources of the use of Congo process then PCR method since detection around biofilms arrangement, By way of the sunscreens of Quorum detecting were noticed over molecular finding using the PCR of the gene accountable for the structure of Biofilm in Serratia bacteria. The study showed that during the induction period, after 48 hours, the effects of bacterial inhabitation, the methanolic extract was more effective against (Serratia, Ecoli) regarding superb consciousness (10, 20, 30 mg/I).
Collapse
|
8
|
Zahi MR, Zam W, El Hattab M. State of knowledge on chemical, biological and nutritional properties of olive mill wastewater. Food Chem 2022; 381:132238. [PMID: 35114626 DOI: 10.1016/j.foodchem.2022.132238] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 12/19/2022]
Abstract
The Mediterranean olive oil industries are producing annually a massive quantity of olive mill wastewater (OMWW). Unfortunately, the OMWW is released arbitrarily in the nature without any pretreatment. Thus, it exhibits a high toxicity against the whole natural ecosystem including, microorganisms, plants and animals. In order to eliminate or reduce its pollution, OMWW must be properly treated prior to its release in the nature. In this regard, different treatment methods have been developed by researchers, but some of them were costly and others were inappropriate. Thus, more efforts should be made to save the nature from this pollutant. In the light of that, the current work summaries the state of knowledge regarding the OMWW from a chemical, biological, nutraceutical point of view, and the treatment methods that were used to eliminate its risk of pollution.
Collapse
Affiliation(s)
- Mohamed Reda Zahi
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria.
| | - Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tartous University, Syria
| | - Mohamed El Hattab
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria
| |
Collapse
|
9
|
Olive Mill Wastewater Valorization through Steam Reforming Using Multifunctional Reactors: Challenges of the Process Intensification. ENERGIES 2022. [DOI: 10.3390/en15030920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Olive oil mill wastewater (OMW) is a polluting stream derived from the production of olive oil and is a source of environmental pollution; this is relevant in many countries around the world, but particularly in all the Mediterranean region where major producers are located. In this effluent, several pollutants are present—namely, sugars, fatty acids, and polyphenols, among others. Nowadays, to reduce the pollutant load, several treatment techniques are applied, but these technologies have numerous cost and efficiency problems. For this reason, the steam reforming of the OMW (OMWSR) presents as a good alternative, because this process decreases the pollutant load of the OMW and simultaneously valorizes the waste with the production of green H2, which is consistent with the perspective of the circular economy. Currently, the OMWSR is an innovative treatment alternative in the scientific field and with high potential. In the last few years, some groups have studied the OMWSR and used innovative reactor configurations, aiming to improve the process’ effectiveness. In this review, the OMW treatment/valorization processes, the last developments on catalysis for OMWSR (or steam reforming of similar species present in the effluent), as well as the last advances on OMWSR performed in multi-functional reactors are addressed.
Collapse
|
10
|
A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030661. [PMID: 35163926 PMCID: PMC8838846 DOI: 10.3390/molecules27030661] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/14/2022]
Abstract
The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.
Collapse
|
11
|
Barbieri S, Mercatante D, Balzan S, Esposto S, Cardenia V, Servili M, Novelli E, Taticchi A, Rodriguez-Estrada MT. Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water. Antioxidants (Basel) 2021; 10:antiox10121969. [PMID: 34943072 PMCID: PMC8750197 DOI: 10.3390/antiox10121969] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/02/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022] Open
Abstract
This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.
Collapse
Affiliation(s)
- Sara Barbieri
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy;
| | - Dario Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - Stefania Balzan
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy; (S.B.); (E.N.)
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy;
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy; (S.B.); (E.N.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
- Correspondence: ; Tel.: +39-075-585-7909
| | - Maria Teresa Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-University of Bologna, 47521 Cesena, Italy
| |
Collapse
|
12
|
Otero P, Garcia-Oliveira P, Carpena M, Barral-Martinez M, Chamorro F, Echave J, Garcia-Perez P, Cao H, Xiao J, Simal-Gandara J, Prieto M. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
13
|
Ianni F, Gagliardi A, Taticchi A, Servili M, Pinna N, Schoubben A, Sardella R, Bruscoli S. Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts. Antioxidants (Basel) 2021; 10:antiox10091361. [PMID: 34572992 PMCID: PMC8466964 DOI: 10.3390/antiox10091361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/17/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022] Open
Abstract
Fresh olive mill wastewaters phenolic extracts are of great interest as preservatives or fortifying ingredients but are characterized by limited stability. The purpose of this study was to use mesoporous silica to enhance their stability and preserve their antioxidant properties. The phenolic extracts were characterized for their composition by HPLC-DAD and included in a mesoporous matrix with or without a lipid coating. The inclusion complexes were characterized in terms of total phenolic content, radical scavenging capacity and in vitro antioxidative activity and cell compatibility. Besides, inclusion complex stability under different storage conditions (22 and 37 °C, 75% relative humidity, 1 month) was evaluated. The inclusion process was nearly quantitative and modified neither the total phenolic content nor the total antioxidant capacity. None of the inclusion complex concentrations assayed on the HT29 cell line showed toxicity. Moreover, HT29 cells treated with the inclusion complex exhibited a significant antioxidant effect, while the lipid coating impaired the antioxidant activity. The complexes without lipid were stable under all the investigated conditions, while the lipid-coated products were less stable under the more drastic conditions. Overall, inclusion complexes in mesoporous silica have suitable characteristics to be used for different applications, including food supplementation.
Collapse
Affiliation(s)
- Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
| | - Andrea Gagliardi
- Department of Medicine and Surgery, University of Perugia, Via Gambuli 1, 06132 Perugia, Italy; (A.G.); (S.B.)
| | - Agnese Taticchi
- Department of Agricultural Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (A.T.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (A.T.); (M.S.)
| | - Nicola Pinna
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
| | - Aurélie Schoubben
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
- Correspondence: (A.S.); (R.S.); Tel.: +39-075-585-2057 (A.S.); +39-075-585-7423 (R.S.)
| | - Roccaldo Sardella
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
- Center for Perinatal and Reproductive Medicine, University of Perugia, Santa Maria della Misericordia University Hospital, 06132 Perugia, Italy
- Correspondence: (A.S.); (R.S.); Tel.: +39-075-585-2057 (A.S.); +39-075-585-7423 (R.S.)
| | - Stefano Bruscoli
- Department of Medicine and Surgery, University of Perugia, Via Gambuli 1, 06132 Perugia, Italy; (A.G.); (S.B.)
| |
Collapse
|
14
|
Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets. Molecules 2021; 26:molecules26144307. [PMID: 34299582 PMCID: PMC8306377 DOI: 10.3390/molecules26144307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 11/17/2022] Open
Abstract
Olive vegetation water (OVW) is a by-product with a noticeable environmental impact; however, its polyphenols may be reused food and feed manufacture as high-value ingredients with antioxidant/antimicrobial activities. The effect of dietary supplementation with OVW polyphenols on the gut microbiota, carcass and breast quality, shelf life, and lipid oxidation in broiler chickens has been studied. Chicks were fed diets supplemented with crude phenolic concentrate (CPC) obtained from OVW (220 and 440 mg/kg phenols equivalent) until reaching commercial size. Cloacal microbial community (rRNA16S sequencing) was monitored during the growth period. Breasts were submitted to culture-dependent and -independent microbiological analyses during their shelf-life. Composition, fatty acid concentration, and lipid oxidation of raw and cooked thawed breasts were measured. Growth performance and gut microbiota were only slightly affected by the dietary treatments, while animal age influenced the cloacal microbiota. The supplementation was found to reduce the shelf life of breasts due to the growth of spoilers. Chemical composition and lipid oxidation were not affected. The hydroxytyrosol (HT) concentration varied from 178.6 to 292.4 ug/kg in breast muscle at the beginning of the shelf-life period. The identification of HT in meat demonstrates that the absorption and metabolism of these compounds was occurring efficiently in the chickens.
Collapse
|
15
|
Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques. Foods 2021; 10:foods10061236. [PMID: 34072297 PMCID: PMC8227576 DOI: 10.3390/foods10061236] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/21/2021] [Accepted: 05/27/2021] [Indexed: 12/23/2022] Open
Abstract
In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
Collapse
|
16
|
Miraglia D, Castrica M, Menchetti L, Esposto S, Branciari R, Ranucci D, Urbani S, Sordini B, Veneziani G, Servili M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp ( Parapenaeus longirostris) during the Shelf-Life. Foods 2020; 9:E1647. [PMID: 33187361 PMCID: PMC7696022 DOI: 10.3390/foods9111647] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots (p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.
Collapse
Affiliation(s)
- Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;
| | - Laura Menchetti
- Department of Agricultural and Agri-Food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy;
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| |
Collapse
|
17
|
Menchetti L, Taticchi A, Esposto S, Servili M, Ranucci D, Branciari R, Miraglia D. The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109648] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
18
|
Barbera M. Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives. J AOAC Int 2020; 103:906-914. [DOI: 10.1093/jaocint/qsz025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/04/2019] [Indexed: 01/18/2023]
Abstract
Abstract
The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.
Collapse
Affiliation(s)
- Marcella Barbera
- University of Palermo, Department of Environmental and Agricultural Sciences, Palermo 90100, Italy
| |
Collapse
|
19
|
Production of Functional Fermented Milk Beverages Supplemented with Pomegranate Peel Extract and Probiotic Lactic Acid Bacteria. J FOOD QUALITY 2020. [DOI: 10.1155/2020/4710273] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Fermented milk beverages supplemented with pomegranate peel extract and inoculated withLactobacillus plantarumandBifidobacterium longumsubsplongumwere produced. The antioxidant activity of fermented milk beverages supplemented with pomegranate peel 150 mg/L (FMPO 150) and 300 mg/L (FMPO 300) was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). In addition, the polyphenolic profile and sugars content were determined by HPLC analysis, and the volatile compounds were identified using GC-MS analysis. The effects of FMPO 150 and FMPO 300 (10 g/day) on the lipid profile and antioxidant/biochemical status of rats were also evaluated after 4 weeks of oral intake. Antioxidant activity of the fermented milk beverage FMPO 300 was higher than that of FMPO 150. GC-MS analysis of the volatile compounds revealed that diacetyl, acetoin, and acetaldehyde were the major constituents. FMPO 150 and FMPO 300 were efficient in reducing the LDL cholesterol and triacylglycerol and increased the HDL cholesterol in serum. Liver function biomarkers were not affected by the end of treatment (p<0.05). Also, the thiobarbituric acid-reactive substances (TBARS) were decreased, while the activity of antioxidant enzymes in the liver (GSH, CAT, SOD, and GPx) were increased. Hence, the combination of pomegranate peel extract and probiotic lactic acid bacteria in a fermented milk beverage provides not only probiotic benefits but also bioactive phenolic compounds that could be functional and possess therapeutic effects.
Collapse
|
20
|
Castro-Muñoz R, Boczkaj G, Gontarek E, Cassano A, Fíla V. Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.003] [Citation(s) in RCA: 97] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
21
|
Production of lignin-modifying enzymes by Trametes ochracea on high-molecular weight fraction of olive mill wastewater, a byproduct of olive oil biorefinery. N Biotechnol 2019; 50:44-51. [DOI: 10.1016/j.nbt.2019.01.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 01/16/2019] [Accepted: 01/18/2019] [Indexed: 11/19/2022]
|
22
|
De Toffoli A, Monteleone E, Bucalossi G, Veneziani G, Fia G, Servili M, Zanoni B, Pagliarini E, Gallina Toschi T, Dinnella C. Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. Food Res Int 2019; 119:236-243. [PMID: 30884654 DOI: 10.1016/j.foodres.2019.02.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 01/28/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
Abstract
Phenols from olive mill waste water (OMWW) represent valuable functional ingredients. The negative impact on sensory quality limits their use in functional food formulations. Chemical interactions phenols/biopolymers and their consequences on bioactivity in plant-base foods have been widely investigated, but no studies to date have explored the variation of bitterness, astringency and pungency induced by OMWW phenols as a function of the food composition. The aim of the paper was to profile the sensory and chemical properties of phenols from OMWW in plant-base foods varied in their macro-composition. Four phenol concentrations were selected (0.44, 1.00, 2.25, 5.06 g/kg) to induce significant variations of bitterness, sourness, astringency and pungency in three plant-base food: proteins/neutral pH - bean purée (BP), starch/neutral pH - potato purée (PP), fiber/low pH - tomato juice (TJ). The macro-composition affected the amount of the phenols recovered from functionalized food. The highest recovery was from TJ and the lowest from BP. Two groups of 29 and 27 subjects, trained to general Labelled Magnitude Scale and target sensations, participated in the evaluation of psychophysical curves of OMWW phenols and of functionalized plant-base foods, respectively. Target sensations were affected by the food macro-composition. Bitterness increased with phenol concentration in all foods. Astringency and sourness slightly increased with concentration, reaching the weak-moderate intensity at the highest phenol concentration in PP and TJ only. Pungency was suppressed in BP and perceived at weak-moderate intensity in PP and TJ sample at the highest phenol concentration. Proteins/neutral pH plant-food (BP) resulted more appropriate to counteract the impact of added phenol on negative sensory properties thus allowing to optimize the balance between health and sensory properties.
Collapse
Affiliation(s)
| | | | | | - G Veneziani
- Dept. Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - G Fia
- Dept.GESAAF, University of Florence, Italy
| | - M Servili
- Dept. Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - B Zanoni
- Dept.GESAAF, University of Florence, Italy
| | | | - T Gallina Toschi
- Dep. DiSTAL, Alma Mater Studiorum, - University of Bologna, Italy
| | - C Dinnella
- Dept.GESAAF, University of Florence, Italy
| |
Collapse
|
23
|
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem 2018; 279:426-434. [PMID: 30611510 DOI: 10.1016/j.foodchem.2018.12.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 11/29/2018] [Accepted: 12/07/2018] [Indexed: 11/22/2022]
Abstract
The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages.
Collapse
|
24
|
Castro-Muñoz R, Fíla V. Membrane-based technologies as an emerging tool for separating high-added-value compounds from natural products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
25
|
Ruby-Figueroa R, Conidi C, Di Donna L, Cassano A. Recovery of bruteridin and melitidin from clarified bergamot juice by membrane operations. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12870] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- René Ruby-Figueroa
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación; Universidad Tecnológica Metropolitana; Santiago Chile
| | - Carmela Conidi
- Institute on Membrane Technology; ITM-CNR, c/o University of Calabria via P. Bucci; Rende Italy
| | - Leonardo Di Donna
- Department of Chemistry and Chemical Technologies; University of Calabria; Rende Italy
| | - Alfredo Cassano
- Institute on Membrane Technology; ITM-CNR, c/o University of Calabria via P. Bucci; Rende Italy
| |
Collapse
|
26
|
Galanakis CM. Phenols recovered from olive mill wastewater as additives in meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.010] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
27
|
Sabino M, Cappelli K, Capomaccio S, Pascucci L, Biasato I, Verini-Supplizi A, Valiani A, Trabalza-Marinucci M. Dietary supplementation with olive mill wastewaters induces modifications on chicken jejunum epithelial cell transcriptome and modulates jejunum morphology. BMC Genomics 2018; 19:576. [PMID: 30068314 PMCID: PMC6090849 DOI: 10.1186/s12864-018-4962-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Accepted: 07/26/2018] [Indexed: 01/19/2023] Open
Abstract
BACKGROUND The Mediterranean diet is considered one of the healthier food habits and olive oil is one of its key components. Olive oil polyphenols are known to induce beneficial effects in several pathological conditions, such as inflammatory bowel disease, and to contrast the proliferation of cancer cells or hypercholesterolemia. Polyphenols are also present in waste products derived from the olive industry: olive mill wastewaters (OMWW) are rich in polyphenols and there is an increasing interest in using OMWW in animal nutrition. OMWW are attributed with positive effects in promoting chicken performance and the quality of food-derived products. However, a tissue-specific transcriptome target analysis of chickens fed with OMWW has never been attempted. RESULTS We explored the effect of dietary OMWW on the intestinal function in broilers. A morphological analysis of the jejunum revealed that OMWW reduced crypt depth, whereas no significant modifications were observed for villus height and the villus height/crypt depth ratio. An RNA Sequencing analysis was performed on isolated, intestinal, epithelial cells and 280 differentially expressed genes were found using a count-based approach. An enrichment analysis revealed that the majority of up regulated genes in the OMWW group were over-represented by the regulation of viral genome replication-related GO-Terms, whereas down regulated genes were mainly involved in cholesterol and lipid metabolism. CONCLUSIONS Our study showed how an industrial waste product can be recycled as a feed additive with a positive relapse. OMWW dietary supplementation can be a nutritional strategy to improve chicken performance and health, prevent intestinal damage, enhance innate immunity and regulate cholesterol metabolism and fat deposition.
Collapse
Affiliation(s)
- Marcella Sabino
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Katia Cappelli
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Stefano Capomaccio
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Luisa Pascucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Ilaria Biasato
- Department of Veterinary Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Andrea Verini-Supplizi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via Gaetano Salvemini 1, 06126 Perugia, Italy
| | | |
Collapse
|
28
|
Castro-Muñoz R, Conidi C, Cassano A. Membrane-based technologies for meeting the recovery of biologically active compounds from foods and their by-products. Crit Rev Food Sci Nutr 2018; 59:2927-2948. [PMID: 29787307 DOI: 10.1080/10408398.2018.1478796] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
To date, according to the latest literature inputs, membranes-based technologies (microfiltration, ultrafiltration and nanofiltration) have demonstrated to meet the recovery of biologically active compounds, mainly phenolic compounds and their derivatives, from agro-food products and by-products. The goal of this paper is to provide a critical overview of the on ongoing development works aimed at improving the separation, fractionation and concentration of phenolic compounds and their derivatives from their original sources. The literature data are analyzed and discussed in relation to separation processes, molecule properties, membrane characteristics and key factors affecting the performance of such technologies. Technological advances and improvements over conventional technologies, as well as critical aspects to be further investigated are highlighted and discussed. Finally, a critical outlook about the current status for a large-scale application and the role of these processes from an environmental viewpoint is provided.
Collapse
Affiliation(s)
- Roberto Castro-Muñoz
- Department of Inorganic Technology, University of Chemistry and Technology Prague , Technická 5, Prague 6 , Czech Republic.,Institute on Membrane Technology, ITM-CNR, c/o University of Calabria , Via P. Bucci 17/C, Rende ( CS ), Italy.,Nanoscience Institute of Aragon (INA), Universidad de Zaragoza , Zaragoza , Spain
| | - Carmela Conidi
- Institute on Membrane Technology, ITM-CNR, c/o University of Calabria , Via P. Bucci 17/C, Rende ( CS ), Italy
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, c/o University of Calabria , Via P. Bucci 17/C, Rende ( CS ), Italy
| |
Collapse
|
29
|
Cappucci A, Alves SP, Bessa RJB, Buccioni A, Mannelli F, Pauselli M, Viti C, Pastorelli R, Roscini V, Serra A, Conte G, Mele M. Effect of increasing amounts of olive crude phenolic concentrate in the diet of dairy ewes on rumen liquor and milk fatty acid composition. J Dairy Sci 2018. [PMID: 29525320 DOI: 10.3168/jds.2017-13757] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Agro-industrial by-products contain several secondary plant metabolites, such as polyphenols, tannins, saponins, and essential oils. The effects of these compounds on animal metabolism may vary significantly according to the dose, the chemical nature of the molecules, and the overall composition of the diet. In the Mediterranean area, the olive oil extraction is associated with 2 by-products: olive pomace and wastewater, both rich in polyphenols. In particular, wastewater may be further processed to obtain olive crude phenolic concentrate (OCPC). An experiment was carried out aiming to evaluate animal performance, milk fatty acid (FA) profile, diversity of rumen microbial population, and rumen liquor FA profile in dairy ewes fed diets containing extruded linseed (EL) and increasing doses of OCPC. Twenty-eight Comisana ewes in mid lactation were allotted to 4 experimental groups. The experiment lasted 5 wk after 3 wk of adaptation. Diets were characterized by lucerne hay administrated ad libitum and by 800 g/ewe and day of 4 experimental concentrates containing 22% of EL on dry matter and increasing dose of OCPC: 0 (L0), 0.6 (L0.6), 0.8 (L0.8), and 1.2 (L1.2) g of OCPC/kg of dry matter. Milk yield was daily recorded and milk composition was analyzed weekly. At the beginning and at the end of the experiment, samples of rumen liquor were collected to analyze FA profile, changes in rumen microbial population, and dimethylacetal (DMA) composition. The inclusion of OCPC did not affect milk yield and gross composition, whereas milk from L0.8 and L1.2 sheep contained higher concentrations of linoleic (+18%) and α-linolenic acid (+24%) and lower concentration of the rumen biohydrogenation intermediates. A similar pattern was observed for rumen liquor FA composition. No differences were found in the diversity of the rumen microbial population. Total amount of DMA did not differ among treatments, whereas significant differences were found in the concentration of individual DMA; in the diet with a higher amount of OCPC, DMA 13:0, 14:0, 15:0, and 18:0 increased, whereas DMA 16:0 decreased. Probably the presence of polyphenols in the diet induced a rearrangement of bacteria membrane phospholipids as a response to the rumen environment stimulus. Overall, the use of OCPC allowed a significant increase in the polyunsaturated FA content of milk, probably due to a perturbation of the rumen biohydrogenation process. Further studies are needed to understand the correlation between diet composition and the pattern of DMA in rumen liquor.
Collapse
Affiliation(s)
- Alice Cappucci
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.
| | - Susana P Alves
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica 1300-477, Lisboa, Portugal
| | - Rui J B Bessa
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica 1300-477, Lisboa, Portugal
| | - Arianna Buccioni
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Federica Mannelli
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Carlo Viti
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Roberta Pastorelli
- Centro di Ricerca Agricoltura e Ambiente, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, via di Lanciola 12/A, 50125 Firenze, Italy
| | - Valentina Roscini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Andrea Serra
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Giuseppe Conte
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Marcello Mele
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| |
Collapse
|
30
|
Concentrations of polyphenols from blueberry pomace extract using nanofiltration. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.07.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
31
|
Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
32
|
Cassano A, De Luca G, Conidi C, Drioli E. Effect of polyphenols-membrane interactions on the performance of membrane-based processes. A review. Coord Chem Rev 2017. [DOI: 10.1016/j.ccr.2017.06.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
33
|
Effect of an olive phenolic extract added to the oily phase of a tomato sauce, on the preservation of phenols and carotenoids during domestic cooking. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
34
|
Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
Collapse
Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| |
Collapse
|
35
|
Kiritsakis K, Melliou E, Magiatis P, Gerasopoulos D. Enhancement of Bioactive Phenols and Quality Values of Olive Oil by Recycling Olive Mill Waste Water. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3011-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Konstantinos Kiritsakis
- ; Laboratory of Food Processing and Engineering, Department of Food Science and Technology, School of Agriculture; Aristotle University of Thessaloniki; Panepistimiopolis Thessaloníki 54124 Greece
| | - Eleni Melliou
- ; Laboratory of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy; University of Athens; Panepistimiopolis Zografou Athens 15771 Greece
| | - Prokopios Magiatis
- ; Laboratory of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy; University of Athens; Panepistimiopolis Zografou Athens 15771 Greece
| | - Dimitrios Gerasopoulos
- ; Laboratory of Food Processing and Engineering, Department of Food Science and Technology, School of Agriculture; Aristotle University of Thessaloniki; Panepistimiopolis Thessaloníki 54124 Greece
| |
Collapse
|
36
|
Kiritsakis K, Rodríguez-Pérez C, Gerasopoulos D, Segura- Carretero A. Olive oil enrichment in phenolic compounds during malaxation in the presence of olive leaves or olive mill wastewater extracts. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600425] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Konstantinos Kiritsakis
- Laboratory of Food Processing & Engineering; Department of Food Science & Technology; School of Agriculture; Natural Environment & Forestry; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Celia Rodríguez-Pérez
- Faculty of Sciences; Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development Functional Food Centre (CIDAF); Granada Spain
| | - Dimitrios Gerasopoulos
- Laboratory of Food Processing & Engineering; Department of Food Science & Technology; School of Agriculture; Natural Environment & Forestry; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Antonio Segura- Carretero
- Faculty of Sciences; Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development Functional Food Centre (CIDAF); Granada Spain
| |
Collapse
|
37
|
Lozano-Sánchez J, Bendini A, Di Lecce G, Valli E, Gallina Toschi T, Segura-Carretero A. Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600096] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Research and Development of Functional Olive Oil Department; Aceites Maeva S. L.; Escúzar Granada Spain
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Giuseppe Di Lecce
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Department of Analytical Chemistry; University of Granada; Granada Spain
| |
Collapse
|
38
|
Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens. SUSTAINABILITY 2016. [DOI: 10.3390/su8090837] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
39
|
Savarese M, De Marco E, Falco S, D'Antuoni I, Sacchi R. Biophenol extracts from olive oil mill wastewaters by membrane separation and adsorption resin. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13219] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Maria Savarese
- Olio Dante Spa Divisione CRIOL; Centro Ricerche per l'Industria Olearia; Zona Industriale; 82016 Montesarchio Benevento Italy
| | - Elena De Marco
- Olio Dante Spa Divisione CRIOL; Centro Ricerche per l'Industria Olearia; Zona Industriale; 82016 Montesarchio Benevento Italy
| | - Salvatore Falco
- Olio Dante Spa Divisione CRIOL; Centro Ricerche per l'Industria Olearia; Zona Industriale; 82016 Montesarchio Benevento Italy
| | - Isabella D'Antuoni
- Olio Dante Spa Divisione CRIOL; Centro Ricerche per l'Industria Olearia; Zona Industriale; 82016 Montesarchio Benevento Italy
| | - Raffaele Sacchi
- Dipartimento di Agraria; Università degli Studi di Napoli Federico II; via Università 100 80055 Portici Naples Italy
| |
Collapse
|
40
|
Castro-Muñoz R, Yáñez-Fernández J, Fíla V. Phenolic compounds recovered from agro-food by-products using membrane technologies: An overview. Food Chem 2016; 213:753-762. [PMID: 27451244 DOI: 10.1016/j.foodchem.2016.07.030] [Citation(s) in RCA: 138] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 05/26/2016] [Accepted: 07/05/2016] [Indexed: 11/28/2022]
Abstract
Typically, the various agro-food by-products of the food industry are treated by standard membrane processes, such as microfiltration, ultrafiltration and nanofiltration, in order to prepare them for final disposal. Recently, however, new membrane technologies have been developed. The recovery, separation and fractionation of high-added-value compounds, such as phenolic compounds from food processing waste, are major current research challenges. The goal of this paper is to provide a critical review of the main agro-food by-products treated by membrane technologies for the recovery of nutraceuticals. State-of-the-art of developments in the field are described. Particular attention is paid to experimental results reported for the recovery of polyphenols and their derivatives of different molecular weight. The literature data are analyzed and discussed in relation to separation processes, molecule properties, membrane characteristics and other interesting phenomena that occur during their recovery.
Collapse
Affiliation(s)
- Roberto Castro-Muñoz
- University of Chemistry and Technology Prague, Technická 5, 166 28 Prague 6, Czech Republic; Laboratorio de Biotecnología Alimentaria, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto S/N Col. Barrio La Laguna, Ticoman, Mexico, D.F. CP 07340, Mexico.
| | - Jorge Yáñez-Fernández
- Laboratorio de Biotecnología Alimentaria, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto S/N Col. Barrio La Laguna, Ticoman, Mexico, D.F. CP 07340, Mexico
| | - Vlastimil Fíla
- University of Chemistry and Technology Prague, Technická 5, 166 28 Prague 6, Czech Republic
| |
Collapse
|
41
|
Gebreyohannes AY, Mazzei R, Giorno L. Trends and current practices of olive mill wastewater treatment: Application of integrated membrane process and its future perspective. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2016.02.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
42
|
Servili M, Esposto S, Taticchi A, Urbani S, Di Maio I, Veneziani G, Selvaggini R. New approaches to virgin olive oil quality, technology, and by-products valorization. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500138] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Sonia Esposto
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Agnese Taticchi
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Stefania Urbani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Ilona Di Maio
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Roberto Selvaggini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| |
Collapse
|
43
|
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters. Int J Food Microbiol 2015; 207:49-56. [DOI: 10.1016/j.ijfoodmicro.2015.04.040] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 04/13/2015] [Accepted: 04/24/2015] [Indexed: 01/02/2023]
|
44
|
Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food Chem 2015; 176:184-92. [DOI: 10.1016/j.foodchem.2014.12.036] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 12/05/2014] [Accepted: 12/12/2014] [Indexed: 11/24/2022]
|
45
|
Hamza M, Sayadi S. Valorisation of olive mill wastewater by enhancement of natural hydroxytyrosol recovery. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12704] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Manel Hamza
- Laboratoire des Bioprocédés Environnementaux, pôle d'excellence régional (PER, AUF); Centre de Biotechnologie de Sfax; B.P. “1177″ 3018 Sfax Tunisia
| | - Sami Sayadi
- Laboratoire des Bioprocédés Environnementaux, pôle d'excellence régional (PER, AUF); Centre de Biotechnologie de Sfax; B.P. “1177″ 3018 Sfax Tunisia
| |
Collapse
|
46
|
Peters M, Mudimu O, Brauner F, Braun G. Polyphenolrückgewinnung aus Olivenölabwasser durch Einsatz von Membrantechnologie. CHEM-ING-TECH 2012. [DOI: 10.1002/cite.201100228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
47
|
Dal Bosco A, Mourvaki E, Cardinali R, Servili M, Sebastiani B, Ruggeri S, Mattioli S, Taticchi A, Esposto S, Castellini C. Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. Meat Sci 2012; 92:783-8. [PMID: 22840358 DOI: 10.1016/j.meatsci.2012.07.001] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2012] [Revised: 07/03/2012] [Accepted: 07/04/2012] [Indexed: 10/28/2022]
Abstract
The aim was to investigate the effects of three types (A, B and C) of stoned and dehydrated olive pomaces (OPs), differing in olive cultivar, on productive performance and meat quality of growing rabbits. The inclusion of OPs (5%) negatively affected the performance of rabbits as it reduced the feed intake, growth rate, carcass weight and dressing out percentage (P<0.05). Compared with the control, the meat of OP rabbits had a greater amount of monounsaturated and a lower amount of polyunsaturated fatty acids (P<0.05), independent of the type of OP used. Oxidative processes in the meat of OPA and OPB were higher (P<0.05), whereas OPC showed the same levels as the control group. This was due to the higher total polyphenol concentration and to the concomitant lower peroxide value of OPC. These results recommend the use of OP in rabbit diet with caution, taking into account the quality of the by-product in terms of oxidative status.
Collapse
Affiliation(s)
- A Dal Bosco
- Department of Applied Biology, Section of Animal Science, University of Perugia, Borgo XX Giugno 74, 06126 Perugia, Italy.
| | | | | | | | | | | | | | | | | | | |
Collapse
|
48
|
Calvo P, Castaño ÁL, Lozano M, González-Gómez D. Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.036] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
49
|
Servili M, Rizzello CG, Taticchi A, Esposto S, Urbani S, Mazzacane F, Di Maio I, Selvaggini R, Gobbetti M, Di Cagno R. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. Int J Food Microbiol 2011; 147:45-52. [PMID: 21458095 DOI: 10.1016/j.ijfoodmicro.2011.03.006] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2010] [Revised: 02/15/2011] [Accepted: 03/03/2011] [Indexed: 11/26/2022]
Abstract
Functional milk beverages (FMB100 and FMB200) fortified with phenolic compounds (100 and 200mg/l) extracted from olive vegetable water, and fermented with γ-amino butyric acid (GABA)-producing (Lactobacillus plantarum C48) and autochthonous human gastro-intestinal (Lactobacillus paracasei 15N) lactic acid bacteria were manufactured. A milk beverage (MB), without addition of phenolic compounds, was used as the control. Except for a longer latency phase of FMB200, the three beverages showed an almost similar kinetic of acidification, consumption of lactose and synthesis of lactic acid. Apart from the beverage, Lb. plantarum C48 showed a decrease of ca. Log 2.52-2.24 cfu/ml during storage. The cell density of functional Lb. paracasei 15N remained always above the value of Log 8.0 cfu/ml. During fermentation, the total concentration of free amino acids markedly increased without significant (P > 0.05) differences between beverages. The concentration of GABA increased during fermentation and further storage (63.0 ± 0.6-67.0 ± 2.1mg/l) without significant (P > 0.05) differences between beverages. After fermentation, FMB100 and FMB200 showed the same phenolic composition of the phenol extract from olive vegetable water but a different ratio between 3,4-DHPEA and 3,4-DHPEA-EDA. During storage, the concentrations of 3,4-DHPEA-EDA, p-HPEA and verbascoside of both FMB100 and FMB200 decreased. Only the concentration of 3,4-DHPEA increased. As shown by SPME-GC-MS analysis, diactetyl, acetoin and, especially, acetaldehyde were the main volatile compounds found. The concentration of phenolic compounds does not interfere with the volatile composition. Sensory analyses based on triangle and paired comparison tests showed that phenolic compounds at the concentrations of 100 or 200mg/l were suitable for addition to functional milk beverages.
Collapse
Affiliation(s)
- M Servili
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, University of Perugia, 06126 Perugia, Italy
| | | | | | | | | | | | | | | | | | | |
Collapse
|
50
|
Angelino D, Gennari L, Blasa M, Selvaggini R, Urbani S, Esposto S, Servili M, Ninfali P. Chemical and cellular antioxidant activity of phytochemicals purified from olive mill waste waters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2011-2018. [PMID: 21314125 DOI: 10.1021/jf103881b] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The isolation and identification of a phytocomplex from olive mill waste waters (OMWW) was achieved. The isolated phytocomplex is made up of the following three phenolic compounds: hydroxytyrosol (3,4-DHPEA), tyrosol (p-HPEA) and the dialdehydic form of decarboxymethyl elenolic acid, linked with (3,4-dihydroxyphenyl)ethanol (3,4-DHPEA-EDA). The purification of this phytocomplex was reached by partial dehydration of the OMWW, followed by liquid-liquid extraction with ethyl acetate and middle pressure liquid chromatography (MPLC) on a Sephadex LH-20 column. The phytocomplex accounted for 6% of the total phenolic content of the OMWW. The phytocomplex and individual compounds were tested for antioxidant capacity by the oxygen radical absorbance capacity (ORAC) method. The ORAC phytocomplex produced 10,000 ORAC units/g dry weight, whereas the cellular antioxidant activity, measured by the cellular antioxidant activity in red blood cell (CAA-RBC) method, demonstrated that the phytocomplex and all of the components are able to permeate the cell membrane thus exhibiting antioxidant activity inside the red blood cells. Our phytocomplex could be employed in the formulation of fortified foods and nutraceuticals, with the goal to obtain substantial health protective effects due to the suitable combination of the component molecules.
Collapse
Affiliation(s)
- Donato Angelino
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Via A. Saffi, 2, Urbino 61029 (PU), Italy
| | | | | | | | | | | | | | | |
Collapse
|