Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach
Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fr...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/19/6785 |
| _version_ | 1797552421881249792 |
|---|---|
| author | Tânia B. Ribeiro Ana L. Oliveira Cristina Costa João Nunes António A. Vicente Manuela Pintado |
| author_facet | Tânia B. Ribeiro Ana L. Oliveira Cristina Costa João Nunes António A. Vicente Manuela Pintado |
| author_sort | Tânia B. Ribeiro |
| collection | DOAJ |
| description | Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics. The stones fraction exhibited substantial high heating values (18.65–18.94 megajoule (MJ/kg). All these results support the added value of the olive pomace fractions combining the biofuel potential from the stones fraction and the functional food ingredients’ potential both from liquid and pulp fractions. The present methodology seems to be a feasible whole valorisation approach to achieve the circularity in the olive oil sector, prioritising obtaining high over low added-value products. |
| first_indexed | 2024-03-10T15:59:47Z |
| format | Article |
| id | doaj.art-71b10cebf1f743c79f0714a3408bbcca |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T15:59:47Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-71b10cebf1f743c79f0714a3408bbcca2023-11-20T15:21:52ZengMDPI AGApplied Sciences2076-34172020-09-011019678510.3390/app10196785Total and Sustainable Valorisation of Olive Pomace Using a Fractionation ApproachTânia B. Ribeiro0Ana L. Oliveira1Cristina Costa2João Nunes3António A. Vicente4Manuela Pintado5CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCentre Bio R&D Unit, Association BLC3-Technology and Innovation Campus, Rua Nossa Senhora da Conceição, 2, Lagares, 3405-155 Oliveira do Hospital, PortugalCBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCentro de Engenharia Biológica, Universidade do Minho, Campus Gualtar, 4710-057 Braga, PortugalCBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalOlive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics. The stones fraction exhibited substantial high heating values (18.65–18.94 megajoule (MJ/kg). All these results support the added value of the olive pomace fractions combining the biofuel potential from the stones fraction and the functional food ingredients’ potential both from liquid and pulp fractions. The present methodology seems to be a feasible whole valorisation approach to achieve the circularity in the olive oil sector, prioritising obtaining high over low added-value products.https://www.mdpi.com/2076-3417/10/19/6785olive pomacevalorisationfractionationfood ingredientssolid biofuelhydroxytyrosol |
| spellingShingle | Tânia B. Ribeiro Ana L. Oliveira Cristina Costa João Nunes António A. Vicente Manuela Pintado Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach Applied Sciences olive pomace valorisation fractionation food ingredients solid biofuel hydroxytyrosol |
| title | Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach |
| title_full | Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach |
| title_fullStr | Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach |
| title_full_unstemmed | Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach |
| title_short | Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach |
| title_sort | total and sustainable valorisation of olive pomace using a fractionation approach |
| topic | olive pomace valorisation fractionation food ingredients solid biofuel hydroxytyrosol |
| url | https://www.mdpi.com/2076-3417/10/19/6785 |
| work_keys_str_mv | AT taniabribeiro totalandsustainablevalorisationofolivepomaceusingafractionationapproach AT analoliveira totalandsustainablevalorisationofolivepomaceusingafractionationapproach AT cristinacosta totalandsustainablevalorisationofolivepomaceusingafractionationapproach AT joaonunes totalandsustainablevalorisationofolivepomaceusingafractionationapproach AT antonioavicente totalandsustainablevalorisationofolivepomaceusingafractionationapproach AT manuelapintado totalandsustainablevalorisationofolivepomaceusingafractionationapproach |