Patricia Gullón1, Beatriz Gullón2, Gonzalo Astray3, María Carpena1, María Fraga-Corral1, Miguel A Prieto1, Jesus Simal-Gandara4. 1. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain. 2. Department of Chemical Engineering, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain. 3. Department of Physical Chemistry, Faculty Science, Faculty of Science, University of Vigo, Ourense Campus, Ourense, Spain. 4. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.
Abstract
BACKGROUND: In the last years, the consumption of olive oil has experienced a sharp rise due to its organoleptic and healthy properties and with this the wastes and by-products derived from the olive production and the olive oil industry have also increased causing important environmental and economic issues. However, the high content in bioactive compounds of these wastes and by-products makes that its recovery is both a great challenge and an excellent opportunity for the olive oil sector. AIM OF THE REVIEW: This review encompasses the more outstanding aspects related to the advances achieved until date in the olive oil by-products valorisation and added-value applications for innovative functional foods. CONCLUSION: Taking into account the information reported in this manuscript, the development of a multiproduct biorefinery in cascade using eco-friendly technologies interchangable seems a suitable stratety to obtaining high added value compounds from olive oil by-products with applications in the field of innovative functional foods. In addition, this would allow an integral valorization of these residues enhancing the profitability of the olive oil industry. On the other hand, the biocompounds fom olive oil by-products have been described by their interesting bioactivities with beneficial properties for the consumers' health; therefore, their incorporation into the formulation of functional foods opens new possibilities in the field of innovative foods. Future perspective: Despite the studies descibed in the literature, more research on the healthy properties of the recovered compounds and their interactions with food components is key to allow their reintegration in the food chain and therefore, the removal of the olive oil by-products.
BACKGROUND: In the last years, the consumption of olive oil has experienced a sharp rise due to its organoleptic and healthy properties and with this the wastes and by-products derived from the olive production and the olive oil industry have also increased causing important environmental and economic issues. However, the high content in bioactive compounds of these wastes and by-products makes that its recovery is both a great challenge and an excellent opportunity for the olive oil sector. AIM OF THE REVIEW: This review encompasses the more outstanding aspects related to the advances achieved until date in the olive oil by-products valorisation and added-value applications for innovative functional foods. CONCLUSION: Taking into account the information reported in this manuscript, the development of a multiproduct biorefinery in cascade using eco-friendly technologies interchangable seems a suitable stratety to obtaining high added value compounds from olive oil by-products with applications in the field of innovative functional foods. In addition, this would allow an integral valorization of these residues enhancing the profitability of the olive oil industry. On the other hand, the biocompounds fom olive oil by-products have been described by their interesting bioactivities with beneficial properties for the consumers' health; therefore, their incorporation into the formulation of functional foods opens new possibilities in the field of innovative foods. Future perspective: Despite the studies descibed in the literature, more research on the healthy properties of the recovered compounds and their interactions with food components is key to allow their reintegration in the food chain and therefore, the removal of the olive oil by-products.
Authors: Ana Leite; Rubén Domínguez; Lia Vasconcelos; Iasmin Ferreira; Etelvina Pereira; Victor Pinheiro; Divanildo Outor-Monteiro; Sandra Rodrigues; José Manuel Lorenzo; Eva María Santos; Silvina Cecilia Andrés; Paulo C B Campagnol; Alfredo Teixeira Journal: Foods Date: 2022-06-03
Authors: Andreia Nunes; Lídia Gonçalves; Joana Marto; Ana Margarida Martins; Alexandra N Silva; Pedro Pinto; Marta Martins; Carmo Fraga; Helena Margarida Ribeiro Journal: Pharmaceutics Date: 2021-03-30 Impact factor: 6.321