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Are olive pomace powders a safe source of bioactives and nutrients?

2021-03-21Journal article Restricted access
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dc.contributor.authorRibeiro, Tânia B.
dc.contributor.authorOliveira, Ana
dc.contributor.authorCoelho, Marta
dc.contributor.authorVeiga, Mariana
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorSilva, Sara
dc.contributor.authorNunes, João
dc.contributor.authorVicente, António A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-01-18T17:42:24Z
dc.date.available2021-01-18T17:42:24Z
dc.date.issued2021-03-21
dc.description.abstractBACKGROUND Olive oil industry generates significant amounts of semi-solid wastes, namely the olive pomace. Olive pomace is a by-product rich in high-value compounds (e.g. dietary fibre, unsaturated fatty acids, polyphenols) widely explored to obtain new food ingredients. However, conventional extraction methods frequently use organic solvents, while novel eco-friendly techniques have high operational costs. The development of powdered products without any extraction step has been proposed as a more feasible and sustainable approach. RESULTS The present study fractionated and valorised the liquid and pulp fraction of olive pomace obtaining two stable and safe powdered ingredients, namely a liquid-enriched powder (LOPP) and a pulpenriched powder (POPP). These powders were characterized chemically, and their bioactivity was assessed. LOPP exhibited a significant amount of mannitol (141 g/ kg), potassium (54 g/ kg) and hydroxytyrosol/ derivatives (5 mg/g). POPP exhibited high amount of dietary fibre (620 g/ kg) associated to significant amount of bound phenolics (7.41 mg GAE/ g fibre DW) with substantial antioxidant activity. POPP also contained an unsaturated fatty acids composition similar to olive oil (76% of total fatty acids) and showed potential as a reasonable source of protein (12 %). Their functional properties (solubility, water‐holding and oil‐holding capacity), antioxidant capacity and antimicrobial activity were also assessed, and their biological safety was verified. CONCLUSION The development of olive pomace powders to apply in the food industry could be a suitable strategy to add-value to olive pomace and obtain safe multifunctional ingredients with higher health-promoting effects than dietary fibre and polyphenols itself.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1002/jsfa.10812pt_PT
dc.identifier.eid85092102005
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.pmid32914435
dc.identifier.urihttp://hdl.handle.net/10400.14/31679
dc.identifier.wos000575294800001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationSAICTPAC/0040/2015 (POCI-01-0145-FEDER-016403)pt_PT
dc.relationDevelopment and characterization of functional ingredients from olive pomace: bioactivity and potential application as bioactive edible films
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectOlive pomacept_PT
dc.subjectPowderpt_PT
dc.subjectHydroxytyrosolpt_PT
dc.subjectAntioxidant dietary fibrept_PT
dc.subjectFunctional ingredientpt_PT
dc.titleAre olive pomace powders a safe source of bioactives and nutrients?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDevelopment and characterization of functional ingredients from olive pomace: bioactivity and potential application as bioactive edible films
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F108271%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.endPage1978
oaire.citation.issue5
oaire.citation.startPage1963
oaire.citation.titleAre olive pomace powders a safe source of bioactives and nutrients?pt_PT
oaire.citation.volume101
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRibeiro
person.familyNameOliveira
person.familyNameCorreia Coelho
person.familyNameVeiga
person.familyNameCosta
person.familyNameSilva
person.familyNameVicente
person.familyNamePintado
person.givenNameTânia
person.givenNameAna
person.givenNameMarta Isabel
person.givenNameMariana
person.givenNameEduardo
person.givenNameSara
person.givenNameAntónio
person.givenNameMaria Manuela
person.identifier1415634
person.identifier175018
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person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-5859-6888
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-6542-175X
person.identifier.orcid0000-0002-1815-3270
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0002-0896-9946
person.identifier.orcid0000-0003-3593-8878
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridH-1555-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id50461336500
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id7005820757
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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