期刊
APPLIED SCIENCES-BASEL
卷 11, 期 16, 页码 -出版社
MDPI
DOI: 10.3390/app11167511
关键词
olive oil extraction; microbial consortium; phenols; functional foods
类别
资金
- Miglioramento delle produzioni agroalimentari mediterranee in condizioni di carenza di risorse idriche-WATER4AGRIFOOD-PON Ricerca e Innovazione
- Department of Agriculture, Food and Environment
Olive oil production is crucial for the economies of many Mediterranean countries, but it also generates a substantial amount of solid and liquid by-products. Recent studies have revealed the diverse bioactivities of olive by-products and optimized methods for extracting phenols, as well as the microbial involvement in by-product treatment. Further research is needed to explore the potential of olive oil by-products as sources of high nutritional value compounds for new functional additives or ingredients.
Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
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