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TitleAre olive pomace powders a safe source of bioactives and nutrients?
Author(s)Ribeiro, Tânia Bragança
Oliveira, Ana
Coelho, Marta
Veiga, Mariana
Costa, Eduardo M.
Silva, Sara
Nunes, João
Vicente, A. A.
Pintado, Manuela
KeywordsOlive pomace
Antioxidant dietary fibre
Functional ingredient
Issue date2020
JournalJournal of the Science of Food and Agriculture
CitationRibeiro, Tânia B.; Oliveira, Ana; Coelho, M.; Veiga, Mariana; Costa, Eduardo M.; Silva, Sara; Nunes, João; Vicente, António A.; Pintado, Manuela, Are olive pomace powders a safe source of bioactives and nutrients?. Journal of the Science of Food and Agriculture, 101(5), 1963-1978, 2021
Abstract(s)BACKGROUND 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 pulp-enriched 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. This article is protected by copyright. All rights reserved.
Description"First published: 10 September 2020"
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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