Olive pomace powders: development and characterisation of new functional food ingredients

Abstract

[Excerpt] Introduction: The development of new food ingredients from byproducts has been widely investigated. However, these processes often involve the use of organic solvents (classical methods) or have total operational costs (novel eco‐friendly techniques). The obtention of powdered products without any extraction step is an excellent solution to achieve natural, safe and environmentally friendly value-added ingredients. Moreover, the powders may retain several functional compounds (e.g. fatty acids, fibre, minerals, polyphenols) together and in association ascribing multifunctional properties. Olive pomace (OP) is semisolid underutilised biomass, but it is also a significant source of fibre and polyphenols with beneficial effects on human health. So, the main goal of this study was to develop a fractionation approach to achieve new food ingredients from OP, which may have greater health-promoting effects than dietary fibre and polyphenols themselves. [...]