The utilisation solutions of olive mill by-products in the terms of sustainable olive oil production: a review

被引：21
作者：
Klisovic, Dora [1 ]
Novoselic, Anja [1 ]
Jambrak, Anet Rezek [2 ]
Bubola, Karolina Brkic [1 ]
机构：
[1] Inst Agr & Tourism, Karla Huguesa 8, Porec, Croatia
[2] Fac Food Technol & Biotechnol, Pierottijeva 6, Zagreb, Croatia
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 10期
关键词：
Bioactive compounds; nonthermal extraction technologies; Olea europaea L; olive leaves; olive mill wastes; olive stones; virgin olive oil; PHENOLIC-COMPOUNDS; WASTE-WATER; ASSISTED EXTRACTION; SOLID-WASTES; LEAVES; POMACE; RECOVERY; OPTIMIZATION; ANTIOXIDANT; POLYPHENOLS;
D O I：
10.1111/ijfs.15177
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Despite the high economic and nutritional value as major positive aspects, olive oil production has an unfavourable side, which is the negative environmental impact caused by the generation of significant amounts of liquid and solid wastes. Therefore, the implementation of sustainable technologies to add value to the olive oil production process is a matter of great interest. This study aimed to review novel solutions dealing with the utilisation of olive oil production by-products while taking into account sustainable waste management options. The most promising technologies for the production of high-added value products from olive oil production by-products have been described with a special attention to the sustainable nonthermal technologies for the extraction of bioactive phenolic compounds, and the key findings of such investigations were reviewed. All described technologies are environmentally friendly and show great potential. Nevertheless, further researches are required to optimise and increase their applicability.
引用
收藏
页码：4851 / 4860
页数：10
相关论文
共 58 条
[11]   Review and Analysis of Alternatives for the Valorisation of Agro-Industrial Olive Oil By-Products [J].
Berbel, Julio ;
Posadillo, Alejandro .
SUSTAINABILITY, 2018, 10 (01)
[12]   Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality [J].
Bolek, Sibel .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2020, 64
[13]   Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods [J].
Caporaso, Nicola ;
Formisano, Diego ;
Genovese, Alessandro .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2018, 58 (16) :2829-2841
[14]   Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology [J].
Carlos Martinez-Patino, Jose ;
Gullon, Beatriz ;
Romero, Inmaculada ;
Ruiz, Encarnacion ;
Brncic, Mladen ;
Zlabur, Jana Sic ;
Castro, Eulogio .
ULTRASONICS SONOCHEMISTRY, 2019, 51 :487-495
[15]   Evaluation of ultrasound assisted and conventional methods for production of olive pomace oil enriched in sterols and squalene [J].
Chanioti, Sofia ;
Tzia, Constantina .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 99 :209-216
[16]   Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques [J].
Chanioti, Sofia ;
Tzia, Constantina .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2018, 48 :228-239
[17]   A review of olive mill solid wastes to energy utilization techniques [J].
Christoforou, Elias ;
Fokaides, Paris A. .
WASTE MANAGEMENT, 2016, 49 :346-363
[18]   Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.) [J].
da Rosa, Gabriela Silveira ;
Vanga, Sai Kranthi ;
Gariepy, Yvan ;
Raghavan, Vijaya .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2019, 58
[19]   Valorization of olive mill leaves through ultrasound-assisted extraction [J].
del Mar Contreras, Maria ;
Lama-Munoz, Antonio ;
Espinola, Francisco ;
Moya, Manuel ;
Romero, Inmaculada ;
Castro, Eulogio .
FOOD CHEMISTRY, 2020, 314
[20]   Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects [J].
Di Nunzio, Mattia ;
Picone, Gianfranco ;
Pasini, Federica ;
Chiarello, Elena ;
Caboni, Maria Fiorenza ;
Capozzi, Francesco ;
Gianotti, Andrea ;
Bordoni, Alessandra .
FOOD RESEARCH INTERNATIONAL, 2020, 131
123456