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Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies

2021Journal article Open access
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dc.contributor.authorOtero, Paz
dc.contributor.authorGarcia-Oliveira, Paula
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorBarral Martínez, Marta
dc.contributor.authorChamorro Rivo, Franklin Noel
dc.contributor.authorEchave Álvarez, Javier
dc.contributor.authorGarcía-Pérez, Pascual
dc.contributor.authorCao, Hui
dc.contributor.authorXiao, Jianbo
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.date.accessioned2021-10-14T15:56:55Z
dc.date.available2021-10-14T15:56:55Z
dc.date.issued2021
dc.description.abstractDuring the last decades, olive oil consumption has experienced a continuous increase due to its unique organoleptic properties and its related beneficial properties. Consequently, waste and by-products derived from the olive production have also increased causing environmental problems and economic losses. However, the low-cost and huge availability of these by-products is an opportunity for their valorization and the obtaining of high added-value compounds such as tyrosol, hydroxytyrosol (HT), oleocanthal, oleuropein (OLE), ligstroside, squalene, fatty acids, etc. The development of innovative extraction and characterization technologies is a key factor for the olive sector. In addition, a deeper knowledge about the biological properties of the compounds present in the recovered products and their mechanism of action is crucial to allow their reintegration in the food chain and their potential uses in the food and pharmaceutical industries. Scope and approach: This review encompasses all these aspects showing the advances achieved to date in the olive oil by-products valorization focusing on their biological properties, including cardioprotective, antioxidant, anticancer, anti-inflammatory and antidiabetic effects. Key findings and conclusions: The by-products derived from the Olea europaea L. processing industry are secondary but valuable products, from which different biologically active molecules can be recovered by green extraction technologies (PLE, SFE, etc.) and reused for food, pharmaceutical and cosmetic purposes following the circular economy policies. One of the main advantages on recovering valuable molecules from olive by-products is their incorporation to functional foods. A direct effect was proved between the use of olive by-products in human consumption and the heath claims. In this context, different food industries have used the phenolic fraction of olive by-products, holding mostly HT and OLE, as food additives and as preserving agents due to their antioxidant properties.pt_PT
dc.description.sponsorshipThe research leading to these results was supported by MICINN supporting the Ram´on y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIA-ED431F 2020/12, the post-doctoral grant of M. Fraga-Corral (ED481B-2019/ 096), the pre-doctoral grants of P. Garcia-Oliveira (ED481A-2019/295) and M. Carpena (ED481A 2021/313), the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA–(CO–0019-2021) that supports the work of F. Chamorro and the program Grupos de Referencia Competitiva (GRUPO AA1-GRC 2018) that supports the work of J. Echave and M. Barral-Martinez . Authors are grateful to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003), to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI- 2019) that supports the work of P. Otero and P. Garcia-Perez. The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERANET ERA-HDHL (n◦ 696295). Authors are grateful to the funding for open access charge: University of Vigo / CISUG.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOtero, Paz; Garcia-Oliveira, P.; Carpena, M.; Barral-Martinez, M.; Chamorro, F.; Echave, J.; Garcia-Perez, P.; Cao, Hui; Xiao, Jianbo; Simal-Gandara, J.; Prieto Lage, Miguel A. (2021). Applications of by-products from the olive oil processing: revalorization strategies based on target molecules and green extraction technologies. Trends in Food Science & Technology. ISSN 0924-2244. 116, p. 1084–1104pt_PT
dc.identifier.doi10.1016/j.tifs.2021.09.007pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10198/24021
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.relationERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive by-productspt_PT
dc.subjectTarget moleculespt_PT
dc.subjectBiological propertiespt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectMechanism of actionpt_PT
dc.subjectInnovative applicationspt_PT
dc.titleApplications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardTitleERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/696295/EU
oaire.citation.endPage1104pt_PT
oaire.citation.startPage1084pt_PT
oaire.citation.titleTrends in Food Science & Technologypt_PT
oaire.citation.volume116pt_PT
oaire.fundingStreamH2020
oaire.fundingStreamH2020
person.familyNameGarcía-Oliveira
person.familyNamePrieto Lage
person.givenNamePaula
person.givenNameMiguel A.
person.identifier107688
person.identifier.ciencia-id781F-C144-9DBD
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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