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Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosaccharides via one-step fermentation

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.fosCiências Naturais::Ciências Biológicas
datacite.subject.fosCiências Naturais::Outras Ciências Naturais
datacite.subject.sdg04:Educação de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg02:Erradicar a Fome
dc.contributor.authorCordeiro, Ana
dc.contributor.authorFernandes, Andreia
dc.contributor.authorFerreira, Andreia S.
dc.contributor.authorCoelho, Elisabete
dc.contributor.authorCoimbra, Manuel A.
dc.contributor.authorSilvério, Sara C.
dc.contributor.authorCadavez, Vasco
dc.contributor.authorPeres, António M.
dc.contributor.authorRodrigues, Lígia R.
dc.contributor.authorAmorim, Cláudia
dc.date.accessioned2025-11-05T18:46:51Z
dc.date.available2025-11-05T18:46:51Z
dc.date.issued2025
dc.description.abstractOlive pomace (OLP) and stones (OLS) are key by-products of olive oil production, rich in lignocellulose and pectin, making them viable substrates for prebiotic oligosaccharide (OS) production. This study evaluated the chemical composition of OLP and OLS powders (OLPp and OLSp) and their potential for OS production through one-step fermentation using recombinant Bacillus subtilis 3610. Both substrates had comparable xylan and pectin levels, but OLSp showed greater potential, achieving a maximum total sugar yield of 60 +/- 3 mg.g- 1 after 12 h under optimal conditions (20 g.L- 1 OLSp, pH 7.0, 45 degrees C). The resulting OS mixture from OLSp was predominantly composed of pectic oligosaccharides (72.1 %mol) and glucurono-xylooligosaccharides (11.6 %mol). This innovative process, competitive with commercial enzymes, highlights the potential of by-product valorisation for producing value-added food compounds. The findings provide insights into low-cost bioprocesses and underscore the importance of sustainable approaches in the industry of functional food ingredients.eng
dc.description.sponsorshipCA and AC acknowledges her junior researcher contract (CEECIND/00293/2020) and her PhD scholarship (UI/BD/153689/2022), respectively, from the Portuguese Foundation of Science and Technology (FCT). This study was supported by FCT under the scope of the strategic funding of CIMO (UIDB/00690/2020, DOI: 10.54499/UIDB/00690/2020), CEB (UIDB/04469/2020, DOI: 10.54499/UIDB/04469/2020) and Associate Laboratory SusTEC (LA/P/0007/2020, DOI: 10.54499/LA/P/0007/2020), LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems (LA/P/0029/2020), Associate Laboratory for Green Chemistry (LA/P/0008/2020 DOI: 10.54499/LA/P/0008/2020), UIDP/50006/2020 DOI: 10.54499/UIDP/50006/2020, and UIDB/50006/2020 DOI: 10.54499/UIDB/50006/2020). Authors thank to Sónia Ferreira for the determination of carbohydrates profile of fermented OLSp sample using HPAEC-DAD.
dc.identifier.citationCordeiro, Ana; Fernandes, Andreia; Ferreira, Andreia S.; Coelho, Elisabete; Coimbra, Manuel A.; Silvério, Sara C.; Cadavez, Vasco; Peres, António M.; Rodrigues, Lígia R.; Amorim, Cláudia (2025). Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosaccharides via one-step fermentation. Journal of Agricultural and Food Chemistry. ISSN 0308-8146. 494, p. 1-12
dc.identifier.doi10.1016/j.foodchem.2025.146278
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/34968
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationAssociate Laboratory on Biotechnology, Bioengineering and microELectromechanical Systems
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.ispartofFood Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectOlive stones powder
dc.subjectOlive pomace powder
dc.subjectPrebiotic
dc.subjectOligosaccharides
dc.subjectBacillus subtilis
dc.titleValorisation of olive oil by-products into pectic- and glucuronoxylo-oligosaccharides via one-step fermentationeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDP/00690/2020
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oaire.awardNumberLA/P/0007/2020
oaire.awardNumberLA/P/0029/2020
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oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleAssociate Laboratory on Biotechnology, Bioengineering and microELectromechanical Systems
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0029%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0008%2F2020/PT
oaire.citation.endPage12
oaire.citation.startPage1
oaire.citation.titleJournal of Agricultural and Food Chemistry
oaire.citation.volume494
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameCadavez
person.familyNamePeres
person.givenNameVasco
person.givenNameAntónio M.
person.identifierR-000-HDG
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person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-3077-7414
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person.identifier.ridA-3958-2010
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