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Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread

Author

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  • Varvara Andreou

    (Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, 14123 Lykovrissi, Greece)

  • Sofia Chanioti

    (Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, 14123 Lykovrissi, Greece)

  • Panagiota Stergiou

    (Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, 14123 Lykovrissi, Greece)

  • George Katsaros

    (Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, 14123 Lykovrissi, Greece)

Abstract

This study focused on the development of a new olive-based product enriched with proteins, antioxidant compounds and functional properties, aiming at valorization of the olive residue from the typical olive oil extraction process. Olive oil was extracted using a patented cold pressing machine, resulting in a valuable source of bioactive compounds in the form of olive residue (pulp ~70%, pit- and skin-free). Conventional (solid: water ratio 1:4, 25 °C, 2 h) and HP-assisted (200 MPa, solid:water ratio 1/4, 10 min) de-bittering processes were carried out in order to remove oleuropein content (up to 50%) from olive residue, thus decreasing its bitter taste. The olive spread was prepared with olive residue (50%) and honey (25%), enriched with proteins (24.5%) from nuts. Quality parameters, nutritional attributes, microbiological analysis, phenolic compounds and oxidative stability as well as sensory evaluation of the olive spread were conducted during storage. Its shelf-life was estimated (prediction through accelerated tests) as 9.5 months when stored at 4 °C. The organoleptic evaluation showed that the proposed olive spread had a texture similar to peanut butter and could potentially be consumed as a health-promoting spread due to its high content of proteins (~10 g/100 g), crude fibers (>6 g/100 g) and essential fatty acids.

Suggested Citation

  • Varvara Andreou & Sofia Chanioti & Panagiota Stergiou & George Katsaros, 2021. "Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread," Sustainability, MDPI, vol. 13(24), pages 1-18, December.
  • Handle: RePEc:gam:jsusta:v:13:y:2021:i:24:p:13984-:d:705273
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    References listed on IDEAS

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    1. Bedbabis, Saida & Trigui, Dhouha & Ben Ahmed, Chedlia & Clodoveo, Maria Lisa & Camposeo, Salvatore & Vivaldi, Gaetano Alessandro & Ben Rouina, Béchir, 2015. "Long-terms effects of irrigation with treated municipal wastewater on soil, yield and olive oil quality," Agricultural Water Management, Elsevier, vol. 160(C), pages 14-21.
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    1. Varvara Andreou & Sofia Chanioti & Maria-Zaharoula Xanthou & George Katsaros, 2022. "Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation," Sustainability, MDPI, vol. 14(23), pages 1-23, November.

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