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ABSTRACT Olive pomace is a valuable source of bioactive compounds. Olive pomace is not fully utilized, so the goal was to create edible disposable tableware from the by‐products of the olive pressing process. For this purpose, a mixture was created from olive pomace, teff flour, sorghum, and lecithin (75.5/12/12/0.5), from which the vessels had various shapes were obtained. The edible dishes were analyzed for their antioxidant potential, aroma, and nutritional value, and the biodegradability of the dishes was tested. Studies have shown that the dining tableware is nutritious, protein content of 3.25 g/100 g, fiber content of 11.84 g/100 g, 2.45 mg/100 g of vitamin E, and high content of omega fatty acids. Edible dishes made of bran, corn, or leaves do not contain vitamin E and omega acids. Additionally, due to the frequent use of flour mixtures, the packages available on the market contain up to 7 g/100 g of fiber, while the protein content is similar when using flour mixtures. The edible disposable tableware was also characterized by good biodegradability. Olive pomace is a valuable source for creating edible dishes, while maintaining the principles of sustainable envelopment and sustainability. [ABSTRACT FROM AUTHOR]

Research on new uses for olive byproducts, especially the pomace generated during oil production, is crucial for both the economy and the environment in communities where this tree is cultivated. In Chile, olive oil production generates pomace, which is considered waste. In this study, reusing the pomace to manufacture an interior parquet flooring is proposed. A mixture of pomace was molded into tiles measuring 25 x 10 x 2 cm, and rapid drying was observed. Before hardening in a controlled laboratory environment, the tiles were characterized, resulting in a density of 0.842 g/cm³, and shrinkage of 8.4% ±0.5%. The prototype could be nailed, but it chipped like commercial particleboards; it also exhibited good firmness but limited resistance to drilling and screwing. The material can be sawed, adequately resisting the saw, and can support more than 150 kg of weight, demonstrating good structural strength. The pomace tiles showed suitable hardness while maintaining their nailability and screwability properties. This parquet prototype could be a valuable alternative for valorizing the potential use of pomace, contributing to the circular economy in the region and olive-growing areas. [ABSTRACT FROM AUTHOR]

Fungi and soil bacteria are vital for organic matter decomposition and biogeochemical cycles, but excessive synthetic fertilizer use contributes to soil degradation and loss of biodiversity. Despite this, about 97% of soil microorganisms are unculturable, making them difficult to study. Metagenomics offers a solution, enabling the direct extraction of DNA from soil to uncover microbial diversity and functions. This study utilized metagenomics to analyze the rhizosphere of two-year-old Tonda di Giffoni hazelnut saplings treated with synthetic NPK, composted olive pomace, and an innovative fertilizer derived from sulfur-based agro-industrial waste stabilized with bentonite clay. Using 16S rDNA for bacteria and ITS2 for fungi, Illumina sequencing provided insights into microbial responses to different fertilizer treatments. The results highlighted a significant increase in the abundance of beneficial microorganisms such as Thiobacillus, Pseudoxanthomonas, and Thermomyces, especially when organic materials were included. Additionally, microbial biodiversity improved with organic inputs, as shown by increased species richness (Chao1) and diversity (Bray-Curtis) greater than 20% compared with NPK and unfertilized soils (CTR). These findings emphasize the importance of organic fertilization in enhancing soil microbial health, offering a sustainable approach to improving soil quality and hazelnut productivity. [ABSTRACT FROM AUTHOR]

Food powders were produced from olive pomace (Coratina, COP, and Arbequina, AOP) using freeze-drying with maltodextrin (MD) and native corn starch (NS) as wall materials in varying proportions. Optical microscopy revealed that OP was partially recovered by MD and NS. COP presented a total polyphenol content (TPC) of 53.8 g GAE/kg; meanwhile, AOP was 31.9 g GAE/kg. Accordingly, powders obtained from COP presented higher TPC than those from AOP. NS allowed obtaining powders with higher TPC and antioxidant activity. The greatest encapsulation efficiency was achieved by using 15% MD, achieving values of 94.9% for COP and 89.4% for AOP. Hydroxytyrosol was identified as the predominant polyphenol in the powders. It was demonstrated that powders could be added to food formulations and withstand cooking temperatures up to 220 °C without suffering a significant thermal degradation. Chemometric analysis of MIR and NIR spectra evidenced that they are analytical techniques capable of differentiating OP varieties and wall material types, besides variations in OP concentration. Results derived from this study demonstrated that it is feasible to give added value to olive pomace, obtaining powders rich in antioxidants to be used as ingredients of functional foods. [ABSTRACT FROM AUTHOR]

Abstract Background Plant-derived antimicrobials (PDAs) are considered a viable alternative to synthetic antimicrobial agents. Diverse antimicrobial mechanisms of PDAs significantly reduce the risk of developing antimicrobial resistance. Utilization of PDAs also offers economic and environmental advantages, as they can be derived from agricultural byproducts, such as olive pomace. Results In this study, a green, water-based, ultrasound-assisted extraction (UAE) was deployed to obtain aqueous olive pomace extract (OPE) from dry olive pomace. Total phenolic content, extraction yield, chemical compositions, and antimicrobial activities of OPE were evaluated. In addition, the potential synergistic interaction between the phenolic components in OPE and the antimicrobial mechanisms underlying the synergistic interaction were characterized. The results show that ca. 25 mg GAE/g of extraction yields were achieved by the UAE of dry olive pomace. Based on the high-performance liquid chromatography (HPLC) analysis, diverse phenolic compounds such as gallic acid (GA), hydroxytyrosol (HT), and 4-hydroxyphenylacetic acid (4-HPA) were identified in OPE. OPE exhibited strong antimicrobial activities, and 0.2 mg GAE/mL of OPE achieved > 5 log reductions of Escherichia coli O157:H7 and Listeria innocua cells within 30 min of treatment. A 3D isobologram analysis demonstrated that OPE exhibited strong synergistic antimicrobial activities, compared to those of individual phenolic components (GA, HT, or 4-HPA), showing interaction index (γ) of 0.092 and 0.014 against E. coli O157:H7 and L. innocua, respectively (γ

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Evaluating industrial wastes in the system with minimum preprocessing and generation economically valuable products from them have critical importance. In this regard, especially cheap, wieldy, and readily available catalysts have been researched to increase variety of useful products in pyrolysis systems, to reduce process time, and to increase quality and diversity of products. Therefore, in this study, marble sludge (named K1) was evaluated as catalyst at different dosages (10%, 20%, 30%, 50%) and pyrolysis temperatures (300, 500, 700 °C) in olive pomace (OP) pyrolysis and; the potential green applications of produced new biochars at new usage areas with different purposes based on characteristics were investigated. ANOVA test results showed that temperature and catalysts ratio had significant effect on pyrolysis product yields since significance value for K1 and temperature was lower than 0.05 for pyrolysis products. OP-K1 biochars had alkaline properties and high earth metal quantities. Moreover, increment in K1 ratio and temperature resulted in decrement of the biochar surface acidity. Therefore, it can be indicated that these biochars can have a potential usage for anaerobic digestion processes, lithium-ion batteries, and direct carbon solid oxide fuel cell (DC-SOFC) but further electrochemical property test should be performed. Moreover, produced biochars can be alternative fuels in some processes instead of coal since they have low S content and high heat values. Consequently, it is foreseen that produced biochars will have an important place in the development of potential usage areas with a new and environmentally friendly approach in different areas apart from the conventional uses of catalytic pyrolysis chars. [ABSTRACT FROM AUTHOR]

In the olive oil industry, a pit fraction is collected from olive pomace and split into a clean pit fraction and a residual olive skin-rich fraction, which does not an industrial application. Therefore, in this work, microwave-assisted extraction (MAE) was applied to obtain high-value triterpene acids (maslinic acid and oleanolic acid) from this biomass using the renewable solvent ethanol. The response surface methodology was used to gain a deeper understanding of how the solvent (ethanol–water, 50–100% v/v), time (4–30 min), and temperature (50–120 °C) affect the extraction performance, as well as the energy required for the process. The effect of milling was also studied and the solid-to-liquid ratio was also evaluated, and overall, a good compromise was found at 10% (w/v) using the raw sample (unmilled biomass). The optimised conditions were applied to residual olive skin sourced from various industries, yielding up to 5.1 g/100 g and 2.2 g/100 g dry biomass for maslinic acid and oleanolic acid, respectively. In conclusion, the residual olive skin is a promising natural source of these triterpene acids, which can be extracted using MAE, releasing extracted solids rich in polymeric carbohydrates and lignin that can be valorised under a holistic biorefinery process. [ABSTRACT FROM AUTHOR]

Olive mill waste (olive pomace, OP, and olive stone, OS) was used in this work to produce adsorbents for the removal of five phenolic acids typically found in olive mill wastewater. OP and OS were subjected to different treatments (combined or not) that were chemically modified (NaOH) or physically modified by two different methods, incipient wetness impregnation (IWI) and hydrothermal deposition (HD), and even biochar production obtaining a total of 16 materials. The materials were characterized by different analytical techniques such as N2 absorption, scanning electron microscopy, infrared spectroscopy, and pH zero-potential charge. The mixture of five phenolic acids was used to evaluate in batch conditions the adsorption capacity of the prepared materials. OS chemically modified with IWI (OSM-IWI) and OS biochar with HD (BOS-HD) presented better adsorption capacity at 157.1 and 163.6 mg/g of phenolic acids, respectively, from a total of 200 mg/g. For some materials, the surface area cannot be correlated with adsorption capacity, unlike pHzpc, where high values fit better adsorption rates. The infrared spectroscopy profile indicates the presence of O-H and N-H functional groups and, the last one, red-shifted in the IWI preparation compared to the HD one. In addition to this, the prepared material from olive mill waste can be suitably used for the mixture of phenolic compounds. [ABSTRACT FROM AUTHOR]

Background: Plant-derived antimicrobials (PDAs) are considered a viable alternative to synthetic antimicrobial agents. Diverse antimicrobial mechanisms of PDAs significantly reduce the risk of developing antimicrobial resistance. Utilization of PDAs also offers economic and environmental advantages, as they can be derived from agricultural byproducts, such as olive pomace. Results: In this study, a green, water-based, ultrasound-assisted extraction (UAE) was deployed to obtain aqueous olive pomace extract (OPE) from dry olive pomace. Total phenolic content, extraction yield, chemical compositions, and antimicrobial activities of OPE were evaluated. In addition, the potential synergistic interaction between the phenolic components in OPE and the antimicrobial mechanisms underlying the synergistic interaction were characterized. The results show that ca. 25 mg GAE/g of extraction yields were achieved by the UAE of dry olive pomace. Based on the high-performance liquid chromatography (HPLC) analysis, diverse phenolic compounds such as gallic acid (GA), hydroxytyrosol (HT), and 4-hydroxyphenylacetic acid (4-HPA) were identified in OPE. OPE exhibited strong antimicrobial activities, and 0.2 mg GAE/mL of OPE achieved > 5 log reductions of Escherichia coli O157:H7 and Listeria innocua cells within 30 min of treatment. A 3D isobologram analysis demonstrated that OPE exhibited strong synergistic antimicrobial activities, compared to those of individual phenolic components (GA, HT, or 4-HPA), showing interaction index (γ) of 0.092 and 0.014 against E. coli O157:H7 and L. innocua, respectively (γ < 1: synergistic activity). Antimicrobial mechanism analyses revealed that phenolic components in OPE exerted strong synergistic activities through diverse modes of action, and increased levels of oxidative stress, membrane damage, and decreased levels of metabolic activities were observed in the OPE-treated bacterial cells. Conclusions: These findings demonstrate an approach for valorizing agricultural byproducts to develop plant byproduct-based antimicrobials with strong synergistic activities. Multiple modes of action of this byproduct extract may enable the control of diverse microbes in food and agriculture systems. [ABSTRACT FROM AUTHOR]

Exhausted olive pomace (EOP) represents the principal residue of olive pomace. Several studies have optimized the extraction of specialized metabolites from the EOP of Olea europaea L., but a comparison between different extractive methods has not been made. For this reason, the present investigation aims to compare four different extractive methods by using water and 15% ethanol/water as extractive solvents. Specifically, based on extract antioxidant activity, the methods compared were maceration (MAC), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and Accelerated Solvent Extraction (ASE). Between these, the UAE and ASE hydroalcoholic EOP extracts were demonstrated to have the highest antioxidant activity. Subsequently, these extracts were investigated for their hypoglycemic and antiradical activity using in vitro cell-free and cell-based assays, respectively. ASE hydroalcoholic EOP extract demonstrated the greatest ability to inhibit the α-amylase enzyme and an in vitro antioxidant activity comparable to N-acetyl cysteine in HepG2 cells. UAE and ASE extracts' phytochemical characterization was also performed, identifying seven phenolic compounds, including 3-hydroxytyrosol, tyrosol, and, for the first time, salidroside. The ASE hydroalcoholic EOP extract was the richest from a phytochemical point of view, thus confirming its major biological activity. Therefore, ASE and 15% ethanol/water may represent the best extractive method for EOP nutraceutical valorization. [ABSTRACT FROM AUTHOR]

Conducted in Southern Italy's Calabria region, this study aimed to repurpose olive wastes, which are still a source of valuable biomolecules including plant nutrients, flavonoids, polysaccharides, and phenolic compounds, into compost to be used in sustainable agriculture as fertilizers, in alternative to synthetic substances. The compost underwent chemical analysis and soil fertility testing to support eco-friendly agricultural practices. Factors like extraction process, waste composition, and percentage of waste in composting were studied for their impact. The research evaluated compost fertilizing effectiveness by analyzing soil chemical and biological properties 180 days after the application. The results demonstrated that the proportion of olive oil waste and the olive oil extraction method significantly impacted compost quality and its environmental footprint. All composts improved soil properties but to a different extent. Compost olive waste 3 (OWC3; 34% olive oil waste, 33% buffalo manure, and 33% straw) was the most effective in enhancing soil fertility. Compost olive waste 1 (OWC1), with the same olive waste percentage as compost olive waste 2 (OWC2) but from a different extraction process, outperformed OWC2 in enhancing soil fertility and microbial activity. The research highlighted the importance of organic matter addition to soil and the significant role of both raw material percentage and extraction process in compost quality. Life cycle assessment indicated that OWC3 had the lowest environmental impact and the highest fertilizing power. Composting represents a practical way to manage organic wastes and improve soil quality, providing essential nutrients for soil health and ecosystem functioning. [ABSTRACT FROM AUTHOR]

The integration of green technologies such as microwave- and enzyme-assisted extraction (MEAE) has been shown to improve the extraction efficiency of bioactive compounds while reducing processing time and costs. MEAE using tannase alone (MEAE-Tan), or in combination with cellulase and pectinase (MEAE-Tan-Cel-Pec), was optimized to produce enriched phenolic and antioxidant extracts from olive pomace. The individual and integrated impact of enzyme concentration, temperature, and pomace/water ratio were determined using a central composite rotatable design. Optimal extraction conditions for MEAE-Tan (60 °C, 15 min, 2.34% of enzyme (w/w), and 1:15 pomace/water ratio) and MEAE-Tan-Cel-Pec (46 °C, 15 min, 2% of enzymes (w/w), in the proportion of 1:1:1, and 1:20 pomace/water ratio) resulted in extracts containing 7110.6 and 2938.25 mg GAE/kg, respectively. The antioxidant activity of the extracts was correlated with phenolic acid release, which was enzyme-dependent, as determined with HPLC-DAD analysis. Enzyme selection had a significant impact on the phenolic profile of extracts, with tannase releasing high concentrations of chlorogenic acid and the combined use of enzymes releasing high concentrations of hydroxytyrosol and chlorogenic and ferulic acids. The novelty of this study relies on the integration and optimization of two green technologies (microwave- and enzyme-assisted extraction) to improve the extraction efficiency of bioactive phenolics from olive pomace while reducing processing time and costs. While these techniques have been evaluated isolated, the benefits of using both processing strategies simultaneously remain largely unexplored. This study demonstrates the effectiveness of the integration and processing optimization of two environmentally friendly technologies as a promising alternative to treat agro-industrial byproducts.

The reuse and valorization of olive mill by-products, among others, is getting attention in the food and drugs-cosmetics sectors, due the recovery of their essential bioactive compounds in order to incorporate them as ingredients in functional foods, cosmetics, and pharmaceuticals. Olive pomace represents olive mill's main residue (by-product), and it is a sustainable and of low-cost renewable source of several bioactive compounds, while its valorization can reduce its environmental impact and make it an additional economic resource for food industries in a circular economy design. In this article, the natural bio-functional compounds of olive pomace with antioxidant and anti-inflammatory bioactivities are thoroughly reviewed. The incorporation of such bioactives as ingredients in functional foods and cosmetics is also discussed in detail. The limitations of such applications are also presented. Thus, promising techniques, such as encapsulation, and their applications for stabilizing and masking undesirable characteristics of such compounds, are also exhibited. The so far promising in vitro outcomes seem to support further in vivo assessment in trials-based setting.

Abstract This work explored the use of natural deep eutectic solvents (NADES) for extracting phenolic compounds with antioxidant activity from Uruguayan olive pomace (OP), a by-product of olive oil mills. Among nine NADES tested, lactic acid-glucose (La-Gc) was the most effective solvent for phenolic compound extraction. Further investigation focused on optimizing the extraction process using La-Gc. Response surface methodology was employed to analyze the impact of extraction temperature, water content in NADES and solid–liquid ratio on total phenols content (TPC) and antioxidant activity (FRAP and DPPH assays). Temperature and solid–liquid ratio greatly influenced TPC and antioxidant activity, while water content in NADES only showed significant influence on antioxidant activity. The optimum extraction conditions that maximized TPC and antioxidant activity were 80 $${}^{\circ }\text {C}$$ ∘ C , 68% (w/w) of water in NADES and solid–liquid ratio of 0.014 g/mL, showing a TPC of 15.56 mg GAE/g db, FRAP of 178.14 $$\mu$$ μ mol FSE/g db and DPPH of 72.75 $$\mu$$ μ mol TRE/g db, with hydroxytyrosol content of 1.24 mg/g db. These values were significantly higher than those of extracts obtained from conventional solvents under identical extraction conditions. These results highlight the suitability of the present extraction method using La-Gc as solvent to obtain phenolic compounds with antioxidant activity from OP.

Olive oil production yields a massive amount of byproduct, olive pomace (OP). Hexane-defatted Arbequina olive pomace from California, United States, was extracted with water and loaded to a preparative C18 chromatography. Phenolic desorption was applied by acidified methanolic-water gradients. Phenolic compound profiles and antioxidant/antimicrobial activities were determined. Results showed that the total phenolic contents of the fractions increased with the increase of the percentage of methanol in water gradients; however, the polar phenolic compound profiles generally decreased, while less-polar phenolic compound profiles increased. Oleuropein-aglycone-di-aldehyde (3,4-DHPEA-EDA) detected in water extract was not found in the acidified 35 mL/100 mL and acidified 70 mL/100 mL methanol fractions, but there was a new peak tentatively assigned as 3,4-DHPEA-EDA dimer. The in vitro antioxidant activities of water fractions were higher than that of higher methanolic fractions when they were compared at the same level of gallic acid equivalents; the same trend was observed for the antimicrobial activities evaluated using non-Shiga toxin-producing Escherichia coli O157:H7 and Listeria innocua. This study provides knowledge as data foundations for the practical valorization and industrial food applications of olive pomace extracts.

In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional baked products to improve their nutritional value. The freeze-dried pomace of the two varieties has been used to substitute the type 00 flour in percentages of 1, 2, and 3% (w/w). The olive pomace was characterized by macro-composition analysis, while the bread samples were characterized for their proximate, physical, technological, sensory characteristics and shelf life. The specific volume of fortified samples decreased significantly compared to the control, while antioxidant activity, and nutritional parameters were significantly improved using olive pomace. Moreover, fortified samples showed a reduction of browning and whiteness indices with respect to control. Textural profile analysis showed a firmer product, compared to the control, with higher levels of olive pomace which also positively affected the cell size distribution in the crumb. Sensorially, consumers were mostly appealed by the 1% levels of substitution of olive pomace, in particular that of the Bosana. Hardness of all samples increased significantly along 7 days of storage thus resulting in a shelf life of less than 3 days. Therefore, it can be concluded that the incorporation of olive pomace, especially at low levels (1%), into white bread significantly improves the nutritional and sensorial quality of bread without significantly affecting its technological properties. [ABSTRACT FROM AUTHOR]

The study's aim was to investigate the impact of laboratory-imitated digestion, including mouth, gastric, and intestinal phases of olive pomace on the stability, bioaccessibility, and recovery of phenolic compounds as well as antioxidant ability. The total flavonoid content (TFC) and total polyphenol content (TPC) were extracted using water or 50% and 100% methanol, ethanol, and acetone. The digested mixture after each phase of digestion was centrifuged and used to assess recovery, bioaccessibility, and polyphenolic stability. Compared to other solvents, 100% methanol and ethanol extracts showed the highest values of TPC, TFC, half-maximal inhibitory concentration (IC50) of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) IC50. The recovery rates of TPC, TFC, DPPH IC50 , and ABTS IC50 decreased in a descending order during the gastrointestinal phases as follows: mouth > stomach > intestines. After gastric (27.20%) and intestinal (26.79%) phases, the TPC bioaccessibility index in olive pomace increased significantly, which was statistically similar to the oral phase (21.20%). For TFC, the bioaccessibility rate did not change significantly after mouth and intestinal phases. There were no significant differences in flavonoids and antioxidant scavenging activities among the three phases of digestion. The pellet fractions had higher phenolic levels and better free radical scavenging activity in all phases of digestion than chyme-soluble fractions. TPC or TFC had a significant and positive relationship with Pearson correlation coefficient (r = 0.891–0.994) with DPPH and ABTS scavenging rates in oral, gastric, and intestinal digestion phases. Overall, our research could pave way for the industrial application of olive pomace waste as a possible food ingredient to generate functional foods with beneficial health effects. [ABSTRACT FROM AUTHOR]

The reuse and valorization of olive mill by-products, among others, is getting attention in the food and drugs-cosmetics sectors, due the recovery of their essential bioactive compounds in order to incorporate them as ingredients in functional foods, cosmetics, and pharmaceuticals. Olive pomace represents olive mill's main residue (by-product), and it is a sustainable and of low-cost renewable source of several bioactive compounds, while its valorization can reduce its environmental impact and make it an additional economic resource for food industries in a circular economy design. In this article, the natural bio-functional compounds of olive pomace with antioxidant and anti-inflammatory bioactivities are thoroughly reviewed. The incorporation of such bioactives as ingredients in functional foods and cosmetics is also discussed in detail. The limitations of such applications are also presented. Thus, promising techniques, such as encapsulation, and their applications for stabilizing and masking undesirable characteristics of such compounds, are also exhibited. The so far promising in vitro outcomes seem to support further in vivo assessment in trials-based setting. [ABSTRACT FROM AUTHOR]

The present study aims to resolve the existing research gaps on olive pomace (OP) hydrochars application as a fuel by evaluating its molecular structures (FTIR and solid NMR analysis), identifying influential characteristics (Pearson correlation analysis), process optimization (response surface methodology), slagging–fouling risks (empirical indices), and combustion performance (TG-DSC analysis). The response surfaces plot for hydrothermal carbonization (HTC) of OP slurry performed in a pressure reactor under varied temperatures (180–250 °C) and residence times (2–30 min) revealed 250 °C for 30 min to be optimal conditions for producing hydrochar fuel with a higher heating value (32.20 MJ·Kg−1) and energy densification ratio (1.40). However, in terms of process efficiency and cost-effectiveness, the optimal HTC conditions for producing the hydrochar with the highest energy yield of 87.9% were 202.7 °C and 2.0 min. The molecular structure of hydrochar was mainly comprised of aromatic rings with methyl groups, alpha-C atoms of esters, and ether bond linkages of lignin fractions. The slagging and fouling risks of hydrochars were comparatively lower than those of raw OP, as indicated by low slagging and fouling indices. The Pearson correlation analysis emphasized that the enrichment of acid-insoluble lignin and extractive contents, carbon densification, and reduced ash content were the main pivotal factors for hydrochar to exhibit better biofuel characteristics for energy applications. [ABSTRACT FROM AUTHOR]

Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electric Fields (PEF) and High Pressure (HP) and microwave (MW) processing are considered green alternatives for the recovery of BACs. Different microwave (150–600 W), PEF (1–5 kV/cm field strength, 100–1500 pulses/15 µs width), and HP (250–650 MPa) conditions, in various product/solvent ratios, methanol concentrations, extraction temperatures, and processing times were investigated. Results indicated that the optimal MW extraction conditions were 300 W at 50 °C for 5 min using 60% v/v methanol with a product/solvent ratio of 1:10 g/mL. Similarly, the mix of 40% v/v methanol with olive pomace, treated at 650 MPa for the time needed for pressure build-up (1 min) were considered as optimal extraction conditions in the case of HP, while for PEF the optimal conditions were 60% v/v methanol with a product/solvent ratio of 1:10 g/mL, treated at 5000 pulses, followed by 1 h extraction under stirring conditions. Therefore, these alternative extraction technologies could assist the conventional practice in minimizing waste production and simultaneously align with the requirements of the circular bioeconomy concept. [ABSTRACT FROM AUTHOR]

The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards. [ABSTRACT FROM AUTHOR]

Olive oil production yields a substantial volume of by‐products, constituting up to 80% of the processed fruits. The olive pomace by‐product represents a residue of significant interest due to the diverse bioactive compounds identified in it. However, a thorough characterization and elucidation of the biological activities of olive pomace are imperative to redirect its application for functional food, nutraceutical, and pharmaceutical purposes both for animals and humans. In this review, we examine data from experimental models, including immortalized human vascular endothelial cells, human corneal and conjunctival epithelial cells, human colorectal adenocarcinoma cells, non‐tumorigenic human hepatoma cells, and murine macrophages alongside clinical trials. These studies aim to validate the safety, nutritional value, and pharmacological effects of olive pomace. In vitro studies suggest that biophenols extracted from olive pomace possess antioxidant, anti‐inflammatory, and antiproliferative properties that could be beneficial in mitigating cardiovascular disorders, particularly atherosclerosis, hepatosteatosis, and dry‐eye disease. Protective effects against dry‐eye disease were confirmed in a mouse model assay. Olive pomace used in the feed for fish and poultry has demonstrated the ability to enhance animals' immunity and improve nutritional quality of meat and eggs. Human clinical trials are scarce and have revealed minimal biological changes following the consumption of olive pomace‐enriched foods. However, alterations in certain biomarkers tentatively suggest cardioprotective properties. The review underscores the value of olive pomace while addressing potential drawbacks and future perspectives, with a specific focus on the need for further investigation into the animal feed and human nutritional properties of olive pomace. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The aim of the present research was to investigate the influence of the application of a novel cold-pressing system in olive oil manufacturing on the characteristics of olive pomace (OP) and on its valorization by anaerobic digestion (AD). Green olives and olives in veraison, both from the Picual variety, were used with the objective of assessing the effect of ripening level on the performance of the AD processes. The AD processes of these OPs were assessed in biochemical methane potential (BMP) tests. The maximum methane yield (327 ± 5 mL CH4/g VS) and biodegradability value (90.8%) were found for the OP derived from green olives without cold-pressing, which showed the highest soluble COD (113 g O2/L) and the lowest total phenolic concentration (9 g gallic acid/L). The first-order and Transference Function (TF) kinetic models were employed to evaluate the variation in methane production with time and to obtain the kinetic parameters of the anaerobic processes of the four OPs tested. The kinetic constant from the first-order model, k, did not show significant differences for the four OPs tested and ranged between 0.23 and 0.27 day−1. The TF revealed that the values for the maximum methane production rate (Rmax) were slightly higher for the OPs derived from green olives compared to those obtained from olives in veraison. For the green olives, the cold-pressing system caused a decrease in the value of Rmax from 87 ± 7 to 73 ± 6 mL CH4/(g VS·d). [ABSTRACT FROM AUTHOR]

Energy has a strategic importance for all countries. To keep limited energy resources in proper use for a long time, the use of new energy and renewable energy resources should be expanded. Significant amounts of organic residues are produced every year in agricultural areas and agro-industrial activities. Evaluating biomass resources and bringing them into the economy, they can be converted into useful energy in the area or region where they are formed. Turkey is one of the most important olive oil producers in the world, located in the Mediterranean Region. Olive pulp or pomace, as it is commonly known, produced in olive oil production is generally evaluated by burning. In this study, biogas production amounts were determined by adding olive pomace in different proportions to cattle manure. The experiments were carried out in laboratory-type biogas reactors. The retention time was chosen as 15 days, the fermentation temperature was 37 °C, and the dry matter content was 7%. The experiments were carried out in 4 reactors as only cattle manure, 10% olive pomace + 90% cattle manure mixture, 25% olive pomace + 75% cattle manure mixture, and 40% olive pomace + 60% cattle manure mixture. According to the experiment results, the highest daily methane production was obtained in the mixture with 40% olive pomace added. In methane production per organic dry matter, the mixture to which 25% olive pomace was added produced the highest methane. [ABSTRACT FROM AUTHOR]

The environmental menace presented by olive pomace, a solid residue generated in the course of olive oil production, has been firmly established. Numerous investigations have underscored the efficacy of olive pomace as a soil enhancement. As a result, our examination centres on amplifying its agricultural advantages by means of composting and amalgamating it with other refuse materials. This strategy is designed to alleviate the environmental repercussions of olive pomace and trim down restoration expenses, thereby contributing to the transition toward a circular economy. Combinations for composting, comprising 15% to 50% olive pomace serving as a carbon input and 50% to 85% poultry manure as a nitrogen source, successfully underwent a 120-day composting procedure in barrels. The aim is to juxtapose the physic-chemical and microbiological traits of the composted olive pomace (Gr) and poultry manure (F), along with their amalgamations. This scrutiny endeavours to ascertain which treatment proves more efficacious as a plant fertilizer and soil amendment. The investigation also assesses the feasibility of reusing these two waste substances and gauges the maturity of the resultant compost. Throughout the composting progression, diverse microbiological and physic-chemical parameters like temperature, pH, electrical conductivity (EC), moisture levels, organic matter, and the evolution of the C/N ratio were systematically observed. The initial stages of the treatment disclosed heightened microbial activity in the blends, accompanied by a subsequent reduction in pathogen content towards the culmination of the composting course. The inquiry deduces that employing composts derived from olive pomace and poultry manure as sustainable substitutes for chemical fertilizers exemplifies the viability and potential for ecologically sound agricultural practices. [ABSTRACT FROM AUTHOR]

Olive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam (e-beam) radiation on olive pomace, specifically on phenolic compounds (by HPLC–DAD–ESI/MS) and the bioactive properties (antioxidant, antiproliferative, and antimicrobial activities) of crude olive pomace (COP) and extracted olive pomace (EOP) extracts. The amount of total flavonoid content and the reducing power of COP extracts were higher than those obtained for EOP extracts. The results suggested that e-beam radiation at 6 kGy increased both total phenolic and total flavonoid contents as well as the reducing power of COP extracts, due to the higher extractability (>2.5-fold) of phenolic compounds from these samples, while decreasing the scavenging activity of extracts. The extracts of both olive pomaces showed antibacterial potential, and COP extracts at 400 µg/mL also presented antiproliferative activity against A549, Caco-2, 293T, and RAW264.7 cell lines, with both properties preserved with the e-beam treatment. All in all, e-beam radiation at 6 kGy appears to be a promising technology to valorize the pollutant wastes of the olive oil industry through enhancing phenolic extractability and bioactive properties, and, furthermore, to contribute to the environmental and economical sustainability of the olive oil industry. [ABSTRACT FROM AUTHOR]

The objective of this study is to examine the preparation of activated carbon with a fibrous structure obtained from olive pomace through a chemical activation process using phosphoric acid (H3PO4) as the activating agent under air at a lower temperature. According to the findings, the most effective conditions to achieve high-performance activated carbon were 22 vol% of H3PO4, a 2-h chemical activation impregnation residence time at 50 °C, and a 500 °C pyrolysis temperature for 1 h. Structural analysis revealed that activated carbons possess highly developed textural and structural properties, resulting in an iodine value of 923 mg/g and a specific surface of 1400 m2/g. In addition to its microporosity, the produced carbon exhibits a highly developed fibrous structure, providing excellent adsorption properties. To confirm these results, SEM, FT-IR, XRF, XRD, Raman, and TGA techniques were employed. The fibrous carbon produced will expand the use of renewable carbon materials for removing various types of contaminants, including organic and inorganic pollutants in water, and numerous other industrial applications.

Fermented foods have regained popularity in Western diets for their health-promoting potential, mainly related to the role of lactic acid bacteria (LAB) during the fermentation process. Nowadays, there is an increasing demand for vegetable-based fermented foods, representing an environmentally sustainable options to overcome the limitations of lactose intolerance, vegetarian, or cholesterol-restricted diets. Among them, table olives and their co-products (i.e., olive pomace) represent important plant-origin matrices, whose exploitation is still limited. Olives are an important source of fiber and bioactive molecules such as phenolic compounds with recognized health-promoting effects. Based on that, this minireview offer a brief overview about the potential beneficial role of fermented table olives/olive pomace, with a particular focus on the role of LAB to obtain healthy and/or probiotic-enriched fermented foods.

In recent years, bio-reinforced composite materials have occupied an important class among the materials of mass use in our daily lives thanks to their potential advantages such as lightness, low cost, ease of implementation, and in particular biodegradation. The latter has been the objective of several studies focusing particularly on poorly biodegradable polymers, among these polymers we find polyamide 6 (PA6). It is a semi-crystalline polymer, distinguished by its good mechanical properties, excellent chemical and thermal stability, and low price compared to other polyamides. In this research, we investigated the impact of reinforcing PA6 with peanut shell powder (PSP), olive pomace powder (OPP), and plaster (PL) on its biodegradation process. Our objective was to determine whether the incorporation of these reinforcements accelerates, delays, or has no effect on PA6 biodegradation. To achieve this, we conducted degradation experiments using the bacterium Alcaligenes faecalis (AF), isolated from the public landfill of Meknes, Morocco. Our findings revealed intriguing insights into the biodegradation behavior of the PA6 composites. Specifically, the incorporation of PSP significantly enhanced PA6 biodegradation, resulting in a notable 38 % weight loss. Conversely, the inclusion of OPP led to a delay in biodegradation, with only a 19 % weight loss observed. Interestingly, the addition of plaster exhibited a biodegradation pattern similar to that of raw PA6. Furthermore, we utilized FTIR and SEM coupled with EDS elemental analysis to confirm the biodegradation of the composites. These techniques provided valuable insights into the structural, morphological, and elemental changes undergone by the composites during the biodegradation process. Overall, our study contributes novel insights into the biodegradation dynamics of PA6 composites reinforced with natural materials. By elucidating the effects of reinforcement on biodegradation, our research paves the way for the development of sustainable and eco-friendly composite materials.

Biomass-derived pyrolytic oil, bio-oil, has the potential to substitute fossil fuels from a sustainable point of view. The utilization of bio-oil in different applications is limited due to the aging effects on its stability in terms of its compositional, thermal, and rheological changes. Thus, the objective of this work is to investigate the short- and long-term storage effects on bio-oil properties. For this purpose, bio-oil produced from olive pomace using a laboratory-scale slow pyrolysis reactor was aged under two different conditions: at room temperature in a sealed bottle for 7 days and under accelerated aging conditions (80 °C) for 24 and 168 h. The raw and aged bio-oil samples were characterized by elemental analysis, thermogravimetric analysis (TGA), gas chromatography–mass spectrometry (GC–MS), Fourier transform infrared spectroscopy (FT-IR), TGA-FT-IR, and rheometer. Carboxylic acids, esters, and phenols were detected to be the main groups of bio-oil. Long-term and high-temperature storage, known as accelerated aging, affected the rheological behavior of bio-oil while increasing the instability, which is attributed to the polymerization reactions that occurred during storage. The viscosity of this aged bio-oil was measured as 111.2 cP at 20 °C, which is 46.8% higher than that of the fresh bio-oil. The maximum decomposition temperature was shifted to around 300 °C for the 168 h of accelerated aged bio-oil. Overall, this study enables a better understanding of the olive pomace-based bio-oil storage conditions for its possible use as a synthetic fuel and provides data for the development of more feasible biorefinery processes. [ABSTRACT FROM AUTHOR]

This study explores the bioactive potential of olive mill waste derived from cultivars grown in the Maltese Islands through various analytical approaches. Cell culture, cell staining, allelopathic assays, shrimp brine lethality assays, and HPLC analysis were conducted to assess the efficacy and bioactivity of the extracts using different treatments, including methanolic extraction, acid, and alkaline hydrolysis. Notably, the results from cell lines revealed that NB4r2 cells exhibited high susceptibility to the tested extracts, with the lowest IC50 recorded after 72 h of exposure. Notably, the 'Bajda' cultivar displayed the most effectiveness, particularly with acid hydrolysis. In allelopathic assays, higher concentrations of 'Malti', 'Bidni', and 'Bajda' extracts significantly inhibited lettuce seed germination. Similarly, in the brine shrimp lethality assay, higher concentrations led to increased mortality rates of Artemia salina, though rates decreased at lower concentrations. The identification of phenolic compounds found in olive mill waste was conducted using high-performance liquid chromatography (HPLC) with the use of internal standards. The identification revealed a variety of compounds, with 3-hydroxytyrosol and oleacein being present in high abundance in nearly all hydrolyzed and methanolic extracts, whereas gallic acid was found to be the least abundant. These findings highlight the rich bioactive potential of olive mill waste and provide insights into its applications in pharmaceuticals, nutraceuticals, and agriculture, emphasizing the importance of further research to fully exploit these valuable resources. [ABSTRACT FROM AUTHOR]

The aim of the present study was to determine the ACE inhibitory activity of aqueous extracts of olive pomace and to understand whether they represent a good source of bioactive LMW peptides for nutritional and pharmacological applications. We produced a water extract from olive pomace (var. Picual) and obtained its low molecular weight (LMW) fraction (<3 kDa). The calculated yield of extraction was 100.2 ± 7.9 mg of LMW peptides per 100 g of olive pomace. The olive pomace LMW fraction possessed strong ACE inhibitory activity (IC50 = 3.57 ± 0.22 µg prot/mL). The LMW fraction (<3 kDa) was analysed by nanoscale liquid chromatography-Orbitrap coupled with tandem mass spectrometry and de novo sequencing. Thirty new peptides, containing between 7–17 amino acids and molecular masses ranging 778–1354 Da, were identified by the Peaks database algorithm using the available Olea europaea (cv. Farga) genome database. Ten new peptides were also identified by Peaks de novo sequencing. The protein sources of twelve peptides detected in the database by Peaks DB were identified by BLAST search. The ACE inhibitory activity of the identified peptides was predicted by BIOPEP software. We conclude that olive pomace possesses ACE inhibitory activity and contains low molecular weight peptides with (predicted) biological activity. Olive pomace may represent a good source of peptides for nutritional and pharmaceutical applications. In our study, it has been shown that olive pomace possesses ACE inhibitory activity and contains low molecular weight peptides with (predicted) biological activity. Olive pomace may represent a good source of peptides for nutritional and pharmaceutical applications. More research is needed in order to identify the in vivo effects of olive pomace bioactive peptides. [ABSTRACT FROM AUTHOR]

Xylanase production by Streptomyces sp. S1M3I was optimized by response surface methodology (RSM), followed by a partial characterization of these enzymes. Olive pomace was used as a substrate for growing Streptomyces sp. S1M3I in submerged fermentation. Effects of incubation time, pH, temperature, carbon source, nitrogen source, and inoculum size on xylanase production were studied, through the one-factor-at-a-time method. Then, a 33-factorial experimental design with RSM and the Box–Behnken design was investigated for the major influence factors. Maximum xylanase production (11.28 U/mL) was obtained when the strain was grown in mineral medium supplemented with 3% (w/v) of olive pomace powder and 0.3% (w/v) of ammonium sulfate, at a pH 7.4 and an incubation temperature of 40 °C. The xylanases in the supernatant degraded all tested substrates, with higher activity for the low-viscosity wheat arabinoxylan substrate. Two xylanases with close molecular masses were detected by zymogram analysis: Xyl-1 and Xyl-2 with molecular masses of 24.14 kDa and 27 kDa, respectively. The optimization of enzyme production parameters of Streptomyces sp. S1M3I and the characterization of these enzymes are prerequisites to enhancing xylanase production yield, which is crucial for further biotechnological processes. [ABSTRACT FROM AUTHOR]

The olive oil sector generates a high quantity of biomasses every year, especially in the Mediterranean region. Olive pomace is the main one, but depending on the extraction and subsequent processing, other derived biomass by‐products are generated like pâté, exhausted olive pomace, olive stone, and residual pulp. Their sustainable valorization is crucial. Therefore, this review first conceptualizes the current situation of the olive oil sector and describes these biomasses from a qualitative and quantitative point of view. Second, information on the bioactive compounds they present, the technologies used for their extraction, and examples of applications for their extracts is provided. Third, since the extraction of bioactive compounds will generate new residual biomasses, this review takes a step forward by integrating the extraction step in biorefinery cascading schemes. It also analyzes the benefits of this integration, the contribution to a circular (bio)economy, and the achievement of sustainable development goals. [ABSTRACT FROM AUTHOR]

At present, taking into account the sustainability of the starting matrices, the biogas production industry is continuously growing, especially in consideration of ecological transition and circularity. The present study deals with the development of anaerobic bioreactors aimed at valorizing two specific wastes of the olive oil supply chain, i.e., the residual of protein hydrolysis process of three-phases olive pomace (OP-PH) and that recovered after the extraction of bioactive molecules from olive mill wastewater (OMWW waste). The energy consumed for biogas production varied from 0.52 kJ (OP and OMWW waste) to 0.97 kJ (OP-PH), while the energy produced for OP, OP-PH and OMMW waste was equal to 1.73, 2.94 and 1.60 kJ, respectively. The optimal production period was defined by considering only the range showing energy production higher than its consumption. According to this, OMWW showed the best performances, since it required 9 days (instead of 12 of untreated and treated OP) to reach the completion. The biogas production efficiency of the three-phase OP-PH waste calculated in the optimal production period, i.e., 12 days, was higher than the other samples, with a yield of 76.7% and a quantity of energy potentially producible corresponding to 1727.8 kJ/kg of volatile solids. These results pave the way for possible applications of this procedure for the planning of a multi-purpose biorefinery fed with by-products from the olive supply chain waste, thus promoting the use of sustainable waste materials from a circular economy perspective. [ABSTRACT FROM AUTHOR]

Objective: Several phytochemical studies have reported that olive pomace is a valuable source of bioactive molecules with various biological properties. In this context, our study aimed to investigate the phytochemistry and acute toxicity of the hydro-ethanolic extract from this by-product. Methods: The phytochemical study investigates the total phenolic content, tannin and flavonoid levels, antioxidant capacity and acute toxicity of the hydro-ethanolic extract from olive pomace. Results: The extract showed a yield of 8.66% and a high concentration of phenolic compounds, tannins, and flavonoids, with antioxidant potential values of 90.139 ± 15.545 mg GAE/g DW, 7.307 ± 0.96 mg CE/g DW and 73.968 ± 1.081 mg QE/g DW, respectively. The antioxidant capacity of the extract was determined by the DPPH test, which showed an EC50 value of 1.705 ± 0.023 mg GAE/mL, a FRAP value of 2.708 ± 0.226 mg/mL, and a TAC value of 45.41 ± 4.808 mg GAE/g DW. In the acute toxicity test, hydro-ethanolic extract was administered at different doses to male and female groups. Notably, no significant toxicities or deaths were observed during treatment. This shows that the oral LD50 of the extract exceeds 5000 mg/kg body weight. At low doses, this extract displayed beneficial effects on blood sugar, cholesterol and triglyceride levels, and caused more marked weight gain in males compared to females, affecting the relative weight of specific organs and tissues. However, at doses above 500 mg/kg body weight, the extract led to liver and kidney dysfunction, resulting in changes in hematological and biochemical parameters. Fortunately, histological examination of various organs revealed no tissue damage. Conclusion: Our results showed that the hydro-ethanolic extract of olive pomace constitutes a potential source of pharmacological molecules that are effective in maintaining cellular function and have a wide safety margin for therapeutic use. [ABSTRACT FROM AUTHOR]

Today, the construction sector consumes 30-40% of the world's total energy and contributes one-third of total greenhouse gas emissions. Consequently, the development of new eco-friendly building materials with improved properties is becoming increasingly important. Olive pomace waste is released into the environment, which has a negative impact on it. Recycling this olive pomace waste as an alternative raw material in the construction industry can protect the environment and at the same time reduce the additional costs of managing and disposing of this waste for local authorities. It is an environmentally friendly and sustainable solution to waste recycling. This study investigated the effect of adding olive pomace (OP) to building materials. Four proportions of this additive (4%, 8%, 12% and 16%) were used. Physical, thermal properties (conductivity and diffusivity) as well as mechanical properties (compressive and flexural strength) of the composites were carried out. The traditional gypsum-based composites had a thermal conductivity of 0.478 W.m-1.K-1, while the composites of gypsum with additive show an interesting thermal conductivity of 0.390 W.m-1.K-1 for a percentage of 16% (OP16) with a reduction rate of 22.56%, and mechanical properties lower than those of the reference gypsum-based composite but in accordance with the standard EN 133279-1, with compressive strength of almost 4.10MPa for a percentage of 16% (OP16), and flexural strength equal to 2MPa. This is due to the increase in porosity as indicated by the microstructure of the composites. We also tested water absorption by capillary action for each specimen, and found that this coefficient increased with increasing percentage of waste. [ABSTRACT FROM AUTHOR]

Screening of new producing strains is required to meet the constant industrial demand for useful enzymes. In this context, an actinobacteria was isolated from the olive pomace, tested for extracellular lipase production, and identified by partial 16S rDNA sequencing. Then, the physicochemical characteristics of the enzyme are determined. Strain is a member of Streptomyces genus. Lipase was partially purified at 62.5 times, with a yield of 14.83% and a specific activity of 337.5 U/mg. Optimum activity was achieved at pH 7.0 and 60°C; it was completely preserved at pH 6.0 to 9.0, and more than 70% at 40 to 70°C, after 1 hour. The metal ions: K+, Na+, Ca2+, Co2+, Cu2+, Fe2+, Mg2+, Mn2+, and Zn2+ had no significant impact. Lipase activity was stable with ethylene diamine tetra acetic acid (EDTA), sodium dodecyl sulfate (SDS), H2O2, Triton x100, and Tween 80. Moreover, it was enhanced in butanol, chloroform, ethyl acetate, isopropanol, isobutyl acetate, hexane, petrol ether, and toluene. This enzyme can be suitable for various industrial applications. [ABSTRACT FROM AUTHOR]

Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough's attributes, producing a gluten-free-like matrix in the final product. [ABSTRACT FROM AUTHOR]

In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional baked products to improve their nutritional value. The freeze-dried pomace of the two varieties has been used to substitute the type 00 flour in percentages of 1, 2, and 3% (w/w). The olive pomace was characterized by macro-composition analysis, while the bread samples were characterized for their proximate, physical, technological, sensory characteristics and shelf life. The specific volume of fortified samples decreased significantly compared to the control, while antioxidant activity, and nutritional parameters were significantly improved using olive pomace. Moreover, fortified samples showed a reduction of browning and whiteness indices with respect to control. Textural profile analysis showed a firmer product, compared to the control, with higher levels of olive pomace which also positively affected the cell size distribution in the crumb. Sensorially, consumers were mostly appealed by the 1% levels of substitution of olive pomace, in particular that of the Bosana. Hardness of all samples increased significantly along 7 days of storage thus resulting in a shelf life of less than 3 days. Therefore, it can be concluded that the incorporation of olive pomace, especially at low levels (1%), into white bread significantly improves the nutritional and sensorial quality of bread without significantly affecting its technological properties.

The present study investigates the performance of activated carbon from olive pomace (ACOP) in the removal of hydrophilic organic pharmaceutical micropollutants such as the antibiotic sulfamethoxazole (SMX) from water. The adsorption behavior of two chemically modified ACOP was investigated considering their interesting textural properties, relevant surface functions and charges. The performances in terms of adsorption capacity were investigated and optimized with respect to the main operating conditions. Comparison of SMX adsorption capacities on ACOP with commercial powdered activated carbon and nanoporous carbonaceous materials prepared from argan shells revealed that ACOP enabled the highest adsorption capacities (39.68 mg g−1). The adsorption behavior was attributed not only to the textural properties, such as the large surface area (1857 m2 g−1) and porosity, but also to the charge and functional groups of the surface.