Articles de revues : « Olive mill by-products »

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Abbattista, Ramona, Giovanni Ventura, Cosima Damiana Calvano, Tommaso R. I. Cataldi et Ilario Losito. « Bioactive Compounds in Waste By-Products from Olive Oil Production : Applications and Structural Characterization by Mass Spectrometry Techniques ». Foods 10, n^o 6 (29 mai 2021) : 1236. http://dx.doi.org/10.3390/foods10061236.

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In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.

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Safarzadeh Markhali, Fereshteh. « Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes ». Processes 9, n^o 6 (27 mai 2021) : 953. http://dx.doi.org/10.3390/pr9060953.

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The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.

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Leite, Paulina, Isabel Belo et José Manuel Salgado. « Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment ». Foods 11, n^o 22 (18 novembre 2022) : 3715. http://dx.doi.org/10.3390/foods11223715.

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Nowadays, agro-industrial by-products are of increasing interest as a source of antioxidant compounds. Thus, alternative green techniques to extract antioxidant compounds have been pursued. The use of enzymes to release bioactive compounds through antioxidant activity reduces the environmental impact caused by traditional extraction systems using organic solvents. A crude enzymatic extract containing carbohydrolases was produced by solid-state fermentation (SSF) of an olive pomace and brewery spent-grain combination. The crude extract was evaluated at different temperatures and pH values and its thermostability was studied. Results showed that β-glucosidase and cellulase were more stable than xylanase, particularly cellulase, which kept 91% of its activity for 72 h at 45 °C. The extract was also applied in enzymatic treatments (ET) to liberate antioxidant compounds from winery, olive mill and brewery by-products under optimal conditions for enzymatic activities. The highest antioxidant activity was found in extracts obtained after enzymatic treatment of exhausted olive pomace (EOP). Enzymatic crude extract produced by SSF was successfully applied in the extraction of antioxidant compounds from winery, olive mill and brewery by-products. Thus, integrating SSF and enzymatic technologies is a valuable approach to implement circular economy practices in the agro-food industry.

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Foti, Paola, Flora V. Romeo, Nunziatina Russo, Alessandra Pino, Amanda Vaccalluzzo, Cinzia Caggia et Cinzia L. Randazzo. « Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries ». Applied Sciences 11, n^o 16 (16 août 2021) : 7511. http://dx.doi.org/10.3390/app11167511.

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Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.

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Tapia-Quirós, Paulina, María Fernanda Montenegro-Landívar, Mònica Reig, Xanel Vecino, José Luis Cortina, Javier Saurina et Mercè Granados. « Recovery of Polyphenols from Agri-Food By-Products : The Olive Oil and Winery Industries Cases ». Foods 11, n^o 3 (26 janvier 2022) : 362. http://dx.doi.org/10.3390/foods11030362.

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The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.

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Reboredo-Rodríguez, Patricia, Carmen González-Barreiro, Elena Martínez-Carballo, Noelia Cambeiro-Pérez, Raquel Rial-Otero, María Figueiredo-González et Beatriz Cancho-Grande. « Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products ». Molecules 26, n^o 21 (3 novembre 2021) : 6667. http://dx.doi.org/10.3390/molecules26216667.

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The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.

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Benaddi, Rabia, Abdelillah Bouriqi, Faissal Aziz, Khalifa El harfi et Naaila Ouazzani. « Treatment of Olive Mill Waste Water by Adsorption on Hydroxyapatite-Sodium Alginate Composite ». International Journal of Environmental Science and Development 13, n^o 6 (2022) : 251–56. http://dx.doi.org/10.18178/ijesd.2022.13.6.1401.

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The olive sector and in particular that of the extraction of olive oil requires large quantities of water, therefore obtaining olive oil generates two by-products, one liquid (OMWW) and the other solid (pomace). The OMWW are the aqueous phase resulting from the crushing of olives, causing worrying environmental problems in particular that it contains large quantities of organic compounds especially phenols compounds which cause many environmental problems such as water pollution. Therefore, the treatment of OMWW is very necessary. The purpose of this work was the investigation of the efficiency of hydroxyapatite-Sodium alginate composite for the adsorption of phenolic compounds, which are contained in OMMW. It showed promising results in reducing the phenol compounds and organic matter by 60% and 64% respectively and the reduction of Hydroxytyrosol and Tyrosol by 100% and 38% respectively, which are the most predominant polyphenols in OMWW. For second cycle of adsorption-desorption, the adsorbent lost slightly its adsorption capacity, reduction rate of phenol compounds and organic matter pass from 64% and 60% to 45% and 50% respectively.

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Guida, M. Y., et A. Hannioui. « A review on thermochemical treatment of biomass : Pyrolysis of olive mill wastes in comparison with other types of biomass ». Progress in Agricultural Engineering Sciences 12, n^o 1 (décembre 2016) : 1–23. http://dx.doi.org/10.1556/446.12.2016.1.

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Each year, a great quantity of olive oil is produced by the unit mill of trituration. This activity generates two by-products named olive mill wastewater and olive mill solid waste representing major potential waste and environmental problem. However, there is growing interest in pyrolysis as a technology to treat wastes to produce valuable oil, char and gas products. The major important aim of waste pyrolysis is to produce liquid fuel or bio-oil, which is easy to store, transport and can be an alternative to energy source. The key influence on the product yield is the type of biomass feedstock and operating parameters (especially temperature and heating rate). It is important to investigate the effect of variables on response yield and impulse about their optimization. This study reviews operating variable from existing literature on olive mill wastes (OMSW and OMWW) in comparison with various types of biomass. The major operating variables include type of feedstock, final temperature of pyrolysis, heating rate and particle size. The scale of this paper is to analyse the influence of operating parameters on production of pyrolysis bio-oil, char and gaseous products.

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Filippi, C., S. Bedini, R. Levi-Minzi, R. Cardelli et A. Saviozzi. « Cocomposting of Olive Oil Mill By-Products : Chemical and Microbiological Evaluations ». Compost Science & ; Utilization 10, n^o 1 (janvier 2002) : 63–71. http://dx.doi.org/10.1080/1065657x.2002.10702064.

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Liébanes, María D., José M. Aragón, María C. Palancar, Gema Arévalo et David Jiménez. « Fluidized Bed Drying of 2-Phase Olive Oil Mill By-Products ». Drying Technology 24, n^o 12 (décembre 2006) : 1609–18. http://dx.doi.org/10.1080/07373930601031059.

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Montemurro, Francesco, Donato Ferri, Angelo Fiore et Mariangela Diacono. « Suitability of Untreated and Composted Olive Mill By-Products as Amendments in Organic Olive Orchards ». Compost Science & ; Utilization 22, n^o 4 (2 octobre 2014) : 216–29. http://dx.doi.org/10.1080/1065657x.2014.930676.

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Slama, Houda Ben, Ali Chenari Bouket, Faizah N. Alenezi, Ameur Khardani, Lenka Luptakova, Armelle Vallat, Tomasz Oszako, Mostafa E. Rateb et Lassaad Belbahri. « Olive Mill and Olive Pomace Evaporation Pond’s By-Products : Toxic Level Determination and Role of Indigenous Microbiota in Toxicity Alleviation ». Applied Sciences 11, n^o 11 (31 mai 2021) : 5131. http://dx.doi.org/10.3390/app11115131.

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Diverse vegetable oils are extracted from oleagenic trees and plants all over the world. In particular, olive oil represents a strategic socio-economic branch in the Mediterranean countries. These countries use either two or three-phase olive oil extraction systems. In this work, we focus on the by-products from three-phase olive oil extraction, which are the liquid olive mill wastewater (OMW) and the solid olive mill pomace (OMP) rejected in evaporative ponds. The disposal of this recalcitrant waste poses environmental problems such as the death of different species of insects and animals. In-depth ICP-OES analysis of the heavy metal composition of OMW and OMP revealed the presence of many metals ranging from non-toxic to highly toxic. The LC-HRMS characterization of these by-products indicated the presence of several secondary metabolites harmful to humans or to the environment. Thus, we aimed to identify OMW and OMP indigenous microbiota through metagenomics. The bacterial population was dominated by the Acetobacter (49.7%), Gluconobacter (17.3%), Gortzia (13.7%) and Nardonalla (5.3%) genera. The most abundant fungal genera were Nakazawaea, Saccharomyces, Lachancea and Candida. These microbial genera are responsible for OMW, OMP and soil toxicity alleviation.

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Reheem, Amina Abdel, Nese Yilmaz et Mohamed Elhag. « Phenolics decontamination of olive mill wastewater using onion solid by-products homogenate ». DESALINATION AND WATER TREATMENT 159 (2019) : 32–39. http://dx.doi.org/10.5004/dwt.2019.23806.

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Caffaz, S., C. Caretti, M. Morelli, C. Lubello et E. Azzari. « Olive mill wastewater biological treatment by fungi biomass ». Water Science and Technology 55, n^o 10 (1 mai 2007) : 89–97. http://dx.doi.org/10.2166/wst.2007.311.

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Olive oil extraction is one of the most important traditional food industries in the Mediterranean region, especially in Italy. In addition to olive oil, this industry produces by-products, in particular olive mill wastewaters (OMWs) and olive husks, which represent a serious environmental problem. OMWs can be rarely treated in a municipal WWTP, using conventional wastewater treatments. A novel biological process has to be considered in order to treat OMWs. Literature data show that yeasts and different kinds of fungi are able to reduce both the organic and the phenolic content of the OMW. The present work is aimed at investigating the growth of a biomass rich in fungi in a batch reactor filled with OMW and its capacity to degrade the organic and phenolic load. The aerobic OMW degradation obtained using this biomass reached a COD and TP removal efficiency of 86 and 70%, respectively. Respirometric tests have been carried out in order to measure the biomass activity on different substrates: OMW and phenolic compounds (gallic and p-coumaric acids). The polyphenolic biodegradation efficiency of fungi biomass was higher than the one of a non-acclimated activated sludge biomass. Fungi biomass was able to completely degrade pure phenolic compounds.

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Benalia, Souraya, Giacomo Falcone, Teodora Stillitano, Anna Irene De Luca, Alfio Strano, Giovanni Gulisano, Giuseppe Zimbalatti et Bruno Bernardi. « Increasing the Content of Olive Mill Wastewater in Biogas Reactors for a Sustainable Recovery : Methane Productivity and Life Cycle Analyses of the Process ». Foods 10, n^o 5 (10 mai 2021) : 1029. http://dx.doi.org/10.3390/foods10051029.

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Anaerobic codigestion of olive mill wastewater for renewable energy production constitutes a promising process to overcome management and environmental issues due to their conventional disposal. The present study aims at assessing biogas and biomethane production from olive mill wastewater by performing biochemical methane potential tests. Hence, mixtures containing 0% (blank), 20% and 30% olive mill wastewater, in volume, were experimented on under mesophilic conditions. In addition, life cycle assessment and life cycle costing were performed for sustainability analysis. Particularly, life cycle assessment allowed assessing the potential environmental impact resulting from the tested process, while life cycle costing in conjunction with specific economic indicators allowed performing the economic feasibility analysis. The research highlighted reliable outcomes: higher amounts of biogas (80.22 ± 24.49 NL.kgSV−1) and methane (47.68 ± 17.55 NL.kgSV−1) were obtained when implementing a higher amount of olive mill wastewater (30%) (v/v) in the batch reactors. According to life cycle assessment, the biogas ecoprofile was better when using 20% (v/v) olive mill wastewater. Similarly, the economic results demonstrated the profitability of the process, with better performances when using 20% (v/v) olive mill wastewater. These findings confirm the advantages from using farm and food industry by-products for the production of renewable energy as well as organic fertilizers, which could be used in situ to enhance farm sustainability.

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Pepi, Milva, Roberto Altieri, Alessandro Esposito, Arianna Lobianco, Francesca Borghini, Anita Stendardi, Simone Gasperini et Silvano E. Focardi. « Effects of amendment with olive mill by-products on soils revealed by nitrifying bacteria ». Chemistry and Ecology 25, n^o 4 (août 2009) : 293–303. http://dx.doi.org/10.1080/02757540903093173.

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Dini, Irene, Giulia Graziani, Francesca Luisa Fedele, Andrea Sicari, Francesco Vinale, Luigi Castaldo et Alberto Ritieni. « Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products ». Antioxidants 9, n^o 4 (27 mars 2020) : 284. http://dx.doi.org/10.3390/antiox9040284.

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Olive trees are grown on five continents. Fertilization of fields, pest control management, olive leaves, olive pomaces, and olive mill wastewaters have a substantial environmental impact. It is possible to reduce this problem by using organic products to cultivate and decrease olive oil processing waste by recovering the bioactive molecules. In this work, the effects of biostimulation, with beneficial microbes belonging to the Trichoderma genera, and with Trichoderma secondary metabolites (6PP and the HA) were evaluated on the phenolic profile and the antioxidant potential of extra-virgin olive oil (EVOO) and olive leaf samples to make them more commercially attractive as a source of phytochemicals useful for the pharmaceutical, cosmetic, and food industries. Phenolics were identified and quantified by a spectrometer method using Q Exactive Orbitrap UHPLC-MS/MS (Ultra High Pressure Liquid Chromatography). Antioxidant activity was evaluated spectrophotometrically by the DPPH test. The use of Trichoderma strains, 6PP (6-Pentyl-α-Pyrone) and HA (Harzianic Acid), was demonstrated as an effective strategy to increase the leaves’ economic value as a source of phytochemicals (flavonoids, lignans, and oleuropein) useful for food, pharmaceutical, and cosmetic industries.

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Elkhateeb, Waill Ahmed, Amtul Noor, Abid Rashid, Aamir Bilal, Ghulam Musharaf, Muhammad Akram, Kainat Zafar et Ghoson Daba. « Current awareness and knowledge of olive oil ». International Journal of Pharmaceutical Chemistry and Analysis 9, n^o 2 (15 août 2022) : 64–70. http://dx.doi.org/10.18231/j.ijpca.2022.011.

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The olive tree is an unpredictable formed tree, which grows up to 10 m in stature. The olive leaves are inverse and elongated molded. The leaves are dim green above and gleaming beneath. The white and relatively little olive blossoms are shaped on a year ago's wood. The run of the mill natural products or olives are ovoid formed and regularly pointed. This study aimed to see if health signals influenced consumers' decisions of olive oil with varying levels of information about the oil's beneficial characteristics. In order to accomplish this, a direct poll on the use of olive oil was conducted by looking at the expressed preferences of a sample of users. Two economically measured examinations were conducted to determine the factors that influence the use of high-polyphenol olive oil. Furthermore, the data demonstrate that varying levels of personal knowledge have a role in shaping olive oil customers' health perceptions. Finally, this study confirmed that consumers' selections are heavily influenced by their sense of self-coherence, even with healthful foods. As a result, different reasons and traits impact customers' knowledge or beliefs that shape their attitudes.

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Jebabli, Haifa, Houda Nsir, Amani Taamalli, Ibrahim Abu-Reidah, Francisco Javier Álvarez-Martínez, Maria Losada-Echeberria, Enrique Barrajón Catalán et Ridha Mhamdi. « Industrial-Scale Study of the Chemical Composition of Olive Oil Process-Derived Matrices ». Processes 8, n^o 6 (17 juin 2020) : 701. http://dx.doi.org/10.3390/pr8060701.

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The effect of the industrial process and collecting period on produced olive oil and by-products was evaluated. Obtained results showed significant variations for the majority of quality indices before and after vertical centrifugation between all samples from the three collecting periods. All samples were rich in monounsaturated fatty acid: Oleic acid (C18:1) with a maximum of 69.95%. The total polyphenols and individual phenolic compounds varied significantly through the extraction process, with a significant variation between olive oil and by-products. Notably, the percentage of secoiridoids and their derivatives was significant in paste and olive oil, highlighting the activity of many enzymes released during the different extraction steps. Regarding antioxidant capacity, the most remarkable result was detected in olive oil and olive mill wastewater samples.

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Solé, M. Mercè, Laia Pons, Mireia Conde, Carmen Gaidau et Anna Bacardit. « Characterization of Wet Olive Pomace Waste as Bio Based Resource for Leather Tanning ». Materials 14, n^o 19 (3 octobre 2021) : 5790. http://dx.doi.org/10.3390/ma14195790.

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Olive mill wastes represent an important environmental problem. Their high phenol, lipid, and organic acid concentrations turn them into phytotoxic materials. Specifically, wet olive pomace (WOP) is the waste generated in the two-phase continuous extraction process. WOP is a paste with around 60% water. The total volume of WOP generated is around 0.25 L/kg of olives processed. Its current waste management practices result in environmental problems as soil contamination, underground seepage, water-bodies pollution, and foul odor emissions. Some valorization alternatives include composting, biological treatments, direct combustion for energy production, or direct land application. The leather industry is making great efforts to apply cleaner processes while substituting chemical products for natural products. In this way, different alternatives are being studied, such as the use of zeolites, triazine derivatives, grape seed extract, olive leaf extract, etc. In this work, the use of wet olive pomace is presented as a possible alternative to conventional vegetable tannins (mimosa, quebracho, chestnut, etc.). Although different projects and studies have been developed for the valorization of olive mill wastes, there is completely a new approach to the WOP application for tanning purposes. This study shows that WOP has a significant number of polyphenolic substances, so it has a great potential to be used as a tanning agent. Specifically, this study has been able to determine that, of the polyphenols present in WOP, 39.6% correspond to tannins that are capable of tanning the skin. Additionally, it contains 14.3% non-tannins, that is, molecules that by themselves do not have the capacity to tan the leather but promote the tanning mechanism and improve the properties of the tanned leather.

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Bargougui, Lobna, Mohamed Chaieb et Ali Mekki. « Monitoring Cocomposting of Agro-Wastes from Olive Mill By-Products and Poultry Manures ». Environmental Engineering Science 37, n^o 11 (1 novembre 2020) : 728–36. http://dx.doi.org/10.1089/ees.2020.0136.

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Messineo, Antonio, Roberto Volpe et Francesco Asdrubali. « Evaluation of Net Energy Obtainable from Combustion of Stabilised Olive Mill By-Products ». Energies 5, n^o 5 (11 mai 2012) : 1384–97. http://dx.doi.org/10.3390/en5051384.

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Galiatsatou, Polymnia, Michail Metaxas, Dimitrios Arapoglou et Vasilia Kasselouri-Rigopoulou. « Treatment of olive mill waste water with activated carbons from agricultural by-products ». Waste Management 22, n^o 7 (novembre 2002) : 803–12. http://dx.doi.org/10.1016/s0956-053x(02)00055-7.

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Romero, Concepción, Eduardo Medina, Maria Antonia Mateo et Manuel Brenes. « New by-products rich in bioactive substances from the olive oil mill processing ». Journal of the Science of Food and Agriculture 98, n^o 1 (25 juillet 2017) : 225–30. http://dx.doi.org/10.1002/jsfa.8460.

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Macaluso, Monica, Alessandro Bianchi, Chiara Sanmartin, Isabella Taglieri, Francesca Venturi, Lara Testai, Lorenzo Flori et al. « By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil : Technological Challenges and Nutraceutical Features ». Foods 9, n^o 10 (1 octobre 2020) : 1390. http://dx.doi.org/10.3390/foods9101390.

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A growing body of literature is available about the valorization of food by-products to produce functional foods that combine the basic nutritional impact with the improvement of the health status of consumers. In this context, this study had two main objectives: (i) An innovative multistep extraction process for the production of a refined olive oil enriched with phenolic compounds (PE-ROO) extracted from olive pomace, olive leaves, or grape marc was presented and discussed. (ii) The most promising PE-ROOs were selected and utilized in in vitro and in vivo trials in order to determine their effectiveness in the management of high fat diet-induced-metabolic syndrome and oxidative stress in rats. The best results were obtained when olive leaves were used as source of phenols, regardless of the chemical composition of the solvent utilized for the extraction. Furthermore, while ethanol/hexane mixture was confirmed as a good solvent for the extraction of phenols compounds soluble in oil, the mix ROO/ethanol also showed a good extracting power from olive leaves. Besides, the ROO enriched with phenols extracted from olive leaves revealed an interesting beneficial effect to counteract high fat diet-induced-metabolic disorder and oxidative stress in rats, closely followed by ROO enriched by utilizing grape marc.

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Mikdame, Hind, Ezzahra Kharmach, Nour Elhouda Mtarfi, Karima Alaoui, Mohamed Ben Abbou, YAhya Rokni, Zineb Majbar, Mustapha Taleb et Zakia Rais. « By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants : The Case of Butter ». Journal of Food Quality 2020 (17 janvier 2020) : 1–10. http://dx.doi.org/10.1155/2020/6382942.

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Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was valued as a source of natural antioxidants and compared with a synthetic antioxidant ascorbic acid. Concentrations of 2, 4, 6, and 8 mg of the olive mill waste water as well as pomace and ascorbic acid are added to butter (commercial butter) and placed under storage conditions in the oven (accelerated test: 60°C) for 3 months. The alteration of the butter used was followed by determination of the peroxide value and acidity and microbiological analysis. The results obtained show that butters containing olive by-products have undergone less marked oxidative deterioration than those of the control (without additives). The best oxidative stability of butter was achieved by adding 80 mg/kg of butter, a result comparable with that obtained by adding ascorbic acid.

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Labiadh, M. T. « Olive Mill Wastewater for Degraded Soil Restoration ». International Journal of Environmental Science and Development 14, n^o 1 (2023) : 52–57. http://dx.doi.org/10.18178/ijesd.2023.14.1.1414.

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In Southern Tunisian arid regions, the main issues of soil degradation on the surface by wind erosion (loss of nutrients and organic matter) and in depth by reduction of water reserves were diagnosed. In order to preserve these soils, improve biological activity and maintain their productivity, a restitution of organic amendments becomes necessary. Among the remedial solutions, the composting of olive tree by-products (Olive Mill Wastewater (OMW), Ramial Chipped Wood (RCW)) could be used for these soils. In this context, an experiment in pots was carried out on Medicago sativa L. in order to evaluate the effects of compost on ecosystem services of a sandy soil sampled from an experimental olive orchard in Chammakh. Two treatments (OMW with RCW and RCW) were applied and compared to a control soil having a sandy texture, with %sand being at least equal to 80%. The results showed that the highest nitrogen content is recorded with the composite compost (OMW with RCW) (0.26 g kg-1). The Electric Conductivity of treated soil decreased by 60% over time. The RCW was the most effective treatment for improving soil phosphorus properties and above-ground biomass. The OMW combined with RCW compost allowed to keep almost the same soil moisture (147.23 g kg-1) but almost 3 times more compared to a control soil (52.30 g kg-1).

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Benincasa, Cinzia, Chiara La Torre, Pierluigi Plastina, Alessia Fazio, Enzo Perri, Maria Cristina Caroleo, Luca Gallelli, Roberto Cannataro et Erika Cione. « Hydroxytyrosyl Oleate : Improved Extraction Procedure from Olive Oil and By-Products, and In Vitro Antioxidant and Skin Regenerative Properties ». Antioxidants 8, n^o 7 (20 juillet 2019) : 233. http://dx.doi.org/10.3390/antiox8070233.

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Recently, we identified hydroxytyrosyl oleate (HtyOle) in the by-products of olive oil, pomace and olive mill waste water (OMWW). Herein, we report that HtyOle is more accurately quantified by extracting the phenolic fraction from both matrices by using aqueous methanol (80%). By applying this method, HtyOle was also detected in extra virgin olive oil (EVOO). Since olive oil is used in the preparation of many cosmetic formulations, we explored the antioxidant capacity of HtyOle in human keratinocytes. Formation of reactive oxygen species (ROS) and malondialdehyde (MDA), as well as activity of Glutathione-S-transferase (GST) and superoxide dismutase (SOD) were decreased by HtyOle. In addition to that, microRNAs (miRs) involved in both redox status balance and skin regeneration potential were also tested. The following miRs, hsa-miR-21 and hsa-miR-29a, were increased while has-miR-34a was not affected by HtyOle.

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Cappelli, Alessio, Nicola Menditto et Enrico Cini. « Innovative Olive Tree Leaves Shredder Prototype for the Valorization of Wasted Leaves : An Application to High-Quality Compost Production ». Sustainability 13, n^o 16 (22 août 2021) : 9421. http://dx.doi.org/10.3390/su13169421.

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Extra virgin olive oil is considered worldwide as one of the most important products, a standard bearer of the Mediterranean diet. Despite this, the production chain of extra virgin olive oil generates four times more waste than quantity of oil. For this reason, the disposal of olive mill wastes represents a significant environmental problem in all the Mediterranean countries. In this direction, several innovations and improvement strategies were proposed in the literature to correctly manage these by-products and, in some cases, to valorize them by the recovery of polyphenols and other interesting substances. However, innovations and improvement strategies for the valorization of olive tree leaves are definitely neglected in the literature, thus motivating this work. The aims of this work are as follow: firstly, to develop and test an innovative olive tree leaves shredder prototype to help olive oil millers in the management of waste leaves deriving from pruning and olive oil production; secondly, to test the combination of the minced olive tree leaves with other by-products in the production of high-quality compost. The results showed the effectiveness of the tested olive tree leaves shredder in significantly reducing the volume occupied by the leaves by 40%. Moreover, the mixing of the minced olive tree leaves with other by-products lead to a high-quality compost which, in accordance with Italian legislation, could even be certified and labeled with this denomination. Future research will investigate the quantification of the benefits in terms of environmental impacts using life cycle assessment.

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Khdair, Adnan, et Ghaida Abu-Rumman. « Sustainable Environmental Management and Valorization Options for Olive Mill Byproducts in the Middle East and North Africa (MENA) Region ». Processes 8, n^o 6 (5 juin 2020) : 671. http://dx.doi.org/10.3390/pr8060671.

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Cultivation of olive trees and olive oil production have been considered as a legacy for the Mediterranean region. This custom represents a very important benefit for many nations in terms of wealth and health. However, huge amounts of by-products and waste are generated during olive oil production. This represents a serious environmental impact on land and water bodies if not properly handled. Olive oil extraction generates two waste streams, a solid waste called pomace and olive mill wastewater (OMWW), which has been considered as highly pollutant and phytotoxic waste. These wastes have high disposal costs and predominantly generated from small-scale enterprises that have limited financial resources to treat them properly before discharge to the environment. Besides being a serious environmental problem, OMWW has potential economic value that remains to be utilized such as: fertilizers, valuable antioxidants agents and fatty acids needed in human diet. Also, Olive pomace is a valuable renewable energy source with an energy density of 23 MJ/kg and has become an inexpensive alternative for fossil fuels. Aiming at adding value to the olive production sectors and potential valorization options for byproducts in the MENA region, international practices applied in olive mills wastes management’s and treatment methods used in major oil producing countries are presented.

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Azzaz, Ahmed Amine, Camélia Matei Ghimbeu, Salah Jellai, Leila El-Bassi et Mejdi Jeguirim. « Olive Mill by-Products Thermochemical Conversion via Hydrothermal Carbonization and Slow Pyrolysis : Detailed Comparison between the Generated Hydrochars and Biochars Characteristics ». Processes 10, n^o 2 (25 janvier 2022) : 231. http://dx.doi.org/10.3390/pr10020231.

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In this research work, an ecofriendly approach was adopted for the treatment of two abundant liquid and solid agricultural wastes generated by olive mill industry: olive mill wastewater (OMWW) and raw olive pomace (ROP). It consists, firstly of the impregnation of ROP by OMWW and the conversion of the resulting impregnated sample (IROP) into hydrochars and biochars through hydrothermal carbonization (HTC) and slow pyrolysis methods, respectively. The impact of the treatment temperature on the physico-chemical properties of the derived chars was assessed by various analytical techniques. The hydrochars production yields were found to be higher than the biochars ones and associated to the lower temperature used. However, the generated biochars possess higher carbon percentage and lower volatile matter contents. In addition, the increase of the hydrothermal and pyrolysis carbonization temperatures shows an increase of macro-elements contents and a significant decrease of the O/C ratios which led to an enhancement of the high heating value for both hydrochars and biochars. The FTIR and Boehm titration analysis highlighted a significant alteration of the biochars surface chemistry compared to hydrochars evidenced by the lower amount of functional groups. The collected data emphasize on the efficient potential application of hydrochars and biochars for agricultural and environmental applications, respectively. Furthermore, it was noted that both chars have high energetic potentials and could be used for co-firing with coal in industrial boilers.

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Durante, Bleve, Selvaggini, Veneziani, Servili et Mita. « Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste ». Molecules 24, n^o 18 (6 septembre 2019) : 3258. http://dx.doi.org/10.3390/molecules24183258.

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Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.

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Aqeel, Abdullah M., Khalid M. Hameed et Muhammad Alaudatt. « Effect of Olive Mill By-products on Mineral Status, Growth and Productivity of Faba Bean ». Journal of Agronomy 6, n^o 3 (15 juin 2007) : 403–8. http://dx.doi.org/10.3923/ja.2007.403.408.

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Majbar, Z., K. Lahlou, M. Ben Abbou, E. Ammar, A. Triki, W. Abid, M. Nawdali et al. « Co-composting of Olive Mill Waste and Wine-Processing Waste : An Application of Compost as Soil Amendment ». Journal of Chemistry 2018 (23 septembre 2018) : 1–9. http://dx.doi.org/10.1155/2018/7918583.

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In order to decrease the environmental harm produced by the agro industries’ wastes’, an investigation of the co-composting of olive mill waste (olive mill wastewater (OMW), olive mill sludge (OMS)) and wine by-products (grape marc and winery wastewater) was done. Three aerated windrows of variable compositions were performed; these windrows differ in terms of their initial composition and the liquid used for their humidification; OMW and wastewater winery were used for humidification to replace water for windrow moistening. Moreover, the main physicochemical parameters (temperature, pH, electrical conductivity, and C/N) were monitored to evaluate the co-composting process. The latter lasted around three months. The elaborated composts were characterized by low C/N ratio, and they were rich in fertilizing and nutriment elements and of low heavy metal contents. The humidification of the windrows with OMW showed effectiveness in improving the windrows temperature, reflected by the high temperatures monitored during the composting process in comparison with the windrow humidified with winery wastewater. Furthermore, a longer thermophilic phase was held in windrows carrying OMS. The valorization of the produced composts for soil amendment significantly improved the soil fertility. Indeed, field experiments showed an increase in radish yield by 10%, the composts were harmless and did not have any phytotoxic effect on radish growth.

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Dounavis, Athanasios Sotirios. « Techno-economic Analysis of the Olive Oil Mills Waste Valorisation for Energy Production : A Case Study of Corfu ». Environmental Research, Engineering and Management 75, n^o 4 (20 décembre 2019) : 18–29. http://dx.doi.org/10.5755/j01.erem.75.4.23072.

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Olive oil production in Greece is undoubtedly linked to its history and tradition. However, large quantities of by-products are produced (with the olive oil production) which are harmful to the environment. Those environmental problems are a result of the chemical composition of the waste and its high organic load. This intense phenomenon has led to the exploration and development of methods and technolog0ies for the treatment of olive mill waste. One of the methods used is the biogas production through anaerobic digestion and its subsequent disposal for energy production. This method could be particularly appealing to the Greek islands so that there is their energy dependence from the mainland. A typical example is the island of Corfu as the problem of waste from olive oil mills is intense and its energy demands are increased. Therefore, energy production via anaerobic digestion could greatly contribute to overcoming the current situation. The purpose of this study is to design a central power plant, which is fed by biogas, produced by the anaerobic digestion of the waste oil mills in Corfu and to present various economic data regarding its construction and operation.

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Peeters, Kelly, Ana Miklavčič Višnjevec, Esakkiammal Sudha Esakkimuthu, Matthew Schwarzkopf et Črtomir Tavzes. « The Valorisation of Olive Mill Wastewater from Slovenian Istria by Fe3O4 Particles to Recover Polyphenolic Compounds for the Chemical Specialties Sector ». Molecules 26, n^o 22 (17 novembre 2021) : 6946. http://dx.doi.org/10.3390/molecules26226946.

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Olive oil production using three-phase decanter systems creates olive oil and two by-products: olive mill wastewater (OMWW) and pomace. These by-products contain the highest share of polyphenolic compounds that are known to be associated with beneficial effects on human health. Therefore, they are an attractive source of phenolic compounds for further industrial use in the cosmetic, pharmaceutical and food industries. The use of these phenolics is limited due to difficulties in recovery, high reactivity, complexity of the OMWW matrix and different physiochemical properties of phenolic compounds. This research, focused on OMWW, was performed in two phases. First, different polyphenol extraction methods were compared to obtain the method that yields the highest polyphenol concentration. Twenty-five phenolic compounds and their isomers were determined. Acidifying OMWW, followed by five minutes of ultrasonication, resulted in the highest measured polyphenol content of 27 mg/L. Second, the collection of polyphenolic compounds from OMWW via adsorption on unmodified iron (II, III) oxide particles was investigated. Although low yields were obtained for removed polyphenolic compounds in one removal cycle, the process has a high capability to be repeated.

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Ramos, Patrícia, Sónia A. O. Santos, Ângela R. Guerra, Olinda Guerreiro, Laura Felício, Eliana Jerónimo, Armando J. D. Silvestre, Carlos Pascoal Neto et Maria Duarte. « Valorization of olive mill residues : Antioxidant and breast cancer antiproliferative activities of hydroxytyrosol-rich extracts derived from olive oil by-products ». Industrial Crops and Products 46 (avril 2013) : 359–68. http://dx.doi.org/10.1016/j.indcrop.2013.02.020.

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Droussi, Zainab, Valeria D’Orazio, Mohamed Hafidi et Aaziz Ouatmane. « Elemental and spectroscopic characterization of humic-acid-like compounds during composting of olive mill by-products ». Journal of Hazardous Materials 163, n^o 2-3 (avril 2009) : 1289–97. http://dx.doi.org/10.1016/j.jhazmat.2008.07.136.

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Barakat, Nada, Dimitris P. Makris, Panagiotis Kefalas et Elefteria Psillakis. « Removal of olive mill waste water phenolics using a crude peroxidase extract from onion by-products ». Environmental Chemistry Letters 8, n^o 3 (7 avril 2009) : 271–75. http://dx.doi.org/10.1007/s10311-009-0216-z.

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Lajili, M., L. Limousy et M. Jeguirim. « Physico-chemical properties and thermal degradation characteristics of agropellets from olive mill by-products/sawdust blends ». Fuel Processing Technology 126 (octobre 2014) : 215–21. http://dx.doi.org/10.1016/j.fuproc.2014.05.007.

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Sánchez-Monedero, Miguel A., Nuria Serramiá, Concepción García-Ortiz Civantos, Antonia Fernández-Hernández et Asunción Roig. « Greenhouse gas emissions during composting of two-phase olive mill wastes with different agroindustrial by-products ». Chemosphere 81, n^o 1 (septembre 2010) : 18–25. http://dx.doi.org/10.1016/j.chemosphere.2010.07.022.

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Conte, Paola, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo et Antonio Piga. « Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater ». Foods 10, n^o 5 (22 avril 2021) : 923. http://dx.doi.org/10.3390/foods10050923.

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Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.

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Koutrotsios, Georgios, Marianna Patsou, Evdokia K. Mitsou, Georgios Bekiaris, Maria Kotsou, Petros A. Tarantilis, Vasiliki Pletsa, Adamantini Kyriacou et Georgios I. Zervakis. « Valorization of Olive By-Products as Substrates for the Cultivation of Ganoderma lucidum and Pleurotus ostreatus Mushrooms with Enhanced Functional and Prebiotic Properties ». Catalysts 9, n^o 6 (16 juin 2019) : 537. http://dx.doi.org/10.3390/catal9060537.

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The successful management of olive by-products constitutes a major challenge due to their huge volume, high organic content, and toxicity. Olive-mill wastes (TPOMW) and olive pruning residues (OLPR) were evaluated as substrates for the cultivation of Ganoderma lucidum and Pleurotus ostreatus. Chemical composition, glucans, total phenolic content, and antioxidant activity were measured in mushrooms, and their prebiotic potential was assessed by examining their effect on the growth of four intestinal bacteria. Several substrates based on olive by-products had a positive impact on P. ostreatus mushroom production, whereas only one performed adequately for G. lucidum. Increased ratios of OLPR to wheat-straw resulted in an increase of crude protein content in P. ostreatus fruit-bodies by up to 42%, while G. lucidum mushrooms from OLPR-based substrates exhibited an up to three-fold increase in α-glucan, or a significant enhancement of β-glucan content, when compared to beech sawdust (control). The mushrooms’ FTIR spectra confirmed the qualitative/quantitative differentiation detected by standard assays. In regard to prebiotic properties, mushrooms powder supported or even enhanced growth of both Lactobacillus acidophilus and L. gasseri after 24/48 h of incubation. In contrast, a strain-specific pattern was observed in bifidobacteria; mushrooms hindered Bifidobacterium bifidum growth, whereas they supported a similar-to-glucose growth for B. longum.

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Casacchia, Teresa, Pietro Toscano, Adriano Sofo et Enzo Perri. « Assessment of microbial pools by an innovative microbiological technique during the co-composting of olive mill by-products ». Agricultural Sciences 02, n^o 02 (2011) : 104–10. http://dx.doi.org/10.4236/as.2011.22015.

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Pampuri, Alessia, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte et al. « Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste ». Foods 10, n^o 5 (29 avril 2021) : 980. http://dx.doi.org/10.3390/foods10050980.

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Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process.

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La Cal Herrera, J. A., F. Jurado et B. Ogayar. « A New Model of Energy Valorization for Olive Grove By-Products Based on the Gasification Technology Integrated in an Olive-Oil Mill ». International Journal of Green Energy 9, n^o 7 (octobre 2012) : 661–72. http://dx.doi.org/10.1080/15435075.2011.625588.

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Roila, Rossana, Beatrice Sordini, Sonia Esposto, David Ranucci, Sara Primavilla, Andrea Valiani, Agnese Taticchi, Raffaella Branciari et Maurizio Servili. « Effect of the Application of a Green Preservative Strategy on Minced Meat Products : Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life ». Foods 11, n^o 16 (14 août 2022) : 2447. http://dx.doi.org/10.3390/foods11162447.

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The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORACFL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.

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Paulo, Filipa, Loleny Tavares et Lúcia Santos. « Olive Mill Pomace Extract Loaded Ethylcellulose Microparticles as a Delivery System to Improve Olive Oils Oxidative Stability ». Resources 12, n^o 1 (3 janvier 2023) : 6. http://dx.doi.org/10.3390/resources12010006.

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The protective effect of olive mill pomace (OMP) loaded ethylcellulose microparticles as an alternative to synthetic antioxidants against the oxidation of olive oils was assessed. OMP extract was obtained by an optimized two-step solid-liquid extraction; encapsulation was performed by double emulsion solvent evaporation technique considering a theoretical loading content in phenolic compounds of 5% (w/w). The changes in the peroxide values, the p-anisidine values, the total oxidation values, the free fatty acids content, the total antioxidant activity, and the total phenolic content were synchronized under storage at 62 °C. The results of oxidative stability were compared with plain oils, oils enriched with synthetic antioxidants, and oils fortified with OMP extract. The encapsulation efficiency of phenolic compounds was 96.0 ± 0.3%. The fortification of olive oils with microparticles retarded the appearance of peroxides, reduced the content of secondary oxidation products, and slowed down hydrolysis processes. The microparticles were efficiently designed to sustain the release of antioxidants to control the oxidative status of oil samples, retarding the free fatty acids formation rather than synthetic antioxidants. The results of this study bring new perspectives regarding the potential use of encapsulated extracts rich in antioxidants as an alternative to synthetic antioxidants to improve oil oxidative stability.

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Soriano-Serrano, Manuel, Jesús Antonio Carrillo-Castrillo, Juan Carlos Rubio-Romero et Manuel García-Jiménez. « The Impact of Enforcement Capabilities on the Effectiveness of Public Assessment on Occupational Safety ». International Journal of Environmental Research and Public Health 17, n^o 17 (3 septembre 2020) : 6426. http://dx.doi.org/10.3390/ijerph17176426.

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(1) Objective: The objective of this study was to evaluate the effect of enforcement capabilities on the efficacy of two public interventions to improve occupational safety in olive mills. (2) Method: The difference in efficacy was evaluated by comparing the risks detected in two groups in an initial assessment (with visits in the 2006–2008 period) to the risks detected in a later assessment, either after an intervention by Authorized Technicians with enforcement capabilities or after an intervention by Technical Advisors without enforcement capabilities (2011–2013). The assessments identified risks in the companies, according to a specific risk map for olive oil mill enterprises. (3) Results: Statistically significant differences were observed in the comparison of the risk reductions of the two groups, with regard to the initial assessment. The greatest reductions in risk were found in the companies that received interventions by Authorized Technicians with enforcement capabilities, in the sections of individual protection equipment and the storage of dangerous products. (4) Conclusion: Interventions by Authorized Technicians with enforcement capabilities are more effective than interventions by Technical Advisors without enforcement capabilities.

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El-Mrini, Soufiane, Rachid Aboutayeb, Khalid Azim et Abdeljalil Zouhri. « CO-COMPOSTING PROCESS ASSESSMENT OF THREE-PHASE OLIVE MILL POMACE AND TURKEY MANURE IN MOROCCO ». Journal of Southwest Jiaotong University 56, n^o 6 (24 décembre 2021) : 764–78. http://dx.doi.org/10.35741/issn.0258-2724.56.6.68.

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Olive oil and turkey livestock activities in Morocco generate huge quantities of olive pomace and turkey manure, which cause soil, water, and environmental pollution. Composting is a suitable solution for these bio-wastes. This work aimed to study co-composting parameters evolution of three-phase olive pomace (OP) and turkey manure (TM) and evaluate final composts’ quality. Four heaps (OP+TM+wheat straw) were composted at different initial carbon-nitrogen (C/N) ratios (20 and 28), moistened as needed, and turned manually once or twice a week in the open air. The studied parameters have experienced ups and downs over time depending on different phases of composting and according to the initial heaps’ composition. Final composts were stable and mature with pH around neutrality, significant total nitrogen and nitrate content enhancement, and a significant reduction in organic matter for the two heaps with final values higher than 43.66%. There was a significant decrease in the C/N ratio for all heaps with final values between 11 and 13, proving the composts' stability. The increase in CEC (Cation exchange capacity) was significant with final values > 90.76 meq 100g-1, proving good humification as well as that of CEC/Organic carbon ratio (CEC/OC) with final values >1.7 proving final composts’ maturity. These results are beneficial firstly for Moroccan small-scale olive oil factories and poultry livestock farming, as it confirms the effectiveness of low-cost heap composting to manage their by-products. Secondly, farmers can use the obtained compost as an organic amendment to improve the soil's physicochemical properties and increase productivity.

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