What is it about?
This study aimed to optimize a green extraction method, combining ultrasound, stirring, and β-cyclodextrin (BCD) aqueous solutions to recover the bioactive compounds of the olive pomace, a by-product in the olive oil industry. It presents the results of the green extraction method optimization, but also physical and stability tests (SEM, water sorption isotherms, DSC, and calorimetry) performed on the obtained dehydrated extracts showing the benefits of the methodology applied.
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Why is it important?
Olive pomace is produced in massive quantities each year worldwide, which is an environmental concern. Therefore, the extraction of its phenolic compounds and unsaturated fatty acids can contribute significantly to this olive by-product management and generate additional income for farmers and producers. Although the present study outlines a green extraction method at a laboratory scale, it can be scaled up since the studied technologies are available for industrial applications. This extraction is proposed as a green method to obtain a powdered ingredient with antioxidant properties from agro-industrial by-products, which could be applied in the development of functional food formulations and contribute to the environment.
Read the Original
This page is a summary of: β‐cyclodextrin enhanced ultrasound‐assisted extraction as a green method to recover olive pomace bioactive compounds, Journal of Food Processing and Preservation, January 2021, Wiley, DOI: 10.1111/jfpp.15194.
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