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.


This method can also be presented as a possible solution for the issues in the olive oil industry's environmental sustainability, adding value to an agro-industrial waste. The mechanism through which BCD affects the extracts' properties requires additional investigation because the causes could not be unique. In this sense, further research should be conducted to evaluate BCD's effect on sensory properties or its ability to solve possible off-flavors problems by molecular inclusion of the responsible compounds.

Gastón Maraulo
ITAPROQ (CONICET-UBA), Buenos Aires, Argentina.

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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