Table Olive Powder: A new ingredient from food industry discards
[EN] This study aimed to obtain olive powder from table olive industry discards to use it as a valuable ingredient for developing new products or for replacing commercial additives. The drying process was conducted by convective drying (50 degrees C and 70 degrees C) and freeze-drying. The raw mater...
| Autores: | , , |
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| Formato: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Recursos: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/220153 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/220153 |
| Access Level: | acceso abierto |
| Palavra-chave: | Table olive powder Drying Phenolic compounds Sustainability Antioxidant |
| Resumo: | [EN] This study aimed to obtain olive powder from table olive industry discards to use it as a valuable ingredient for developing new products or for replacing commercial additives. The drying process was conducted by convective drying (50 degrees C and 70 degrees C) and freeze-drying. The raw material came from Spanish-style green pitted olives and anchovy-stuffed olives. Table olive powders were characterised by their proximate composition, physicochemical characteristics, antioxidant properties and lipid oxidation. The drying process did not affect the final product's nutritional value, which was determined mainly by the employed raw material, but high temperatures strongly impacted colour and caused a reduction in the bioactive compounds between 60 and 70 %. The freezedried table olive powder had the highest phenolic content at over 2500 mg GAE/kg and antioxidant properties, which reduce product lipid oxidation below 2 mg MDA/kg. This work expounds the best drying process to obtain a novel high-quality ingredient from table olive discards. |
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