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...

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Detalles Bibliográficos
Autores: Rus-Fernández, Patricia|||0000-0002-8849-5292, Fuentes López, Ana|||0000-0002-4144-2396, González-González, Mar
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución: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
Acceso en línea:https://riunet.upv.es/handle/10251/220153
Access Level:acceso abierto
Palabra clave:Table olive powder
Drying
Phenolic compounds
Sustainability
Antioxidant
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spelling Table Olive Powder: A new ingredient from food industry discardsRus-Fernández, Patricia|||0000-0002-8849-5292Fuentes López, Ana|||0000-0002-4144-2396González-González, MarTable olive powderDryingPhenolic compoundsSustainabilityAntioxidant[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.This research was supported by the project CPP2021-008426 funded by MCIU/AEI/10.13039/501100011033 and by the "European Union NextGenerationEU/PRTR". Funding for open access charge: CRUE-Universitat Polite de Valencia.ElsevierEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Departamento de Tecnología de AlimentosEuropean CommissionUniversitat Politècnica de ValènciaMinisterio de Ciencia, Innovación y UniversidadesRepositorio Institucional de la Universitat Politècnica de València Riunet20242024-10-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/220153reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Ciencia, Innovación y Universidades https://doi.org/10.13039/100014440 CPP2021-008426open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2201532026-06-13T07:49:27Z
dc.title.none.fl_str_mv Table Olive Powder: A new ingredient from food industry discards
title Table Olive Powder: A new ingredient from food industry discards
spellingShingle Table Olive Powder: A new ingredient from food industry discards
Rus-Fernández, Patricia|||0000-0002-8849-5292
Table olive powder
Drying
Phenolic compounds
Sustainability
Antioxidant
title_short Table Olive Powder: A new ingredient from food industry discards
title_full Table Olive Powder: A new ingredient from food industry discards
title_fullStr Table Olive Powder: A new ingredient from food industry discards
title_full_unstemmed Table Olive Powder: A new ingredient from food industry discards
title_sort Table Olive Powder: A new ingredient from food industry discards
dc.creator.none.fl_str_mv Rus-Fernández, Patricia|||0000-0002-8849-5292
Fuentes López, Ana|||0000-0002-4144-2396
González-González, Mar
author Rus-Fernández, Patricia|||0000-0002-8849-5292
author_facet Rus-Fernández, Patricia|||0000-0002-8849-5292
Fuentes López, Ana|||0000-0002-4144-2396
González-González, Mar
author_role author
author2 Fuentes López, Ana|||0000-0002-4144-2396
González-González, Mar
author2_role author
author
dc.contributor.none.fl_str_mv Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Departamento de Tecnología de Alimentos
European Commission
Universitat Politècnica de València
Ministerio de Ciencia, Innovación y Universidades
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Table olive powder
Drying
Phenolic compounds
Sustainability
Antioxidant
topic Table olive powder
Drying
Phenolic compounds
Sustainability
Antioxidant
description [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.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-10-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/220153
url https://riunet.upv.es/handle/10251/220153
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades https://doi.org/10.13039/100014440 CPP2021-008426
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,228081

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