Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juice. (1st November 2022)

• Record Type: Journal Article
• Authors: Foti, Paola; Occhipinti, Paride S.; Romeo, Flora V.; Timpanaro, Nicolina; Musumeci, Teresa; Randazzo, Cinzia L.; Caggia, Cinzia
• Is Part Of: Food chemistry. Volume 393(2022)
• Publication Date: 2022-11-01
• Subjects: By-product -- Phenols -- Antimicrobial activity -- Antioxidant activity -- Natural additives; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133428
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The membrane filtration allows to recovery biophenols from olive mill wastewater. Olive mill wastewater is a source of biomolecules to obtain functional food. An olive mill wastewater concentrate was added to a blood orange juice. The fortified blood orange juice may be proposed as new functional food. Abstract: In the present study, a tangential membrane filtration system was applied to recover phenols from olive mill wastewater. The obtained concentrates were characterised for physico-chemical traits, antioxidant activity and antimicrobial effects. Results indicated that the highest concentration of hydroxytyrosol (7203.7 mg/L) was detected in the concentrate obtained by reverse osmosis, which also showed the highest antioxidant and antimicrobial activity. Moreover, the same concentrate was added, at different ratio, up to 4:250 v/v, into a commercial blood orange juice. The fortified juice with the addition of the concentrate, up to 2:250 v/v ratio, did not show off-flavour and off-odour compared to the control. Furthermore, after 60 days of refrigerated storage, the fortified juice exhibited a hydroxytyrosol content still complying with the daily intake recommended by EFSA health claim. The obtained results can be industrially useful in producing orange juice added with a natural antioxidant concentrate as a 'clean label' ingredient.