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Volume 11
Issue 16
10.3390/app11167511
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Review

Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

by
Paola Foti
1,2,
Flora V. Romeo
2,
Nunziatina Russo
1,3,
Alessandra Pino
1,3,
Amanda Vaccalluzzo
1,
Cinzia Caggia
1,3,* and
Cinzia L. Randazzo
1,3
1
Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
2
Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy
3
ProBioEtna srl, Spin off of University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
*
Author to whom correspondence should be addressed.
Appl. Sci. 2021, 11(16), 7511; https://doi.org/10.3390/app11167511
Submission received: 7 July 2021 / Revised: 3 August 2021 / Accepted: 7 August 2021 / Published: 16 August 2021
(This article belongs to the Special Issue Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes)
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Abstract

Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
Keywords: olive oil extraction; microbial consortium; phenols; functional foods olive oil extraction; microbial consortium; phenols; functional foods

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MDPI and ACS Style

Foti, P.; Romeo, F.V.; Russo, N.; Pino, A.; Vaccalluzzo, A.; Caggia, C.; Randazzo, C.L. Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. Appl. Sci. 2021, 11, 7511. https://doi.org/10.3390/app11167511

AMA Style

Foti P, Romeo FV, Russo N, Pino A, Vaccalluzzo A, Caggia C, Randazzo CL. Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. Applied Sciences. 2021; 11(16):7511. https://doi.org/10.3390/app11167511

Chicago/Turabian Style

Foti, Paola, Flora V. Romeo, Nunziatina Russo, Alessandra Pino, Amanda Vaccalluzzo, Cinzia Caggia, and Cinzia L. Randazzo. 2021. "Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries" Applied Sciences 11, no. 16: 7511. https://doi.org/10.3390/app11167511

APA Style

Foti, P., Romeo, F. V., Russo, N., Pino, A., Vaccalluzzo, A., Caggia, C., & Randazzo, C. L. (2021). Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. Applied Sciences, 11(16), 7511. https://doi.org/10.3390/app11167511

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