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Article

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

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Department of Agricultural and Environmental Sciences (DiSAA), Università degli Studi di Milano, 20133 Milan, Italy
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Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
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Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, 64100 Teramo, Italy
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Department of Agraria, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
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Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, 70126 Bari, Italy
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Department of Agricultural Sciences, Università degli Studi di Sassari, 07100 Sassari, Italy
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Department of Food and Drug, University of Parma, 43124 Parma, Italy
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Author to whom correspondence should be addressed.
Foods 2021, 10(5), 980; https://doi.org/10.3390/foods10050980
Received: 12 March 2021 / Revised: 21 April 2021 / Accepted: 26 April 2021 / Published: 29 April 2021
(This article belongs to the Special Issue Sustainability of Olive Oil System)
Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process. View Full-Text
Keywords: life cycle assessment; biocompounds; shelf life; environmental sustainability; biscuits; gluten-free breadsticks; salad dressing; vegan mayonnaise; circular economy; waste recovery life cycle assessment; biocompounds; shelf life; environmental sustainability; biscuits; gluten-free breadsticks; salad dressing; vegan mayonnaise; circular economy; waste recovery
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MDPI and ACS Style

Pampuri, A.; Casson, A.; Alamprese, C.; Di Mattia, C.D.; Piscopo, A.; Difonzo, G.; Conte, P.; Paciulli, M.; Tugnolo, A.; Beghi, R.; Casiraghi, E.; Guidetti, R.; Giovenzana, V. Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods 2021, 10, 980. https://doi.org/10.3390/foods10050980

AMA Style

Pampuri A, Casson A, Alamprese C, Di Mattia CD, Piscopo A, Difonzo G, Conte P, Paciulli M, Tugnolo A, Beghi R, Casiraghi E, Guidetti R, Giovenzana V. Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods. 2021; 10(5):980. https://doi.org/10.3390/foods10050980

Chicago/Turabian Style

Pampuri, Alessia, Andrea Casson, Cristina Alamprese, Carla D. Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, and Valentina Giovenzana. 2021. "Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste" Foods 10, no. 5: 980. https://doi.org/10.3390/foods10050980

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