Gullón Patricia, Gullón Beatriz, Astray Gonzalo, Carpena María, Fraga-Corral María, Prieto Miguel A, Simal-Gandara Jesus
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain.
Department of Chemical Engineering, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain.
Food Res Int. 2020 Nov;137:109683. doi: 10.1016/j.foodres.2020.109683. Epub 2020 Sep 18.
In the last years, the consumption of olive oil has experienced a sharp rise due to its organoleptic and healthy properties and with this the wastes and by-products derived from the olive production and the olive oil industry have also increased causing important environmental and economic issues. However, the high content in bioactive compounds of these wastes and by-products makes that its recovery is both a great challenge and an excellent opportunity for the olive oil sector.
This review encompasses the more outstanding aspects related to the advances achieved until date in the olive oil by-products valorisation and added-value applications for innovative functional foods.
Taking into account the information reported in this manuscript, the development of a multiproduct biorefinery in cascade using eco-friendly technologies interchangable seems a suitable stratety to obtaining high added value compounds from olive oil by-products with applications in the field of innovative functional foods. In addition, this would allow an integral valorization of these residues enhancing the profitability of the olive oil industry. On the other hand, the biocompounds fom olive oil by-products have been described by their interesting bioactivities with beneficial properties for the consumers' health; therefore, their incorporation into the formulation of functional foods opens new possibilities in the field of innovative foods. Future perspective: Despite the studies descibed in the literature, more research on the healthy properties of the recovered compounds and their interactions with food components is key to allow their reintegration in the food chain and therefore, the removal of the olive oil by-products.
近年来，由于橄榄油的感官特性和健康属性，其消费量急剧上升，与此同时，橄榄油生产和橄榄油产业产生的废弃物和副产品也有所增加，引发了重要的环境和经济问题。然而，这些废弃物和副产品中生物活性化合物的高含量使得其回收利用既是一项巨大挑战，也是橄榄油行业的绝佳机遇。
本综述涵盖了迄今为止在橄榄油副产品增值及创新功能性食品附加值应用方面取得的进展的更突出方面。
考虑到本手稿中报告的信息，采用可互换的环保技术分级开发多产品生物精炼厂似乎是一种合适的策略，可从橄榄油副产品中获得高附加值化合物，并应用于创新功能性食品领域。此外，这将使这些残留物得到整体增值，提高橄榄油行业的盈利能力。另一方面，橄榄油副产品中的生物化合物因其对消费者健康有益的有趣生物活性而被描述；因此，将它们纳入功能性食品配方为创新食品领域开辟了新的可能性。未来展望：尽管文献中有相关研究，但对回收化合物的健康特性及其与食品成分相互作用的更多研究是使其重新融入食物链并因此消除橄榄油副产品的关键。
