Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Ferreira, DM (Author) Other; Machado, S (Author) Other; Santo, LE (Author) Other; Costa, ASG (Author) Other; Ranga, F (Author) Other; Chis, MS (Author) Other; Palmeira, JD (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Alves, RC (Author) Other; Helena Sousa (Author) FFUP

Journal

Title: FERMENTATION-BASEL

Vol. 10

Final page: 287

ISSN: 2311-5637

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-010-PGQ

DOI: 10.3390/fermentation10060287

Abstract (EN): Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, having in view its valorization as a novel food, thereby creating opportunities for the food industry and addressing a challenge of the olive oil sector. The chemical and microbiological modifications that occurred along the fermentation were followed. The results showed no significant differences (p > 0.05) in total protein between the control and the fermented samples; however, the latter exhibited higher levels of essential amino acids. The major nonessential and essential amino acids were glutamic acid and leucine in all samples. There was a significant increase in the total fat of the 32-day sample and the main fatty acid was oleic acid in all samples. There were considerable reductions in total vitamin E, phenolics, and antioxidant activity values post-fermentation. Hydroxytyrosol replaced oleacein as the main phenolic in the 32-day sample. A sharp increase in total microorganisms occurred (2.20 x 102 to 3.00 x 104-2.01 x 107 colony forming units/mL) but no pathogenic microorganisms were detected. Overall, olive pomace fermentation creates novel products for the food industry with a balanced nutritional composition.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 17