NADES for food industry innovation: novel bioadditives based on olive oil byproducts

NEULS MAYER MORGANA; ESPINO, MAGDALENA; FERNANDEZ MARÍA DE LOS ANGELES; SILVA, MARÍA F.

FOOD AND BIOPRODUCTS PROCESSING

INST CHEMICAL ENGINEERS

Año: 2022

0960-3085

There is an urgent need for the replacement of synthetic food additives by natural-based ones. In this scenario the recovery of biocompounds from byproducts represents a huge opportunity for their application as bioadditives in food industry. Among bioactive compounds, phenolics are recognized for their biological properties, being excellentoxidants, antimicrobials, dyes in food applications. In this work green technologies with Natural Deep Eutectic Solvents (NADES) were combined for phenolic extraction, mainly luteolin and hydroxityrosol, from olive pomace of different seasons and cultivars. Three different NADES and organic solvent were evaluated being the mixture composed of lactic acid, glucose and water (LGH) selected due to its highest performance for phenolictraction. To support the potential application of olive pomace-LGH extract as functional ingredient or food additive, in vitro digestion was performed. Phenolic content, totalthocyanin, antioxidant capacity hydroxytyrosol (Hty) and luteolin (Lut) concentration were monitored during the different steps of the process. Recovery index for intestinal phase was 183% for Hty and 75% for Lut indicating a high stability during gastrointestinal process. Regarding anthocyanins, 43% remained available, revealing the potential of LGH when compared with other researches. Bioaccessibility evaluation of olive pomace-LGH extract contributes to novel bioadditives development.