Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications.

Maria Tufariello,Giovanni Mita,Agnese Taticchi,Gianluca Bleve,Gianluca Veneziani,Maurizio Servili,Miriana Durante

doi:10.3389/fnut.2019.00003

Maria Tufariello, Giovanni Mita + Show 5 more

Open Access

https://doi.org/10.3389/fnut.2019.00003

Copy DOI

Abstract

Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8–12% residual olive oil. We characterized the main bioactive compounds in POC from black olives (cv. Leccino and Cellina di Nardò) and also verified the biotechnological aptitude of selected yeast and lactic acid bacteria from different sources, in transforming POC into a new fermented product. The strategy of sequential inoculum of Saccharomyces cerevisiae and Leuconostoc mesenteroides was successful in driving the fermentation process. In fermented POC total levels of phenols were slightly reduced when compared with a non-fermented sample nevertheless the content of the antioxidant hydroxytyrosol showed increased results. The total levels of triterpenic acids, carotenoids, and tocochromanols results were almost unchanged among the samples. Sensory notes were significantly improved after fermentation due to the increase of superior alcohols, esters, and acids. The results reported indicate a possible valorisation of this by-product for the preparation of food products enriched in valuable healthy compounds.

Highlights

The olive oil industry has a great global importance and economic impact especially for Mediterranean countries, which contribute to about 92% of the world’s olive oil production
Yeast strains used in this study were: a wine yeast Saccharomyces cerevisiae strain ENARTIS FERM SC (ESSECO, Trecate, Italy) (WSC), two brew yeasts [Australian bitter and pale ale malt (YPA), Coopers, Australia] (YAB), a commercial baker’s yeast (BY), Candida boidinii ISPA-LE-A5y (A5y) isolated from olive mill wastewaters, Saccharomyces cerevisiae ISPALE-KI 30-1 (KI-30-1) isolated from fermented table olives, S. cerevisiae ISPA-LE-LI 60-17 (LI-60-17) from fermented table olives
In order to identify yeast and LAB strains as candidate starter for Patè Olive Cake (POC) fermentation, lab-scale fermentations in media containing 50% (w/v) POC were set up

Summary

Introduction

The olive oil industry has a great global importance and economic impact especially for Mediterranean countries, which contribute to about 92% of the world’s olive oil production (about 3 million tons seasons 2017–2018). The high quantity of olives processed by the milling industry results in the production of a large amount of various by-products that must be properly managed to limit serious environmental impact. For these reasons at the present time these by-products represent a relevant cost for the milling industry. In particular the two-phase milling process produces a large amount of olive pomace called olive cake that contains olive pulp, skin, stone, and water and is known to be a phytotoxic and environmental pollutant. It is known that olive pomace is a rich source of valuable compounds that can be recovered [2, 3]. Olive drupes are very rich in phenolic compounds most of these compounds (about 98%) are lost in the olive mill by-products [4,5,6]

Methods

Results

Conclusion