Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products As Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2021 Apr 30

PMID 33917644

Citations 14

Authors

Francesca Luzi

Elisa Pannucci

Mariangela Clemente

Edoardo Grande

Silvia Urciuoli

Annalisa Romani

Luigi Torre

Debora Puglia

Roberta Bernini

Luca Santi

Affiliations

Soon will be listed here.

Abstract

Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% /) and a combination of both at 5% /. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.

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