Active Biodegradable Packaging Films Based on the Revalorization of Food-Grade Olive Oil Mill By-Products
Source abstract
Abstract
Synthetic packaging is being replaced by biodegradable packaging through the revalorization of food industry by-products. The olive oil (OO) industry, known for producing large quantities of antioxidant-rich by-products, can be a major supplier for sustainable packaging materials. This study aims to valorize a food-grade by-product (defatted flour, DF) from OO extraction produced using a zero-waste strategy that combines expeller press technology and supercritical CO2 extraction. DF and its aqueous extract (DFE) were combined with carboxymethylcellulose (CMC) to create biodegradable bioactive packaging films. DF contains a high content of insoluble dietary fiber (28.4%) and total phenolic compounds (35,000 ppm), including oleuropein, elenolic acid, hydroxytyrosol, and tyrosol (4324, 3603, 1525, and 157 ppm, respectively). This study examined the effects of DF and DFE on the physicochemical and barrier properties of the films, as well as their capacity to delay oxidation in polyunsaturated fatty acid-rich oil. Films with DF and DFE contained high phenolic content (1500 and 1200 ppm, respectively), and their inclusion improved ultraviolet visible barrier capacity. Additionally, oil oxidation was slower when protected by DF- and DFE-based films than when protected with CMC film alone. This allows their use as protective packaging and potential carriers of bioactive oils to enhance the nutritional and functional qualities of packaged foods.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: biodegradable polymer synthesis and properties · Nanocomposite Films for Food Packaging
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain
References (44)
Show source-provided references
1. Analysis and trends for Life Cycle Assessment of olive oil production10.1016/j.spc.2019.04.003 ↗
2. Jimenez-Lopez, C., Carpena, M., Lourenço-Lopes, C., Gallardo-Gomez, M., Lorenzo, J.M., Barba, F.J., Prieto, M.A., and Simal-Gandara, J. (2020). Bioactive compounds and quality of extra virgin olive oil. Foods, 9.10.3390/foods9081014 ↗
3. Recovery and removal of phenolic compounds from olive mill wastewater10.1007/s11746-013-2350-9 ↗
4. Physicochemical and sensory analysis of Olive oil from roasted olives10.1016/j.foohum.2023.10.007 ↗
5. Chabni, A., Vázquez, L., Bañares, C., and Torres, C.F. (2023). Combination of Dehydration and Expeller as a Novel Methodology for the Production of Olive Oil. Molecules, 28.10.3390/molecules28196953 ↗
6. Chemical characterization of pomegranate and alfalfa seed oils obtained by a two-step sequential extraction procedure of expeller and supercritical CO2 technologies10.1016/j.jfca.2022.105040 ↗
7. Supercritical CO2 extraction of oil from Crushed Algerian olives10.1016/j.supflu.2017.08.005 ↗
8. Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product10.1016/j.foodres.2018.03.031 ↗
9. Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation10.1016/j.jfoodeng.2021.110744 ↗
10. Azevedo, A.G., Barros, C., Miranda, S., Machado, A.V., Castro, O., Silva, B., Saraiva, M., Silva, A.S., Pastrana, L., and Carneiro, O.S. (2022). Active flexible films for food packaging: A review. Polymers, 14.10.3390/polym14122442 ↗
11. Plastics and health risks10.1146/annurev.publhealth.012809.103714 ↗
12. Application of biodegradable polymers in food packaging industry: A comprehensive review10.1007/s41783-018-0049-y ↗
13. Ramakrishnan, R., Kim, J.T., Roy, S., and Jayakumar, A. (2024). Recent advances in carboxymethyl cellulose-based active and intelligent packaging materials: A comprehensive review. Int. J. Biol. Macromol.10.1016/j.ijbiomac.2023.129194 ↗
14. Yaradoddi, J.S., Banapurmath, N.R., Ganachari, S.V., Soudagar, M.E.M., Mubarak, N.M., Hallad, S., Hugar, S., and Fayaz, H. (2020). Biodegradable carboxymethyl cellulose based material for sustainable packaging application. Sci. Rep., 10.10.1038/s41598-020-78912-z ↗
15. Sahraee, S., Milani, J.M., Regenstein, J.M., and Kafil, H.S. (2019). Protection of foods against oxidative deterioration using edible films and coatings: A review. Food Biosci., 32.10.1016/j.fbio.2019.100451 ↗
16. Chabni, A., Bañares, C., and Torres, C.F. (2024). Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration and expeller and supercritical CO2 extractions. Front. Nutr., 11.10.3389/fnut.2024.1494091 ↗
17. A simple method for the isolation and purification of total lipides from animal tissues10.1016/S0021-9258(18)64849-5 ↗
18. A versatile GC method for the analysis of alkylglycerols and other neutral lipid classes10.1365/s10337-008-0935-5 ↗
19. Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes10.1016/j.foodres.2012.09.044 ↗
20. Polyphenols in olive oils10.1007/BF02659771 ↗
21. Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography10.1002/elps.200700547 ↗
22. Sharma, Y., Velamuri, R., Fagan, J., and Schaefer, J. (2020). Full-spectrum analysis of bioactive compounds in rosemary (Rosmarinus officinalis L.) as influenced by different extraction methods. Molecules, 25.10.3390/molecules25204599 ↗
23. Firestone, D. (2009). Official Methods and Recommended Practices of the AOCS, AOCS Press.
24. Gómez-Cruz, I., Cara, C., Romero, I., Castro, E., and Gullón, B. (2020). Valorisation of exhausted olive pomace by an eco-friendly solvent extraction process of natural antioxidants. Antioxidants, 9.10.3390/antiox9101010 ↗
25. Paié-Ribeiro, J., Baptista, F., Teixeira, J., Guedes, C., Gomes, M.J., Teixeira, A., Barros, A.N., Pinheiro, V., and Outor-Monteiro, D. (2024). From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients. Appl. Sci., 14.10.3390/app14135586 ↗
26. Zhao, H., Avena-Bustillos, R.J., and Wang, S.C. (2022). Extraction, purification and in vitro antioxidant activity evaluation of phenolic compounds in California olive pomace. Foods, 11.10.3390/foods11020174 ↗
27. A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies10.1016/j.fufo.2021.100090 ↗
28. Functional compounds from olive pomace to obtain high-added value foods—A review10.1002/jsfa.10478 ↗
29. Insoluble/soluble fraction ratio determines effects of dietary fiber on gut microbiota and serum metabolites in healthy mice10.1039/D3FO04068B ↗
30. Chen, L., Wu, Y., Guo, Y., Yan, X., Liu, W., and Huang, S. (2024). Preparation and Characterization of Soluble Dietary Fiber Edible Packaging Films Reinforced by Nanocellulose from Navel Orange Peel Pomace. Polymers, 16.10.3390/polym16030315 ↗
31. Abbattista, R., Ventura, G., Calvano, C.D., Cataldi TR, I., and Losito, I. (2021). Bioactive compounds in waste by-products from olive oil production: Applications and structural characterization by mass spectrometry techniques. Foods, 10.10.3390/foods10061236 ↗
32. Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry10.1002/jsfa.1925 ↗
33. Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils10.1016/j.foodchem.2022.133570 ↗
34. Novel procedures for olive leaves extracts processing: Selective isolation of oleuropein and elenolic acid10.1016/j.foodchem.2024.139038 ↗
35. Hydroxytyrosol: Bioavailability, toxicity, and clinical applications10.1016/j.foodres.2017.11.053 ↗
36. From agricultural waste to a powerful antioxidant: Hydroxytyrosol as a sustainable model substance for understanding antioxidant capacity10.1021/acs.jchemed.1c00157 ↗
37. Active food packaging prepared with chitosan and olive pomace10.1016/j.foodhyd.2017.08.007 ↗
38. Transparency of polymeric food packaging materials10.1016/j.foodres.2022.111792 ↗
39. Valorization of food-grade industrial waste in the obtaining active biodegradable films for packaging10.1016/j.indcrop.2016.04.039 ↗
40. Transparent ultrahigh-molecular-weight polyethylene/MXene films with efficient UV-absorption for thermal management10.1038/s41467-024-47432-z ↗
41. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging10.1016/j.foodhyd.2017.08.017 ↗
42. Oxidative stability of microalgae oil and its acylglycerol mixture obtained by enzymatic glycerolysis and the antioxidant effect of supercritical rosemary extract10.1016/j.lwt.2022.114150 ↗
43. Bannenberg, G., Mallon, C., Edwards, H., Yeadon, D., Yan, K., Johnson, H., and Ismail, A. (2017). Omega-3 long-chain polyunsaturated fatty acid content and oxidation state of fish oil supplements in New Zealand. Sci. Rep., 7.10.1038/s41598-017-01470-4 ↗
44. Characterization of olive leaf extract polyphenols loaded by supercritical solvent impregnation into PET/PP food packaging films10.1016/j.supflu.2018.06.008 ↗