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Title: Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
Authors: Luzi, Francesca
Pannucci, Elisa
Clemente, Mariangela
Grande, Edoardo
Urciuoli, Silvia
Romani, Annalisa
Torre, Luigi
Puglia, Debora
Bernini, Roberta 
Santi, Luca 
Issue Date: 2021
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% w/w) and a combination of both at 5% w/w. 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 Olea europaea 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
ISSN: 1420-3049
DOI: 10.3390/molecules26072104
Rights: Attribution 4.0 International
Appears in Collections:A1. Articolo in rivista

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