综述与专题评论

油橄榄果渣综合利用研究进展

  • 周巧 ,
  • 王元清 ,
  • 李莎 ,
  • 李建龙 ,
  • 李琴 ,
  • 胡凯弟 ,
  • 刘爱平 ,
  • 刘书亮
展开
  • 1(四川农业大学 食品学院,四川 雅安,625000)
    2(四川农业大学 食品加工与安全研究所,四川 雅安,625000)
硕士研究生(刘书亮教授为通信作者,E-mail:lsliang999@163.com)

收稿日期: 2022-03-27

  修回日期: 2022-04-20

  网络出版日期: 2023-03-20

基金资助

达州市科技计划项目(20ZDYF0033)

Research progress on comprehensive utilization of olive pomace

  • ZHOU Qiao ,
  • WANG Yuanqing ,
  • LI Sha ,
  • LI Jianlong ,
  • LI Qin ,
  • HU Kaidi ,
  • LIU Aiping ,
  • LIU Shuliang
Expand
  • 1(College of Food Science, Sichuan Agricultural University, Ya′an 625000, China)
    2(Institute of Food Processing and Safety, Sichuan Agricultural University, Ya′an 625000, China)

Received date: 2022-03-27

  Revised date: 2022-04-20

  Online published: 2023-03-20

摘要

油橄榄果渣是油橄榄榨油后的固体副产物,含有大量水分和丰富的膳食纤维、果渣油、粗脂肪及少量蛋白质等营养成分,直接废弃不仅造成环境污染,也导致资源浪费。油橄榄果渣及其提取物中含有酚类、黄酮、三萜类、裂环烯醚萜类、植物甾醇类和维生素等多种生物活性成分,具有抗氧化、抗肿瘤、抗菌以及降血糖血脂等功能,有广阔的开发应用前景。该文概述了油橄榄果渣主要营养成分和生物活性成分,详述了油橄榄果渣在动物养殖及发酵蛋白饲料、食品加工、医药与化妆品和环境领域中综合利用的研究现状,为油橄榄果渣这一副产物的综合利用与深入研究提供了参考。

本文引用格式

周巧 , 王元清 , 李莎 , 李建龙 , 李琴 , 胡凯弟 , 刘爱平 , 刘书亮 . 油橄榄果渣综合利用研究进展[J]. 食品与发酵工业, 2023 , 49(4) : 345 -352 . DOI: 10.13995/j.cnki.11-1802/ts.031721

Abstract

Olive pomace (OP) is a solid by-product of olive oil extraction. It contains a lot of water and nutrients such as dietary fiber, olive pomace oil, crude fat, and small amounts of protein. Direct disposal not only causes environmental pollution but also leads to resource waste. OP and its extracts contain various functional components such as phenols, flavonoids, triterpenes, split iridoids, phytosterols, and vitamins, which have functions of antioxidant, antitumor, antibacterial, hypoglycemic, and hypolipidemic, and have a broad prospect of development and application. This review described the main nutritional and bioactive components of OP, and summarized the comprehensive utilization of OP in animal breeding and fermented protein feed, food processing, medicine, cosmetics, and the environment, to provide a reference for the application and in-depth development of OP by-products.

参考文献

[1] 吴学君, 汤婷.世界橄榄油的生产及贸易动向分析[J].中国油脂, 2015, 40(12):1-6.
WU X J, TANG T.Production and trade trend of world olive oil[J].China Oils and Fats, 2015, 40(12):1-6.
[2] 石均华, 王红芳, 李泰安.甘肃武都油橄榄产业发展现状及对策[J].林业科技通讯, 2021 (10):39-41.
SHI J H, WANG H F, LI T A.Development status and countermeasures of olive industry in Wudu, Gansu Province[J].Practical Forestry Technology, 2021 (10):39-41.
[3] 宋聚国. 世界及中国橄榄油产业发展分析[J].世界农业, 2015(10):114-117.
SONG J G.Analysis on the development of olive oil industry in the world and China[J].World Agriculture, 2015(10):114-117.
[4] 洛桑卓玛, 张华玲, 黄俊僮, 等.油橄榄果渣对面条品质的影响[J].现代食品科技, 2020, 36(6):204-210.
LUO S Z M, ZHANG H L, HUANG J T, et al.Effects of olive pomace on the quality of Chinese dried noodles[J].Modern Food Science and Technology, 2020, 36(6):204-210.
[5] 张华玲, 吴琴, 迟原龙, 等.鲜油橄榄果渣的主要化学成分分析[J].中国油脂, 2016, 41(9):103-106.
ZHANG H L, WU Q, CHI Y L, et al.Main chemical components in fresh olive pomace[J].China Oils and Fats, 2016, 41(9):103-106.
[6] MADUREIRA J, DIAS M I, PINELA J, et al.The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes[J].Science of the Total Environment, 2020, 727:138706.
[7] ALBAHARI P, JUG M, RADIČ K, et al.Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction[J].LWT-Food Science and Technology, 2018, 92:22-31.
[8] MWAKALUKWA R S, AMEN Y, NAGATA M, et al.Postprandial hyperglycemia lowering effect of the isolated compounds from olive mill wastes-an inhibitory activity and kinetics studies on α-glucosidase and α-amylase enzymes[J].ACS Omega, 2020, 5(32):20 070-20 079.
[9] BILTEKIN S İ, GÖǦÜS F, YANÍK D K.Valorization of olive pomace:Extraction of maslinic and oleanolic by using closed vessel microwave extraction system[J].Waste and Biomass Valorization, 2022, 13(3):1 599-1 608.
[10] DIFONZO G, ARESTA A, COTUGNO P, et al.Supercritical CO2 extraction of phytocompounds from olive pomace subjected to different drying methods[J].Molecules(Basel,Switzerland), 2021, 26(3):598.
[11] 王晓杰, 黄立新, 张彩虹, 等.油橄榄叶提取物的制备及理化性质研究[J].林产化学与工业, 2019, 39(4):83-90.
WANG X J, HUANG L X, ZHANG C H, et al.Preparation and physicochemical properties of olive leaf extract[J].Chemistry and Industry of Forest Products, 2019, 39(4):83-90.
[12] NASOPOULOU C, STAMATAKIS G, DEMOPOULOS C A, et al.Effects of olive pomace and olive pomace oil on growth performance, fatty acid composition and cardio protective properties of gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)[J].Food Chemistry, 2011, 129(3):1 108-1 113.
[13] IANNACCONE M, IANNI A, RAMAZZOTTI S, et al.Whole blood transcriptome analysis reveals positive effects of dried olive pomace-supplemented diet on inflammation and cholesterol in laying hens[J].Animals, 2019, 9(7):427.
[14] PEČJAK M, LEVART A, SALOBIR J, et al.Effect of the supplementation of olive leaves and olive cake on growth performance and bone mineralisation of broiler chickens[J].Acta Fytotechnica et Zootechnica(Monothematic Issue), 2020, 23:105-111.
[15] NASOPOULOU C, LYTOUDI K, ZABETAKIS I.Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties[J].European Journal of Lipid Science and Technology, 2018, 120(4):1700290.
[16] TERRAMOCCIA S, BARTOCCI S, TATICCHI A, et al.Use of dried stoned olive pomace in the feeding of lactating buffaloes:Effect on the quantity and quality of the milk produced[J].Asian-Australasian Journal of Animal Sciences, 2013, 26(7):971-980.
[17] 王华, 陈洪博, 段滇宁, 等.橄榄油渣作为非牧草纤维对羔羊生长性能、养分摄入及胴体产量的影响[J].中国饲料, 2020(14):107-110.
WANG H, CHEN H B, DUAN D N, et al.Effects of olive residue as a non-forage fiber on growth performance, nutrient intake and carcass yield of lambs[J].China Feed, 2020(14):107-110.
[18] VARGAS-BELLO-PÉREZ E, VERA R R, AGUILAR C, et al.Feeding olive cake to ewes improves fatty acid profile of milk and cheese[J].Animal Feed Science and Technology, 2013, 184(1-4):94-99.
[19] JOVEN M, PINTOS E, LATORRE M A, et al.Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs:Growth performances, digestibility, carcass, meat and fat quality[J].Animal Feed Science and Technology, 2014, 197:185-193.
[20] 张世卫, 张兴国, 何孟莲.橄榄油渣对肉兔生长性能和肉质的影响[J].中国饲料, 2019(20):107-111.
ZHANG S W, ZHANG X G, HE M L.Effects of olive oil residue on growth performance and meat quality of rabbit[J].China Feed, 2019(20):107-111.
[21] 谢普军, 黄立新, 张彩虹, 等.不同菌种对油橄榄叶发酵饲料的影响[J].林产化学与工业, 2015, 35(4):59-64.
XIE P J, HUANG L X, ZHANG C H, et al.Effect of different strains on fermented feedstuff from olive leaves[J].Chemistry and Industry of Forest Products, 2015, 35(4):59-64.
[22] IBRAHIM D, MOUSTAFA A, SHAHIN S E, et al.Impact of fermented or enzymatically fermented dried olive pomace on growth, expression of digestive enzyme and glucose transporter genes, oxidative stability of frozen meat, and economic efficiency of broiler chickens[J].Frontiers in Veterinary Science, 2021, 8:644325.
[23] ISMAIL T, HEGAZI E, NASSEF E, et al.Gut immune-related gene expression, histomorphometry and hematoimmunological assays in Nile tilapia (Oreochromis niloticus) fed Aspergillus oryzae fermented olive cake[J].Fish & Shellfish Immunology, 2021, 117:299-310.
[24] 南珊珊, 张晓羊, 杨梦琪, 等.微生物发酵葡萄籽粕预消化工艺参数研究[J].饲料研究, 2021, 44(10):59-63.
NAN S S, ZHANG X Y, YANG M Q, et al.Study on the pre-digestion process parameters of grape seed meal by microorganism fermentation[J].Feed Research, 2021, 44(10):59-63.
[25] 陈间美, 李晋祯, 何晓彤, 等.菠萝皮渣生产优质高菌体蛋白饲料发酵菌种的筛选及发酵条件的优化[J].农产品加工, 2020(2):55-59.
CHEN J M, LI J Z, HE X T, et al.Fermentation strains selection and fermentation paraments optimization of protein feed from pineapple pomace[J].Farm Products Processing, 2020(2):55-59.
[26] 张强, 金恒, 吴丽娟, 等.脐橙渣发酵饲料固态发酵工艺的研究[J].江西畜牧兽医杂志, 2020(5):55-58.
ZHANG Q, JIN H, WU L J, et al.Study on solid-state fermentation technology of navel orange residue fermented feed[J].Jiangxi Journal of Animal Husbandry & Veterinary Medicine, 2020, (5):55-58.
[27] 郝森林. 桑果渣的发酵特性及其对肥育猪生长性能、肌肉品质的影响[D].南昌:江西农业大学, 2019.
HAO S L.Fermentation characteristics of mulberry residue and its effect on growth performance and muscle quality of finishing pigs[D].Nanchang:Jiangxi Agricultural University, 2019.
[28] 王代强. 菌种对苹果渣发酵的影响初探[J].现代畜牧科技, 2021(1):21-22.
WANG D Q.A Preliminary study on the effect of strains on apple pomace fermentation[J].Modern Animal Husbandry Science & Technology, 2021(1):21-22.
[29] 毛银, 陆春波, 李国辉, 等.菌酶协同发酵豆粕工艺的优化[J].食品与发酵工业, 2019, 45(14):108-114.
MAO Y, LU C B, LI G H, et al.Optimized fermentation process of soybean meal by bacteria with enzymes[J].Food and Fermentation Industries, 2019, 45(14):108-114.
[30] 涂瑞, 曾钰, 彭忠利, 等.复合菌固态发酵对杂粕营养价值的影响[J].中国饲料, 2021(3):126-131.
TU R, ZENG Y, PENG Z L, et al.Effects of solid-state fermentation of compound bacteria on nutritional value of mixed meal[J].China Feed, 2021(3):126-131.
[31] 孙东立, 怀宝东, 李佩然.玉米秸秆与马铃薯薯渣固态发酵蛋白饲料的工艺研究[J].现代化农业, 2021(5):25-28.
SUN D L, HUAI B D, LI P R.Study on solid-state fermentation technology of protein feed with corn stalk and potato residue[J].Modernizing Agriculture, 2021(5):25-28.
[32] 孙东立, 怀宝东, 李佩然.玉米秸秆微生物固态发酵菌体蛋白饲料的工艺研究[J].现代化农业, 2021(7):29-32.
SUN D L, HUAI B D, LI P R.Study on solid-state fermentation of bacterial protein feed by corn stalk microorganisms[J].Modernizing Agriculture, 2021(7):29-32.
[33] 杨丽华, 张婷婷, 孟建宇.混菌固态发酵白酒酒糟制蛋白饲料的研究[J].中国饲料, 2021(13):135-138.
YANG L H, ZHANG T T, MENG J Y.Study on preparation of protein feed from distiller′s grains by mixed solid-state fermentation[J].China Feed, 2021(13):135-138.
[34] 张玉诚, 薛白, 达勒措, 等.混菌固态发酵白酒糟开发为蛋白质饲料的条件优化及营养价值评定[J].动物营养学报, 2016, 28(11):3 711-3 720.
ZHANG Y C, XUE B, DALECUO, et al.Distillers grains:Optimization of mixved bacterial solid-state fermentation conditions to produce protein feed and nutrient value analysis[J].Chinese Journal of Animal Nutrition, 2016, 28(11):3 711-3 720.
[35] CANEDO M S, DE PAULA F G, ALVES DA SILVA F, et al.Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation[J].Bioprocess and Biosystems Engineering, 2016, 39(7):1 105-1 113.
[36] ZHU W Z, HE Q Y, GAO H, et al.Bioconversion of yellow wine wastes into microbial protein via mixed yeast-fungus cultures[J].Bioresource Technology, 2020, 299:122565.
[37] MA X Y, GAO M, YIN Z H, et al.Lactic acid and animal feeds production from Sophora flavescens residues by Rhizopus oryzae fermentation[J].Process Biochemistry, 2020, 92:401-408.
[38] 齐伟彪, 范阳, 朱崇淼, 等.金针菇菌渣发酵饲料制作的工艺优化[J].畜牧与兽医, 2021, 53(10):30-34.
QI W B, FAN Y, ZHU C M, et al.Optimization of fermented feed based on Flammulina velutipes residue[J].Animal Husbandry and Veterinary Medicine, 2021, 53(10):30-34.
[39] 郑言, 李建定.固态发酵银杏叶生产蛋白饲料的研究[J].饲料研究, 2021, 44(2):71-74.
ZHENG Y, LI J D.Research on the production of protein feed from Ginkgo leaves by solid state fermentation[J].Feed Research, 2021, 44(2):71-74.
[40] FATHY S A, MAHMOUD A E, RASHAD M M, et al.Improving the nutritive value of olive pomace by solid state fermentation of Kluyveromyces marxianus with simultaneous production of gallic acid[J].International Journal of Recycling of Organic Waste in Agriculture, 2018, 7(2):135-141.
[41] 全江龙, 朱雨蓓, 吴正云, 等.微生物发酵油橄榄果渣制醋及酱油前处理初步探究[J].中国调味品, 2019, 44(9):72-76.
QUAN J L, ZHU Y B, WU Z Y, et al.Preliminary study on pretreatment of vinegar and soy sauce prepared by microbial fermentation of olive pomace[J].China Condiment, 2019, 44(9):72-76.
[42] 黄俊僮, 张华玲, 洛桑卓玛, 等.油橄榄果渣对面粉及面团理化特性的影响[J].食品工业, 2021, 42(1):24-28.
HUANG J T, ZHANG H L, LUO S Z M, et al.Effects of olive pomace on the physicochemical properties of wheat flour and dough[J].The Food Industry, 2021, 42(1):24-28.
[43] LIN S L, CHI W W, HU J M, et al.Sensory and nutritional properties of Chinese olive pomace based high fibre biscuit[J].Emirates Journal of Food and Agriculture, 2017, 29(7):495-501.
[44] 古小露, 阮梅蘭, 王锴, 等.油橄榄果渣酥性饼干的研制[J].食品研究与开发, 2022, 43(3):110-116.
GU X L, RUAN M L, WANG K, et al.Study on olive pomace crisp biscuit[J].Food Research and Development, 2022, 43(3):110-116.
[45] KHALIFA I, BARAKAT H, EL-MANSY H A, et al.Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating[J].Food Packaging and Shelf Life, 2016, 9:10-19.
[46] 杨志攀, 孔令明, 冯宪超, 等.橄榄渣提取物对马肉饼的抗氧化作用[J].食品工业科技, 2018, 39(14):23-28.
YANG Z P, KONG L M, FENG X C, et al.Antioxidant effect of olive pomace extract on horse patties[J].Science and Technology of Food Industry, 2018, 39(14):23-28.
[47] DE BRUNO A, ROMEO R, FEDELE F L, et al.Antioxidant activity shown by olive pomace extracts[J].Journal of Environmental Science and Health Part B, 2018, 53(8):526-533.
[48] BALLI D, CECCHI L, INNOCENTI M, et al.Food by-products valorisation:Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta[J].Food Chemistry, 2021, 355:129642.
[49] 王志宏. 油橄榄果渣多酚活性物制备及其生物活性研究[D].北京:中国林业科学研究院, 2018.
WANG Z H.Study on preparation and biological activity of polyphenol actives from olive pomace actives from olive pomace[D].Beijing:Chinese Academy of Forestry, 2018.
[50] YAVAS A, SEKKIN S.Antioxidative effect of oleuropein on indomethacininduced gastric ulcer in rats[J].Journal of Cellular Neuroscience & Oxidative Stress, 2018, 10(2):740-741.
[51] MANSOURI N, ALIVAND M R, BAYAT S, et al.The hopeful anticancer role of oleuropein in breast cancer through histone deacetylase modulation[J].Journal of Cellular Biochemistry, 2019, 120(10):17 042-17 049.
[52] 陈静, 魏鉴腾, 裴栋, 等.橄榄苦苷对酪氨酸酶抑制作用的研究[J].天然产物研究与开发, 2021, 33(12):1 998-2 003.
CHEN J, WEI J T, PEI D, et al.Study on the inhibitory effect of oleuropein on tyrosinase[J].Natural Product Research and Development, 2021, 33(12):1 998-2 003.
[53] PENG M F, ZHAO X, BISWAS D.Polyphenols and tri-terpenoids from Olea europaea L.in alleviation of enteric pathogen infections through limiting bacterial virulence and attenuating inflammation[J].Journal of Functional Foods, 2017, 36:132-143.
[54] 卜文文. 油橄榄叶中羟基酪醇的提取纯化及抗氧化性研究[D].天津:天津科技大学, 2011.
BU W W.Extraction, purification and antioxidant activity analysis of hydroxytyrosol from oil olive leaves[D].Tianjin:Tianjin University of Science & Technology, 2011.
[55] JUAN M E, LOZANO-MENA G, SANCHEZ-GONZALEZ M, et al.Reduction of preneoplastic lesions induced by 1,2-dimethylhydrazine in rat colon by maslinic acid, a pentacyclic triterpene from Olea europaea L.[J].Molecules(Basel,Switzerland), 2019, 24(7):1 266.
[56] 彭辉. 油橄榄果渣深加工产品的研究[D].武汉:武汉轻工大学, 2016.
PENG H.Studies on the deep processing products of olive pomace[D].Wuhan:Wuhan Polytechnic University, 2016.
[57] 丁莎莎, 黄立新, 张彩虹, 等.油橄榄果渣水不溶性膳食纤维结构表征及体外吸附性能研究[J].食品工业科技, 2017, 38(3):108-112.
DING S S, HUANG L X, ZHANG C H, et al.Structural characterization and in-vitro adsorption capacity of olive pomace insoluble dietary fiber[J].Science and Technology of Food Industry, 2017, 38(3):108-112.
[58] KOSTAS E T, DURÁN-JIMÉNEZ G, SHEPHERD B J, et al.Microwave pyrolysis of olive pomace for bio-oil and bio-char production[J].Chemical Engineering Journal, 2020, 387:123404.
[59] SAYIN F, AKAR S T, AKAR T, et al.Chitosan immobilization and Fe3O4 functionalization of olive pomace:An eco-friendly and recyclable Pb2+ biosorbent[J].Carbohydrate Polymers, 2021, 269:118266.
[60] AKBAS Y A, YUSAN S, SERT S, et al.Sorption of Ce(Ⅲ) on magnetic/olive pomace nanocomposite:Isotherm, kinetic and thermodynamic studies[J].Environmental Science and Pollution Research, 2021, 28(40):56 782-56 794.
[61] DOLORES LA RUBIA-GARCÍA M, YEBRA-RODRÍGUEZ Á, ELICHE-QUESADA D, et al.Assessment of olive mill solid residue (pomace) as an additive in lightweight brick production[J].Construction and Building Materials, 2012, 36:495-500.
[62] FILIPOVIĆ V, ČERNE M, ŠIMŮNEK J, et al.Modeling water flow and phosphorus sorption in a soil amended with sewage sludge and olive pomace as compost or biochar[J].Agronomy-Basel, 2020, 10(8):1 163.
文章导航

/