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Emulsifiers from Partially Composted Olive Waste

Partial (one month) composting of solid olive processing waste is shown to produce extractable emulsifiers. Size exclusion chromatography (SEC) and Fourier-transform infra-red spectroscopy (FTIR) show that these consist of polysaccharides and proteins from the composted waste. Aqueous extraction at...

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Autores principales: Koliastasi, Aikaterini, Kompothekra, Vasiliki, Giotis, Charilaos, Moustakas, Antonis K., Skotti, Efstathia P., Gerakis, Argyrios, Kalogianni, Eleni, Ritzoulis, Christos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678798/
https://www.ncbi.nlm.nih.gov/pubmed/31330775
http://dx.doi.org/10.3390/foods8070271
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author Koliastasi, Aikaterini
Kompothekra, Vasiliki
Giotis, Charilaos
Moustakas, Antonis K.
Skotti, Efstathia P.
Gerakis, Argyrios
Kalogianni, Eleni
Ritzoulis, Christos
author_facet Koliastasi, Aikaterini
Kompothekra, Vasiliki
Giotis, Charilaos
Moustakas, Antonis K.
Skotti, Efstathia P.
Gerakis, Argyrios
Kalogianni, Eleni
Ritzoulis, Christos
author_sort Koliastasi, Aikaterini
collection PubMed
description Partial (one month) composting of solid olive processing waste is shown to produce extractable emulsifiers. Size exclusion chromatography (SEC) and Fourier-transform infra-red spectroscopy (FTIR) show that these consist of polysaccharides and proteins from the composted waste. Aqueous extraction at pH 5, pH 7, and pH 9 all yield extracts rich in oligosacchrides and oligopeptides which derive from the break-down of the macromolecules under composting, with the extract obtained at pH 5 being the richer in such components. Fourier-transform infra-red (FTIR) spectroscopy also confirms that these materials consist of proteinic and poly/oligosaccharidic populations. These materials can emulsify stable oil–in–water emulsions at pH 3 for a few days, while the same emulsions collapse in less than 24 h at pH 7. Confocal microscopy and droplet size distribution data suggest that Ostwald ripening, rather than coalescence, is the major course of emulsion instability. The above point to a short-process alternative to full composting in producing a high added value product from solid olive processing waste.
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spelling pubmed-66787982019-08-19 Emulsifiers from Partially Composted Olive Waste Koliastasi, Aikaterini Kompothekra, Vasiliki Giotis, Charilaos Moustakas, Antonis K. Skotti, Efstathia P. Gerakis, Argyrios Kalogianni, Eleni Ritzoulis, Christos Foods Article Partial (one month) composting of solid olive processing waste is shown to produce extractable emulsifiers. Size exclusion chromatography (SEC) and Fourier-transform infra-red spectroscopy (FTIR) show that these consist of polysaccharides and proteins from the composted waste. Aqueous extraction at pH 5, pH 7, and pH 9 all yield extracts rich in oligosacchrides and oligopeptides which derive from the break-down of the macromolecules under composting, with the extract obtained at pH 5 being the richer in such components. Fourier-transform infra-red (FTIR) spectroscopy also confirms that these materials consist of proteinic and poly/oligosaccharidic populations. These materials can emulsify stable oil–in–water emulsions at pH 3 for a few days, while the same emulsions collapse in less than 24 h at pH 7. Confocal microscopy and droplet size distribution data suggest that Ostwald ripening, rather than coalescence, is the major course of emulsion instability. The above point to a short-process alternative to full composting in producing a high added value product from solid olive processing waste. MDPI 2019-07-20 /pmc/articles/PMC6678798/ /pubmed/31330775 http://dx.doi.org/10.3390/foods8070271 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Koliastasi, Aikaterini
Kompothekra, Vasiliki
Giotis, Charilaos
Moustakas, Antonis K.
Skotti, Efstathia P.
Gerakis, Argyrios
Kalogianni, Eleni
Ritzoulis, Christos
Emulsifiers from Partially Composted Olive Waste
title Emulsifiers from Partially Composted Olive Waste
title_full Emulsifiers from Partially Composted Olive Waste
title_fullStr Emulsifiers from Partially Composted Olive Waste
title_full_unstemmed Emulsifiers from Partially Composted Olive Waste
title_short Emulsifiers from Partially Composted Olive Waste
title_sort emulsifiers from partially composted olive waste
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678798/
https://www.ncbi.nlm.nih.gov/pubmed/31330775
http://dx.doi.org/10.3390/foods8070271
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