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

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...

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Autores principales: Luzi, Francesca, Pannucci, Elisa, Clemente, Mariangela, Grande, Edoardo, Urciuoli, Silvia, Romani, Annalisa, Torre, Luigi, Puglia, Debora, Bernini, Roberta, Santi, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038859/
https://www.ncbi.nlm.nih.gov/pubmed/33917644
http://dx.doi.org/10.3390/molecules26072104
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author Luzi, Francesca
Pannucci, Elisa
Clemente, Mariangela
Grande, Edoardo
Urciuoli, Silvia
Romani, Annalisa
Torre, Luigi
Puglia, Debora
Bernini, Roberta
Santi, Luca
author_facet Luzi, Francesca
Pannucci, Elisa
Clemente, Mariangela
Grande, Edoardo
Urciuoli, Silvia
Romani, Annalisa
Torre, Luigi
Puglia, Debora
Bernini, Roberta
Santi, Luca
author_sort Luzi, Francesca
collection PubMed
description 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.
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spelling pubmed-80388592021-04-12 Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films Luzi, Francesca Pannucci, Elisa Clemente, Mariangela Grande, Edoardo Urciuoli, Silvia Romani, Annalisa Torre, Luigi Puglia, Debora Bernini, Roberta Santi, Luca Molecules Article 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. MDPI 2021-04-06 /pmc/articles/PMC8038859/ /pubmed/33917644 http://dx.doi.org/10.3390/molecules26072104 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Luzi, Francesca
Pannucci, Elisa
Clemente, Mariangela
Grande, Edoardo
Urciuoli, Silvia
Romani, Annalisa
Torre, Luigi
Puglia, Debora
Bernini, Roberta
Santi, Luca
Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
title Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
title_full Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
title_fullStr Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
title_full_unstemmed Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
title_short Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
title_sort hydroxytyrosol and oleuropein-enriched extracts obtained from olive oil wastes and by-products as active antioxidant ingredients for poly (vinyl alcohol)-based films
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038859/
https://www.ncbi.nlm.nih.gov/pubmed/33917644
http://dx.doi.org/10.3390/molecules26072104
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