FOODSTUFF COMPOSITION COMPRISING A DERIVATE OF OLIVE POMACE

Abstract

The present disclosure relates to a foodstuff composition, in particular a spreadable food composition, more in particular an olive oil-based functional spread fat composed by olive oil fortified with a functional ingredientthe olive pomace active ingredient. This functional ingredient is a mixture of bioactive compounds, in particular hydroxytyrosol, tyrosol, sterols, tocopherols, triterpenes, coenzyme Q10, K, Mg and Ca, among others, obtained from olive pomace by mechanical pressing.

Claims

1. Foodstuff composition comprising: a comestible active ingredient derived from olive pomace, at least a compound selected from the list consisting of: hydroxytyrosol, tyrosol, comsegoloside, verbascoside, or combinations thereof; wherein the composition comprises at least 5 mg of the compound per portion or per unit of foodstuff composition.

2. Foodstuff composition according to the previous claim, comprising an oil phase and an aqueous phase, wherein the oil phase is olive oil and, the aqueous phase comprises a comestible active ingredient derived from olive pomace, compound selected from the list consisting of: hydroxytyrosol, tyrosol, comsegoloside, verbascoside, or combinations thereof, wherein the composition comprises at least 5 mg of the compound per portion or per unit of foodstuff composition, preferably 5 mg.sub.compound/10 g.sub.foodstuff composition.

3. Foodstuff composition according to any of the previous claims wherein the composition comprises hydroxytyrosol and a second compound selected from the list consisting of: tyrosol, comsegoloside, verbascoside, or combinations thereof.

4. Foodstuff composition according to any of the previous claims, comprising at least 5 mg of hydroxytyrosol per portion or per unit of foodstuff composition.

5. Foodstuff composition according to any of the previous claims, wherein the comestible active ingredient comprises a concentration of the compound varying between 2.26 g/L-0.01 g/L.

6. Foodstuff composition according to any of the previous claims, wherein the comestible active ingredient comprises a concentration of the compound of at least 2.26 g/L, preferably the content of hydroxytyrosol.

7. Foodstuff composition according to any of the previous claims, wherein the comestible active ingredient comprises a concentration of the compound of at least 0.11 g/L, preferably the content of tyrosol.

8. Foodstuff composition according to any of the previous claims, wherein the comestible active ingredient comprises a concentration of the compound of at least 0.03 g/L, preferably the content of comsegoloside.

9. Foodstuff composition according to any of the previous claims, wherein the comestible active ingredient comprises a concentration of the compound of at least 0.12 g/L, preferably the content of verbascoside.

10. Foodstuff composition according to any of the previous claims, wherein the foodstuff composition is a spreadable food composition.

11. Foodstuff composition according to any of the previous claims, wherein further comprises at least 5 mg.sub.compound/10 g.sub.spreadable food composition.

12. Foodstuff composition according to any of the previous claims, comprising pectin, gelatin, oleogelators, or combinations thereof.

13. Foodstuff composition according to any of the previous claims, comprising herbs, spices, emulsifiers, thickeners, preservatives, flavours, colourants, lipophilic vitamins, or combinations thereof.

14. Foodstuff composition according to any of the previous claims, comprising mono- and diglycerides of fatty acids, distilled monoglycerides of fatty acids, citric acid esters of mono- and diglycerides of fatty acids, lecithins, polyglycerol polyricinoleate (PGPR), starch, gellam gum, locust bean gum, xanthan gum, potassium sorbate, alginate, maltodextrin, citric acid, carotenes, or combinations thereof.

15. Foodstuff composition according to any of the previous claims, comprising propyl gallate, tocopherol, ascorbic acid, or combinations thereof.

16. Foodstuff composition according to any of the previous claims, comprising cocoa, honey, syrups, cinnamon, garlic, rosemary, oregano, basil, algae, or combinations thereof.

17. Foodstuff composition according to any of the previous claims, wherein the active ingredient derived from olive pomace has at least 9695 mg gallic acid equivalents/L of total phenolics.

18. Foodstuff composition according to any of the previous claims, wherein the active ingredient derived from olive pomace has at least 8265 mg epicatechin equivalents/L of total flavonoids.

19. Use of the composition described in any one of the previous claims as a comestible spreadable cream.

20. Process for extracting a comestible active ingredient derived from olive pomace according to any of the previous claims, comprising the following steps: malaxating of olive pomace; compressing the olive pomace; separating a solid phase from an oil phase and from an aqueous phase; discharging the solid phase; centrifugating the oil phase and the aqueous phase.

21. Process according to the previous claim, wherein the step of compressing is carried out at 50-300 bar, in particular 200-300 bar.

22. Process according to the previous claim, wherein the step of centrifugation is carried out at 5000 rpm for 5 min, preferably for 20 min.

23. Foodstuff composition, in particular a spreadable food composition, comprising a comestible active ingredient, wherein the comestible active ingredient is obtainable by the process of any of the previous claims 19-21.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0088] The following figures provide preferred embodiments for illustrating the disclosure and should not be seen as limiting the scope of invention.

[0089] FIG. 1. Flow diagram of the olive pomace active ingredient and olive oil-based functional spread fat processings.

[0090] FIG. 2. Hydraulic press.

[0091] FIG. 3. Olive pomace active ingredient phenolic profile.

[0092] FIG. 4. Virgin olive oil enriched with olive pomace aqueous extract and processeda preliminary study.

DETAILED DESCRIPTION

[0093] The olive oil-based functional spread fat is composed by olive oil and bioactive ingredients. This product intends to be a functional product with positive health impact namely in cardiovascular disease markers such as plasma lipids, inflammation and oxidative stress.

[0094] This food product is a spreadable fat suitable for human consumption and intends to be used as spreadable creams and similar products in a normal daily intake.

[0095] In an embodiment, the olive oil-based functional spread fat comprises as base ingredients: extra-virgin or virgin olive oil or both, potable water, olive pomace active ingredient and/or hydroxytyrosol, herbs and/or spices, emulsifiers, thickeners, preservatives, flavours, colourants, lipophilic vitamins, or mixtures thereof.

[0096] Other ingredients can be added in variable proportions for enhancement of the product organoleptic and functional/technological properties.

[0097] The natural active ingredient is derived from olive pomace. Olive pomace is a by-product generated along the olive oil production. Olive pomace is composed mainly by fragments of olive skin, pulp and stone (solid phase) and water and oil (liquid phase). According to their solubility, phenolic compounds are distributed into the water and oil phases. Due to the olive pomace high water content (that can reach 70%) only a minimal phenolic fraction passes into the oil phase. The majority of olive fruit phenolics (98%), namely hydroxytyrosol and its derivatives (hydrophilic compounds) remain in olive pomace.

[0098] The olive oil based functional spreadable fat comprises a fat phaseolive oiland an aqueous phase which contains the olive pomace active ingredient and/or hydroxytyrosol wherein the amount of hydroxytyrosol is at minimum 5 mg per portion.

[0099] In order to obtain the olive active ingredient, a sequential procedure was developed (FIG. 1).

[0100] Olive pomace has a moisture content of 60%. The total fat, protein, and carbohydrates contents were 2, 3, and 34%, respectively (fresh weight). The olive pomace ash content was 1% (fresh weight) (Table 1). Considering the edaphoclimatic conditions, geographical origin, and the variety of olives present in pomaces, these values can diverge.

TABLE-US-00001 TABLE 1 Olive pomace proximal analysis. Olive pomace composition Moisture 60 Total fat 2 Protein 3 Ash 1 Carbohydrates 34 Results presented in g/100 g (fresh weight).

[0101] In an embodiment, olive pomace fatty acids profile was analysed by Gas Chromatography with Flame Ionization Detection (GC-FID). The major fatty acid present is oleic acid (75%), followed by palmitic (10%), and linoleic (8%) acids. (Table 2).

TABLE-US-00002 TABLE 2 Fatty acids profile of the lipidic phase of olive pomace (% relative). Fatty acids Relative % C14:0 (myristic) 0.04 C16:0 (palmitic) 10.40 C17:0 (heptadecanoic) 0.13 C18:0 (stearic) 3.27 C20:0 (arachidic) 0.42 C22:0 (behenic) 0.16 C24:0 (lignoceric) 0.07 C16:1 (palmitoleic) 0.68 C17:1 (cis-10-heptadecenoic) 0.06 C18:1n9c (oleic) 75.25 C18:2n6c (linoleic) 8.46 C18:3n3 (-linolenic) 0.80 C20:1n9 (cis-11-eicosenoic) 0.26
Also, Table 3 present the vitamin E profile of olive pomace. The major vitamin E vitamer present in the fat phase of olive pomace is -tocopherol.

TABLE-US-00003 TABLE 3 Vitamin E profile of the lipidic phase of olive pomace (mg/100 g of fresh weight of olive pomace). Vitamin E -tocopherol 2.63 -tocotrienol 0.10 -tocopherol 0.03 -tocopherol 0.04 Results presented in mg/100 g (fresh weight).

[0102] In an embodiment, olive pomace is reprocessed repeating the phase of malaxation. Then, it is pressed (200-300 bar) using a hydraulic press (FIG. 2) and then centrifuged to remove solid particles (5000 rpm; 5 min). The pressure system is set at low temperatures (until 4 C.) in order to preserve the bioactive compounds (Step (1)). The solid phase is discharged to further applications.

[0103] In an embodiment, olive mills have implemented the Hazard Analysis Critical Control Point (HACCP) principles and/or other food safety management systems. The Commission Regulation (EC) No 2073/2005 on microbiological criteria for foods regulates the food safety criteria for relevant foodborne bacteria, their toxins and metabolites. These criteria express the acceptability of a product to be placed on the market. After recovering the olive pomace active ingredient, a time/temperature/pressure combined methods (Step (2)) are used and microbiological load assessed to achieve Commission Regulation (EC) No 2073/2005 microbiological criteria.

[0104] Then, olive pomace active ingredient may be lyophilized (Step (3)) or concentrated by e.g. membranes processing, well known physical preservation methods. In addition, other technological methods can be used to concentrate the active ingredient.

[0105] In an embodiment, to assess the olive pomace active ingredient fat content, a liquid-liquid extraction was performed. Protein content and total soluble solids were evaluated by standard methodologies. Olive pomace active ingredient presented 1% of olive fat, 0.9% of protein, and a total soluble solids value of 14 Brix.

[0106] To evaluate the antioxidant activity of the olive pomace active ingredient, two complementary in vitro assaysFRAP (ferric reducing antioxidant power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition assays were used. The FRAP assay was carried using an aliquot of 35 l mixed with 265 l of the FRAP solution (0.3 M acetate buffer, 10 mM TPTZ solution and 20 mM of ferric chloride). The mixture was kept for 30 min at 37 C. protected from light. A calibration curve was prepared with ferrous sulfate and the absorbance measured at 595 nm.

[0107] In an embodiment, the radical scavenging ability of the antioxidants present in the olive pomace active ingredient was assessed according to the following procedure: the reaction was initiated by transferring diluted 30 L sample extracts to 270 L of a DPPH.sup. solution (6.0105 mol/L in ethanol). The absorbance decrease was monitored in equal time intervals at 525 nm, in order to observe the kinetic reaction. A calibration curve was prepared with trolox.

[0108] In an embodiment, the olive pomace active ingredient presents high antioxidant activity. FRAP assay showed a reducing antioxidant power of 97984 mol ferrous sulfate equivalents/L and the DPPH.sup. radical scavenging activity was of 8464 mg trolox equivalents/L (Table 2). This means that the olive pomace water phase comprises great amounts of antioxidant compounds that are extracted naturally from the olive pomace matrix. Overall, the olive pomace active ingredient is a concentrated of the olive hydrophilic phenolic compounds.

[0109] In an embodiment, the total phenolics and flavonoids content were also evaluated. The total amount of phenolic compounds was quantified by the Folin-Ciocalteu method using gallic acid as standard: 30 L of each extract were mixed with 150 L of Folin-Ciocalteu reagent and 120 L of a sodium carbonate solution. The mixture was incubated at 45 C., protected from light, during 15 min. After 30 min at room temperature, the absorbance was measured at 765 nm.

[0110] In an embodiment, total flavonoids content was determined by a colorimetric assay based on the formation of flavonoid-aluminium compound in which 1 mL of each sample was mixed with 4 mL of dezionized water and 300 L of NaNO.sub.2 5% solution. After 5 min, 300 mL of AlCl.sub.3 10% were added to the solution and then it was added 2 mL of NaOH 1 M and dezionized water. The final solution was mixed and the absorbance read at 510 nm. Epicatechin was used to plot the standard curve.

[0111] In an embodiment, high content in phenolics and flavonoids were determined in the active olive pomace active ingredient, respectively 9695 mg gallic acid equivalents/L and 8265 mg epicatechin equivalents/L (Table 2).

TABLE-US-00004 TABLE 2 Olive pomace active ingredient phytochemicals (total phenolics and flavonoids) and in vitro antioxidant activity (DPPH.sup. scavenging activity and FRAP assays). Antioxidant activity Phytochemicals FRAP Total phenolics Total flavonoids (mol DPPH.sup. (mg GAE/L) (mg EE/L) FSE/L) (mg ET/L) Olive pomace 9695 8265 97984 8464 active ingredient FRAP, ferric-reducing antioxidant power; DPPH.sup., 2,2-diphenyl-1-picrylhydrazyl scavenging activity; GAE, gallic acid equivalents; EE, epicatechin equivalents; TE, trolox equivalents; FSE, ferrous sulfate equivalents.

[0112] In an embodiment, a chromatographic analyse was conducted in an HPLC-DAD-FLD system to evaluate the phenolics profile. The major phenolics detected were hydroxytyrosol, tyrosol, comsegoloside, verbascoside, and verbascoside derivatives. Hydroxytyrosol content in the olive pomace active ingredient was 2.26 g/L. Tyrosol, comsegoloside, and verbascoside contents were 0.11, 0.03, and 0.12 g/L, respectively (FIG. 3).

[0113] In an embodiment, the main dietary sources of hydroxytyrosol are olive oils and table olives. In these food products, hydroxytyrosol is not only available in a free form, but also present in the conjugated forms of oleuropein and oleuropein-aglycones. The hydroxytyrosol content is variable because it depends on the variety and degree of ripeness of olives. Hydroxytyrosol in oil is present in the free form, in acetate form or as a part of more complex compounds as oleacein, oleuropein, and verbascoside. The hydroxytyrosol from oleuropein and oleuropein-aglycone are also bioavailable. According to EFSA, the hydroxytyrosol content in olive oil can vary between 0.0035 g (virgin olive oils) and 0.0077 (extra-virgin olive oils) g/kg whereas in black olives is 0.66 g/kg and in green olives 0.56 g/kg. EFSA reports related with the consumption of olive oils and olives in the European Union, indicates that the free hydroxytyrosol daily intake range from 0.00015 to 0.004 mg/kg body weight per day for olive oils and 0.018 to 0.185 mg/kg body weight per day for olives (for adults aged between 18-64 years).

[0114] Minerals have important key roles in the body functions such as transmitting the nerve impulses, hormone and oxidative stress regulation, and control of the heartbeat. Minerals have also important roles in the regulation of glucose levels (e.g. Cr), formation of erythrocyte cells (e.g. Co, I, and Fe), protection of immune system (e.g. Ca, Mg, Cu, Se, and Zn), maintenance of electrolytes balance, heart function, muscle contraction and nerve transmission (e.g. Na), development of the connective tissue and maintenance of the skin structural integrity (e.g. S), and are part of antioxidant enzymes (e.g. Se, Zn, Mo, Mn). Macro minerals as Ca and K have influence on the blood pressure regulation and blood clotting.

[0115] In an embodiment, Ion composition of the olive pomace active ingredient was analysed with Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES). The major elements present are K>Ca>S>Si>P. K and Ca are the major mineral present (149 mg/L and 9 mg/L, respectively) (Table 3). In olive oil, K can vary between 0.05 and 2.14 mg/kg and Ca values can range between 0.63 and 76 mg/kg. Other elements are present in olive oil such as Fe, Cu, Ni, Zn, Mn, Co, Cr, Mg, and Na.

TABLE-US-00005 TABLE 3 Semi-quantitative analysis of the olive pomace active ingredient (mg/L). Olive pomace active Element ingredient (mg/L) Ca 8.5 Cu 0.1 Fe 0.3 K 149.2 Mn 0.1 Na 0.4 P 0.8 S 6.7 Si 1.1 Zn 0.4

[0116] In an embodiment, a study was performed in order to study the effect of adding an olive pomace extract to extra-virgin olive oil. An aqueous extract was obtained directly from olive pomace (1:50 (m/v); 40 C.; 60 min; 600 rpm) and tested by adding to extra-virgin olive oil different concentrations (10%, 5%, 3%, 2.5%, 2%, 1% and 0.5%). The final selected concentrations were 0.5, 1 and 2%.

[0117] In an embodiment, the total phenolics content of the extract was evaluated (107 mg gallic acid equivalents/L). The solution composed by olive pomace extract and olive oil was first sonicated during 20 min and then submitted to agitation (60 min). Oxidative stability, fatty acids profile, total phenolics, acidity, and peroxide value were evaluated over time (0, 28, 56, 84 days). Simultaneously, freezing (T=20 C.) was studied as a preservation method.

[0118] In an embodiment, after 84 days, the deterioration of the matrix, evaluated by the oxidative stability, was delayed in the samples with extract (mean induction time=9.85 h), compared to the sample of extra-virgin olive oil (mean induction time=8.38 h). Therefore, it was observed a positive influence of the addition of extract in oxidative stability. Relatively to fatty acids profile, significant changes were not observed. Free fatty acids levels, evaluated by acidity, were stable over time and in accordance to Regulation EU No 1348/2013. Peroxide value is used as an estimation of oxidation. The samples with extract presented a stable peroxide value during the study (20 mEq O2/kg).

[0119] The samples only contained the natural antioxidants present in the matrix not being added any type of preservative. The product was spreadable after 15 min of being removed from the freeze.

[0120] In an embodiment, the olive oil-based functional spreadable fat emulsion, preferably W/O emulsion, is produced using the following process (FIG. 1): [0121] a. Preparation of the aqueous phaseStep (4) [0122] Potable water [0123] Salt [0124] Preservatives [0125] Flavours [0126] Olive pomace active ingredient and/or hydroxytyrosol [0127] b. Preparation of the fat phaseStep (4) [0128] Virgin olive oil (39-80%) [0129] Emulsifiers, thickeners, gelling agents, stabilizers [0130] Flavours [0131] Colourants [0132] Lipophilic vitamins [0133] c. Oil and aqueous phases blending with high-shear agitation to form a W/O emulsion at temperature between 40-50 C.Step (5) [0134] d. Emulsion pasteurization (75-90 C.; 20 seconds)Step (6) [0135] e. CoolingStep (7) [0136] f. PackagingStep (8)

[0137] In an embodiment, the fat spread is a standardized formulation (olive pomace active ingredient and/or hydroxytyrosol) that allows a 5 mg hydroxytyrosol (per portion).

[0138] In an embodiment, olive oil bitterness and pungency and/or astringency has been correlated with the presence of phenolics. These sensory properties can even rise when olive oil is fortified with phenolic compounds, namely hydroxytyrosol which cannot be pleasant for some consumers. Therefore, the utilization of ingredients as cocoa, honey, cinnamon, garlic, rosemary, oregano, basil, algae, among others, can be helpful to maintain the beneficial nutritional profile and to neutralize the sensory properties natural occurring when it is added phenolics to a food matrix for consumers.

[0139] Also, the utilization of other technological agents as enzymes that reduce the bitterness are comprised.

[0140] Where singular forms of elements or features are used in the specification of the claims, the plural form is also included, and vice versa, if not specifically excluded. For example, the term a ingredient or the ingredient also includes the plural forms ingredient or the ingredients, and vice versa. In the claims articles such as a, an, and the may mean one or more than one unless indicated to the contrary or otherwise evident from the context. Claims or descriptions that include or between one or more members of a group are considered satisfied if one, more than one, or all of the group members are present in, employed in, or otherwise relevant to a given product or process unless indicated to the contrary or otherwise evident from the context. The invention includes embodiments in which exactly one member of the group is present in, employed in, or otherwise relevant to a given product or process. The invention also includes embodiments in which more than one, or all of the group members are present in, employed in, or otherwise relevant to a given product or process.

[0141] Furthermore, it is to be understood that the invention encompasses all variations, combinations, and permutations in which one or more limitations, elements, clauses, descriptive terms, etc., from one or more of the claims or from relevant portions of the description is introduced into another claim. For example, any claim that is dependent on another claim can be modified to include one or more limitations found in any other claim that is dependent on the same base claim.

[0142] Where ranges are given, endpoints are included. Furthermore, it is to be understood that unless otherwise indicated or otherwise evident from the context and/or the understanding of one of ordinary skill in the art, values that are expressed as ranges can assume any specific value within the stated ranges in different embodiments of the invention, to the tenth of the unit of the lower limit of the range, unless the context clearly dictates otherwise. It is also to be understood that unless otherwise indicated or otherwise evident from the context and/or the understanding of one of ordinary skill in the art, values expressed as ranges can assume any subrange within the given range, wherein the endpoints of the subrange are expressed to the same degree of accuracy as the tenth of the unit of the lower limit of the range.

[0143] The disclosure should not be seen in any way restricted to the embodiments described and a person with ordinary skill in the art will foresee many possibilities to modifications thereof.

[0144] The above described embodiments are combinable.

[0145] The following claims further set out particular embodiments of the disclosure