Study: Novel emulsifiers from olive processing solid waste

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The study, published in Food Hydrocolloids, investigated the composition of extracts obtained from solid olive processing waste and tested their potential as high added-value food emulsifiers – finding that the processing waste yields efficient emulsifiers that have potential for use in food and beverage applications.

“Olive waste, a major pollutant in the Mediterranean and in other areas, could be used as to reclaim high added value food hydrocolloids,” wrote the study authors, led by Andreas Filotheou from ATEI of Thessaloniki, Greece.

According to the team, the material obtained using direct extractions from the waste products provided emulsifiers comprising of macromolecular aggregates and smaller molecules.

Tests suggested significant differences in the dynamics of adsorption of different extracts and in their equilibrium interfacial tension are related to their emulsifying capacity and emulsion stability.

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