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Emulsifiers from Partially Composted Olive Waste.

Aikaterini Koliastasi1, Vasiliki Kompothekra2, Charilaos Giotis3

  • 1Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece.

Foods (Basel, Switzerland)
|July 24, 2019
PubMed
Summary

Composting olive waste for one month yields emulsifiers composed of polysaccharides and proteins. These compounds create stable oil-in-water emulsions, offering a valuable product from waste.

Keywords:
Ostwald ripeningcompostemulsifieremulsionolive wastesize exclusion chromatography (SEC)

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Area of Science:

  • Biotechnology
  • Waste Management
  • Food Science

Background:

  • Olive processing generates significant solid waste.
  • Traditional composting methods are lengthy.
  • Valorization of agro-industrial byproducts is crucial.

Purpose of the Study:

  • To investigate the potential of short-term composting of solid olive processing waste.
  • To characterize the extractable emulsifiers produced.
  • To evaluate the emulsion-forming capabilities and stability of these extracts.

Main Methods:

  • Partial composting (one month) of solid olive processing waste.
  • Aqueous extraction of emulsifiers at different pH levels (5, 7, 9).
  • Characterization using Size Exclusion Chromatography (SEC) and Fourier-Transform Infrared Spectroscopy (FTIR).
  • Emulsion formation and stability testing at various pH conditions.
  • Analysis of emulsion instability mechanisms via confocal microscopy and droplet size distribution.

Main Results:

  • Partial composting produced extractable emulsifiers rich in polysaccharides and proteins.
  • Extracts obtained at pH 5 showed higher concentrations of oligosaccharides and oligopeptides.
  • The derived emulsifiers formed stable oil-in-water emulsions at pH 3 for several days.
  • Emulsion stability decreased significantly at pH 7, collapsing within 24 hours.
  • Ostwald ripening was identified as the primary cause of emulsion instability.

Conclusions:

  • Short-term composting of olive waste is a viable method for producing valuable emulsifiers.
  • The emulsifiers consist of degraded polysaccharides and proteins.
  • The pH significantly impacts emulsion stability, with lower pH (3) favoring stability.
  • This process offers a sustainable alternative to full composting for waste valorization.