Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage
Paola Foti1, Paride S Occhipinti1, Nunziatina Russo1,2
1Department of Agriculture, Food and Environment (Di3 A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy.
Molecules (Basel, Switzerland)
|January 21, 2023
Summary
Olive mill wastewater (OMWW) can be transformed into a functional beverage through fermentation. This process enhances beneficial compounds like hydroxytyrosol, boosting antioxidant and anti-inflammatory properties.
Area of Science:
- Food Science and Technology
- Biotechnology
- Environmental Science
Background:
- Olive mill wastewater (OMWW) is a rich source of bioactive compounds.
- Recycling OMWW offers economic and environmental benefits.
- Developing functional foods from by-products is a growing area.
Purpose of the Study:
- To create a novel functional beverage from OMWW.
- To evaluate the impact of fermentation on OMWW's bioactive compounds.
- To assess the health-promoting effects of the fermented product.
Main Methods:
- OMWW pre-treatment via filtration/microfiltration.
- Fermentation using *Lactiplantibacillus plantarum*, *Candida boidinii*, and *Wickerhamomyces anomalus*.
- Monitoring of phenolic content, hydroxytyrosol, pH, and biological activities.
Main Results:
- Successful fermentation achieved, with lowest pH at 21 days.
- Increased phenol and organic acid content in all fermented samples.
- High hydroxytyrosol concentrations (up to 925.6 mg/L) achieved with specific microbial strains.
- Enhanced antioxidant, anti-inflammatory, and Caco-2 cell permeability.
Conclusions:
- Fermentation is an effective strategy for valorizing OMWW into a functional beverage.
- The process significantly increases beneficial compounds and bioactivities.
- This approach contributes to sustainable practices in the olive oil industry.
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