Title

Implementation of valuable compounds from olive mill wastewater as additives in functional foods & cosmetics

BioOlea Conference, Corfu 21 February 2014

Dr. Charis M. Galanakis Chemist

Phenoliv AB Spin-off Company Lund, Sweden

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Food Wastes - Byproducts

For more than 40 years were considered as substrates for treatment, minimization & prevention

In European legislations (442/1975/EEC, 689/1991/EEC) are defined as "wastes" due to the fact that they are removed from production process as undesirable materials

Today the term “food by-products” is used within the food industry

Prospect for the recovery & recycling of high added-value compounds within food chain via new products

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COD 220 g/L

BOD 100 g/L

pH 3.0 - 5.9

Solids 80 g/L

Phenols 20 g/L

Olive mill wastewater

Olive oil [Ι]

Olive kernel oil [ΙI]

Wastewater [ΙII]

3 Phase-olive oil production

High pollution index:

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3-phase mixture

Components of Olive Mill Wastewater

Typical content

Sugars

Volatile acids

Nitrogenous compounds

Fats

Phenols (hydroxytyrosol)

Dietary fibers (pectin)

Salts

Phosphoric compounds

(a) Water

(b) Oil

(c) Solids

(a) 83-94% water

(b) 4-16% organic

(c) 0.4-2.5% inorganic

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5-Stage Universal Recovery Processing

I. Macroscopic Pre-treatment

II. Macro- & Micro- molecules Separation

III. Extraction

V. Product Formation

IV. Isolation & Purification

mechanical pressing, electro-osmotic dewatering

Wet milling, thermal &/or vacuum concentration

Alcohol precipitation, ultrafiltration,

isoelectric solubilization - precipitation,

Solvent, acid, alkali, microwave-

assisted, ultrasonics, pervaporation

chromatography

Nanofiltration, adsorption

emulsions

Spray drying,

Goals

Yield maximization

Adaption

Clarification of valuable compounds

Ensuring limited diminution of functional properties

Ensuring edibility of the final product

Ensuring sustainability of the process

Galanakis C. M. (2012). Recovery of high added-value compounds from food wastes: Conventional, emerging

technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87.

Galanakis, C.M. (Eds). Food Waste Recovery: Processing Technologies & Techniques. Elsevier, ISBN: 9780128003510. Expected publication: 2015

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Patented Methodology

Water & fats removal

Pectin solubilization

Dietary fiber precipitation (pectin)

Clarification

Macroscopic pretreatment

Macro- & Micro-molecules separation

Extraction

Encapsulation

Purification - Isolation

Olive mill wastewater

5. Membrane Technology

2. Condensation (2-3 h, 60-80 oC)

Condensed wastewater

1. Centrifugation

Ethanolic extract Polyphenols

Insoluble residue Pectin

Pectinoliv Phenoliv

3. Extraction (EtOH +/- acids)

4. Alcoholic precipitation (85% EtOH + 10 min boiling)

6. Spray drying • phenols from higher

MW compounds

Tornberg & Galanakis (2008). Olive waste recovery. WO2008/082343

• pectin from ions & phenols

Oleuropein conversion to hydroxytyrosol

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Process Originality

A simple & physical methodology for the recovery of dietary fibers & polyphenols in 2 products from OMW

Fiber extraction prior precipitation

Citric acid extraction converts oleuropein to hydroxytyrosol

A part of the ethanol is used in both stages

Lower quantity of extract is required for the “health claims”

Application of the phenol rich ethanolic extract directly as additive to drinks

Preservation of polyphenols

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EtOH recycling via condensation of the extract

a) Green

b) Sustainable process

c) Cheap

Competitive Advantages

Zero or negative cost of the source

Full conversion of wastewater to high added-value products

Development of tailor-made applications as food additives

Generation of a relative crude product containing a mixture of polyphenols

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Phenoliv Pilot Plan

Condensation

Electric must condenser

Pneumatikakis winery, Chania, Greece

2 tn olive mill wastewater were condensed up to 280 Kg (26-30 oC) for 15 h

Extraction

Condensed waste were mixed for 1 h with 96% EtOH

Spray Drying

The extract was mixed with maltodextrin solution (coating material)

Insoluble residue removed with a decanter, EtOH removed with a vacuum condenser

SwePharm, Lund

Dryer Anhydro Lab S3 (35 Kg water/h)

Karlshamn, Sweden

30 Kg powder containing 4% phenols

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Application Studies

Lundolive Meat products preservation

bl T1 T2 OL50 OL75 OL100

100 mg polyphenols/L improved the red colour of meat within 72 h of preservation

Pectinolive Fat replacement in meatballs

Pectinolive restricted oil uptake during deep fat frying of the product

Galanakis, C. M., Tornberg, E., & Gekas, V. (2010). LWT-

Food Science and Technology, 43(7), 1018-1025. Galanakis, C.M., Barbier, C., & Tornberg, E. (2011). 11th Int. Congress on Engineering & Food, 22-26 May, Athens, Greece.

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Applications under investigation

ΜΕΠΑΕ(2013-2015): A study for the implementation of olive mill waste-polyphenols in foods & cosmetics

Lundolive Sparkling water & drinks

Oils Cosmetics Bakery products

Chips

Meat products

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Antioxidant Activity of Olive Polyphenols (PP)

ABTS & DPPH assays

PP possess higher antioxidant activity per g active compound compared to tocopherols mixture, α- tocopherol & ascorbic acid

02468

1012141618

g D

PP

H/g

act

ive

co

mp

ou

nd

Polyphenols 1

Polyphenols 2

Tocopherols

α-Tocopherol

Ascorbic acid

(b)

0

20

40

60

80

100

120

140

160

g A

BTS

/g a

ctiv

e c

om

po

un

d

Polyphenols 1

Polyphenols 2

Tocopherols

α-Tocopherol

Ascorbic acid

(a)

(unpublished results)

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Addition of Antioxidants in Olive Oils

Peroxide values of olive oil samples prior & after their thermal oxidation

Polyphenols reduced oil oxidation even at 500 mg/L compared to ascorbic acid (effective at 1000 mg/L) & tocopherols (not effective)

(unpublished results)

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Polyphenols as active compounds in cosmetics

Polyphenols could be effective as SPF-boosters with TiO2

Sample Peaks in nm [Absorption]

Benzophenone-3TXT (0.001%)

241.0 [0.5159]

286.5 [0.7377]

323.0 [0.4736]

Lundolive2 (0.001%)

279.0 [0.0196]

TiO2

(0.01%) 278.0

[1.6793] 309.0

[1.7326] 328.5

[1.9191] 350.0

[1.3392]

TiO2

(0.01%) Lundolive2

(0.01%) 279.5

[2.6747] 309.0

[1.7439] 326.0

[1.8510] 350.0

[1.2202]

TiO2

(0.01%) Lundolive1

(0.01%) 275.0

[1.7089] 309.0

[1.4843] 325.0

[1.4956] 350.0

[1.2327]

UVA (315-400 nm), UVB (280-315 nm)

(unpublished results)

Products in the market

Natural preservative in Swedish chocolates

One bar of chocolate contains the daily recommended quantity of polyphenols (5 mg)

Corresponds to 20 g extra virgin olive oil

Health claims – approval from the EFSA

“Polyphenols from olive oil have an antioxidant activity that may

help maintain healthy LDL cholesterol level and lipid peroxidation” 15

Forthcoming products in the market

Addition of Lundolive in vegetarian smoothies rich in ω-3-fatty acids (α-linolenic acid)

“health claims” for both polyphenols &

ω-3-fatty acids

Protection against ω-3-fatty acids

oxidation

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Polyphenols market

Polyphenols cost (100%) comes up to ~4000€/Kg

1 billion euro annual turnover in Europe (2010), corresponding to 2,200 tn of polyphenols

The market of olive polyphenols is growing (2% per total, meaning 30 tn and revenue > 20 million dollars)

Lundolive (10%) price is today 200€/Kg & the company's goal is to gradually reduce it to 100 & 40 € / Kg after developing a full scale production line

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Contribution to the Sustainable Development & Extroversion

The production of functional components in combination with a process that decontaminate environment from hazardous waste

Promote extroversion through partnerships between Greek & Scandinavian food companies (i.e. mills, meat, chocolate-industries)

Promoting of the beneficial effects of olives, olive oil & Greek diet relying on the competitive advantages of innovative products

Get rid of OMW with no charge (1,500,000 tn OMW can generate 30,000 tn Lundolive/year)

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www.phenoliv.com

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Thank You for Your Attention!

Information: chemlab.gr phenoliv.com charisgalanakis.com https://www.iseki-food.net/sigs/sig5

Linkedin: Galanakis Laboratories Phenoliv AB Charis Galanakis Food waste recovery