Valorization of Wastewater from Table Olives: NMR Identification of Antioxidant Phenolic Fraction and Microwave Single-Phase Reaction of Sugary Fraction
The table olive industry is producing a huge amount of wastewater, which is a post-processing cost and an environmental concern. The present study aims to valorize this processing by-product to obtain a value-added product, thereby enhancing resource efficiency and contributing to achieving sustainable development goals (SDGs). In this sense, a chemical reaction-based platform was developed to obtain valuable components, such as levulinic acid (LA) and 5-hydromethylfurfural (HMF). The products were then analyzed using NMR identification of the antioxidant phenolic fraction and microwave single-phase reaction of the sugary fraction. According to the results, the highest concentration of phen…
Table olive wastewater as a potential source of biophenols for valorization : a mini review
The table olive industry generates high amounts of wastewater annually during the alkaline treatment, fermentation, and washing steps of olives. High conductivity and salt content, as well as the high organic and biophenol contents of these waters, is a worldwide problem, especially in the Mediterranean region, which is the major table olive producing area. There is a wide variety of bioactives found in wastewater derived from table olive processing. The main compounds of table olive wastewater, such as those derived from phenolic, hydrocarbon, and sugar fractions, can be recovered and reused. In this review, the table olive manufacturing processes and the volumes and composition of wastewa…
Application of non-invasive technologies in dry-cured ham: An overview
Background: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successf…