Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
Francesca Luzi,
Elisa Pannucci,
Mariangela Clemente,
Edoardo Grande,
Silvia Urciuoli,
Annalisa Romani,
Luigi Torre,
Debora Puglia,
Roberta Bernini,
Luca Santi
Affiliations
Francesca Luzi
Civil and Environmental Engineering Department, University of Perugia, Strada di Pentima 4, 05100 Terni, Italy
Elisa Pannucci
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo De Lellis, 01100 Viterbo, Italy
Mariangela Clemente
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo De Lellis, 01100 Viterbo, Italy
Edoardo Grande
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo De Lellis, 01100 Viterbo, Italy
Silvia Urciuoli
PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), DiSIA, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy
Annalisa Romani
PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), DiSIA, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy
Luigi Torre
Civil and Environmental Engineering Department, University of Perugia, Strada di Pentima 4, 05100 Terni, Italy
Debora Puglia
Civil and Environmental Engineering Department, University of Perugia, Strada di Pentima 4, 05100 Terni, Italy
Roberta Bernini
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo De Lellis, 01100 Viterbo, Italy
Luca Santi
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo De Lellis, 01100 Viterbo, Italy
Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.
