Method for obtaining natural olive juice and use thereof as an ingredient in a food or beverage

Abstract

The invention relates to a method for preparing natural not-from-concentrate olive juice from olives or olive by-products such as two-phase olive pomace (alpeorujo), wherein the method comprises: (a) separating the natural olive juice using mechanical processes, at less than 50°C, without adding extra water, preferably wherein the mechanical processes selected from the group consisting of centrifuging and / or filtering; and (b) preserving the natural olive juice obtained in step (a) by means of a thermal and / or non-thermal treatment to inactivate enzymes and / or microorganisms. The invention also relates to a method for preparing a beverage of functional food, wherein the method comprises mixing the natural olive juice with a base beverage or food. The base beverage may be a fruit juice or a vegetable juice.

Description

[0001] METHOD FOR OBTAINING NATURAL OLIVE JUICE AND ITS USE AS AN INGREDIENT IN A FOOD OR BEVERAGE

[0002] DESCRIPTION

[0003] FIELD OF INVENTION

[0004] The present invention falls within the agri-food sector, specifically the olive oil and olive groves. In particular, the invention aims to promote the valorization of by-products from olive oil production, especially olive pomace, and their subsequent use in the natural fruit and / or vegetable juice industry. It may also be used in other beverages or foods.

[0005] BACKGROUND OF THE INVENTION

[0006] Currently, olive pomace, also known as olive pomace or wet olive oil pomace, is the main byproduct generated in the two-phase olive oil production system. Other byproducts include vegetable water with its dissolved bioactive components (natural olive juice), emulsified with extra virgin olive oil. From 100 kg of olives, approximately 20 kg of oil and 80 kg of olive pomace are obtained, although these values ​​can vary depending on the olive variety and its stage of ripeness. The olive variety, stage of ripeness, and type of olive oil extraction process also influence the composition of the olive pomace. If the olive pomace comes from a two-phase process, without the addition of external water, all the water it contains is exclusively the vegetable water from the olives.Fresh olive pomace is a semi-solid paste containing the skin, pulp, and pit of olives, with a moisture content typically between 55 and 75%, and a fat content of between 1 and 2%, both by weight. Fresh olive pomace is a product very rich in bioactive components, including fats, proteins, water-soluble carbohydrates (mainly glucose, fructose, mannitol, and sucrose), as well as organic acids, components of olive cell walls (pectins, celluloses, and hemicelluloses), and phenols, among other compounds (Najla T, et al., Chapter 3: “Olive Fruit by-Products: From Waste Streams into a Promising Source of Value-Added Products”, in: Ramadan MF and Farag MA, Mediterranean Fruits Bio-wastes Chemistry, Functionality and Technological Applications, 2022, DOI: 10.1007 / 978-3-030-84436-3).Among the main current uses of olive pomace, the following stand out: a) Obtaining pomace oil: The pomace obtained from the two-phase extra virgin olive oil extraction process, or the pomace obtained from other olive oil extraction systems, is subjected to a drying and milling process, and finally to extraction processes using authorized organic solvents, ultimately yielding pomace oil and defatted pomace (or pomace dust). b) Use in animal feed: Olive pomace is currently authorized as an ingredient in animal feed, although the excess fiber can decrease the fattening performance of livestock. c) Use as fertilizer: Another use of olive pomace (as well as olive wastewater) is as a fertilizer, which can cause environmental problems due to its content of phytotoxic and antimicrobial products.d) Use as fuel: Given the low market price of dried olive pomace, whether or not it comes from olive pomace, another of its applications is as fuel biomass.

[0007] However, the processing and use of olive pomace presents numerous drawbacks, among which the following stand out:

[0008] 1. Environmental problems of current olive pomace processing: The environmental problems of current olive pomace processing stem largely from its high moisture content (approximately 55-75%) and its storage in open-air tanks to reduce this moisture below 50% and facilitate processing in mechanical dryers. However, storage in tanks leads to unpleasant odors due to fermentative and oxidative deterioration processes, as well as the potential contamination of waterways and soils, with negative environmental effects due to the antimicrobial and phytotoxic properties of certain compounds in the olives.

[0009] 2. Hygiene problems of the current processing of olive pomace: Currently, most of the fresh olive pomace is used to make olive pomace flour through a processing method that is not suitable from a health point of view for use as a food ingredient, since the required food safety or wholesomeness is not guaranteed due to the risk of microbiological contamination as well as the deterioration of nutrients and phytochemicals.

[0010] 3. Low profitability problems of olive pomace: Given Spain's large olive oil production, there is a high production of olive pomace, its main byproduct. Furthermore, due to the low added value of its current applications, mentioned above, olive pomace is currently a low-priced material. However, with proper processing and new applications, olive pomace could be revalued, improving the profitability of the entire extra virgin olive oil (EVOO) production process.

[0011] In light of the above, the state of the art reveals a problem of underutilization of byproducts from extra virgin olive oil production, specifically the most important of these, olive pomace. Fresh olive pomace can be considered a raw material of high nutritional quality and high naturalness, comparable to the highly valued extra virgin olive oil, and offers significant, currently untapped potential for use as a food ingredient. Thus, Ribeiro et al. (“Are olive pomace powders a safe source of bioactives and nutrients?” Appl. Sci. 2020, 10, 6785) conducted a study on the extraction, drying, and pulverization of the liquid and solid fractions of olive pomace. These powders were chemically characterized, and their bioactivity was determined. The dried liquid showed high contents of mannitol (141 g kg-1), potassium (54 g kg-1), and hydroxytyrosol derivatives (5 mg g-1).The pulp powder showed a high amount of dietary fiber (620 g kg-1) associated with a high amount of bound phenols (7.41 mg GAE g-1) with high antioxidant activity. The pulp powder also had an unsaturated fatty acid composition similar to that of olive oil (76% of total fatty acids) and showed potential as a source of vegetable protein (12%). Its antimicrobial capacity and activity were also evaluated, and its biological safety was verified. For their part, De Leonardis et al. (“Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study”, Beverages 2022, 8, 57) carried out, in a work on olive pomace obtained from the two-phase olive oil extraction process, a preliminary trial of preparing a functional beverage by processing fresh olive pomace with various treatments such as ultrasound, thermal treatments, filtration, freeze-drying and air drying.They finally obtained an extract of olive pomace to which they added distilled water or distilled water with 6% citric acid. In this way, they produced an experimental beverage with 600 mg / L CAE (using 300 g / L of fresh olive pomace), containing good amounts of hydroxytyrosol and related compounds, which confirmed its potential functionality.

[0012] Therefore, there is a significant opportunity to develop new industrial processes to add value to olive pomace and other byproducts of extra virgin olive oil production, complying with regulations on the use of byproducts and waste from the food industry and enabling the development of new food ingredients. DESCRIPTION OF THE INVENTION

[0013] Given the need identified in the prior art, the object of the invention is a process for obtaining olive water with its dissolved bioactive products (natural olive juice) from byproducts of extra virgin olive oil production that contain olive water. The most important byproduct to be used is fresh olive pomace (approximately 55-75% moisture) from the two-phase (or similar) olive oil extraction process, preferably extra virgin olive oil, without the addition of external water. Mechanical and cold processes, such as centrifugation or filtration, and hygienic industrial procedures typical of the fruit juice industry will also be used to obtain the natural olive juice from the olive pomace.The resulting natural olive juice will be NFC (Non From Concentrate) juice, meaning it is not derived from concentrate, as it contains only vegetable water and soluble bioactive compounds from the olives. This natural olive juice can be processed to transform it into a food ingredient suitable for use in the production of functional beverages, particularly in the NFC fruit and vegetable juice industry, as well as in other beverages and foods, including animal feed.Alternatively, one can start directly from freshly harvested olives that have been washed, selected and processed by procedures other than the two-phase method of obtaining olive oil, for example, by treating the olives with cold mechanical processes such as milling, beating, centrifuging or filtering without the addition of external water to separate the oily fraction (olive oil or preferably extra virgin olive oil) from the fresh pomace.

[0014] The invention relates to a method for preparing natural olive juice from olives, wherein the method comprises: a) separating the vegetable water with its dissolved bioactive products (natural olive juice) from the olives by mechanical processes at a temperature below 50°C, preferably below 27°C, without the addition of external water, preferably where the mechanical process consists of milling, beating, and centrifugation and / or filtration, thereby obtaining natural olive juice; b) preserving the natural olive juice obtained in step (a) by thermal treatment, non-thermal treatment, or a combination of thermal and non-thermal treatment for the inactivation of enzymes and / or microorganisms. In the context of the present invention, the process always starts with good quality olives. Any olive variety known to a person skilled in the art may be used.Non-limiting examples of olive varieties that can be used to implement the present invention include: Arbequina, Picual, Hojiblanca, and Manzanilla. After a cleaning and selection stage of the olives, and through a two-phase or similar process (with mechanical treatments such as crushing, beating, and centrifuging) without the addition of external water, extra virgin olive oil and fresh olive pomace are obtained, which may have an approximate moisture content of 55-75%. The olive pomace is treated by mechanical processes such as centrifugation and / or filtration, usually at temperatures below 27°C (cold processing), without resorting to concentration methods, solvents, or high temperatures. This minimizes potential oxidation and aromatic and nutritional deterioration.These temperatures are similar to those used in the production of extra virgin olive oil and high-quality olive juice. The latter is also obtained by centrifugation or, preferably, by cold pressing, and subsequently subjected to minimal processing technologies, both thermal and non-thermal. Temperatures above 27°C could be used, bearing in mind that higher temperatures lead to greater deterioration of the bioactive components. Therefore, if the natural olive juice obtained will subsequently undergo minimal processing technologies, such as minimal pasteurization or high hydrostatic pressure, it should be cold-processed. However, if the natural olive juice will be subjected to standard pasteurization, typical of the juice industry, it could be extracted at temperatures above 27°C, keeping in mind that higher temperatures result in greater deterioration of the natural olive juice's quality.

[0015] As indicated in this aspect of the invention, natural olive juice can also be obtained from fresh olives through processes other than the two-phase method for obtaining olive oil using mechanical processes such as milling, crushing, beating, and centrifugation and / or filtration. Thus, one non-exclusive possibility would be to process the olives by modifying the three-phase method for obtaining olive oil, treating the olives with cold mechanical processes such as milling, beating, centrifugation, or filtration at different pressures, without the addition of water, to ultimately obtain three phases: olive oil, pomace with less than 50% moisture, and the aqueous fraction. This aqueous fraction, having no external water introduced, would be only the olive's vegetable water with its dissolved bioactive products, which is what is referred to in the present invention as natural olive juice and should not be considered olive mill wastewater (alpechín).At the same time, the wastewater from the three-phase plant with this process modification, not containing olive plant water, would have significantly lower BOD5 (Biological Oxygen Demand over 5 days) and COD (Chemical Oxygen Demand) values, and therefore a lower polluting effect than the wastewater currently produced by the three-phase plants. When processes other than the two-phase method for obtaining olive oil are used, the resulting olive pomace can have different water contents (Najla T, et al., 2022, supra). Thus, in embodiments of the invention, the olive pomace has at least 50% water content, preferably at least 55%, and more preferably 55-75% water content.

[0016] In the case of centrifugation treatments during separation step (a), a higher g value results in a greater recovery of natural olive juice from the olive pomace. In embodiments of the invention, the olive pomace is centrifuged at 2,500–4,000 g for 5–20 minutes in static centrifuges, or it is centrifuged by equivalent treatments in continuous centrifuges or decanters at 3,000–10,000 g. In specific embodiments, the centrifugation may be supplemented by filtration systems to remove coarser solids. As a result of the centrifugation and / or filtration step, olive pomace with less than 50% moisture (also called pomace or dry fatty pomace) and a liquid consisting of the olive's own vegetable water with its dissolved bioactive products are obtained; this liquid is referred to as juice or natural olive juice in the present invention.In the case of filtration treatments, a cold press system or a tangential flow filtration system can be used, but these are not exhaustive examples. In both cases, the centrifugation and / or filtration technology can be implemented in combination with ultrasound. Ultrasound can be applied to olive pomace to facilitate the separation of the natural olive juice. It can also be applied to crushed olives during paste mixing to facilitate the extraction of olive oil and natural olive juice. As a non-exhaustive example, an industrial sonicator such as the Hielscher with 4 kW of ultrasonic power can be used.

[0017] In one embodiment, when olive pomace is used as a starting material for the preparation of natural olive juice, the pomace is fresh. In the context of the invention, fresh pomace is understood to be that which is newly obtained by means of a two-phase or similar process. In particular, fresh pomace is pomace that has not been stored in tanks and, on the contrary, has been handled at all times in a hygienic manner compatible with food processing, protected from light and oxygen, and at low temperatures, preferably below 27-30°C.If fresh olive pomace cannot be processed immediately (i.e., within one or two hours of harvesting), to maintain its quality as much as possible, it is recommended to subject it to blanching (e.g., Fo = 90°C for 4 minutes) to inactivate enzymes and microorganisms, followed by refrigerated storage (preferably at 2-5°C) or freezing (below -18°C), protected from light and oxygen for the shortest possible time, until it is processed to obtain natural olive juice. In the context of the present invention, blanching is not, as such, a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms, according to step (b) of the method of the invention, but rather a temporary treatment until such treatments can be carried out.Blanching can be understood as an optional preliminary treatment, usually carried out with less sophisticated equipment, but capable of inactivating enzymes and sufficiently reducing the microbial load until the final treatment is performed. For short storage periods, such as 2-4 hours before processing, refrigeration (preferably at 2-5°C) of the olive pomace could be used, protected from light and oxygen. It should be noted that longer storage times lead to greater deterioration of the bioactive components of the pomace; this will all depend on the required quality of the final natural olive juice. Thus, in one embodiment, olive pomace is considered fresh when used within 6 hours, 4 hours, 3 hours, 2 hours, or 1 hour after its collection through a two-phase process or similar method.

[0018] In one embodiment, when olives are used to prepare natural olive juice, the olives are fresh, recently harvested. In the context of the invention, olives are considered fresh when used as soon as possible after harvesting. Following the same criteria as the process for obtaining extra virgin olive oil, a period of no more than 24 hours after harvesting is recommended. Longer storage periods for the olives before processing, even under refrigeration, are possible, but this could negatively affect the quality of the natural olive juice due to the deterioration of bioactive compounds. Therefore, in one embodiment, olives are considered fresh when used no more than 24, 12, or 6 hours after harvesting.

[0019] The method of the invention includes a step of preserving natural olive juice by means of a thermal treatment, a non-thermal treatment, or a combination of thermal and non-thermal treatments for the inactivation of enzymes and / or microorganisms. In embodiments of the invention, the thermal and / or non-thermal preservation treatment for the inactivation of enzymes and / or microorganisms is selected from the group consisting of:

[0020] - slow pasteurization (low temperature long time, LTLT), preferably with treatment of the natural olive juice at 63-65°C for 20-30 minutes,

[0021] - rapid pasteurization (high temperature short time, HTST), preferably with treatments of natural olive juice between 75 and 95°C and times of 10 to 30 seconds,

[0022] - the pulsed electric field (PEF) procedure, preferably with currents of 20 to 80 kV / cm,

[0023] - the high pressure processing (HPP) procedure, preferably with pressures between 400-600 MPa and 58,000-87,000 psi for 1-6 minutes,

[0024] - pasteurization by ultraviolet (UV) light, preferably by short-wave UV-C light between 200 and 280 nm, considered the germicidal range,

[0025] - ultrasonic pasteurization,

[0026] - Ohmic heating, preferably with an electric current of 90 to 30-55 V / cm passed through the natural olive juice to obtain temperatures of 90 to 95°C for 0.5 to 5 minutes,

[0027] - Radiofrequency (RF) technology at RF frequencies authorized for the food industry of 13.56 MHz, 27.12 MHz and 40.68 MHz, preferably with rapid heating of the natural olive juice to temperatures of 90-95°C, for 0.5 to 5 minutes, and combinations of these treatments.

[0028] Low-temperature pasteurization (LTLT) involves heating the juice to 63-65°C for 20-30 minutes, followed by slow cooling. High-temperature pasteurization (HTST) is a more advanced method that involves heating the juice to a temperature typically between 75 and 95°C for 10-50 seconds. Juices treated with HTST can then be cooled and aseptically packaged in industrial raw material containers. Common non-thermal juice treatments include pulsed electric fields (PEF) and high hydrostatic pressure (HPP). PEF technology applies a high-voltage current (typically 20-80 kV / cm) to the juice, followed by packaging. HPP treatment applies typical pressure values ​​between 400 - 600 MPa (158,000 - 87,000 psi) to already packaged juices for 1-6 minutes, at room temperature or cold.Ohmic heating is an alternative technology to other heating methods for juices, nectars, concentrates, and particulate products. It improves the color and flavor of treated products compared to other heating methods. It also improves the texture of particulates, as heat is transmitted equally throughout the solid and liquid phases. Ohmic heating occurs when an electric current passes through a food product, causing an increase in internal temperature due to the resistance it offers to the flow of electricity. Finally, radio frequency (RF) technology provides rapid heating that has less impact on the product's organoleptic properties compared to conventional heat treatments. RF frequencies in the food industry are restricted to specific bands: 13.56 MHz, 27.12 MHz, and 40.68 MHz.An RF system for processing liquid food consists of an RF generator and a variable impedance network, which allows control of the applied radiation power. The food is pumped through a PTFE tube, where it is irradiated. It is particularly suitable for particulate or highly viscous products, as it penetrates both the liquid and solid phases equally without overheating the liquid.

[0029] The natural olive juice subjected to the described thermal and / or non-thermal treatments can be stored until use at preferred refrigerated temperatures (2-5°C) in industrial containers or in refrigerated tanks with an inert atmosphere. Alternatively, the natural olive juice, minimally treated with the aforementioned thermal and non-thermal technologies, can be stored frozen at temperatures of -18°C or lower in industrial containers with an inert atmosphere (large bags or drums) to better preserve its properties until use. Therefore, in one embodiment of the invention, the method further comprises a subsequent step of: c) refrigerating the natural olive juice, preferably at temperatures between 2 and 5°C, or freezing it, preferably at temperatures below -18°C.

[0030] Furthermore, in preferred embodiments, the method includes the step of aseptically packaging, preferably in an inert atmosphere, the natural olive juice, prior to its refrigeration or freezing.

[0031] The treatments described allow the natural olive juice obtained by the procedure of the present invention to be used as a food ingredient, as provided for in Spanish and European legislation (Order TED / 92 / 2022, of February 8, which determines the consideration as a by-product of fatty pomace from olive mills, when intended for the extraction of crude olive pomace oil. BOE February 15, 2022; Law 7 / 2022, of April 8, on waste and contaminated soils for a circular economy. BOE April 9, 2022; Law 17 / 2011, of July 5, on food safety and nutrition. BOE July 6, 2011, among others).

[0032] In some specific applications, the previously obtained natural olive juice is mixed with the olive paste instead of external water to facilitate the operation of the horizontal centrifuge or decanter. This results in an extra virgin olive oil with a higher polyphenol content and simplifies the production of natural olive juice containing only vegetable water. Another possibility is to utilize the natural olive juice obtained from the vertical centrifuge in the extra virgin olive oil extraction process.

[0033] As an additional advantage of the method of the invention, it provides a solution to the problem of mechanically drying olive pomace in machines such as rotary dryers, which in current methods do not allow direct drying of fresh olive pomace with water concentrations of around 55-75% for three reasons: a) Olive pomace with more than 50% moisture content implies a higher cost because more energy must be expended to evaporate more water. b) Olive pomace with more than 50% moisture content causes significant problems with adhesion to the surfaces and paddles of the drying machines. c) Olive pomace with more than 50% moisture content contains sugars and other bioactive compounds, which, during drying, cause caramelization problems and alteration of the bioactive compounds, an increase in toxic substances, the generation of off-flavors, or a reduction in the oil extraction yield, resulting in a loss of product value.

[0034] Therefore, by removing the natural olive juice from the olive pomace, a pomace with less than 50% moisture is obtained. This pomace can be dried more easily in machines such as rotary dryers, resulting in lower energy costs due to its lower moisture content. This also avoids the problems described earlier, such as adhesion to drying machine surfaces, caramelization, and alteration of bioactive compounds, leading to high-quality dried pomace. This high-quality dried pomace can then be used for olive pomace oil extraction, improving both quality and extraction yield compared to the current pomace oil production process. High-quality dried pomace can also be processed according to good practices and food industry regulations to obtain ingredients for various foods, such as breads, energy bars, meat products, and others. Occasionally, high-quality dried pomace powder is obtained in conjunction with the production of natural olive juice.Furthermore, natural olive juice can sometimes be mixed with acidic beverages or food ingredients such as citrus juices or vinegar, then dried or encapsulated to obtain powdered natural olive juice. High-quality dried olive pomace powder can even be mixed with powdered natural olive juice to obtain ingredients with different nutraceutical and technological properties that can be incorporated into the formulation of various foods.

[0035] The treatments described above allow natural olive juice to be used as an ingredient in the juice industry, specifically in natural juices not from concentrate ("Non From Concentrate," or NFC), as well as in other beverages, foods, or food ingredients. These treatments ensure that the natural olive juice retains the maximum nutritional quality and natural properties characteristic of extra virgin olive oil and fresh olive pomace, as they primarily utilize mechanical processes (such as centrifugation or filtration) at temperatures below 27°C. Concentration methods, solvents, or high temperatures are avoided, thus preventing the degradation of bioactive components and ensuring the absence of toxic compounds and synthetic chemical additives.Thus, in one embodiment of the invention, the natural olive juice, freshly obtained and before being subjected to a preservation treatment, has a rating of 5 in the Food Naturalness Index (“FNI”), according to the scale of Sánchez-Siles et al. (2019) (“The Food Naturalness Index (FNI): An integrative tool to measure the degree of food naturalness”, Trends in Food Science & Technology, 2019, 91: 681-690). In this regard, the authenticity of natural olive juice with respect to its vegetable water content and the absence of other foreign ingredients can be verified by stable isotope determination and other analytical determinations suitable for the characterization of natural juices not from concentrate (“Non From Concentrate”, or NFC) (Dasenaki ME, and Thomaidis NS, “Quality and Authenticity Control of Fruit Juices -A Review”, Molecules 2019, 24, 1014).Therefore, natural olive juice can be incorporated as an ingredient in fruit and / or vegetable juices without the mixture losing its status as natural juice, as it contains exclusively plant water and no other ingredients besides natural olives. Furthermore, natural olive juice, whether used alone or incorporated into fruit and / or vegetable juices, can demonstrate its authenticity through chemical analysis of bioactive compounds characteristic of olives, such as hydroxytyrosol, tyrosol, mannitol, oleuropein, certain anthocyanins, and organic acids, among other compounds.

[0036] Regarding the bioactive compounds characteristic of olives, the composition of natural olive juice obtained from ripe olives results in a less bitter taste and is therefore more readily accepted by the senses. In most varieties, as olives ripen, they have a lower oleuropein content and a higher anthocyanin content. Consequently, natural olive juice from riper olives has a less bitter taste, with a lower oleuropein content, and can therefore be mixed in greater proportions with other fruit and / or vegetable juices with a less pronounced sensory impact.Therefore, in particular modes of realization, the olive has a degree of maturity of at least 3, preferably at least 4, more preferably at least 5, according to the maturity indices of Illceda and Frías of 1975 (Illceda M, Frías, L, 1975, Proceedings of the II International Olive-Oil Council, International Olive-Oil Seminar, Córdoba) or, alternatively, where the olive has a degree of maturity of at least 3, preferably at least 4, more preferably at least 5, according to the maturity index of the IOC / OH / Doc. No. 1 guide, 2011, for the determination of the characteristics of olive oil, of the International Olive Council (https: / / www.internationaloliveoil.org / wp-content / uploads / 2019 / 11 / COI-OH-Doc.-1-2011-Eng.pdf). With a degree of maturity like the one indicated, the bitterness is reduced.However, it is also possible to obtain more bitter natural olive juice from unripe or early-harvest green olives, which produce a highly prized early-harvest extra virgin olive oil. The sensory impact of this early-harvest natural olive juice will be greater due to its higher concentration of oleuropein and lower concentration of anthocyanins. In this case, the ripening index will be 0 to 3 (Uceda and Frías, 1975, COI / OH / Doc. No. 1, 2011). Thus, in specific production methods, the olive has a ripening degree of 1, 2, or 3 according to the Uceda and Frías 1975 ripening indices or, alternatively, a ripening degree of 1, 2, or 3 according to the IOC / OH / Doc. guideline. No. 1, 2011, for the determination of the characteristics of olive oil, of the International Olive Council.The composition of natural olive juice obtained from ripe olives also provides significant amounts of anthocyanins, which have highly beneficial properties as antioxidants, anti-inflammatories, and preventatives against cardiovascular and cancerous diseases. It should be noted that the most prominent phenolic compound in natural olive juice and extra virgin olive oil is hydroxytyrosol, which is found in natural olive juice and olives in quantities far exceeding those found in extra virgin olive oil. Hydroxytyrosol has been found to have excellent health benefits with anti-inflammatory, neuroprotective, and anti-angiogenic effects, offering protection against various diseases, including cardiovascular disease, diabetes, cancer, and acquired immunodeficiency syndrome (AIDS).Other benefits that can be attributed to hydroxytyrosol and other phenolic compounds in olives include maintaining normal HDL cholesterol levels in the blood, maintaining normal blood pressure, improving the health of the upper respiratory tract, maintaining normal gastrointestinal function, and improving defenses against external agents. For these reasons, the European Food Safety Authority (EFSA) recommends an intake of at least 5 mg of hydroxytyrosol daily (Scientific Opinion, EFSA Journal 2011; 9(4):2033).

[0037] The aforementioned recommendation (EFSA 2011) to consume at least 5 mg of hydroxytyrosol and its derivatives daily, if olive oil is used as the source of these compounds, would imply consuming more than 20 g of oil daily, which would make it difficult to maintain a balanced diet due to excessive calorie intake. For this reason, using natural olive juice combined with other natural fruit and / or vegetable juices, or even with beverages, can be a very important source for easily reaching and exceeding the minimum requirement of 5 mg of hydroxytyrosol, as well as other valuable bioactive compounds such as anthocyanins, as part of a balanced diet, without incurring excessive calorie intake.Furthermore, adding natural olive juice to other juices will result in a reduction of the total sugar content, firstly because natural olive juice has less sugar than juices like orange juice, and secondly because it provides mannitol, a natural sweetener with healthy properties.

[0038] Thus, in another aspect, the invention relates to a method for preparing a food product, where the method comprises mixing natural olive juice obtained by a method according to the present invention with ingredients for preparing a food product. In embodiments, the food product is selected from the group consisting of breads, sweets, energy bars, and functional bars. Likewise, the invention relates to a method for preparing a beverage, where the method comprises mixing natural olive juice obtained by a method according to the present invention with a base beverage.In embodiments of the invention, the base beverage is a pure juice or a mixture of two or more fruit and / or vegetable juices, preferably an NFC juice, more preferably an NFC orange juice, and even more preferably freshly squeezed orange juice, and / or the beverage is a fruit and / or vegetable purée (smoothies), a nectar, a fruit and / or vegetable drink, a fruit and / or vegetable juice from concentrate, cold soups such as gazpacho and salmorejo, or similar preparations. These methods of the invention allow for the preparation of functional foods and beverages that provide nutrients with a health benefit. In this case, the functional foods and / or beverages would provide the characteristic bioactive compounds of olives, such as hydroxytyrosol, tyrosol, mannitol, oleuropein, certain anthocyanins, and organic acids, among other compounds.

[0039] In one embodiment, a method is described for preparing natural juices not from concentrate (NFC) with functional properties, where the method comprises mixing natural olive juice obtained by a method according to the present invention with a base natural juice. In embodiments of the invention, the base juice is selected from the group consisting of NFC-type natural fruit and vegetable juices, such as orange, apple, grape, pomegranate, tomato, and cucumber juices, among others. It is also possible to incorporate natural olive juice into various beverages other than NFC juices, such as fruit and / or vegetable nectars, fruit and / or vegetable purees (“smoothies”), cold soups such as gazpacho and salmorejo or similar, dairy beverages, plant-based beverages, soy beverages, oat beverages, almond beverages, rice beverages, teas, infusions, and fortified waters, among others.Natural olive juice can also be used as an ingredient in other foods to impart functional properties by incorporating bioactive compounds derived from olives, such as bakery products like bread, pastries, functional bars, and other foods in this sector. In specific embodiments of the invention, the base beverage is a fruit juice or a vegetable juice, preferably orange juice, and more preferably freshly squeezed orange juice. In these embodiments, the natural olive juice is added in a proportion of 0.2-50% (v / v), 0.2-40% (v / v), 0.2-30% (v / v), 0.2-20% (v / v), 0.2-15% (v / v), 0.2-10% (v / v), 0.2-7.5% (v / v), or 0.2-5% (v / v) relative to the base juice, beverage, or food. In particular modes of the invention, the natural olive juice is added in a proportion of 0.2%, 0.5%, 1% (v / v), 2% (v / v), 2.5% (v / v), 5% (v / v), 7%.5% (v / v), 10% (v / v), or 15% (v / v) with respect to the NFC juice or the base beverage or food. In this regard, natural olive juice can be mixed with NFC fruit and / or vegetable juices, such as orange juice, in various proportions reaching values ​​from 1% to 30% or higher without negative sensory effects, providing a high antioxidant capacity and a total phenol content several times higher per unit volume than fruit and / or vegetable juices such as orange juice. Natural olive juice also contributes significant quantities of bioactive compounds specific to olives, which are very healthy and not found in these juices, such as hydroxytyrosol and its derivatives.

[0040] In the context of the present invention, the processing of olives, olive pomace, and natural olive juice must be that of a delicate food raw material, requiring a hygienic and rapid process to prevent microbial contamination, fermentation, enzymatic activity, and non-enzymatic oxidation, among other spoilage phenomena. Therefore, as described above, the natural olive juice must be treated as soon as possible after extraction using standard fruit juice industry processes to inactivate enzymes and microorganisms for preservation and subsequent appropriate packaging, thus preventing the aforementioned spoilage phenomena until its use as an ingredient in fruit and vegetable juices.In this regard, it is important to highlight the high antimicrobial activity of some bioactive compounds in natural olive juice. Therefore, thermal and non-thermal treatments can be combined with the antimicrobial capacity of the bioactive compounds in natural olive juice to achieve less intense treatments that result in a product with a high degree of naturalness, both in natural olive juice alone and in combination with other fruit and vegetable juices.

[0041] In a further aspect, the invention relates to an NFC-type natural olive juice, where the natural olive juice is:

[0042] - the aqueous fraction obtained from separating olive pomace in vegetable water, with its dissolved bioactive products, and olive pomace, or

[0043] - the aqueous fraction obtained from separating milled olives in vegetable water from the olive, with its dissolved bioactive products, olive oil and pomace, where the natural olive juice is of NFC type and therefore contains only vegetable water and is free of externally added water and where the natural olive juice is preserved by a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms, maintaining the integrity of its bioactive products.

[0044] The natural olive juice of the present invention may be considered a fruit juice, in accordance with the definition in Annex IA of Royal Decree 781 / 2013, of October 11, which establishes rules relating to the production, composition, labelling, presentation, and advertising of fruit juices and other similar products intended for human consumption. Fruit juices made from concentrate or concentrated fruit juices, in accordance with the definitions in Annex IA of Royal Decree 781 / 2013, of October 11, which establishes rules relating to the production, composition, labelling, presentation, and advertising of fruit juices and other similar products intended for human consumption, are excluded from the scope of the present invention in relation to natural olive juice.Therefore, in the context of the invention, natural olive juice is not olive juice from concentrate or concentrated olive juice.

[0045] In one embodiment, when natural olive juice is obtained from olive pomace, the pomace is considered fresh. In the context of the invention, fresh pomace is understood to be newly obtained through a two-phase or similar process. Specifically, fresh pomace is pomace that has not been stored in tanks and, on the contrary, has been handled at all times hygienically, in accordance with food processing regulations, and protected from light and oxygen at low temperatures, preferably below 27°C. In any case, it is optimal to process fresh pomace immediately after obtaining it to ensure the highest quality natural olive juice. If the fresh pomace cannot be used immediately, to maintain its quality as much as possible, it is recommended that it be stored under refrigeration for the shortest possible time, protected from light and oxygen, for short periods of, for example, 2 to 4 hours.If longer storage time is required before processing, the olive pomace should be blanched (for example, at temperatures of 80-90°C and times of 15 seconds to 5 minutes) to inactivate enzymes and reduce the microbial load, followed by refrigerated or frozen storage protected from light and oxygen. In the context of the present invention, blanching is not, as such, a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms, as described in step (b) of the method of the invention, but rather a temporary treatment until such treatments can be carried out. Thus, in one embodiment, the olives are considered fresh when used within 4 hours, 3 hours, or 2 hours after being obtained by a two-stage or similar process.

[0046] In one embodiment, freshly obtained natural olive juice, before any preservation process, scores 5 on the Food Naturalness Index (FNI), according to the scale by Sánchez-Siles (2019). As previously mentioned, natural olive juice contains highly beneficial bioactive compounds, unique to olives, that are not found in other fruit or vegetable juices. Depending on the olive variety and its stage of ripeness, the following bioactive compounds, among others, will be present in varying proportions: hydroxytyrosol, tyrosol, oleuropein and derivatives, anthocyanins, and mannitol.

[0047] In another aspect, the invention relates to the use of natural olive juice, according to the present invention, for the preparation of a beverage, preferably where the beverage is selected from the group consisting of fruit and / or vegetable purees (smoothies), nectars, fruit and / or vegetable drinks, fruit and / or vegetable juices from concentrate, cold soups such as gazpacho and salmorejo, or the like. In a further aspect, the invention relates to the use of natural olive juice, according to the present invention, for the preparation of a food, preferably where the food is selected from the group consisting of breads, sweets, energy bars, and functional bars. Thus, natural olive juice can be used for the preparation of natural juice blends not from concentrate (NFC), although natural olive juice could be added to any other beverage or food to enhance its nutraceutical or technological properties.In specific embodiments of the invention, the base beverage is an NFC fruit or vegetable juice, which can be a single juice or a blend of various juices. In the case of single juices, it is preferably orange juice, and more preferably freshly squeezed orange juice. The inclusion of natural olive juice in the composition of blends with other juices, beverages, or foods allows for supplementing the recommended intake of healthy bioactive compounds, such as hydroxytyrosol, present in extra virgin olive oil.

[0048] There are multiple applications of natural olive juice as an ingredient in different processes, among which the following stand out: application of natural olive juice as an ingredient of fruits and vegetables with the effect of post-harvest preservation treatments for fruits (citrus, stone fruits and others) and vegetables; application of natural olive juice as an ingredient of preservation treatments for fourth range cut vegetables; application of natural olive juice as an ingredient of edible or non-edible food packaging; application of natural olive juice as an ingredient of anti-pest treatments (antifungal, antimicrobial, insecticidal) for plant protection and the harvesting of safer fruits and vegetables.

[0049] Finally, the invention also relates to the following aspects:

[0050] 1. Procedure for obtaining natural olive juice from fresh olive pomace (approximately 55-75% moisture) obtained from the two-phase (or similar) olive oil extraction process, preferably extra virgin olive oil, without the addition of external water. The extraction of natural olive juice from the pomace will also utilize mechanical and cold processes (preferably at temperatures below 27°C), such as centrifugation or filtration, and hygienic industrial procedures typical of the fruit juice industry. The resulting natural olive juice will contain only vegetable water and soluble bioactive compounds from the olives and may be considered a natural olive juice. The following steps will be followed: a) Obtaining fresh olive pomace with 55-75% moisture.b) Treatment of fresh olive pomace with cold mechanical processes such as centrifugation and / or filtration, obtaining natural olive juice and pomace with less than 50% moisture. c) Preservation treatment of natural olive juice through thermal and / or non-thermal processes.

[0051] 2. An alternative procedure to that of aspect 1, for obtaining natural olive juice from freshly harvested olives that have been washed, selected, and processed by a process other than the two-phase method for obtaining olive oil, using cold mechanical procedures such as milling, beating, centrifugation, or filtration without the addition of external water to separate the oily fraction (olive oil), the pomace with less than 50% moisture, and the natural olive juice or vegetable water, which will be processed for preservation as indicated in aspect 1. This procedure would be similar to the three-phase method for obtaining olive oil, but without the addition of external water, so that an oily phase (olive oil), a solid phase (pomace with less than 50% moisture), and an aqueous phase consisting exclusively of the natural olive juice, containing only vegetable water with its dissolved bioactive products, are obtained.Procedure for storing refrigerated or frozen natural olive juice stabilized by thermal and non-thermal treatments, as described in section 3, until it is used as a raw material for blending with other juices. The natural olive juice may be aseptically packaged in industrial containers in the form of flexible bags and drums of several kilograms for raw materials, preferably under an inert atmosphere and at temperatures of 2-5°C. These same containers may also be frozen and stored at temperatures below -18°C. Another option is aseptic tanks refrigerated at 2-5°C with an inert atmosphere. Procedure in accordance with sections 1, 2, 3, and 4 for using the stabilized natural olive juice as an ingredient for blending with other juices in combinations with juices of one or more fruits, vegetables, or greens.Using, for example, freshly squeezed orange juice, it is possible to mix in varying proportions from 0.2% to 30% or more without negative sensory impact. Preservation or stabilization procedure for mixtures of natural olive juice with other juices (section 5): These juice mixtures will be subjected to standard juice industry processes, such as the thermal and non-thermal processes mentioned in section 3. It is preferable to use HTST heat treatment systems or non-thermal processes and aseptic packaging in containers intended for the end consumer. Minimum preservation treatment procedure in accordance with section 6.Some of the bioactive compounds in natural olive juice, such as hydroxytyrosol and its derivatives, have high antimicrobial and antioxidant activity. Therefore, when natural olive juice is mixed with other juices, even in small proportions, it can replace chemically synthesized preservatives, either alone or in combination with thermal and non-thermal treatments, to extend the shelf life of juice blends while maintaining a high degree of naturalness. Procedure for obtaining high-quality dried olive pomace in accordance with aspects 1 and 2.By removing the natural olive juice from the olive pomace (alperuzo) with a moisture content of 55-75%, a pomace with less than 50% moisture is obtained. This pomace can be dried more easily, following good practices and food industry regulations, using rotary drying machines. This method results in lower energy costs due to the reduced moisture content and avoids problems such as adhesion to drying machine surfaces, caramelization, Maillard reaction, and alteration of bioactive compounds, leading to high-quality dried pomace. This procedure also eliminates the environmental problems associated with processing olive pomace in ponds. The high-quality dried pomace can then be used for olive oil extraction, resulting in improved quality and extraction yield compared to the current pomace oil production process.High-quality dried pomace can also be processed following good practices and regulations of the food industry to obtain ingredients for different foods such as breads, energy bars, meat products, beverages and others.

[0052] 8. Proposed overall procedure in accordance with aspects 1, 2, 3, 4, 5, 6, 7 and 8 in which olive oil (preferably extra virgin olive oil), natural olive juice and high quality dry pomace are obtained from olives without negative environmental impact, with zero waste and with a revaluation of the pomace and the olive-growing activity as a whole.

[0053] 9. Natural olive juice ingredient for the fruit and / or vegetable juice industry obtained in accordance with aspects 1, 2, 3, 4, 5, 6, 7, 8 and 9.

[0054] 10. The composition of the natural olive juice ingredient, obtained and processed according to aspects 1, 2, 3, 4, 5, 6, and 7, and its exclusively vegetable water content, may be verified by stable isotope analysis and other analytical determinations suitable for characterizing natural juices not derived from concentrate. Therefore, the natural olive juice may be incorporated as an ingredient in other fruit and / or vegetable juices without the mixture losing its status as natural juice, as it contains exclusively vegetable water and no other ingredients besides natural olives.

[0055] 11. The composition of the ingredient natural olive juice alone or incorporated into fruit and / or vegetable juices may demonstrate its authenticity by chemical analysis of characteristic bioactive compounds such as hydroxytyrosol, tyrosol, mannitol, oleuropein, certain anthocyanins and organic acids among other compounds.

[0056] 12. The composition of the natural olive juice ingredient is free of synthetic chemical additives and has an absence or very low concentration of toxic products, as it is obtained using only mechanical processes (such as centrifugation or filtration) at temperatures preferably below 27°C, without resorting to concentration methods or the use of solvents, among other high-intensity industrial processes. For this reason, natural olive juice has a high naturalness index, comparable to that of extra virgin olive oil.

[0057] 13. The composition of the natural olive juice ingredient includes very healthy bioactive compounds, inherent to olives, which are not found in other fruit or vegetable juices. Depending on the olive variety and its stage of ripeness, the following bioactive compounds, among others, will be found in varying proportions: hydroxytyrosol, tyrosol, oleuropein and derivatives, anthocyanins, and mannitol.

[0058] 14. The composition of the natural olive juice ingredient obtained from ripe olives has less oleuropein, since as olives ripen, they have a lower oleuropein content and a higher anthocyanin content. Therefore, natural olive juice obtained from riper olives, having less oleuropein, has a less bitter taste and can be mixed in higher proportions with other fruit and / or vegetable juices without adverse sensory effects.

[0059] 15. The composition of the ingredient natural olive juice obtained from ripe olives will also provide significant amounts of anthocyanins, which have very beneficial properties as antioxidants, anti-inflammatories and preventative of cardiovascular and tumor diseases.

[0060] In addition, natural olive juice can be used in a similar way to coconut water or coconut juice.

[0061] In particular embodiments, the base beverage comprises acidic beverages such as citrus juices, wine or vinegar to obtain new foods or beverages.

[0062] These novel foods can be enhanced with food-grade encapsulating agents such as cyclodextrins or maltodextrins and optionally dried for use as a food or beverage ingredient to provide nutraceutical and technological properties. In specific embodiments, the step of separating the vegetable water generates an olive byproduct, and the method further comprises drying the olive byproduct as quickly as possible, preferably within one and a half hours, by mechanical means, to obtain high-quality dried olive pomace powder (OSAC).

[0063] By removing the natural olive juice from the olive pomace to obtain pomace with less than 50% moisture, this pomace can be dried in rotary machines, without clumping, with less energy consumption, with less deterioration and with a hygienic process, so that it can be used as a raw material or ingredient of different foods.

[0064] In particular embodiments, the olive by-product is treated prior to drying to inactivate enzymes and microorganisms by means of a thermal treatment, a non-thermal treatment, a combination of both, or by refrigeration or freezing, where the thermal treatment and the non-thermal treatment is at least one of the following:

[0065] - slow pasteurization (low temperature long time, LTLT), preferably with treatment of the olive by-product at 63-65°C for 20-30 minutes,

[0066] - rapid pasteurization (high temperature short time, HTST), preferably with treatments of the olive by-product between 75 and 95°C and times of 10 to 30 seconds,

[0067] - the pulsed electric field (PEF) procedure, preferably with currents of 20 to 80 kV / cm,

[0068] - the high pressure processing (HPP) procedure, preferably with pressures between 400-600 MPa and 58,000-87,000 psi for 1-6 minutes,

[0069] - appertization procedure;

[0070] - pasteurization by ultraviolet (UV) light, preferably by short-wave UV-C light between 200 and 280 nm, considered the germicidal range,

[0071] - ultrasonic pasteurization,

[0072] - Ohmic heating, preferably with an electric current of 90 to 30-55 V / cm passed through the olive by-product to obtain temperatures of 90 to 95°C for 0.5 to 5 minutes,

[0073] - Radiofrequency (RF) technology at RF frequencies authorized for the food industry of 13.56 MHz, 27.12 MHz and 40.68 MHz, preferably with rapid heating of the olive by-product to temperatures of 90-95°C, for 0.5 to 5 minutes, and combinations of these treatments.

[0074] In particular embodiments, the method additionally includes the step of obtaining high-quality olive pomace oil using high-quality dried pomace powder as raw material.

[0075] In particular embodiments, the method further comprises the steps of: a. mixing the natural olive juice with an acidic compound, such as an acidic beverage, to obtain a new food; b. mixing the new food with a food-grade encapsulating agent such as cyclodextrins or maltodextrins; and c. drying the new food directly or the encapsulated new food to obtain a powder compound rich in natural olive juice.

[0076] In particular embodiments, the method further comprises the step of mixing the powder compound or the encapsulated powder compound with high-quality dried pomace powder.

[0077] In this way a new food is obtained, which can be used as an ingredient in the preparation of different foods to provide them with nutraceutical and technological properties.

[0078] In particular embodiments, the method further comprises the step of applying the natural olive juice or the powdered product derived from the natural olive juice, alone or with other ingredients or additives, onto the surface of fourth range cut vegetable foods, the surface of fruits or vegetables with skin or onto the surface of fruits and vegetables on the plant itself.

[0079] Sometimes, natural olive juice, alone or with other ingredients or additives, is applied to the surface of fourth-range cut vegetable foods to act as an edible coating, providing new nutraceutical and technological properties, such as a longer shelf life due to antioxidant and antimicrobial effects.

[0080] In other cases, natural olive juice, alone or with other ingredients or additives, is applied to the surface of fruits and vegetables with skin to act as an edible coating, providing new nutraceutical and technological properties such as a longer shelf life due to antioxidant and antimicrobial effects.

[0081] In other cases, natural olive juice, alone or with other ingredients or additives, is applied to the surface of fruits and vegetables on the plant itself in pre-harvest treatment, so that it acts as a coating capable of exerting a protective effect against spoilage microorganisms and plant pathogens.

[0082] In particular embodiments, the method additionally includes the step of mixing the previously obtained natural olive juice with the olive paste as a substitute for external water.

[0083] This facilitates the operation of the horizontal centrifuge or decanter. In this way, extra virgin olive oil with a higher polyphenol content is obtained, and the extraction of natural olive juice containing only vegetable water is made easier.

[0084] In particular embodiments, the method additionally includes the step of using a vertical centrifuge to obtain extra virgin olive oil and extracting natural olive juice from the vertical centrifuge.

[0085] All terms and embodiments described anywhere herein are equally applicable to all aspects of the invention. It should be noted that, as used in the description and claims, the singular forms "a," "an," and "the" include their plurals unless the context clearly indicates otherwise. Similarly, the term "comprises" or "comprising," as used herein, also describes "consists of" or "consisting of" in accordance with generally accepted patent practice. Furthermore, any of the parametric ranges and / or single values ​​of temperature (T), pressure (P), etc., described in the examples may be used, in different embodiments of the invention, either individually or in combination.

[0086] BRIEF DESCRIPTION OF THE FIGURES

[0087] Fig. 1 - Flowchart for obtaining natural olive juice (ZNA) under one embodiment of the present invention. Fig. 2 - Detectability threshold test of natural olive juice of the "Arbequina" variety in mixtures with orange juice of the "Navel Lane Late" variety at different volume / volume concentrations (1, 2.5 and 5%) subjected to mild pasteurization (P1) and intense pasteurization (P2).

[0088] Fig. 3.- Sensory test of mixtures of natural olive juice (variety “Arbequina”) at 1, 5, 10 and 15% (volume / volume) with orange juice (variety “Navel Lane Late”).

[0089] DETAILED DESCRIPTION OF THE INVENTION

[0090] The invention is described with the following examples, which are merely illustrative and do not limit the scope of the invention.

[0091] Example 1: Method for obtaining natural olive juice and OSAC from olive pomace

[0092] This example describes a procedure for obtaining natural olive juice (ZNA) and high-quality dried olive pomace (OSAC) from olive pomace with a moisture content of 55 to 75% (Fig. 1). The conditions indicated in the example are at an industrial scale up to the production of the olive pomace and at a laboratory scale thereafter. The hygiene and sanitation treatments used are those generally employed in the food industry.

[0093] To begin the process, 100 kg of Arbequina olives are used, mechanically processed using a two-phase industrial process or similar, without the addition of water, through milling, mixing, and centrifugation. Conventional industrial equipment designed for this purpose is used, including a mill, mixer, and horizontal centrifuge. Approximately 20 kg of olive oil and 80 kg of olive pomace with a moisture content of 55-75%, containing no added water, are obtained. Alternatively, olive pomace with a moisture content of 55-75%, containing exclusively vegetable water, can be used as a starting point. This pomace is obtained from olives processed to produce olive oil using a two-phase industrial method or similar, without the addition of water before the pomace is separated.

[0094] Starting with 10 kg of olive pomace, the natural olive juice is separated by centrifugation (Heraeus Refrigerated Megafuge 1.0R). The pomace is subjected to 3,000 g of centrifugation for 10 minutes, and the supernatant aqueous fraction is separated. The natural olive juice content obtained after this operation is 1.95 kg (this value may vary depending on the olive variety and its stage of ripeness).

[0095] The natural olive juice is then enzymatically and microbiologically stabilized by packaging it in sterile 100 ml borosilicate glass bottles and pasteurizing it at Fo = 65°C for 30 minutes or Fo = 90°C for 1 minute in a thermostatic bath, although industrial treatment at 95°C for 10–30 seconds in a continuous-flow plate or tube pasteurizer is preferable. The pasteurized natural olive juice is kept refrigerated at 2–5°C or frozen at a temperature below -18°C until it is used as an ingredient, preferably in an inert atmosphere. Alternatively, refrigerated tanks in an inert atmosphere, such as nitrogen, can be used for large volumes of natural olive juice.

[0096] The natural olive juice obtained from the Arbequina variety contained 299.15 mg / 100 ml of hydroxytyrosol and its derivatives as its main bioactive component. This value may vary depending on the variety and harvest time. Natural olive juice obtained from other varieties, such as Picual, can contain much higher amounts of hydroxytyrosol and its derivatives.

[0097] As shown in Example 2, natural olive juice is intended as an ingredient to be mixed with other NFC fruit or vegetable juices through the usual processing of the juice industry.

[0098] Furthermore, the process of the invention yields another byproduct: pomace with less than 50% moisture, which can be more easily dried in mechanical dryers, resulting in high-quality dried pomace (HMP). This HMP can be used both for the extraction of pomace oil, increasing quality and yield, and for processing and application as an ingredient in various foods. In all cases, the HMP must be obtained through good manufacturing practices (GMP) and hygienic procedures, following food industry regulations.

[0099] Using the method of the invention, an OSAC is obtained with the following composition: a) Crude fiber, 40-50% (w), with a high content of polyphenols with antioxidant capacity. b) Simple sugars, oligosaccharides and polysaccharides, 10-15% (w). c) Proteins, 5-8% (w). d) Antioxidant polyphenols, 8-12% (w). e) Minerals, 2-4% (w).

[0100] Example 2. Sensory tests of natural olive juice in mixtures with orange juice

[0101] To determine the acceptability of adding natural olive juice to NFC fruit or vegetable juices, two sensory tests were conducted on natural olive juice of the 100% “Arbequina” variety (registration number 16320005 in the Spanish Plant Variety Registry Bulletin) in mixtures with orange juice of the “Navel Lane Late” variety (registration number 11960036 in the Spanish Plant Variety Registry Bulletin). The tests consisted of:

[0102] (A) a first test where the detectability threshold of natural olive juice in mixtures with orange juice was determined; and

[0103] (B) a second test assessing the sensory attributes of mixtures of natural olive juice and orange juice.

[0104] Twelve volunteers (aged 20-30, non-smokers, 6 men and 6 women) participated in both tests. Samples were served to the panelists in individual 30 ml glasses at 15°C, randomly labeled, and mineral water (Lanjarón, Spain) was used between samples to cleanse the taste buds.

[0105] A.- Detectability threshold test

[0106] This experiment determined the maximum concentration of natural olive juice that can be added to orange juice without being noticeable. Freshly squeezed orange juice was strained and pasteurized at Fo = 90°C for 1 minute. The natural olive juice samples were divided into two groups, and each group underwent a different pasteurization process before being mixed with the previously pasteurized orange juice: a milder pasteurization (P1) at Fo = 75°C for 1 minute and a more intense pasteurization (P2) at Fo = 90°C for 1 minute. After pasteurization of the orange juice and the two groups of natural olive juice (P1 and P2), mixtures of natural olive juice and orange juice were prepared at 1%, 2.5%, and 5% (v / v). Six types of samples were obtained: P1-1%, P1-2.5%, P1-5%, P2-1%, P2-2.5% and P2-5% and a control of pure orange juice.The samples were tempered to 15°C before the sensory test. All samples were compared to pure orange juice.

[0107] All panelists reported no difference from pure orange juice in samples P1-1%, P1-2.5%, P2-1%, and P2-2.5%. In samples P1-5% and P2-5%, the difference from pure orange juice was easily detectable, although these latter mixtures were not unpleasant either. Figure 2 shows the results of the detection threshold test of natural olive juice in orange juice. This figure shows that for samples P1-1%, P1-2.5%, P2-1%, and P2-2.5%, 100% did not detect the presence of natural olive juice. In the 5% samples, detection was widespread, with 90% in the case of P1 and 80% in the case of P2.

[0108] B.- Assessment of sensory attributes

[0109] The objective of this test was to evaluate the sensory impact of natural olive juice in mixtures with orange juice, assessing the attributes of color, aroma, flavor, and texture. A hedonic scale of 1 to 10 was used, where 1 is “Unpleasant” and 10 is “Very Pleasant.” A value of 5 corresponds to the acceptability threshold for the studied characteristic. For this test, the oranges were squeezed and the juice strained before being pasteurized at Fo = 90°C for 1 minute. Natural olive juice pasteurized at Fo = 90°C for 1 minute was used. Different proportions of natural olive juice (1%, 5%, 10%, and 15% v / v) were then added to the orange juice. The mixtures were tempered to 15°C for the sensory test. Figure 1 shows four groups with four columns each. In the first column of each group, the color is scored; in the second column of each group, the aroma; in the third column of each group, the flavor; and in the fourth column of each group, the texture.The first group of columns refers to the mixture with 1% natural olive juice, the second group of columns refers to the mixture with 5% natural olive juice, the third group of columns refers to the mixture with 10% natural olive juice, and the fourth group of columns refers to the mixture with 15% natural olive juice.

[0110] It can be observed (Fig. 3) that: • The juice with added natural olive juice at 1% obtained the highest average scores in all parameters studied.

[0111] • Orange juice with 5% natural olive juice obtained average scores, very similar to the results of natural olive juice 1%, the closest being for taste and texture, a very high average score for aroma of 8.6 points and an average score of 7.3 for color.

[0112] • In the orange juice with 10% natural olive juice, the same trend is observed as in the 5% mixture, obtaining flavor and texture values ​​very close to the previous data, with an average of 7.7 for flavor and 8.3 for texture, an average aroma score of 7.8 and an average color score of 6.4.

[0113] • The mixture of 15% natural olive juice obtained average taste and texture scores of 6 and 7.3 respectively, an acceptable aroma score of 6.3 points and a color score of 5 points.

[0114] At all concentrations tested, none of the parameters fell below an average score of 5, which is the acceptability threshold. Of all the parameters studied, color and aroma were most affected by increasing the concentration of natural olive juice in the mixture, showing a gradual decrease as the concentration increased. On the other hand, flavor maintained very similar high scores across concentrations from 1% to 10%. It is worth noting that even at a 15% concentration of natural olive juice, a significant proportion of the tasters highly valued the contribution of aroma and flavor from the natural olive juice, as indicated by the wider range of error bars in the 15% test (Fig. 3).

Claims

1. CLAIMS 1. A method for preparing natural olive juice of the type Not from Concentrate from olives, wherein the method comprises: a) separating the vegetable water with its dissolved bioactive products from the olives by cold mechanical processes, at a temperature below 50°C, preferably below 27°C, without the addition of external water, preferably wherein the mechanical process consists of milling, beating, and centrifugation and / or filtration, to obtain natural olive juice; b) preserving the natural olive juice obtained in step (a) by a thermal treatment, a non-thermal treatment, or the combination of thermal and non-thermal treatment for the inactivation of enzymes and / or microorganisms.

2. Method according to claim 1, wherein step a) further comprises the separation of olive oil and olive pomace.

3. The method according to any one of the preceding claims, wherein the thermal and / or non-thermal treatment for preserving natural olive juice for the inactivation of enzymes and / or microorganisms is selected from the group consisting of: - slow pasteurization (low temperature long time, LTLT), preferably with treatment of the natural olive juice at 63-65°C for 20-30 minutes, - rapid pasteurization (high temperature short time, HTST), preferably with treatments of natural olive juice between 75 and 95°C and times of 10 to 30 seconds, - the pulsed electric field (PEF) procedure, preferably with currents of 20 to 80 kV / cm, - the high pressure processing (HPP) procedure, preferably with pressures between 400-600 MPa / 58,000-87,000 psi for 1-6 minutes, - pasteurization by ultraviolet (UV) light, preferably by short-wave UV-C light between 200 and 280 nm, considered the germicidal range, - ultrasonic pasteurization, - Ohmic heating, preferably with an electric current of 90 to 30-55 V / cm passed through the natural olive juice to obtain temperatures of 90 to 95°C for 0.5 to 5 minutes, - Radiofrequency (RF) technology at RF frequencies authorized for the food industry of 13.56 MHz, 27.12 MHz and 40.68 MHz, preferably with rapid heating of the natural olive juice to temperatures of 90-95°C, for 0.5 to 5 minutes, and combinations of these treatments.

4. The method according to any one of the preceding claims, wherein the method further comprises a subsequent step of: c) aseptically packaging, preferably in an inert atmosphere, the natural olive juice and storing the packaged natural olive juice under refrigeration, preferably at temperatures between 2 and 5°C, or freezing, preferably at temperatures below -18°C.

5. The method according to any one of the preceding claims, wherein the olive pomace is olive pomace with at least 50% water content, preferably with at least 55% water content, more preferably with 55-75% water content.

6. The method according to any one of the preceding claims, wherein the olives used to obtain the natural olive juice have a degree of maturity of at least 3, preferably at least 4, more preferably at least 5, according to the maturity index of Ilceda and Frías (1975) or, alternatively, wherein the olive has a degree of maturity of at least 3, preferably at least 4, more preferably at least 5, according to the maturity index of the IOC / OH / Doc. No. 1, 2011 guide for the determination of the characteristics of olive oil, of the International Olive Council.

7. The method according to any one of the preceding claims, wherein the olives used to obtain the natural olive juice have a degree of ripeness of 1, 2, or 3 according to the ripeness indices of Ilceda and Frías of 1975 or, alternatively, a degree of ripeness of 1, 2, or 3 according to the ripeness index of the IOC / OH / Doc. No. 1, 2011 guide for the determination of the characteristics of olive oil, of the International Olive Council 8. The method according to any one of the preceding claims, wherein the procedure is carried out in such a way that the natural olive juice prior to the Stage (b), of preservation, has a rating of 5 in the Food Naturalness Index (“Food Naturalness Index”, or FNI), according to the scale of Sánchez-Siles (2019).

9. A method for preparing a food, wherein the method comprises mixing the natural olive juice obtained by a method according to any one of claims 1 to 9, with the ingredients for preparing a food.

10. The method according to claim 10, wherein the food is selected from the group consisting of breads, sweets, energy bars and functional bars.

11. A method for preparing a beverage, wherein the method comprises mixing natural olive juice obtained by a method according to any one of claims 1 to 9, and a base beverage in any proportion.

12. The method according to claim 12, wherein the base beverage is a pure juice or a mixture of two or more fruit and / or vegetable juices, preferably an NFC juice, more preferably an NFC orange juice, even more preferably a freshly squeezed orange juice, and / or wherein the beverage is a fruit and / or vegetable puree (smoothie), a nectar, a fruit and / or vegetable drink, a fruit and / or vegetable juice from concentrate, cold soups such as gazpacho and salmorejo or the like.

13. The method according to any one of claims 12 or 13, wherein the natural olive juice is added in a proportion of 0.2-50% (v / v) with respect to the base beverage, preferably in a proportion of 0.2-30% (v / v) with respect to the base beverage.

14. An NFC-type natural olive juice obtained according to a method in accordance with the preceding claims, wherein the natural olive juice is, - the aqueous fraction obtained from separating olive pomace in vegetable water, with its dissolved bioactive products, and olive pomace, or - the aqueous fraction obtained from separating milled olives in vegetable water, with their dissolved bioactive products, olive oil and pomace, where the natural olive juice is of NFC type and therefore only contains vegetable water and is free of externally added water and where the natural juice Olive oil is preserved by means of a thermal treatment, a non-thermal treatment or a combination of thermal and non-thermal treatment for the inactivation of enzymes and / or microorganisms, maintaining the integrity of its bioactive products.

15. Use of a natural olive juice according to claim 15, for the preparation of a beverage, preferably wherein the beverage is a mixture of the natural olive juice and a base beverage wherein the base beverage is a pure juice or a mixture of two or more fruit and / or vegetable juices, preferably a juice not from concentrate, more preferably an orange juice not from concentrate, or wherein the beverage is selected from the group consisting of fruit and / or vegetable purees (smoothies), nectars, fruit and / or vegetable drinks, fruit and / or vegetable juices from concentrate, cold soups such as gazpacho and salmorejo or the like.

16. Use of a natural olive juice according to claim 15, for the preparation of a food, preferably where the food is selected from the group consisting of breads, sweets, energy bars and functional bars.

17. Method according to claim 12, wherein the base beverage comprises acidic beverages such as citrus juices, wine or vinegar for obtaining new foods or beverages.

18. Method according to any of claims 1 to 9, wherein the step of separating the vegetable water generates an olive by-product, and the method further comprises drying the olive by-product as quickly as possible, preferably within one hour and by mechanical methods, to obtain high-quality dried pomace powder.

19. Method according to claim 19 wherein the olive by-product is treated prior to drying to inactivate enzymes and microorganisms by a thermal treatment, a non-thermal treatment, a combination of both, or by refrigeration or freezing, wherein the thermal treatment and the non-thermal treatment is at least one of the following: slow pasteurization, rapid pasteurization, pulsed electric field process, high hydrostatic pressure process, apertization, ultraviolet light pasteurization, ultrasonic pasteurization, ohmic heating, radio frequency technology.

20. Method according to any of claims 19 or 20, further comprising the step of obtaining high-quality olive pomace oil using high-quality dried pomace powder as raw material.

21. Method according to any one of claims 1 to 9, further comprising the steps of: a. mixing natural olive juice with an acidic compound, such as an acidic beverage, to obtain a novel food; b. mixing the novel food with a food-grade encapsulating agent, such as cyclodextrins or maltodextrins; and c. drying the novel food directly or the encapsulated novel food to obtain a powder compound rich in natural olive juice for obtaining novel food ingredients.

22. Method according to claim 22, further comprising mixing the powder compound or the encapsulated powder compound with high-quality dried pomace powder to obtain new food ingredients.

23. Method according to any of claims 1 to 9, further comprising applying natural olive juice, alone or with other ingredients or additives, to the surface of fourth range cut vegetable foods, the surface of fruits or vegetables with skin or to the surface of fruits and vegetables on the plant itself.

24. Method according to any of claims 1 to 9, further comprising the step of mixing the previously obtained natural olive juice with the olive paste as a substitute for external water.

25. Method according to any of claims 1 to 9 further comprising the step of using a vertical centrifuge to obtain extra virgin olive oil and extracting natural olive juice from the vertical centrifuge.

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