Fermented Olive Paste Centrifugation for Hydroxytyrosol Enrichment
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Solution Overview
Problem
Current methods for producing olive-derived products fail to optimize lipid metabolism modulation and do not consider the specific fractions of blood cholesterol that may be beneficially affected, nor do they account for olive pre-treatment before processing, which limits the effectiveness of olive-derived products in improving health outcomes.
Innovation Solution
A method involving the preparation of a paste from fermented Kalamon olives, followed by centrifugation to separate oil, semisolid, and aqueous phases, with the option to harvest and dry these fractions to produce compositions that are rich in hydroxytyrosol, tyrosol, and lactic acid, which are then encapsulated for ingestion as food supplements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional olive processing methods are used, then olive oil is produced, but the content of beneficial compounds like hydroxytyrosol and tyrosol is not optimized
Solution Approach 1:
The patent applies preliminary action by fermenting the Kalamon olives before processing. This pre-treatment step transforms the olives into a paste with enhanced beneficial compound content, specifically increasing hydroxytyrosol and tyrosol levels. The fermentation process prepares the material in advance to achieve the desired compositional improvements without adding complexity to the subsequent extraction steps.
Solution Approach 2:
The patent segments the olive paste into three distinct fractions through centrifugation: an aqueous phase, an oil phase, and a semisolid fraction. This segmentation allows each fraction to be processed and harvested separately, with the aqueous phase being the primary source of beneficial compounds. The segmentation enables targeted optimization of compound content in specific fractions without affecting the entire processing system.
2Reliability
If olive leaves are added to improve cosmetic properties, then cosmetic quality increases, but the product is not suitable for ingestion
Solution Approach 1:
The patent extracts and isolates the beneficial compounds from the fermented olive paste into specific fractions, particularly the aqueous phase. By separating these compounds from the solid olive material and leaves, the patent creates a purified composition that maintains the health benefits while removing harmful or inedible components. The aqueous phase is harvested as a distinct fraction suitable for ingestion.
Solution Approach 2:
The patent applies local quality by concentrating beneficial compounds (hydroxytyrosol, tyrosol, lactic acid) specifically in the aqueous phase fraction. Rather than treating the entire olive processing output uniformly, the patent identifies and enriches specific fractions with desired properties, making the aqueous phase both high-quality and safe for consumption while leaving other fractions for different uses.
3Quantity of substance
If large amounts of olives are processed to obtain beneficial compounds, then compound availability increases, but palatability and accessibility decrease
Solution Approach 1:
The patent creates a simplified copy or representation of the beneficial compounds by extracting them into a purified aqueous phase formulation. Instead of requiring consumption of large quantities of whole olives or traditional olive oil, the patent produces a concentrated composition that replicates the health benefits in a more accessible and palatable form. The encapsulated aqueous phase serves as a convenient alternative to traditional olive products.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively increases the content of beneficial compounds like hydroxytyrosol and tyrosol in olive oil and lactic acid in the aqueous phase, providing distinct compositions that can modulate lipid metabolism and improve cholesterol profiles, even with small amounts of olives, making the beneficial compounds more accessible and palatable for broader consumption.
Implementation Method 1
subjecting said paste to a separation process yielding oil, a semisolid fraction, and an aqueous phase, said separation process preferably being centrifugation
Implementation Method 2
drying said semisolid fraction, thereby obtaining a second composition
Implementation Method 3
preparing a paste from flesh of fermented Kalamon olives
Data Source
AI summary
The present invention relates to a method of producing at least one composition, said method comprising the following steps: (a) preparing a paste from flesh of fermented Kalamon olives; (b) subjecting said paste to a separation process yielding oil, a semisolid fraction, and an aqueous phase, said separation process preferably being centrifugation; and (c) performing one, two or three of the following: (i) harvesting said oil, thereby obtaining a first composition; (ii) drying said semisolid fraction, thereby obtaining a second composition; and (iii) harvesting said aqueous phase, thereby obtaining a third composition.