Olive Pomace Bioactive Extraction for Functional Spread Fat
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current olive oil processing generates significant amounts of olive pomace, a by-product rich in phenolic compounds, which is often discarded, posing environmental concerns and underutilized for its bioactive potential, while there is a lack of products that effectively incorporate these compounds into olive oil-based spreadable fats for health benefits.
Innovation Solution
A spreadable olive oil-based functional fat composition fortified with a mixture of bioactive compounds derived from olive pomace, specifically hydroxytyrosol, tyrosol, and other phenolics, obtained through mechanical pressing and processing, which includes a process of malaxation, compression, separation, and centrifugation to create a synergistic health-enhancing food product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If olive oil processing is increased to meet consumer demand, then olive oil production and consumption rise, but olive pomace discharge increases creating environmental burden
Solution Approach 1:
The patent converts the harmful waste product olive pomace into a valuable functional ingredient by extracting bioactive compounds (hydroxytyrosol, tyrosol, phenolics) through mechanical pressing and processing. These extracted compounds are then incorporated into olive oil-based spreadable fats, transforming the environmental burden into a health-promoting product that addresses both waste management and consumer health demands
Solution Approach 2:
Instead of discarding olive pomace as waste, the patent recovers and utilizes its bioactive components. The extraction process recovers phenolic compounds, sterols, tocopherols, and other valuable substances from the pomace, thereby eliminating the need for open-air storage and reducing environmental impact while creating a functional food product
2Quantity of substance
If olive pomace is stored in large open-air containers, then phenolic compounds remain concentrated, but environmental pollution and phytotoxicity increase
Solution Approach 1:
The patent extracts bioactive compounds from olive pomace through mechanical pressing and processing, separating the valuable phenolic compounds, sterols, and other nutrients from the waste matrix. This extraction eliminates the need for open-air storage of concentrated pomace, thereby preventing environmental pollution while preserving the bioactive ingredients for use in functional food products
3Quantity of substance
If only minimal phenolic fraction passes into oil phase during processing, then oil phase contains some antioxidants, but majority of phenolics remain in pomace representing lost value
Solution Approach 1:
The patent recovers the majority of phenolic compounds that would otherwise be lost in pomace by implementing a mechanical pressing and processing system. This recovery process captures hydroxytyrosol, tyrosol, and other phenolics from the pomace matrix, transforming the loss into a valuable functional ingredient that enhances the nutritional and health properties of the final olive oil-based spreadable fat product
4Quantity of substance
If olive pomace is valorized to obtain bioactive compounds, then functional ingredient content increases, but processing complexity increases
Solution Approach 1:
The patent segments the olive oil processing system into distinct functional units: mechanical pressing for initial extraction, separation processes for phase division, and centrifugation for final purification. This segmentation allows each step to be optimized independently, managing processing complexity while maximizing bioactive compound recovery from olive pomace
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 product offers enhanced cardiovascular health benefits, antioxidant activity, and a unique market position with a positive socio-economic impact by utilizing olive pomace bioactive compounds, providing a functional food with demonstrated health effects when consumed in normal amounts.
Implementation Method 1
This functional ingredient is a mixture of bioactive compounds, in particular hydroxytyrosol, tyrosol, sterols, tocopherols, triterpenes, coenzyme Q10, K, Mg and Ca, among others, obtained from olive pomace by mechanical pressing.
Implementation Method 2
The process comprises malaxation, compression, separation and centrifugation
Data Source
AI summary
The present disclosure relates to a foodstuff composition, in particular a spreadable food composition, more in particular an olive oil-based functional spread fat composed by olive oil fortified with a functional ingredient—the olive pomace active ingredient. This functional ingredient is a mixture of bioactive compounds, in particular hydroxytyrosol, tyrosol, sterols, tocopherols, triterpenes, coenzyme Q10, K, Mg and Ca, among others, obtained from olive pomace by mechanical pressing.