Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.

ABSTRACT: Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the l

SUBMITTER: Pampuri A 

PROVIDER: S-EPMC8147005 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature