Waste from olive oil is used in functional beverage formulations

Researchers suggest that the antioxidant-rich "waste" produced by olive oil may be used in the formulation of functional health drinks.Waste from olive processing can be used in the formulation of functional beverages, the researchers said.study, published in the Journal of Functional Foods, explores the potential use of olive oil waste in functional beverage production and assesses the potential impact of antioxidants on biousing in beverage formulations in olive oil processing by-products.researchers led by
Abdelilah El Abbassi
, of the University of
Cadi Ayyad
in Morocco, found that phenolic compounds in olive processing by-products were highly biologically active in humans, and the evidence suggests that "these phenolic substances will have beneficial health effects." El
and his colleagues note that while drinks are often consumed because of their taste or attention, some drinks are also consumed for health reasons. In addition, there is growing evidence that the ingredients in some beverages have anti-cancer, antioxidant and anti-mutation effects. " Phenol extracts from
OMW
in olive oil plant wastewater may affect human health in beverage preparations by reducing the incidence of cardiovascular disease and chronic delincation disease," the researchers said. They : "In order to prepare high-quality
OMW
extracts for functional beverages, precautions should be taken in olive fruit harvesting, transport and olive oil production. Added extracts should be stored under appropriate conditions to minimize loss of bioactive ingredients. theHealthy Drinks team noted that polyphenols and flavonoids found in green and black teas have been identified as anti-cancer, and there have been reports of various health conditions in coffee consumption, including some cancer risks.the anti-inflammatory effects of phenolic compounds in olives "have been shown to have an effect against diseases characterized by inflammatory components," the researchers said.El Abbassi
team said: "In addition, many epidemiological studies strongly recommend that polyphenol-rich foods be ingested in a relationship with reduced mortality due to coronary artery heart disease. " Comment Abaaus and his colleagues concluded that if antioxidant-rich by-products of olive oil processing are incorporated into functional beverages, such "waste" extracts must be treated and stored under appropriate conditions, including maintaining phenolic concentrations while minimizing the degradation of phenolic compounds and the
pH
value and temperature of browning.said: "Understanding the impact of formulations is critical to formulating products. In addition the team noted that commercially formulated products often contain food additives, including asbic acid,
EDTA
and acidic agents such as citric acid or carbon dioxide."
OMW
prepared with OMW extract, which can play a dual role in providing nutrients and antioxidants. Therefore, no additional antioxidants are required at all. ”