Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Journal of Cleaner Production

Volumn 140, Issue , 2017, Pages 924-932

  Muíño, Iria ^a   Díaz, María Teresa ^a   Apeleo, Elizabeth ^b   Pérez Santaescolástica, Cristina ^b   Rivas Cañedo, Ana ^a   Pérez, Concepción ^b   Cañeque, Vicente ^a   Lauzurica, Sara ^b   Fuente, Jesús de la ^b  

^a INIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Agriculture waste; Food waste; Meat shelf life; Polyphenols; Valorization

Indexed keywords

AGRICULTURAL WASTES; ANTIOXIDANTS; CARBONYLATION; ENVIRONMENTAL IMPACT; FATTY ACIDS; FOOD PRESERVATION; FOOD SUPPLY; OILS AND FATS; OLIVE OIL; OXIDATION; SUPPLY CHAINS;

AGRICULTURE WASTES; FOOD WASTE; MEAT SHELF LIFE; POLYPHENOLS; VALORIZATION;

MEATS;

EID: 84994032504     PISSN: 09596526     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jclepro.2016.06.175     Document Type: Article

References (51)

1. Alexandratos, N., Bruinsma, J., World Agriculture Towards 2030/2050: the 2012 Revision. 2012 ESA Working Paper No. 12-03. Rome, FAO. Available from: http://www.fao.org/docrep/016/ap106e/ap106e.pdf.
2. AMSA, Meat Color Measurement Guidelines. American Meat Science Association and National Livestock and Meat Board, 2012 www.meatscience.org.
3. Avraamides, M., Fatta, D., Resource consumption and emissions from olive oil production: a life cycle inventory case study in Cyprus. J. Clean. Prod. 16 (2008), 809–821.
4. Baiano, A., Recovery of biomolecules from food wastes – a review. Molecules 19 (2014), 14821–14842.
5. Benzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem. 239 (1996), 70–76.
6. Borgogno, M., Favotto, S., Corazzin, M., Cardello, A.V., Piasentier, E., The role of product familiarity and consumer involvement on liking and perceptions of fresh meat. Food Qual. Prefer. 44 (2015), 139–147.
7. Botsoglou, E., Govaris, A., Ambrosiadis, I., Fletouris, D., Papageorgiou, G., Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. J. Sci. Food Agric. 94 (2014), 227–234.
8. Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschart Technol. 28 (1995), 25–30.
9. Camarsa, G., Gardner, S., Jones, W., Eldridge, J., Hudson, T., Thorpe, E., O'Hara, E., LIFE Among the Olives: Good Practice in Improving Environmental Performance in the Olive Oil Sector. 2010 Available from: http://ec.europa.eu/environment/life/publications/lifepublications/lifefocus/documents/oliveoil.pdf.
10. Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D., Richardson, R.I., Flavour perception of oxidation in beef. Meat Sci. 72 (2006), 303–311.
11. DeJong, S., Lanari, M.C., Extracts of olive polyphenols improve lipid stability in cooked beef and pork: contribution of individual phenolics to the antioxidant activity of the extract. Food Chem. 116 (2009), 892–897.
12. EUROSTAT., Generation of Waste. 2015 Available from: http://appsso.eurostat.ec.europa.eu/nui/show.do accessed October 2015.
13. Faustman, C., Sun, Q., Mancini, R., Suman, S.P., Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Sci. 86 (2010), 86–94.
14. Fernández-Bolaños, J., Rodríguez, G., Rodríguez, R., Guillén, R., Jiménez, A., Extraction of interesting organic compounds from olive oil waste. Grasas Aceit. 57 (2006), 95–106.
15. Food and Agriculture Organization of the United Nations (FAO), Global Food Losses and Food Waste – Extent, Causes and Prevention. 2011 Rome. Available from: http://www.fao.org/docrep/014/mb060e/mb060e.pdf.
16. Frankel, E.N., Meyer, A.S., The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80 (2000), 1925–1941.
17. Ganesan, B., Brothersen, C., McMahon, D.J., Fortification of foods with omega-3 polyunsaturated fatty acids. Crit. Rev. Food Sci. Nutr. 54 (2014), 98–114.
18. Ganhão, R., Morcuende, D., Estévez, M., Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage. Meat Sci. 85 (2010), 402–409.
19. Gasperi, F., Biasioli, F., Gallerani, G., Fasoli, S., Piasentier, E., Training of a sensory panel for quantitative descriptive analysis of lamb meat. Italian J. Food Sci. 17 (2005), 255–268.
20. Grunert, K.G., Future trends and consumer lifestyles with regard to meat consumption. Meat Sci. 74 (2006), 149–160.
21. Huang, D., Ou, B., Prior, R.L., The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 53 (2005), 1841–1856.
22. International Olive Oil Council (IOOC) (2016). Available from: http://www.internationaloliveoil.org/estaticos/view/131-world-olive-oil-figures. accessed June 2016.
23. Jongberg, S., Lund, M.N., Waterhouse, A.L., Skibsted, L.H., 4-Methylcatechol inhibits protein oxidation in meat but not disulfide formation. J. Agric. Food Chem. 59 (2011), 10329–10335.
24. Jongberg, S., Skov, S.H., Tørngren, M.A., Skibsted, L.H., Lund, M., Effect of white grape extract and modified atmospheres packaging on lipid and protein oxidation in chill stored beef patties. Food Chem. 128 (2011), 276–283.
25. Kanner, J., Oxidative processes in meat and meat products: quality implications. Meat Sci. 36 (1994), 169–189.
26. Karre, L., Lopez, K., Getty, K.J.K., Natural antioxidants in meat and poultry products. Meat Sci. 94 (2013), 220–227.
27. Katajajuuri, J., Silvennoinen, K., Hartikainen, H., Heikkilä, L., Reinikainen, A., Food waste in the Finnish food chain. J. Clean. Prod. 73 (2014), 322–329.
28. Lund, M.N., Protein Oxidation in Meat During Chill Storage., 2007, University of Copenhagen, Denmark Ph.D. Dissertation.
29. Lund, M.N., Heinonen, M., Baron, C.P., Estévez, M., Protein oxidation in muscle foods: a review. Mol. Nutr. Food Res. 55 (2011), 83–95.
30. MacDougall, D.B., Changes in the colour and opacity of meat. Food Chem. 9 (1982), 75–88.
31. Maraschiello, C., Sárraga, C., García Regueiro, J.A., Glutathione peroxidase activity, TBARS, and α-tocopherol in meat from chickens fed different diets. J. Agric. Food Chem. 47 (1999), 867–872.
32. Mirabella, N., Castellani, V., Sala, S., Current options for the valorization of food manufacturing waste: a review. J. Clean. Prod. 65 (2014), 28–41.
33. Nguyen, T.L.T., Hermansen, J.E., Mogensen, L., Environmental consequences of different beef production systems in the UE. J. Clean. Prod. 18 (2010), 756–766.
34. Olmedilla-Alonso, B., Jiménez-Colmenero, F., Sánchez-Muniz, F., Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci. 95 (2013), 919–930.
35. O'Sullivan, M.G., Kerry, J.P., Meat packaging. Toldrá, F., (eds.) Handbook of Meat Processing, 2010, Wiley-Blackwell, Iowa (USA), 247–261.
36. Papargyropoulou, E., Lozano, R., Steinberger, J.K., Wright, N., Ujang, Z., The food waste hierarchy as a framework for the management of food surplus and food waste. J. Clean. Prod. 76 (2014), 106–115.
37. Pastore, G., D'Aloise, A., Lucchetti, S., Maldini, M., Moneta, E., Peparaio, M., Raffo, A., Sinesio, F., Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters. LWT – Food Sci. Technol. 59 (2014), 163–172.
38. PROSODOL, Integrated Strategy of Actions, Measures and Means Suitable for Mediterranean Countries. Analysis of national and European legislative frameworks for Oil Olive Waste and Soil Protection. April 2012. Available from:, 2012 http://ec.europa.eu/environment/life/project/Projects/index.cfm?fuseaction=home.showFile&rep=file&fil=PRODOSOL_Analysis.pdf.
39. Renerre, M., Mazuel, J.P., Relations entre méthodes de mesures instrumentales et sensorielles de la couleur de la viande. Sci. des Aliment. 5 (1985), 541–557.
40. Roig, A., Cayuela, M.L., Sánchez-Monedero, M.A., An overview on olive mill wastes and their valorisation methods. Waste Manag. 26 (2006), 960–969.
41. Salomone, R., Ioppolo, G., Environmental impacts of olive oil production: a Life Cycle Assessment case study in the province of Messina (Sicily). J. Clean. Prod. 28 (2012), 88–100.
42. Shah, M.A., Bosco, S.J.D., Mir, S.A., Plant extracts as natural antioxidants in meat and meat products. Meat Sci. 98 (2014), 21–33.
43. Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagment. Am. J. Enol. Vitic. 16 (1965), 144–158.
44. Smith, G.C., Belk, K.E., Sofos, J.N., Tatum, J.D., Williams, S.N., Economic implications of improved color stability in beef. Decker, E., Faustan, C., Lopez-Bote, C.J., (eds.) Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, 2000, Wiley Interscience, New York, 397–426.
45. Spanish Ministry of Agriculture, Food and the Environment, Spanish Strategy “More Food, Less Waste”. Program to Reduce Food Loss and Waste and Maximise the Value of Discarded Food. Madrid. Available from:, 2013 http://www.magrama.gob.es/imagenes/es/Libro%20de%20la%20estrategia_ENG_baja_tcm7-286285.pdf.
46. Torrecilla, J.S., Phenolic compounds in olive oil mill wastewater. Preedy, V.R., Watson, R.R., (eds.) Olive and Olives Oil in Health and Disease Prevention, 2010, Elsevier: Academic Press Inc, Amsterdam [etc], 357–365.
47. Tsarouhas, P., Achillas, Ch, Aidonis, D., Folinas, D., Maslis, V., Life Cycle Assessment of olive oil production in Greece. J. Clean. Prod. 93 (2015), 75–83.
48. Van den Oord, A.H.A., Wesdorp, J.J., Analysis of pigments in intact beef samples. J. Food Technol. 6 (1971), 1–13.
49. Vlyssides, A.G., Loizides, M., Karlis, P.K., Integrated strategic approach for reusing olive oil extraction by-products. J. Clean. Prod. 12 (2004), 603–611.
50. Williams, H., Wikström, F., Otterbring, T., Löfgren, M., Gustafsson, Reasons for household food waste with special attention to packaging. J. Clean. Prod. 24 (2012), 141–148.
51. Wu, C., Duckett, S.K., Neel, J.P.S., Fontenot, J.P., Clapham, W.M., Influence of finishing systems on hydrophilic and lipophilic oxygen radical absorbance capacity (ORAC) in beef. Meat Sci. 80 (2008), 662–667.