Methods for producing phytoextracts from vegetation waters and olive oil pomaces and compositions obtained thereby

摘要

Methods are provided for obtaining phytoextracts from vegetation waters and pomaces coming from olive milling. Such methods may be based on combining physical-chemical and enzymatic pre-treatment methods, membrane tangential filtration and vacuum evaporation. Such methods allow eco-sustainable and efficient extraction of the active ingredients involved. Compositions resulting from such methods are also provided.

主权项

1. A method for the extraction and concentration of polyphenolic compounds contained in vegetation waters and/or in pomaces obtained by processing of olives comprising the steps of:
i) collecting a liquid contained in vegetation waters and/or pomaces obtained by a milling processing; ii) pretreating said liquid chemically, physically and enzymatically; iii) tangentially filtering at a temperature from about 45 to about 50° C., thereby obtaining a concentrate fraction and a permeate fraction; iv) evaporating via vacuum technique the permeate phase; wherein said pretreating comprises: a) acidification to a pH between about 2.5 and about 4; b) enzymatic treatment by addition of a pool of cellulolytic and pectolytic enzymes, wherein during said enzymatic treatment the liquid is maintained under a hydraulic agitation by operating a process for a recirculation of the same liquid eccentrically with respect to the wall of a reactor, wherein said agitation is maintained for a time of 2 to 6 h, at a temperature in a range of 30 to 50° C. when working with vegetation waters or wherein said hydraulic agitation is maintained for about 12-24 h at a temperature in a range of 50 to 80° C. when working with pomaces; and c) elimination of a solid or semi-solid residue cap, which is collected on the surface at the end of said step b) wherein said residue has a density between about 0.7 and about 0.85 g/cm3, wherein said elimination takes place by pumping and sending a liquid mass collected on the bottom of the pre-treatment reactor to a subsequent filtration section, and said cap constitutes 2-7% by weight with respect to the total mass of the vegetable water and contains about 20% of the solids present in the initial vegetable waters thereby producing a consumable olive oil composition.