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The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace

Author

Listed:
  • Andreas Christofi

    (Unit of Environmental Science & Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zographou Campus, GR-15780 Athens, Greece)

  • Panagiota Fella

    (Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus)

  • Agapios Agapiou

    (Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus)

  • Elli Maria Barampouti

    (Unit of Environmental Science & Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zographou Campus, GR-15780 Athens, Greece)

  • Sofia Mai

    (Unit of Environmental Science & Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zographou Campus, GR-15780 Athens, Greece)

  • Konstantinos Moustakas

    (Unit of Environmental Science & Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zographou Campus, GR-15780 Athens, Greece)

  • Maria Loizidou

    (Unit of Environmental Science & Technology, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zographou Campus, GR-15780 Athens, Greece)

Abstract

Two-phase olive pomace is a byproduct of the olive-oil extraction process that is sometimes processed further to recover more oil. During pomace oil production, especially in the early stages of olive processing, odours can be produced. These odours are a serious nuisance, especially in and around the processing facilities, as well as for nearby communities. These odours can be strong and unpleasant, and they may result in various issues, including environmental concerns. Thus, in this paper, the effect of storage and drying on the composition of two-phase olive pomace was investigated. Several physicochemical and instrumental analyses were performed, and it was concluded that the structural elements of pomace are not the ones that are affected during storage and drying. Storage and drying mainly impact the oil content of pomace, leading to an acidity increase and to the production of odorous oxidation compounds. Volatile acids, methyl, and ethyl esters are released into the atmosphere, thus causing serious environmental nuisance.

Suggested Citation

  • Andreas Christofi & Panagiota Fella & Agapios Agapiou & Elli Maria Barampouti & Sofia Mai & Konstantinos Moustakas & Maria Loizidou, 2024. "The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace," Sustainability, MDPI, vol. 16(3), pages 1-17, January.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:3:p:1116-:d:1328309
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    References listed on IDEAS

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    1. Maria Teresa Frangipane & Lara Costantini & Nicolò Merendino & Riccardo Massantini, 2023. "Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades," Agriculture, MDPI, vol. 13(5), pages 1-13, April.
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