Phenoliv AB Spin-off Company Lund, Sweden Title Implementation of valuable compounds from olive mill wastewater as additives in functional foods & cosmetics Dr. Charis M. Galanakis Chemist BioOlea Conference, Corfu 21 February 2014 Food Wastes - Byproducts  For more than 40 years were considered as substrates for treatment, minimization & prevention  In European legislations (442/1975/EEC, 689/1991/EEC) are defined as "wastes" due to the fact that they are removed from production process as undesirable materials  Today the term “food by-products” is used within the food industry  Prospect for the recovery & recycling of high added-value compounds within food chain via new products 2 Olive mill wastewater 3 Phase-olive oil production Olive oil [Ι] Olive kernel oil [ΙI] High pollution index: Wastewater [ΙII] COD  220 g/L BOD  100 g/L pH  3.0 - 5.9 Solids  80 g/L Phenols  20 g/L 3 Components of Olive Mill Wastewater (a) Water 3-phase mixture (b) Oil (c) Solids Typical content (a) 83-94% water (b) 4-16% organic (c) 0.4-2.5% inorganic   Salts Phosphoric compounds       Sugars Volatile acids Nitrogenous compounds Fats Phenols (hydroxytyrosol) Dietary fibers (pectin) 4 5-Stage Universal Recovery Processing I. Macroscopic Pre-treatment Goals  Yield maximization mechanical pressing, electro-osmotic dewatering II. Macro- & Micro- molecules Separation Alcohol precipitation, ultrafiltration,  Adaption  Clarification of valuable compounds  Wet milling, thermal &/or vacuum concentration Ensuring limited diminution of functional properties  Ensuring edibility of the final product  Ensuring sustainability of the process isoelectric solubilization - precipitation, III. Extraction Solvent, acid, alkali, microwaveassisted, ultrasonics, pervaporation IV. Isolation & Purification Nanofiltration, adsorption chromatography V. Product Formation Spray drying, emulsions Galanakis C. M. (2012). Recovery of high added-value compounds from food wastes: Conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87. Galanakis, C.M. (Eds). Food Waste Recovery: Processing Technologies & Techniques. Elsevier, ISBN: 9780128003510. Expected publication: 2015 5 Patented Methodology Macroscopic pretreatment Olive mill wastewater 1. Centrifugation 2. Condensation Condensed wastewater Water & fats removal (2-3 h, 60-80 oC) Macro- & Micro-molecules separation Pectin solubilization 3. Extraction (EtOH +/- acids) Extraction Oleuropein conversion to hydroxytyrosol 4. Alcoholic precipitation (85% EtOH + 10 min boiling) Ethanolic extract Polyphenols Insoluble residue Pectin Purification - Isolation 5. Membrane Technology Phenoliv Pectinoliv Encapsulation 6. Spray drying Tornberg & Galanakis (2008). Olive waste recovery. WO2008/082343 Dietary fiber precipitation (pectin) Clarification • pectin from ions & phenols • phenols from higher MW compounds 6 Process Originality     A simple & physical methodology for the recovery of dietary fibers & polyphenols in 2 products from OMW Fiber extraction prior precipitation A part of the ethanol is used in both stages Citric acid extraction converts oleuropein to hydroxytyrosol Lower quantity of extract is required for the “health claims” Application of the phenol rich ethanolic extract directly as additive to drinks Preservation of polyphenols 7 Competitive Advantages      Zero or negative cost of the source EtOH recycling via condensation of the extract a) Green b) Sustainable process c) Cheap Full conversion of wastewater to high added-value products Generation of a relative crude product containing a mixture of polyphenols Development of tailor-made applications as food additives 8 Phenoliv Pilot Plan Condensation Extraction Spray Drying  Electric must condenser  Condensed waste were  The extract was mixed with Pneumatikakis winery, Chania, Greece mixed for 1 h with 96% EtOH  2 tn olive mill wastewater were condensed up to 280 Kg (26-30 oC) for 15 h  Insoluble residue removed with a decanter, EtOH removed with a vacuum condenser SwePharm, Lund maltodextrin solution (coating material)  Dryer Anhydro Lab S3 (35 Kg water/h) Karlshamn, Sweden  30 Kg powder containing 4% phenols 9 Application Studies Lundolive Pectinolive Meat products preservation Fat replacement in meatballs  100 mg polyphenols/L improved  Pectinolive restricted oil uptake during the red colour of meat within 72 h of preservation bl T1 T2 deep fat frying of the product OL50 OL75 OL100 Galanakis, C.M., Barbier, C., & Tornberg, E. (2011). 11th Int. Congress on Engineering & Food, 22-26 May, Athens, Greece. Galanakis, C. M., Tornberg, E., & Gekas, V. (2010). LWTFood Science and Technology, 43(7), 1018-1025. 10 Applications under investigation Chips Sparkling water & drinks Oils Lundolive Bakery products Meat products Cosmetics ΜΕΠΑΕ(2013-2015): A study for the implementation of olive mill waste-polyphenols in foods & cosmetics 11 (a)   160 140 120 100 80 60 40 20 0 Polyphenols 1 Polyphenols 2 Tocopherols α-Tocopherol Ascorbic acid g DPPH/g active compound g ABTS/g active compound Antioxidant Activity of Olive Polyphenols (PP) 18 16 14 12 10 8 6 4 2 0 Polyphenols 1 Polyphenols 2 Tocopherols α-Tocopherol Ascorbic acid (b) ABTS & DPPH assays PP possess higher antioxidant activity per g active compound compared to tocopherols mixture, α- tocopherol & ascorbic acid (unpublished results) 12 Addition of Antioxidants in Olive Oils   Peroxide values of olive oil samples prior & after their thermal oxidation Polyphenols reduced oil oxidation even at 500 mg/L compared to ascorbic acid (effective at 1000 mg/L) & tocopherols (not effective) (unpublished results) 13 Polyphenols as active compounds in cosmetics Sample Benzophenone-3TXT (0.001%) Peaks in nm [Absorption] 241.0 [0.5159] 286.5 [0.7377] 323.0 [0.4736] Lundolive2 (0.001%) 279.0 [0.0196] TiO2 (0.01%) 278.0 [1.6793] 309.0 [1.7326] 328.5 [1.9191] 350.0 [1.3392] TiO2 (0.01%) Lundolive2 (0.01%) 279.5 [2.6747] 309.0 [1.7439] 326.0 [1.8510] 350.0 [1.2202] TiO2 (0.01%) Lundolive1 (0.01%) 275.0 [1.7089] 309.0 [1.4843] 325.0 [1.4956] 350.0 [1.2327] UVA (315-400 nm), UVB (280-315 nm)  Polyphenols could be effective as SPF-boosters with TiO2 (unpublished results) 14 Products in the market   Natural preservative in Swedish chocolates One bar of chocolate contains the daily recommended quantity of polyphenols (5 mg) Corresponds to 20 g extra virgin olive oil  Health claims – approval from the EFSA “Polyphenols from olive oil have an antioxidant activity that may help maintain healthy LDL cholesterol level and lipid peroxidation” 15 Forthcoming products in the market  Addition of Lundolive in vegetarian smoothies rich in ω-3-fatty acids (α-linolenic acid) “health claims” for both polyphenols & ω-3-fatty acids Protection against ω-3-fatty acids oxidation 16 Polyphenols market     1 billion euro annual turnover in Europe (2010), corresponding to 2,200 tn of polyphenols The market of olive polyphenols is growing (2% per total, meaning 30 tn and revenue > 20 million dollars) Polyphenols cost (100%) comes up to ~4000€/Kg Lundolive (10%) price is today 200€/Kg & the company's goal is to gradually reduce it to 100 & 40 € / Kg after developing a full scale production line 17 Contribution to the Sustainable Development & Extroversion     The production of functional components in combination with a process that decontaminate environment from hazardous waste Get rid of OMW with no charge (1,500,000 tn OMW can generate 30,000 tn Lundolive/year) Promote extroversion through partnerships between Greek & Scandinavian food companies (i.e. mills, meat, chocolate-industries) Promoting of the beneficial effects of olives, olive oil & Greek diet relying on the competitive advantages of innovative products 18 www.phenoliv.com 19 Thank You for Your Attention! Information: Linkedin: chemlab.gr phenoliv.com charisgalanakis.com https://www.iseki-food.net/sigs/sig5 Galanakis Laboratories Phenoliv AB Charis Galanakis Food waste recovery 20