EP-4739143-A1 - METHOD OF OBTAINING A FERMENTED OLIVE POMACE PASTE, FERMENTED OLIVE POMACE PASTE, SACCHAROMYCES CEREVISIAE AND USES THEREOF

Abstract

The present invention relates to a fermented olive pomace paste comprising Saccharomyces cerevisiae with accession no. DSM 34718, with nutritive value and advantageous synbiotic action, as well as the method of obtaining such fermented olive pomace paste and its use as a synbiotic food ingredient or dietary supplement with antioxidant and anti-inflammatory effect. The present invention further relates to the Saccharomyces cerevisiae with accession no. DSM 34718 and its use as a probiotic.

Inventors

• NETO FERREIRA DE SOUSA, Helena Maria
• PRIOR PINTO OLIVEIRA, Maria Beatriz
• DANTAS PALMEIRA, Josman
• CARNEIRO ALVES, Rita

Assignees

• Universidade Do Porto
• REQUIMTE - Rede de Química e Tecnologia

Dates

Publication Date

20260513

Application Date

20230828

Claims (14)

1. A method of obtaining a fermented olive pomace paste characterized by comprising the steps of: a. providing a fresh olive pomace from the harvested and processed olives used for olive oil production; b. spontaneous fermenting the fresh olive pomace at temperatures varying from 4 to 37 ºC and time intervals varying from 24 hours to 6 months; and c. collecting the fermented olive pomace paste, wherein the population of the strain Saccharomyces cerevisiae with accession no. DSM 34718, is predominant when the fermentation step arrives at phase 4, wherein the fermentation reduces the bitterness; and with the proviso that the fermentation occurs solely by the action of the wild microbiota present in the fresh olive pomace.
2. The method, according to claim 1, characterized by the fact that it occurs by batch fermentation of the olive pomace in a sterile container.
3. The method, according to any of claims 1 and 2, characterized by the fact that the fermented olive pomace paste from step c is used fresh or further lyophilized.
4. A fermented olive pomace paste characterized by the fact that it is obtained by the method disclosed in any of the claims 1 to 3, the fermented olive pomace paste comprising carbohydrates, olive fat, proteins, vitamins, fiber, phenolic compounds and Saccharomyces cerevisiae with accession no. DSM 34718, wherein the moisture content of the fermented olive pomace paste ranges from 55 - 78 % of dry weight; wherein the crude protein level of the fermented olive pomace paste ranges from 5 - 10 g / 100 g of dry weight; and wherein the dietary fiber level of the fermented olive pomace paste ranges from 40 - 60 % of dry weight, wherein the total carbohydrates level of the fermented olive pomace paste ranges from 65 - 90 % of dry weight, wherein all dry weight ranges relate to the dry weight of said fermented olive pomace paste.
5. The fermented olive pomace paste, according to claim 4, characterized by the fact that the olive fat comprises fatty acids selected from the group consisting of palmitic acid, palmitoleic acid, margaric acid, stearic acid, oleic acid, linoleic acid, arachidic acid, alpha-linolenic acid, 9-eicosenoic acid, docosanoic acid, lignoceric acid, isomers thereof and combinations thereof.
6. The fermented olive pomace paste, according to any of claims 4 and 5, characterized by the fact that the proteins are amino acids selected from the group consisting of aspartic acid, glutaric acid, asparagine, serine, glutamine, histidine, glycine, threonine, arginine, alanine, tyrosine, valine, methionine, tryptophan, phenylalanine, isoleucine, leucine, lysine, hydroxyproline, proline and combinations thereof.
7. The fermented olive pomace paste, according to any of claims 4-6, characterized by the fact that the vitamin is vitamin E, wherein the vitamin E is present in the form of alpha-tocopherol, beta-tocopherol and gamma-tocopherol.
8. The fermented olive pomace paste, according to any of claims 4-7, characterized by the fact that the fiber is selected from the group consisting of insoluble, soluble fiber and combinations thereof.
9. The fermented olive pomace paste, according to any of claims 4-8, characterized by the fact that the phenolic compounds are selected from the group consisting of hydroxytyrosol, tyrosol, oleuropein, verbascoside, elenolic acid, catechol, rutin and combinations thereof.
10. The fermented olive pomace paste, according to any of claims 4-9, characterized by the fact that it further comprises limonene.
11. Use of the fermented olive pomace paste as disclosed in any of claims 4-10, characterized by the fact that it is as a synbiotic food ingredient or dietary supplement with antioxidant and anti-inflammatory effect.
12. Use, according to claim 11, characterized by the fact that the fermented olive pomace paste is used fresh, directly or fractioned.
13. Saccharomyces cerevisiae characterized by the fact that a representative sample of said strain was deposited under the accession no. DSM 34718.
14. Use of the Saccharomyces cerevisiae as defined in claim 13, characterized by the fact that it is as a probiotic.

Description

METHOD OF OBTAINING A FERMENTED OLIVE POMACE PASTE, FERMENTED OLIVE POMACE PASTE, SACCHAROMYCES CEREVISIAE AND USES THEREOF The present application claims the benefit of priority to the Portuguese provisional patent application no. 118803, filed July 6, 2023, the Portuguese provisional patent application no. 118861, filed August 8, 2023, and the Portuguese provisional patent application no. 118880, filed August 11, 2023, the contents of which are incorporated herein by reference. The present invention is encompassed in the human food sector and relates to a fermented olive pomace paste comprising Sac c haromyces cerevisiae with accession no. DSM 34718, as well as the method of obtaining such fermented olive pomace paste and its use as a synbiotic food ingredient or dietary supplement with antioxidant and anti-inflammatory effect. The present invention further relates the Saccharomyces cerevisiae with accession no. DSM 34718 and its use as a probiotic. Waste and by-product generation have an impact on the environmental, economic, and social sectors. Several biomaterials are not utilized and are deposited in landfills where, due to microbial decomposition, there is an increase in greenhouse gas (GHG) emission and leachate production1. The negative economic effects are brought on by the expenses associated with processing solid waste in landfills, since it may be difficult to manage large amounts of various degradable materials2. According to estimates from the Food and Agriculture Organization (FAO), nearly a third of all food meant for human consumption is lost or wasted globally. Nonetheless, one in nine people still lacks adequate nutrition, which equates to almost a billion tons of food and $940 billion in economic losses each year. 40% of food in the US is lost or wasted every year, costing the economy an estimated $218 billion. Food makes up 24% of the solid waste dumped in American landfills, which are the country's third-largest source of methane emissions connected to people. Reducing this food waste offers chances to improve resource and energy conservation, boost productivity and economic efficiency, and combat climate change3. Each year, the European Union (EU) produces close to 59 million tons of food waste (131 kg/person), with a market value estimated at 132 billion euros4. Around 10% of the food made available to EU customers (at retail, food services, and residences) may be wasted, according to Eurostat's estimations. Meanwhile, 36.2 million individuals nationwide cannot afford a decent dinner every other day5. The social impact is due to an ethical and moral dimension within the definition of global food security, since between 702 and 828 million people suffer from hunger6. The upcycling, valorization, and usage of these by-products is a priority, aiming at responsible consumption and production given that the global production of plant-based products is constantly growing and generates enormous waste7. The circular economy and residue valorization concepts have come to the forefront to reduce waste, conserve resources, improve production sector efficiency, and value by-products to create value-added products that will help the economy become more sustainable and solve environmental issues. One of the greatest challenges is to valorize residues from the agri-food industry when they still have advantageous nutritional properties. In this context, one of the biggest residue-making industries is the olive oil sector. It leads to the production of by-products (e.g., olive pomace paste and olive leaves) and wastes (e.g., wood and wastewater), representing an important environmental issue in the Mediterranean areas, where they are generated in huge quantities in short periods of time8. According to the International Olive Council, about 3,000,000 tons of olive oil are produced every year, but olive oil represents only 20% of the fruit. Consequently, 80% of the olive remains as olive pomace (OP)9 , 10 and more than 12,000,000 tons of this by-product are available each year as an alternative ingredient (after stone removal) that can be valorized11. Due to major environmental problems and the associated cost of disposing of olive oil by-products, specifically the OP, there is a stimulus to value it12. Environmental concerns are due to negative physical, chemical, and biological effects on soil; potential phytotoxicity to crops; and potential risk to groundwater13. Inhibition of soil microbial activity may in turn reduce soil fertility by inhibiting key processes in nutrient cycling responsible for the formation of labile forms of macro and micro elements; thus, the release of olive mill waste (OMW) into the environment is not recommended1 3 -1 5. Therefore, the possibility of OMW composting has been highlighted in order to transform its chemical profile and turn the phytochemical properties into fertilizer through fermentation8. Olive oil extraction is represented in (an adaptation from Albuquerque