Search

US-20260123641-A1 - PROCESSES AND METHODS FOR PRODUCING AN EDIBLE CREAM FROM OLIVES

US20260123641A1US 20260123641 A1US20260123641 A1US 20260123641A1US-20260123641-A1

Abstract

Methods for producing a polyphenol extract from olive paste may include: separating the paste into an oil phase, a pomace phase, and an aqueous phase; clarifying the aqueous phase to produce a supernatant; acidifying the supernatant; heating the supernatant; exposing the supernatant to an adsorptive medium; rinsing the medium with an alcohol to desorb polyphenol compounds from the medium and produce an alcoholate; and distilling the alcoholate to remove a portion of the alcohol and produce a polyphenol extract. The polyphenol extract may be combined with water, an acid, and one or more flavorants to form a liquid mixture and then homogenized with a mixture of olive oil and an emulsifier to form an edible cream. The cream may also include other ingredients such as citrus fiber, lemon juice, lactic acid, salt, and spices.

Inventors

  • Tomás Masanés Autard
  • Lisandro Castro

Assignees

  • Tomás Masanés Autard

Dates

Publication Date
20260507
Application Date
20251231

Claims (20)

  1. 1 . A method of producing a polyphenol extract from olive paste, comprising the steps of: a) separating said paste into an oil phase, a pomace phase, and an aqueous phase; b) clarifying said aqueous phase to produce a supernatant comprising oleuropein compounds; c) acidifying said supernatant; d) heating said supernatant to convert said oleuropein compounds into polyphenol compounds; e) exposing said supernatant to an adsorptive medium to adsorb said polyphenol compounds; f) rinsing said medium with an alcohol to desorb said polyphenol compounds from said medium and produce an alcoholate comprising said polyphenol compounds; and g) distilling said alcoholate to remove at least a portion of said alcohol and produce said polyphenol extract.
  2. 2 . The method of claim 1 , wherein said step of separating said paste comprises malaxating said paste at a temperature of between about 25° C. and about 30° C.
  3. 3 . The method of claim 1 , wherein said step of separating said paste comprises centrifuging said paste at about 3,000 revolutions-per-minute.
  4. 4 . The method of claim 1 , wherein said step of clarifying said aqueous phase comprises centrifuging said aqueous phase.
  5. 5 . The method of claim 1 , wherein said step of clarifying said aqueous phase comprises decanting said aqueous phase.
  6. 6 . The method of claim 1 , wherein said step of acidifying said supernatant comprises acidifying said supernatant to a pH of about 3.5 or less.
  7. 7 . The method of claim 1 , wherein said step of acidifying said supernatant comprises acidifying said supernatant to a pH of between about 3 and about 3.5.
  8. 8 . The method of claim 1 , wherein said step of heating said supernatant comprises heating said supernatant for about 2 hours at a temperature greater than about 70° C.
  9. 9 . The method of claim 1 , wherein said medium comprises resins with cross-linked microporous polystyrene polymers.
  10. 10 . The method of claim 9 , wherein said resins have a porosity of between about 300 microns and about 1,200 microns.
  11. 11 . The method of claim 1 , wherein said step of exposing said supernatant to said adsorptive medium is performed at a flow rate of about 2.5 BV/hr.
  12. 12 . The method of claim 1 , wherein said step of rinsing said medium with said alcohol comprises washing said medium with an ethanol solution at a flow rate of about 3 BV/hr.
  13. 13 . A process for manufacturing an edible product from olives, comprising the steps of: a) heating an acidified supernatant of an aqueous phase of a paste of said olives to convert oleuropein compounds into polyphenol compounds; b) exposing said supernatant to an adsorptive medium to adsorb said polyphenol compounds on said medium; c) rinsing said medium with an alcohol to produce an alcoholate; d) distilling said alcoholate to produce a polyphenol extract; e) pasteurizing said polyphenol extract; and f) combining said polyphenol extract with additional ingredients to produce said edible product.
  14. 14 . The process of claim 13 , wherein said step of combining said polyphenol extract with said additional ingredients comprises the step of: I) combining and mixing said polyphenol extract with water, an acid, and one or more flavorants to form a liquid mixture.
  15. 15 . The process of claim 14 , wherein said step of combining said polyphenol extract with said additional ingredients comprises the step of: II) combining and mixing olive oil and an emulsifier to form an oil mixture.
  16. 16 . The process of claim 15 , wherein said step of combining said polyphenol extract with said additional ingredients comprises the step of: III) combining and homogenizing said liquid mixture and said oil mixture to form an edible cream.
  17. 17 . The process of claim 16 , wherein said acid comprises lactic acid, wherein said one or more flavorants comprises at least one of the group consisting of salt, lemon juice and one or more spices, and wherein said emulsifier comprises citrus fiber.
  18. 18 . A polyphenol extract, comprising: a) hydroxytyrosol; and b) at least one polyphenol compound selected from the group consisting of tyrosol and dihydroxyphenylglycol, wherein each of said hydroxytyrosol and said at least one polyphenol compound are extracted from a paste of olives.
  19. 19 . The extract of claim 18 , wherein each of said hydroxytyrosol and said at least one polyphenol compound are extracted from said olives by exposing a derivative of an aqueous phase of said paste to an adsorptive medium.
  20. 20 . The extract of claim 19 , wherein said medium comprises resins with cross-linked microporous polystyrene polymers.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS The present application is a continuation-in-part of U.S. Nonprovisional patent application Ser. No. 19/061,997, filed Feb. 24, 2025, which is a division of U.S. Nonprovisional patent application Ser. No. 17/230,440, filed Apr. 14, 2021 (now U.S. Pat. No. 12,232,505), which claimed priority to, and the benefit of, U.S. Provisional Patent Application No. 63/009,880, filed Apr. 14, 2020, each of which are hereby incorporated by reference in their entirety. FIELD OF THE INVENTION The present invention relates to an olive-based product and a process producing the same. More particularly, the present invention concerns processes and methods for making an edible, polyphenol rich cream composed primarily of olive oil and olive vegetation water. BACKGROUND OF THE INVENTION Polyphenols are a type of organic compounds known for, or believed to have, several health benefits including protecting against oxidative stress, diseases related to aging, heart disease, high blood pressure and cholesterol, and certain types of cancer. As a result, these compounds have been the focus of medical research for several years. Various foods are known to be rich in polyphenols, such as oranges, blueberries, spinach, and, in particular, olives. Consequently, there has been research and development focused on the use of polyphenols as a byproduct of olive milling obtained from the aqueous phase of processing. The aqueous phase of olives, or olive vegetation water, is a dark liquid with a bitter taste that results from pressing the olive fruits during olive oil processing. This sub-product is typically an effluent from olive oil factories. Olive vegetation water may be variable in terms of composition, depending on the variety of olive used, maturity index, and elaboration process (as kneading time and temperature in malaxators may vary). For example, relatively long malaxation times may produce olive vegetation water which may be relatively uniform in terms of its composition, whereas relatively short malaxation times may produce olive vegetation water with a non-uniform composition, causing multiple layers to form. Similarly, the addition of water to olive vegetation water may also affect composition, causing multiple layers to form. The concentration of polyphenols present in olives may be influenced by the variety used, maturity index, and agroecological conditions. For example, in olives with relatively low maturity indices may generally have a relatively higher polyphenol content (e.g., Changlot, Manzanilla, and Empeltre varieties). Furthermore, the polyphenol content in olives may generally be higher in the aqueous phase relative to the oil phase of olives. However, the relative distribution of polyphenols between the aqueous phase and the oil phase may depend on the variety and maturity stage of olives, as well as the extraction process used. After milling, polyphenols may be primarily concentrated in the olive vegetation water, even in a higher concentration than in the oil obtained from the same olives. The concentration of polyphenols may also be affected by other substances such as fat, fiber (e.g., cellulose, hemicellulose, lignin), proteins, and sugars, which may interfere with the quality of the final product. The bitterness in raw olives may be generally attributed to the presence of oleuropein, which is the most common phenolic compound present in olives at the time of harvest. Hydroxytyrosol, one of the main macromolecules of oleuropein, has a number of benefits, including: antioxidant activity in aqueous and lipid matrices; anti-inflammatory, anti-microbial, anti-platelet and anti-tumor activity; protective effect against neurodegenerative diseases; human immunodeficiency virus (HIV) inhibitory effect; and decreased oxidation of low-density lipoproteins (LDLs). Relative to hydroxytyrosol, dihydroxyphenyl glycol (DHPG) also has a number of benefits, including: greater antiradical activity and reducing power; greater protection against lipid oxidation relative to Vitamin E (and hydroxytyrosol); and greater inhibition to platelet aggregation. DHPG also has an important synergistic effect with hydroxytyrosol in tests of lipid oxidation, platelet aggregation, enzymatic and antibacterial browning. Oleocanthal has anti-inflammatory properties by inhibiting the activity of cyclooxygenase (COX) enzymes, such as ibuprofen, a protective effect against Alzheimer's disease, and contributes to the prevention or treatment of colon cancer. Oleacein presents antiproliferative properties. Oleuropein aglycone (HT-EA) has antiallergic properties and protects against Alzheimer's. Lignans, which are found in olive oil, have antioxidant and antiviral activity that inhibits the development of different tumor types and, in turn, has an antiestrogenic effect and activity against atherosclerosis and osteoporosis. Oleuropein is not the only phenolic compound found in olives. Phenolic compounds can be group