Patented Natural Olive Juice (NOJ)

Description

 The team led by researcher Fulgencio H. Marín Iniesta (BTA-Biotecnología de Alimentos fmarin@um.es, +34 619 51 20 00) has developed a patent-protected process for obtaining a non from concentrate (NFC) juice  from the aqueous fraction of fresh olives (NOJ), once the oily and solid fractions have been extracted. It is a juice rich in bioactive  products with the highest quality and naturalness index. Its components include hydroxytyrosol (HTS), in a concentration several times higher than that of extra virgin olive oil (EVOO).

Applications

The process allows for the production of a natural juice that does not exist on the world market, with the possibility of renewing and strengthening the NFC juice sector.

The presence of bioactive compounds, especially hydroxytyrosol (HTS), makes it of great interest to consumers, since it is a natural compound with high antioxidant, anti-inflammatory and antimicrobial capacities, capable of delaying the aging process and preventing numerous neurodegenerative diseases, skin diseases, heart diseases, diabetes and various types of cancer. Currently, the European Food Safety Agency (EFSA) recommends a minimum consumption of 5 mg of HTS per day.

Through the ONJ, the consumer will be able to ingest the recommended HTS in a natural and balanced diet, since it can be incorporated as an ingredient in other foods such as NFC juices, smoothies, drinks, concentrated juices, dressings, bakery products, nutraceutical products, etc. A possible alternative is its incorporation into orange juice, the most consumed juice in the world, with good sensory attributes.

Advantajes

􀀀 Presence in ONJ of a powerful antioxidant, such as natural hydroxytyrosol (HTS), and other bioactive products, in concentrations several times higher than those present in EVOO.

􀀀 Ability to generate food products with greater added value and improved nutritional properties

􀀀 Versatility to be incorporated into different food products such as juices, dressings, nutraceutical products and others.

􀀀 Revaluation of alperujo derived from the production of EVOO and an alternative to the environmental problems it generates.

􀀀 Easily industrializable process at a moderate cost.

Contact:

Francisco José Miñano García (OTRI

fjmg@um.es +34 868 88 86 37