Potential use of olive mill wastewater in the preparation of functional beverages: A review
作者： Hanaa Zbakh , Abdelilah El Abbassi
DOI: 10.1016/J.JFF.2012.01.002
关键词:
摘要: Abstract The biological activities of phenolic compounds from olive mill wastewater (OMW) have extensively been studied, and shown a spectrum highly interesting bioactivities. These properties demonstrate the potential OMW extract for inclusion into food beverages. This contribution provides an overview key research describing profile associated with health promoting including impact processing storage on its composition, safety bioavailability. application preparation functional beverages beverage formulation factors bioavailability phenolics are discussed. Based available studies, bioavailable safe. Owing to numerous reported OMW, in preparations may significant population through reduction incidence cardiovascular chronic degenerative diseases.
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