Health promoting olive leaf as a food ingredient: industrial study on a confectionery product

Nabil Miled; Fatma Aloui; Lotfi Msaddak; Fakher Frikha; Othman A. Alghamdi; Ahmed Fendri

doi:10.35219/foodtechnology.2022.1.08

Nabil Miled University of Jeddah, College of Sciences, Department of Biological Sciences, Jeddah, Saudi Arabia; Plant Physiology and Functional Genomics Unit, University of Sfax, Higher Institute of Biotechnology (ISBS), Sokra Road BP 261 Sfax 3000, Tunisia https://orcid.org/0000-0001-7445-6324
Fatma Aloui University of Sfax, National Engineering School, Laboratory of Biochemistry and Enzymatic engineering of Lipases, Sokra Road Sfax 3038, Tunisia
Lotfi Msaddak University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), Sfax, Tunisia
Fakher Frikha University of Sfax, Faculty of Science BP1171, Sfax 3000, Tunisia https://orcid.org/0000-0003-3261-7884
Othman A. Alghamdi University of Jeddah, College of Sciences, Department of Biological Sciences, Jeddah, Saudi Arabia https://orcid.org/0000-0001-5673-284X
Ahmed Fendri University of Sfax, Faculty of Science BP1171, Sfax 3000, Tunisia https://orcid.org/0000-0001-5199-1893

DOI: https://doi.org/10.35219/foodtechnology.2022.1.08

Keywords: health promoting, olive leaf, food ingredient, confectionery product, pistachio paste

Abstract

The chemical composition and functional properties of olive (Olea europaea L.) leaf powder (OL) as an ingredient to be used in green and sustainable food processing were determined. OL contained low moisture (8% of dry weight) and fat (1.6%), moderate rates of proteins (10.8%) and high amounts of carbohydrates (70.8 %) composed mainly of insoluble fibers (57.9%). Due to its high content in insoluble fibers, OL displayed high fat absorption power and moderate water solubility index and holding capacity. Therefore, OL can be an appropriate ingredient to stabilize lipid rich food formulations. OL was incorporated at an industrial scale in a pistachio paste based confectionery product. This addition enabled to protect the oil from oxidation during cooking, drying and storage of the pistachio paste mixture. Moreover, the microbiological quality, textural properties, sensory attributes, and overall acceptance of the product were improved. This work promotes the use of OL as a health promoting multi-functional food ingredient.

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