Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Abstract

The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable products. Considering these two problems, the aim of this work was to develop a mixture and create biodegradable disposable tableware characterized by high antioxidant activity. The disposable tableware was made by mixing olive pomace with teff flour or/and sorghum groats and lecithin. Baking was carried out at the temperature of 180 °C. The best variant of the mixture for the preparation of disposable tableware was olive pomace, teff flour, sorghum groats and lecithin. These vessels were the toughest, with low water absorption and had a high antioxidant potential due to the high content of polyphenols and omega acids. Protecting the cups and bowls with beeswax had a positive effect on reducing water absorption.

Keywords: antioxidants; biodegradable; disposable tableware; olives; polyphenols; pomace.

Figure 1

(A)—formed disposable utensils before baking; (B)—baked disposable utensils; (C)—finished disposable dishes in use (own photos).

Figure 2

DSC curves of samples before (1—OTSL; 2—OTL; 3—OSL) and after (4—OTSL; 5—OTL; 6—OSL) baking.

Figure 3

Change in the mass of biodegradable products after baking.

Figure 4

Change in the mass of biodegradable products 8 weeks of storage.