From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts

BACKGROUND Most olive by‐products, like olive leaves, are still undervalued despite their strong potential as a source of healthy and functional components. To exploit their potential use as active ingredients in complex food systems, it is of primary importance the knowledge of their composition and technological functionality which represented the objective of this work. RESULTS Phenolic extracts from olive leaves, obtained by extraction with pure water (Eth0) and two different water‐ethanol solutions (Eth30, Eth70), were characterized for their composition and technological properties such as water‐ / oil‐ holding ability, air/water surface activity, and emulsifying capacity at pH 4.5 and 7. Their chemical stability over time, at constant temperature, was also investigated. The technological properties were affected by extraction media and pH. Phenolic extracts displayed significant surface activity, showing dose‐dependent behavior. Surface properties were affected by pH and this result was confirmed by the emulsifying capacity. The extracts showed good oil‐holding capacity but limited water‐binding capacity. Eth70 showed the highest chemical stability, which was confirmed by the rate parameters obtained by modeling data using a Weibull model. CONCLUSION The results of this study highlight that olive leaves extracts can represent a useful ingredient in acidic lipid‐containing foods