Evaluating the Environmental and Economic Benefits of New Technologies in Low-Salt Olive Fermentation

Alexandra Mari (), Tryfon Kekes, Christos Boukouvalas, Christina Drosou, Magdalini Krokida and Christos Tsartsaris
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Alexandra Mari: School of Chemical Engineering, National Technical University of Athens, Zografou, 15780 Athens, Greece
Tryfon Kekes: School of Chemical Engineering, National Technical University of Athens, Zografou, 15780 Athens, Greece
Christos Boukouvalas: School of Chemical Engineering, National Technical University of Athens, Zografou, 15780 Athens, Greece
Christina Drosou: School of Chemical Engineering, National Technical University of Athens, Zografou, 15780 Athens, Greece
Magdalini Krokida: School of Chemical Engineering, National Technical University of Athens, Zografou, 15780 Athens, Greece
Christos Tsartsaris: Pelopac S.A., Block 38, NB1A Street, Thessaloniki Industrial Area, 57022 Sindos, Greece

Agriculture, 2024, vol. 14, issue 11, 1-18

Abstract: The evolving modern lifestyle influences consumer dietary habits, driving the demand for new food products rooted in traditional healthy foods with greater health benefits. The Mediterranean diet, characterized by low animal fat intake and high vegetable consumption, has been shown to protect against heart disease, cancer, and obesity. Fermented olives, integral to this diet, are known for their high phenolic content, antioxidant activity, and beneficial unsaturated fatty acids. This study evaluates the environmental and economic benefits of integrating alternative/effective technologies, such as osmotic dehydration and edible coating, into conventional olive production processes, aiming to develop traditional Greek table olives with reduced salt content, enhanced nutritional characteristics, and extended shelf life. A Life Cycle Assessment (LCA) analysis was conducted following the ISO 14040 and 14044 guidelines, adopting the ReCiPe 2016 (H) impact assessment methodology. Additionally, a preliminary economic evaluation including detailed planning, cost estimation, and process simulation was conducted. The results indicate significant environmental and economic advantages of the studied methods, despite more resources being required, making it a sustainable and promising approach for the production of high-quality fermented olives.

Keywords: Life Cycle Assessment; economic assessment; sustainability; fermented olives; reduced salt intake; innovative olive production; osmotic dehydration; edible coating (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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