Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

نویسندگان

چکیده

The study reports the alternative use of non-edible fermented olives for production high-quality natural soaps with a fast process, low environmental impact, and without preliminary treatments raw material. Damaged olives, not used as food, were naturally oil was extracted by mechanical extraction. product obtained human consumption due to its high acidity, but it had content peroxides. olive an extra virgin oil, produced from same cultivar, subjected saponification sodium hydroxide. complete (0% non-neutralized fatty acids) incomplete (5% saponification; amount hydroxide be determined index. aged six months monitoring pH, color, behavior in aqueous solution. results show that olives’ fermentation improves speeds up soap maturation process since is more suitable than non-fermented edible olives. Non-edible can obtaining soaps, reusing drupes classified food waste.

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ژورنال

عنوان ژورنال: Fermentation

سال: 2021

ISSN: ['2311-5637']

DOI: https://doi.org/10.3390/fermentation7040245