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Valorization of olive by-products in new biobased toothpaste: health and sustainability advantages

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Abstract

The olive leaf and its extracts are widely known for their beneficial properties for human health, owing to their richness in phenol compounds, in particular oleuropein. Toothpastes stand for an intrinsic part of our daily consumption of hygiene and oral health products and are used frequently and daily. Enhancement of the olive leaves of the southern Tunisian variety (Olea europaea L.) combined with other natural products from the arid environment, namely green clay and cloves, was invested for the production of natural-based organic toothpaste. In contrast, other toothpastes which are commercially available and widely known for their chemical content, namely sulfates, fluorine, and triclosan, exhibit harmful effects on human health. Therefore, a comparison in terms of cost and quality between the characteristics of the toothpaste produced and the international standards of toothpaste according to ISO 11,609:2017 was enacted. The majority of the characteristics of the produced toothpaste abide by international standards. A correlation study was carried out to investigate the characteristics of the toothpaste as well as those of the ingredients involved in the manufactured toothpaste lasting 3 months, in order to examine its stability and the further expiration date. The basic merit lies in the fact that it has no foaming power, which can be very beneficial for oral health, especially with the problem of dental hydration. In addition, a social economic challenge was addressed and discussed. Several socioeconomic advantages can be recorded through the manufacturing of this type of product, through performing a perfect harmony with recent advances in the economy of sustainable development and the safeguard of environment interests of future generations. In fact, a concept of sustainable development advocating a new model of environmental governance by providing an approach that integrates economic, ecological, and social dimensions was elaborated in this work.

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Acknowledgements

We are very thankful to Hanan Najaa and Faysa Khalfally (Institute Arid Regions of Medenine) for providing their skillful technical assistance.

Funding

The present work was supported by grants from the mutual society of agronomy activity al azytouna Zarzis and the Micro-finance Program (PMF) of the Global Environment Facility (GEF) as well the pharmacy « Dakhli» Zarzis.

Author information

Authors and Affiliations

  1. Olive Tree Institute of Zarzis, Zarzis, Tunisia

    Hayfa Rajhi, Siwar Arthaoui, Najah Sacrafi & Mounir Abichou

  2. National Institute of Agronomy, University of Tunis, Tunis, Tunisia

    Hayfa Rajhi & Habib Bousnina

  3. Higher Institute of Management of Gabés, University of Gabés, Gabés, Tunisia

    Anouar Bardi

  4. Victor Babes University of Medicine and Pharmacy, Timișoara, Romania

    Amira Dakhli

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  1. Hayfa Rajhi
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Correspondence to Hayfa Rajhi.

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Supplementary Information

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13399_2021_1905_MOESM1_ESM.docx

Supplementary file1 (DOCX 27 KB) Table 4 SI. A Correlation study between the characteristics of the toothpaste with and the characteristics of the ingredients used to the manufactured toothpaste. List of abbreviation GRA: Grain size of the dough/ pHi: initial pH/ pHf: final pH/FP :Foaming power/ TB: Total Bacteria/ FL: fluoride toothpaste, content/ DM P: Dry matter Paste/ CDM: Clove dry matter/ODM: Olive dry matter/ MM: Mineral matter paste/ MMG: Mineral material of cloves/ MMO: Olive mineral material/ MOP: Organic matter paste/MOG: Organic matter of cloves/MOO: Organic matter of olive tree/ MP: Moisture of the paste /MO: Olive moisture/MG: Clove moisture/ pHg: pH of cloves/ pHo: olive pH/ POLO: olive polyphenols/POLG: poly phenols of cloves FLAOO: Olive tree flavonoids /FLAG: Flavonoids of cloves/ TANO: Olive tannins/TANG: Cloves tannins/ OF: Olive fat/ CF: Clove fat.

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Rajhi, H., Bardi, A., Dakhli, A. et al. Valorization of olive by-products in new biobased toothpaste: health and sustainability advantages. Biomass Conv. Bioref. 13, 10275–10284 (2023). https://doi.org/10.1007/s13399-021-01905-z

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