Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/74117 |
Resumo: | It is now known that olive leaves contain a sizable portion of polyphenols and there is much research highlighting that these natural ingredients favorably exhibit bio-functional activities. In this regard, many studies have focused on the exploration of optimum conditions involved directly in the extraction process. These investigations, while being highly valuable, may somewhat cast a shadow over other contributing factors such as those involved in the preprocessing of leaves, including size reduction, drying, and blanching. The use of these unit operations under appropriate conditions, together with other benefits, potentially exert improved surface area, homogeneity, and diffusion/mass transfer which may help develop the liberation of target bio-compounds. The research work in this area, particularly size reduction, is relatively limited. Although in various experiments they are incorporated, not many studies have focused on them as the main predictor variables. The performance of further research may help ascertain the magnitude of their effects. Consideration of the operational parameters in preprocessing step is equally important as those in the processing/extraction step that may comparably influence on the extraction efficiency. This review provides an overview of the potential roles of drying, size reduction, and blanching in the extraction efficiency of phenolics from olive leaves. |
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Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leavesPreprocessingSize reductionGrindingDryingBlanchingOlive leavesBy-productsPhenolicsSustainable extractionScience & TechnologyIt is now known that olive leaves contain a sizable portion of polyphenols and there is much research highlighting that these natural ingredients favorably exhibit bio-functional activities. In this regard, many studies have focused on the exploration of optimum conditions involved directly in the extraction process. These investigations, while being highly valuable, may somewhat cast a shadow over other contributing factors such as those involved in the preprocessing of leaves, including size reduction, drying, and blanching. The use of these unit operations under appropriate conditions, together with other benefits, potentially exert improved surface area, homogeneity, and diffusion/mass transfer which may help develop the liberation of target bio-compounds. The research work in this area, particularly size reduction, is relatively limited. Although in various experiments they are incorporated, not many studies have focused on them as the main predictor variables. The performance of further research may help ascertain the magnitude of their effects. Consideration of the operational parameters in preprocessing step is equally important as those in the processing/extraction step that may comparably influence on the extraction efficiency. This review provides an overview of the potential roles of drying, size reduction, and blanching in the extraction efficiency of phenolics from olive leaves.(undefined)info:eu-repo/semantics/publishedVersionMultidisciplinary Digital Publishing Institute (MDPI)Universidade do MinhoSafarzadeh Markhali, Fereshteh2021-09-142021-09-14T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/74117engSafarzadeh Markhali, Fereshteh, Roles of drying, size reduction, and blanching in sustainableextraction of phenolics from olive leaves. Processes, 9(9), 1662, 20212227-971710.3390/pr9091662https://www.mdpi.com/journal/processesinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-11T04:42:23Zoai:repositorium.sdum.uminho.pt:1822/74117Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T04:42:23Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves |
title |
Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves |
spellingShingle |
Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves Safarzadeh Markhali, Fereshteh Preprocessing Size reduction Grinding Drying Blanching Olive leaves By-products Phenolics Sustainable extraction Science & Technology |
title_short |
Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves |
title_full |
Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves |
title_fullStr |
Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves |
title_full_unstemmed |
Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves |
title_sort |
Roles of drying, size reduction, and blanching in sustainable extraction of phenolics from olive leaves |
author |
Safarzadeh Markhali, Fereshteh |
author_facet |
Safarzadeh Markhali, Fereshteh |
author_role |
author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Safarzadeh Markhali, Fereshteh |
dc.subject.por.fl_str_mv |
Preprocessing Size reduction Grinding Drying Blanching Olive leaves By-products Phenolics Sustainable extraction Science & Technology |
topic |
Preprocessing Size reduction Grinding Drying Blanching Olive leaves By-products Phenolics Sustainable extraction Science & Technology |
description |
It is now known that olive leaves contain a sizable portion of polyphenols and there is much research highlighting that these natural ingredients favorably exhibit bio-functional activities. In this regard, many studies have focused on the exploration of optimum conditions involved directly in the extraction process. These investigations, while being highly valuable, may somewhat cast a shadow over other contributing factors such as those involved in the preprocessing of leaves, including size reduction, drying, and blanching. The use of these unit operations under appropriate conditions, together with other benefits, potentially exert improved surface area, homogeneity, and diffusion/mass transfer which may help develop the liberation of target bio-compounds. The research work in this area, particularly size reduction, is relatively limited. Although in various experiments they are incorporated, not many studies have focused on them as the main predictor variables. The performance of further research may help ascertain the magnitude of their effects. Consideration of the operational parameters in preprocessing step is equally important as those in the processing/extraction step that may comparably influence on the extraction efficiency. This review provides an overview of the potential roles of drying, size reduction, and blanching in the extraction efficiency of phenolics from olive leaves. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-14 2021-09-14T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/74117 |
url |
http://hdl.handle.net/1822/74117 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Safarzadeh Markhali, Fereshteh, Roles of drying, size reduction, and blanching in sustainableextraction of phenolics from olive leaves. Processes, 9(9), 1662, 2021 2227-9717 10.3390/pr9091662 https://www.mdpi.com/journal/processes |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute (MDPI) |
publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute (MDPI) |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
mluisa.alvim@gmail.com |
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1817544392726020096 |