Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes

Detalhes bibliográficos
Autor(a) principal: Safarzadeh Markhali, Fereshteh
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/1822/73276
Resumo: The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.
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spelling Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processesProcessingPhenolicsOlive oil productsOlive mill by-productsSustainabilityExtractionScience & TechnologyThe bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.info:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoSafarzadeh Markhali, Fereshteh2021-05-272021-05-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/73276engSafarzadeh Markhali, Fereshteh, Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes. Processes, 9(6), 953, 20212227-971710.3390/pr9060953https://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:RCAAP2023-07-21T12:16:33Zoai:repositorium.sdum.uminho.pt:1822/73276Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:09:05.687447Repositório 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 Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes
title Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes
spellingShingle Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes
Safarzadeh Markhali, Fereshteh
Processing
Phenolics
Olive oil products
Olive mill by-products
Sustainability
Extraction
Science & Technology
title_short Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes
title_full Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes
title_fullStr Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes
title_full_unstemmed Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes
title_sort Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes
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 Processing
Phenolics
Olive oil products
Olive mill by-products
Sustainability
Extraction
Science & Technology
topic Processing
Phenolics
Olive oil products
Olive mill by-products
Sustainability
Extraction
Science & Technology
description The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-27
2021-05-27T00:00:00Z
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/1822/73276
url http://hdl.handle.net/1822/73276
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Safarzadeh Markhali, Fereshteh, Effect of processing on phenolic composition of olive oil products and olive mill by-products and possibilities for enhancement of sustainable processes. Processes, 9(6), 953, 2021
2227-9717
10.3390/pr9060953
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 MDPI
publisher.none.fl_str_mv 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
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