Background During the last decades, olive oil consumption has experienced a continuous
increase due to its unique organoleptic properties and its related beneficial properties …

Edible oils are used as a frying medium and in the preparation of several food products.
They are mainly constituting triacylglycerols as major components, while other compounds …

Food spoilage makes foods undesirable and unacceptable for human use. The preservation
of food is essential for human survival, and different techniques were initially used to limit the …

Traditionally used natural resources such as medicinal and aromatic plants are not fully
valorized by modern industry which is followed by huge amount of agricultural waste, by …

Olive oil extraction generates several by-products that represent an environmental issue,
mainly for Mediterranean countries where olive oil is mostly produced. These by-products …

Abstract Sustainable Development Goal 12 and target 12.3 set by the United Nations aims to
reduce” food waste” per capita global for 50% losses by 2030. Databases such as the PhInd …

Polyphenols, as subordinate metabolites of plants, have demonstrated significant
antibacterial, anti-inflammatory, and antioxidant action in scientific learn. These compounds …

Exhausted olive pomace (EOP) is a residual biomass from which hydroxytyrosol can be
recovered. This compound has applications in the food/pharma sectors, but its extraction …

The olive oil sector generates a high quantity of biomasses every year, especially in the
Mediterranean region. Olive pomace is the main one, but depending on the extraction and …

The Mediterranean diet is recognized as a sustainable dietary approach with beneficial
health effects. This is highly relevant, although the production of typical Mediterranean food …