The production of olive oil and wine are two of the main agri-food economic activities in
Southern Europe. They generate large amounts of solid and liquid wastes (eg, olive …

This comprehensive review points out the major developments on the recovery of bioactive
compounds of olive by-products, intending innovative food applications and enhanced …

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Agrifood industries generate large amounts of waste that may result in remarkable
environmental problems, such as soil and water contamination. Therefore, proper waste …

In this study the effect of matrix composition on process encapsulation efficiency, antioxidant
capacity and physical properties of microencapsulated olive (Olea europaea L.) leaves …

Olive trees are cultivated in more than 40 countries worldwide over more than 10 million
hectares. In addition to olive oil, a large amount of biomass is produced annually. All this …

Preservation technologies for winemaking have relied mainly on the addition of sulfur
dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to …

Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing
pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas …

Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its
leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil …

BACKGROUND The present study focused on the effect of isothermal treatment (5–90° C)
and pH (2.0–6.0) of aqueous olive leaf phenolic extract solutions on the kinetics of …