Results 31 to 40 of about 3,444 (159)

Resourcing potential of olive oil pomace

Thermal Science, 2020
Olive oil is a kind of high-quality edible oil obtained by quick extraction from the fresh olive fruit. It has rich biological activity and positive effect on human health which leads to the increase of the demand for olive oil. Olive pomace is a by-product of olive oil during processing which is also rich in biologically active ingredients.
Linbo Li, Yu Deng, Zimeng Li, Zanpei Zhang, Xinya Gao, Xiaodong Geng, Dangquan Zhang   +6 more
openaire   +2 more sources

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Foods
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated.
Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti   +13 more
doaj   +1 more source

Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry

Fermentation, 2023
In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol).
Josman Dantas Palmeira, Débora Araújo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira, Helena M. N. Ferreira   +5 more
doaj   +1 more source

Thermal characterization of a new effective building material based on clay and olive waste

MATEC Web of Conferences, 2018
The influence of thermophysical properties of wall materials on energy performance and comfort in traditional building was investigated. The clay is the most commonly used sustainable building material.
Mohamed Lamrani, Mohamed Khalfaoui, Najma Laaroussi, Abdelhamid Khabbazi   +3 more
doaj   +2 more sources

Colour Removal with Adsorption Process Using Pomace

Cumhuriyet Science Journal, 2017
Olive and olive oil are important agriculturalproducts produced especially in Mediterranean countries. Olive tree is grown inAegean, Marmara, Mediterranean and Southeastern Anatolia regions in Turkey.Some production wastes are caused by the activities of
Muhammed Kamil Öden, Serkan Şahinkaya, Sezen Küçükçongar   +2 more
doaj   +1 more source

Intensification of Biophenols Extraction Yield from Olive Pomace Using Innovative Green Technologies

Biomolecules, 2022
Olive pomace is the main by-product generated by the olive oil production process. Although toxic to the environment, olive pomace is an important source of natural antioxidants due to its high content of phenolic compounds.
Yosra Belghith, Imen Kallel, Maxence Rosa, Panagiotis Stathopoulos, Leandros A. Skaltsounis, Noureddine Allouche, Farid Chemat, Valérie Tomao   +7 more
doaj   +1 more source

Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

Chemosensors, 2021
Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted
Joana Madureira, Bruno Melgar, Celestino Santos-Buelga, Fernanda M. A. Margaça, Isabel C. F. R. Ferreira, Lillian Barros, Sandra Cabo Verde   +6 more
doaj   +1 more source

Valorisation of olive pomace: phenolic prospecting and biological potential

Natural Product Research, 2023
AbstractThe study aimed to extract the phenolic compounds present in the two-phase olive pomace, to characterize biological potential. Two extracts were prepared, one using a 40% methanol solution, at 70 ºC and 180 minutes of stirring (E1), and the other one using an 80% methanol solution, at 70 ºC and 180 minutes of stirring (E2).
Bruna Wendt, Böhmer-Maas, Deborah Murowaniecki, Otero, Pâmela Inchauspe, Corrêa Alves, Nathalia Stark, Pedra, Marjana, Radünz, Eliézer Ávila, Gandra, Rui Carlos, Zambiazi   +6 more
openaire   +2 more sources

Protection and Delivery of Phytochemicals from Passive Encapsulation to Guaranteed Self‐Assembly Induced by Amyloid Template for Chronic Disease Prevention via Modulating Microbial‐Host Crosstalk

Advanced Science, EarlyView.
ABSTRACT The rising incidence of chronic diseases globally has drawn widespread attention to phytochemicals, which exert targeted preventive and alleviating effect by modulating gut microbiota; thus, a potential strategy for precision nutritional interventions is offered.
Shiqi Bai, Siying Cheng, Fengguang Ma, Xiaorong Zhang, Jianan Huang, Zhonghua Liu, Bing Hu   +6 more
wiley   +1 more source

Effect of Enzyme Supplementation and Fermentation Time on the Nutritional Composition of Olive Pomace Fermented with Lactobacillus acidophilus

Turkish Journal of Agriculture: Food Science and Technology
Nutritional changes of olive pomace during solid-state fermentation by Lactobacillus acidophilus with different fermentation times and enzyme supplementation were investigated in this study.
Emrah Güngör, Şevket Özlü, Bahar Güngör, Aydın Altop, Güray Erener   +4 more
doaj   +1 more source