Results 51 to 60 of about 3,444 (159)

Natural‐based antioxidants in cosmeceuticals: Extraction, bioavailability and skin ageing applications

International Journal of Cosmetic Science, EarlyView.
Natural antioxidants from plants, fruits, seeds and fungi combat ageing by neutralizing free radicals, boosting collagen and protecting against UV damage. Enhanced by green extraction and smart delivery systems, they offer powerful anti‐inflammatory and antimicrobial benefits.
Hossein Omidian, Arnavaz Akhzarmehr, Charise Dallazem Bertol   +2 more
wiley   +1 more source

Advances in Eco‐Friendly Extraction of Fruit Bioactive Compounds: Technologies, Challenges and Future Directions

Analytical Science Advances, Volume 7, Issue 1, June 2026.
Fruit bioactive compounds offer antioxidant, anti‐inflammatory, and preventive benefits, yet extraction is hindered by poor solubility and conventional methods using toxic solvents and high energy. This review evaluates traditional and advanced eco‐friendly technologies, highlighting efficiency, selectivity, and sustainability.
Abadi Gebreyesus Hndeya, Desta Berhe Sbhatu, Gebreselema Gebreyohannes   +2 more
wiley   +1 more source

Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy [PDF]

, 2012
Olive oil extraction starts by crushing olives and ends by obtaining olive oil, vegetative water and partially de-oiled olive pomace (Petrakis 2006; Di Giovacchino 2000). In the industry it is important to know the amount of oil and water present in both olive fruits and olive pomace.
Delgadillo, Ivonne, Barros, António, Nunes, Alexandra   +2 more
openaire   +2 more sources

Olive‐derived bioactive combinations: synergistic angiotensin‐I‐converting enzyme (ACE) inhibition and distinct mechanisms of triterpenic acids and phenolics

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 2683-2695, 30 March 2026.
Abstract BACKGROUND Cardiovascular diseases, largely driven by hypertension, remain the leading cause of mortality worldwide. Angiotensin‐I‐converting enzyme (ACE) inhibition is a well‐established therapeutic approach; however, synthetic inhibitors are frequently associated with adverse effects.
Fátima Rubio‐Senent, Alejandra Bermúdez‐Oria, África Fernández‐Prior, Antonio Lama‐Muñoz, Guillermo Rodríguez‐Gutiérrez, Juan Fernández‐Bolaños   +5 more
wiley   +1 more source

Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs

Animal, 2021
The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally sustainable swine production.
G. Verge-Mèrida, A.C. Barroeta, F. Guardiola, M. Verdú, M. Balart, M. Font-i-Furnols, D. Solà-Oriol   +6 more
doaj   +1 more source

From Pyrolysis Oil to Advanced Biographite Anode: Unravelling Biocoke Structural Evolution and Delayed Coking Effects

Advanced Energy and Sustainability Research, Volume 7, Issue 3, March 2026.
Temperature‐driven structural evolution of biocokes derived from biomass pyrolysis oil is systematically investigated. Catalytic graphitization of biocoke produces highly crystalline biographite anodes for lithium‐ion batteries. A delayed coking step enables coproduction of biographite and sustainable aviation fuels, without compromising crystallinity ...
Shaikat Chandra Dey, Seong‐Min Cho, Jose A. Gonzalez‐Aguirre, Md. Nazrul Islam, Ravindra Kumar Bhardwaj, Bertrand J. Tremolet de Villers, Brian J. Worfolk, William Joe Sagues, Steven M. Rowland, Mark R. Nimlos, Sunkyu Park   +10 more
wiley   +1 more source

Phenolic Profiling of Olive (Olea europaea L. cv. Nocellara Messinese) Samples by Comprehensive 2D Liquid Chromatography

ChemFoodChem, Volume 2, Issue 1, March 2026.
Comprehensive RP‐LC×RP‐LC‐PDA‐MS/MS profiling reveals 52 phenolic compounds across olive drupes, leaves, pomace, and extra virgin olive oil, highlighting matrix‐specific distribution patterns. Oleuropein derivatives dominate drupes, while flavonoids are enriched in leaves.
Katia Arena, Carmelo Coppolino, Francesco Cacciola, Paola Dugo, Luigi Mondello   +4 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Effect of co-products from olive-oil production chain on rumen microbial communities: an in vitro study

Italian Journal of Animal Science
Several edible agro-industrial co-products have been studied as unconventional ingredients in ruminant diets to reduce the environmental impact of food production chains.
Federica Scicutella, Bernardo Valenti, Arianna Buccioni, Federica Mannelli, Mariano Pauselli, Viviana Bolletta, Azim Khalid, Elisabetta Toni, Giulia Foggi, Marcello Mele, Leonardo Fantechi, Matteo Daghio   +11 more
doaj   +1 more source

Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace

Biomass
The production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage.
Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Marco Calcaprina, Giulia Carpi, Francesco Maioli, Alessandro Parenti, Piernicola Masella   +7 more
doaj   +1 more source