Results 81 to 90 of about 6,143 (211)

An Innovative Strategy to Enhance Polyphenol Content and Quality Traits of Olive Oil and Valorization of Mill Wastewater

eFood, Volume 7, Issue 3, June 2026.
The new technique, by exploiting and modifying the partition coefficients of various molecules in immiscible solvents, makes it possible to obtain olive oils rich in polyphenols with outstanding characteristics. Moreover, the extension of this technique allows the transfer of polyphenols present in vegetation water into any lipid matrix, such as seed ...
Davide Laurenti, Daniel Di Risola, Antonio Francioso, Rodolfo Federico, Eugenio Lendaro, Riccardo Gasbarrone, Giuseppe Bonifazi, Mario Fontana, Luciana Mosca, Roberto Mattioli   +9 more
wiley   +1 more source

Harnessing Fatty Acid By‐Products for Diabetes Management: Insights From Nutritional and Biological Research

eFood, Volume 7, Issue 3, June 2026.
Bioactive fatty acids from agro‐industrial byproducts are highlighted as a promising avenue for managing diabetes in this review, which aims to develop targeted interventions for optimal utilization and therapeutic benefits. ABSTRACT Diabetes mellitus (DM), influenced by multifaceted factors, creates a complex imbalance within the body. Nutrition plays
Youssef Elouafy, Abdelaali Balahbib, Meriem El Fessikh, Saïd Gharby, Nasreddine El Omari, Waleed Al Abdulmonem, Gokhan Zengin, Abdelhakim Bouyahya   +7 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

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Dataset on some soil properties improvement by the addition of olive pomace

Data in Brief, 2019
Soil amendment with olive cake produced from olive mills waste (olive pomace/cake) is an ordinary practice in olive producing countries in the Middle East.
Adnan I. Khdair, Sawsan I. Khdair, Ghaida A. Abu-Rumman   +2 more
doaj   +1 more source

Peanut Shell Valorization: Effects of Particle Size on Techno‐Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by‐products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical ...
Ülgen İlknur Konak Alkış, Fundagül Erem, Nazlı Şahin   +2 more
wiley   +1 more source

Nutritional application of olive pomace in dairy animals: chemical composition, implications for milk quality and yield, nutrient digestibility, economics, and limitations [PDF]

Archives Animal Breeding
The olive oil industry produces large volumes of by-products which, if not properly managed, can negatively impact water resources, aquatic ecosystems, soil quality, and the atmosphere.
R. M. Bilal, H. A. Rudayni, F. Ul Hassan, M. U. Akhtar, K. Prince, A. S. Alawam, A. A. Allam, M. R. Farag, A. F. Khafaga, A. E. Taha, M. Alagawany   +10 more
doaj   +1 more source

Thermochemical Conversion of Olive Oil Industry Waste: Circular Economy through Energy Recovery

Recycling, 2020
The demand for new sources of energy is one of the main quests for humans. At the same time, there is a growing need to eliminate or recover a set of industrial or agroforestry waste sources.
Leonel J. R. Nunes, Liliana M. E. F. Loureiro, Letícia C. R. Sá, Hugo F.C. Silva   +3 more
doaj   +1 more source

Deep Eutectic Solvents as Sustainable Media for Efficient Recovery of Phenolics From Black (Lycium ruthenicum Murr.) and Red (Lycium barbarum Lam.) Goji Berries: Optimization and Functional Evaluation

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Deep eutectic solvents (DESs) have been frequently preferred over the past decade as alternatives to conventional solvents for the extraction of bioactive compounds from natural products. Meanwhile, black and red goji berries are widely consumed as functional foods due to their many functional properties reported in the literature.
Yusuf Can Gerçek, Naciye Kutlu, Saffet Çelik, Sinan Bayram, Berke Çevik, Fatma Nur Baştürk, Bahar Özmener, Nesrin Ecem Bayram   +7 more
wiley   +1 more source