Results 61 to 70 of about 4,276 (195)

Olive Pomace and Soybean-Sunflower Acid Oils as Alternative Fat Sources in European Seabass (Dicentrarchus labrax) Diets: Effects on Performance, Digestibility and Flesh Fatty Acid Composition and Quality Parameters

Animals, 2022
The effects of dietary inclusion of soybean-sunflower and olive pomace acid oils on growth, digestibility and flesh composition were studied in European seabass.
Gerard Verge-Mèrida, Ana Cristina Barroeta, Carlos Ferrer, Tània Serrano, Francesc Guardiola, María Dolores Soler, Roser Sala   +6 more
doaj   +1 more source

Recycling of hazelnut waste: Antidiabetic properties of soy lecithin nanoparticles and their in vitro anti‐proliferative effects in tumor cell lines

Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5596-5613, July 2026.
Abstract BACKGROUND Hazelnuts and foods produced using hazelnuts are consumed with pleasure, but it is important to evaluate the waste generated during hazelnut processing and determine their usage methods. RESULTS This study was conducted to determine the changes in bioactive components, bioaccessibility and antidiabetic activity of nanoparticles ...
Mehmet Ali Temiz, Emine Okumus
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

In silico prediction and structural characterization of multifunctional bioactive peptides released from olive proteins

Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5463-5482, July 2026.
Abstract BACKGROUND Olive (Olea europaea L.) byproducts, such as seeds and leaves, are abundant agro‐industrial residues and represent underexplored protein sources with potential health relevance. However, the repertoire of bioactive peptides that may be released from olive proteins during gastrointestinal digestion remains poorly characterized.
Teresa Gonzalez‐de la Rosa, Luna Barrera‐Chamorro, Africa Fernandez‐Prior, Elvira Marquez‐Paradas, Maria Torrecillas‐Lopez, Fernando Rivero‐Pino, Sergio Montserrat‐de la Paz   +6 more
wiley   +1 more source

Screening methodologies to extract polyphenols from olive oil pomace [PDF]

, 2022
Olive oil is a product from the fruits of the plant Olea europaea L. About two million ton of olive oil are produced annually, whereas Spain, Italy and Greece are the major producers. Its production worldwide causes 30 million m3 of olive mill waste each
Ribeiro, T. B., Morais, A.M.M.B., Pintado, M., Morais, R.M.C.S., Martins, V.   +4 more
core  

Are olive pomace powders a safe source of bioactives and nutrients? [PDF]

, 2020
BACKGROUND Olive oil industry generates significant amounts of semi-solid wastes, namely the olive pomace. Olive pomace is a by-product rich in high-value compounds (e.g.
Sara Silva, Eduardo M Costa, João Nunes, Costa, Eduardo M., Tânia Bragança Ribeiro, Oliveira, Ana, Marta Coelho, Ribeiro, Tânia Bragança, Vicente, A. A., Ribeiro, Tânia B., Pintado, Manuela, Veiga, Mariana, Coelho, Marta, Ana Oliveira, Vicente, António A., Silva, Sara, Mariana Veiga, António A Vicente, Manuela Pintado, Nunes, João   +19 more
core   +1 more source

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Foods, 2022
The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable ...
Joanna Grzelczyk, Joanna Oracz, Ilona Gałązka-Czarnecka   +2 more
doaj   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Optimized Enzymatic Hydrolysis of Olive Pomace Proteins Using Response Surface Methodology

Applied Food Biotechnology, 2022
Background and objective: Olive pomace produced in the olive oil extraction process can be used as a natural source for the extraction of bioactive peptides.
Mona Fathi, Fakhri Sadat Hosseini, Reyhane Ramezani, Ladan Rashidi   +3 more
doaj   +1 more source

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 2, Page 110-126, June 2026.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source