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Olive Oil: From Tradition to Innovation—Health, Sustainability, and the Valorization...
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Olive Oil: From Tradition to Innovation—Health, Sustainability, and the Valorization of Its Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (30 December 2024) | Viewed by 739

Special Issue Editors

Prof. Dr. Genoveva Millán Vázquez de la Torre

E-Mail Website
Guest Editor
Department of Quantitative Methods, Universidad Loyola Andalucía, 14004 Córdoba, Spain
Interests: gastronomy; oleotourism; gastronomic routes
Prof. Dr. F. Xavier Medina

E-Mail Website
Guest Editor
Department of Food and Nutrition, Faculty of Health Sciences, Universitat Oberta de Catalunya (UOC), 08035 Barcelona, Spain
Interests: anthropology of food; food studies; food sustainability; mediterranean cultures; mediterranean diet
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Mª Genoveva Dancausa Millán

E-Mail Website
Guest Editor Assistant
Department of Statistics, Cordoba University, 14005 Córdoba, Spain
Interests: gastronomy; oleotourism; gastronomic routes

Special Issue Information

Dear Colleagues,

Olive oil, a fundamental pillar of the Mediterranean diet, is valued not only for its flavor and culinary versatility but also for its numerous health benefits. Rich in functional and bioactive components, olive oil contains healthy monounsaturated fats, antioxidants, and anti-inflammatory compounds essential for human well-being. Preserving the nutritional properties and quality of olive oil depends on proper handling during olive harvesting and processing, including methods such as cold extraction and appropriate storage.

Moreover, in the olive oil industry, processing generates a substantial amount of non-edible by-products that are often discarded as waste or underutilized. These by-products, such as olive pits and pomace, are rich sources of various valuable biomolecules. Their sustainable valorization can lead to the development of healthy and functional food ingredients.

This Special Issue invites original research, brief communications, and review articles related to the world of olive oil and its various culinary, health, industrial, or leisure uses, and processing waste as sources of bioactive ingredients for the creation of value-added products. We also encourage the submission of articles focused on innovative and sustainable preservation technologies or extraction methodologies to develop new value-added products from olive resources. Studies may encompass the characterization of nutritional and bioactive compounds or the quality of olive oil.

We look forward to receiving your contributions.

Prof. Dr. Genoveva Millán Vázquez de la Torre
Prof. Dr. F. Xavier Medina
Guest Editors

Prof. Dr. Mª Genoveva Dancausa Millán
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • olive oil
  • Mediterranean diet
  • health benefits
  • olive oil processing
  • olive oil by-products
  • sustainable valorization
  • bioactive ingredients
  • preservation and storage
  • technological innovation
  • value-added products
  • culinary applications
  • olive grove landscapes
  • oleotourism
  • history of olive oil
  • gastronomic culture

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Published Papers (1 paper)

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Research

13 pages, 1730 KiB  
Article
Changes in the Quality Parameters and Antimicrobial Activity of Ozonated Virgin and Pomace Olive Oils Under Different Storage Conditions
by Paula Dominguez Lacueva, Paula Corella Guillamón and María J. Cantalejo Díez
Foods 2025, 14(6), 999; https://doi.org/10.3390/foods14060999 - 15 Mar 2025
Viewed by 420
Abstract
Ozonated olive oils have emerged as a promising alternative for natural antimicrobial agents in the food industry due to their potential to inhibit microbial growth. However, the stability and effectiveness of these oils under different storage conditions has not been thoroughly explored. This [...] Read more.
Ozonated olive oils have emerged as a promising alternative for natural antimicrobial agents in the food industry due to their potential to inhibit microbial growth. However, the stability and effectiveness of these oils under different storage conditions has not been thoroughly explored. This study examines the changes in the physicochemical properties and antimicrobial activity of ozonated virgin olive oil (VOO) and pomace olive oil (POO), stored at 4 °C and 20 °C for 6 months. The peroxide index (PI), acidity index (AI), iodine value (IV), and viscosity (V) were analyzed, along with their antimicrobial activity against Escherichia coli (STCC 45), Pseudomonas aeruginosa (STCC109), and Staphylococcus aureus (STCC 239). The results showed that both oils underwent changes in their physicochemical properties and antimicrobial activity over time. The PI initially increased up to day 30, with VOO reaching a peak value of 741.44 ± 32.16 meq O2/kg and POO reaching 1067.23 ± 56.56 meq O2/kg, but after this point, it began to decrease in both oils and at both temperatures (4 °C and 20 °C). The acidity index (AI) increased over time, particularly in POO, which reached a final value of 6.32 ± 0.14 mg KOH/g. Both oils showed a reduction in iodine value (IV), and an increase in viscosity (V) over time. In terms of antimicrobial activity, P. aeruginosa remained stable with an average inhibition zone of 9.41 ± 0.23 mm, while E. coli showed the greatest increase in activity over time, reaching 21.31 ± 4.01 mm in POO at 20 °C. On the other hand, S. aureus exhibited the highest average antimicrobial activity, with a mean inhibition diameter of 14.49 ± 0.36 mm, and the largest inhibition zone of Ø = 18.97 ± 1.46 mm observed after 180 days of storage. A Spearman correlation analysis revealed a strong positive relationship (ρ > 0.85, p < 0.05) among PI, AI, and the antimicrobial activity with storage duration. This study provides novel insights into the stability of ozonated oils, offering valuable perspectives for their application in the food industry, especially using pomace olive oil, a key by-product in olive oil production. Full article
(This article belongs to the Special Issue Olive Oil: From Tradition to Innovation—Health, Sustainability, and the Valorization of Its Products)
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