Olive Oil: From Tradition to Innovation—Health, Sustainability, and the Valorization of Its Products
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 30 December 2024 | Viewed by 126
Special Issue Editors
Interests: gastronomy; oleotourism; gastronomic routes
Interests: anthropology of food; food studies; food sustainability; mediterranean cultures; mediterranean diet
Special Issues, Collections and Topics in MDPI journals
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
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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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