Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization
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 July 2021) | Viewed by 35003
Special Issue Editors
Interests: MALDI mass spectrometry; liquid chromatography; novel food; food lipidomics; proteomics; food safety; oil aduleration
Special Issues, Collections and Topics in MDPI journals
Interests: pre- and post-harvest processing; yield monitoring; energy consumption monitoring; food plant
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Olive by-products have long been considered as a problematic waste material, but this view has recently changed, leading to the recognition of by-products such as leaves, aqueous olive mill wastewater, olive cake, and olive pomace as potential low-cost sources of phenols and antioxidants that can be extracted and used as natural additives in the food and drug industries. The polyphenols present in the olive leaves have been shown to possess important antioxidant, anti-inflammatory, anti-atherogenic, and antimicrobial activities, and even possible anti-cancer effects. The chemical composition of olive by-products can be quite dissimilar from that of olive fruit; for instance, olives are very rich in secoiridoid glucosides, while olive mill wastewater contains a high concentration of secoiridoid derivatives. On one hand, due to the presence of an outstanding number of phenols, flavonoids, and secoiridoids—most of them not fully characterized—there is a need to develop rapid, sensitive, and accurate analytical platforms for their characterization.
On the other hand, the application of green techniques to the extraction of bioactive compounds from olive leaves or other by-products could be of great interest, not only for the attainment of these natural active compounds, but also for the possibility of re-using significant by-products from the industry. For example, a few recent reports have studied the influence of the different extraction conditions on the achievement of phenolic antioxidants from these substances.
This Special Issue focuses both on the recent advancements in technologies for the extraction of target compounds from olive by-products and on their characterization by advanced ESI–MS, ESI–MS/MS, and MALDI-MS techniques with the aim of valorizing these compounds. We also welcome studies directed towards the relationship between extraction conditions and resultant bioactive fingerprints, even considering the latest innovations introduced in the olive oil extraction plant and their influence on the by-product characteristics.
Prof. Cosima damiana Calvano
Dr. Antonia Tamborrino
Guest Editors
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Keywords
- innovative extraction techniques
- olive leaves
- olive by-products
- LC–MS/MS
- MALDI-MS
- antioxidants
- polyphenols
- olive oil extraction process
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