Foods

Editorial

Jump to: Research

4 pages, 190 KiB

Open AccessEditorial

Sustainability of the Olive Oil System

by Cristina Alamprese, Francesco Caponio and Emma Chiavaro

Foods 2021, 10(8), 1730; https://doi.org/10.3390/foods10081730 - 27 Jul 2021

Cited by 4 | Viewed by 2023

Abstract

Sustainability is a widely accepted goal across many sectors of our society and, according to new concepts, it includes resilience and adaptive capacity [...] Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

Research

Jump to: Editorial

9 pages, 565 KiB

Open AccessArticle

Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils

by Annalisa Rotondi, Lucia Morrone, Gianpaolo Bertazza and Luisa Neri

Foods 2021, 10(10), 2296; https://doi.org/10.3390/foods10102296 - 28 Sep 2021

Cited by 18 | Viewed by 3223

Abstract

This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mills; information about olive [...] Read more.

This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mills; information about olive batches (variety, harvest date) was collected, together with the produced oils. Four classes of storage times were considered: ≤24 h, 2–3 days, 4–6 days, ≥7 days. The oils’ quality parameters free acidity, peroxide number and K232 increased significantly as storage duration increased, while phenolic content decreased significantly, with a resulting effect on oil stability. The fatty acid composition was not affected by the olive storage period, while α-tocopherol, lutein and β-carotene content decreased as storage duration lengthened. Finally, the main positive sensory attributes (olive fruity, green notes, bitter and pungency) underwent a statistically significant reduction with the increase in storage duration, while the intensity of defects increased, suggesting that the duration of olive storage has an important effect on the quality of the final oil. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

18 pages, 1631 KiB

Open AccessArticle

Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo

by Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio and Cinzia Montemurro

Foods 2021, 10(6), 1371; https://doi.org/10.3390/foods10061371 - 14 Jun 2021

Cited by 8 | Viewed by 2669

Abstract

This research focuses on the exploration, recovery and valorization of some minor Italian olive cultivars, about which little information is currently available. Autochthonous and unexplored germplasm has the potential to face unforeseen changes and thus to improve the sustainability of the whole olive [...] Read more.

This research focuses on the exploration, recovery and valorization of some minor Italian olive cultivars, about which little information is currently available. Autochthonous and unexplored germplasm has the potential to face unforeseen changes and thus to improve the sustainability of the whole olive system. A pattern of nine minor genotypes cultivated in three Italian regions has been molecularly fingerprinted with 12 nuclear microsatellites (SSRs), that were able to unequivocally identify all genotypes. Moreover, some of the principal phenolic compounds were determined and quantified in monovarietal oils and the expression levels of related genes were also investigated at different fruit developmental stages. Genotypes differed to the greatest extent in the content of oleacein (3,4-DHPEA-EDA) and total phenols. Thereby, minor local genotypes, characterized by stable production and resilience in a low-input agro-system, can provide a remarkable contribution to the improvement of the Italian olive production chain and can become very profitable from a socio-economic point of view. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Figure 1

16 pages, 4163 KiB

Open AccessArticle

Distinct Particle Films Impacts on Olive Leaf Optical Properties and Plant Physiology

by Annalisa Rotondi, Lucia Morrone, Osvaldo Facini, Barbara Faccini, Giacomo Ferretti and Massimo Coltorti

Foods 2021, 10(6), 1291; https://doi.org/10.3390/foods10061291 - 4 Jun 2021

Cited by 18 | Viewed by 3430

Abstract

The olive fruit fly is worldwide considered a major harmful pest of the olive agroecosystem. In Italy, the fruit fly infestation is traditionally countered by spraying chemical insecticides (e.g., dimethoate), but due to the recent ban of dimethoate by the Reg EU2019/1090 and [...] Read more.

The olive fruit fly is worldwide considered a major harmful pest of the olive agroecosystem. In Italy, the fruit fly infestation is traditionally countered by spraying chemical insecticides (e.g., dimethoate), but due to the recent ban of dimethoate by the Reg EU2019/1090 and the increasing awareness of consumers of food sustainability, the interest in developing chemical-free alternatives to pesticides, such as the use of particle-films, is rising. A field experiment was conducted to assess the effect of different particle films (kaolin-base and zeolitite-base) on leaf gas exchanges and leaf optical properties. Results showed that with the dust accumulation on the leaves’ surface, photosynthesis, stomatal conductance, transpiration and water use efficiency were significantly lower in kaolin-treated olive trees compared to those treated with zeolitite and to the control, while olive trees treated with zeolitite showed physiological parameters similar to the untreated plants. Microstructural differences of different particle film on the leaf and olive surfaces emerged by ESEM observations also influenced leaf optical properties. Oils produced by zeolitite-treated plants show higher intensities of gustatory and olfactory secondary flavors compared to kaolin and test oils. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

12 pages, 861 KiB

Open AccessArticle

Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives

by Silvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi and Cristina Alamprese

Foods 2021, 10(5), 1042; https://doi.org/10.3390/foods10051042 - 11 May 2021

Cited by 18 | Viewed by 3397

Abstract

Poorly emphasized aspects for a sustainable olive oil system are chemical analysis replacement and quality design of the final product. In this context, near infrared spectroscopy (NIRS) can play a pivotal role. Thus, this study aims at comparing performances of different NIRS systems [...] Read more.

Poorly emphasized aspects for a sustainable olive oil system are chemical analysis replacement and quality design of the final product. In this context, near infrared spectroscopy (NIRS) can play a pivotal role. Thus, this study aims at comparing performances of different NIRS systems for the prediction of moisture, oil content, soluble solids, total phenolic content, and antioxidant activity of intact olive drupes. The results obtained by a Fourier transform (FT)-NIR spectrometer, equipped with both an integrating sphere and a fiber optic probe, and a Vis/NIR handheld device are discussed. Almost all the partial least squares regression models were encouraging in predicting the quality parameters (0.64 < R²_pred < 0.84), with small and comparable biases (p > 0.05). The pair-wise comparison between the standard deviations demonstrated that the FT-NIR models were always similar except for moisture (p < 0.05), whereas a slightly lower performance of the Vis/NIR models was assessed. Summarizing, while on-line or in-line applications of the FT-NIR optical probe should be promoted in oil mills in order to quickly classify the drupes for a better quality design of the olive oil, the portable and cheaper Vis/NIR device could be useful for preliminary quality evaluation of olive drupes directly in the field. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

22 pages, 3817 KiB

Open AccessArticle

Increasing the Content of Olive Mill Wastewater in Biogas Reactors for a Sustainable Recovery: Methane Productivity and Life Cycle Analyses of the Process

by Souraya Benalia, Giacomo Falcone, Teodora Stillitano, Anna Irene De Luca, Alfio Strano, Giovanni Gulisano, Giuseppe Zimbalatti and Bruno Bernardi

Foods 2021, 10(5), 1029; https://doi.org/10.3390/foods10051029 - 10 May 2021

Cited by 17 | Viewed by 2955

Abstract

Anaerobic codigestion of olive mill wastewater for renewable energy production constitutes a promising process to overcome management and environmental issues due to their conventional disposal. The present study aims at assessing biogas and biomethane production from olive mill wastewater by performing biochemical methane [...] Read more.

Anaerobic codigestion of olive mill wastewater for renewable energy production constitutes a promising process to overcome management and environmental issues due to their conventional disposal. The present study aims at assessing biogas and biomethane production from olive mill wastewater by performing biochemical methane potential tests. Hence, mixtures containing 0% (blank), 20% and 30% olive mill wastewater, in volume, were experimented on under mesophilic conditions. In addition, life cycle assessment and life cycle costing were performed for sustainability analysis. Particularly, life cycle assessment allowed assessing the potential environmental impact resulting from the tested process, while life cycle costing in conjunction with specific economic indicators allowed performing the economic feasibility analysis. The research highlighted reliable outcomes: higher amounts of biogas (80.22 ± 24.49 NL.kg_SV⁻¹) and methane (47.68 ± 17.55 NL.kg_SV⁻¹) were obtained when implementing a higher amount of olive mill wastewater (30%) (v/v) in the batch reactors. According to life cycle assessment, the biogas ecoprofile was better when using 20% (v/v) olive mill wastewater. Similarly, the economic results demonstrated the profitability of the process, with better performances when using 20% (v/v) olive mill wastewater. These findings confirm the advantages from using farm and food industry by-products for the production of renewable energy as well as organic fertilizers, which could be used in situ to enhance farm sustainability. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Figure 1

21 pages, 1696 KiB

Open AccessArticle

Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

by Maria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo and Emma Chiavaro

Foods 2021, 10(5), 1004; https://doi.org/10.3390/foods10051004 - 4 May 2021

Cited by 9 | Viewed by 2941

Abstract

Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive [...] Read more.

Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor olive cultivars, harvested at three different ripening stages, in four Italian regions (Abruzzo, Apulia, Sardinia, and Calabria) have been studied. Thermal properties, viscosity and color, as influenced by fatty acid composition and chlorophyll content, have been investigated. The thermal curves of EVOOs, obtained by differential scanning calorimetry, were mostly influenced by the oleic acid content: a direct correlation with the cooling and heating enthalpy and an indirect correlation with the cooling transition range were observed. The minor fatty acids, and particularly arachidic acid, showed an influence, mostly on the heating thermograms. Viscosity and color showed respectively a correlation with fatty acids composition and chlorophyll content, however they didn’t result able to discriminate between the samples. Thanks to the principal component analysis, the most influencing thermal parameters and fatty acids were used to cluster the samples, based on their botanical and geographical origin, resulting instead the harvesting time a less influential variable. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

17 pages, 734 KiB

Open AccessArticle

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market

by Matteo Carzedda, Gianluigi Gallenti, Stefania Troiano, Marta Cosmina, Francesco Marangon, Patrizia de Luca, Giovanna Pegan and Federico Nassivera

Foods 2021, 10(5), 994; https://doi.org/10.3390/foods10050994 - 2 May 2021

Cited by 23 | Viewed by 4755

Abstract

The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin. On the basis of the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are [...] Read more.

The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin. On the basis of the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are analyzed. A choice experiment (CE), using a face-to-face questionnaire with over 1000 participants, was conducted to quantify the willingness to pay (WTP) for these two attributes. Findings show positive preference for origin attributes, while the organic attribute is not highly valued. The article also offers some perspectives on future research to improve the competitiveness and sustainability of the Italian olive oil supply chain. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Figure 1

23 pages, 6412 KiB

Open AccessArticle

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

by Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti and Valentina Giovenzana

Foods 2021, 10(5), 980; https://doi.org/10.3390/foods10050980 - 29 Apr 2021

Cited by 9 | Viewed by 3334

Abstract

Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic [...] Read more.

Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

13 pages, 2580 KiB

Open AccessArticle

Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

by Stefano Farris, Susanna Buratti, Simona Benedetti, Cesare Rovera, Ernestina Casiraghi and Cristina Alamprese

Foods 2021, 10(5), 929; https://doi.org/10.3390/foods10050929 - 23 Apr 2021

Cited by 8 | Viewed by 3022

Abstract

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and [...] Read more.

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K₂₇₀, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm³/m² 24 h) compared to packaging C (0.23 ± 0.04 cm³/m² 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

16 pages, 589 KiB

Open AccessArticle

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater

by Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo and Antonio Piga

Foods 2021, 10(5), 923; https://doi.org/10.3390/foods10050923 - 22 Apr 2021

Cited by 29 | Viewed by 3349

Abstract

Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg⁻¹) from olive leaves (OL) and olive mill [...] Read more.

Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg⁻¹) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (a_w), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and a_w, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

12 pages, 2011 KiB

Open AccessArticle

Antioxidant Properties of Olive Mill Wastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells

by Anna Maria Posadino, Annalisa Cossu, Roberta Giordo, Amalia Piscopo, Wael M. Abdel-Rahman, Antonio Piga and Gianfranco Pintus

Foods 2021, 10(4), 800; https://doi.org/10.3390/foods10040800 - 8 Apr 2021

Cited by 21 | Viewed by 2670

Abstract

This work aims to analyze the chemical and biological evaluation of two extracts obtained by olive mill wastewater (OMW), an olive oil processing byproduct. The exploitation of OMW is becoming an important aspect of development of the sustainable olive oil industry. Here we [...] Read more.

This work aims to analyze the chemical and biological evaluation of two extracts obtained by olive mill wastewater (OMW), an olive oil processing byproduct. The exploitation of OMW is becoming an important aspect of development of the sustainable olive oil industry. Here we chemically and biologically evaluated one liquid (L) and one solid (S) extract obtained by liquid–liquid extraction followed by acidic hydrolysis (LLAC). Chemical characterization of the two extracts indicated that S has higher phenol content than L. Hydroxytyrosol and tyrosol were the more abundant phenols in both OMW extracts, with hydroxytyrosol significantly higher in S as compared to L. Both extracts failed to induce cell death when challenged with endothelial cells and vascular smooth muscle cells in cell viability experiments. On the contrary, the higher extract dosages employed significantly affected cell metabolic activity, as indicated by the MTT tests. Their ability to counteract H₂O₂-induced oxidative stress and cell death was assessed to investigate potential antioxidant activities of the extracts. Fluorescence measurements obtained with the reactive oxygen species (ROS) probe H₂DCF-DA indicated strong antioxidant activity of the two OMW extracts in both cell models, as indicated by the inhibition of H₂O₂-induced ROS generation and the counteraction of the oxidative-induced cell death. Our results indicate LLAC-obtained OMW extracts as a safe and useful source of valuable compounds harboring antioxidant activity. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

14 pages, 1805 KiB

Open AccessArticle

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

by Vito Michele Paradiso, Francesco Longobardi, Stefania Fortunato, Pasqua Rotondi, Maria Bellumori, Lorenzo Cecchi, Pinalysa Cosma, Nadia Mulinacci and Francesco Caponio

Foods 2021, 10(3), 677; https://doi.org/10.3390/foods10030677 - 22 Mar 2021

Cited by 3 | Viewed by 3050

Abstract

Extra virgin olive oil (EVOO) is well known for containing relevant amounts of healthy phenolic compounds. The European Food Safety Authority (EFSA) allowed a health claim for labelling olive oils containing a minimum amount of hydroxytyrosol (OHTyr) and its derivatives, including tyrosol (Tyr). [...] Read more.

Extra virgin olive oil (EVOO) is well known for containing relevant amounts of healthy phenolic compounds. The European Food Safety Authority (EFSA) allowed a health claim for labelling olive oils containing a minimum amount of hydroxytyrosol (OHTyr) and its derivatives, including tyrosol (Tyr). Therefore, harmonized and standardized analytical protocols are required in support of an effective application of the health claim. Acid hydrolysis performed after extraction and before chromatographic analysis has been shown to be a feasible approach. Nevertheless, other fast, green, and easy methods could be useful for on-site screening and monitoring applications. In the present research, a natural deep eutectic solvent (NADES) composed of lactic acid and glucose was used to perform a liquid/liquid extraction on EVOO samples, followed by UV-spectrophotometric analysis. The spectral features of the extracts were related with the content of total OHTyr and Tyr, determined by the acid hydrolysis method. The second derivative of spectra allowed focusing on three single wavelengths (i.e., 299 nm, 290 nm, and 282 nm) significantly related with total OHTyr, total Tyr, and their sum, respectively. In particular, the sum of OHTyr and Tyr could be determined with a root mean square error of prediction of 29.5 mg kg⁻¹, while the limits of quantitation and detection were respectively 11.8 and 4.9 mg kg⁻¹. The proposed method, therefore, represents an easy screening tool, with the use of a green, food-derived solvent, and could be considered as an attempt to pave the way for food grade analytical chemistry. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Figure 1

15 pages, 2585 KiB

Open AccessArticle

Measuring Circularity in Food Supply Chain Using Life Cycle Assessment; Refining Oil from Olive Kernel

by Amin Nikkhah, Saeed Firouzi, Keyvan Dadaei and Sam Van Haute

Foods 2021, 10(3), 590; https://doi.org/10.3390/foods10030590 - 11 Mar 2021

Cited by 15 | Viewed by 3926

Abstract

Valorization of food waste is a potential strategy toward a circular food supply chain. In this regard, measuring the circularity of food waste valorization systems is highly important to better understand multiple environmental impacts. Therefore, this study investigated the circularity of a food [...] Read more.

Valorization of food waste is a potential strategy toward a circular food supply chain. In this regard, measuring the circularity of food waste valorization systems is highly important to better understand multiple environmental impacts. Therefore, this study investigated the circularity of a food waste valorization system (refining oil from olive kernel) using a life cycle assessment methodology. An inventory of an industrial-based olive kernel oil production system is also provided in this study. The system boundary was the cradle to the factory gate of the production system. The results indicated that natural gas consumption was the highest contributor to most of the investigated impact categories. The global warming potential of one kg of oil produced from olive kernel was calculated to be 1.37 kg CO₂eq. Moreover, the calculated damages of 1 kg oil production from olive kernel to human health, ecosystem quality, and resource depletion were 5.29 × 10⁻⁷ DALY, 0.12 PDF∙m²∙yr., and 24.40 MJ, respectively. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

14 pages, 2384 KiB

Open AccessArticle

The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

by Giacomo Squeo, Roccangelo Silletti, Giacomo Mangini, Carmine Summo and Francesco Caponio

Foods 2021, 10(2), 369; https://doi.org/10.3390/foods10020369 - 9 Feb 2021

Cited by 9 | Viewed by 2312

Abstract

In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, [...] Read more.

In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

10 pages, 494 KiB

Open AccessArticle

Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

by Amalia Piscopo, Rocco Mafrica, Alessandra De Bruno, Rosa Romeo, Simone Santacaterina and Marco Poiana

Foods 2021, 10(2), 305; https://doi.org/10.3390/foods10020305 - 2 Feb 2021

Cited by 11 | Viewed by 2480

Abstract

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area [...] Read more.

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Figure 1

12 pages, 892 KiB

Open AccessArticle

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells

by Mariangela Centrone, Mariagrazia D’Agostino, Graziana Difonzo, Alessandra De Bruno, Annarita Di Mise, Marianna Ranieri, Cinzia Montemurro, Giovanna Valenti, Marco Poiana, Francesco Caponio and Grazia Tamma

Foods 2021, 10(1), 11; https://doi.org/10.3390/foods10010011 - 23 Dec 2020

Cited by 21 | Viewed by 3004

Abstract

The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds that may need specific treatments before [...] Read more.

The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds that may need specific treatments before the expensive disposal. Therefore, reducing waste biomass and valorizing by-products would make olive oil production more sustainable. Here, we explore the biological actions of extracts deriving from olive by-products including olive pomace (OP), olive wastewater (OWW), and olive leaf (OLs) in human colorectal carcinoma HCT8 cells. Interestingly, with the same phenolic concentration, the extract obtained from the OWW showed higher antioxidant ability compared with the extracts derived from OP and OLs. These biological effects may be related to the differential phenolic composition of the extracts, as OWW extract contains the highest amount of hydroxytyrosol and tyrosol that are potent antioxidant compounds. Furthermore, OP extract that contains a higher level of vanillic acid than the other extracts displayed a cytotoxic action at the highest concentration. Together these findings revealed that phenols in the by-product extracts may interfere with signaling molecules that cross-link several intracellular pathways, raising the possibility to use them for beneficial health effects. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

18 pages, 1854 KiB

Open AccessArticle

Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season

by Ana I. Carrapiso, Aránzazu Rubio, Jacinto Sánchez-Casas, Lourdes Martín, Manuel Martínez-Cañas and Concha de Miguel

Foods 2020, 9(12), 1766; https://doi.org/10.3390/foods9121766 - 28 Nov 2020

Cited by 6 | Viewed by 2683

Abstract

Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional harvesting methods (tree vs. ground picked [...] Read more.

Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional harvesting methods (tree vs. ground picked fruits), and the harvesting time (over a six-week period) on the oil characteristics. Free acidity, peroxide value, K₂₃₂, K₂₇₀, ΔK, total phenols, oxidative stability and the volatile compound profile (by SPME extraction, gas chromatography and mass detection) of olive oils from the Verdial de Badajoz cultivar were analysed. The organic production affected the peroxide value, total phenols, oxidative stability and 34 out of 145 volatile compounds. Its effect was much less strong than that of the harvesting method, which affected severely all the chemical and physical-chemical parameters and 105 out of 145 volatile compounds. Conversely, the harvesting time was revealed as a factor with little repercussion, on the chemical and physical-chemical parameters (only peroxide value was influenced), although it affected 83 out of 145 volatile compounds. The larger content in total phenols in the organic oils than in the conventional ones could explain the increase in oil stability and the differences in the volatile compounds. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Figure 1

17 pages, 2120 KiB

Open AccessArticle

Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves

by Maria Angela Perito, Silvia Coderoni and Carlo Russo

Foods 2020, 9(9), 1325; https://doi.org/10.3390/foods9091325 - 20 Sep 2020

Cited by 52 | Viewed by 7956

Abstract

Food made with upcycled ingredients has received considerable attention in very recent years as a result of the need to both reduce waste and increase food nutritional properties. However, consumer acceptance of these novel foods is fundamental to their market uptake. This paper [...] Read more.

Food made with upcycled ingredients has received considerable attention in very recent years as a result of the need to both reduce waste and increase food nutritional properties. However, consumer acceptance of these novel foods is fundamental to their market uptake. This paper aims to assess the likelihood of the acceptance of food obtained from upcycled ingredients of olive oil productions and its association with some relevant recent consumption trends, such as organic food consumption and attention to food origin. In addition, particular attention is given to age group behaviors to appraise the differences between generations. Results suggest that, despite the negative influence of food technophobia, a core of sustainability-minded consumers seems to emerge that is interested in organic or local products, that could also favor the uptake of these novel food made with upcycled ingredients in the market. Results suggest that developing organic or “local” food products with upcycled ingredients can increase the probability of consumer acceptance. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Figure 1

13 pages, 1958 KiB

Open AccessArticle

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

by Federica Flamminii, Carla Daniela Di Mattia, Giampiero Sacchetti, Lilia Neri, Dino Mastrocola and Paola Pittia

Foods 2020, 9(8), 997; https://doi.org/10.3390/foods9080997 - 24 Jul 2020

Cited by 46 | Viewed by 7656

Abstract

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was [...] Read more.

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Graphical abstract

14 pages, 1888 KiB

Open AccessArticle

Application of ¹H and ¹³C NMR Fingerprinting as a Tool for the Authentication of Maltese Extra Virgin Olive Oil

by Frederick Lia, Benjamin Vella, Marion Zammit Mangion and Claude Farrugia

Foods 2020, 9(6), 689; https://doi.org/10.3390/foods9060689 - 26 May 2020

Cited by 18 | Viewed by 4365

Abstract

The application of ¹H and ¹³C nuclear magnetic resonance (NMR) in conjunction with chemometric methods was applied for the discrimination and authentication of Maltese extra virgin olive oils (EVOOs). A total of 65 extra virgin olive oil samples, consisting of 30 [...] Read more.

The application of ¹H and ¹³C nuclear magnetic resonance (NMR) in conjunction with chemometric methods was applied for the discrimination and authentication of Maltese extra virgin olive oils (EVOOs). A total of 65 extra virgin olive oil samples, consisting of 30 Maltese and 35 foreign samples, were collected and analysed over four harvest seasons between 2013 and 2016. A preliminary examination of ¹H NMR spectra using unsupervised principle component analysis (PCA) models revealed no significant clustering reflecting the geographical origin. In comparison, PCA carried out on ¹³C NMR spectra revealed clustering approximating the geographical origin. The application of supervised methods, namely partial least squares discriminate analysis (PLS-DA) and artificial neural network (ANN), on ¹H and ¹³C NMR spectra proved to be effective in discriminating Maltese and non-Maltese EVOO samples. The application of variable selection methods significantly increased the effectiveness of the different classification models. The application of ¹³C NMR was found to be more effective in the discrimination of Maltese EVOOs when compared to ¹H NMR. Furthermore, results showed that different ¹H NMR pulse methods can greatly affect the discrimination of EVOOs. In the case of ¹H NMR, the Nuclear Overhauser Effect (NOESY) pulse sequence was more informative when compared to the zg30 pulse sequence, since the latter required extensive spectral manipulation for the models to reach a satisfactory level of discrimination. Full article

(This article belongs to the Special Issue Sustainability of Olive Oil System)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Sustainability of Olive Oil System

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Published Papers (21 papers)

Editorial

Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI