Knowledge Agora

Title	Olive byproducts and their bioactive compounds as a valuable source for food packaging applications
ID_Doc	29996
Authors	Khwaldia, K; Attour, N; Matthes, J; Beck, L; Schmid, M
Title	Olive byproducts and their bioactive compounds as a valuable source for food packaging applications
Year	2022
Published	Comprehensive Reviews In Food Science And Food Safety, 21.0, 2
Abstract	Among the most important agro-industrial activities in the Mediterranean basin, olive oil production has a high impact on the economy of many Mediterranean countries. However, olive oil extraction generates huge quantities of byproducts, including leaves, pomace residues, stones and wastewater, which have severe environmental impacts mainly because of their phytotoxicity and great organic content. Olive oil byproducts are regarded as inexpensive and abundant raw materials rich in bioactive compounds with high and varied health-related activities. Several phenolic compounds and terpenoids were recovered from olive byproducts using different conventional and advanced extraction methods due to their potential to be used in food, packaging, pharmaceutical, and cosmetic industries. Recently, the use of olive byproducts and their functional compounds to enhance the functional properties of packaging systems was investigated as a sustainable strategy for food preservation, fostering the sustainability of the olive-oil chain, and promoting circular economy. In this framework, the main goals of this review are to summarize the main bioactive compounds in olive byproducts, to review the main advancements in their extraction, purification, and characterization, and finally to discuss their applications in food packaging systems as well as safety-related aspects.
PDF	https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/1541-4337.12882

Similar Articles

ID	Score	Article
14644		Otero, P; Garcia-Oliveira, P; Carpena, M; Barral-Martinez, M; Chamorro, F; Echave, J; Garcia-Perez, P; Cao, H; Xiao, JB; Simal-Gandara, J; Prieto, MA Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies(2021)
24783		Soares, TF; Alves, RC; Oliveira, MBPP From Olive Oil Production to By-Products: Emergent Technologies to Extract Bioactive Compounds(2024)
15724		López-Salas, L; Díaz-Moreno, J; Ciulu, M; Borrás-Linares, I; Quirantes-Piné, R; Lozano-Sánchez, J Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process(2024)Foods, 13, 10
22449		Romani, A; Pinelli, P; Ieri, F; Bernini, R *Sustainability, Innovation, and Green Chemistry in the Production and Valorization of Phenolic Extracts from Olea* europaea L.**(2016)Sustainability, 8.0, 10
10356		Markhali, FS; Teixeira, JA; Rocha, CMR Olive Tree Leaves-A Source of Valuable Active Compounds(2020)Processes, 8, 9
7104		Laveriano-Santos, EP; Vallverdú-Queralt, A; Bhat, R; Tresserra-Rimbau, A; Gutiérrez-Alcalde, E; Campins-Machado, FM; Lamuela-Raventós, RM; Pérez, M Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products(2024)Journal Of The Science Of Food And Agriculture, 104, 7
14826		Sciubba, F; Chronopoulou, L; Pizzichini, D; Lionetti, V; Fontana, C; Aromolo, R; Socciarelli, S; Gambelli, L; Bartolacci, B; Finotti, E; Benedetti, A; Miccheli, A; Neri, U; Palocci, C; Bellincampi, D Olive Mill Wastes: A Source of Bioactive Molecules for Plant Growth and Protection against Pathogens(2020)Biology-Basel, 9, 12
23082		Lo Giudice, V; Faraone, I; Bruno, MR; Ponticelli, M; Labanca, F; Bisaccia, D; Massarelli, C; Milella, L; Todaro, L Olive Trees By-Products as Sources of Bioactive and Other Industrially Useful Compounds: A Systematic Review(2021)Molecules, 26, 16
23005		Luzi, F; Pannucci, E; Clemente, M; Grande, E; Urciuoli, S; Romani, A; Torre, L; Puglia, D; Bernini, R; Santi, L Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films(2021)Molecules, 26.0, 7
10523		Ferlisi, F; Tang, JY; Cappelli, K; Trabalza-Marinucci, M Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition(2023)