Article
Food Science & Technology
M. Brenes, P. Garcia-Serrano, M. Brenes-Alvarez, E. Medina, P. Garcia-Garcia, C. Romero
Summary: The study aimed to develop a new dehydrated black table olive product. Through alkali treatment, preservation in brine, and dehydration at an appropriate temperature, an acceptable product was successfully prepared.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Nadia Mohamadi, Messaouda Meraghni, Asma Necib, Loubna Jelaiel, Mehdi El Arbi, Mohamed Bouaziz
Summary: This study aimed to valorize the brine water of Algerian table olives at different ripening stages. The samples exhibited high acid pH and salinity. Significant differences in phenolic levels were observed between the brine waters of green olives from Bejaia and Mascara, while the brines of black olives showed comparable levels. The brines displayed strong antioxidant potential with high concentrations of hydroxytyrosol and tyrosol.
CHEMISTRY & BIODIVERSITY
(2023)
Review
Food Science & Technology
Maria Kazou, Eleni Nikolopoulou, Efstathios Z. Panagou
Summary: The consumption of fermented foods, especially traditional or ethnic ones like table olives, has become important for improving human health. Greece has a long tradition in producing table olives, but there has been a recent effort to modernize the industry and adopt scientifically based processing methods. This review provides an up-to-date overview of the transformation of phenolic compounds in Greek table olives during processing and discusses their functional and antioxidant potential as well as their nutritional implications.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Ana Ballesteros-Gomez, Antonio Serrano-Crespin, Soledad Rubio
Summary: In this study, a simple liquid-liquid extraction method using green supramolecular solvents was developed for the extraction of hydroxytyrosol from brines of table olive processing. The optimized extraction conditions were found to be 4.8% v/v 1,2-hexanediol and 1 M Na2SO4. The final extracts were further analyzed to identify other compounds of interest.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Food Science & Technology
Manuel Cabrera-Banegil, Daniel Martin-Vertedor, Enrico Maria Lodolini, Isabel Duran-Meras
Summary: A fluorescence method combined with chemometric algorithms has been developed for fruit characterization of multiple olive varieties, allowing differentiation between varieties and highlighting differences between sampling dates. By using different component score values, differentiation among olive varieties and differences between sampling dates can be achieved.
FOOD ANALYTICAL METHODS
(2021)
Article
Green & Sustainable Science & Technology
Gabriela Silveira da Rosa, Thamiris Renata Martiny, Guilherme Luiz Dotto, Sai Kranthi Vanga, Debora Parrine, Yvan Gariepy, Mark Lefsrud, Vijaya Raghavan
Summary: The study demonstrates that green technologies are suitable for extracting bioactive compounds from Brazilian olive tree leaves, with microwave-assisted extraction being the most efficient method and oleuropein being the predominant phenolic compound in the extracts.
SUSTAINABLE MATERIALS AND TECHNOLOGIES
(2021)
Article
Biochemistry & Molecular Biology
Anna Starzynska-Janiszewska, Carmen Fernandez-Fernandez, Beatriz Martin-Garcia, Vito Verardo, Ana Maria Gomez-Caravaca
Summary: This study examined the use of solid state fermentations to extract phenolic compounds from olive leaves and found that fermentation using mycelium of Aspergillus awamori, Aspergillus niger, and Aspergillus oryzae was effective in increasing the content of hydroxytyrosol and elenolic acid derivatives.
Article
Chemistry, Multidisciplinary
Nicola Simone, Giuseppina Di Loreto, Martina Bacceli, Sara Di Marco, Martina Cellini, Giulia Vecchiotti, Barbara Lanza
Summary: This study investigated the process of debittering table olives, finding correlations between chemical-physical parameters and the samples, confirming the safety of the process and product. The results provide valuable insights for improving the quality and minimizing losses in production.
APPLIED SCIENCES-BASEL
(2023)
Article
Microbiology
Teresa Zotta, Marilisa Giavalisco, Eugenio Parente, Gianluca Picariello, Francesco Siano, Annamaria Ricciardi
Summary: This study evaluated Lactiplantibacillus strains for their technological properties relevant to the production of fermented table olives. The strains exhibited high diversity, with most of them capable of fermenting xylose. EPS production and antimicrobial activity varied among strains. The strains also showed strain-specific resistance to phenolic compounds and the ability to release hydroxytyrosol. Additionally, the strains displayed tolerance to simulated gastro-intestinal tract conditions and exhibited strain-dependent radical scavenging activity and biofilm formation.
Article
Food Science & Technology
Africa Fernandez-Prior, Alejandra Bermudez-Oria, Maria del Carmen Millan-Linares, Juan Fernandez-Bolanos, Juan Antonio Espejo-Calvo, Guillermo Rodriguez-Gutierrez
Summary: New liquid effluents based on the use of acetic acid in the table olive industry allow for easier extraction of bioactive compounds, particularly hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG). The anti-inflammatory activity of these phenolic extracts was demonstrated by studying the expression of cytokines and the levels of these proteins.
Article
Food Science & Technology
Mensure Elvan, Ayse Handan Baysal, Sebnem Harsa
Summary: This study successfully demonstrated the probiotic properties of Lactiplantibacillus pentosus NRRL B-227 and impregnated the strain onto table olive surfaces using microencapsulation techniques. The strain showed high antioxidative ability, antibiotic resistance, and survivability after digestion tests. Microencapsulated L. pentosus maintained high cell viability and proved to be a suitable carrier for beneficial microorganisms on table olives.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Patricia J. M. Reis, Tania G. Tavares, Joana M. Rocha, Francisco Xavier Malcata, Angela C. Macedo
Summary: The physicochemical, biochemical, and microbiological characterization of Cobrancosa table olives was conducted in this study to support the potential granting of a PDO status. The study found that there were two shared stages in the production process: sweetening and salting. Yeasts dominated during the sweetening stage, while the viable counts of Lactic Acid Bacteria (LAB) were similar at the end of salting. Lpb. pentosus, Lpb. paraplantarum, Pediococcus parvulus, and Oenococcus kitaharae were the most abundant LAB strains identified.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Hefei Zhao, Roberto J. Avena-Bustillos, Selina C. Wang
Summary: The study explored the extraction of bioactive compounds from olive pomace in California, showing that purified extracts had higher antioxidant activities, potentially serving as natural antioxidants, preservatives, and antimicrobials in clean-label foods in the US.
Article
Engineering, Chemical
Goksu Celik, Omer Saygin, Isil Akmehmet Balcioglu
Summary: The study utilized olive mill wastewater (OMWW) for the efficient recovery of phenolic antioxidant HTyr, achieving a high HTyr recovery rate and enhancing the purity of the extracts through a multistage recovery process.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Microbiology
Guiomar Denisse Posada-Izquierdo, Antonio Valero, Francisco Noe Arroyo-Lopez, Miriam Gonzalez-Serrano, Alfonso M. Ramos-Benitez, Antonio Benitez-Cabello, Francisco Rodriguez-Gomez, Rufino Jimenez-Diaz, Rosa M. Garcia-Gimeno
Summary: Recent studies have confirmed the presence of Vibrio species in table olive fermentations using molecular biology techniques. Despite no reports of foodborne outbreaks caused by Vibrio from consuming table olives, their role and survival conditions in this environment have yet to be fully understood. Laboratory studies and challenge testing showed that the inoculated Vibrio cocktail did not survive in olive brines during fermentation, but exhibited optimal growth in a laboratory medium at pH 9 and 2% salt. The effect of salt concentration was found to be more significant than pH on the growth parameters, and no growth of the Vibrio cocktail was observed in lye-treated olive fermentations, suggesting the presence of natural antimicrobial compounds in olives.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Manel Mechmeche, Hamida Ksontini, Moktar Hamdi, Faten Kachouri
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS
(2019)
Article
Environmental Sciences
Olfa Beji, Nouceiba Adouani, Souhila Poncin, Moktar Hamdi, Huai Z. Li
ENVIRONMENTAL TECHNOLOGY
(2020)
Article
Chemistry, Applied
Malek Ennaifer, Taroub Bouzaiene, Chokri Messaoud, Moktar Hamdi
NATURAL PRODUCT RESEARCH
(2020)
Article
Green & Sustainable Science & Technology
Nour El Houda Chaher, Mehrez Chakchouk, Nils Engler, Abdallah Nassour, Michael Nelles, Moktar Hamdi
Article
Environmental Sciences
Rafika Saidi, Moktar Hamdi, Hassib Bouallagui
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2020)
Article
Food Science & Technology
Souhir Bouazizi, Giuseppe Montevecchi, Andrea Antonelli, Moktar Hamdi
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Review
Chemistry, Multidisciplinary
Lamia Ayed, Sana M'hir, Moktar Hamdi
JOURNAL OF CHEMISTRY
(2020)
Article
Chemistry, Multidisciplinary
Manel Ziadi, Sana M'Hir, Abdelkarim Aydi, Moktar Hamdi
JOURNAL OF CHEMISTRY
(2020)
Article
Environmental Sciences
Nour El Houda Chaher, Mehrez Chakchouk, Abdallah Nassour, Michael Nelles, Moktar Hamdi
Summary: Solid waste management is a significant challenge for urban communities worldwide, and composting is found to be an effective waste treatment option. Experimental research in Tunisia demonstrated that the quality of compost produced from different organic waste streams met standards and had lower heavy metal content.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Food Science & Technology
Hanene Jilani, Antonio Cilla, Reyes Barbera, Moktar Hamdi
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Green & Sustainable Science & Technology
Nour El Houda Chaher, Safwat Hemidat, Qahtan Thabit, Mehrez Chakchouk, Abdallah Nassour, Moktar Hamdi, Michael Nelles
Article
Energy & Fuels
Yousra Antit, Inmaculada Olivares, Moktar Hamdi, Sebastian Sanchez
Summary: By pretreating with dilute-sulphuric acid and enzymatic hydrolysis, high contents of cellulose and ethanol can be produced from date palm fibers.
Article
Environmental Sciences
Nour El Houda Chaher, Abdallah Nassour, Moktar Hamdi, Michael Nelles
Summary: The study aimed to develop a technical concept for treating food waste, using digestate for composting to address Tunisia's environmental and energy challenges. Results showed that using digestate significantly improved the performance of the composting process.
WASTE AND BIOMASS VALORIZATION
(2022)
Article
Food Science & Technology
Nour El Houda Chaher, Abdallah Nassour, Moktar Hamdi, Michael Nelles
Summary: The study suggested using cost-effective additives from different sectors to boost semi-continuous food waste anaerobic digestion. By combining agricultural and industrial waste as co-substrates, significant improvements in methane yield and process performance were observed. Different substrates under specific experimental conditions provided diverse alternatives for decision makers to implement sustainable organic waste management systems.
Article
Biotechnology & Applied Microbiology
Nour El Houda Chaher, Safwat Hemidat, Mehrez Chakchouk, Abdallah Nassour, Moktar Hamdi, Michael Nelles
BIORESOURCES AND BIOPROCESSING
(2020)
