Article
Food Science & Technology
Dalel Mechi, Antonio Fernandez, Bechir Baccouri, Leila Abaza, Daniel Martin-Vertedor
Summary: This research focuses on improving food quality by using olive leaf extracts, particularly studying a Tunisian variety named 'Chetoui'. The study found that adult 'Chetoui' olive leaf extract had higher phenolic content and methanol was the most effective solvent. Sensory analysis showed that adding OLE (1:100) to table olives was most appealing for consumers.
Article
Biochemistry & Molecular Biology
Maja Jukic Spika, Slavko Perica, Mirella Zanetic, Dubravka Skevin
Summary: This study demonstrates that the composition of fatty acids, phenolic content and sensory profile of virgin olive oils are predominantly determined by the cultivar, with environmental conditions playing a significant but less important role in influencing these characteristics.
Article
Food Science & Technology
Miguel D. Ferro, Maria Joao Cabrita, Jose M. Herrera, Maria F. Duarte
Summary: This study proposes a simple and cost-effective method for laboratory scale extraction of olive oil (OO). Industrial scale extraction was performed simultaneously to validate the proposed method. The results showed that the extractability of OO was highest for the cultivars 'Cobrancosa' (COB) and 'Arbequina' (ARB), followed by 'Galega vulgar' (GV). All produced OO met the regulated limits for physicochemical parameters, classifying them as extra virgin OO (EVOO). The fatty acid composition of the samples from both extraction methods complied with the European Community Regulation for EVOO.
Article
Agronomy
Zihan Zhang, Zhaoshan Wang, Qiaohua Li, Min Zhao, Jianguo Zhang
Summary: This study evaluates the influence of drupes ripening on virgin olive oil (VOO) quality of four main varieties cultivated in Northwest China. The results show that the ripening stage and cultivar significantly affect the fatty acid composition, polyphenols, terpenic acids, tocopherols, and squalene contents of the VOO. The cultivar has a larger influence on oil features compared to harvest dates.
Article
Food Science & Technology
Maria del Pilar Fernandez-Poyatos, Eulogio J. Llorent-Martinez, Antonio Ruiz-Medina
Summary: The phenolic composition and mineral content of three olive fruit varieties were investigated during two harvesting seasons, revealing that total phenolic contents reached the highest values between December and January, while no clear tendency was observed between mineral content and harvest time.
Article
Food Science & Technology
Kaouther Ben-Hassine, Islem Yangui, Wissem Mnif, Ameni Taamalli, Cinzia Benincasa, Naziha Kamoun, Dhafer Malouche
Summary: This study evaluated consumer preferences for seven extra virgin olive oils from different cultivars. The results showed that cultivars with higher polyphenol concentrations, such as Coratina and Chetoui, were the most preferred, while cultivars with lower polyphenol concentrations, such as Arbequina, were the least preferred. In addition, the study identified oxidative stability, unsaturated fatty acid content, and polyphenol levels as important factors influencing consumer choices.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Mariem Zakraoui, Hedia Hannachi, Igor Paskovic, Nikolina Vidovic, Marija Polic Paskovic, Igor Palcic, Nikola Major, Smiljana Goreta Ban, Lamia Hamrouni
Summary: This study investigated the impact of pedological parameters and altitude variation on the mineral nutrients, phenolic compounds, and antioxidant activities of olive leaves. Samples from the Chetoui cultivar were collected from eight locations with varying altitudes. Levels of phenolic compounds showed variation based on altitude, with high levels of secoiridoids and simple phenols at altitude 1 (>500m), and higher flavonoid levels at altitude 2 (500-300m) and altitude 3 (<300m). The abundance of oleuropein and luteolin-7-O glucoside, the most important phenols in Chetoui olive leaves, were significantly correlated with levels of Mn, Ca, and B in the leaves, as well as Zn in the soil. These findings suggest that environmental conditions, in addition to pedological criteria, influence the formation of phenolic compounds.
Article
Food Science & Technology
Cristina Alamprese, Silvia Grassi, Alessio Tugnolo, Ernestina Casiraghi
Summary: This study proposes classification models for predicting olive maturity index based on FT-NIR spectra. The reliability of the IA method was confirmed by significant correlation with visual evaluation. PLS-DA models developed can provide a fast, green, non-destructive sorting method for the olive sector.
Article
Agronomy
Anja Novoselic, Dora Klisovic, Igor Lukic, Marina Lukic, Karolina Brkic Bubola
Summary: The study found that adding an appropriate amount of olive leaf during olive oil extraction can increase oil yield, extractability, pigments concentration, and positive sensory attributes. However, excessive addition of leaf may have negative effects on the phenolic composition of the oil.
Article
Food Science & Technology
Karolina Brkic Bubola, Simun Kolega, Sime Marcelic, Zoran Sikic, Ana Gasparovic Pinto, Marko Zorica, Dora Klisovic, Anja Novoselic, Maja Jukic Spika, Tomislav Kos
Summary: This paper investigates the effects of different watering regimes on quantity and quality of Croatian island olive oil. The results show that irrigation can increase oil yield and maintain its quality. However, the nutritional composition of the oil is slightly affected by irrigation, indicating the importance of appropriate irrigation management.
Article
Chemistry, Applied
Agnese Taticchi, Sonia Esposto, Gianluca Veneziani, Antonio Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Luca Sebastiani, Maurizio Servili
Summary: The study found that the application of high vacuum technology in the processing of virgin olive oil has significant effects on the physicochemical properties of the olive paste and oil, including improving the coalescence of oil droplets, increasing the phenolic content, and reducing some volatile molecules related to off-flavors in the oil.
Article
Agriculture, Multidisciplinary
Alessandra De Bruno, Rosa Romeo, Amalia Piscopo, Marco Poiana
Summary: This study characterized the transfer and changes of bioactive compounds in olives during olive oil production process. Significant differences were found in phenolic composition and antioxidant activity among cultivars in different matrices. This research provides new insights into the availability of bioactive compounds in different portions from olive oil extraction and the antioxidant potential of different olive varieties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agriculture, Multidisciplinary
Gabriel Beltran, Antonio Hueso, Mohamed A. Bejaoui, Abraham M. Gila, Raquel Costales, Araceli Sanchez-Ortiz, Maria P. Aguilera, Antonio Jimenez
Summary: Storage and washing of olives can affect the ethanol content in the fruit as well as in the virgin olive oil. Storage of olives results in higher ethanol content in both the fruit and oil, while washing also leads to increased ethanol concentration in the oil. Industrial processing can cause greater increases in ethanol content compared to hand processing, and extended storage can lead to sensory defects in the oil.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Agriculture, Multidisciplinary
Lorenzo Cecchi, Marzia Migliorini, Nadia Mulinacci
Summary: This review provides an overview of the current research on volatile compounds in virgin olive oil, focusing on composition, analytical methods, sensory characteristics, and their interaction with phenolic compounds. Tables containing detailed information on identified volatiles, analytical procedures, sensory characteristics, and quality assessment approaches are also included.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Isaac Zipori, Uri Yermiyahu, Arnon Dag, Ran Erel, Alon Ben-Gal, Liu Quan, Zohar Kerem
Summary: The study found that nitrogen application affected the quality and composition of olive oil, while phosphorus and potassium did not have a significant impact. Therefore, careful fertilization, especially in terms of nitrogen application, is crucial in intensive olive orchards to prevent a decrease in oil quality due to over-fertilization.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Paz Otero, M. Carpena, P. Garcia-Oliveira, J. Echave, A. Soria-Lopez, P. Garcia-Perez, M. Fraga-Corral, Hui Cao, Shaoping Nie, Jianbo Xiao, J. Simal-Gandara, M. A. Prieto
Summary: Consumers nowadays are increasingly aware of the relationship between diet and health, leading to a preference for natural products. Seaweeds have emerged as a potential source of bioactive carbohydrates, with numerous polysaccharides arousing the interest of the scientific community due to their biological activities. Environmentally friendly extraction technologies and chemical modification methods have been developed to improve the yield, quality, and applications of seaweed polysaccharides. This review aims to compile current information about seaweed polysaccharides, including extraction and modification methods, biological activities, and future trends for their industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Sucheta Khubber, Milad Kazemi, Sara Amiri Samani, Jose M. Lorenzo, Jesus Simal-Gandara, Francisco J. Barba
Summary: Pectin from different sources varies in terms of structure and functionality, and the extraction methods can affect its properties. Choosing the appropriate extraction method according to the source is important to achieve specific structure and functionality of pectin.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Gonzalo Astray, Juan C. Mejuto, Jianbo Xiao, Jesus Simal-Gandara
Summary: The commercialization of CBD products has significantly increased, offering various forms of consumption such as edibles and beverages. CBD use in these products has potential health benefits but excessive consumption may have adverse effects on health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Gastroenterology & Hepatology
Robert Battat, Ellen J. Scherl, Dana Lukin, Paris Charilaou, Prerna Mahtani, Juliette Gerber, Jorge A. Gandara, Friederike Dundar, Paul Zumbo, Doron Betel, Chun-Jun Guo, Randy S. Longman
Summary: This study examines the effects of surgery and ileitis on bile acids, intestinal microbiota, and inflammation in Crohn's disease patients. The results show that surgery leads to increased bile acids, and ileitis is only associated with elevated primary bile acids. The diversity of intestinal microbiota, Faecalibacterium prausnitzii, and the abundance of O-acetylhomoserine aminocarboxypropyltransferase [MetY] decrease with elevated primary bile acids.
JOURNAL OF CROHNS & COLITIS
(2023)
Review
Engineering, Biomedical
Zahra Seyedi, Mohammad Sadegh Amiri, Vahideh Mohammadzadeh, Alireza Hashemzadeh, Aliakbar Haddad-Mashadrizeh, Mohammad Mashreghi, Mohsen Qayoomian, Mohammad Reza Hashemzadeh, Jesus Simal-Gandara, Mohammad Ehsan Taghavizadeh Yazdi
Summary: Among the various kinds of scaffolds used in tissue engineering, natural biomaterials such as plant-based materials play a crucial role due to their biocompatibility and chemical indicators. Designing scaffolds using green methods is important for their environmentally friendly behavior and safety. Icariin (ICRN), a bioactive flavonoid found in the Epimedium plant, has a wide range of applications in improving scaffolds as a non-immunogenic material and promoting cell growth and differentiation in chondrocytes and embryonic stem cells. Additionally, ICRN can enhance matrix secretion in bone and cartilage tissue engineering and has potential applications in cancer treatment and reducing nephrotoxicity.
JOURNAL OF FUNCTIONAL BIOMATERIALS
(2023)
Article
Chemistry, Applied
Jayashree Shanmugam, Aruna Sharmili Sundararaj, Roshitha Shanmugasundaram, Balaji Ravichandran, Mahendrakumar Mani, Savaas Umar Mohammed Riyaz, Manikandan Dhayalan, Antonio Cid-Samamed, Jesus Simal-Gandara
Summary: Magnesium oxide nanoparticles (MgONPs) were synthesized using a green approach with bract extract of Musa acuminate. The presence of MgONPs was confirmed by surface plasmon resonance at 450 nm in UV spectrum and FTIR peaks at 601 and 890 cm(-1). XRD pattern showed high crystallinity and an intense peak at 111, with a size of 13 nm. The particles were spherical with an average size of 24.85 nm. MgONPs exhibited antibacterial activity, cytotoxicity, hemolytic features, photocatalytic degradation, and seed germination activity, making them promising for various biological applications.
APPLIED ORGANOMETALLIC CHEMISTRY
(2023)
Article
Chemistry, Applied
Pascual Garcia-Perez, Lucia Cassani, Paula Garcia-Oliveira, Jianbo Xiao, Jesus Simal-Gandara, Miguel A. Prieto, Luigi Lucini
Summary: The demand for natural and functional food products has driven the exploration of algae as a source of nutraceuticals. Algae, both macroalgae and microalgae, contain various chemical compounds that have potential health-promoting properties. Polysaccharides and phycobiliproteins in algae can improve the rheological and nutritional properties of food, while polyphenols and xanthophylls may have antioxidant or cytotoxic effects. Metabolomics is a valuable tool to study algae metabolism and develop functional characterization of these organisms. This review highlights the importance of algae metabolism in the food industry and the potential of metabolomic approaches for studying algae.
Article
Food Science & Technology
Lochan Singh, Tripti Agarwal, J. Simal-Gandara
Summary: Polycyclic Aromatic Hydrocarbons (PAHs) are environmental carcinogens found in food, and their formation can be prevented by regulating cooking and processing practices, refining oils and sugars, and choosing appropriate cooking methods. However, eliminating PAHs from food is challenging. This review focuses on strategies to reduce and remove PAHs, including marination, packaging, heating treatments, and the use of adsorbents and filters. The ultimate goal is to understand the factors affecting PAHs removal and propose future recommendations and challenges.
Article
Food Science & Technology
Yamina Ben Miri, Amina Benabdallah, Aldjia Taoudiat, Mohamed Mahdid, Djamel Djenane, Zeynep Tacer-Caba, Cansu Topkaya, Jesus Simal-Gandara
Summary: This study evaluated the antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils. The oils showed efficacy as a couscous preservative and inhibited aflatoxin production. They also exhibited toxicity against various fungi and high antioxidant activity, indicating their potential in preserving food commodities.
Article
Chemistry, Medicinal
Catarina Lourenco-Lopes, Anxo Carreira-Casais, Maria Carperna, Marta Barral-Martinez, Franklin Chamorro, Cecilia Jimenez-Lopez, Lucia Cassani, Jesus Simal-Gandara, Miguel A. A. Prieto
Summary: This study optimized the extraction conditions of fucoxanthin (Fx) from U. pinnatifida using emerging techniques, such as microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). The highest Fx concentrations obtained were 58.83 mg Fx/g E for MAE and 124.39 mg Fx/g E for UAE, with short extraction times and low energy consumption. These results can be further explored for industrial applications.
Article
Food Science & Technology
Zhangtie Wang, Mengmeng Wang, Yunrui Lu, Yongli Ji, Jesus Simal-Gandara, Fan Xiao, Yan Liu, Liangxiao Zhang, Maurizio Battino, Peiwu Li, Jianbo Xiao, Yao Xie, Baiyi Lu
Summary: In this study, single-cell RNA sequencing was used to analyze the aortic cells of ApoE(-/-) mice. The results showed that dietary phytosterols and sterol oxidation products can affect the development of atherosclerosis, especially the newly identified fibroblast subpopulations.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Food Science & Technology
Asia Atta, Muhammad Shahid, Zunaira Kanwal, Saghir Ahmad Jafri, Muhammad Riaz, Hang Xiao, Mazhar Abbas, Chukwuebuka Egbuna, Jesus Simal-Gandara
Summary: This study aimed to explore the antioxidant and antiglycation potential of selected nuts, such as walnut, almond, pistachio, and peanut. The results showed that these nuts were rich in phenolics and flavonoids, which exhibited significant antioxidant capacity and inhibitory effects on glycation. Therefore, they can be considered as important supplements in a balanced diet.
FOOD SCIENCE & NUTRITION
(2023)
Article
Energy & Fuels
Abderrazak Hamidi, Djamal Atia, Abdelkrim Rebiai, Abdallah Reghioua, Ammar Zobeidi, Mohammad Messaoudi, Bachir Ben Seghir, Pawel Pohl, Jesus Simal-Gandara
Summary: In this study, clay was combined with cellulose to form a composite material, which was tested for its effectiveness in removing methylene blue dye from aqueous solutions. The influence of important parameters such as cellulose load, adsorbent dosage, solution pH, temperature, and contact duration was optimized using response surface methodology and Box-Behnken design. The highest removal effectiveness of 98.76% was achieved with a cellulose loading of 25.0%, an adsorbent dosage of 0.06 g/L, pH 7, temperature of 45 degrees C, and a contact time of 20 min. The composite material exhibited a high adsorption capacity of 254.8 mg/g. The adsorption process followed a pseudo-second-order model and was found to be endothermic and spontaneous. The results suggest that the developed composite material is highly efficient in absorbing and removing color.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Multidisciplinary Sciences
Yamina Ben Miri, Ahmed Nouasri, Amina Benabdallah, Abderrahim Benslama, Zeynep Tacer-Caba, Affaf Laassami, Djamel Djenane, Jesus Simal-Gandara
Summary: Nowadays, coffee is an important agricultural product and drinking coffee is popular worldwide. The main contamination of stored coffee beans is caused by mycotoxins produced by the fungi in the genus Aspergillus. Menthol and eugenol were found to inhibit the growth and spore germination of Aspergillus parasiticus, and they could be used as alternatives for preserving green coffee beans during long-term storage by reducing fungal infections.
Review
Multidisciplinary Sciences
Firzan Nainu, Andri Frediansyah, Sukamto S. Mamada, Andi Dian Permana, Mirnawati Salampe, Deepak Chandran, Talha Bin Emran, Jesus Simal-Gandara
Summary: The incidence of metabolic disorders is increasing globally, posing a major challenge to health. Advances in diagnostics and clinical procedures have improved our understanding of the causes and pathophysiologies of metabolic disorders. Experimental models and natural products have played a significant role in the discovery and development of drug candidates. In this article, we discuss the role of inflammatory responses in metabolic disorders and the potential use of natural products in managing diseases like diabetes, obesity, heart-related diseases, and cancer. We also explore the use of phytochemical drug delivery systems in the treatment of metabolic disorders.