Sustainable valorization of olive by-products: environmental impact, biotechnological and probiotic approaches for bioactive recovery in alignment with circular bioeconomy.

The olive oil industry generates vast amounts of by-products, including olive pomace, olive mill wastewater, olive pits, and olive leaves, which pose serious environmental and economic challenges. However, these residues are rich in bioactive compounds such as polyphenols, dietary fibers, unsaturated fatty acids, and sugar derivatives, making them valuable resources for sustainable valorization. This review explores innovative biotechnological and probiotic-driven approaches to convert olive waste into high-value products, aligning with the United Nations Sustainable Development Goals (SDGs), particularly SDG 12 (Responsible consumption and production) and SDG 13 (Climate action).

Integrated metabolomic profiling of olive oil, olive mill wastewater, and pomace from Egyptian cultivars based on UHPLC-MS/MS and NMR coupled with chemometrics.

Introduction: Olive oil and their by-products have long been regarded as valuable sources of health-promoting metabolites. Although the composition of olive oil has been widely studied, less attention has been given to olive mill wastewater (OMWW) and pomace across different cultivars (cvs.).

Liposomal Encapsulation in Food Systems: A Review of Formulation, Processing, and Applications.

Liposomal encapsulation is a crucial technique in food applications, offering protection and targeted delivery of bioactive compounds. This review focuses on the impact of thermodynamic factors on liposomal structures, specifically bilayers with large unilamellar vesicles and multilamellar vesicles. This study focuses on the chemical composition of liposomes, emphasizing the role of hydrophobic tails and sterols during phase transitions at various temperatures.

Enhanced phenol removal from wastewater via sulfuric acid activated eggshell derived carbon.

This research explores the development of an innovative activated carbon adsorbent (ACES) derived from waste eggshells through sulfuric acid activation to effectively remove phenol from simulated wastewater. Optimization of adsorption parameters was conducted using Design-Expert 13 software and response surface methodology (RSM). Under optimal conditions (initial phenol concentration of 25.

Comprehensive Analysis of Mango ( L.) Seed: Phytochemical Profile, Bioactivity, and Nutraceutical Potential.

Mango ( L.) seeds, typically discarded as agro-industrial waste, are rich in bioactive compounds with significant nutraceutical potential. This study comprehensively evaluated the phytochemical composition, cytotoxicity, antioxidant activity, nutritional profile, and safety of mango seed extract (MSE).

Harnessing the benefits of seed oils: a comprehensive study on their role in functional foods.

There has been a growing interest in functional foods in recent years to improve health and boost immunity, particularly since the COVID-19 pandemic, which reflects their significant role in promoting health and preventing various diseases, especially metabolic disorders. This study investigated the antimicrobial, antioxidant, anticoagulant, and prebiotic activities of six different oils: Calotropis procera oil (CPO), Chia seed oil (CSO), Moringa oil (MO), Neem oil (NO), Black seed oil (BSO), and Wheat germ oil (WGO) and their potential applications in health and nutrition. The DPPH and ABTS assays were used to evaluate the antioxidant activity of these oils.

Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology.

Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM).

Synthesis of active packaging films from Lepidium sativum gum/polyvinyl alcohol composites and their application in preserving cheddar cheese.

The interest in active packaging for extending food shelf life has increased lately. Moreover, the negative impact of synthetic plastic wastes on the environmental motivated the researchers to seek for bio-based alternatives. In this context, active packaging film made of a composite composed of Lepidium sativum extract (LSE), polyvinyl alcohol (PVA), and a fixed amount of hyperbranched polyamide amine (PAMAM) were prepared.

Synthesis of a new hydrophobic coating film from stearic acid of buffalo fat.

This experiment involved the chemical conversion of pure stearic acid from buffalo adipose tissue to a waxy stearyl stearate, which was subsequently applied as a coating film to extend the shelf life of recently harvested fruits. Fat was extracted from minced adipose tissue using the dry rendering procedure, and it was then characterized. The extracted fat was hydrolyzed into a mixture of free fatty acids and glycerol.

Assessment of Biochemical Composition and Antioxidant Properties of Algerian Date Palm ( L.) Seed Oil.

Date palm ( L.) trees are largely cultivated across the Algerian oases; they are principal sources of remuneration and the economic basis for residents of these areas. Date palm fruits are rich sources of essential nutrients, vitamins, minerals, and dietary fibers, with many potential health benefits, yet there are few studies on the chemical composition and biological properties of date palm seed oil.

The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend.

The pan fryings of frozen pre-fried French fries in refined rapeseed oil (RO) and professional blend (PB) were of 8 h duration. Initially, while fresh, and after every 1 h of frying, the oils were analyzed for acid and anisidine values, colour, refractive index, fatty acid composition (by GC), polar fraction content and composition (by high pressure size exclusion chromatography). Additionally the fat content and fatty acid composition of French fries were determined.