Bioactive Phytochemicals from Olive (Olea europaea) Processing By-products

Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts

“…This can be explained by the localization of OPE phenolic compounds instead of egg yolk powder at the oil-in-water interface of Pickering emulsions. The interaction of OPE phenolic compounds with other antioxidant compounds may have enhanced antioxidant activity and led to higher IP values. ,, Moreover, nano-encapsulated OPE can be used as an alternative to providing oxidative stability of Pickering emulsions instead of egg yolk since the degradation of nanoencapsulation of OPE phenolic compounds is prevented by using natural gums as wall materials for nanoencapsulation. The combination of the emulsion-based encapsulation technology and antioxidant enrichment can provide synergistic effects of oxidative stability to many products.…”

“… 18 Olive pomace is a byproduct that contains various bioactive compounds, especially phenolic compounds that emerge during olive oil production. 19 The OPE contains hydroxytyrosol tyrosol and luteolin, which have good antioxidant, anti-inflammatory, and antimicrobial properties. 20 The Pickering emulsion stabilizer of the blank and OPE-loaded gum nanoparticles in the mayonnaise not only provides a good source of olive pomace phenolic compounds but is also useful for human health and utilized for food applications.…”

“…For instance, gum nanoparticles could be used as a Pickering stabilizer due to the model emulsion system formed, and oxidative stability of emulsion increased when the olive pomace extract (OPE)-loaded gum nanoparticles were incorporated into the Pickering emulsion . Olive pomace is a byproduct that contains various bioactive compounds, especially phenolic compounds that emerge during olive oil production . The OPE contains hydroxytyrosol tyrosol and luteolin, which have good antioxidant, anti-inflammatory, and antimicrobial properties .…”

Optimization of olive oil extraction wastes co composting procedure based on bioprocessing parameters

“…Thereafter, at the ammonia production end, through proteins and organic nitrogen bacterial hydrolysis, the pH was stabilized. At the end of the process the engineered compost according to the different mixtures has a stable pH, ranged between 7 and 8 [ 6 , 9 , [21] , [22] , [23] , 28 , 33 , 35 ].…”

“…The composting is a controlled process of biodegradable OM decomposition, and transformation, producing a practical product be beneficial for agriculture as soil amendment Fig. 1 [ [4] , [5] , [6] ]. It leads to two main goals: the waste valorization, and consequently pollution reduction, fitting in the circular economy framework.…”