Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

“…3b) and correlation coefficient r=0.549 (Table 3). Carotenoids and their derivatives are compounds that exhibit strong antioxidant activity (Mueller and Boehm, 2011;Roselló-Soto et al, 2015b). In this research, the extraction method is the main reason why no significant correlation between the total chlorophyll, carotenoid content, and antioxidant activity was determined.…”

“…The results obtained differ from other literature data. Namely, chlorophylls are chemical compounds with a proven significant antioxidant effect, due to which they show a positive effect on human health (Roselló-Soto et al, 2015b). The total carotenoid content of the lemon balm aqueous extracts significantly correlate (0.01<p<0.05) with the antioxidant activity (ABTS) at a coefficient of determination R 2 =0.6413 (Fig.…”

“…The increasing trend for the total carotenoid content is in line with other literature data, which emphasize the extreme effectiveness of ultrasound in carotenoid extraction from various plant materials such as carrots, algae, tomatoes etc. in comparison with the classical techniques (Kumcuoglu et al, 2014;Roselló-Soto et al, 2015b).…”

New image analysis method for the estimation of global and spatial changes in fruit microstructure

“…US may be used alone or in combination with other preservation techniques, such as mild heating, high pressures and antimicrobials (Zinoviadou et al, 2015). US treatment is also considered to be one of the most important non-conventional technologies that are being used by different food scientists and industry to improve the recovery rate of high-added value compounds from the different wastes and by-products Koubaa et al, 2015;Rosello-Soto et al, 2015b;Šic Žlabur et al, 2015). Ultrasonic pre-treatment offers new possibilities for biological material modification, something which has been thoroughly investigated, with reference to its use as a tool for enhancing biomaterial drying efficiency (García-Pérez et al, 2007;Mothibe et al, 2011).…”

Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain

“…These wastes are an important source of added value compounds including polyphenols, fatty acids, pigments, tocopherols, phytosterols, and volatile and aromatic compounds, which have the potential to be used as food additives and/or nutraceuticals. 332 Olive cake is the remaining pulpy material after removing most of the oil from the olive paste, and it contains pieces of skin, pit and pulp. In addition, it still contains oil, which can exceed 8%, and the use of the extraction by solvent allows its valorisation by recovery of the residual oil.…”