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Valorization of Olive Oil and Wine Industry Byproducts

2025-07Recensão Acesso aberto
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dc.contributor.authorRodríguez-Pérez, María
dc.contributor.authorGarcía-Béjar, Beatriz
dc.contributor.authorBurgos-Ramos, Emma
dc.contributor.authorSilva, Paula
dc.contributor.institutionInstituto de Comunicação da NOVA (ICNOVA)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2026-03-10T15:43:02Z
dc.date.available2026-03-10T15:43:02Z
dc.date.issued2025-07
dc.descriptionUID/05021/2025 https://doi.org/10.54499/UID/05021/2025
dc.description.abstractThe historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmental challenges if untreated. These byproducts contain bioactive compounds, including polyphenols, such as hydroxytyrosol, resveratrol, and flavonoids, which possess antioxidant and anti-inflammatory properties, making them valuable for the development of functional foods and nutraceuticals. A combined waste valorization strategy can enhance bioactive compound recovery and align it with circular economic principles. The incorporation of olive oil and wine byproducts into food matrices, such as bread, pasta, dairy products, baked goods, chocolates, beverages, and processed items, has been explored to enhance antioxidant content, dietary fiber, and nutritional value. However, successful integration depends on maintaining acceptable sensory qualities and addressing the technical challenges in extraction, processing, and regulatory compliance. Realizing the potential benefits of dual valorization requires a systemic shift integrating scientific innovation, regulatory adaptability, and consumer engagement, guided by evidence, transparent communication, and inclusive governance to ensure that sustainability goals translate into environmental, economic, and public health outcomes.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent41
dc.format.extent1675670
dc.identifier.doi10.3390/foods14142475
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 156607771
dc.identifier.otherPURE UUID: a9b70eea-e675-43aa-af6e-b29d060ae209
dc.identifier.otherScopus: 105011719055
dc.identifier.urihttp://hdl.handle.net/10362/201222
dc.identifier.urlhttps://www.scopus.com/pages/publications/105011719055
dc.identifier.urlhttps://www.mdpi.com/2304-8158/14/14/2475
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/Avaliação UID 2023%2F2024/UID%2F05021%2F2025/PT
dc.subjectBioactive compounds
dc.subjectCircular economy
dc.subjectFunctional foods
dc.subjectOlive oil
dc.subjectOrganic waste
dc.subjectWine
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.subjectSDG 3 - Good Health and Well-being
dc.subjectSDG 12 - Responsible Consumption and Production
dc.titleValorization of Olive Oil and Wine Industry Byproductsen
dc.title.subtitleChallenges and Opportunities in Sustainable Food Applicationsen
dc.typereview
degois.publication.firstPage1
degois.publication.issue14
degois.publication.lastPage41
degois.publication.titleFoods
degois.publication.volume14
dspace.entity.typePublication
rcaap.rightsopenAccess

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