Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes
نویسندگان
چکیده
The bio-functional properties of olive oil products and by-products rely greatly on the proportions types endogenous phenolics that may favorably/unfavorably change during various processing conditions. industrial activities typically produce (i) oils, main/marketable products, (ii) mill by-products. mechanical extraction is making progress in some areas. However, challenges inherent existing system, taking into consideration, susceptibilities their biosynthetic variations processing, hamper efforts to ascertain an ideal approach. proposed innovative means, such as inclusion emerging technologies show potential for sustainable development processing. Another crucial factor, together with technological advancements extraction, valorization are presently underused while having great extended/high-value applications. A re-utilization these valuable helps contribute food nutrition security economic environmental sustainability. This review discusses typical factors responsible fate products/by-products provides overview possibilities phenolic-rich optimally valorize
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ژورنال
عنوان ژورنال: Processes
سال: 2021
ISSN: ['2227-9717']
DOI: https://doi.org/10.3390/pr9060953