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High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit
(Elsevier, 2023-10-30)
During olive oil production, the activity of endogenous enzymes plays a crucial role in determining the oil’s
phenolic composition. β-Glucosidase contributes to the formation of secoiridoids, while ...
Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production
(MDPI, 2023-06-22)
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols ...
Targeted metabolic profiling of the revived ancient ‘Corbella’ olive cultivar during early maturation
(Elsevier, 2023-07-26)
‘Corbella’ is an ancient olive cultivar whose cultivation has recently been revived and hence little is known about
its composition. This is the first work studying the metabolic profile of ‘Corbella’ ...
Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products
(MDPI, 2023-12-26)
Microalgae have positioned themselves as an innovative and sustainable source of bioactive
compounds and high nutritional value. The selection of a suitable food carrier is important to ease
its ...
Recent Progress on Green New Phase Extraction and Preparation of Polyphenols in Edible Oil
(MDPI, 2023-12-18)
With the proposal of replacing toxic solvents with non-toxic solvents in the concept of
green chemistry, the development and utilization of new green extraction techniques have become a
research ...
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
(MDPI, 2023-07-07)
The storage of olives in large hoppers is a widespread practice in oil mills, but these large
volumes and their unloading can cause a physical deterioration of the olives that will affect the quality
of ...
Efficacy mechanisms research progress of the active components in the characteristic woody edible oils
(Wiley, 2023-10-10)
Woody edible oils are a type of vegetable oil. Woody edible oils like olive oil have greater quantities of unsaturated fatty acids (UFAs), particularly essential FAs, as well as vitamin E, phytosterols, ...
Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
(MDPI, 2023-09-18)
The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids,
squalene, and ...
Editorial: Recent advances in hazelnut (Corylus spp.)
(Frontiers Media, 2023-01-04)
The European hazelnut (Corylus avellana L.) of the genus Corylus is a major species of interest for nutritional use, and its nuts are widely used worldwide in the chocolate, confectionery, and bakery ...
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
(MDPI, 2023-03-13)
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures ...