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Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes
Review

Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves

CEB—Centre of Biological Engineering, Campus of Gualtar, University of Minho, 4710-057 Braga, Portugal
Academic Editor: Javier Remon
Processes 2021, 9(9), 1662; https://doi.org/10.3390/pr9091662
Received: 17 August 2021 / Revised: 1 September 2021 / Accepted: 9 September 2021 / Published: 14 September 2021
(This article belongs to the Special Issue Sustainable Development of Waste towards Green Growth)
It is now known that olive leaves contain a sizable portion of polyphenols and there is much research highlighting that these natural ingredients favorably exhibit bio-functional activities. In this regard, many studies have focused on the exploration of optimum conditions involved directly in the extraction process. These investigations, while being highly valuable, may somewhat cast a shadow over other contributing factors such as those involved in the preprocessing of leaves, including size reduction, drying, and blanching. The use of these unit operations under appropriate conditions, together with other benefits, potentially exert improved surface area, homogeneity, and diffusion/mass transfer which may help develop the liberation of target bio-compounds. The research work in this area, particularly size reduction, is relatively limited. Although in various experiments they are incorporated, not many studies have focused on them as the main predictor variables. The performance of further research may help ascertain the magnitude of their effects. Consideration of the operational parameters in preprocessing step is equally important as those in the processing/extraction step that may comparably influence on the extraction efficiency. This review provides an overview of the potential roles of drying, size reduction, and blanching in the extraction efficiency of phenolics from olive leaves. View Full-Text
Keywords: preprocessing; size reduction; grinding; drying; blanching; olive leaves; by-products; phenolics; sustainable extraction preprocessing; size reduction; grinding; drying; blanching; olive leaves; by-products; phenolics; sustainable extraction
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MDPI and ACS Style

Safarzadeh Markhali, F. Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves. Processes 2021, 9, 1662. https://doi.org/10.3390/pr9091662

AMA Style

Safarzadeh Markhali F. Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves. Processes. 2021; 9(9):1662. https://doi.org/10.3390/pr9091662

Chicago/Turabian Style

Safarzadeh Markhali, Fereshteh. 2021. "Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves" Processes 9, no. 9: 1662. https://doi.org/10.3390/pr9091662

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