Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Sustainability of Olive Oil System (2nd Edition)
share announcement

Sustainability of Olive Oil System (2nd Edition)

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 1439

Special Issue Editors

Prof. Dr. Emma Chiavaro

E-Mail Website
Guest Editor
Department of Food and Drug (DiSAF), University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
Interests: technology of oils and fats; physicochemical and thermal processing of food
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Cristina Alamprese

E-Mail Website
Guest Editor
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
Interests: food science and technology; food product and process optimization; food authentication; IR spectroscopy; rheology; chemometrics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Francesco Caponio

E-Mail Website
Guest Editor
Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari "Aldo Moro", Via G. Amendola 165/A, 70126 Bari, Italy
Interests: olive oil; food by-products; bioactive compounds; polyphenols
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The olive oil sector has a well-established historical tradition, but it should be strengthened by improving its sustainability in terms of environmental, economic, and social aspects.

Taking into consideration the increased consumer awareness of the difficulties set by climate change and the environmental decline, the implementation of more sustainable solutions in the olive oil supply chain should result in an added value for the product, whose quality should also be significantly improved and closely monitored.

Considering the success and the popularity of the Special Issue "Sustainability of Olive Oil System" previously published in the journal Foods in 2021 (https://www.mdpi.com/journal/foods/special_issues/sustainability_olive_oil), we now release a second issue aimed at gathering original research papers and review articles focused on this topic, which encountered an increasing interest in the last two years, to present the state of the art recently achieved by the academic world.

Prof. Dr. Emma Chiavaro
Prof. Dr. Cristina Alamprese
Prof. Dr. Francesco Caponio
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainability
  • olive oil
  • biodiversity
  • environment
  • economics
  • green chemistry
  • byproducts
  • innovation

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

21 pages, 2886 KiB  
Article
A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior
by Analy Aispuro-Pérez, Fernando Javier Pedraza-Leyva, Alicia Ochoa-Acosta, Mayra Arias-Gastélum, Feliznando Isidro Cárdenas-Torres, Bianca Anabel Amezquita-López, Emiliano Terán, Emmanuel Aispuro-Hernández, Miguel Ángel Martínez-Téllez, Roberto J. Avena-Bustillos, Selina C. Wang, Eli Terán-Cabanillas and Ulises Osuna-Martínez
Foods 2025, 14(8), 1331; https://doi.org/10.3390/foods14081331 - 11 Apr 2025
Viewed by 500
Abstract
Background: Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phenolic compounds with cardioprotective effects but is often discarded. [...] Read more.
Background: Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phenolic compounds with cardioprotective effects but is often discarded. Combining it with coffee could enhance health benefits and promote sustainability. Methods: Soluble solids, total phenols, flavonoids, and antioxidant capacity (DPPH• scavenging activity) were analyzed in C-OP at 5%, 10%, 15%, and 20% OP concentrations. The C-OP 10% brew was selected for further evaluation with α-amylase inhibition and a 14-day pilot study in a murine model, evaluating weight, food and liquid intake, and behavior, compared to a control group. Results: Adding OP powder to ground coffee increased the total phenol content in the brews. The highest antioxidant activity (6.62–8.17 mmol TE/L) was found in those brewed from 10%, 15%, and 20% concentrations. The C-OP 10% brew had the highest acceptance in mice, with increased consumption, greater exploratory behavior, and reduced resting time. It also showed 30.5% α-amylase inhibition at 200 µg/mL. Conclusions: The incorporation of OP into coffee enhances its total phenol content and antioxidant capacity. The C-OP 10% brew showed optimal bioactivity, suggesting its potential as a functional beverage for metabolic health. Full article
(This article belongs to the Special Issue Sustainability of Olive Oil System (2nd Edition))
►▼ Show Figures

Figure 1

13 pages, 651 KiB  
Article
An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions
by Giacomo Squeo, Pamela Laera, Roccangelo Silletti, Carmine Summo and Francesco Caponio
Foods 2025, 14(6), 964; https://doi.org/10.3390/foods14060964 - 12 Mar 2025
Viewed by 566
Abstract
Together with the most diffused olive cultivars used for virgin olive oil (VOO) extraction, Apulia boasts a plethora of other minor varieties and accessions whose oil characteristics is little or no studied at all. The main novelty of this study is then providing [...] Read more.
Together with the most diffused olive cultivars used for virgin olive oil (VOO) extraction, Apulia boasts a plethora of other minor varieties and accessions whose oil characteristics is little or no studied at all. The main novelty of this study is then providing new insights about selected characteristics of 48 VOOs extracted from underexplored Apulian olive accessions. VOOs were extracted at laboratory scale and characterized for their fatty acid and sterol composition, pigments, and total tocopherol contents. Moreover, multivariate approaches were used to study VOOs similarity based on purity criteria. The results show that some VOOs had percentages of specific fatty acids or sterols out of current international limits. This was already observed in previous studies and should be taken into account by regulatory bodies and policy makers. The multivariate analysis of the dataset by PCA and k-means clustering allow to identify the VOO from San Benedetto variety as the most peculiar and, on the whole, a total of five different clusters of samples. Pigments and tocopherols ranges are wide among the oils, highlighting possible candidates for further valorization. Full article
(This article belongs to the Special Issue Sustainability of Olive Oil System (2nd Edition))
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop