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Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition

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

Deadline for manuscript submissions: closed (5 January 2026) | Viewed by 30299

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Special Issue Editors

Dr. Karolina Brkić Bubola

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Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
Interests: sensory analysis; virgin olive oil quality, composition and authenticity; olive oil production and storage technology; volatile compounds; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Dr. Igor Lukić

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Guest Editor

Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
Interests: olive oil; wine and food chemistry; production technology; quality; volatile compounds; phenols; proteins; instrumental analysis; gas chromatography–mass spectrometry
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Olivera Koprivnjak

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Guest Editor

Faculty of Medicine, University of Rijeka, Braće Branchetta 20, HR-51000 Rijeka, Croatia
Interests: sensory properties of oil; influence of olive processing on oil properties; interactions of oil components with proteins in food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Currently, there is a growing interest in food rich in nutrients that is able to improve human health while having pleasant sensory attributes. Virgin olive oil (VOO), obtained exclusively via mechanical and physical processes from olive fruits, has high nutritional value and unique sensory characteristics due to its specific composition (monounsaturated oleic fatty acid and bioactive compounds such as phenols). In order to preserve all of the benefits of VOO, it is important to preserve its composition and pleasant sensory characteristics during production, storage, domestic processing, and consumption.

This Special Issue aims to collect original research papers and comprehensive reviews related to VOO, with special emphasis on factors affecting its quality, nutritional value, and sensory characteristics, as well as on changes occurring during domestic processing and consumption. Strategies and innovative processing technologies to improve the quality and composition; recent advancements in techniques for VOO quality and authenticity analysis, are also welcomed.

Dr. Karolina Brkić Bubola
Dr. Igor Lukić
Prof. Dr. Olivera Koprivnjak
Guest Editors

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Keywords

olive oil
olive oil production technology
olive oil quality
olive oil composition
olive oil authenticity
bioactive constituents
volatile compounds
sensory characteristics

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Published Papers (12 papers)

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Research

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23 pages, 2643 KB

Open AccessArticle

Rapid Monitoring and Quantification of Primary and Secondary Oxidative Markers in Edible Oils During Deep Frying Using Near-Infrared Spectroscopy and Chemometrics

by Taha Mehany, José M. González-Sáiz and Consuelo Pizarro

Foods 2026, 15(3), 557; https://doi.org/10.3390/foods15030557 - 4 Feb 2026

Cited by 1 | Viewed by 792

Abstract

Background: Oxidative degradation during deep frying negatively affects the nutritional quality and stability of edible oils. Rapid, non-destructive methods to monitor oxidation, particularly in antioxidant-enriched oils, are therefore of growing interest. Materials and Methods: This study investigates the potential of near-infrared (NIR) spectroscopy combined with chemometric modeling—specifically the Stepwise Decorrelation of Variables (SELECT) algorithm and Ordinary Least Squares (OLS) regression—to quantitatively assess oxidation dynamics in edible oils enriched with hydroxytyrosol extract from olive fruit during deep frying. Extra virgin olive oil, virgin olive oil, refined olive oil, refined sunflower oil, and high-oleic sunflower oil were evaluated under controlled thermal degradation conditions. Results: Variable selection identified key NIR spectral regions related to acidity, conjugated dienes (K₂₃₂), secondary oxidation indices (K₂₇₀ and ΔK), peroxide value (PV), anisidine value (AnV), and the total oxidation (TOTOX) index. From 700 measured wavelengths, a limited number were sufficient for robust prediction (16–30 wavelengths depending on the parameter), with critical sensitivity observed around 1792 nm and 1392 nm. The optimized NIR–SELECT–OLS models showed strong predictive performance across oil types (R² > 0.90; explained variance > 85%). Conclusions: The results demonstrate that hydroxytyrosol enrichment enhances the oxidative and nutritional stability of edible oils during deep frying. Moreover, the integration of NIR spectroscopy with chemometric modeling provides an effective, non-destructive tool for real-time monitoring of oil oxidation, supporting sustainable quality control, process optimization, and antioxidant fortification in functional edible oils. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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21 pages, 1657 KB

Open AccessArticle

Comprehensive Assessment of Harvesting Method Effects on FAEE, Waxes, Fatty Acids, Phenolics, Volatiles, and Sensory Characteristics of Buža Virgin Olive Oil

by Karolina Brkić Bubola, Marina Lukić, Iva Pastor, Igor Lukić, Gašper Kozlovič, Milena Bučar-Miklavčič, Olivera Koprivnjak and Marin Krapac

Foods 2026, 15(1), 160; https://doi.org/10.3390/foods15010160 - 3 Jan 2026

Viewed by 794

Abstract

Increasing competition in the olive oil market and labor shortages have accelerated the use of mechanical harvesting, raising concerns about potential fruit damage and its impact on oil quality. This study examined how three harvesting methods: manual using hand-held combs (B-HH) and two mechanical, hand-held shaker rake (B-MH-1) and self-propelled trunk shaker (B-MH-2), affect the quality and composition of Buža variety virgin olive oil. The greatest damage to the fruits occurred in B-MH-1, whereas the least was observed in B-HH. Olives were processed within 24 h, and oils were analyzed for basic quality parameters, fatty acid ethyl esters (FAEE), waxes content, fatty acid composition, volatile and phenolic profiles, and sensory attributes. Harvesting method did not significantly affect acidity, peroxide value, UV indices, FAEE, waxes, and fatty acids. Analyses of volatile and phenolic compounds revealed only slight differences. Nevertheless, sensory assessment detected no defects, with only minor reductions in positive odor attributes in B-MH-1. Taste attributes remained unchanged, consistent with similar total phenolic content. Overall, when olives are promptly processed, all investigated harvesting methods result in high-quality Buža olive oil. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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15 pages, 1043 KB

Open AccessArticle

Deciphering the Complexity of Smoke Point in Virgin Olive Oils to Develop Simple Predictive Models

by Anna Díez-Betriu, Beatriz Quintanilla-Casas, Josep J. Masdemont, Alba Tres, Stefania Vichi and Francesc Guardiola

Foods 2025, 14(23), 4099; https://doi.org/10.3390/foods14234099 - 28 Nov 2025

Cited by 4 | Viewed by 1934

Abstract

The smoke point marks the onset of thermal degradation in edible oils. Although in this work we validated and improved its determination, it still relies on a subjective visual assessment and remains incompletely understood in relation to oil composition. This limitation reduces its reliability as a criterion for selecting frying oils in both industrial and culinary contexts. This study provides a systematic evaluation of how key chemical attributes of virgin olive oils influence their smoke point and proposes predictive models that could overcome the limitations of direct measurement. Forty-eight virgin olive oils were characterized, and multivariate modeling was applied to identify the most influential predictors. Free fatty acid content was the main determinant of the smoke point, exhibiting a strong inverse relationship, while saturated fatty acids and oxidative stability were shown to increase the smoke point by limiting the formation of volatile lipid oxidation products. Partial least squares models enabled accurate predictions using only routine quality parameters, such as free fatty acid content and saturated fatty acid content. Gaussian process regression further improved predictive performance and achieved high accuracy using free fatty acid content alone or, alternatively, other analytical parameters that are easily and routinely determined in olive oil. These findings offer a potential practical framework for estimating the smoke point without direct testing, with relevant implications for virgin olive oil quality control and the selection of oils for high-temperature applications. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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21 pages, 1463 KB

Open AccessEditor’s ChoiceArticle

Assessment of the Functional Quality of Extra Virgin Olive Oil: Green Extraction of Phenolic Compounds Using Ethyl Lactate

by Chrysostomos Tsitsipas, Athanasios Gerasopoulos, Nikolaos Nenadis and Dimitrios Gerasopoulos

Foods 2025, 14(22), 3822; https://doi.org/10.3390/foods14223822 - 7 Nov 2025

Cited by 1 | Viewed by 1910

Abstract

Phenolic compounds are regarded as one of the components responsible for olive oil’s functional properties and health benefits. These chemicals act as antioxidants and anti-inflammatories, and prevent chronic diseases. The Folin–Ciocalteu reagent or HPLC procedures are commonly used to determine the concentration of total phenolic compounds in olive oil. The use of ethyl lactate or lactic acid ethyl ester (LAEE) instead of methanol (MeOH) was examined in terms of green chemistry. Six extra virgin olive oils (EVOOs) with phenolic content ranging from 20 to 350 mg/L, were first extracted with 1:4, 2:3, 3:2, 4:1, and 5:0 MeOH or LAEE/water, (v/v), to determine total phenolic content (TPC) and antiradical activity (%RSA) using the Folin–Ciocalteu reagent and DPPH assay, respectively. The concentration of extracted phenolics or extracts’ RSA increased as the water content in the organic solvent mixture decreased. Also, TPC values were greater when extracted with LAEE than MeOH, while the differences were modest. The HPLC profiles of EVOO phenolic extracts produced by 4:1 MeOH or LAEE/water, (v/v), were indistinguishable in principal component analysis. Simplification of the phenolic profile via acid hydrolysis, resulting in increased hydroxytyrosol and tyrosol content liberated from the corresponding bound forms, showed that both organic solvents equally recovered the predominating phenols of the polar fraction. A noted limitation of LAEE extraction is the need for freeze-drying to remove it prior to HPLC analysis of aqueous extracts. Nonetheless, these findings support LAEE as an effective and environmentally friendly alternative to MeOH for EVOO phenolic extraction in both analytical and industrial contexts. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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26 pages, 612 KB

Open AccessArticle

Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment—Optimization Process

by Dubravka Škevin, Sandra Balbino, Mirella Žanetić, Maja Jukić Špika, Olivera Koprivnjak, Katarina Filipan, Marko Obranović, Karla Žanetić, Edina Smajić, Mateo Radić, Magdalena Bunić, Monika Dilber and Klara Kraljić

Foods 2025, 14(15), 2564; https://doi.org/10.3390/foods14152564 - 22 Jul 2025

Cited by 3 | Viewed by 2610

Abstract

Flash thermal pretreatment (FTT) is a promising technique for enhancing virgin olive oil (VOO) quality. This study investigated the effects of FTT, both cooling (15–25 °C) and heating (30–40 °C), on phenolics, tocopherols, fatty acid composition, oxidative stability (OSI), antioxidant capacity (AC), and volatile composition in VOOs from three Croatian varieties: Istarska Bjelica, Levantinka, and Oblica. A full factorial experimental design was used with two independent variables: treatment temperature and olive variety. Olive pastes were treated after crushing and before malaxation. Data were evaluated using ANOVA, partial least squares (PLS) regression, and response surface methodology (RSM). Istarska Bjelica showed the highest OSI improvement (+16%) mostly linked to elevated phenolic compounds. Levantinka exhibited moderate responses, with slight OSI and AC declines. Oblica was most sensitive to heating, showing OSI and AC reductions (up to 28%), despite increased oleocanthal and olacein. RSM identified optimal FTT temperatures for each variety: 18.9 °C (Istarska Bjelica), 15.4 °C (Levantinka), and 15.5 °C (Oblica). These findings support variety-specific FTT as an effective strategy to improve VOO functional and sensory quality. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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16 pages, 767 KB

Open AccessArticle

Flavouring Tunisian Extra Virgin Olive Oil (EVOO) with Cloves: Quality Indices, Stability, and Consumers’ Purchase Survey

by Monia Ennouri, Slim Smaoui and Theodoros Varzakas

Foods 2025, 14(12), 2114; https://doi.org/10.3390/foods14122114 - 16 Jun 2025

Cited by 1 | Viewed by 1481

Abstract

The objective of our study is to monitor the stability of Extra Virgin Olive Oil (EVOO) flavoured with cloves. Two flavouring processes were tested, namely the maceration of cloves in olive oil and the grinding of cloves with olives. The analysis of the obtained oils showed that the process of the simultaneous grinding of the cloves with the olives produced a better oil quality than the maceration process in terms of richness in total phenols. The co-crushing method increased the total phenols in the olive oil by 34.24% and 73.37%, compared to the maceration method with an increase of only 17.1% and 52.35%, respectively, for the 2 and 4% of cloves addition. Fluorescence spectroscopy analysis of the oils supplied useful and complementary results. The aromatized olive oil developed by simultaneous grinding was subjected to ageing acceleration at 60 °C in the dark for 165 days. Results indicated that the acidity and the value of the specific extinction coefficient K₂₃₂ of the control EVOO followed the standards of the International Olive Oil Council. During accelerated storage, the degradation of total phenols was marked as less for the flavoured EVOOs than for the control samples. After 165 days of storage, the colour of all olive oil samples was modified, with this change being the most apparent for unflavoured oil with a 45.6% and 46.4% decrease in L and b* vs. 38.8% and 22.4% for C1, and 45.5% and 37.2% for C2 respectively. After 165 days of storage, all the oil samples were darker and red. Flavouring EVOO with cloves offered a better stability to the oil. A consumer survey involving 224 participants revealed that despite the fact that only 30% were familiar with flavoured oils, 83.9% expressed a willingness to purchase clove-flavoured olive oil if it became available on the market. Flavoured oils offer a good alternative to multiply olive oil-based products and thus offer additional opportunities for the marketing of olive oils. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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18 pages, 2716 KB

Open AccessArticle

Changes in the Volatile Profile, Fruity Flavor, and Rancidity in Virgin Olive Oils During Storage by Targeted and Untargeted Analytical Approaches

by Rosalba Tucci, Chiara Cevoli, Alessandra Bendini, Sara Barbieri, Enrico Casadei, Enrico Valli and Tullia Gallina Toschi

Foods 2025, 14(11), 1884; https://doi.org/10.3390/foods14111884 - 26 May 2025

Cited by 8 | Viewed by 1985

Abstract

The changes in monovarietal extra virgin olive oils (EVOOs), produced with olives grown under different agronomic conditions, were investigated by targeted and untargeted analytical approaches. Specifically, volatile molecules were monitored in oils just produced and stored for 6 and 12 months with two different packaging solutions. The targeted SPME-GC–MS method showed an increase in volatile markers of lipid oxidation. Moreover, more rapid analytical approaches, namely targeted HS-GC–IMS and untargeted FGC, were used to investigate volatile organic compounds (VOCs). These chromatographic methods, respectively, returned heatmaps and fingerprint profiles that were elaborated on by multivariate analysis. Exploratory principal component analysis performed on the data from VOCs allowed the clustering of samples based on the storage time. The quality of samples was also determined by a panel test. Furthermore, this study employed previously built models using partial least squares discriminant analysis to confirm the sensory classification of the stored samples. Based on these predictive models, all samples were confirmed as EVOO, except for one categorized as virgin (rancid according to the panel test). This classification was further supported by the SPME-GC–MS analysis, which revealed higher concentrations of lipid oxidation markers in this specific sample, in particular the (E)-2-heptenal reached a concentration twenty times higher than its odor threshold. In addition, five oils were inconsistently classified by the models and considered at risk of downgrading the commercial category after 12 months of storage. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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13 pages, 1609 KB

Open AccessArticle

Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils

by Sonia Tomé-Rodríguez, Francisco Barba-Palomeque, Mónica Calderón-Santiago, José María Penco-Valenzuela and Feliciano Priego-Capote

Foods 2025, 14(9), 1620; https://doi.org/10.3390/foods14091620 - 3 May 2025

Cited by 4 | Viewed by 2399

Abstract

Organoleptic features allow extra virgin olive oil (EVOO) to be distinguished from other commercial categories and to determine consumer preferences. In this study, we evaluated the influence of the phenolic content on the intensity of two characteristic attributes, namely, bitterness and pungency. The organoleptic analysis was carried out by a panel of trained tasters, who categorized a set of 200 EVOO samples produced in two consecutive crop seasons into three intensity levels (“Delicate”, “Medium”, and “Robust”) according to current regulations. The total phenolic content was correlated with the intensity of both attributes, but a different contribution was identified for individual phenols. For bitterness, aglycone isomers of oleuropein and ligstroside provided over 70% discrimination power (estimated by receiver operating characteristic analysis), while oleocanthal and oleacein were associated with a decrease in bitterness intensity. In addition, the intensity of pungency intensity was related to the content of oleocanthal, oleomissional, and oleokoronal, as they allowed the classification of about 75% of the “Robust” pungency EVOOs. With these premises, it is possible to obtain olive oils with the desired intensity of bitterness and pungency by controlling the factors that influence phenolic metabolism. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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29 pages, 1468 KB

Open AccessArticle

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

by Taha Mehany, José M. González-Sáiz and Consuelo Pizarro

Foods 2025, 14(2), 260; https://doi.org/10.3390/foods14020260 - 15 Jan 2025

Cited by 13 | Viewed by 9277

Abstract

This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr). The investigation focuses on prolonged deep frying (DF) conditions at 170 °C and 210 °C, over durations ranging from 3 to 48 h, with the aim of improving sensorial attributes, polyphenolic content, and thermal oxidative stability. Parameters, such as acidity, peroxide value (PV), K₂₃₂, K₂₇₀, ΔK, phenolic compounds, and sensory attributes, were monitored. The PV did not exceed the standard limit in HTyr-EVOO at 210 °C/24 h; however, in non-supplemented EVOOs, it remained within the limits only up to 210 °C/18 h. Acidity stayed within the acceptable limit (≤0.8) at 170 °C/24 h in both enriched and non-enriched EVOOs. K₂₃₂ values were ≤2.5 in HTyr-EVOO fried at 170 °C/18 h. K₂₇₀ and ΔK did not exceed the limits in HTyr-EVOO at 170 °C/3 h, whereas they surpassed them in non-supplemented oils. Additionally, HTyr and tyrosol levels were significantly higher (p < 0.05) in HTyr-EVOOs. Phenolic compounds, including verbascoside, pinoresinol, 1-acetoxypinoresinol, and phenolic acids, such as chlorogenic, vanillic, homovanillic, 4-dihydroxybenzoic, and caffeic acids, were detected in HTyr-EVOOs. Oxidized secoiridoid derivatives increased significantly as DF progressed. Moreover, sensory analysis revealed that positive attributes in EVOOs—such as fruity, bitter, and pungent notes—decreased significantly with increasing temperature and frying duration (p < 0.05). Beyond 210 °C/6 h, these attributes were rated at zero. However, HTyr-EVOOs exhibited lower rancidity compared to non-enriched oils under identical conditions, attributed to the protective effect of HTyr. In conclusion, HTyr-EVOOs demonstrated thermal stability up to 210 °C/6 h, retaining desirable sensory qualities, higher phenolic content, and reduced degradation. These findings indicate that natural OFEs have strong potential as food additive in deep fried EVOOs, enhancing sensory properties, health benefits, and overall oil stability. This innovation provides a practical solution for the food industry by improving the biostability and versatility of EVOO. Further research is recommended to investigate various EVOO categories and oils from diverse origins. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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17 pages, 1937 KB

Open AccessArticle

Looking for Typical Traits in Monovarietal VOOs According to Their Phenolic Composition

by Maria Giovanna Molinu, Pierfrancesco Deiana, Sandro Dettori, Luca Mercenaro, Giovanni Nieddu, Antonio Dore, Nicola Culeddu and Mario Santona

Foods 2024, 13(21), 3425; https://doi.org/10.3390/foods13213425 - 27 Oct 2024

Cited by 2 | Viewed by 1462

Abstract

Due to its high sensitivity to numerous variability sources, it is hard to define the typicity of a monovarietal virgin olive oil (VOO) according to its phenolic profile. In this study, we aimed to identify the features of phenolic composition that are persistent and minimally affected by variability sources, making them potential varietal markers. We separately analyzed three databases of monovarietal VOO phenolic compositions, determined by liquid chromatography, from three different cultivars. The first database was produced from the original data of the Bosana cultivar. The other two were obtained through a systematic analysis of scientific literature on Coratina and Frantoio cultivars. Several statistical tools, including coefficient of variability, correlations, and linear regression models, were used to find recurring proportions or ratios unaffected by variability sources suitable to define typical varietal traits. Some proportions between molecules, mostly within the same phenolic class, remain constant. Strong correlations between (i) flavonoids were observed in Bosana and Frantoio VOOs (R² = 0.87 and 0.77, respectively), (ii) oleacein-oleocanthal (Bosana, R² = 0.81) (iii) oleuropein aglycon-ligstroside aglycon (Frantoio, R² = 0.88), and (iv) lignans (Coratina, R² = 0.84). These traits could be useful tools for defining the typicity of monovarietal VOOs. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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Review

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28 pages, 4350 KB

Open AccessReview

Mineral Oils in Olive Oils: Background, Analytical Determination, Sources of Contamination, and Possible Mitigation Strategies

by Sabrina Moret, Seyedeh Farnaz Sadeghian, Luca Menegoz Ursol and Laura Barp

Foods 2026, 15(8), 1281; https://doi.org/10.3390/foods15081281 - 8 Apr 2026

Viewed by 882

Abstract

Mineral oil hydrocarbons (MOH), comprising saturated (MOSH) and aromatic (MOAH) compounds, are ubiquitous lipophilic contaminants. This review critically examines their occurrence, toxicology, analysis, contamination sources, and mitigation strategies in the olive oil sector. Emphasis is placed on analytical evolution, highlighting online LC-GC-FID and the EN ISO 20122:2024 standard, including advances in saponification and epoxidation to minimize biogenic interferences. Monitoring data reveal that virgin olive oils from the market can sometimes exceed the 2.0 mg/kg limit for the MOAH. Ten times higher levels are usually found in olive pomace oils (OPOs). In OPO, solvent extraction causes a significant reconcentration of hydrocarbons remaining on the solid matter after physical extraction and accumulating during the open-air storage of pomace. Conversely, for virgin oils, contamination can occur at multiple points along the supply chain, but harvesting emerged as the most important critical step, often due to accidental contact with lubricants, greases, or hydraulic fluids. Post-milling operations may also contribute to contamination. Mitigation strategies rely on Good Agricultural and Manufacturing Practices, focusing on the systematic replacement of technical-grade lubricants with food-grade alternatives. Additionally, olive washing can reduce initial MOSH content, while refining further lowers levels, particularly in lighter fractions. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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Other

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35 pages, 626 KB

Open AccessSystematic Review

Bioactive Enrichment and Sustainable Processing of Vegetable Oils: New Frontiers in Agri-Food Technology

by Sandra Montoro-Alonso, Xavier Expósito-Almellón, Daniel Martínez-Baena, Joana Martínez-Martí, Ascensión Rueda-Robles, Raúl Pérez-Gálvez, Rosa Quirantes-Piné and Jesús Lozano-Sánchez

Foods 2025, 14(5), 769; https://doi.org/10.3390/foods14050769 - 24 Feb 2025

Cited by 7 | Viewed by 3448

Abstract

Vegetable oils are highly valued for their nutritional and functional properties, driving scientific interest in developing innovative technologies to enhance production processes. These advancements aim to improve yield, nutritional profiles and organoleptic and functional characteristics. Additionally, vegetable oils have been recognised for their ability to incorporate phenolics as bioactive compounds through stabilisation methods, further enhancing their health benefits. This study conducts a systematic review addressing two main objectives: (i) advanced technologies intended to enhance extraction efficiency while improving the overall quality of vegetable oils and (ii) stabilisation strategies developed to enrich and fortify edible vegetable oils with special focus on phenolic compounds. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology was applied to evaluate their applications in developing bioactive vegetable oil ingredients and foods. Extraction techniques were assessed based on efficiency in yield and their impact on nutritional, organoleptic and functional properties. Pulsed electric field technology emerged as the most promising approach, offering an optimal balance between oil yield and quality. Combining stirring or high-performance dispersion with ultrasound proved effective in forming stable emulsions for phenolic stabilisation. These strategies provide valuable insights for the agro-industrial sector to enhance production processes and develop healthier, bioactive vegetable oils. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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