Special Issue "Microbial Biotechnology in Olive Industry"

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

Deadline for manuscript submissions: 15 July 2021.

Special Issue Editors

Dr. Gianluca Bleve
Website
Guest Editor
Institute of Sciences of Food Production, National Research Council, Lecce, Italy
Interests: food biotechnology; microbiology; table olives; fermentation; food products; valorization of agro-food co-products; food biotechnology
Special Issues and Collections in MDPI journals
Dr. Angela Cardinali
Website
Guest Editor
Institute of Sciences of Food Production (ISPA), Italian National Research Council, Rome, Italy
Interests: food chemistry; nutraceuticals and botanicals; polyphenols; functional foods; antioxidants; biaccessibility; bioavailability
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues, 

The olive industry is a very important economic resource for the countries of the Mediterranean Basin, where the cultivation of olive trees (Olea europea L.) is an ancient tradition. However, extracts and derived products are known and diffused around the world for their fundamental health properties, mainly ascribable to the widely recognized positive effects of Mediterranean Diet. Three main goods derive from the olive drupe—two recognized as fundamental food products such as olive oil and table olives; and one class, which includes pomace, patè olive cake (POC), and olive mill wastewaters (OMWs), are still considered as by-products.

Recent publications have emphasized the importance of the selection and use of microorganisms, mainly lactic acid bacteria and yeasts, as starter cultures during table-olive processing. In addition to their role in positively influencing the fermentation process, they can protect table olives from undesired microorganisms and enhance product stability and shelf life, but also help the maintenance and/or improvement of nutritional and healthy features of the product due to their own probiotic traits and to their activities in delivering associated bioactive compounds such as polyphenols, vitamins, fiber, minerals, and triterpenic acids that are linked to the reduction of heart disease and other age-related morbid conditions.

Microorganisms isolated from olive oil, especially thanks to their abilities to tolerate a fatty/oily environment, can offer biotechnological potential for both the development of new oily food products and the bioremediation of wastewaters and soils. New anaerobic and aerobic treatments of POC and OMWs can represent promising approaches in changing them from high-cost management wastes into new renewable sources for industry and agriculture.

New insights in basic and advanced research and processing (bio)technologies making it possible to obtain products, including new ones, with improved nutritional and/or functional features and prolonged shelf life, are sought for this Special Issue. 

Dr. Gianluca Bleve
Dr. Angela Cardinali
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 papers will be 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 monthly 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 2000 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

  • fermentation
  • table olives
  • olive industry by-products
  • microbiota
  • safety
  • biopreservation
  • probiotics
  • bioactive compounds
  • predictive microbiology
  • nutritional features

Published Papers

This special issue is now open for submission.
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