Search Results (112)

The olive oil industry, a key component of Southern Europe’s agricultural sector, generates large amounts of by-products during processing, including olive leaves, branches, stones, and seeds. In the context of growing environmental concerns and limited natural resources—particularly in the Mediterranean regions—there is increasing interest in circular economy approaches that promote the valorization of agricultural residues. These by-products are rich in bioactive compounds, particularly phenolics such as oleuropein and hydroxytyrosol, which are well known for their antioxidant and anti-inflammatory activities. This study aimed to evaluate the phenolic content and antioxidant capacity of by-products from three olive cultivars using high-performance liquid chromatography with photodiode array detection (HPLC–PDA) and mass spectrometry (MS). The leaves and seeds, particularly from the “Cobrança” and a non-identified variety, presented the highest antioxidant activity, as well as the highest concentration of phenolic compounds, demonstrating once again the direct relationship between these two parameters. The identification of the compounds present demonstrated that the leaves and branches have a high diversity of phenolic compounds, particularly secoiridoids, flavonoids, phenylpropanoids, phenylethanoids, and lignans. An inverse relationship was observed between the chlorophyll and carotenoid content and the antioxidant activity, suggesting that phenolic compounds, rather than pigments, are the major contributors to antioxidant properties. Therefore, the by-products of the olive oil industry are a valuable source of sustainable bioactive compounds for distinct industrial sectors, such as the food, nutraceutical, and pharmaceutical industries, aligning with the European strategies for resource efficiency and waste reduction in the agri-food industries. Full article

The olive oil sector constitutes a fundamental pillar in the Mediterranean region from socio-economic and cultural perspectives. Nonetheless, it produces significant amounts of waste, leading to numerous environmental issues. These waste streams contain valuable compounds that can be recovered and utilized as inputs for various applications. This study introduces a novel value chain for olive wastes, focused on extracting lignin from olive pomace by ionic liquids and polyphenols from olive mill wastewater, which are then incorporated as hybrid nanoparticles in the formulation of an innovative starch-based biofertilizer. This biofertilizer, obtained by using residual wastewater as a source of soluble nitrogen, acting at the same time as a plasticizer for the biopolymer, was demonstrated to surpass traditional NPK biofertilizers’ efficiency, allowing for root growth and foliage in drought conditions. In order to recognize the environmental impact due to its production and align it with the technical output, the circularity and environmental performance of the proposed system were innovatively evaluated through a combination of Life Cycle Assessment (LCA) and the Material Circularity Indicator (MCI). LCA results indicated that the initial upcycling process was potentially characterized by significant hot spots, primarily related to energy consumption (>0.70 kWh/kg of water) during the early processing stages. As a result, the LCA score of this preliminary version of the biofertilizer may be higher than that of conventional commercial products, due to reliance on thermal processes for water removal and the substantial contribution (56%) of lignin/polyphenol precursors to the total LCA score. Replacing energy-intensive thermal treatments with more efficient alternatives represents a critical area for improvement. The MCI value of 0.84 indicates limited potential for further enhancement. Full article

The olive oil-production sector engages with the environment on multiple levels, and the valorization of olive pomace (OP) has emerged as a key strategy to improve the entire system’s sustainability. Numerous studies have investigated the biological effects of OP phenolic fraction for nutraceutical applications, highlighting its antioxidant properties. This study aimed to assess the effect of an OP extract (OPE) and its phenolic content on ferroptosis induced by RAS-selective lethal 3 (RSL3), an inhibitor of glutathione peroxidase 4. After characterization of OPE phenolic composition, its antioxidant properties were confirmed through the Fenton reaction assay. Subsequently, we examined the effect of OPE on ter-butyl hydroperoxide-induced ROS generation and lipid peroxidation in TPH-1 and HIECs cells and found that OPE reduced ROS and lipid peroxidation. RSL3 decreased the number of vital cells, which was associated with an elevation in ROS and lipid peroxidation, and a reduction in GSH. Interestingly, all these detrimental effects were reversed by OPE. Furthermore, OPE was also found to significantly increase GSH and the GSH/GSSG ratio per se. In conclusion, the fact that OPE decreases ROS and lipid peroxidation induced by RSL3 and augments GSH and cell viability suggests that OPE has potential as a ferroptosis inhibitor. Full article

Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) are powerful techniques that have been employed to analyze foodstuffs comprehensively. These techniques offer in-depth information about the chemical composition, structure, and spatial distribution of components in a variety of food products. Quantitative NMR is widely applied for precise quantification of metabolites, authentication of food products, and monitoring of food quality. Low-field ¹H-NMR relaxometry is an important technique for investigating the most abundant components of intact foodstuffs based on relaxation times and amplitude of the NMR signals. In particular, information on water compartments, diffusion, and movement can be obtained by detecting proton signals because of H₂O in foodstuffs. Saffron adulterations with calendula, safflower, turmeric, sandalwood, and tartrazine have been analyzed using benchtop NMR, an alternative to the high-field NMR approach. The fraudulent addition of Robusta to Arabica coffee was investigated by ¹H-NMR Spectroscopy and the marker of Robusta coffee can be detected in the ¹H-NMR spectrum. MRI images can be a reliable tool for appreciating morphological differences in vegetables and fruits. In kiwifruit, the effects of water loss and the states of water were investigated using MRI. It provides informative images regarding the spin density distribution of water molecules and the relationship between water and cellular tissues. ¹H-NMR spectra of aqueous extract of kiwifruits affected by elephantiasis show a higher number of small oligosaccharides than healthy fruits do. One of the frauds that has been detected in the olive oil sector reflects the addition of hazelnut oils to olive oils. However, using the NMR methodology, it is possible to distinguish the two types of oils, since, in hazelnut oils, linolenic fatty chains and squalene are absent, which is also indicated by the ¹H-NMR spectrum. NMR has been applied to detect milk adulterations, such as bovine milk being spiked with known levels of whey, urea, synthetic urine, and synthetic milk. In particular, T2 relaxation time has been found to be significantly affected by adulteration as it increases with adulterant percentage. The ¹H spectrum of honey samples from two botanical species shows the presence of signals due to the specific markers of two botanical species. NMR generates large datasets due to the complexity of food matrices and, to deal with this, chemometrics (multivariate analysis) can be applied to monitor the changes in the constituents of foodstuffs, assess the self-life, and determine the effects of storage conditions. Multivariate analysis could help in managing and interpreting complex NMR data by reducing dimensionality and identifying patterns. NMR spectroscopy followed by multivariate analysis can be channelized for evaluating the nutritional profile of food products by quantifying vitamins, sugars, fatty acids, amino acids, and other nutrients. In this review, we summarize the importance of NMR spectroscopy in chemical profiling and quality assessment of food products employing magnetic resonance technologies and multivariate statistical analysis. Full article

Under the context of increasing demand for transparency, efficiency, and trust in food systems, digital traceability is emerging as a key strategy for improving value creation across agri-food supply chains. This study investigates how different governance structures influence the design and effectiveness of digital traceability systems. We develop an analytical framework linking four guiding questions (why, where, how, and who) to traceability performance and apply it to five Italian supply chains (wine, olive oil, cheese, pasta, and dairy) through 28 semi-structured interviews with companies, cooperatives, and technology providers. The results show that governance models shape traceability adoption and function. In captive systems (e.g., wine), traceability ensures compliance but limits flexibility, while in modular or relational systems (e.g., pasta and cheese), it fosters product differentiation and decentralized coordination. Across cases, digital traceability improved certification processes, enhanced consumer communication (e.g., via QR codes), and supported premium positioning. However, upstream–downstream integration remains weak, especially in agricultural stages, due to technical fragmentation and limited interoperability. The diverse experience data from company interviews reveal that only 30% of firms had fully integrated systems, and fixed costs remained largely unaffected, though variable cost reductions and quality improvements were reported in the olive oil and cheese sectors. The study concludes that digital traceability is not only a technical solution but a governance innovation whose success depends on the alignment between technology, actor roles, and institutional arrangements. Future research should explore consumer-side impacts and the role of public policy in fostering inclusive and effective traceability adoption. Full article

Climate crisis in the Mediterranean region has severely affected olive tree cultivation, especially due to the long, dry summers, when temperature often rises above 40 °C. In order to overcome such climate challenges in the olive sector, the particle film technology (PFT) was used, as an environmentally friendly alleviation technique, due mainly to the reflecting properties of clay materials. Three clay materials—attapulgite, talc, and kaolin—were applied foliarly to olive trees (both rainfed and irrigated) in July and August. At harvest, yield and oil production per tree were assessed, alongside olive oil quality and functional properties. Under irrigated conditions, trees treated with kaolin or talc in July exhibited the highest yields, whereas under rainfed conditions, trees treated with attapulgite in August, followed by those treated with talc in August, showed the greatest yields. Oil production exceeded that of controls in rainfed trees across nearly all clay treatments. Oils from irrigated trees treated with talc in August and rainfed trees treated with talc in July exhibited high phenolic content, though antioxidant capacity peaked in oils from trees treated with talc in August. These oils, along with those from trees treated with attapulgite in August, contained the highest concentrations of hydroxytyrosol and oleacein. In rainfed trees, most clay treatments resulted in oils with elevated oleic acid (C18:1) and reduced linoleic acid levels, yielding a high monounsaturated-to-polyunsaturated fatty acid ratio. In irrigated groves, August applications produced oils with distinct differences from controls, whereas in rainfed conditions, these differences were evident regardless of application timing. Clay materials offer a promising approach for mitigating abiotic stress under Mediterranean summer conditions; however, further research is needed to elucidate their mechanisms of action. This study represents the first report of foliar attapulgite application in plants and talc application in olive trees. Full article

The expansion of the construction sector has contributed to the depletion of raw materials and an increased demand for resources; therefore, sustainable approaches are required to satisfy the construction demand. The present study explores the development of geopolymers by utilizing industrial by-products from mining, ceramics, olive oil production, and steel manufacturing. Specifically, slate stone cutting sludge (SSCS) and chamotte (CH) are used as aluminosilicate precursors, with olive biomass bottom ash (OSBA) acting as an alkaline activator, along with sodium silicate, and steel granulated slag (SGS) incorporated as an aggregate. Novel geopolymers were prepared with consistent proportions of SSCS and OSBA while varying the CH content from 10 to 2 wt.%. The SGS proportion was adjusted from 35 to 50 wt.%, and different Na₂SiO₃/OSBA ratios (0.35, 0.31, 0.19, and 0.08) were examined. To identify the optimal mix, a series of physical and mechanical tests was conducted, complemented by FTIR and SEM analysis to evaluate the chemical and microstructural changes. The best-performing formulation achieved a compressive strength of 42.8 MPa after 28 days of curing. FTIR analysis identified quartz and carbonate phases, suggesting that quartz did not fully dissolve and that carbonates formed during the heating process. SEM examination of the optimal mixture indicated that the incorporation of SGS (up to 45 wt.%) facilitated the creation of a compact, low-porosity structure. EDX results revealed the presence of Ca-, Na-, Si-, Al-, and K-enriched phases, supporting the formation of (N, C)-A-S-H gel networks. These results demonstrate the potential of utilizing SSCS, CH, OSBA, and SGS to create geopolymer concretes, showcasing the viability of using industrial by-products as eco-friendly substitutes for traditional construction materials. Full article

The agri-food sector is undergoing profound transformations driven by ecological and digital transitions, as well as evolving consumer and nutritional choices. These shifts pose significant challenges but also open new opportunities for businesses to enhance sustainability and competitiveness through circular economy principles. In response, Spoke 9 of the National Agritech Center (PNRR) has launched a survey to analyze agri-food companies and sustainability practices and promote circular strategies. A large-scale survey conducted in early 2024 gathered data from 3002 agri-food companies, covering 20 Italian regions and six major supply chains (wine, olive oil, dairy, milk, fruit and vegetables, and beekeeping). The study is the first attempt in Italy to get metrics on these topics from agri-food companies, and it provides a comprehensive assessment of circular economy practices in the sector. The key objectives of the work are as follows: (1) developing integrated sustainability indicators; (2) sector-specific circular metrics; (3) identifying best practices and gaps; (4) supporting policy and decision-making; and (5) benchmarking and monitoring. Full article

Olive cultivation is still concentrated within the Mediterranean basin, although the last thirty years have seen an expansion into geographical areas outside it. Traditional olive groves, with large planting distances and centuries-old trees, still predominate. However, more and more space is being given over to modern plantations, which allow an ever-increasing degree of mechanisation, although some legal restrictions, often related to the monumental nature of the plantations, make the conversion of old plantations into new ones not always easy. The extreme case is super-intensive olive growing, where the very concept of olive growing has been rethought. In this context, harvesting is the most time-consuming and costly of the cultivation operations. Without it, or rather without a high degree of mechanisation, it is still not possible to produce high-quality oils. A leading role is always played by the trunk shakers, who are still the undisputed protagonists in this sector. This review looks at trunk shakers in olive groves, showing the latest models, and their strengths and weaknesses, based on the research carried out in recent decades. Full article

The production process of extra virgin olive oil, which is a strategic asset of the Italian agrifood sector, can be innovated in its impact on the environment, according to a dual approach: (a) with a view to a circular economy, acting on the waste it produces, either correctly disposing of it or effectively reusing it, and (b) with a view to emissions, reducing the carbon footprint that it generates, starting from the supply chain. This dual approach, clearly contributing to the circular economy paradigm and the achievement of a zero-emission economy, requires the sector to make significant investments in technological innovation. To this end, this study highlights the importance of the financial resources that can be obtained either through financial intermediaries, in particular banks, now able to provide green loans with a positive environmental impact, or through the financial markets and the use of securities issues, such as green bonds. Full article

The olive oil supply chain generates a substantial number of by-products, presenting significant environmental, economic, and social challenges. However, these by-products, such as pomace, wastewater, and biomass, also offer valuable opportunities for implementing a circular economy (CE) model that enhances sustainability. Despite increasing attention to the valorization of these by-products, understanding of the indicators used to measure circularity in this context remains limited. This systematic review examined the existing literature on circular economy indicators employed to assess the use of by-products in the olive oil supply chain. The aim was to provide a comprehensive overview of the most suitable indicators in this sector, while identifying best practices for quantifying and monitoring progress towards a more circular system. The review followed the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines, and bibliometric analysis was conducted using CiteSpace 6.4 R1 software. The results highlighted a key indicator, the Material Circularity Indicator (MCI). Additionally, methodologies such as Life Cycle Assessment (LCA) and water footprint (WF) were evaluated, while challenges were identified, including the need for standardized metrics and improved data collection across the supply chain. This review provides valuable insights for both future research and policy decisions aimed at promoting sustainability and circularity in the olive oil industry. Full article

The olive oil industry generates large volumes of by-products, creating notable environmental and economic concerns. Among these, olive cake (OC)—a primary by-product of olive oil extraction—stands out due to its high content of bioactive compounds and potential for value-added recycling. This study focused on characterizing six OC samples from the Trás-os-Montes and Alto Douro regions, collected at different processing times and mills. The samples included two derived from pressing (COC), two from two-phase centrifugation (TPOC; one partially pitted and one dehydrated), and two exhausted OC (EOC) samples. Fundamental analyses assessed total phenols, ortho-diphenols, flavonoids, antioxidant capacity, and tannin content. Results revealed significant variation (p < 0.05) in phenolic composition, namely ortho-diphenols and flavonoid levels among the samples. EOC 2 exhibited the highest concentrations (19.61, 21.82, and 20.12 mg CAT/g, respectively), while COC 2 had the lowest (5.08, 5.08, and 2.76 mg GA/g, respectively). This correlated with elevated antioxidant activity in EOC 2, as measured by FRAP, DPPH, and ABTS assays (129.98, 78.00, and 56.65 μmol Trolox/g). In contrast, COC 1 and COC 2 displayed the lowest antioxidant activities (32.61 μmol Trolox/g in FRAP and 17.24 and 18.98 μmol Trolox/g in DPPH). Tannin analysis showed the highest total tannin content in the dehydrated and pitted OC samples (250.31 and 240.89 mg CAT/100 g), with COC 2 showing the lowest (88.17 mg CAT/100 g). Condensed tannin content varied significantly, with EOC 2 presenting the highest level (328.17 mg CAT/100 g) and COC 2 the lowest one (20.56 mg CAT/100 g). Through HPLC-PDA-MS, 22 compounds were identified, with luteolin and verbascoside being particularly prevalent. This in-depth characterization supports the potential valorization of olive by-products, advancing sustainability and promoting a circular economy in the olive oil sector. Full article

Reliable detection of sunflower (Helianthus annuus) in edible and used cooking oil (UCO) is crucial for the sustainable production of food and biodiesel. In this study, a variety of sunflower oils (crude, cold pressed, extra virgin, refined, and UCO) were examined using different methods of DNA extraction and PCR amplification to develop an efficient technology for the identification of sunflower in oils. DNA extraction kits such as NucleoSpin Food, DNeasy mericon Food, and Olive Oil DNA Isolation as well as modified CTAB method were found to be able to isolate amplifiable genomic DNA from highly processed oils. Novel uniplex, double, and nested PCR systems targeting the sunflower-specific helianthinin gene were developed for efficient identification of sunflower. New sunflower DNA markers were revealed by uniplex PCRs. The combination of modified CTAB and nested PCR was demonstrated as a reliable, rapid, and cost-effective technology for detecting traces of sunflower in 700 μL of highly processed oil, including refined and used cooking oil. The study will contribute to both the food industry and the energy sector as developed methods can be used for oil authenticity testing in food and biodiesel production. Full article

Squalene is a bioactive compound with significant health benefits, predominantly found in extra virgin olive oil (EVOO) and its processing by-products. This critical review explores the analytical determination of squalene in EVOO and various by-products from olive oil production, highlighting its potential as a valuable ingredient in functional foods. An overview of existing analytical methods is provided, focusing on different approaches to sample preparation before analytical determination, evaluating their effectiveness in quantifying squalene concentrations. Studies not primarily centered on analytical methodologies or squalene quantification were excluded. A critical gap identified is the absence of an official method for squalene determination, which hinders comparability and standardization across studies, underscoring the importance of developing a reliable, standardized method to ensure accurate quantification. The valorization of squalene involves advocating for its extraction from olive oil processing by-products to enhance sustainability in the olive oil industry. By recovering squalene, the industry can not only reduce waste but also enhance functional food products with this health-promoting compound. Additionally, there is a need for economically sustainable and environmentally friendly extraction techniques that can be scaled up for industrial application, thus contributing to a circular economy within the olive oil sector. Full article

Xylella fastidiosa subsp. pauca (Xfp) is a significant threat to Mediterranean agriculture, particularly impacting olive trees in southern Italy, causing Olive Quick Decline Syndrome. Resistant olive cultivars, such as ‘Leccino’ and ‘Fs-17’, have been identified as alternatives to restore the oliviculture within the infected areas. ‘Frantoio’ and ‘Cipressino’ are included in ongoing studies on genetic resistance to Xfp. The mechanization of olive harvesting is essential for reducing production costs in the olive oil sector. Two systems, trunk shakers and over-the-row machines, are used depending on the tree density and canopy structure, with super-high-density systems offering advantages in terms of cost and efficiency. This study investigates the feasibility of using simple and non-destructive indices to assess the optimal mechanical harvesting time. Different physical ripening indices, including detachment force, fresh weight, pigmentation, and firmness, were measured on four olive cultivars (‘Fs-17’, ‘Leccino’, ‘Frantoio’, ‘Cipressino’) in southern Italy over two years. The study found that the pigmentation index had a strong relationship with the detachment index, particularly for ‘Fs-17’, and ‘Leccino’, providing a reliable non-destructive measure for optimal harvesting time. The results indicate that the optimal harvesting times for mechanical harvesting are early September for ‘Cipressino’, early October for ‘Fs-17’, and mid-October for ‘Frantoio’ and ‘Leccino’. Full article