Search Results (1,005)

Climate change-induced abiotic stress, particularly heat and drought during olive oil accumulation, significantly threatens the productivity and oil quality of olive trees (Olea europaea L.). This study investigated the efficacy of pre-harvest elicitation using the biostimulants harpin and chitosan (both as commercially available products) under summer conditions in Greece, in commercially productive rainfed groves of cv. ‘Megaritiki’. Multivariate analysis (PCA and factor analysis) revealed that pre-harvest application of these elicitors successfully balanced the trade-off between oil yield and quality. Both harpin and chitosan maintained hydrolytic (free acidity—0.25 and 0.29 g oleic acid 100 g⁻¹, respectively, compared to 0.56 g oleic acid 100 g⁻¹ in the control) and primary oxidative markers (peroxides—4.16 and 4.16 meq O₂ kg⁻¹, respectively, compared to 5.20 meq O₂ kg⁻¹ in the control) at exceptionally low levels compared to untreated trees. The treatments induced a distinctive metabolic shift regarding volatile compounds governed by the lipoxygenase (LOX) pathway. Harpin application was strongly associated with complex floral and fruity volatile compounds (2-hexen-1-ol and trans-2-hexenal) and a high α-tocopherol concentration (38.58 mg kg⁻¹ compared to 23.12 mg kg⁻¹ in the control), suggesting an enhanced physiological response in favor of oil quality attributes. Conversely, chitosan elevated the oxidative stability of the oil by increasing total phenol concentration (by almost 97% compared to the control) and prioritizing the accumulation of the stable monounsaturated fatty acids (oleic acid—increased by 12.5% compared to the control) over polyunsaturated ones (linoleic acid), while endowing the oil with desirable “green freshness” aromas (cis-3-hexenal). These results demonstrate that elicitation with harpin and chitosan is a potent tool for sustainably enhancing extra virgin olive oil quality under rainfed conditions in Greece, steering fruit metabolism toward a premium nutraceutical and sensory profile and enhancing the functional properties of the oil (phenol content, antioxidant capacity, monounsaturated fatty acids, α-tocopherol and squalene). Full article

Extra-virgin olive oil (EVOO) is a chemically complex lipid matrix whose minor constituents—especially phenolic secoiridoids—drive sensory quality, oxidative stability, and health benefits. However, these bioactives are vulnerable to heat, light, oxygen, and pro-oxidant metals during processing and distribution, while the high cost of EVOO often makes it a target for adulteration and mislabeling. This review critically assesses nano-enabled, food-grade strategies that (i) preserve phenolics and aroma compounds through nanoencapsulation, inclusion complexes, Pickering stabilization, and structured lipid systems; (ii) control their release and bioaccessibility during digestion; and (iii) enhance authenticity verification via sensor-ready packaging, spectroscopy/chemometrics, and digital traceability systems (IoT, machine learning, blockchain). We align these innovations with the “product identity constraints” of the EVOO category and with official quality standards used in routine control (IOC/EU). Finally, we explore circular valorization of olive-mill by-products within food-centered biorefineries, outlining pathways to convert biomass into ingredients, materials, and energy, thus reducing environmental impacts. Research priorities are proposed to develop scalable, regulation-compliant nanotechnologies that extend shelf life and increase consumer trust without compromising EVOO category standards. Full article

The large-scale use of compost in arable cropping systems is often limited by the large quantities required to meet the crop’s nutritional needs. Palletization can increase the nutrient density of organic fertilizers and improve their logistical feasibility by reducing storage, transport and application costs. This study evaluated the agronomic and environmental performance of compost pellets derived from pig slurry solids and olive pomace, using them as an alternative nitrogen source for wheat (Triticum aestivum L.) cultivated under Mediterranean conditions. A field experiment was conducted during the 2022–2023 growing season, with four treatments arranged in 24 m² replicated plots: an unfertilized control (C); pelletized compost (PSCOP); fresh pig slurry (PS); and mineral fertilization based on monoammonium phosphate and urea (IN). Excluding the control treatment, all fertilized plots received a uniform nitrogen rate of 150 kg N ha⁻¹. Soil chemical properties and nutrient availability (Pext, NH₄⁺-N and NO₃⁻-N) were evaluated at the beginning and end of the experiment, while wheat yield and grain quality were assessed at harvest. Greenhouse gas (GHG) emissions were monitored throughout the cropping season to evaluate environmental impacts. The results showed that the wheat yields achieved with PSCOP were comparable to those obtained with PS, although they remained lower than those achieved with mineral fertilization. Grain quality was not adversely affected by the application of PSCOP. Furthermore, PSCOP resulted in lower GHG emissions than mineral fertilization, with values closer to those observed in the unfertilized control. These findings suggest that pelletized organic fertilizers such as PSCOP may be a promising way to enhance nutrient circularity and reduce reliance on synthetic fertilizers and maintain crop productivity and limit environmental impact in Mediterranean agricultural systems. Full article

The Protected Designation of Origin (PDO) “Oliva di Gaeta” is a type of Italian fermented table olive obtained through a spontaneous fermentative process (“Itrana” method) driven by the indigenous olives microbiota. Although the use of starter cultures may improve the fermentative process and the quality of the final product, this has been poorly investigated for PDO Gaeta olives. In this study, we evaluated the use of Lactiplantibacillus pentosus O17 as a starter culture for the production of Gaeta-like olives. Three fermentations were performed: a spontaneous process (according to PDO regulation, trial A), fermentation driven by Lpb. pentosus O17 (trial B), and O17-driven fermentation combined with different brine formulation (trial C). Physicochemical properties (i.e., pH, titratable acidity, salt, and total phenolic content) and microbial population (plate counting and metataxonomy) were monitored up to 180 days. Sensory and texture profiles were evaluated in the final product. Driven fermentations (trials B and C) led faster acidification and enhanced the microbial quality of table olives without altering the organoleptic features of Gaeta-like olives. Our study suggests that the use of a starter culture and a different brining method could improve the microbiological quality of Gaeta-like olives, while preserving the traditional identity and the sensory attributes related to this PDO product. Full article

Improving nitrogen (N) use efficiency in olive cultivation is essential to address the environmental burden of N fertilizers, whose recovery efficiency rarely exceeds 55%. This study evaluates the agronomic and environmental performance of chabazite-rich zeolite as a soil amendment to enable 50% N-fertilizer reduction in olive growing. A seven-year field experiment (2017–2023) was conducted at two sites in Emilia-Romagna (Italy)—one irrigated (Brisighella) and one rainfed (Bertinoro)—comparing four autochthonous varieties under zeolite amendment (ZEO, 50% N) versus conventional fertilization (CNT, 100% N). Vegetative growth, productive parameters, oil quality and environmental impacts (Life Cycle Assessment, ISO 14040/44) were monitored. Under irrigation, ZEO maintained vegetative and productive equivalence with CNT, sustaining commercially viable yields (0.5–2.3 t ha⁻¹). Under rainfed conditions, variety-specific responses emerged: Colombina exhibited 126.2% greater trunk diameter and near-universal fruiting competence (88.9% vs. 29–35% productive plants) under ZEO, while Capolga showed treatment convergence. LCA revealed higher per-unit environmental impacts for ZEO during early orchard phases due to front-loaded extraction burdens, progressively offset by annual N-input reductions. These findings demonstrate that zeolite amendment enables agronomically viable 50% N-fertilizer reduction, with efficacy modulated by water regime and genotype. Full article

Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, valued for its bioactive constituents and associated health benefits. This study evaluated the influence of four agronomic and processing factors—harvest month, destoning, fruit washing, and bottling delay—on the chemical composition of Kolovi EVOOs from the PGI Lesvos region. A total of 34 oils were produced under standardized conditions and analyzed for phenolic compounds, tocopherols, pigments, and squalene using UPLC-QTOF-MS and HPLC-DAD. The oils were characterized by consistently high nutritional quality, with most samples fulfilling EFSA health claim thresholds for hydroxytyrosol, tyrosol and its derivatives, and α-tocopherol. Harvest month was the most influential parameter: early harvested oils (October) contained significantly higher levels of phenolics, α-tocopherol, and lutein, whereas later harvests (November) were richer in squalene. Destoning produced modest changes, with slightly higher phenolics in non-destoned oils and reduced lipophilic antioxidants in destoned samples. Fruit washing selectively decreased hydrophilic phenolics, while lipophilic compounds were largely unaffected. Bottling delays of up to 48 h under protective conditions had negligible effects on composition, aside from minor increases in specific phenolic derivatives. These findings suggest that early harvesting and careful consideration of destoning are the most effective strategies for supporting the antioxidant profile of Kolovi EVOOs, while other practices can be adjusted with limited impact on quality. Full article

This study investigated the sensory and chemical properties of extra virgin olive oil (EVOO) under simulated domestic consumption conditions. EVOO with different polyphenol contents was analyzed and stored in the dark and at room temperature (20 °C) to simulate typical household storage and consumption. The volume of the bottles at the beginning was 1 L, from which 20 mL was taken daily from the same bottle for a period of one month. Chemical and sensory analyses were performed at the beginning and at the end of the experiment, whereas total polyphenol content and volatile organic compounds (VOCs) were analyzed at 7-day intervals. The results revealed a progressive reduction in total phenolic compounds, with a more pronounced decline in the sample initially characterized by a lower phenolic content. GC/MS analysis showed an increase in aldehydes such as trans, trans-2,4-octadienal, hexanal and nonanal, as well as in acetic acid and 1-octen-3-ol during a one-month period. These chemical changes were accompanied by a slight attenuation in the herbaceous sensory descriptors of EVOOs by the end of the simulated household consumption period. This suggests that choosing EVOOs with a higher phenolic content, in addition to their recognized nutritional benefits, can offer greater protection by slowing oxidative reactions and better preserving the quality of the oil during domestic use. Full article

The use of olive by-products in livestock farming is a valuable resource, given their high levels of bioactive compounds with antioxidant and health-promoting properties. This preliminary study adopted an integrated approach to evaluate the influence of dietary Olea europaea L. polyphenols on animal welfare, physiological stress response, intestinal morphofunctional traits, and meat quality in Neroametà finishing pigs, a novel Casertana × Large White genetic line (Neroametà). Thirty pigs reared under extensive farming conditions were randomly allocated to two groups (n = 15): a control group fed a standard diet (C) and a treatment group (OL) supplemented with 300 mg/head/day of olive polyphenolic extract for 90 days. The study focused on the systemic correlation between host health and product quality. Meat composition, rheological properties, meat antioxidant activity, stress parameters, and fatty acid profiles of the longissimus lumborum and psoas major muscles were analyzed. Results showed that the OL diet significantly modulated the HPA axis, as evidenced by a marked reduction in plasma ACTH and cortisol levels, alongside improved antioxidant status. These physiological changes were positively associated with a trophic effect on the intestinal mucosa, characterized by increased villus height and a more favorable villus/crypt ratio. Regarding meat quality, the OL group exhibited superior oxidative stability, optimized pH decline, and an improved intramuscular fatty acid profile (increased MUFA and n-3 PUFA, reduced SFA). Despite the pilot scale of 30 animals, these findings provide a solid foundation for characterizing the Neroametà breed. In conclusion, Olea europaea L. polyphenols act as a multi-level modulator, enhancing physiological resilience and meat quality, offering a sustainable strategy for high-quality pork production in line with circular economy and One Health principles. Full article

The global edible oil market is consistently at risk of economically motivated adulteration, underscoring the necessity of robust analytical methods essential for authentication. Among various phytochemicals, phytosterols have emerged as powerful diagnostic markers and compositional indicators for verifying the botanical origin, purity, and quality of edible oils. This review summarizes recent advancements in phytosterol analysis, highlighting its application in detecting adulteration in high-value oils such as olive oil, tea seed oil, and sesame oil. We discuss the approaches of multiple chromatographic and mass spectrometry techniques (GC-MS, LC-MS) with chemometric analysis of novel markers like fatty acyl sterol esters and sterol degradation products. Furthermore, we discuss significant challenges, including the need for comprehensive databases, the identification of complex sterol compositional profiles, and the limitations of current standardized methods. The advancement of phytosterol-based authentication increasingly depends on the development of rapid, high-throughput, and non-targeted sterol profiling approaches, supported by artificial intelligence and bioinformatics, to ensure vegetable oil authenticity and safeguard market integrity. Full article

Tomato fruit rot severely impacts yield and quality, causing economic losses. This study aimed to identify the pathogenic fungi associated with post-harvest tomato fruit rot and characterize the transcriptomic responses of tomatoes. Pathogens were isolated from diseased tomato fruit tissues and identified using morphology, phylogenetic analysis, and in vitro pathogenicity tests. The genome of Cladosporium oxysporum Co-1 was assembled and annotated. RNA-seq analysis was used to profile transcriptional changes in tomatoes infected with C. oxysporum Co-1, with RT-qPCR validating the RNA-seq data and spectrophotometric assays analyzing the host physiological responses. Three pathogenic fungi were isolated. Colonies of C. oxysporum exhibited a near-circular shape, with colonies transitioning from an olive-green center to gray-green at the edges, and based on ITS, β-tubulin, and EF-1α gene sequences, this isolate exhibited 99% identity with C. oxysporum. The other two fungal isolates were identified as Alternaria alternata and Fusarium incarnatum, respectively, based on morphological and multi-locus sequence analysis. All three strains induced fruit rot and browning in tomatoes, confirming their pathogenicity. The genome size of C. oxysporum Co-1 was 34,515,558 bp, comprising 52 scaffolds with a GC content of 52.82%, and encoding 10,081 protein-coding genes. RNA-seq analysis showed dynamic gene expression changes in tomatoes infected with strain A, with differentially expressed genes enriched in pathogenicity-related pathways. Spectrophotometric assays revealed that peroxidase and superoxide dismutase activities decreased initially followed by an increase post-inoculation with C. oxysporum, indicating that tomatoes defend against pathogen infection through the antioxidant enzyme system. These findings revealed the pathogenic fungi were associated with post-harvest tomato rot disease, provided genomic resources for C. oxysporum, and provided insight into the host’s response to this strain. Full article

The Mediterranean Diet (MD) is recognized for its nutritional quality, health-promoting properties, and richness in bioactive compounds, yet studies analyzing complete traditional recipes considering both extractable and non-extractable fractions are limited. This study characterized the total antioxidant capacity (TAC) and phenolic profile of 56 traditional MD recipes from eight countries, grouped into European Mediterranean (France, Italy, and Spain), African Mediterranean (Tunisia, Algeria, and Morocco), and non-Mediterranean European (Luxembourg and Germany) regions. Samples were freeze-dried and subjected to aqueous-organic extraction followed by acid hydrolysis. TAC was measured using TEAC, ORAC, and total phenolics (Folin–Ciocalteu, reflecting reducing capacity), while phenolic profiles were analyzed by HPLC-DAD. Relationships between phenolics and TAC were evaluated using linear and mixed-effects models, accounting for country-level heterogeneity. Mediterranean recipes showed higher TAC and greater phenolic diversity than non-Mediterranean recipes, with a predominance of phenolic acids, secoiridoids, and flavonoids, reflecting characteristic olive oil use. In all regions, the non-extractable fraction contributed >80% to TAC, highlighting underestimation by conventional methods and its dominant contribution to dietary antioxidant intake. TEAC was positively associated with extractable phenolics, whereas ORAC reflected country-specific culinary features independently of total phenolic content. These findings underscore the significant bioactive potential of traditional MD recipes, which can be considered functional foods, and the importance of comprehensive evaluations of both extractable and non-extractable fractions for nutritional research and dietary interventions. Full article

This study investigated the characteristics and bioactive properties of olive oils obtained from regional Nizip Yaglik (NY) and Kilis Yaglik (KY) olive varieties, encapsulated using maltodextrin (MD) and whey protein isolate (WPI) as wall materials. Olive oils were first emulsified with different WPI–MD ratios (1:1, 1:4, 1:10) and subsequently freeze-dried to produce microcapsule powders. A comprehensive evaluation was conducted, including physicochemical properties (encapsulation efficiency, moisture content, water activity, bulk density, flowability, wettability, particle size, and color), FTIR spectral profiles, morphological features, total phenolic content, and antioxidant activity. The results demonstrated that combining WPI with MD yielded high encapsulation efficiency and favorable reconstitution characteristics, effectively protecting sensitive bioactive constituents from oxidative degradation during processing and storage. Increasing the proportion of MD in the wall matrix improved emulsion stability and microencapsulation yield, while also slightly enhancing powder brightness. FTIR analyses confirmed that the fundamental chemical structure of olive oil was preserved across all formulations. The freeze-dried microcapsules displayed superior stability relative to non-encapsulated oils, retaining higher levels of phenolic compounds and antioxidant capacity. Among the formulations, elevated MD ratios enhanced powder flowability, whereas WPI played a crucial role in emulsification performance and capsule surface integrity. Overall, these findings underscore the effectiveness of MD–WPI blends as promising wall materials for the freeze-drying encapsulation of regional olive oils, offering a viable strategy to preserve their distinctive qualities and bioactive potential for functional food applications. Full article

This study investigated the impact of including 10% of dried brewers’ grain (BG), grape pomace (GP), or olive cake (OC) in the finishing diets of thirty-two Ovella Galega lambs on their growth parameters and carcass quality. Productive parameters such as live weight, average daily gain (ADG), and subcutaneous fat depots were monitored. The following carcass traits were also evaluated: carcass weight, conformation, fatness degree, morphology, and pH. Moreover, the left-half carcasses were sectioned into the main commercial cuts. Results showed that the type of diet did not significantly affect (p > 0.05) the growth performance and carcass characteristic of the animals. All groups reported similar (p > 0.05) live weights, ADG, and pre-slaughter fat thickness. In the same manner, the lack of significant variations observed in the productive parameters was also reflected in the carcass traits, showing comparable (p > 0.05) weights, dressing percentages, conformation, fatness levels, morphometric measures, and pH among treatments. Furthermore, the commercial value of the animals was not compromised (p > 0.05) by the experimental treatments. Thus, these outcomes suggest that the employment of these agri-food by-products, at moderate levels, could represent a viable and sustainable feeding approach for these autochthonous lambs. Full article

Olive tree cultivation occupies a central place in Algerian agriculture and is of considerable economic and cultural importance. Several production factors strongly influence the quality of olive oil. Among the determinants of this quality, the vegetative growth of the olive tree plays a crucial role, as it controls photosynthetic capacity, the distribution of assimilates, and fruit filling. These physiological mechanisms directly influence oil percentage, as well as fatty acid and phenolic compound compositions, and consequently, sensory characteristics such as bitterness and pungency. This study examines the quantitative relationships between vegetative growth, chemical parameters, and sensory attribute interactions that are still poorly understood using seven representative olive cultivars: local varieties (Chemlal, Bouchouk Lafayette, Blanquette de Guelma, Sigoise, and Limli) and European varieties (Frantoio and Belgentéroise). Vegetative growth was characterized by the average shoot length; fruit oil content was expressed as a percentage on a dry basis, and fatty acids were analyzed by gas chromatography after derivatization. The total polyphenol content was determined by spectrophotometry and expressed as concentration, and oxidative stability was measured using the Rancimat method. Sensory analysis was conducted by a trained panel in accordance with international recommendations. The results indicate substantial positive correlations between vegetative growth parameters, oil concentration, olive oil composition, and those sensory attributes related to polyphenols, for all varieties studied. This functional consistency suggests that improvement in one parameter is generally associated with improvement in others. The Algerian variety Chemlal stands out for its optimal performance profile in agronomic, chemical, and sensory aspects compared to the other varieties. These preliminary results suggest that optimizing oil characteristics is directly linked to the physiological and biochemical performance of the olive tree, thus confirming the relevance of a systems approach in the selection and management of olive varieties. Full article

Extra virgin olive oils obtained from the Ayvalık, Memecik, Gemlik, Çekişte, and Sarı Ulak Turkish cultivars were evaluated to determine their chemical composition, quality classification, authenticity indicators, and sensory characteristics. Standard quality parameters, including free fatty acidity, peroxide value, and ultraviolet absorbance (K232, K270), were analyzed in accordance with International Olive Council (IOC) regulations. The majority of the samples met the criteria for extra virgin olive oil. The oleic acid content varied by variety and region, with Ayvalık and Memecik showing notably high levels. Sterol profile analyses revealed distinctive chemical markers that indicate authenticity and quality. Sensory analysis results showed that regional differences had a significant impact on aroma, taste, and overall acceptability. Oils from Ayvalık and Memecik received high scores for positive sensory attributes such as fruitiness, bitterness, and pungency. The results show that the chemical and sensory qualities of olive oil are directly influenced by both genetic diversity and growing conditions, which underscores the importance of conserving local varieties and promoting regional production methods. Full article