ReviewJournal of food science2025
Sustainable Valorization of Olive Oil By-Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications.
Review in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed.
- Valorization of Olive Pomace as a Source of Phenolic Compounds: Extraction Technologies, Analytical Characterization, Biological Activities, and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Characterization ofMolecules (Basel, Switzerland) · 2026Article
- Ultrasound-assisted deep eutectic solvent extraction of polyphenols from Cornus officinalis: Optimization, mechanisms, and bioactivity.Ultrasonics sonochemistry · 2026Article
- Microwave-Assisted Rapid Extraction of Oleuropein from Olive Leaf By-Product and Processing into Oleuropein@Zeolite Nanohybrids for Antioxidant Food Applications (Fortified Salt and Active Gelatin Films).Molecules (Basel, Switzerland) · 2026Article
- Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics.Italian journal of food safety · 2026Article
- Advances in Nanotechnological Strategies for Preserving and Authenticating Bioactive Compounds in Extra Virgin Olive Oil: Nano-Enabled Stabilization, Sensing, and Circular Valorization.Foods (Basel, Switzerland) · 2026Review
- Influence of Ultrasound-Assisted and Supercritical COMolecules (Basel, Switzerland) · 2026Article
- Valorization of Olive Stones: Chemical Composition and Bioactivity.Pharmaceuticals (Basel, Switzerland) · 2026Article
- Novel Ingredients: Hydroxytyrosol as a Neuroprotective Agent; What Is New on the Horizon?Foods (Basel, Switzerland) · 2025Review
- Chemotyping ofPlants (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Olive oil (OO) production generates significant amounts of by-products, including olive leaves and pruning residues, olive pomace, OO wastewater, and olive stones. These by-products are rich in bioactive compounds, particularly polyphenols and secoiridoids, which possess antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. However, their stability and bioavailability remain challenges, necessitating innovative recovery and stabilization techniques, highlighting their potential in high-value industries such as food, cosmetics, nutraceuticals, and pharmaceuticals. This review explores the sustainable valorization of olive by-products through green extraction methods such as ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, and so on, and alternative innovative solvents like deep eutectic solvents (DES). These eco-friendly approaches enhance the recovery of bioactive compounds while minimizing the environmental impact of OO production and the reuse of its by-products. Additionally, this work explores encapsulation techniques for their effectiveness in protecting and stabilizing phenolic compounds, enhancing their solubility, bioavailability, and controlled release across various applications, including food, cosmetics, pharmaceuticals, and nutraceuticals. Recent studies highlight the effectiveness of chitosan, maltodextrin, cyclodextrin, and alginate as encapsulating agents for OO bioactive compounds, enhancing their stability. Likewise, the review emphasizes the environmental challenges arising from OO residues and discusses the potential role of olive by-products in circular economy strategies, underlining their potential in sustainable alternatives as biodegradable packaging materials to conventional paper derived from forest-based feedstocks, synthetic additives, animal feed, functional foods, dietary supplements, agricultural eco-solutions, and other applications. Moreover, it critically discusses future directions and possible challenges. The findings support the pivotal role of integrated biorefinery approaches in transforming OO by-products from agro-industrial waste into high-value resources, enhancing their efficient industrial applications, promoting sustainability and driving a force in future bioeconomies.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.