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Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer’s spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products. Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry students

supercritical fluid extraction --- pressurized liquid extraction --- ultrasound-assisted extraction --- trans-resveratrol --- Norway spruce bark --- shelf life --- byproducts --- fresh pasta --- vegetable extracts --- antimicrobial activity --- wood waste --- phenolic profile --- planar chromatography --- DPPH-HPTLC assay --- Cynara cardunculus L. --- cardoon leaves --- by-products --- antioxidant activity --- ferulic acid --- brewer’s spent grain --- alkaline hydrolysis --- adsorption --- synthetic resin --- macroporous resin XAD-7HP --- olive mill wastewaters --- oxidative stability --- polyphenols --- sunflower oil --- enzymatic browning --- antioxidant compounds --- Hericium erinaceus --- mushroom metabolites --- polyphenol oxidase --- tyrosinase --- laccase --- natural inhibitor --- selenomethionine --- green coffee --- acrylamide --- Arabica --- Robusta --- Maillard reaction --- selenium uptake --- pretreatment --- ultrasound assisted extraction—UAE --- rapid solid-liquid dynamic extraction—RSLDE --- gas chromatography-mass spectrometry—GC-MS --- antioxidants --- C. sativa --- T. vulgaris --- C. sativum --- pomegranate seeds --- oil --- microwave pretreatment --- total phenolic content --- antioxidant capacity --- Hyoseris radiata --- Hyoseris taurina --- Hypochaeris laevigata --- Hypochaeris radicata --- phytochemicals --- obesity --- diabetes type 2 --- n/a --- brewer's spent grain --- ultrasound assisted extraction-UAE --- rapid solid-liquid dynamic extraction-RSLDE --- gas chromatography-mass spectrometry-GC-MS

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Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as “sustainagility”, also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments.

Research & information: general --- extra virgin olive oil --- authentication --- chemometrics --- proton NMR --- carbon NMR --- machine learning --- artificial neural networks --- PLS-DA --- olive leaf polyphenols --- encapsulation --- functional food --- mayonnaise --- alginate/pectin beads --- phenolic extract --- food enrichment --- olive leaves --- organic --- local --- consumer attitude --- up-cycled ingredients --- by-products --- generational differences --- virgin olive oil --- organic production --- harvesting method --- harvesting time --- volatile compounds --- olive by-product --- reactive oxygen species (ROS) --- olive leaf --- pomace --- olive wastewater --- clones --- minor accessions --- olive oil --- quality --- olive landrace --- ripening --- harvest season --- antioxidants --- minor compounds --- oil quality --- circular economy --- environmental impact --- global warming --- valorization of waste --- phenolic compounds --- acidic hydrolysis --- derivative UV spectroscopy --- green chemistry --- screening methods --- health claim --- antioxidant activity --- olive mill wastewaters --- reactive oxygen species --- vascular cells --- breadsticks --- gluten-free --- olive oil by-products --- oxidation stability --- electronic nose --- accelerated shelf-life tests --- transparent plastic material --- metallized material --- brown-amber glass --- oxidation --- stability --- packaging --- olive oil quality --- life cycle assessment --- biocompounds --- shelf life --- environmental sustainability --- biscuits --- gluten-free breadsticks --- salad dressing --- vegan mayonnaise --- waste recovery --- choice experiment (CE) --- extra virgin olive oil (EVOO) --- willingness to pay (WTP) --- country of origin --- organic food --- consumer preferences --- sustainable food system --- authenticity --- biodiversity --- differential scanning calorimetry --- color --- chlorophyll --- geographical origin --- botanical origin --- principal component analysis --- anaerobic codigestion --- biomethane --- life cycle assessment (LCA) --- life cycle costing (LCC) --- olive mill by-products --- olive composition --- olive cultivars --- olive ripening --- PLS regression model --- portable device --- quality parameters --- sustainability --- Olea europaea --- kaolin --- zeolitite --- foliar treatments --- sustainable agriculture --- crop defense --- autochthonous cultivars --- molecular fingerprinting --- polyphenol content --- gene expression --- fruit developmental stages --- olive storage duration --- oil chemical composition --- sensory properties --- extra virgin olive oil --- authentication --- chemometrics --- proton NMR --- carbon NMR --- machine learning --- artificial neural networks --- PLS-DA --- olive leaf polyphenols --- encapsulation --- functional food --- mayonnaise --- alginate/pectin beads --- phenolic extract --- food enrichment --- olive leaves --- organic --- local --- consumer attitude --- up-cycled ingredients --- by-products --- generational differences --- virgin olive oil --- organic production --- harvesting method --- harvesting time --- volatile compounds --- olive by-product --- reactive oxygen species (ROS) --- olive leaf --- pomace --- olive wastewater --- clones --- minor accessions --- olive oil --- quality --- olive landrace --- ripening --- harvest season --- antioxidants --- minor compounds --- oil quality --- circular economy --- environmental impact --- global warming --- valorization of waste --- phenolic compounds --- acidic hydrolysis --- derivative UV spectroscopy --- green chemistry --- screening methods --- health claim --- antioxidant activity --- olive mill wastewaters --- reactive oxygen species --- vascular cells --- breadsticks --- gluten-free --- olive oil by-products --- oxidation stability --- electronic nose --- accelerated shelf-life tests --- transparent plastic material --- metallized material --- brown-amber glass --- oxidation --- stability --- packaging --- olive oil quality --- life cycle assessment --- biocompounds --- shelf life --- environmental sustainability --- biscuits --- gluten-free breadsticks --- salad dressing --- vegan mayonnaise --- waste recovery --- choice experiment (CE) --- extra virgin olive oil (EVOO) --- willingness to pay (WTP) --- country of origin --- organic food --- consumer preferences --- sustainable food system --- authenticity --- biodiversity --- differential scanning calorimetry --- color --- chlorophyll --- geographical origin --- botanical origin --- principal component analysis --- anaerobic codigestion --- biomethane --- life cycle assessment (LCA) --- life cycle costing (LCC) --- olive mill by-products --- olive composition --- olive cultivars --- olive ripening --- PLS regression model --- portable device --- quality parameters --- sustainability --- Olea europaea --- kaolin --- zeolitite --- foliar treatments --- sustainable agriculture --- crop defense --- autochthonous cultivars --- molecular fingerprinting --- polyphenol content --- gene expression --- fruit developmental stages --- olive storage duration --- oil chemical composition --- sensory properties

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as “sustainagility”, also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments.

extra virgin olive oil --- authentication --- chemometrics --- proton NMR --- carbon NMR --- machine learning --- artificial neural networks --- PLS-DA --- olive leaf polyphenols --- encapsulation --- functional food --- mayonnaise --- alginate/pectin beads --- phenolic extract --- food enrichment --- olive leaves --- organic --- local --- consumer attitude --- up-cycled ingredients --- by-products --- generational differences --- virgin olive oil --- organic production --- harvesting method --- harvesting time --- volatile compounds --- olive by-product --- reactive oxygen species (ROS) --- olive leaf --- pomace --- olive wastewater --- clones --- minor accessions --- olive oil --- quality --- olive landrace --- ripening --- harvest season --- antioxidants --- minor compounds --- oil quality --- circular economy --- environmental impact --- global warming --- valorization of waste --- phenolic compounds --- acidic hydrolysis --- derivative UV spectroscopy --- green chemistry --- screening methods --- health claim --- antioxidant activity --- olive mill wastewaters --- reactive oxygen species --- vascular cells --- breadsticks --- gluten-free --- olive oil by-products --- oxidation stability --- electronic nose --- accelerated shelf-life tests --- transparent plastic material --- metallized material --- brown-amber glass --- oxidation --- stability --- packaging --- olive oil quality --- life cycle assessment --- biocompounds --- shelf life --- environmental sustainability --- biscuits --- gluten-free breadsticks --- salad dressing --- vegan mayonnaise --- waste recovery --- choice experiment (CE) --- extra virgin olive oil (EVOO) --- willingness to pay (WTP) --- country of origin --- organic food --- consumer preferences --- sustainable food system --- authenticity --- biodiversity --- differential scanning calorimetry --- color --- chlorophyll --- geographical origin --- botanical origin --- principal component analysis --- anaerobic codigestion --- biomethane --- life cycle assessment (LCA) --- life cycle costing (LCC) --- olive mill by-products --- olive composition --- olive cultivars --- olive ripening --- PLS regression model --- portable device --- quality parameters --- sustainability --- Olea europaea --- kaolin --- zeolitite --- foliar treatments --- sustainable agriculture --- crop defense --- autochthonous cultivars --- molecular fingerprinting --- polyphenol content --- gene expression --- fruit developmental stages --- n/a --- olive storage duration --- oil chemical composition --- sensory properties