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Emerging technologies for recovery of value-added components from olive leaves and their applications in food/feed industries

Souilem, Safa, Fki, Ines, Kobayashi, Isao, Khalid, Nauman, Neves, Marcos A., Isoda, Hiroko, Sayadi, Sami and Nakajima, Mitsutoshi 2016, Emerging technologies for recovery of value-added components from olive leaves and their applications in food/feed industries, Food and bioprocess technology, In Press, pp. 1-20, doi: 10.1007/s11947-016-1834-7.

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Title Emerging technologies for recovery of value-added components from olive leaves and their applications in food/feed industries
Author(s) Souilem, Safa
Fki, Ines
Kobayashi, Isao
Khalid, Nauman
Neves, Marcos A.
Isoda, Hiroko
Sayadi, Sami
Nakajima, Mitsutoshi
Journal name Food and bioprocess technology
Season In Press
Start page 1
End page 20
Total pages 20
Publisher Springer
Place of publication Berlin, Germany
Publication date 2016
ISSN 1935-5130
1935-5149
Keyword(s) Olive leaves
Extraction techniques
Functional properties
Encapsulation
Summary Olive leaves are the most abundant agricultural waste source rich in polyphenolics. Due to the numerous health benefits associated with these compounds, the interest in recovering polyphenols from olive leaves has increased in the scientific community over the last decade. Recent studies have focused on improved extraction techniques and processing methods that are most suited for agro-biological industries involved in the development of nutraceutical and functional products. The major problems in olive leaves processing include bitter taste and the low stability of various phenolic compounds. Oleuropein and hydroxytyrosol are the most important phenolic compounds extracted from olive leaves. The present review highlights the importance of olive leaves, their composition, preparation methods, major phenolic compounds, and commercial applications. This review article focuses on integrating studies on olive leaf extract (OLE) pertinent to nutrition, health, and beauty. The different board categories of delivery systems available for the encapsulation of OLE are given. These novel delivery systems could improve fortification, supplementation, and dietary diversification in food and pharmaceutical products.
Language eng
DOI 10.1007/s11947-016-1834-7
Field of Research 070108 Sustainable Agricultural Development
100199 Agricultural Biotechnology not elsewhere classified
Socio Economic Objective 820208 Olives
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Springer
Persistent URL http://hdl.handle.net/10536/DRO/DU:30090336

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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