European Journal of Lipid Science and Technology最新文献

{"title":"Comparative Evaluation of Functional Biscuits Prepared With Oleogels Enriched With Orange and Cinnamon Essential Oils: Technological Properties, Oxidative Stability, and Sensory Quality","authors":"Nihal Yaman,&nbsp;Özgül Özdestan Ocak","doi":"10.1002/ejlt.70154","DOIUrl":"https://doi.org/10.1002/ejlt.70154","url":null,"abstract":"<div>\u0000 \u0000 <p>The potential of beeswax (BW)-structured olive oil oleogels, either without essential oils or enriched with orange or cinnamon essential oils, as margarine replacers in biscuit formulations was evaluated. Oleogel-based biscuits were compared with a margarine control during 63 days of storage in terms of technological, oxidative, and sensory properties. Oleogel incorporation increased spread ratio, reduced hardness, and significantly limited oil migration, indicating effective oil immobilization within the biscuit matrix. Biscuits prepared with oleogels showed lower peroxide values and improved preservation of unsaturated fatty acids compared with the control throughout storage. Among the formulations, orange essential oil (OEO)-enriched oleogels provided the highest oxidative stability. Sensory evaluation demonstrated that oleogel incorporation did not negatively affect acceptability, with OEO-enriched biscuits receiving the highest flavor and overall acceptability scores. These results indicate that BW-based oleogels, particularly those enriched with OEO, are effective alternatives to conventional solid fats in biscuits.</p>\u0000 <p><b>Practical</b> <b>Applications</b>: Beeswax-structured olive oil oleogels enriched with essential oils represent a promising alternative to conventional margarine in biscuit formulations. In this study, these oleogels successfully replaced commercial margarine while maintaining the technological quality of biscuits, including texture, spread ratio, and color stability. In addition, oleogel incorporation reduced oil migration, improved oxidative stability, and promoted better preservation of MUFA and PUFA during storage, indicating their potential to enhance lipid quality and extend the shelf life of bakery products. Among the tested formulations, orange essential oil-enriched oleogels provided the highest oxidative stability and overall sensory acceptance, highlighting their suitability for clean-label bakery products. Overall, the findings of this study suggest that beeswax-based olive oil oleogels have considerable potential as healthier fat replacers in biscuit formulations and may also be applicable to other bakery products where improved oxidative stability, lipid quality, and technological performance are desirable.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 10","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, Antioxidant, Antimicrobial Properties, and Sensory Evaluation of Medium-Chain Triglyceride Oil Enriched With Freeze-Dried and Microencapsulated Capsicum chinense Jacq. Extracts","authors":"Eva Ivanišová,&nbsp;Matej Mázor,&nbsp;Christian R. Encina-Zelada,&nbsp;Ivona Jančo,&nbsp;Miroslava Kačániová,&nbsp;Branislav Gálik,&nbsp;Hana Ďúranová,&nbsp;Eva Kovačiková,&nbsp;Emmanuel Duah Osei,&nbsp;Newlove Akowuah Afoakwah","doi":"10.1002/ejlt.70156","DOIUrl":"https://doi.org/10.1002/ejlt.70156","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to evaluate the effect of habanero red pepper (<i>Capsicum chinense</i> Jacq.) extracts, applied in freeze-dried and microencapsulated forms, on the physicochemical, oxidative, antimicrobial, antioxidant, and sensory properties of medium-chain triglyceride (MCT) oil. Four formulations were prepared: pure MCT oil, MCT oil with maltodextrin and gum arabic (carrier control), MCT oil with freeze-dried extract, and MCT oil with microencapsulated extract. The addition of extracts did not significantly affect peroxide value (0.25–0.55 mmol O₂/kg), while acid value varied from 0.68 to 7.75 mg KOH/g. Oxidative stability increased markedly from 5.53 h (control) to 97.9 h (microencapsulated) and 157.6 h (freeze-dried). The fatty acid profile remained unchanged, dominated by C8:0 (∼64%) and C10:0 (∼33%), with 100% SFA. Antioxidant capacity increased from 7.55 mg TEAC/g (control) to 31.61–84.59 mg TEAC/g, and antimicrobial activity ranged from 0 to 10.33 mm, with the strongest antibacterial effect in pure MCT oil and the strongest antifungal activity in the microencapsulated sample. Mineral content was substantially enhanced, especially K (374.2 mg/kg), Ca (262.4 mg/kg), and Mg (6.57 mg/kg) in enriched oils. Sensory evaluation showed reduced acceptability of enriched samples compared with pure MCT oil. The habanero red pepper extracts improved oxidative stability, antioxidant capacity, antimicrobial potential, and mineral composition of MCT oil without altering its fatty acid profile, indicating promising functional food applications.</p>\u0000 <p><i>Practical applications</i>: The enrichment of MCT oil with freeze-dried and microencapsulated Capsicum chinense extracts may offer valuable applications across the food, nutraceutical, sports nutrition, and health product industries. Enhanced oxidative stability, antioxidant capacity, and antimicrobial activity may improve product shelf life, quality, and safety while reducing reliance on synthetic preservatives and antioxidants. In the food industry, these enriched oils may be incorporated into functional edible oils, dressings, and fortified foods. In the nutraceutical and dietary supplement sectors, they may serve as carriers for bioactive compounds in capsules, liquid supplements, and wellness formulations. The rapid metabolism of MCTs, combined with the added antioxidant benefits, may also support applications in sports nutrition products. Furthermore, the increased mineral content may enhance nutritional value, supporting the development of clean-label functional foods and health-oriented consumer products.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 10","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Issue Information: Eur. J. Lipid Sci. Technol.","authors":"","doi":"10.1002/ejlt.70155","DOIUrl":"https://doi.org/10.1002/ejlt.70155","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 10","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70155","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149099956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydration and Structural Changes of Almonds During Water Treatment at Different Temperatures Investigated by MRI and NMR","authors":"Lena Trapp,&nbsp;Tanja Eirich,&nbsp;Hilke Schacht,&nbsp;Hermann Nirschl,&nbsp;Gisela Guthausen","doi":"10.1002/ejlt.70152","DOIUrl":"https://doi.org/10.1002/ejlt.70152","url":null,"abstract":"<p>Hydration and water uptake during blanching critically influence texture and stability of almonds, yet the multiscale structural changes remain poorly characterized. This study employs in situ magnetic resonance imaging (MRI) and ex situ nuclear magnetic resonance (NMR) techniques to provide a comprehensive analysis from millimeter to micrometer scales. The objective was to quantify how water penetrates and reorganizes almond tissue and how these changes affect the microstructural organization of lipids and intrinsic molecular mobility. In situ MRI at 200 MHz was used to monitor water front propagation, swelling, cavity formation, and local relaxation changes in almonds at 20–80°C. Radial signal profiles were analyzed with Boltzmann fits to extract characteristic kinetic parameters, revealing temperature-dependent hydration dynamics and hierarchical swelling behavior. Ex situ NMR, including pulsed field gradient stimulated echo (PFG-STE) diffusion and Carr–Purcell–Meiboom–Gill (CPMG) transverse relaxation experiments at 400 MHz, probed lipid mobility and microstructural organization in untreated, industrially blanched, and self-blanched almonds (4 min and 3 h at 80°C). Results indicate that short-term blanching preserves diffusion behavior consistent with geometrically restricted lipids in intact oleosomes. In contrast, prolonged blanching (3 h) produces diffusion-time-dependent apparent diameters and rapidly relaxing components, suggesting increased water–matrix interactions and structural heterogeneity. Overall, the combined MRI and NMR approach enables linking macroscopic hydration dynamics to microscopic molecular mobility, providing a multiscale understanding of almond swelling and lipid redistribution. These methods offer a robust framework for studying hierarchical structural changes in plant-based foods under thermal treatment.</p><p><i>Practical Applications</i>: The insights into almond hydration, swelling, and lipid mobility obtained via in situ MRI and ex situ NMR are directly relevant for industrial processes, such as blanching and pasteurization. Understanding how water penetrates and interacts with the almond matrix enables optimization of processing parameters to maintain texture, prevent defects, and preserve lipid integrity. These measurements also provide a nondestructive way to monitor batch-to-batch variability and can inform the design of novel nut-based products, improve shelf-life stability, and be extended to other nuts and seeds where water–matrix interactions influence processing outcomes.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 10","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70152","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149099958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and Characterization of Cupuaçu and Palm Fat Blends: An Alternative for the Food Industry","authors":"Beatriz de O. Matos,&nbsp;Joane C. C. Pereira,&nbsp;Amanda B. S. de Lima,&nbsp;Rafael da C. I. Fontan,&nbsp;Sibelli P. B. Ferrão,&nbsp;Cristiane M. Veloso,&nbsp;Daniela O. dos Santos,&nbsp;Renata C. F. Bonomo,&nbsp;Leandro S. Santos","doi":"10.1002/ejlt.70153","DOIUrl":"https://doi.org/10.1002/ejlt.70153","url":null,"abstract":"<p>Fat blends have been utilized in the food industry to overcome technological limitations, ensuring greater stability and sensory quality of products, while also optimizing industrial processes. In this study, we aimed to characterize cupuaçu fat (CF), palm fat (PF), and their blends, evaluating their physicochemical properties, fatty acid profile, nutritional indices, and thermophysical properties. Melting and crystallization temperatures were determined, and spectroscopic characterization by mid-infrared (MIR) spectroscopy. The results indicated that the incorporation of CF altered the physicochemical characteristics of the mixtures, reducing the iodine index and increasing the acidity and moisture values. The lipid composition revealed distinct fatty acid profiles, in which PF obtained the highest levels of palmitic acid (C16:0) and linoleic acid (C18:2). In contrast, the levels of oleic acid (C18:1), stearic acid (C18:0), and arachidic acid (C20:0) increased as the CF content was incorporated. In addition, there was a decrease in the atherogenicity and thrombogenicity indices, demonstrating nutritional improvement in the mixtures as the CF content in the composition increased. The thermal properties indicated an influence of the mixtures on lipid behavior, showing that the use of CF and PF mixtures promotes a wider melting range.</p><p><i>Practical applications</i>: Blends of cupuaçu and palm fat can be used in margarine production, serving as technologically and nutritionally viable alternatives. The blends' wider melting range contributes to greater application versatility, taking into account aspects such as spreadability and viscosity, and offering potential applications in the food industry.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 10","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149099843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Water Addition During the Olive Fruit Crushing Negatively Affects the Industrial Yield and Oil Characteristics","authors":"Abraham Gila,&nbsp;M. Paz Aguilera,&nbsp;Araceli Sánchez-Ortíz,&nbsp;Antonio Jiménez,&nbsp;Gabriel Beltrán","doi":"10.1002/ejlt.70149","DOIUrl":"https://doi.org/10.1002/ejlt.70149","url":null,"abstract":"<div>\u0000 \u0000 <p>In oil mills, addition of water during the olive fruit crushing is an empirical practice employed to overcome the problems in dry pastes. The aim of this study was to investigate the effect of the addition water (0%–21.6%) during crushing on the industrial yield and olive oils characteristics. The addition of water increased the oil content in the pomaces and generated dirtier olive oils at the outlet of the horizontal centrifuge. Although oil regulated quality parameters were practically not altered (extra virgin olive oil [VOO] classification), extraction with water addition resulted in lower total phenolic (19.8%–25.9%) and pigment content (21.2%–34.9%). Sensorially, the C₅ fraction from lipoxygenase (LOX) pathway and the bitterness of the oils decreased slightly when oils were extracted with water addition. Therefore, the oil yield and characteristics of the VOOs can be negatively affected if extraction is carried out with the addition of water during the olive fruits crushing.</p>\u0000 <p><b>Practical Applications</b>: The results obtained of this work confirm that addition of water during the crushing step has a negative effect on the extraction yield and olive oil characteristics. Hence, these results provide essential data for researchers and practitioners in olive oil technology to optimize extraction parameters, in addition to preserving the health-promoting compounds and sensory characteristics of virgin olive oils that are highly appreciated by consumers. As well as to producers facing increasingly frequent low-moisture harvests under climate change scenarios.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 9","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149048168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multilamellar Ceramide-Based Nanocarriers: Enhanced Skin Barrier Repair Through Synergistic Supplementation and Bioavailability Modulation","authors":"Jumao Yuan,&nbsp;Zhenzhen Wang,&nbsp;Ning Hao,&nbsp;Jie Yu,&nbsp;Nuo Shi,&nbsp;Lin Lin","doi":"10.1002/ejlt.70150","DOIUrl":"https://doi.org/10.1002/ejlt.70150","url":null,"abstract":"<p>Ceramide deficiency in the stratum corneum (SC) is a key pathogenic factor in chronic inflammatory dermatoses such as atopic dermatitis. Conventional topical ceramide formulations face limitations, including poor stability, insufficient SC penetration, and a singular “passive supplementation” mechanism that lacks active modulation of skin barrier repair. A multilamellar ceramide nanocarrier (MLC) system was developed and characterized for enhanced cutaneous delivery and active modulation of keratinocyte barrier-related gene expression. MLCs were prepared by thin-film hydration and characterized by dynamic light scattering, cryogenic transmission electron microscopy, and high-performance liquid chromatography (HPLC)-charged aerosol detection. Skin permeation and deposition were evaluated using Franz diffusion cells with porcine skin. In vitro bioactivity was assessed in HaCaT keratinocytes by CCK-8 and real-time PCR (qPCR) of genes for ceramide synthesis (CERS3 and SPTLC2), epidermal differentiation (FLG, IVL, TGM1, and AQP3), and inflammation (TNF-α, IL-6, and IL-8). MLCs represented 137.1 nm <i>Z</i>-average diameter (polydispersity index [PDI] 0.399), multilamellar morphology, and 98.2% ± 1.3% encapsulation efficiency. Ex vivo studies showed MLCs increased SC ceramide deposition (3.0-fold) and viable epidermis/dermis delivery versus free ceramide, with &lt;7% systemic permeation. In HaCaT cells, MLCs upregulated CERS3 (5.0-fold), SPTLC2 (6.2-fold), FLG (4.7-fold), IVL (4.6-fold), TGM1 (3.5-fold), and AQP3 (5.6-fold) at 0.1% and suppressed TNF-α, IL-6, and IL-8 by 70%–85% (<i>p</i> &lt; 0.001 vs. free ceramide). The MLC platform repairs skin barrier via efficient ceramide delivery and active gene upregulation with anti-inflammatory effects, offering a promising therapy for ceramide-deficient skin.</p><p><i>Practical Applications</i>: The MLC platform offers a versatile and scalable formulation strategy for developing next-generation skin barrier repair products. Unlike conventional ceramide formulations that merely supplement lipids, MLCs actively stimulate keratinocytes to upregulate endogenous ceramide synthesis and epidermal differentiation markers while suppressing inflammation. This dual mechanism enables formulators to achieve therapeutic efficacy at lower active ingredient concentrations, reducing production costs and minimizing potential skin irritation. The MLC technology is particularly suitable for topical products targeting atopic dermatitis, psoriasis, xerotic skin, and post-procedure skin recovery. Its good stability at 4°C and high encapsulation efficiency (98.2%) support industrial-scale manufacturing with consistent batch-to-batch quality, facilitating translation from laboratory research to commercial skincare and dermatological applications.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 9","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149048328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mitigating the Impact of Dietary Lipid Peroxidation on Rainbow Trout Fry (Oncorhynchus mykiss): The Stabilizing Role of Grape Seed Extract on Intestinal Integrity and Metabolic Homeostasis","authors":"Osman Sabri Kesbiç,&nbsp;Ümit Acar,&nbsp;İlayda Yıldırım,&nbsp;Süleyman Yüksel,&nbsp;Çağatay Salum,&nbsp;Beste Demirci,&nbsp;Funda Terzi,&nbsp;Huseyin Serkan Erol","doi":"10.1002/ejlt.70151","DOIUrl":"https://doi.org/10.1002/ejlt.70151","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, we investigated whether dietary grape seed extract (GSE) mitigates the effects of oxidized fish oil on intestinal structural indices, serum biochemical responses, and growth performance in rainbow trout (<i>Oncorhynchus mykiss</i>). Fish were fed six diets for 30 days: fresh fish oil without GSE (GSE0), with 0.1% GSE (GSE1), or with 0.3% GSE (GSE3), and oxidized fish oil without GSE (OX-GSE0), with 0.1% GSE (OX-GSE1), or with 0.3% GSE (OX-GSE3). Morphometric and histomorphometric analyses showed treatment-dependent alterations in the structural indices of the intestine and pyloric ceca. The most unfavorable histomorphometric response was observed in OX-GSE3, whereas OX-GSE1 and GSE1 showed more favorable fold height, enterocyte height, and tunica muscularis thickness (<i>p</i> &lt; 0.05). Serum biochemical profiles indicated an oxidation-dependent response to GSE, with changes in glucose, cholesterol, and triglycerides suggesting partial modulation of metabolic stress (<i>p</i> &lt; 0.05). Growth performance and feed utilization were characterized primarily by significant Oil × GSE interactions, indicating that GSE responses depended on the oxidation status of dietary oil. OX-GSE1 improved growth-related responses compared with OX-GSE0, whereas OX-GSE3 provided no additional benefit. Overall, 0.1% GSE mitigated selected adverse effects of oxidized fish oil in an oxidation-dependent manner, suggesting its potential as a dietary strategy against lipid peroxidation-related stress.</p>\u0000 <p><b>Practical Applications</b>: The study provides a dose-selection framework for researchers and feed formulators using grape seed extract, a winery by-product, when aquafeed lipids are susceptible to oxidation. The response was dose-dependent: 0.1% GSE supported intestinal structural indices and growth-related outcomes under oxidized-oil conditions, whereas 0.3% did not yield additional benefit. Accordingly, antioxidant inclusion rates should be selected alongside measures of oil quality rather than on the assumption that higher extract levels are more effective. This approach may support both the management of peroxidized lipids in fish feeds and the value-added use of grape-processing residues. Longer commercial-scale trials are needed before routine application.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 9","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149048327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Olive Oil Mill as Circular Hub","authors":"Sofia Zantedeschi,&nbsp;Ilaria Grigoletto,&nbsp;Matilde Tura,&nbsp;Alessandra Bendini,&nbsp;Enrico Valli,&nbsp;Alessandro Paglianti,&nbsp;Federico Alberini,&nbsp;Giuseppina Montante,&nbsp;Fabrizio Cavani,&nbsp;Tommaso Tabanelli,&nbsp;Mirko Maraldi,&nbsp;Francesca Valenti,&nbsp;Irene Maggiore,&nbsp;Leonardo Setti,&nbsp;Sara El Yamani,&nbsp;Andrea Contin,&nbsp;Tullia Gallina Toschi","doi":"10.1002/ejlt.70140","DOIUrl":"https://doi.org/10.1002/ejlt.70140","url":null,"abstract":"<p>Olive oil mills generate large amounts of by-products, approximately 85% of the olive weight processed, including pomace, wastewater, olive stones, and olive tree pruning, often leading to environmental and economic challenges. Additionally, the high production cost of extra-virgin olive oil compared to its market value requires medium-to-large modern mills (300 t of olives processed per campaign) to explore alternative income sources by exploiting all available by-products. This review provides a comprehensive and critical overview of olive mill by-product valorization strategies, reframing the olive mill as an integrated circular hub. A cascade approach is discussed, prioritizing the recovery of high-value compounds, such as phenolic and lignocellulosic fractions, followed by energy production through anaerobic digestion, combustion, and electrochemical processes. Particular attention is given to process scalability, technological maturity, and operational constraints, including seasonal variability and feedstock heterogeneity, to identify the most promising strategies for industrial implementation.</p><p><b><i>Practical Applications</i></b>: The valorization of olive mill by-products presents multiple practical applications. (i) Phenolic compounds can be extracted from olive mill wastewater, pomace, and leaves for food, feed, cosmetic, and pharmaceutical applications. (ii) Lignocellulosic materials, derived from olive pomace, stones, and tree pruning, for biomaterials, biocomposites, and packaging. (iii) Energy recovery options via biogas (wastewater and pomace), electricity (from all residues), and heat (mainly from olive stones). (iv) Biochar production from solid residues for soil amendment and carbon sequestration.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 9","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70140","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148994489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ultrasound and Vacuum-Assisted Extraction on the Quality and Bioactive Properties of Olive Oil","authors":"Nurhan Uslu,&nbsp;Mehmet Musa Özcan","doi":"10.1002/ejlt.70147","DOIUrl":"https://doi.org/10.1002/ejlt.70147","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, the effects of sonication, which can be in combination with malaxation or as an alternative to malaxation, on the chemical properties, bioactive compounds, and fatty acid composition of olive oil, as well as oil contents of olives, were investigated. The oil contents of olives were not affected by the vacuum, whereas an increase in the sonication time enhanced the oil contents of the samples. The malaxation process was necessary to obtain high chlorophyll and carotenoid contents, and the process under vacuum increased their amounts. The highest free acidity (8.96%), peroxide (2.75 meq O₂/kg), <i>K</i>₂₃₂ (2.47), and <i>K</i>₂₇₀ (0.49) values were observed in olive oils that were malaxed for 30 min under ambient conditions. The total phenolic content (303.10 mg/L), antioxidant activity (0.73 µmol/mL by 2,2-diphenyl-1-picrylhydrazyl [DPPH] and 4.33 µmol/mL by iron(III) reducing antioxidant [FRAP]), hydroxytyrosol (211.60 mg/L), and tyrosol (220.72 mg/L) concentrations of olive oil significantly increased with malaxation + sonication application under vacuum for 10 min. Malaxation environment and time caused significant differences in the amounts of oleic and palmitic acids. It was observed that vacuum application increased the α-tocopherol content of oils and the most effective process was malaxation + sonication.</p>\u0000 <p><i>Practical Applications</i>: The conventional malaxation process caused the highest peroxide and <i>K</i> values of the oils. The processes carried out under vacuum environment decreased the free acidity and <i>K</i> values of the oils. Thereby, the applied processes have a positive effect on oil quality. It was observed that vacuum application increased the total phenolic content, antioxidant activity, hydroxytyrosol, tyrosol, and tocopherol content of oils and the most effective process was malaxation + sonication. Accordingly, the combination of malaxation + sonication under vacuum is recommended for olive oil extraction.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"128 9","pages":""},"PeriodicalIF":2.4,"publicationDate":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148994490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}