Several areas contribute to a comprehensive understanding of the olive supply chain, covering aspects from cultivation to consumption, farming practices, processing, distribution and sustainability. The olive oil industry significantly impacts the economy, environment, and society in Mediterranean countries, where approximately 98% of the world's olive oil production occurs. In addition, Olive oil is considered a functional food due to its scientifically proven ability to positively influence one or more physiological functions in the body, contributing to improved health and reducing the risk of diet-related diseases. The European Commission has approved a specific health claim, authorized by EFSA, relating to the health benefits of the polyphenol content of olive oil. These compounds are found not only in the drupes and olive oil but also in significant quantities in different Olive Tissues and olive oil by-products, such as leaves branches, shells, seeds, pomace and mill wastewater. The utilization and the valorization of the by-products of the olive oil industry represent an exciting opportunity to develop new products, promote eco-sustainable disposal, and increase business income.
The goal of this Research Topic is to explore and develop practices that enhance the sustainability and efficiency of the olive oil industry. Themes of interest include, but are not limited to:
• Study of bioactive compounds and their biological properties in olive matrices, along with by-products from the olive oil industry.
• Processes for the recovery of bioactive compounds from oil industry by-products, and the production of nutrient-rich food and feedstuffs.
• Processes that promote environmentally sustainable disposal of waste from the oil industry.
• Procedures for the value addition to olive mill waste for cosmetic and pharmaceutical purposes.
• Sustainable pest management in olive production including integrated pest management
• Irrigation, water management in olive production to optimise yield
Keywords:
olive oil, Olea europaea L., biophenols, olive matrices, by-product, carbon footprint
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Several areas contribute to a comprehensive understanding of the olive supply chain, covering aspects from cultivation to consumption, farming practices, processing, distribution and sustainability. The olive oil industry significantly impacts the economy, environment, and society in Mediterranean countries, where approximately 98% of the world's olive oil production occurs. In addition, Olive oil is considered a functional food due to its scientifically proven ability to positively influence one or more physiological functions in the body, contributing to improved health and reducing the risk of diet-related diseases. The European Commission has approved a specific health claim, authorized by EFSA, relating to the health benefits of the polyphenol content of olive oil. These compounds are found not only in the drupes and olive oil but also in significant quantities in different Olive Tissues and olive oil by-products, such as leaves branches, shells, seeds, pomace and mill wastewater. The utilization and the valorization of the by-products of the olive oil industry represent an exciting opportunity to develop new products, promote eco-sustainable disposal, and increase business income.
The goal of this Research Topic is to explore and develop practices that enhance the sustainability and efficiency of the olive oil industry. Themes of interest include, but are not limited to:
• Study of bioactive compounds and their biological properties in olive matrices, along with by-products from the olive oil industry.
• Processes for the recovery of bioactive compounds from oil industry by-products, and the production of nutrient-rich food and feedstuffs.
• Processes that promote environmentally sustainable disposal of waste from the oil industry.
• Procedures for the value addition to olive mill waste for cosmetic and pharmaceutical purposes.
• Sustainable pest management in olive production including integrated pest management
• Irrigation, water management in olive production to optimise yield
Keywords:
olive oil, Olea europaea L., biophenols, olive matrices, by-product, carbon footprint
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.