Journal
FOODS
Volume 11, Issue 3, Pages -Publisher
MDPI
DOI: 10.3390/foods11030362
Keywords
olive mill wastes; winery wastes; phenolic compounds; circular economy; resource recovery; extraction process; membrane technology; resins
Categories
Funding
- R2MIT project [CTM2017-85346-R]
- Spanish Ministry of Economy and Competitiveness (MINECO) [PID2020-114401RB-C21, PID2020-114401RB-C22]
- Spanish Ministry of Science and Innovation, and by the Catalan Government [2017-SGR-312]
- [PRE2018-083861]
- [PID2019-103873RJ-I00]
- [823971]
- [H2020-MSCA-RISE-2018-823971]
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The production of olive oil and wine industries in Southern Europe generate large amounts of solid and liquid wastes that are harmful to the environment. The recovery of phenolic compounds has been proposed as a smart strategy for valorizing these by-products, providing a sustainable solution for these industries.
The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.
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