4.6 Review

Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

Effects of superfine grinding using ball-milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders

Seong-Jin Hong et al.

Summary: Ball milling for 24 hours can produce superfine Quercus salicina (Blume) leaf powder with higher free phenolic metabolite content, antioxidant activity, improved water solubility index, color, bulk, and tapped densities. This study will be useful for the food/nutraceutical/pharmaceutical industries in the manufacturing of active food ingredients or value-added products using QSL powders.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Article Agronomy

Water as a Solvent of Election for Obtaining Oleuropein-Rich Extracts from Olive (Olea europaea) Leaves

Julieta Ines Monteleone et al.

Summary: Olive leaves are a main by-product of the olive oil industry, containing a plethora of bioactive compounds, with oleuropein being a main component. The extraction solvent and temperature significantly influence the phenolic content and antioxidant activity of the extracts, with hot water being the preferred solvent for bioactive compound extraction. Water extracts show ideal characteristics and can be used for various industrial applications and human consumption.

AGRONOMY-BASEL (2021)

Article Food Science & Technology

Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity

Monica Sanchez-Gutierrez et al.

Summary: This study obtained extracts from olive leaves using two extraction methods and six solvents, revealing that the water MAE extract showed strong antimicrobial activity. The predominant compound in the extracts was oleuropein, and the extraction method influenced the total phenol content.
Review Food Science & Technology

Olive Leaf Waste Management

Julia Espeso et al.

Summary: The article discusses the importance of olive leaf waste in olive oil production and its potential applications in various fields. It also explores the current processing methods and applications of treated olive leaves.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)

Review Engineering, Chemical

Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review

Timilehin Martins Oyinloye et al.

PROCESSES (2020)

Review Food Science & Technology

Recent advances in processing food powders by using superfine grinding techniques: A review

Wenjie Gao et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Review Food Science & Technology

Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

Patricia Gullon et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Biotechnology & Applied Microbiology

Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization

M. Kashaninejad et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

Review Chemistry, Multidisciplinary

A review of sustainable and intensified techniques for extraction of food and natural products

Farid Chemat et al.

GREEN CHEMISTRY (2020)

Article Food Science & Technology

Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA

Gilda Ghelichkhani et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)

Article Agricultural Engineering

Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

Caroline Sefrin Speroni et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

Article Food Science & Technology

Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)

Gabriela Silveira da Rosa et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

Proceedings Paper Green & Sustainable Science & Technology

Drying of olive leaves in a geothermal dryer and determination of quality parameters of dried product

H. U. Helvaci et al.

PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE ENERGY AND RESOURCE USE IN FOOD CHAINS INCLUDING WORKSHOP ON ENERGY RECOVERY CONVERSION AND MANAGEMENT;ICSEF 2018 (2019)

Article Food Science & Technology

Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding

Xuebin Gao et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

Review Agriculture, Multidisciplinary

Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review

Selin Sahin et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Environmental Sciences

Valorization of Olive Leaves: Spray Drying of Olive Leaf Extract

Konstantinos Kiritsakis et al.

WASTE AND BIOMASS VALORIZATION (2018)

Article Food Science & Technology

Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf

William Tchabo et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Review Green & Sustainable Science & Technology

Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models

A. K. Babu et al.

RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2018)

Article Food Science & Technology

Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction

Domenico Cifa et al.

FOOD SCIENCE & NUTRITION (2018)

Article Biotechnology & Applied Microbiology

Olive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughs

Catalina Urzua et al.

FOOD AND BIOPRODUCTS PROCESSING (2017)

Article Food Science & Technology

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Graziana Difonzo et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Review Chemistry, Multidisciplinary

Water as green extraction solvent: Principles and reasons for its use

Maria Castro-Puyana et al.

CURRENT OPINION IN GREEN AND SUSTAINABLE CHEMISTRY (2017)

Article Thermodynamics

Heat and mass transfer parameters in the drying of cocoyam slice

Macmanus C. Ndukwu et al.

CASE STUDIES IN THERMAL ENGINEERING (2017)

Article Food Science & Technology

Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel

Chen Zhong et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Evaluation of ball-milling time on the physicochemical and antioxidant properties of persimmon by-products powder

Karna Ramachandraiah et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Engineering, Chemical

Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd

Nathdanai Harnkarnsujarit et al.

JOURNAL OF FOOD ENGINEERING (2016)

Review Engineering, Chemical

Effects of drying and grinding in production of fruit and vegetable powders: A review

Marie Celeste Karam et al.

JOURNAL OF FOOD ENGINEERING (2016)

Article Biotechnology & Applied Microbiology

Reduced pressure extraction of oleuropein from olive leaves (Olea europaea L.) with ultrasound assistance

Pu-jun Xie et al.

FOOD AND BIOPRODUCTS PROCESSING (2015)

Review Food Science & Technology

Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

Nassima Talhaoui et al.

FOOD RESEARCH INTERNATIONAL (2015)

Review Food Science & Technology

Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves

Neda Rahmanian et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Food Science & Technology

Effect of cryogenic grinding on volatile oil, oleoresin content and anti-oxidant properties of coriander (Coriandrum sativum L.) genotypes

S. N. Saxena et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Chemistry, Multidisciplinary

Study on Optimum Extraction Conditions for Olive Leaf Extracts Rich in Polyphenol and Flavonoid

Selin Sahin et al.

SEPARATION SCIENCE AND TECHNOLOGY (2015)

Article Biochemistry & Molecular Biology

Optimization of the Aqueous Extraction of Phenolic Compounds from Olive Leaves

Chloe D. Goldsmith et al.

ANTIOXIDANTS (2014)

Article Food Science & Technology

Effect of Drying Method on the Phenolic Content and Antioxidant Capacity of Spearmint

Antia Orphanides et al.

CZECH JOURNAL OF FOOD SCIENCES (2013)

Article Food Science & Technology

Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential

Margarita Hussam Ahmad-Qasem et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Formation and relevance of 5-hydroxymethylfurfural in bioactive subcritical water extracts from olive leaves

M. Herrero et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Food Science & Technology

Effect of superfine grinding on quality and antioxidant property of fine green tea powders

Jianhui Hu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Biochemical Research Methods

New possibilities for the valorization of olive oil by-products

Miguel Herrero et al.

JOURNAL OF CHROMATOGRAPHY A (2011)

Article Agricultural Engineering

Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities

Ok-Hwan Lee et al.

BIORESOURCE TECHNOLOGY (2009)

Article Agricultural Engineering

Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves

Nourhene Boudhrioua et al.

INDUSTRIAL CROPS AND PRODUCTS (2009)

Article Food Science & Technology

Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L.)

Neila Bahloul et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Engineering, Chemical

Subcritical water extraction of mannitol from olive leaves

S. M. Ghoreishi et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Engineering, Chemical

Optimization of hot air drying of olive leaves using response surface methodology

Zafer Erbay et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Biotechnology & Applied Microbiology

Experimental and mathematical investigations of convective solar drying of four varieties of olive leaves

Boudhrioua Nourhene et al.

FOOD AND BIOPRODUCTS PROCESSING (2008)