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Luteolin is a natural flavonoid, which exists in many plants, including onions, broccoli, carrots, peppers, celery, olive oil, and mint. Luteolin is a dietary flavonoid with potent uric acid‐lowering and antioxidant bioactivities. To date, the mechanism by which luteolin alleviates hyperuricemia nephropathy (HN) still needs to be better defined. This study aims to evaluate the therapeutic efficacy of luteolin in a preclinical mouse model and in vitro. Luteolin was administered in the HN mice induced by the combination of potassium oxonate and hypoxanthine to evaluate the potential renoprotective effects in vivo. The NRK‐52E cells were stimulated with adenosine for in vitro evaluation. Hematoxylin and eosin staining, biochemical analysis, immunoblotting, immunofluorescence, and immunohistochemistry were performed for the histopathologic and mechanistic investigations. The results suggest that luteolin attenuated tubular dilation and epithelial atrophy in the renal tissue of HN mice. Further, luteolin improved biochemical indicators concerning renal functions and oxidative stress in vivo. Mechanistically, luteolin reduced the renal expressions of KIM‐1 and caspase‐3. Luteolin activated renal SIRT1/6 cascade and its downstream Nrf2‐mediated antioxidant pathway. Furthermore, luteolin elevated the renal expressions of ATP‐binding cassette subfamily G isoform 2 protein (ABCG2) and organic anion/cation transporters. In addition, livers of luteolin‐treated HN mice exhibited robust inhibition of xanthine oxidase. Together, our study shows that luteolin alleviates renal injury in the HN mice by activating urate excretion and Nrf2/HO‐1/NQO1 antioxidant pathways and inhibiting liver xanthine oxidase activity. Thus, luteolin may be a potential agent for the treatment of HN. [ABSTRACT FROM AUTHOR]

Background Results Conclusions The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of ‘Kolovi’ EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period.Storing EVOO at 4 °C positively affected free acidity, peroxide value, K268, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration.The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K232 value and fruity sensory attributes, the shelf‐life of the protected geographical indication (PGI) ‘Kolovi’ EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

One of the reasons to suggest olive oil consumption for a healthy life is its potential to induce robust lipidomic remodeling through membrane modification by dietary lipids. This remodeling might, in turn, modulate essential lipid-protein interactions while maintaining accurate transmembrane protein/domain orientation. Oleic acid, the primary compound in olive oil, has been suggested as amodulator of ion channel function. In this study, we explored whether this lipid could rescue the trafficking of mutated transmembrane proteins. In our initial approach, we supplemented the cell culturemedium of HEK-293 cells expressing cyclic nucleotide channels tagged using green fluorescent protein (CNG-GFP) with olive oil or oleic acid. In addition to wildtype channels, we also expressed R272Q and R278W mutant channels, two nonfunctional intracellularly retained channels related to retinopathies. We used fluorescence microscopy and patch-clamp in the inside-out configuration to assess changes in the cell localization and function of the tested channels. Our results demonstrated that olive oil and oleic acid facilitated the transport of cyclic nucleotide-gated R272Q mutant channels towards the plasma membrane, rendering them electrophysiologically functional. Thus, our findings reveal a novel property of olive oil as a membrane protein traffic inductor. [ABSTRACT FROM AUTHOR]

Lycopene is usually extracted from the by‐product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high‐pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP‐assisted solid–liquid extraction. Three dosages of tomato by‐product (10%, 20%, and 40%, w/v) were tested using OS, sunflower oil (RSO), and extra‐virgin olive oil (EVOO). Lycopene recovery increased with the ratio of by‐product to oil, particularly when using EVOO. In another stage of the study, consumers evaluated EVOO that contained two doses of tomato by‐product (10% and 20%, w/v). Consumers preferred the EVOO from 10% tomato by‐product ratio over that with 20%. Additionally, 83.8% of consumers stated that enriched oil could be deemed beneficial for health. The proposed method considers the fundamental principles of the circular economy and practical industrial scenario to recover lycopene from tomato by‐product. [ABSTRACT FROM AUTHOR]

Propolis is widely used as a supplementary food product for its health benefits. The aim of this study was to determine the effects of commercial propolis extracts on the liver and kidney. Propolis extracts (250 mg/kgbw/day) were administered orally to adult male Wistar albino rats in solvents of ethanol, propylene glycol, water, and olive oil. Liver enzyme levels were determined biochemically in blood samples, and histopathological examinations were performed on the liver. Damage rate in both kidney tissue in the propolis‐ethanol extract group increased significantly compared with the other groups after 30 and 90 days of application (p <.05). According to the results, ethanol, used as a common solvent in propolis products, may adversely affect the liver in long‐term use. The data indicate that propolis‐olive oil extract may be an essential alternative due to its effective and reliable properties. [ABSTRACT FROM AUTHOR]

Olive leaves are a rich source of polyphenols with healthful properties and represent one of the most abundant waste products of olive oil production. The aims of this study were to explore the phenolic composition of olive leaves from the three main Tuscan cultivars (Leccino, Moraiolo and Frantoio) collected in Siena and Grosseto provinces and to investigate the possible use of these compounds as varietal and geographic origin markers. Discriminant factorial analysis (DFA) was used for distinguishing between different cultivars and locations. Apigenin and caffeoyl-secologanoside showed significant differences between cultivars. DFA showed that ligstroside, apigenin and luteolin have the most influence in determining the differences between sites, whereas total polyphenols, olacein and hydroxytyrosol acetate allowed for separation between leaves from the same province. The results of the present study indicate that concentrations of phenolic compounds, measured through high-resolution mass spectrometry, can be used as a marker for both the cultivar and of geographical origin of olive leaves, and possibly of olive-related products, as well as across small geographic scales (less than 50 km distance between sites). [ABSTRACT FROM AUTHOR]

This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (w/w)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% w/w) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters. The total phenolic and carotenoid contents (TPC and TCC, respectively) and α-tocopherol were also evaluated, as well as the sensory attributes. The radical scavenging potential was estimated by using two different in vitro tests, namely, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). A significant increase in the free acidity parameter was found in all the flavored oils, and particularly in the MAVOO-M (1.27% oleic acid); at the same time, this oil was the sample with the lowest peroxide value (i.e., 9.68 meqO2/kg) after 360 days of storage. At the end of the storage, an increase in L* values was found in both the MAVOO-M and -I vs. the C (43.88 and 43.02, respectively, vs. 42.62). The TCC was strongly influenced by the addition of mace, especially when the infusion process was used. In fact, after one year of storage, the TCC in the MAVOO-I resulted in ~34.7% more than the MAVOO-M. A promising DPPH radical scavenging activity was observed independently by the applied aromatization process, with IC50 values of 19.77 and 17.80 μg/mL for the MAVOO-M and MAVOO-I, respectively. However, this activity decreased during storage, and a similar trend was observed using the ABTS test. In conclusion the infusion as enrichment methodology led to more promising results in terms of functionality compared with the co-mixing one. [ABSTRACT FROM AUTHOR]

Summary: This study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil‐in‐water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)‐catechin (CAT). Olive oil‐in‐water emulsion prepared with pectin at 0.5% (w/v) without phenolics lost 36% of its stability within 1 day. GTE at 1% (w/v) caused a limited increase in emulsion stability while emulsions with GSE at ≥0.25% or CAT at 1% maintained >90% of their stability after 14 days. GSE and CAT reduced the emulsion droplet size (2.6‐ and 1.9‐fold) while GTE increased the emulsion droplet size (1.5‐fold). Emulsions with GSE showed the smallest and most densely packed lipid droplets. The highest phenolic content and antioxidant activity in emulsions were obtained with CAT followed by GSE and GTE. This work is significant in that it showed the possibility of using GSE to obtain stable extra virgin olive oil emulsion‐based functional foods. [ABSTRACT FROM AUTHOR]

In recent years, many farmers use new types of fertilizers to enhance fruit set and development and enhance the resilience of olive trees to climate change. In parallel, NO3− leaching in the soil and water threat the environment pointing toward a more sustainable nutrient management. This study investigated the effect of AMINO-16©, a commercial product derived from hydrolysis/extraction of protein-rich plant material and contains sixteen L-amino acids, on vegetative growth, flowering, nutritional status, yield, and oil qualitative characteristics of 'Koroneiki' olives on the Mediterranean island of Crete in Greece. We conducted a field experiment with amino acid foliar sprays for two growing seasons in a commercial irrigated olive grove. Treatments comprised (a) no amino acid application (Control), (b) three applications (summer 2014, winter 2015, and spring 2015) of AMINO-16 (A16-A), and (c) one application (winter 2015) of AMINO-16 (A16-B). The A16-A treatment (three sprays) significantly increased the number of inflorescences, the fruit set, and the number of fruits per shoot. Fruit yield and olive oil yield were higher than those of the control by 10.6 and 18%, respectively. In addition, leaf nutrient levels and the quality characteristics of olive oil in both treatments were not differentiated from the control. Overall, foliar fertilization with amino acids could enhance plant growth. Future research using amino acids at different reproductive and vegetative stages of olive trees is likely to further improve olive oil yield and quality. [ABSTRACT FROM AUTHOR]

This study presents the analysis and modeling of the optimal connection between an asynchronous three-phase electrical induction motor and a horizontal centrifuge used in olive oil extraction. The simulation, carried out using the well-established Simscape Electrical by Matlab R2024a, offers the advantage of reducing the purchasing cost of the electronic drivers and electric motors to be tested. Different connection cases among the electronic motor driver, the electric motor, and the horizontal centrifuge were examined. The findings indicate that the oversizing of the electric motor is required to increase the machine efficiency and to reduce the overall specific energy consumption; however, the asymptotic behavior of the specific energy consumption, being related to the motor power, places a limit on the motor oversizing. Indeed, raising the motor power reduces the specific energy consumption; however, this effect can be unimportant if considering the higher cost involved in purchasing both the electrical motor and the electronic motor driver. The results show that an overall percentage saving of specific energy consumption of 3.1% and 4.0% can be achieved with a slight (7.5 kW) and a medium (11 kW) oversizing of the electric motor, respectively. [ABSTRACT FROM AUTHOR]

Natural polyphenols may be very effective lipid antioxidants; however, the studies pertaining to specific commodities, such as refined olive kernel oil (OKO), are extremely limited, and thus there is a lack of relevant information. To provide coverage for this gap in the literature, this study was performed with the view of testing structurally related natural hydroxycinnamates, namely caffeic acid (CA), ferulic acid (FA), and p-coumaric acid (CouA), as effective OKO antioxidants, and establishing concentration–activity relationships. First, a ranking concerning the antioxidant potency of the three polyphenols was attempted using the radical probe DPPH, and then the compounds were assayed using OKO as the lipid substrate. Employing a concentration–activity model, the potency of the three polyphenols to stabilize OKO, based on Rancimat measurements, was CA > CouA ≈ FA. A further simulated long-term trial revealed that all three polyphenols may be equally effective in inhibiting peroxide onset over a period of 40 days, but the determination of thiobarbituric acid reactive substances (TBARS) formation evidenced that FA may be a more efficient antioxidant. The outcome was that all three polyphenols tested may behave as very effective agents against oxidative OKO rancidity, and the prospect of producing such compounds from agri-food wastes may provide unprecedented opportunities for replacing the controversial synthetic antioxidants. [ABSTRACT FROM AUTHOR]

Background: Olive oil consumption has been reportedly associated with lower mortality rates, mostly from cardiovascular diseases, but its potential impact on cancer death remains controversial. Moreover, biological mechanisms possibly linking olive oil consumption to mortality outcomes remain unexplored. Methods: We longitudinally analysed data on 22,892 men and women from the Moli-sani Study in Italy (follow-up 13.1 y), to examine the association of olive oil consumption with mortality. Dietary data were collected at baseline (2005–2010) through a 188-item FFQ, and olive oil consumption was standardised to a 10 g tablespoon (tbsp) size. Diet quality was assessed through a Mediterranean diet score. Multivariable-adjusted Cox proportional hazard models, also including diet quality, were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). The potential mediating role of inflammatory, metabolic, cardiovascular and renal biomarkers on the association between olive oil intake and mortality was evaluated on the basis of change-in-estimate and associated p values. Results: Multivariable HRs for all-cause, cancer, cardiovascular and other cause mortality associated with high (>3 tbsp/d) versus low (≤1.5 tbsp/d) olive oil consumption were 0.80 (0.69–0.94), 0.77 (0.59–0.99), 0.75 (0.58–0.97) and 0.97 (0.73–1.29), respectively. Taken together, the investigated biomarkers attenuated the association of olive oil consumption with all-cause and cancer mortality by 21.2% and 13.7%, respectively. Conclusions: Higher olive oil consumption was associated with lower cancer, cardiovascular and all-cause mortality rates, independent of overall diet quality. Known risk factors for chronic diseases only in part mediated such associations suggesting that other biological pathways are potentially involved in this relationship. [ABSTRACT FROM AUTHOR]

Purpose: The olive oil sector in Italy has a significant socio-economic, environmental, and cultural relevance. However, the environmental impacts of production and consumption models are considerable, mainly due to the demand for large quantities of resources (fuels, chemicals) and to the environmental impacts of residues' disposal. Due to the scarcity of resources and climate change concerns, circular economy principles based on industrial ecology concepts are emerging. In this paper, the principles of circular economy were specifically applied to the olive oil supply chain, to improve the environmental sustainability of the sector. Methods: The production chain of extra virgin olive oil was analyzed using the Life Cycle Assessment method, based on primary data from an oil farm and mill in Southern Italy. The environmental impacts were evaluated through the SimaPro software and the ReCiPe 2016 Mid-point (H) Impact Assessment Method, with reference to the functional unit of 1-L bottle of extra virgin olive oil. Some circular improvement options were investigated, comparing the impacts generated by (i) extra virgin olive oil linear production without valorization of by-products, (ii) extra virgin olive oil linear production with allocation of total impacts to co-products, and (iii) two circular production systems, incorporating improvements such as replacement of diesel with biodiesel and of electricity from the national grid with energy recovered from residues. Results and discussion: The environmental impacts of the business-as-usual production pattern were identified for possible improvements. In all phases of the production chain of organic extra virgin olive oil, the most affected impact categories were human carcinogenic toxicity, marine ecotoxicity, and terrestrial ecotoxicity. As expected, the major contributions to almost all the analyzed impact categories were determined by the agricultural phase (92.65%), followed by the bottling phase (7.13%) and the oil extraction phase (0.22%). The valorization of by-products was considered by widening the system boundaries to ensure the environmental sustainability by developing circular patterns that feedback waste materials to upstream steps of the same process. The environmental impacts resulted lower in almost all the impact categories, with the major benefits gained in the global warming and fossil depletion impact categories. Conclusions: The analysis proved that the reuse of pomace, prunings, and exhausted cooking oil initially considered as waste can bring benefits from an environmental point of view to the larger scale of the economy, by replacing fossil fuels, as well as to the olive oil chain itself, by providing the needed energy for production. [ABSTRACT FROM AUTHOR]

Purpose: For the development of any life cycle assessment study, the practitioner frequently integrates primary data collected on-field, with background data taken from various life cycle inventory databases which are part of most commercial LCA software packages. However, such data is often not generally applicable to all product systems since, especially concerning the agri-food sector, available datasets may not be fully representative of the site specificity of the food product under examination. In this context, the present work investigates the background, sources and methodological aspects that characterise the most known commercial databases containing agri-food data, with a focus on four agri-food supply chains (olive oil, wine, wheat products and citrus fruit), which represent an important asset for the Italian food sector. Methods: Specifically, the paper entails a review of currently available LCI databases and their datasets with a twofold scope: firstly, to understand how agri-food data is modelled in these databases for a coherent and consistent representation of regional scenarios and to verify whether they are also suitable for the Italian context and, secondly, to identify and analyse useful and relevant methodological approaches implemented in the existing LCI databases when regional data are modelled. Results: Based on the aforementioned review, it is possible to highlight some problems which may arise when developing an LCI pertaining to the four Italian agri-food supply chains, namely: 1. The need for specific inventory datasets to tackle the specificities of agri-food product systems. 2. The lack of datasets, within the existing DBs, related to the Italian context and to the abovementioned supply chains. In fact, at present, in the currently available LCI DBs, there are very few (or in some cases none) datasets related to Italian wine, olive oil, wheat-based products and citrus fruit. The few available datasets often contain some data related to the Italian context but also approximate data with that of product systems representing other countries. Furthermore, the present study allowed to identify and discuss the main aspects to be used as starting elements for modelling regional data to be included in a future Italian LCI database of the abovementioned four supply chains. Conclusions: The results of the present study represent a starting point for the collection of data and its organisation, in order to develop an Italian LCI agri-food database with datasets which are representative of the regional specificities of four agri-food supply chains which play an important role in the Italian economy. [ABSTRACT FROM AUTHOR]

The trail aimed to explore the effect of dietary supplementation of curcumin loaded olive oil nanoemulsion (CUR‐OLNE) on growth performance, feed utilization, blood biochemical, redox status, and immune response of Litopenaeus vannamei shrimp, considering the economic efficiency of supplementation. A total of 280 healthy shrimps (3.42 ± 0.02 g) were randomly distributed into five equal groups and were fed diets containing 0 (CUR‐OLNE0), 5(CUR‐OLNE5), 10(CUR‐OLNE10), 15(CUR‐OLNE15) and 20 (CUR‐OLNE20) mg CUR‐OLNE/kg diet, respectively for 16 weeks. Among CUR‐OLNE treated groups, CUR‐OLNE20 showed the highest growth performance and feed utilization traits, including final body weight, specific growth rate, feed conversion ratio, and protein efficiency ratio. Notably, the photomicrographs provided further compelling evidence regarding the potential effect of CUR‐OLNE supplementation on muscle structure and integrity. Compared to the control, the levels of blood protein significantly induced in CUR‐OLNE15 and CUR‐OLNE20 treated groups (p < 0.05). All CUR‐OLNE ‐supplemented groups possessed lower activities of liver enzymes as well as the levels of urea and creatinine compared to the control (p < 0.05). The addition of 20 mg CUR‐OLNE/kg diet decreased the concentrations of cortisol, glucose and triglycerides. The dietary treatment significantly improved the secretion of digestive enzymes, including amylase, lipase, and protease. The lowest levels of Malondialdehyde and the highest levels of total antioxidant capacity, super oxide dismutase, catalase, lysozyme and immunoglobulin M were detected in both of CUR‐OLNE15, and CUR‐OLNE20 treated groups compared to the control (p < 0.05). There were considerable significant effects of dietary supplementation of CUR‐OLNE on economic efficiency. In conclusion, the application of nanocarriers for the delivery of dietary immune stimulants such as CUR‐OLNE to Litopenaeus vannamei shrimp is a promising strategy for improving shrimp nutrition. The addition of 20 mg CUR‐OLNE/kg to the diets of can be recommended as an affective intervention to improve growth performance, feed utilization, and health status of shrimp. Implementing this intervention can maximize the economic efficiency of shrimp farming while promoting sustainable practices in the industry. [ABSTRACT FROM AUTHOR]

Using experimental results related to the biosorption of Fe(III) by activated carbon derived from olive pit waste, we developed and evaluated four artificial neural network (ANN) models in this study, namely MLP-ANN, RBF-ANN, GR-ANN, and PSO-ANN, to predict the removal efficiency of Fe(III) during the adsorption process. The purpose of these models was to forecast the effect of the following five important operational variables: the initial concentration, time, stirring speed, temperature, and biosorbent dose. We conducted a thorough assessment of the performance of these models and compared their ability to predict the removal capacity. Several statistical metrics have been used to quantify the quality of the different models. The results calculated by the machine learning models were analyzed and compared with the experimental results. The obtained values of the coefficient of determination were 0.9997 for the PSO-ANN model, 0.991 for the GR-ANN model, 0.983 for the RBF-ANN model, and 0.837 for the MLP-ANN model concerning the removal efficiency. All the studied models are able to accurately predict the adsorbed quantity. ANOVA analysis was used to evaluate the effect of the parameters inherent to the PSO-ANN model. The PSO-ANN model proves to be a powerful tool for estimating the efficiency of Fe(III) ion removal. [ABSTRACT FROM AUTHOR]

Effects of pulsed electromagnetic fields (PEMF) on immunological factors in a 2,4-dinitrochlorobenzene (DNCB)-induced atopic dermatitis (AD) model were investigated. Hairless mice were randomly assigned to control, acetone and olive oil solution-treated (AOO), PEMF 15 Hz, PEMF 75 Hz, and sham groups (n = 5 each). AOO solution was used to dissolve DNCB. Both PEMF and sham groups were exposed to similar DNCB doses, causing similar AD symptoms. After AD induction for five weeks, only the PEMF groups were exposed to PEMF stimulations (15 Hz, 75 Hz, and 15 mT) inside the solenoid coil, for two weeks. In both groups, splenomegaly was observed, as AD was induced by hyperimmune reactions caused by DNCB sensitization. However, splenomegaly did not occur in the PEMF-exposed groups, and spleen weight decreased similarly to that of the control. Hence, the total splenocytes in the PEMF group were similar to those in the control group, whereas the sham group showed three times the number of splenocytes compared with the PEMF group. The serum immunoglobulin E levels did not significantly change in the PEMF group; however, they increased more than fourfold in the sham group. These results demonstrate that PEMF stimulation ameliorated the abnormal symptoms caused by hyperimmune reactions. [ABSTRACT FROM AUTHOR]

The adaptation of autochthonous olive varieties to local soil and climatic conditions can lead to a unique chemical composition and characteristics of olive oils that may differ from the generally accepted quality standards set out in the International Olive Oil Council strategy documents and EU regulations. Therefore, the fatty acid composition, biophenol, tocopherol, sterol and triterpenic dialcohol content and composition of the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' were studied for a three-year period with the aim of valorising the characteristics of the three olive varieties. Standardised and accredited analytical methods in accordance with SIST EN ISO/IEC 17025:2017 were applied. The results of the investigation showed that the highest average amount of oleic acid (75.75%) was found in the oils of the 'Črnica' variety, followed by the 'Drobnica' (72.06%) and the 'Buga' (68.73%). All three varieties are a good source of total biophenols ('Buga' 616 mg/kg, 'Drobnica' 569 mg/kg and 'Črnica' 427 mg/kg) and α-tocopherol ('Buga' 378 mg/kg, 'Drobnica' 279 mg/kg, and 'Črnica' 243 mg/kg). 'Buga' and 'Drobnica' are characterised by high amounts of total sterols, 2468 mg/kg and 2391 mg/kg, respectively, while 'Črnica' oils, in comparison, showed a lower average value of total sterols (1351 mg/kg). Due to their exceptional chemical composition, 'Buga', 'Črnica' and 'Drobnica' show great potential for the further cultivation and valorisation of traditional olive oil production in the region, thus contributing to the preservation of biodiversity and local traditions. The quality parameters of olive oil from the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' also fulfil the limits for extra virgin olive oil according to the Commission Delegated Regulation (EU) 2022/2104, despite local climatic influences. However, accelerated growth due to climatic changes affecting early harvest can lead to them falling outside these limits, which was observed in particular for the 'Buga' variety in terms of the linoleic acid content. This study emphasises the importance of timing the harvest to achieve optimum maturity and meet EU quality standards, taking into account the genetic makeup of the varieties and their response to the current climatic conditions. [ABSTRACT FROM AUTHOR]

Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of 1H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil (EVOO) is a precious and healthy ingredient of Mediterranean cuisine. Due to its high nutritional value, the interest of consumers in the composition of EVOO is constantly increasing, making it a product particularly exposed to fraud. Therefore, there is a need to properly valorize high-quality EVOO and protect it from fraudulent manipulations to safeguard consumer choices. In our study, we used a straightforward and easy method to assess the molecular traceability of 28 commercial EVOO samples based on the use of SSR molecular markers. A lack of correspondence between the declared origin of the samples and the actual origin of the detected varieties was observed, suggesting possible adulteration. This result was supported by the identification of private alleles based on a large collection of national and international olive varieties and the search for them in the molecular profile of the analyzed samples. We demonstrated that the proposed method is a rapid and straightforward approach for identifying the composition of an oil sample and verifying the correspondence between the origin of olives declared on the label and that of the actual detected varieties, allowing the detection of possible adulterations. [ABSTRACT FROM AUTHOR]

The most important quality parameter of salmonids is the red color of their skin and muscles. In this contribution, the effects of astaxanthin and dietary lipid content on the pigmentation of Arctic charr (Salvelinus alpinus) were studied. Charrs were fed on diets containing 40, 60, and 80 ppm synthetic astaxanthin together with 10, 18, and 26% dietary lipids for 24 weeks. Results indicated that the astaxanthin concentration in the belly skin and flesh of fish was strongly correlated with both carotenoid and dietary lipid contents, suggesting a significant interaction between diets and the total carotenoid concentration in the belly skin and flesh. The Hunter color L* values of the fillet and the belly skin were inversely related to their carotenoid levels, whereas their a* and b* values were strongly correlated with the total carotenoid concentration. The apparent digestibility coefficient of carotenoids was directly correlated with the level of dietary lipid but inversely correlated with carotenoid contents. A strong correlation between the content of carotenoids retained in the flesh and their digestibility was observed. Thus, the pigmentation of Arctic charr could improve the overall consumer acceptability as well as nutritional and potential market values of Arctic charr. [ABSTRACT FROM AUTHOR]

Nutricereals, pearl millet flour consumption is hardly limited to a few specific regions of the world owing to the development of early rancidity on storage. Hot air assisted radio frequency technology (HARF) was used to improve the storage stability of pearl millet flour. Pearl millets at different moisture levels of 10.5±0.5, 12 & 15% were subjected to HARF for 5-, 10- & 15-min exposure period under fixed electrode position. The results revealed that significant reduction in peroxide value and free fatty acid values of flours from treated pearl millet was found compared to decorticated raw flour; thereby, the storage stability enhancement of pearl millet flour up to 180 days was achieved. No significant difference was found for emulsifying, foaming and cooking properties between treated pearl millet at 15% moisture, 15 min exposure and decorticated raw one. In contrast, the bulk density of flour from treated pearl millet was found higher. Significant increase in hardness of cooked grains after the treatment was observed while the springiness, cohesiveness and gumminess values did not vary. In FTIR analysis, no difference was observed between the peaks of whole and decorticated pearl millet flours in both untreated and treated samples. [ABSTRACT FROM AUTHOR]

Olive (Olea europaea) phytochemicals are associated with a reduced risk of type 2 diabetes. Table olives typically have higher phytochemical concentrations than olive oil, but their impact on human intestinal α-glucosidase is largely unknown. Shinzuke, the most common trade preparation in Japan, are alkali-treated non-fermented green olives. In contrast, natural olives are debittered by brining, which may enhance phytochemical retention. We evaluated the α-glucosidase inhibitory effect of Shinzuke and natural green olives produced in-house and compared them with commercial table olives. Eight types of table olives were tested against human intestinal α-glucosidase. Shinzuke Mission was the least effective (IC50 0.710 ± 0.058 mg/mL), while Natural green olives showed double to triple activity, with a non-competitive mechanism. Natural table olives retained more phytochemicals than shinzuke and other treated olives, and are good inhibitors of human α-glucosidase in vitro, exhibiting potential as a functional food for the management of postprandial glycaemia. [ABSTRACT FROM AUTHOR]

Olive (Olea europaea L.) is an evergreen tree species that grows naturally in regions with Mediterranean climates. Its oil and fruits are commercially valuable. Olive oil contains high levels of omega-9 (oleic acid). Because the high percentage of oleic acid makes olive oil deterioration-resistant, the development of olive varieties containing high oleic acid is one of the major goals of olive breeding programs. Therefore, this study aimed to determine quantitative trait loci (QTL) affecting the fatty acid composition of olive oil. Thus, early selection of olive genotypes with a high oleic acid content can be possible. For the determination of QTLs affecting the fatty acid composition of olive oil, a high-density genetic map was developed using a segregating olive F1 population with 121 progeny and single- nucleotide polymorphism (SNP) markers based on genotyping by sequencing (GBS). The 2892.14 cM genetic map was composed of 3254 SNP markers on 23 chromosomes, with an average distance of 0.93 cM. For QTL analysis, the fatty acid composition of the segregating olive F1 population was determined using gas chromatography in two different years. A total of 31 QTLs were discovered in the first year and 29 in the second year. Common QTLs associated with fatty acid composition in both years have been found on chromosome 1, chromosome 2, and chromosome 10. For oleic acid, 11 QTLs were discovered in the first year and 12 QTLs in the second year. With these results, the QTLs linked to fatty acid synthesis in olive oil can be used as genetic resources for marker-assisted selection (MAS) in olive breeding studies. [ABSTRACT FROM AUTHOR]

Background and Aim: Mosquitoes carry numerous diseases of medical and veterinary significance. While citronella essential oil is safe as a mosquito repellent, extensive research does not document its ability to deter mosquitoes from animals. This study assessed the citronella essential oil bath bomb's ability to repel Culex quinquefasciatus mosquitoes in dogs. Materials and Methods: Citronella essential oil's chemical composition was analyzed using gas chromatography-mass spectrometry (GC-MS). Through freeze-thaw testing, a bath bomb formulation containing 6% w/w citronella essential oil was assessed for its physical and chemical stability. Thirty-two healthy client-owned mixed-breed dogs were employed to test the mosquito-repellency effects of citronella essential oil (treatment group) and olive oil (control group) bath bomb formulations. Bath bombs were tested for irritation effects on animal skin for 15-day post-application. Results: Thirty-six compounds were identified through GC-MS, with citronellal (23.38%), δ-cadinene (12.25%), and geraniol (9.09%) being the most prevalent constituents. The bath bomb maintained its original physical properties after undergoing six freeze-thawing cycles and retained over 90% of its citronella essential oil. About 100%, 69.28%, and 65.58% mosquito repellency were displayed by the citronella essential oil bath bomb at 3 h, 6 h, and 8 h, respectively. None of the test animals exhibited skin irritation during the study. Conclusion: The citronella bath bomb effectively repelled C. quinquefasciatus in dogs without irritating their skin. The formulation's physical and chemical stability is demonstrated by the results of freeze-thaw stability testing. Further studies should be conducted to evaluate the repelling activity against other mosquito species. [ABSTRACT FROM AUTHOR]

Heaping is an unavoidable process before olive milling, and its duration significantly affects the olive quality. However, there is limited research on the quality changes of olive fruits on a short-time scale. To gain a better understanding of the molecular mechanisms underlying postharvest deterioration of olives, this study piled olives at room temperature and extracted oil at 0, 8, 24, 48 and 72 h to analyze oil quality parameters. Gas/Liquid Chromatography-Mass Spectrometry (GC/LC–MS) techniques were employed to investigate variations in metabolite contents. Concurrently, the transcriptional profiles of olives during heaping were examined. As piling time progressed, quality indicators declined, and stored fruit were categorized into three groups based on their quality characters: '0 h' belongs to the first category, '8 h' and '24 h' to the second category, and '48 h' and '72 h' to the third category. Metabolite changes were consistent with the expression patterns of genes related to their synthesis pathways. Additionally, ethylene was identified as a crucial factor influencing fruit senescence. These findings establish a foundation for further research on olive deterioration after harvesting and offer insights for optimizing olive oil production. [ABSTRACT FROM AUTHOR]

A method of gas chromatography-mass spectrometry (GC-MS) was established to determine the migration of dibutyl sebacate, dioctyl sebacate, diisooctyl sebacate, decanedioic acid bis (2,2,6,6-tetramethyl-4-piperidinyl)ester in water-based, acidic and alcoholic food simulants, and olive oil and chemical alternative solvents. The 95% ethanol and isooctane chemical substitution solutions were directly analyzed by GC-MS. The olive oil samples were extracted with acetonitrile followed by QuEChERS purification, and then analyzed by GC-MS. Other simulants (water, 4% acetic acid, 10% ethanol, 20% ethanol, and 50% ethanol) were extracted with n-hexane and then determined by GC-MS. The results showed that the method is well performed under optimized conditions, with the correlation coefficient (r²) greater than 0.995. The limits of detection and the limits of quantitation of the four sebacic acid ester compounds in water, 4% acetic acid, 10% ethanol, 20% ethanol, 50% ethanol, 95% ethanol, isooctane, and olive oil simulants are 0.1-0.2 mg/kg, 0.3- 0.5 mg/kg, respectively. Migration experiments on plastic samples were conducted, and spiking experiments at three concentration levels of 0.30, 2.0, 4.0 mg/kg in water, 4% acetic acid, 10% ethanol, 20% ethanol, 50% ethanol, 95% ethanol, and isooctane food simulants, and three concentration levels of 0.50, 2.0, 4.0 mg/kg in olive oil food simulants were carried out. The spiking recoveries range from 92.5% to 108%, and the relative standard deviations (RSDs) are 2.4%-8.8%. The method solves the problem that decanedioic acid bis (2,2,6,6-tetramethyl-4-piperidinyl) ester cannot be extracted into n-hexane in 4% acetic acid by adjusting pH value using ammonium hydroxide, the optimal pH range was determined by comparing the responses of four targets at different pH values. QuEChERS was firstly used for migration experiments of sebacic acid esters in food contact materials to solve the turbidity and partial oil precipitation of olive oil simulants in the concentration process after extraction. By optimizing the QuEChERS filling material, the interference of organic acids, fatty acids, sugar and other impurities on the targets were reduced, producing greater separation effect of the targets. The separation efficiency of four chromatographic columns with different polarity was compared, and the DB-17HT column was selected to detect the four sebacic acid esters simultaneously. Plastics such as polypropylene, polyethylene terephthalic acid terephthalate, polyvinyl chloride, composite membranes, paper cups, recycled PET and recycled PVC were collected and migration experiments were carried out, the migration of sebacic acid esters in these plastics materials was investigated. This method is highly sensitive, precise, and accurate, fully meeting the requirement for determining the migration of the sebacic acid esters in food contact materials and their products. [ABSTRACT FROM AUTHOR]

The presence of the olive tree in Tuscany, Italy, in its forms that have survived to the present day as an essential component of the landscape dates back many centuries. Global change is now threatening it. Therefore, it is important to find markers to enhance the olive tree environment in terms of its resilience. The aim of the research was to investigate the composition of soil bacteriomes in contrasting geochemical environments using a geochemistry approach based on the behavior of the REEs, inherited from parent rock material. Bacteriome assemblages and REE content were analyzed in 48 topsoils developed in six geochemical Tuscan environments. Combined geochemical, geoinformatic, and bioinformatic techniques highlighted the existence of four bacteriome assemblages depending on Light-REEs. Further results showed that the soil bioavailable fraction of REEs was related to parent rock materials, pH, and bacteriome composition. The most abundant bacteria were Microlunatus in graded fluvio-lacustrine soils, Gaiella in graded arenaceous soils, Bradyrizhobium in pyroclastic soils, and Rubrobacter in soils on gentle slopes of calcareous and carbonatic lithologies. This research represents a starting point to define new indicators able to assess the resilience of the olive trees in the Mediterranean landscape and characterize the territory of extra virgin olive oils. [ABSTRACT FROM AUTHOR]

Enriched olive oil combines olive oil with plants for enhanced flavor and potential health benefits, offering a versatile culinary ingredient. This process combines the natural goodness of olive oil with the unique characteristics of plants. The aim of this work was to study the effect of rosemary (Rosmarinus officinalis) as a food additive (E 392) in the enrichment of ripe and fallen olives on the quality of the resulting flavored olive oil. Olive fruits at different stages of maturation green (ST1), mixed (ST2), black (ST3), and fallen in the ground (FO) were crushed with rosemary at two different percentages (2 and 5% w/w). Quality parameters, fatty acid profile, antioxidant profile, and volatile composition were evaluated. For ST3 and FO, rosemary addition decreased free acidity values, peroxide index, K232, and pigment content. Total phenols increased by 34 and 55% for ST3 and FO, respectively with 2% rosemary. As for bio-phenols, this process influenced antioxidant activity. In fact, 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity is improved by 59 and 51%, respectively, for ST3 and FO oils flavored with 5% rosemary. As anticipated, the volatile profile changed significantly due to the rosemary addition, inducing the presence of terpene compounds, such as α-pinene, α-cymene, camphene, β-pinene, and α-terpineol. These findings prove that aromatization process improves the quality and the antioxidant profile of olive oils obtained from mature and fallen olives, and could help in solving the economic problems of oil mills. Other plants such as garlic, lemon, thyme, and others can be studied to find out if better results can be achieved. [ABSTRACT FROM AUTHOR]

This study examines the feasibility of using mid infrared (MIR) spectroscopy for monitoring the quality of 14 Moroccan virgin olive oil samples belonging to three (3) varieties, originated from three (3) geographical origins, extracted with different systems, irrigated and fertilised with different modes. The application of principal component analysis (PCA) and factorial discriminant analysis (FDA) on MIR spectra data allowed to discriminate perfectly the samples according to their storage time with 96.87% of correct classification. The obtained results were confirmed following the application of three different multivariate regression tools namely partial least squares regression (PLSR), principal component regression (PCR) and support vector machine regression (SVMR) applied on MIR spectra data, since excellent prediction of R2 = 0.99 and RMSEP = 17.05 days was observed. In addition, the evaluation of the effectiveness of MIR spectroscopy to predict the chemical parameters allowed to obtain excellent validation models with R2 ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, k232 and k270. [ABSTRACT FROM AUTHOR]

Virgin olive oil (VOO) quality has been essentially correlated to its minor component contents, mainly phenolic compounds. Nevertheless, the content and composition of these compounds could be affected by several factors, among them the composition and biochemical properties of olive fruits, principally olive endogenous enzyme activities. Otherwise, the activities of these enzymes could be influenced by numerous factors, such as olive cultivars, ripening degree, olive storage conditions, and VOO extraction process. Thus, the objective of this review article is the focus on the key variation of olive endogenous enzyme activities according to these factors and their eventual contribution to the VOO phenolic profile. [ABSTRACT FROM AUTHOR]

Background: Chronic intake of extra virgin olive oil is beneficial for brain health and protects from age-related cognitive decline and dementia, whose most common clinical manifestation is Alzheimer's disease. Besides the classical pathologic deposits of amyloid beta peptides and phosphorylated tau proteins, another frequent feature of the Alzheimer's brain is neuroinflammation. Objective: In the current study, we assessed the effect that extra virgin olive oil has on neuroinflammation when administered to a mouse model of the disease. Methods: Triple transgenic mice were randomized to receive a diet enriched with extra virgin olive oil or regular diet for 8 weeks. At the end of this treatment period the expression level of several inflammatory biomarkers was assessed in the central nervous system. Results: Among the 79 biomarkers measured, compared with the control group, mice receiving the extra virgin olive oil had a significant reduction in MIP-2, IL-17E, IL-23, and IL-12p70, but an increase in IL-5. To validate these results, specific ELISA kits were used for each of them. Confirmatory results were obtained for MIP-2, IL-17E, IL-23, and IL-12-p70. No significant differences between the two groups were observed for IL-5. Conclusions: Our results demonstrate that chronic administration of extra virgin olive oil has a potent anti-neuroinflammatory action in a model of Alzheimer's disease. They provide additional pre-clinical support and novel mechanistic insights for the beneficial effect that this dietary intervention has on brain health and dementia. [ABSTRACT FROM AUTHOR]

Leishmaniasis is a neglected parasitic disease. Numerous studies suggested that nanoemulsions could improve drug delivery in the treatment of zoonotic cutaneous leishmaniasis. This study aims to determine the effect of chitosan-coated nanoemulsions of ozonated olive oil on Leishmania major promastigote/amastigote in vitro. Nanoemulsions (NEs) were prepared using a sonicator bath at 37 °C for one hour at 1000 W, followed by 24 hours of stirring at pH 5.5. The NE was then supplemented with chitosan and stirred all night long at a low speed. Droplet size, zeta potential, in vitro drug release, and cytotoxicity were examined to optimize the chitosan nanoemulsions (CNE) and chitosan ozonated nanoemulsions (CONE). CONE and CNE were found to have droplet sizes and zeta potentials of 16.86 nm, 19.03 nm, 19.7 mV, and 19.3 mV, respectively. Additionally, the final CONE's drug loading and encapsulation efficiency were determined to be 100% and 3.21%, respectively. The lower doses of CONE had no cytotoxic effects on macrophages. Additionally, it has the ability to inhibit L. major promastigote/amastigote growth. Therefore, the lower doses of the CONE formulation can inhibit the growth of promastigote and amastigote of L. major in vitro while not being toxic to macrophages. [ABSTRACT FROM AUTHOR]

The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC 100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC 0 ; formulated just with margarine). In addition, EPC 0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC 100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC 100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC 0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC. [Display omitted] [ABSTRACT FROM AUTHOR]

EVOO is widely considered a superior edible oil due to its unique taste and aroma. Its consumption is associated with several health benefits, many of which are attributed to its phenolic compounds. This work involved the analysis of 203 EVOO samples using the official method recommended by the IOC (COI/T.20/Doc. No 29/Rev.1 2017) to determine their polyphenolic content. In addition, ultraviolet (UV) absorption spectroscopy has been applied to the same EVOO samples in combination with PLS regression to assess the polyphenolic content. This work demonstrates that ultraviolet absorption spectroscopy offers an efficient and cost-effective alternative. [ABSTRACT FROM AUTHOR]

The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This study explored the antioxidant and antibacterial traits of garlic-enriched virgin olive oil (VOO) samples, focusing on various garlic forms (fresh, oven-dried, freeze-dried). Comparative analysis revealed fresh garlic's highest total phenolic content, flavonoid content, and strongest DPPH scavenging activity. GC/MS analysis unveiled distinct volatile profiles. Fresh garlic oil contained elevated allyl-methy-sulfide, diallyl-trisulfide, methyl-propyl-disulfide levels. Antibacterial evaluation displayed substantial inhibition zones, especially fresh garlic oil against E. coli, and oven-dried/freeze-dried garlic oils against P. aeruginosa. Lower Minimal Inhibitory Concentration (MIC) values for fresh garlic oil and freeze-dried garlic oil against both Gram-negative and Gram-positive bacteria signify potent antibacterial activity of garlic-enriched VOO. These findings underscore garlic-enriched VOO's potential as natural antibacterial agents, fortified with antioxidant traits, while emphasizing drying methods' role in shaping volatile compounds [ABSTRACT FROM AUTHOR]

Context: Carbon tetrachloride (CCl4) is a chemical that is still widely used in industry and has been shown to cause structural defects in rat testicles through oxidative stress. Aims: In our study, the effect of curcumin on CCl4-mediated testicular damage was investigated. Methods: Twenty-four adult Wistar albino male rats weighing 300–350 g were divided into four groups: control group (olive oil was applied by gavage every consecutive day for 3 weeks); curcumin and CCl4 + curcumin groups (200 mg/kg curcumin dissolved in olive oil was given by gavage once a day, every consecutive day for 3 weeks); and CCl4 and CCl4 + curcumin groups (0.5 mL/kg CCl4 was dissolved in olive oil at a ratio of 1/1 and given by i.p. injection every other day for 3 weeks). Tissue samples were examined histopathologically, histomorphometrically, immunohistochemically and biochemically. Key results: CCl4 disrupted both testicular morphology and testosterone synthesis, whereas curcumin treatment resulted in an improvement in testicular morphology and biochemical parameters, as well as a decrease in caspase-3 and tumour necrosis factor-α expression. Conclusions: Curcumin has a protective effect on testicular tissue damage caused by CCl4 with its anti-inflammatory, antiapoptotic and antioxantioxidant properties. Implications: Curcumin can prevent testicular damage due to CCl4, an environmental pollutant. Carbon tetrachloride (CCl4) is a chemical widely used in industry. Although CCl4 exposure has significant toxicity on the liver, there are also experimental studies showing that it causes testicular damage through oxidative stress. Curcumin is a powerful antioxidant nutraceutical. Our study showed that curcumin can prevent CCl4-mediated testicular injury with its antioxidant, anti-inflammatory and antiapoptotic properties. Illustration by Mete Keçeci. [ABSTRACT FROM AUTHOR]

Summary: Microfluidization has been gaining popularity as a size reduction process in recent years. In this study, microfluidization technique was used for olives to change the cell wall structure and decrease the size of oil droplets. Olive powders were produced from green, black and raw olives using freeze drying following microfluidization at 1200 bar. Antioxidant activity was not affected significantly for all powders while total phenolic content decreased for green and raw olive powders with microfluidization. Among all olive powders, the one raw olive gave the highest antioxidant activity and phenolic content. In microscopic analysis, Scanning Electron Microscope images revealed that microfluidization results in finer particles which are self‐encapsulated by trapping the oil droplets. Stability analysis through Turbi Scan and rheological measurements of the powder suspensions showed that microfluidization process enables more stable suspensions having higher water holding capacity. Herschel–Bulkley model was found for the flow behaviours of the olive powder suspensions. [ABSTRACT FROM AUTHOR]

Summary: Although the health effects of olive phenolics, hydroxytyrosol (HX), are well known, their utilisation is not at the forefront of the phenolics market. Besides, 99% of olive phenolics are lost during olive oil production (2.2 million tons year−1). This study aims to develop a functional hydrogel for functional foods using commercial olive powder derived from olive mill wastewater and methylcellulose (MC). The final hydrogel recipe, a multi‐hydrocolloid recipe (MC and gelatine with low gelling temperature) based on minimum HX loss and acceptable sensory properties, was created by examining interactions of HX with salt, sugar, and citric acid in MC by a modified UPLC‐UV method and expert sensory panellists. Finally, two dairy bases were created for the hydrogel with the best aroma match, and consumer‐accepted dessert (72%) and appetiser (58%) providing the health claims of European Food Safety Authority (EFSA) (2 mg day−1 of HX) were produced. Moreover, a sample methodology has been developed. [ABSTRACT FROM AUTHOR]

Spin coating is a process by which thin and uniform layers of liquids are formed on substrates by rotation of the substrate at high speed. Production of these thin liquid layers, specifically using liquids called photoresists, is essential for photolithography in semiconductor and microelectronics processing whereby patterns are transferred and ultimately formed in layers on the substrate. With the surge in interest for increased domestic semiconductor processing capabilities, it makes sense that students in physics and engineering are provided with more knowledge of these processing techniques and how they rely on, among other things, traditional course work, and topics. Spin coating provides an excellent example to connect fluid dynamics with microfabrication. We present detailed experiments that can be performed in a college-level undergraduate laboratory, wherein students can explore both the variables appearing in a known model for spin coating in addition to investigating several of the variables related key assumptions used in the derivation of the model but which do not appear in the resulting equation. Editor's note: The semiconductor industry, which is predicted to reach US$1 trillion by 2030, is a major employer of physicists. Semiconductor processing relies on photolithography, and photolithography relies on spin coating of photoresists. These facts on their own might inspire instructors to teach students about spin coating, even if the phenomenon was not such a beautiful application of fluid mechanics. This paper shows you how to teach students about spin coating using inexpensive equipment and safe fluids (corn syrup, castor oil, and olive oil). Students can predict how and whether the film thickness depends on variables such as density, speed, viscosity, and time, and can test these predictions in the laboratory. [ABSTRACT FROM AUTHOR]

BACKGROUND: The consumption of olive oil has been shown to have a positive effect on preventing obesity and hypertension. At the same time, it is recommended to avoid processed meat products as they contain saturated fats. The inclusion of highly unsaturated lipids in food products can lead to rapid oxidation and deterioration of sensory characteristics. The objective of the current work was to encapsulate olive oil and incorporate it into traditional Polish liver pâté. The oil‐in‐water emulsions were formulated with varying levels of oat β‐glucan and were evaluated for droplet size, pH, encapsulation efficiency and rheology. The liver pâtés made using the emulsions with and without β‐glucan were then evaluated for pH, texture, colour, lipid and protein oxidation, thermal stability and sensory properties. RESULTS: The results showed that the oil‐in‐water emulsions had a 100% encapsulation rate of olive oil after 30 days of storage at 4 °C, regardless of the presence of β‐glucan. Although the texture of the emulsion‐enriched liver pâté was different from that of the control, this difference was reduced when β‐glucan was added to the emulsion and then to the pâté matrix. CONCLUSION: Replacing 50% of animal fat with an olive oil emulsion enriched with β‐glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega‐3‐rich olive oil. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Revista Española de Cardiología (18855857) is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Chemotherapy-induced mucositis is inflammation that develops in the oral mucosal due to anticancer treatment. Mucositis has negative consequences that may lead to distress in pediatric patients, resulting in escalated expenses, diminished quality of life, hindrance in cancer therapy, and decreased survival rates. However, despite the numerous methods, oral care protocols are suggested for implementation in the pediatric population despite a lack of high-level evidence studies, particularly regarding which appropriate oral care agents should be administered. Purpose: This systematic review aimed to identify the effect of oral care intervention in mucositis management among pediatric cancer patients. Methods: Studies were published between 2014 and 2023 from five databases: PubMed, Embase, Medline, ScienceDirect, and Scopus. They were identified using a search strategy to identify relevant studies that identify oral care interventions for managing mucositis in children with cancer. This study used the Joanna Briggs Institute (JBI) critical appraisal tools to assess the quality of the studies and followed the recommended reporting items for systematic reviews and meta-analyses (PRISMA) guidelines. Results: Eight studies met the inclusion criteria, including seven RCTs and one quasi-experimental study. Oral care interventions involving tooth brushing, mouthwash, and lip care are performed entirely or partially. The frequency of oral care ranges from two to six times daily, and the duration of intervention is from 5 days to six weeks. Oral care interventions using honey, olive oil, Aloe Vera, Andiroba, and salivary enzyme toothpaste are beneficial to lower the severity of mucositis, reduce pain, minimize mucositis duration, and reduce the use of analgesics, but not significantly improve the child's quality of life. However, Caphosol mouthwash did not significantly reduce mucositis. Conclusion: Our study highlights that oral care intervention using effective agents integratively, including honey, olive oil, Aloe vera, Andiroba, and salivary enzyme toothpaste, is essential to manage chemotherapy-induced mucositis among children. Systematic Review Registration: PROSPERO registration number was CRD42023456278. [ABSTRACT FROM AUTHOR]

In this study, we prepared and characterized lampblack of olive oil for application in supercapacitors. The lampblack was prepared by the simple technique of flame-soot method. The lampblack samples characterized by using X-ray Diffraction (XRD), Raman spectroscopy, Fourier Transform Infrared Spectroscopy (FTIR), N2 adsorption-desorption isotherms, Scanning Electron Microscopy (SEM), and Energy Dispersive X-ray Spectroscopy (EDS) revealed that they contain mostly amorphous nanosized carbon particles with oxygenated functional groups and the carbon content in the lampblack was 92.6%. The surface area of the lampblack carbon calculated from the Brunauer-Emmett-Teller (BET) method was found to be about 302.7 m²g-1 with an average pore size of 1.69 nm obtained from the Density Functional Theory (DFT) analysis. Lampblack carbon samples were used to prepare supercapacitor electrodes. Electrochemical properties of the electrodes were investigated in 6M aqueous KOH by Cyclic Voltammetry (CV), Galvanostatic Charge Discharge (GCD), and Electrochemical Impedance Spectroscopy (EIS) techniques. The specific capacitance of the electrode obtained from the GCD test was 70.36 Fg-1 at the current density of 1 Ag-1 with a low Equivalent Series Resistance (ESR) value of 0.81 Ω. [ABSTRACT FROM AUTHOR]

Objectives: Rebamipide, a gastroprotective drug, is used for preventing and treating ulcers but it has low aqueous solubility leading to poor bioavailability (10%). It acts both locally and systemically to provide gastroprotection and ulcer healing effects. The therapeutics of Rebamipide can be improved by enhancing its aqueous solubility and by sustaining its release in the stomach. Materials and Methods: The above objective was fulfilled by preparing solid dispersion of Rebamipide by solvent evaporation method for aqueous solubility enhancement which was incorporated in floating beads by emulsion gelation method using different concentrations of sodium alginate and olive oil for prolonged gastroretention. The beads were characterized for size, swelling, entrapment efficiency, floating lag time, floating time and in-vitro drug release. Results and Discussion: The solubility of rebamipide in solid dispersion was found to be 18.66 mg/mL which was much greater than its normal value (1.3 µg/mL). The size of beads varied between 2.03 mm-2.52 mm. The swelling index was found to be 12-28%. Entrapment efficiency was 90.1-96.9% proving excellent entrapment of drug by the method chosen. Floating lag time of optimized formulation (F6) was 3 sec with 90.2% drug release at 12 hr showing adequate sustenance of drug release. Conclusion: The solid dispersion loaded floating beads would prove effective in preventing and treating stomach ulcers because of enhanced aqueous solubility of drug in solid dispersion form resulting in higher drug concentration in gastric fluid, sustained release of drug and greater gastroretention time, giving improved therapeutics both locally and systemically. [ABSTRACT FROM AUTHOR]

The research aims to analyze the opportunities for geographic expansion through the implementation of network company strategies. The expectations are that focusing on vertical and horizontal integration will offer a comprehensive understanding of this critical aspect of enterprise growth. Innovative approaches such as vertical and horizontal integration are examined for optimizing the value chain and gaining competitive advantages. The significance of collaboration and the formation of cooperatives among producers to enhance efficiency and establish a strong market presence is underscored. Additionally, the article presents global trends, local circumstances and the current status in Greece through synthesis and strategic analysis, offering alternative strategies for the future with a focus on network connections and innovations. Examples from key agricultural sectors in Greece, such as oranges, olives and olive oil, are also included in the assessment. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agricultural Economics & Social Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)