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Food products' quality information is advertised on labels but do customers trust them? This study investigates how the consumers' Willingness-To-Pay (WTP) for food products can be increased by deploying managerial effort and advanced technologies, such as the Blockchain Technology (BT). Our model explains how revealing verified information about product quality throughout the supply chain will generate optimal consumers' WTP and maximise profit. At each echelon of a multi-echelon supply chain, a buyer holds a Bayesian belief about the quality of the input to be procured. This belief is shaped by the accuracy and veracity of the information about this quality. Managerial effort is required both to enhance quality as well as ensure full and verified information. We show why this effort must be made across the chain and how opportunistic behaviour may be circumscribed. Using empirically grounded analytics and real prices of olive oil intermediate produce from various official bodies, we show how the application of BT may be financially justified. This research shows how trust and WTP can be further enhanced through the use of BT and additional smart technologies in a supply chain, which may be projected on other supply chains of organic and sustainable food products. [ABSTRACT FROM AUTHOR]

Virgin olive oil (VOO) quality is defined by both chemical and sensory parameters. While the chemical parameters are objective and measured using instrument-based methods, sensory quality evaluation is based upon human panels, which can be subjective, have less repeatability, suffer from fatigue, and require long and costly training. Tasting biases could be minimized by a trained panel, but using humans as a testing instrument is inevitably prone to various psychological biases, stimulus-related factors, and carry-over effects. The objectives of this study were to evaluate instrumental methodologies that will assist the existing human panel in assessing the sensory characteristics of VOO and to develop chemistry-based predicting models for sensory properties in the oil using VOO samples originating from the US and Israel. Our results indicated that oil rancidity highly correlated with the contents of chemical components contents; 1-penten-3-one, 3-hexen-1-ol, (E)-2-pentanal, and 1-octen-3-ol are the major volatiles associated with rancidity defects (low concentrations of these compounds). Positive sensory attributes, such as fruitiness, correlated with 1- acetoxypinoresinol and hexanal, while bitterness correlated with pinoresinol, the aldehydic form of oleuropein aglycones, and the dialdehydic form of oleuropein aglycone. The random forest model suggested that luteolin, (E)-2-hexenal, 1-penten-3-one, and C18:0 are the most useful measurements in predicting the occurrence of sensory defects in the olive oil samples included. In other words, when these compounds are below or above a certain threshold, a defect, such as rancidity, is more likely to be found by the sensory panel.

Tourists are increasingly interested in visiting unique destinations, which allow them to connect with local communities and experience the local culture. In this context, tourism based on olive oil is becoming a tourist activity that offers great potential for the development of agricultural regions. This paper analyzes how olive oil tourism experiences can be improved in order to generate high levels of satisfaction and value for tourists. To that end, a survey was administered to 389 tourists who visited a destination to engage in activities related to olive oil tourism. Then, an fsQCA analysis was applied to identify the different combinations of the key dimensions on which the producing areas should focus, in order to design experiences aimed at enhancing tourist satisfaction. Finally, a series of conclusions are drawn that are relevant for both academia and for the management of such destinations, where the quality of the EVOO and the staff training appear as the key factors for the satisfaction of this type of tourists or the promotion of complementary activities to lengthen the visit of the visitors, which would help stakeholders to design an adequate offer to maximize the satisfaction of tourists by focusing on the quality of the EVOO and the staff. [ABSTRACT FROM AUTHOR]

This mixed-methods study investigates how Pontic Greeks in Western Macedonia, Greece, preserve and adapt their culinary traditions amid modern challenges. Employing survey questionnaires (n = 390), interviews, and participant observation, we explored sociodemographic attributes, lifestyle factors, and food preferences. Statistical and thematic analyses revealed a strong preference for traditional delicacies, such as pisia (a type of pancake) and tanomenon sorva (yogurt soup), alongside a notable shift from butter to olive oil driven by health considerations. Qualitative findings underscored the deep cultural and emotional significance of these foods, revealing themes such as intergenerational knowledge transmission, urbanization's impact, and the dual role of heritage and convenience in shaping food choices. Integrated data analysis revealed a convergence regarding the importance of preserving culinary traditions in the face of societal change, illustrating the dynamic nature of Pontic Greek gastronomy. This study demonstrates how personal, cultural, environmental, and societal factors influence the maintenance and evolution of these culinary practices. [ABSTRACT FROM AUTHOR]

Gas sensor-based electronic noses (e-noses) have gained considerable attention over the past thirty years, leading to the publication of numerous research studies focused on both the development of these instruments and their various applications. Nonetheless, the limited specificity of gas sensors, along with the common requirement for chemical identification, has led to the adaptation and incorporation of analytical chemistry instruments into the e-nose framework. Although instrument-based e-noses exhibit greater specificity to gasses than traditional ones, they still produce data that require correction in order to build reliable predictive models. In this work, we introduce the use of a multivariate signal processing workflow for datasets from a multi-capillary column ion mobility spectrometer-based e-nose. Adhering to the electronic nose philosophy, these workflows prioritized untargeted approaches, avoiding dependence on traditional peak integration techniques. A comprehensive validation process demonstrates that the application of this preprocessing strategy not only mitigates overfitting but also produces parsimonious models, where classification accuracy is maintained with simpler, more interpretable structures. This reduction in model complexity offers significant advantages, providing more efficient and robust models without compromising predictive performance. This strategy was successfully tested on an olive oil dataset, showcasing its capability to improve model parsimony and generalization performance. [ABSTRACT FROM AUTHOR]

Background: Chylothorax is a rare but potentially life-threatening complication after esophageal cancer resection. This study aims to investigate the impact of a strategy combining preoperative three-dimensional (3D) reconstruction of contrast-enhanced chest CT with olive oil ingestion on the incidence of chylothorax following esophageal cancer resection. Methods: We retrospectively analyzed the clinical data of 357 patients who underwent esophageal cancer resection in the Department of Thoracic Surgery at Gansu Provincial People's Hospital from January 2019 to June 2024. Among them, 179 patients who underwent preoperative 3D reconstruction of contrast-enhanced chest CT combined with oral olive oil administration were assigned to the 3D reconstruction group, while 158 patients who did not receive these interventions served as the control group. The primary outcome measures included the incidence of chylous leakage and related perioperative outcomes. Results: All patients in both groups underwent surgeries successfully without any perioperative deaths. Compared to the control group, the 3D reconstruction group exhibited a significant decrease in the incidence of postoperative chylothorax (0% versus 8.2%, P < 0.001). The visualization rate of the thoracic duct during surgery was higher in the 3D reconstruction group compared to the control group (93.85% vs. 48.73%). Furthermore, patients in the 3D reconstruction group had less intraoperative bleeding (P = 0.003), shorter postoperative hospital stays (P = 0.003), and reduced chest drainage in the first three postoperative days (P < 0.001). Conclusion: This study reveals that preoperative three-dimensional reconstruction of chest using enhanced CT allows for the anticipation of thoracic duct anatomy. Additionally, the combination of preoperative oral olive oil administration significantly enhances the intraoperative visualization of the thoracic duct. This integrated strategy effectively reduces the incidence of postoperative chylothorax, demonstrating promising clinical application prospects. [ABSTRACT FROM AUTHOR]

This work revaluates the determinants of value generation in a post-industrial economy through an analysis of olive oil cooperatives in the protected designation of origin (PDO) "Sierra Mágina." A qualitative methodological approach based on thirty semi-structured interviews and one focus group is used. A thematic analysis is conducted using codes to identify, analyze and report data patterns. The failure of the producers of this PDO to appropriate the value generated is confirmed. It is concluded that the PDO does not currently allow the local community to defend itself from the rentier appropriation strategy of other actors in the value chain. To address this problem, the PDO must cease being a simple label manager – an insufficient condition for product differentiation – and integrate new institutional functions related to the cognitive mediation between production and consumption. [ABSTRACT FROM AUTHOR]

In several physiopathological processes, phosphatidylserine (PS), normally sequestered to the inner leaflet of the plasma membrane, becomes exposed to the cell surface. In erythrocytes (RBC), PS externalization is a crucial event for the removal of aged/damaged cells but can also be associated with increased prothrombotic activity. Structurally related olive oil antioxidants, including hydroxytyrosol (HT), are able to significantly reduce the percentage of PS-exposing RBC, when cells are exposed to toxic compounds such as the heavy metal mercury (Hg). The aim of the present study was to identify the molecular mechanisms underlying the protective effect, with a focus on two different phospholipid translocases, the ATP-dependent flippase ATP11C and the calcium-dependent scramblase PLSCR1, which are responsible for PS internalization and exposure, respectively. In addition to HT, its monophenol analogue, tyrosol, and its in vivo metabolite, homovanillic alcohol, were also tested. Our investigation revealed that exposure of human intact RBC to HgCl 2 induced a decrease in flippase activity and an increase in scramblase activity, and that all the selected phenols restored the control activity, regardless of their different scavenging properties. Interestingly, all phenols restored the ATP level of control cells, which were significantly reduced by HgCl 2 treatment. Conversely, no variation in intracellular calcium was observed under our experimental conditions. Additionally, all phenols restored the glutathione levels, significantly reduced in the presence of HgCl 2. In line with the data on the enzymatic activity, Western blotting analysis indicated changes in the membrane expression of the two enzymes, alterations prevented by antioxidant pre-treatment. Finally, molecular docking analysis suggests that the tested antioxidants may be able to directly interact with ATP11C. Our findings provide an experimental basis for the use of olive oil bioactive compounds in nutritional/nutraceutical strategies for the prevention of Hg-related toxicity, particularly in relation to the cardiovascular tissues. [Display omitted] • Olive oil antioxidant phenols reduce mercury-induced phosphatidylserine exposure in human erythrocytes. • Olive oil phenols restore expression levels and enzymatic activity of ATP11C and PLSCR1 after mercury treatment. • Olive oil phenols restore physiological intracellular ATP and GSH levels reduced following mercury treatment. • Olive oil phenols are able to directly bind to ATP11C. [ABSTRACT FROM AUTHOR]

Type 2 diabetes mellitus (T2DM) is a multifactorial metabolic disorder characterized by insulin resistance and beta cell dysfunction, resulting in hyperglycemia. Olive oil, a cornerstone of the Mediterranean diet, has attracted considerable attention due to its potential health benefits, including reducing the risk of developing T2DM. This literature review aims to critically examine and synthesize existing research regarding the impact of olive oil on the expression of genes relevant to T2DM. This paper also seeks to provide an immunological and genetic perspective on the signaling pathways of the main components of extra virgin olive oil. Key bioactive components of olive oil, such as oleic acid and phenolic compounds, were identified as modulators of insulin signaling. These compounds enhanced the insulin signaling pathway, improved lipid metabolism, and reduced oxidative stress by decreasing reactive oxygen species (ROS) production. Additionally, they were shown to alleviate inflammation by inhibiting the NF-κB pathway and downregulating pro-inflammatory cytokines and enzymes. Furthermore, these bioactive compounds were observed to mitigate endoplasmic reticulum (ER) stress by downregulating stress markers, thereby protecting beta cells from apoptosis and preserving their function. In summary, olive oil, particularly its bioactive constituents, has been demonstrated to enhance insulin sensitivity, protect beta cell function, and reduce inflammation and oxidative stress by modulating key genes involved in these processes. These findings underscore olive oil's therapeutic potential in managing T2DM. However, further research, including well-designed human clinical trials, is required to fully elucidate the role of olive oil in personalized nutrition strategies for the prevention and treatment of T2DM. [ABSTRACT FROM AUTHOR]

Removal of 3-monochloropropane-1,2-diol esters (3-MCPDEs) from edible oils is essential for better quality food consumption due to its detrimental effects on human health. Herein, we present a simple strategy for the in situ growth of a ternary metal–organic framework (Fe–Mn–MOF/N4) with nanocellulose (NC) extracted from almond shells using sulfuric acid (ASS) as a support for 3-MCPD adsorption in spiked extra virgin olive (EVO) oil. The sugar-based deep eutectic solvent (SDES) was also employed as co-solvent to enhance the active sites of the synthesized MOF, thereby increasing the adsorption capacity of the primary solid adsorbents, such as MOF and NC-ASS. The Fe–Mn–MOF/N4 achieved 85% removal of 3-MCPD under optimal conditions (6 h, 40 °C, 60 mg dose of Fe–Mn-MOF/N4, 1 g of NC-ASS, and 200 µL of SDES) via an indirect method. The adsorption performance, analyzed using Langmuir and Freundlich isotherm models, showed excellent adsorption capacity while maintaining the quality of EVO oil within acceptable limits after treatment. Importantly, Fe–Mn–MOF/N4 could be reused up to five times, with an adsorption efficiency of 48.3% after the final cycle, demonstrating its sustainability. However, further optimization is needed to prevent the gradual decline in adsorption efficiency and to meet the regulatory standards. This method offers a sustainable, effective solution for 3-MCPDE reduction, highlighting the potential of MOF-based materials to enhance food safety by reducing harmful contaminants in edible oils and food products. [ABSTRACT FROM AUTHOR]

AbstractOlive oil deodorization distillate is a by-product of the refining process, comprising approximately 0.1% of the total processed oil. The recovery of squalene from olive oil deodorizer distillate (OODD) using modified soxhlet extraction was experimentally investigated in this study. The effect of extraction parameters, such as temperature, extraction time, and OODD to silica gel mass ratio, on the squalene recovery was examined, and the optimal conditions were determined using the Response-Surface Methodology based on Box-Behnken statistical experimental design. The highest squalene concentration of 149 mg/L was achieved with an OODD to silica gel mass ratio of 1:3 at a temperature of 65 °C and an extraction time of 8 h. The squalene recovery efficiency from OODD was determined to be approximately 96%. [ABSTRACT FROM AUTHOR]

Olive oil and table olives are considered staples of the Mediterranean diet and have been associated with various health benefits. Literature reports that the final composition of the olive drupe is greatly affected by varietal and agronomic factors, each contributing to a different degree. To that end, the objective of the study was the evaluation of the contribution of different agronomic conditions applied to two Greek olive varieties (Koroneiki, Mastoidis) using a holistic approach of in vitro methods. The findings highlight the importance of the application of a combination of agronomic techniques for each variety, as marked by the differences found in the antioxidant radical-scavenging and reducing power assays. Furthermore, the results obtained from the measurement of redox biomarkers (GSH, ROS, TBARS) in cell lines (EA.hy926, HepG2, MKN45) treated with olive samples demonstrate the capacity of the samples to induce redox imbalance, either by protecting normal cells from damage, or by inducing oxidative damage in cancer cell lines, with the Athinolia samples exhibiting greater antioxidant potential at lower concentrations. This particular finding could have further applications in possible chemo-preventive approaches facilitated by antioxidant compounds of natural origins. [ABSTRACT FROM AUTHOR]

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In this work, two optical spectroscopic techniques, namely, Laser-Induced Breakdown Spectroscopy (LIBS) and UV-Vis-NIR absorption spectroscopy, are employed and are assessed for EVOO adulteration detection, using the same set of olive oil samples. In total, 184 samples were studied, including 40 EVOOs and 144 binary mixtures with pomace, soybean, corn, and sunflower oils, at various concentrations (ranging from 10 to 90% w/w). The emission data from LIBS, related to the elemental composition of the samples, and the UV-Vis-NIR absorption spectra, related to the organic ingredients content, are analyzed, both separately and combined (i.e., fused), by Linear Discriminant Analysis (LDA), Support Vector Machines (SVMs), and Logistic Regression (LR). In all cases, very highly predictive accuracies were achieved, attaining, in some cases, 100%. The present results demonstrate the potential of both techniques for efficient and accurate olive oil authentication issues, with the LIBS technique being better suited as it can operate much faster. [ABSTRACT FROM AUTHOR]

Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled avocado (AL), olive leaves (OL), or olive pomace (OP) were ultrasound-macerated with laboratory-extracted VAO at 5, 10, and 20% w/w levels. Induction-period (IP) values, determined via Rancimat (110 °C, 20 L/h), increased by 1.1–1.6-fold. Maceration with AL and OL added pigments (β-carotene, lutein, α-chlorophyll, and α-pheophytin) but only AL significantly boosted α-tocopherol levels (up to 3.7-fold). Extraction of major polar phenols (chlorogenic acid, oleuropein, and hydroxytyrosol) was poor (<42 mg/kg oil). Oleanolic and maslinic acids, from OL and OP, reached up to 650 and 260 mg/kg. The IP values correlated (r = 0.796, p = 0.002) only with total polar phenol content. Maceration with OP resulted in superior antioxidant activity, extending the predicted shelf-life from 14 to 22.3 months, reaching that of a hydroxytyrosol-rich extra-virgin olive oil (24.9 months). GC-MS revealed the dominance of volatile acids in OL- and OP-VAOs, and estragole in AL-VAO highlighting some organoleptic and safety challenges to be considered, particularly when aiming to exploit these materials for the enhancement of the oxidative stability of VAOs to sustain its production. [ABSTRACT FROM AUTHOR]

This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr). The investigation focuses on prolonged deep frying (DF) conditions at 170 °C and 210 °C, over durations ranging from 3 to 48 h, with the aim of improving sensorial attributes, polyphenolic content, and thermal oxidative stability. Parameters, such as acidity, peroxide value (PV), K232, K270, ΔK, phenolic compounds, and sensory attributes, were monitored. The PV did not exceed the standard limit in HTyr-EVOO at 210 °C/24 h; however, in non-supplemented EVOOs, it remained within the limits only up to 210 °C/18 h. Acidity stayed within the acceptable limit (≤0.8) at 170 °C/24 h in both enriched and non-enriched EVOOs. K232 values were ≤2.5 in HTyr-EVOO fried at 170 °C/18 h. K270 and ΔK did not exceed the limits in HTyr-EVOO at 170 °C/3 h, whereas they surpassed them in non-supplemented oils. Additionally, HTyr and tyrosol levels were significantly higher (p < 0.05) in HTyr-EVOOs. Phenolic compounds, including verbascoside, pinoresinol, 1-acetoxypinoresinol, and phenolic acids, such as chlorogenic, vanillic, homovanillic, 4-dihydroxybenzoic, and caffeic acids, were detected in HTyr-EVOOs. Oxidized secoiridoid derivatives increased significantly as DF progressed. Moreover, sensory analysis revealed that positive attributes in EVOOs—such as fruity, bitter, and pungent notes—decreased significantly with increasing temperature and frying duration (p < 0.05). Beyond 210 °C/6 h, these attributes were rated at zero. However, HTyr-EVOOs exhibited lower rancidity compared to non-enriched oils under identical conditions, attributed to the protective effect of HTyr. In conclusion, HTyr-EVOOs demonstrated thermal stability up to 210 °C/6 h, retaining desirable sensory qualities, higher phenolic content, and reduced degradation. These findings indicate that natural OFEs have strong potential as food additive in deep fried EVOOs, enhancing sensory properties, health benefits, and overall oil stability. This innovation provides a practical solution for the food industry by improving the biostability and versatility of EVOO. Further research is recommended to investigate various EVOO categories and oils from diverse origins. [ABSTRACT FROM AUTHOR]

AbstractThe so-called Mediterranean diet, with olive oil as a key component, is effective in reducing cardiometabolic disease risk. Olive oil consumption improves blood pressure, insulin levels and resistance, supporting heart health and glycemic control. Its phenolic compounds, including oleuropein (OLE), hydroxytyrosol (HT), and tyrosol (TYR) are hypothesized to likely contribute to these benefits. Thus, this meta-analysis evaluated the clinical effects of dietary supplementation with OLE, HT, and TYR on cardiometabolic outcomes. Fourteen human intervention studies with 594 participants were included. The analysis using a random-effects model showed that OLE, HT, and TYR significantly reduced total cholesterol (SMD = −0.19, CI: −0.37 to −0.01, p = 0.04, I2 = 35%), triacylglycerol (SMD = −0.32, CI: −0.60 to −0.03, p = 0.03, I2 = 73%), and insulin (SMD = −0.42, CI: −0.82 to −0.01, p = 0.04, I2 = 78%). Subgroup analysis showed that, in certain contexts, interventions may be more beneficial for BMI <30, non-Mediterranean, and cardiometabolic disease individuals, while intervention compound, type of intervention, and duration might have differential effects regarding considered outcomes. Overall, the meta-analysis suggests that supplementation with OLE, HT, and TYR may beneficially impact some cardiometabolic parameters, though further studies are needed to confirm these findings. [ABSTRACT FROM AUTHOR]

This study investigates the phenolic compounds (PC), volatile compounds (VC), and fatty acids (FA) of extra virgin olive oil (EVOO) derived from the Turkish olive variety "Sarı Ulak", along with ADMET, DFT, molecular docking, and gene network analyses of significant molecules identified within the EVOO. Chromatographic methods (GC-FID, HPLC) were employed to characterize FA, PC, and VC profiles, while quality parameters, antioxidant activities (TAC, ABTS, DPPH) were assessed via spectrophotometry. The analysis revealed a complex composition of 40 volatile compounds, with estragole, 7-hydroxyheptene-1, and 3-methoxycinnamaldehyde as the primary components. Hydroxytyrosol, tyrosol, oleuropein, apigenin, ferulic acid, and vanillic acid emerged as main phenolic constituents, with hydroxytyrosol and apigenin exhibiting high bioavailability. Molecular docking highlighted oleuropein and pinoresinol as compounds with strong binding affinities, though only hydroxytyrosol, apigenin, and pinoresinol fully met Lipinski and other drug-likeness criteria. DFT analysis showed that oleuropein and pinoresinol have notable dipole moments, reflecting polar and asymmetrical structures. KEGG enrichment analysis further linked key molecules like oleuropein and apigenin with pathways related to lipid metabolism and atherosclerosis, underscoring their potential bioactivity and relevance in health-related applications. [ABSTRACT FROM AUTHOR]

Kenger (Gundelia tournefortii) grown in Sanliurfa and neighbouring provinces in Turkiye, is known for its health promoting potential due to the presence of bioactive compounds as phenolics and antioxidant vitamins. However, such compounds in food may be affected by thermal treatment as cooking. This study investigated the impact of common cooking techniques (boiling and stir-frying in oil) on phenolics, vitamin C content and antioxidant activity of kenger. Phenolic compounds were analysed using LC–MS/MS and DPPH inhibition. Vitamin C was quantified using HPLC and antioxidant activities were assessed by DPPH inhibition, ABTS and FRAP methods. Major phenolic compounds in raw samples were vanillic (18.755 ± 0.606 µg/g) and fumaric (16.211 ± 0.524 µg/g) acids. In boiled kenger, significant loss of fumaric (5.789 ± 0.187 µg/g), in stir-fried kenger, loss of vanillic (15.604 ± 0.504 µg/g) and fumaric (8.113 ± 0.262 µg/g) acids were noted (p < 0.05). Vitamin C content of raw kenger was 7.104 ± 0.074 µg/g but decreased to 6.812 ± 0.22 µg/g in boiled and 6.898 ± 0.072 µg/g in stir-fried samples. The radical scavenging potentials of sample extracts at different concentrations (25 mg/mL, 50 mg/mL, 75 mg/mL, 100 mg/mL,150 mg/mL and 300 mg/mL) were tested by DPPH, FRAP and ABTS methods. At 300 mg/mL, antioxidant activity in raw kenger was calculated as 1.350 ± 0.0007 μmoles/mg/mL (FRAP), 0.731 ± 0.0008 μg (EC50 DPPH) and 52 ± 3.45% TEAC (ABTS). In general, antioxidant activities for all methods increased with rising concentration of the sample extract. Antioxidant activity of boiled samples decreased significantly as per FRAP and increased for stir-fried kenger at higher sample concentrations as per FRAP and ABTS, possibly due to chemical changes during high thermal treatment in oil. Correlation between cooking methods was not significant (p > 0.05) in terms of phenolic compounds and vitamin C. Correlation between antioxidant activity assessing methods were only significant for 75 and 100 mg/mL sample concentration (rho = -0.90 p < 0.05). In conclusion, boiled and stir-fried kenger is suggested as optional consumption methods. Inclusion of condiments, herbs, olive oil, yoghurt during service would not only increase palatibility but also add to the health benefits. [ABSTRACT FROM AUTHOR]