This paper explores the potential of grape seed oil as a valuable byproduct of winemaking. It examines the bioactive compounds in grape seed oil, including fatty acids, tocopherols, and phytosterols, which provide antioxidant and antimicrobial properties. The study highlights various extraction methods, from traditional pressing to advanced techniques like ultrasound-assisted and supercritical fluid extraction, which optimize yield and quality. Applications of grape seed oil in food products, such as emulsions, chocolates, and meat products, are also discussed, emphasizing its functional and nutritional benefits. The paper concludes that further innovation and sustainable practices could maximize the utility of grape seed oil, making it a valuable resource for waste management in the wine industry and expanding its role in food applications.
Enhancing Cantal cheese quality with olive leaf extract: A scientific exploration
This study explored the incorporation of olive leaf extract (OLE) into Cantal cheese to enhance its quality, functionality, and shelf life. OLE, which is rich in phenolic compounds such as oleuropein, significantly increased the antioxidant activity and microbial stability of cheese, inhibiting spoilage and pathogenic microorganisms without compromising its nutritional composition. Textural properties, such as hardness and cohesiveness, improved due to protein-polyphenol interactions, although slight changes in elasticity and color were noted. These findings highlight OLE’s potential of OLE as a natural preservative and functional ingredient, offering sustainable solutions for repurposing olive byproducts. Optimizing OLE concentrations to maintain beneficial microbial activity and ensure consumer acceptance remain key areas for further research. This innovative approach aligns with modern sustainability and health trends, paving the way for advancements in the dairy and functional food markets.
Tracking physical activity patterns linked to neck and back pain in viticulture workers: Insights from objective measures
e Lavor et al. (2024) examined the relationship between physical behaviors and musculoskeletal pain in viticulture workers, particularly focusing on neck, upper back, and lower back pain. Using accelerometers, they measured workers’ physical activities—lying down, sitting, standing, and walking—during work and non-work hours. The results showed high pain prevalence: 60% had lower back pain, 52% had upper back pain, and 46.7% had neck pain. Standing was predominant during work hours, while sedentary behavior was common during non-work hours. Increased sleep was correlated with less neck pain, whereas sedentary behaviors during non-work hours were linked to more upper back pain. No specific physical behaviors were associated with lower back pain, suggesting the presence of other factors, such as cumulative strain. This study emphasizes the need for occupational health interventions in viticulture, including ergonomic adjustments, promoting physical activity outside work, and encouraging good sleep hygiene to reduce pain.
Olive Oil as a Tourist Attraction: An Analysis of Demand
The article “Olive Oil as a Tourist Attraction: An Analysis of Demand” explores the rise of oleotourism—tourism focused on olive oil production and culture—in Córdoba, Spain. Researchers Dancausa Millán and Millán Vázquez de la Torre analyze oleotourism’s potential for economic development and cultural preservation in rural communities. Their study uses econometric models to predict growing demand for olive oil tourism, which, despite being seasonal, could create stable employment opportunities if diversified with activities like festivals and workshops.
Wine bottle overcapping wax: An aesthetic or functional element?
This study examines the role of wax overcapping in wine bottles, questioning whether it provides functional protection against oxidation or serves primarily as an aesthetic feature. The study tested four types of waxes for their oxygen barrier properties and found that while certain waxes, like a commercial blend, showed low oxygen permeability, the addition of wax over high-quality cork stoppers did not significantly enhance protection. Wax proved slightly more beneficial for natural corks with variable oxygen ingress, especially defective stoppers, where leakage was limited. Overall, the study suggests that wax mainly serves aesthetic purposes when cork quality is high, although it may offer limited functional benefits in specific cases involving defective or untreated corks.
Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention
I am excited to share that this week’s post is about a review paper that I am proud to co-author, titled Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention. This study highlights the potential of olive oil by-products, which are often considered waste, as a valuable source of bioactive compounds that could play a key role in preventing Alzheimer’s disease. This research not only contributes to the growing body of knowledge on neurodegenerative disease prevention but also aligns with sustainable practices in the olive oil industry. Stay tuned to dive deeper into the exciting findings and implications of this study.
Deep Planet: Pioneering AI for a Sustainable Future
Founded in 2018 by Oxford University scientists, Deep Planet is an AgriTech company leveraging artificial intelligence (AI) to address environmental challenges in agriculture, particularly in the wine industry. Their platform, VineSignal, offers precision tools for vineyard management, including optimal harvest timing, yield forecasting, disease detection, precision fertilization, soil carbon sequestration, and smart irrigation. These AI-driven solutions promote sustainability and resource efficiency, helping farmers and winemakers improve crop quality and minimize environmental impact. Deep Planet seeks partners to collaborate on advancing sustainable agriculture globally.
4th Science & Wine World Congress – Energy, sustainability, and green transition in wine and olive oil production
The 4th Science & Wine World Congress, scheduled for May 28-30, 2025, in Porto, will gather experts and stakeholders in energy, sustainability, and agriculture. This year’s congress, held under the University of Porto’s auspices, will spotlight sustainable practices and the green transition in wine and olive oil production. Selected to coincide with World Energy Day on May 26, the congress emphasizes the significance of green energy solutions for these industries. Attendees can explore energy-efficient practices like renewable energy use, precision agriculture, and waste heat recovery, as well as innovative technologies like digital labeling and smart farming. These advancements not only reduce environmental impacts but also enhance product quality and efficiency.
The Influence of Climate Change on Portuguese Wines
Climate change is having a profound impact on Portugal’s wine industry, a key part of its cultural and economic heritage. Rising temperatures, shifting rainfall patterns, and more frequent extreme weather events are creating challenges for traditional wine regions like Douro, Alentejo, and Dão. Warmer temperatures are accelerating grape ripening, leading to wines with higher alcohol content and lower acidity, while unpredictable rainfall causes water stress and increases the risk of disease. Extreme weather, such as heatwaves and hailstorms, can devastate vineyards, particularly in regions vulnerable to soil erosion. To adapt, winemakers are experimenting with heat- and drought-resistant grape varieties and implementing new vineyard management practices, but the costs of these changes are significant, especially for smaller producers. As the climate continues to shift, the quality and consistency of Portuguese wines are at risk, with potential economic and cultural consequences.
Green synthesis and two-step chromatographic separation of thiocanthal and thiocanthol: Two novel biologically active sulfur derivatives of oleocanthal and oleacein from extra virgin olive oil
This study presents a novel, eco-friendly method for synthesising two bioactive sulfur derivatives, thiocanthal and thiocanthol, from extra-virgin olive oil (EVOO). These derivatives are obtained through green aqueous sulfonation of oleocanthal and oleacein, two phenolic compounds with known anti-inflammatory properties. This process involves mixing EVOO with sodium metabisulfite and purifying the products using chromatographic techniques, resulting in water-soluble compounds.