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.
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.
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.
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.
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.
Green synthesis of nanoparticles from olive oil waste for environmental and health applications: A review
This study explores the green synthesis of nanoparticles (NPs) from olive oil waste (OOW) and their potential applications in environmental remediation and healthcare. Olive oil production generates significant amounts of waste that is rich in polyphenols, lipids, and other bioactive compounds that can be repurposed for NP synthesis. Green synthesis methods utilizing natural reducing and stabilizing agents from OOW offer an eco-friendly alternative to conventional NP production, minimize environmental impact, and support sustainable practices. OOW-derived NPs have shown promise for water purification, pollutant degradation, and as antimicrobial agents, with applications extending to drug delivery and cancer therapy in healthcare. Despite the challenges in standardizing synthesis protocols and scaling production, the conversion of OOW into NPs represents a valuable approach to waste management and sustainable nanotechnology, aligning with circular economy principles.
Celebrating Tradition: Tanque by Science & Wine at the IX Douro Oxheart Tomato Competition
Tanque by Science & Wine participated for the third time in the IX Douro Oxheart Tomato Competition at Casa de Mateus on August 23, 2024. This event highlights the Douro Valley’s rich agricultural heritage, particularly the unique Oxheart Tomato, which thrives in the region’s specific terroir. The competition celebrates the deep connection between the Douro’s traditional farming practices and its cultural identity.
Lifestyle, Diet, Wine & Health Congress 2025: A Pinnacle of Health Science Research
The second edition of the “Lifestyle, Diet, Wine & Health” congress, partnered with Science and Wine, will be held in Rome, Italy from March 26-28, 2025. This international event brings together leading scientists to present the latest research on healthy lifestyles, combining information on active living, balanced Mediterranean-style diets, and moderate wine consumption.
Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties
Neurodegenerative diseases driven by oxidative stress pose significant global health challenges. “Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties,” published in Antioxidants (MDPI), explores olive oil’s potential in combating these diseases through its antioxidants—oleuropein, hydroxytyrosol, and oleocanthal. These compounds reduce oxidative stress and inflammation while improving mitochondrial function. Incorporating olive oil into dietary patterns, particularly in the Mediterranean diet, is associated with a lower risk of neurodegenerative diseases. However, long-term clinical trials are required to translate these benefits into practical dietary recommendations. This review highlights the promising role of olive oil in preventive neurology, by reducing the risk of neurodegenerative conditions through its potent antioxidant properties.