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We are at Mibelle involved in the Oleaf4Value project in possible encapsulations and formulations of the different extracts, focusing in the generation for liposomes towards market applications.A liposome is a small vesicle composed of a lipid double layer. It is formed through a process called self-assembly, where the lipids arrange themselves in a specific manner

Companies are finding promising ways to use the nutrient-filled residue from olive-oil production. Olive oil is a multibillion-euro global business and Manuel Román is determined to create an even bigger market from the sacred ancient fruit. Román is co-founder of ISANATUR, a Spanish company that has built a refinery able to turn every part

At NIZO we have been working on the optimization of our in vitro technologies for the assessment of potential health benefits of plant extracts. In parallel, a small number of olive leaf extracts and pure polyphenols have already been tested. We applied our Gut Health Discovery Platform (GHDP), starting with fecal batch fermentations in

Author: Catarina Gomes (Instituto Politécnico de Bragança) Annually, a huge amount of leaves is generated and discarded away as a by-product of the olive oil production. Since, olive leaves are very rich in bioactive compounds, their extraction and isolation could generate added value products useful in the food, chemical and pharmaceutical

Over the coming decades, the growing global population will need a safe and secure food supply. Climate change will have an impact on primary production systems, such as agriculture, forestry, fisheries and aquaculture. Thus, a transition towards an optimal use of renewable biological resources is essential. Europe must move towards sustainable primary production and processing

Usually, the following are listed as marketable olive tree products: Olive oil. Table olives. Cosmetics made with Olive Oil Biomass fuels derived from the cultivation of olive groves or from the manufacture of oil. Olive wood crafts. The olive leaf - which is produced in large quantities during the pruning and harvesting of the olive

The harvesting of olives to make olive oil can take up to 5 months in both hemispheres, depending on the variety, weather, maturation, quality of the juice, etc. Harvesting methods vary from area to area and greatly affect quality. In Europe, autumn is the time of year in which the fruit is in optimal condition