The trend of polyphenols

In the past 10 years, the growing interest of consumers has arised to a number of “superfoods”, which has been motivated by their high content of “polyphenols”. These compounds constitute a heterogeneous group of molecules which differentiate according to their chemical structure. Polyphenols is a collective term for several sub-groups of compounds, but the use…

Coffee Processing By-Products: Legislative frameworks and policy recommendations

Sustainability is a dynamic process in which long-term environmental, social, and economical requirements should be fulfilled by an integrated way without compromising the capacity of future generations to meet their own needs. The wastes produced along the coffee chain in both producing and importer countries are undoubtedly a source of contamination and a serious environmental…

Sustainable Management of Olive Mill Wastewater: Treatment or Valorisation?

Olive oil is obtained from olive fruit by mechanical procedures, whereas its production involves one of the following extraction processes: i) discontinuous (press) extraction, ii) 3-phase centrifugal extraction or iii) 2-phase centrifugal extraction. Each of these processes generates in different forms and compositions. The traditional olive pressing and the three phases continuous systems produce three…

Factors affecting the bioaccessibility and bioavailability of bioactive compounds

Bioactive compounds are found in fruits, vegetables and whole grains. They include an extremely heterogeneous class of compounds (polyphenolic compounds, carotenoids, tocopherols, phytosterols and organosulfur compounds) with different chemical structures (hydrophilic or lipophilic), distribution in nature (specific to vegetable species or ubiquitous), range of concentrations both in foods and in the human body, possible site…

Food Waste Recovery: Time for Industrial Implementation

Until the end of the 20th century, disposal of food wastes was not considered as a matter of concern. Particularly, increase of food production without improving the efficiency of the food systems was the prevalent policy. This consideration increased generation of wasted food along supply chains. In the 21th century, escalating demands for processed foods…