Nowadays, the term “innovation” is increasingly used in all science fields. It has been developed into a trendy word that is referred whenever discussions focus on forthcoming developments or future perspectives. Nevertheless, despite its frequent usage, innovation is neither easy to specify and nor to identify. What does innovation truly represents? It is a new…
Olive oil, the product of olive fruit extraction, is the pillar of Mediterranean diet and its consumption is well known to provide multiple benefits to our health (e.g. for the cardiovascular system). Olive oil is nowadays highlighted and marketed as a “superfood” for human health not only due to its lipid profile (e.g. high oleic…
The preparation of foods fortified with functional components requires integration of diverse aspects under evaluation. These include selecting of the appropriate source, detecting the bioactive compounds, applying separation and recovery techniques, performing toxicological assessments and finally making stability, activity and bioaccessibility measurements. At this point, it is important to define carefully the terms “bioavailability”, “bioaccessibility”…