Food chemistryOleaPlant ExtractsAntioxidantsSolubilityWaste Products
Ultrasound-assisted extraction of water-soluble components from olive stones: Chemical characterization and functionalities.
Francesca Trevisiol, Niccolò Renoldi, Asja Brovedani, Alfredo Rondinella, Marilena Marino, Clara Comuzzi, Amina Maalej, Mohamed Chamkha, Hana Maalej, Nadia Innocente, Maria Cristina Nicoli, Sonia Calligaris
Published: 202610.1016/j.foodchem.2025.147134
Abstract
This study explores the potential of ultrasonication as an efficient and sustainable technology to improve the extraction of water-soluble components from olive stones (OS), a by-product of the olive industry. OS were milled into powder (OSP), and aq…
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