Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain
high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the …

There has been a growing interest in developing effective strategies to inhibit lipid oxidation
in emulsified food products by utilization of natural phenolic antioxidants owing to their …

Olive oil production is a significant source of economic profit for Mediterranean nations,
accounting for around 98 percent of global output. Olive oil usage has increased …

The objective of this research was to evaluate the effect of the addition of two antioxidants
naturally present in olives, hydroxytyrosol (HT) and 3, 4-dihydroxyphenylglycol (DHPG), to a …

Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels
and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS …

Gelatins obtained from the skins of tuna and halibut, and from the tunics of jumbo flying
squid were hydrolysed by Alcalase to produce antioxidant peptides. Hydrolysis yielded an …

BACKGROUND The olive oil industry generates significant amounts of semi‐solid wastes,
namely olive pomace. Olive pomace is a by‐product rich in high‐value compounds (eg …

Spray-dried microcapsules were prepared at 25% and 50% w/w oil load from sugar beet
pectin-stabilised emulsions (pH 3) containing fish oil, and a blend of fish oil and with extra …

Olive leaves are the most abundant agricultural waste source rich in polyphenolics. Due to
the numerous health benefits associated with these compounds, the interest in recovering …

The effect of lipophilization of the antioxidant efficiency of hydroxytyrosol on fish oil enriched
systems was studied. Hydroxytyrosol fatty acid esters with increasing size of the alkyl chain …