Olive Oil Research Articles

Exploring the potential of Hermetia illucens larvae extracts: A promising approach for dermocosmetic formulations

Globally, the yearly disposal of 1.3 billion tonnes of food raises environmental and public health concerns. Black soldier fly (BSF) larvae present a sustainable solution, converting organic waste into nutrient-rich biomass. The extracted oil from BSF larvae, rich in fatty acids (FA), offers an eco-friendly alternative for the cosmetic industry. In this study, larvae sourced from a Portuguese company were fed olive pomace, a by-product of olive oil production.The lipidic sample extracted revealed a composition high in oleic acid, valuable for cosmetics. Investigating the biological activity of lipid extractions from larvae fed with olive pomace is a novel approach. Notably, the n-hexane ultrasound-assisted extraction method demonstrated potent antioxidant properties, and some extracts displayed antimicrobial activity. Five non-cytotoxic extracts; three with no relevant activity (IC50 from 236 to >400 μg/mL).These findings highlight BSF larvae as an environmentally friendly source of fatty acids, offering promising alternatives for diverse applications.

Biomass ash (BA) waste as an activator to produce carbon-negative cement

The use of biomass, as a renewable energy source, to run heating and power plants is propelled by sustainable European policy. Olive is an important resource in Mediterranean countries. The residues from the extraction of olive oil are used as biomass, either to produce the oil or to generate heat or electricity. The disposal of ash residue poses an important burden. This study uses olive pit bottom ash waste (OBA) to produce carbon-negative cement. The OBA is mixed with waste GGBS (GGBS), and neither calcination nor thermal curing are used to lower environmental impact.The cements produced contain up to 60 %OBA and have a carbon sequestration capacity up to -97.45 kg CO2e/m3. An optimum mix with 40 %OBA is developed (using auxiliary activator), with compressive strength of 36–44 MPa and a carbon sequestration capacity of 40–45 kg CO2/m3. A modified loss on ignition test is proposed to evaluate the embodied carbon of biomass ash.The OBA's main chemical constituents: K2O and CaO, afford outstanding activation and alkalinity to release Ca2+ Si4+ and Al3+ from GGBS to form calcite, hydrotalcite, C-(A)-S-H and amorphous cements. Using sodium carbonate (NC) and lime as supplementary activators enhanced the mechanical properties of the cements and slightly changed their composition and microstructure. NC is the most efficient activator, it increased dissolution, and produced a denser and stronger cement with higher Si and K concentration that includes gaylussite, N-A-S-H and C(K)-A-S-H. Pre-dissolving the NC prior to mixing increases the activator's efficiency, producing less calcite cement for the same amount of NC. By adding 4 % pre-dissolved NC, the compressive strength increased by 138.76 % (compared to OBA-GGBS mortar without auxiliary activators) and 113.94 % compared to the material with NC in powder form.

Mediterranean Diet gastronomic experiences using olive oil and goat cheese

The present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spreadability, texture and consistency, were obtained using: a) methylcellulose 6% (w/v) for the spreadable olive oil; b) Locust Bean Gum (LBG) (0.5% w/w) for goat cream cheese; and c) Goat cream cheese (43.4%), carob flour (8.7%), glucose syrup (26.1%), olive oil (14.6%), powdered goat milk (3.8%), chia seeds (0.5%), LBG (0.7%), and cinnamon for the cold dessert. Subsequently, foods were refrigerated until evaluated by a consumer panel of 101 untrained tasters aged between 15 and 49 years. All the attributes were assessed on a scale from 1 to 5. The products were well accepted by the tasters with no significant differences registered among the different age groups regarding the food attributes, except for the sweetness of the dessert. The goat cream cheese obtained the highest acceptability (4.09 ± 1.16–3.88 ± 0.86) and creaminess (4.22 ± 0.80–4.33 ± 0.65) among the youngest consumers (<30 years), while the acceptability of spreadable olive oil was evaluated with values of 3.24 ± 1.33–3.17 ± 1.14 by the same age group, indicating the need to add seasonings, as salt substitutes, to improve the attributes flavour and aroma. The results highlight the potential of the three formulations to expand the range of food products and processing strategies in the hospitality, catering, and food industry, as well as to provide alternative foods associated with the MD food pattern.

Antioxidant Activity of Rosemary Oil and Olive Oil and its Impact on the Shelf Life of Fish Fillets

Antioxidant Activity of Rosemary Oil and Olive Oil and its Impact on the Shelf Life of Fish Fillets

Historical evolution of olive oil production processes focusing on the role of water, the contribution of energy sources, and the by-product management: The case-study of Crete, Greece

There are numerous studies dealing with olive oil management from ancient civilizations to the mid last century, but they are limited on the historical value of information. At the same time, much knowledge is widely available and accessible on the contemporaneous production of olive oil, the necessary inputs (water and energy) and outputs (by-products) of the production process. The present study aims to shed light on olive oil extraction management from antiquity to present and to bridge the gap between archaeological and modern agricultural, engineering, and environmental disciplines. For the purposes of this study, Crete, Greece, a well-known and traditional olive oil producing region is investigated. This study is dedicated to unveil practices concerning: (a) the processing of the olives, (b) the various energy aspects per era, (c) the role of water and energy at each stage of the extraction process, and (d) management of by-products per era. The main findings support that: (a) the evolution of the extraction processes was relatively slow and remained almost the same from Minoan times until the middle of the 20th century, (b) the importance of water has been demonstrated from the beginning in the efficient extraction of the maximum amount of olive oil, (c) wastewater was first reported during the Hellenistic-Roman period due to the increased quantities produced, (d) by-product management was only considered in the previous century for environmental purposes, (e) olive oil production has been a human-based process for centuries and was greatly increased by the introduction of animals, and (f) olive oil production was further increased with the utilization of mechanical and electrical energy. It can be therefore clearly concluded that past practices have both similarities and differences with the present ones, which in turn have been optimized in terms of energy sources, water uses, olive mill equipment, and environmental considerations, to result in maximum olive oil production with minimum environmental impacts. Based on this work, important lessons can be drawn that show the historical evolution of extraction and management practices.

Olive oil waste treatment: A review

The most intriguing results were obtained on UASB reactors, both at laboratory and pilot scale, fed on diluted waste, and the most promising results were obtained on UASB reactors, both at laboratory and pilot scale, fed on diluted waste. With these digesters, volumetric loading rates were observed and 70 percent removal efficiency was achieved. The start-up of UASB reactors fed with waste from olive oil mills is a complicated process that must be carefully monitored and optimized. Starting with very diluted trash yielded the greatest results. Granulation of the sludge, as seen in UASB digesters fed on sugar beet wastewaters, was not attained; however, the sludge's settleability was observed to be excellent. Since the olive oil industry has been blamed for a lot of pollution, there has been a lot of pressure to improve olive oil waste treatment facilities. Bioremediation (ex-situ, in-situ), thermal processes (incineration, pyrolysis, gasification), evaporation, membrane processes, electrolysis, ozonation, digestion, Coagulation/flocculation/precipitation, and distillation are among the many methods currently in use. Per the waste treatment approach, both advantages and downsides were described, along with the methodology and explicit flow diagrams. Furthermore, the most recent studies were provided, with around twenty–five figures primarily illustrating the efficacy of current waste treatment procedures versus time or temperature. The comparison of the various olive oil waste treatment approaches revealed that, while bioremediation is the most environmentally beneficial option, it is not the only one.

Outcomes of a honey and olive oil-based dressing material on wounds of women that have had a caesarean section in south-western Uganda.

Postpartum sepsis following caesarean sections among women in Uganda remains a risk. However, erratic supplies of standard dressing material make the risk a reality. Alternative wound dressing materials, therefore, remain a viable option. This study examined the outcome of a honey and olive oil-based dressing material on caesarean section wound healing. Using the Uganda Industrial Research Institute (UIRI), the study team created I-Dress, a wound dressing made of honey and olive oil. A case-series study was conducted on 25 women who received I-Dress following caesarean births at three health facilities in south-west Uganda. Vital signs (temperature, blood pressure, and heart rate) were measured, along with wound induration, dehiscence, and discharge. The primary outcome was the length of time it took for the wound to heal. The average age of the women who received I-Dress was 27.5 (±4.8) years. Following the application of I-Dress, all of the women (100%) had no wound induration or dehiscence, with only two (13%) experiencing wound discharge. The vast majority of the women (88%) had never had a Caesarean section before. The mean time required for wound healing was 2.2 (±0.7) days. The findings indicate that honey and olive oil-based dressings improve Caesarean section wound healing in terms of wound induration, dehiscence, and time to healing. These dressing materials can therefore supplement the standard dressing materials, especially in resource-constrained settings.

Health-Promoting Properties of Pectin-Polyphenol Complex Extracted from Olive Oil By-Product Alperujo: Antioxidant, Antiproliferative, and Anti-Inflammatory Activities.

This research explores the health-promoting properties of the pectin-polyphenol complex extracted from alperujo, a by-product of olive oil production. This study investigates the chemical composition and antioxidant activity of the extracts, revealing their high antioxidant activity in vitro. Cell viability assays conducted on colon carcinoma cells (Caco-2) demonstrate the inhibitory effect of the extracts on cell proliferation. However, the extracts do not affect the viability of differentiated Caco-2 cells, suggesting a selective antiproliferative action. Additionally, the extracts reduce intracellular reactive oxygen species (ROS) and nitrite (NO) production in LPS-stimulated murine peritoneal macrophages. Furthermore, the extracts exhibit anti-inflammatory effects by downregulating the secretion of pro-inflammatory cytokines TNF-α, IL-1β, and IL-6 in these macrophages. These findings highlight the potential of pectin-polyphenol complexes as functional ingredients with significant health benefits, demonstrating antioxidant, antiproliferative, and anti-inflammatory properties.

Development of recipescooked sausage products enriched with chlorella

The meat industry is constantly undergoing transformations and moves in accordance with global trends and basic consumer requests.Accordingly, there is a problem of increasing the nutritional and biological value of common food products, in particular cooked sausages. Development of health facilitiesof meat products enriched with plant components is the main goal that arose during the performance of this work. Improvement of the recipe of cooked sausage products due to the use of available chlorella seaweedvaluablea source of antioxidants, dietary fiber, essential amino acids, vitamins, polyunsaturated fatty acids and minerals is a promising solution. The difference between the developed minced meat recipe and the control is the use of chlorella, the replacement of lard, which is traditionally used in similar recipes, with linseed and olive oils, and the complete replacement of sodium nitrite with ascorbic acid. Comparative studies were performed using three different formulations containing 1% chlorella hydrated with water and milk whey in a ratio of 1:5 for 20 minutes at a temperature of 40º C. During the work, organoleptic (appearance, color, texture, taste and smell) and physical and chemical research methods (moisture, fat, protein, salt content). It was shown that the experimental samples of minced meat contained protein in amounts of 13.51% for sample 3; 12.77% for sample 2 and 12.36% for sample 1. The moisture content of the experimental samples exceeds the control by 2.86% for sample 3, by 1.86% for sample 2, and by 0.69% for sample 1. According to the mass fraction of fat, all samples are within the normal range and amount to less than 30%, which correspondsthe national standard for this type of product. Modification of the recipe using chlorella, linseed and olive oil differs from the control sample, which is reflected in the results of the organoleptic evaluation. According to the results of comprehensive studies, experimental formulation sample 3 can be recommended for implementation.

Enhanced hemocompatibility and antioxidant efficacy of chitosan-PCL nanofibrous mats with olive oil and honey nika cream for wound healing applications

This study introduces an innovative approach utilizing electrospun scaffold matrices comprising polycaprolactone (PCL) and chitosan (CS), enriched with active ingredients of olive and Honey Nika cream (NC). These matrices were assessed for their potential as advanced wound dressings. The microstructures shown uniformly smooth nanofibers with diameters ranging from 200 to 250 nm across various formulations. XRD results demonstrated that incorporating NC and CS simultaneously, increased the crystallinity of PCL. The thermal analysis illustrated that although the addition of NC and CS declined the thermal stability of PCL fibers, but had no significant influence on the microstructure of the PCL fibers, and scaffolds have suitable chemical stability. FTIR analysis revealed the presence of olive oil, honey, and propolis components in the scaffolds. The developed nanofibers demonstrated advantageous properties such as prolonged NC release due to the incorporation of chitosan, enhanced cell adhesion, optimal swelling and degradation rates, minimal hemolytic activity (less than 0.44 %), and suitable antioxidant capabilities (approximately 50.97 for PNC mat). Further corroborated by in vitro cytocompatibility assessments via MTT assays were shown biocompatibility of the prepared nanofibrous mats. This research highlights the promise of PCL/CS electrospun nanofbrous scaffold for wound healing applications.

Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils

Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils

Main findings from the use of ozone therapy alone or combined with conventional treatments in root canal treatment: a systematic review

Introduction: The positive effects of ozone on biological properties include antimicrobial, immunostimulating, and biosynthetic impacts used in the treatment and maintenance of good oral hygiene. Ozone results in alteration in the metabolism of cells by raising the partial pressure of oxygen in tissues which improves the transporting capacity of oxygen in the blood. Ozone causes more blood supply to the ischemic zones due to surgical interventions like tooth extractions and implant placement. In this context of decontamination of root and periapical canals, ozone has emerged as an important sanitizer. Objective: It was to develop a systematic review of the literature to list the main findings of the use of ozone therapy alone or combined with conventional treatments in the treatment of root canals. Methods: The PRISMA Platform systematic review rules were followed. The search was carried out from March to June 2024 in the Scopus, PubMed, Science Direct, Scielo, and Google Scholar databases. The quality of the studies was based on the GRADE instrument and the risk of bias was analyzed according to the Cochrane instrument. Results and Conclusion: A total of 122 articles were found, 35 articles were evaluated in full and 11 were included and developed in the present systematic review study. Considering the Cochrane tool for risk of bias, the overall assessment resulted in 25 studies with a high risk of bias and 22 studies that did not meet GRADE and AMSTAR-2. Most studies did not show homogeneity in their results, with X2=88.5%&lt;50%. Results and Conclusion: It is concluded that ultrasonic and sonic ozone activation resulted in less pain in patients undergoing single-session endodontics compared to no ozone treatment. Ozonated olive oil with zinc oxide and olive oil paste with zinc oxide demonstrated good clinical and radiographic success for pulpectomy of primary teeth. Furthermore, low-intensity laser and ozone therapy are useful methods for postoperative pain in vital symptomatic teeth, but they are not superior to each other.

Prenatal Fish Oil Supplementation, Maternal COX1 Genotype, and Childhood Atopic Dermatitis

Eicosanoids have a pathophysiological role in atopic dermatitis (AD), but it is unknown whether this is affected by prenatal ω-3 long-chain polyunsaturated fatty acid (n-3 LCPUFA; ie, fish oil) supplementation and genetic variations in the cyclooxygenase-1 (COX1) pathway. To explore the association of n-3 LCPUFA supplementation during pregnancy with risk of childhood AD overall and by maternal COX1 genotype. This prespecified secondary analysis of a randomized clinical trial included mother-child pairs from the Danish Copenhagen Prospective Studies on Asthma in Childhood 2010 birth cohort, with prospective follow-up until children were aged 10 years. In the trial, maternal and child COX1 genotypes were determined, and urinary eicosanoids were quantified when the child was 1 year of age. The present study was conducted from January 2019 to December 2021, and data were analyzed from January to September 2023. A total of 736 pregnant women at 24 weeks' gestation were randomized 1:1 to 2.4 g of n-3 LCPUFA (fish oil) or placebo (olive oil) per day until 1 week post partum. Risk of childhood AD until age 10 years overall and by maternal COX1 genotype. At age 10 years, 635 children (91%; 363 [57%] female) completed the clinical follow-up, and these mother-child pairs were included in this study; 321 (51%) were in the intervention group and 314 (49%) in the control group. Pregnancy n-3 LCPUFA supplementation was associated with lower urinary thromboxane A2 metabolites at age 1 year (β, -0.46; 95% CI, -0.80 to -0.13; P = .006), which was also associated with COX1 rs1330344 genotype (β per C allele, 0.47; 95% CI, 0.20-0.73; P = .001). Although neither n-3 LCPUFA supplementation (hazard ratio [HR], 1.00; 95% CI, 0.76-1.33; P = .97) nor maternal COX1 genotype (HR, 0.94; 95% CI, 0.74-1.19; P = .60) was associated with risk of childhood AD until age 10 years, there was evidence of an interaction between these variables (P < .001 for interaction). Among mothers with the TT genotype, risk of AD was reduced in the n-3 LCPUFA group compared with the placebo group (390 mother-child pairs [61%]; HR, 0.70; 95% CI, 0.50-0.98; P = .04); there was no association for mothers with the CT genotype (209 [33%]; HR, 1.29; 95% CI, 0.79-2.10; P = .31), and risk was increased among offspring of mothers with the CC genotype (37 [6%]; HR, 5.77; 95% CI, 1.63-20.47; P = .007). There was a significant interaction between n-3 LCPUFA supplementation and child COX1 genotype and development of AD (P = .002 for interaction). In this secondary analysis of a randomized clinical trial, the association of prenatal n-3 LCPUFA supplementation with risk of childhood AD varied by maternal COX1 genotype. The findings could be used to inform a personalized prevention strategy of providing supplementation only to pregnant individuals with the TT genotype. ClinicalTrials.gov: NCT00798226.

Systemic Health Effects of Oleuropein and Hydroxytyrosol Supplementation: A Systematic Review of Randomized Controlled Trials.

Non-communicable diseases (NCDs) cause 41 million deaths annually, accounting for 74% of global fatalities. The so-called Mediterranean diet, with its especially significant consumption of olive oil, has shown promising results in reducing the risk of developing NCDs, such as cardiovascular, liver, or bone diseases. In the context of the nutritional health benefits of foods, phenolic compounds such as olive oil's main components, oleuropein (OLE) and hydroxytyrosol (HT), have been shown to possess different beneficial effects. However, no systematic review has evaluated the health-promoting effects of OLE and HT until now. Consequently, this systematic review analyzed 12 human randomized controlled trials (RCTs), involving 683 participants, to assess the effects of supplements, pure compounds, or enriched foods containing OLE and HT regarding systemic health outcomes, including CVD risk factors, liver parameters, and bone, joint, and cognitive health. The review found contrasting but encouraging results, with some studies reporting significant modulation of body weight, lipid profile, and glucose metabolism, and improvements in bone, joint, and cognitive functions. The studies described different dosages and forms of supplementation, ranging from 5 mg/d HT to 990 mL/d olive leaf infusion (320.8 mg OLE and 11.9 mg HT), highlighting the need for further research to determine the optimal dosing and duration. Despite the mixed outcomes, OLE and HT supplementation show potential for improving some of the cardiometabolic health outcomes and bone, joint, and cognitive health. However, further studies are necessary to understand their benefits better and address existing limitations.

The circular bioeconomy of the olive oil industry: Deterministic and probabilistic profitability of olive mill by-product gasification

In the novel paradigm of the circular economy the value of products, materials, and resources is retained in the economy for as long as possible, thereby minimizing waste generation. In this context, the olive oil producing countries are presented with a new opportunity that lies in the large amount of by-products generated by the olive oil industry, in particular olive pomace. Among the existing options for valorizing it, gasification is a technically proven and economically viable process, especially for moderately high energy prices. This research aims to analyze the profitability of olive pomace gasification, identifying the main uncertainty factors that determine said profitability. To that end, sensitivity analyses and probabilistic scenario analyses using the Monte Carlo method are conducted for the first time in this research context. The results show a positive profit margin of €19.27 per ton of milled olives, a Net Present Value (NPV) of €453,067, and an Internal Rate of Return (IRR) of 9.7 %. The sensitivity analysis indicates that the electricity price is the main determinant of profitability, while other factors, such as the biomass price or the sale of by-products (biochar), are less important. The Monte Carlo analysis reveals the uncertainty involved in these types of projects, showing that the probability of the investment being profitable (NPV>0) is only 25.1 %. The assessment evidences that this kind of projects presents high capital needs and strongly uncertain profitability, recommending the implementation of public and private green finance instruments to overcome high-capital barriers and de-risk these investments.

Functional and physicochemical characterization of marine exopolysaccharide derived from the novel bacterium Algoriphagus sp. K5R and its application towards biomineralization of gold and silver

AbstractThe widespread use of synthetic polymers in various industries has raised worldwide concerns regarding their ecological impact and effects on human health. As a result, biopolymers have emerged as a promising alternative. Among them, exopolysaccharides (EPSs) produced by microbes from terrestrial niches have been extensively studied. However, recent reports have indicated that microbes from marine environments can also produce unique EPSs that could serve as sustainable substitutes to meet the escalating demand for biopolymers. The present study, for the first time, reports EPS production from novel marine bacterium Algoriphagus sp. K5R for sustainable application development. Interestingly, physicochemical analyses suggest that EPS K5R is a high molecular weight (1190.63 kDa) heteropolysaccharide composed of galacturonic acid, glucose and mannose. To evaluate EPS production, growth and fermentation kinetics were performed, which revealed that it was a primary metabolite having a maximum production of 4.79 ± 0.57 g L−1 with 2% (w/v) glucose. Moreover, EPS K5R exhibits exceptional functional properties, namely high water‐holding capacity (720% ± 80.29%) and oil‐holding capacity (493.33% ± 49.74% for coconut oil and 533.32% ± 17.47% for olive oil), and non‐Newtonian pseudo‐plastic behavior which render it a promising candidate for application in the cosmetics and food industries. In fact, its anti‐oxidant capabilities make it an ideal biological reducing agent for metal nanoparticle synthesis. Overall, this study highlights the potential of marine EPSs for a diverse array of industrial applications. © 2024 Society of Chemical Industry.

Peripheral Serotonin Controls Dietary Fat Absorption and Chylomicron Secretion via 5-HT4 Receptor in Males.

Postprandial dyslipidemia is commonly present in people with type 2 diabetes and obesity and is characterized by overproduction of apolipoprotein B48-containing chylomicron particles from the intestine. Peripheral serotonin is emerging as a regulator of energy homeostasis with profound implications for obesity; however, its role in dietary fat absorption and chylomicron production is unknown. Chylomicron production was assessed in Syrian golden hamsters by administering an olive oil gavage and IP poloxamer to inhibit lipoprotein clearance. Administration of serotonin or selective serotonin reuptake inhibitor, fluoxetine, increased postprandial plasma triglyceride (TG) and TG-rich lipoproteins. Conversely, inhibiting serotonin synthesis pharmacologically by p-chlorophenylalanine (PCPA) led to a reduction in both the size and number of TG-rich lipoprotein particles, resulting in lower plasma TG and apolipoprotein B48 levels. The effects of PCPA occurred independently of gastric emptying and vagal afferent signaling. Inhibiting serotonin synthesis by PCPA led to increased TG within the intestinal lumen and elevated levels of TG and cholesterol in the stool when exposed to a high-fat/high-cholesterol diet. These findings imply compromised fat absorption, as evidenced by reduced lipase activity in the duodenum and lower levels of serum bile acids, which are indicative of intestinal bile acids. During the postprandial state, mRNA levels for serotonin receptors (5-HTRs) were upregulated in the proximal intestine. Administration of cisapride, a 5-HT4 receptor agonist, alleviated reductions in postprandial lipemia caused by serotonin synthesis inhibition, indicating that serotonin controls dietary fat absorption and chylomicron secretion via 5-HT4 receptor.

Study of the quality of olive oils imported to Russia

Study of the quality of olive oils imported to Russia

A Time Trend and Persistence Analysis of Sunflower Oil and Olive Oil Prices in the Context of the Russia-Ukraine War

The imbalances between sunflower oil production (Ukraine) and olive oil production (Europe) due to the substitution effects caused by the Russian invasion of Ukraine on 24 February 2022 affected the prices. Given that Ukraine is the largest producer of global sunflower oil and Europe is the largest territory that produces olive oil, this scientific article tries to analyze the global prices of both vegetable oils and understand how the war between Russia and Ukraine has affected them. Advanced statistical and econometric methods to carry out this analysis have been used. It is found that the prices of both variables separately have similar behavior and that the shock caused by the war will be transitory, with the original price trend recovering in the long term using fractional integration methods. In a multivariate analysis, using a causality test in the frequency domain we observe that both variables are related to each other, and the effects of war will have an impact in the long term, with olive oil being the cause. A negative relationship between both variables measured with a wavelet analysis is also observed. Furthermore, if this trend continues, the price of olive oil would prevail over the price of sunflower in the war between Russia and Ukraine. Finally, a 12-month prediction is presented using artificial neural networks, where the price of olive oil will be high for at least 11 more months. The price of sunflower oil is predicted to last for only 5 more months.

Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance.

Dehydrated integral forage palm cladode flour (FPF) presents a promising nutritional and functional approach to enriching fettuccine-type pasta. This study investigated the use of microwave-dehydrated FPF (at 810 W) as a partial wheat flour substitute (0, 5, 10, 15, and 20% w/w) in fresh and dry fettuccine-type pasta. The thermomechanical properties of flour blends and the technological and sensory attributes of the resulting pasta were evaluated. FPF displayed a high protein (15.80%), mineral (15.13%), dietary fiber (67.35%), and total soluble phenolic compound (251 mg EAG·100 g-1) content. While water absorption (~58%) and dough stability remained consistent across formulations, a decrease in maximum torque during heating was observed (p < 0.05). Fettuccine-type pasta containing 10% FPF exhibited an acceptable optimal cooking time, solid loss, weight gain, and textural properties for both fresh and dry pasta. Sensory evaluation revealed acceptability above 63% for pasta with 10% FPF, with a slight preference for the fresh version. Fresh pasta flavored with garlic and extra virgin olive oil (garlic and oil pasta) achieved a sensory acceptance rate of 79.67%. These findings demonstrate the potential of FPF for fettuccine-type pasta production, contributing desirable technological characteristics and achieving acceptable sensory profiles.