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Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries

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Abstract

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 polyphenols from olive leaves has increased in the scientific community over the last decade. Recent studies have focused on improved extraction techniques and processing methods that are most suited for agro-biological industries involved in the development of nutraceutical and functional products. The major problems in olive leaves processing include bitter taste and the low stability of various phenolic compounds. Oleuropein and hydroxytyrosol are the most important phenolic compounds extracted from olive leaves. The present review highlights the importance of olive leaves, their composition, preparation methods, major phenolic compounds, and commercial applications. This review article focuses on integrating studies on olive leaf extract (OLE) pertinent to nutrition, health, and beauty. The different board categories of delivery systems available for the encapsulation of OLE are given. These novel delivery systems could improve fortification, supplementation, and dietary diversification in food and pharmaceutical products.

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Acknowledgements

The authors are grateful to the Science and Technology Research Partnership for Sustainable Development (SATREPS) Project, financially supported by JICA and JST, Japan.

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Authors and Affiliations

  1. Food Reseaerch Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan

    Safa Souilem & Isao Kobayashi

  2. Alliance for Research on North Africa (ARENA), University of Tsukuba, Tsukuba,1-1-1 Tennoudai, Tsukuba, Ibaraki, 305-8572, Japan

    Safa Souilem, Marcos A. Neves, Hiroko Isoda & Mitsutoshi Nakajima

  3. Laboratory of Environmental Bioprocess, Center of Biotechnology of Sfax (CBS), B.P. 1177, 3018, Sfax, Tunisia

    Safa Souilem, Ines Fki & Sami Sayadi

  4. School of Food and Agricultural Sciences, University of Management and Technology, Lahore, 54000, Pakistan

    Nauman Khalid

  5. Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, 3216, Australia

    Nauman Khalid

  6. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki, 305-8572, Japan

    Marcos A. Neves, Hiroko Isoda & Mitsutoshi Nakajima

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  1. Safa Souilem
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Souilem, S., Fki, I., Kobayashi, I. et al. Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries. Food Bioprocess Technol 10, 229–248 (2017). https://doi.org/10.1007/s11947-016-1834-7

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