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GSRI: 1360

ΜΕΠΑΕ

Study on the Application of Olive Mill Waste Polyphenols in Food and Cosmetics

Antioxidant capacity shapes oil stability, highlighting the synergy between composition, concentration, and oxidative resistance

Antioxidant capacity shapes oil stability, highlighting the synergy between composition, concentration, and oxidative resistance

Comparative spectra reveal olive phenols’ strong synergistic UV-boosting capacity with multiple synthetic sunscreen compounds

Comparative spectra reveal olive phenols’ strong synergistic UV-boosting capacity with multiple synthetic sunscreen compounds

Infusing bakery staples with olive antioxidants merges tradition and innovation, ensuring longer freshness and safer consumption

Publications

Control of microbial growth in bakery products fortified with polyphenols recovered from olive mill wastewater

Implementation of phenols recovered from olive mill wastewater as UV booster in cosmetics

Phenols from olive mill wastewater and other natural antioxidants as UV filters in sunscreens

Polyphenols recovered from olive mill wastewater as natural preservatives in extra virgin olive oils and refined olive kernel oils

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