July 16, 2025FoodsOpen Access

Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications

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Research demonstrates the recovery of bioactive compounds from olive oil and wine byproducts, indicating potential for sustainable food innovation.

A combined valorization strategy enhances recovery of bioactive compounds from olive oil and wine byproducts.
Bioactive compounds like polyphenols in byproducts can improve the nutritional value of various food items.
Successful integration of byproducts into food depends on managing sensory qualities and technical challenges.
Achieving sustainability in this sector requires scientific innovation, regulatory flexibility, and consumer engagement.

Rodríguez-Pérez et al. (2025) studied this question.

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Research demonstrates the recovery of bioactive compounds from olive oil and wine byproducts, indicating potential for sustainable food innovation.