Fereshteh Safarzadeh Markhali is in her final year of doctoral study in Food Science and Technology and Nutrition, University of Minho, Portugal. She developed a great interest in the viabilities of innovative processing techniques to sustainably: (i) intensify quality of virgin olive oil, and (ii) re-utilize olive leave residues. Fereshteh holds a Master of Science in Food Science and Technology from Curtin University, Australia. Prior to that, she received her BSc degree in Human Nutrition & Food Science from Glasgow Caledonian University, UK, and her Higher National Diploma in food technology from Glasgow Metropolitan College, UK.
Table olives are produced from processing fresh olive drupes that typically involves de-bittering, together with other things, to hydrolyse some secoiridoids particularly oleuropein (a phenolic component with bitter characteristics), making it more palatable/acceptable for consumers. The industrial activity of table olives generates a significant amount of olive residues/by-products, among them includes wastewater residue (the liquid […]
Olive leaves, the by-products of olive oil industry, contain a diverse range of bioactive compounds, including polyphenols such as oleuropein and hydroxytyrosol. These components enable protection to promote health and reduce chronic diseases, via exhibiting antioxidation which highlights their ability to inhibit the formation/activities of free radicals. The growing awareness of the beneficial effects of […]