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Olive by-products are rich sources of phenolic compounds and their valorization is a favorable approach in line with sustainable development goals of the United Nations (UN) organization to promote well-being and production of healthier products; also, to deal with the environmental and economic subjects resulting in more profitability in the olive oil industry. The production of value-added ingredients from these by-products is not extensively exploited on the industrial scale. Drying is a critical pretreatment before extraction that can have a direct impact on the recovery and yield of the available bioactive compounds in olive by-products. In order to produce more stable and high quality phenolic products, encapsulation using spray and freeze drying is used. In this study, the effect of the drying process before and after extraction of bioactive compounds from olive by-products as a valuable source of phenolic compounds is reviewed. In addition, fortification using these ingredients and their incorporation in food formulations is also investigated.

critical reviews in food science and nutrition

Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater