Estimated market of products from lignocellulosic waste.
\\n\\n
IntechOpen Book Series will also publish a program of research-driven Thematic Edited Volumes that focus on specific areas and allow for a more in-depth overview of a particular subject.
\\n\\nIntechOpen Book Series will be launching regularly to offer our authors and editors exciting opportunities to publish their research Open Access. We will begin by relaunching some of our existing Book Series in this innovative book format, and will expand in 2022 into rapidly growing research fields that are driving and advancing society.
\\n\\nLaunching 2021
\\n\\nArtificial Intelligence, ISSN 2633-1403
\\n\\nVeterinary Medicine and Science, ISSN 2632-0517
\\n\\nBiochemistry, ISSN 2632-0983
\\n\\nBiomedical Engineering, ISSN 2631-5343
\\n\\nInfectious Diseases, ISSN 2631-6188
\\n\\nPhysiology (Coming Soon)
\\n\\nDentistry (Coming Soon)
\\n\\nWe invite you to explore our IntechOpen Book Series, find the right publishing program for you and reach your desired audience in record time.
\\n\\nNote: Edited in October 2021
\\n"}]',published:!0,mainMedia:{caption:"",originalUrl:"/media/original/132"}},components:[{type:"htmlEditorComponent",content:'With the desire to make book publishing more relevant for the digital age and offer innovative Open Access publishing options, we are thrilled to announce the launch of our new publishing format: IntechOpen Book Series.
\n\nDesigned to cover fast-moving research fields in rapidly expanding areas, our Book Series feature a Topic structure allowing us to present the most relevant sub-disciplines. Book Series are headed by Series Editors, and a team of Topic Editors supported by international Editorial Board members. Topics are always open for submissions, with an Annual Volume published each calendar year.
\n\nAfter a robust peer-review process, accepted works are published quickly, thanks to Online First, ensuring research is made available to the scientific community without delay.
\n\nOur innovative Book Series format brings you:
\n\nIntechOpen Book Series will also publish a program of research-driven Thematic Edited Volumes that focus on specific areas and allow for a more in-depth overview of a particular subject.
\n\nIntechOpen Book Series will be launching regularly to offer our authors and editors exciting opportunities to publish their research Open Access. We will begin by relaunching some of our existing Book Series in this innovative book format, and will expand in 2022 into rapidly growing research fields that are driving and advancing society.
\n\nLaunching 2021
\n\nArtificial Intelligence, ISSN 2633-1403
\n\nVeterinary Medicine and Science, ISSN 2632-0517
\n\nBiochemistry, ISSN 2632-0983
\n\nBiomedical Engineering, ISSN 2631-5343
\n\nInfectious Diseases, ISSN 2631-6188
\n\nPhysiology (Coming Soon)
\n\nDentistry (Coming Soon)
\n\nWe invite you to explore our IntechOpen Book Series, find the right publishing program for you and reach your desired audience in record time.
\n\nNote: Edited in October 2021
\n'}],latestNews:[{slug:"webinar-introduction-to-open-science-wednesday-18-may-1-pm-cest-20220518",title:"Webinar: Introduction to Open Science | Wednesday 18 May, 1 PM CEST"},{slug:"step-in-the-right-direction-intechopen-launches-a-portfolio-of-open-science-journals-20220414",title:"Step in the Right Direction: IntechOpen Launches a Portfolio of Open Science Journals"},{slug:"let-s-meet-at-london-book-fair-5-7-april-2022-olympia-london-20220321",title:"Let’s meet at London Book Fair, 5-7 April 2022, Olympia London"},{slug:"50-books-published-as-part-of-intechopen-and-knowledge-unlatched-ku-collaboration-20220316",title:"50 Books published as part of IntechOpen and Knowledge Unlatched (KU) Collaboration"},{slug:"intechopen-joins-the-united-nations-sustainable-development-goals-publishers-compact-20221702",title:"IntechOpen joins the United Nations Sustainable Development Goals Publishers Compact"},{slug:"intechopen-signs-exclusive-representation-agreement-with-lsr-libros-servicios-y-representaciones-s-a-de-c-v-20211123",title:"IntechOpen Signs Exclusive Representation Agreement with LSR Libros Servicios y Representaciones S.A. de C.V"},{slug:"intechopen-expands-partnership-with-research4life-20211110",title:"IntechOpen Expands Partnership with Research4Life"},{slug:"introducing-intechopen-book-series-a-new-publishing-format-for-oa-books-20210915",title:"Introducing IntechOpen Book Series - A New Publishing Format for OA Books"}]},book:{item:{type:"book",id:"5286",leadTitle:null,fullTitle:"Products from Olive Tree",title:"Products from Olive Tree",subtitle:null,reviewType:"peer-reviewed",abstract:"Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.",isbn:"978-953-51-2725-3",printIsbn:"978-953-51-2724-6",pdfIsbn:"978-953-51-4164-8",doi:"10.5772/61902",price:139,priceEur:155,priceUsd:179,slug:"products-from-olive-tree",numberOfPages:344,isOpenForSubmission:!1,isInWos:1,isInBkci:!0,hash:"b1c4ed3e0237d388a235b51b1b415886",bookSignature:"Dimitrios Boskou and Maria Lisa Clodoveo",publishedDate:"October 26th 2016",coverURL:"https://cdn.intechopen.com/books/images_new/5286.jpg",numberOfDownloads:35742,numberOfWosCitations:87,numberOfCrossrefCitations:47,numberOfCrossrefCitationsByBook:1,numberOfDimensionsCitations:114,numberOfDimensionsCitationsByBook:2,hasAltmetrics:1,numberOfTotalCitations:248,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"November 11th 2015",dateEndSecondStepPublish:"December 2nd 2015",dateEndThirdStepPublish:"March 21st 2016",dateEndFourthStepPublish:"June 19th 2016",dateEndFifthStepPublish:"July 19th 2016",currentStepOfPublishingProcess:5,indexedIn:"1,2,3,4,5,6,8",editedByType:"Edited by",kuFlag:!1,featuredMarkup:null,editors:[{id:"77212",title:"Dr.",name:"Dimitrios",middleName:null,surname:"Boskou",slug:"dimitrios-boskou",fullName:"Dimitrios Boskou",profilePictureURL:"https://mts.intechopen.com/storage/users/77212/images/3142_n.jpg",biography:"Dimitrios Boskou received his diploma in chemistry from the School of Chemistry, Aristotle University of Thessaloniki, Hellas; his Philosophy Doctor degree from the University of London, UK; and his degree of Doctor of Science from the School of Chemistry, Aristotle University of Thessaloniki, Hellas. He served as an assistant, lecturer, assistant professor, associate professor, professor and head of the Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (1970–2006). From 1986 to 1998, he was a member of the IUPAC Commission on Oils, Fats, and Derivatives. In the years 1995–2005, he served as a member of the Supreme Chemical Council, Athens. From 1995 to 2012, he was a member of the Scientific Committee for Food of the European Commission and a member and expert of the Food Additives Panel of the European Food Safety Authority. His achievements are: over 90 published papers and reviews; author and editor of 8 books; author of 22 chapters in books related to major and minor constituents of fats, natural antioxidants, olive oil and frying of food; and contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.",institutionString:null,position:null,outsideEditionCount:0,totalCites:0,totalAuthoredChapters:"0",totalChapterViews:"0",totalEditedBooks:"2",institution:null}],equalEditorOne:null,equalEditorTwo:null,equalEditorThree:null,coeditorOne:{id:"199763",title:"Dr.",name:"Maria",middleName:"Lisa",surname:"Clodoveo",slug:"maria-clodoveo",fullName:"Maria Clodoveo",profilePictureURL:"https://mts.intechopen.com/storage/users/199763/images/4896_n.jpg",biography:"Maria Lisa Clodoveo is an assistant professor with tenure at the University of Bari, Italy. \r\n\r\nShe is the director of the short master in 'Health claims of extra virgin olive oil as marketing tool to improve the company’s competitiveness” and deputy director of the postgraduate course in 'Olive Growing Management.” \r\n\r\nShe is a member of the 'Accademia dei Georgofili” and of 'Accademia Nazionale dell’Olivo e dell’Olio.” She is a member of the scientific committee of the international journal Grasas y Aceites. \r\n\r\nShe is the founder of the 'Research Centre for Olive Growing and Olive Oil Industry” at the University of Bari. \r\n\r\nShe is the winner of the award 'Antico Fattore” (2016) assigned by the 'Accademia dei Georgofili” for the innovative approach on virgin olive oil technologies and the award for 'Innovation and applicability” at the International Congress GENP 2016 for the results obtained in the application of ultrasound technology to the virgin olive oil process. \r\n\r\nShe is the inventor of two patents and the author of more than 100 articles and book chapters in the olive oil sector.",institutionString:null,position:null,outsideEditionCount:0,totalCites:0,totalAuthoredChapters:"1",totalChapterViews:"0",totalEditedBooks:"0",institution:{name:"University of Bari Aldo Moro",institutionURL:null,country:{name:"Italy"}}},coeditorTwo:null,coeditorThree:null,coeditorFour:null,coeditorFive:null,topics:[{id:"342",title:"Pomology",slug:"pomology"}],chapters:[{id:"51768",title:"Squalene: A Trove of Metabolic Actions",doi:"10.5772/64384",slug:"squalene-a-trove-of-metabolic-actions",totalDownloads:1999,totalCrossrefCites:1,totalDimensionsCites:2,hasAltmetrics:0,abstract:"Squalene is present in high concentration in the liver of certain sharks and in small concentrations in olive oil. Previous studies showed that its administration decreases hepatic steatosis in male Apoe-knockout mice, but these changes might be complex. Transcriptomics, using DNA microarrays, and proteomics from mitochondrial and microsomal fractions, analyzed by 2D-DIGE and mass spectrometry, were used in these mice that received 1 g/kg/day squalene for 10 weeks. Squalene administration significantly modified the expression of genes such as lipin 1 (Lpin1) and thyroid hormone responsive (Thrsp). Changes in methionine adenosyltransferase 1 alpha (Mat1α), short-chain specific acyl-CoA dehydrogenase (Acads), and thioredoxin domain–containing protein 5 (Txndc5) expressions were consistent with their protein levels. Their mRNA levels were associated with hepatic fat content. These results suggest that squalene action involves changes in hepatic gene expression associated with its anti-steatotic properties. This approach shows new connections between nutrition and gene expression since Txndc5, a gene with unknown biological function, was upregulated by squalene administration. Overall, this nutrigenomic approach illustrates the effects of squalene and provides further support to the idea that not all monounsaturated fatty acid–containing oils behave similarly. Therefore, selection of cultivars producing olive oils enriched in this compound will be a plus.",signatures:"Adela Ramírez-Torres, Clara Gabás-Rivera and Jesús Osada",downloadPdfUrl:"/chapter/pdf-download/51768",previewPdfUrl:"/chapter/pdf-preview/51768",authors:[{id:"182842",title:"Prof.",name:"Jesus",surname:"Osada",slug:"jesus-osada",fullName:"Jesus Osada"}],corrections:null},{id:"52220",title:"Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality",doi:"10.5772/64796",slug:"improvement-of-olive-oil-mechanical-extraction-new-technologies-process-efficiency-and-extra-virgin-",totalDownloads:2480,totalCrossrefCites:6,totalDimensionsCites:11,hasAltmetrics:0,abstract:"Most of the recent technological innovations applied to the mechanical oil extraction process are aimed at improving virgin olive oil quality and yield. Extra virgin olive oil (EVOO) quality is mainly based on the qualitative/quantitative composition of monounsaturated fatty acids, volatile and phenolic compounds that are strictly related to the health and sensory properties of the product, with particular attention given to the fraction of secoiridoid derivatives and C5 and C6 volatile compounds. The different levels of concentration of these compounds are due to some important variables: agronomic and technological. The chapter explains the recent approaches and innovations introduced in the oil extraction process to improve the working efficiency of the production system and to obtain high‐quality extra virgin olive oils.",signatures:"Gianluca Veneziani, Beatrice Sordini, Agnese Taticchi, Sonia\nEsposto, Roberto Selvaggini, Stefania Urbani, Ilona Di Maio and\nMaurizio Servili",downloadPdfUrl:"/chapter/pdf-download/52220",previewPdfUrl:"/chapter/pdf-preview/52220",authors:[{id:"183017",title:"Ph.D.",name:"Gianluca",surname:"Veneziani",slug:"gianluca-veneziani",fullName:"Gianluca Veneziani"},{id:"191177",title:"Dr.",name:"Beatrice",surname:"Sordini",slug:"beatrice-sordini",fullName:"Beatrice Sordini"},{id:"191178",title:"Prof.",name:"Agnese",surname:"Taticchi",slug:"agnese-taticchi",fullName:"Agnese Taticchi"},{id:"191179",title:"Dr.",name:"Sonia",surname:"Esposto",slug:"sonia-esposto",fullName:"Sonia Esposto"},{id:"191180",title:"Dr.",name:"Roberto",surname:"Selvaggini",slug:"roberto-selvaggini",fullName:"Roberto Selvaggini"},{id:"191182",title:"Dr.",name:"Stefania",surname:"Urbani",slug:"stefania-urbani",fullName:"Stefania Urbani"},{id:"191183",title:"Dr.",name:"Ilona",surname:"Di Maio",slug:"ilona-di-maio",fullName:"Ilona Di Maio"},{id:"191184",title:"Prof.",name:"Maurizio",surname:"Servili",slug:"maurizio-servili",fullName:"Maurizio Servili"}],corrections:null},{id:"52027",title:"Ultrasound in Olive Oil Extraction",doi:"10.5772/64765",slug:"ultrasound-in-olive-oil-extraction",totalDownloads:2440,totalCrossrefCites:2,totalDimensionsCites:6,hasAltmetrics:1,abstract:"Each olive oil extraction system should combine the best product quality and the highest efficiency. At the same time, the innovative technologies can develop only if they provide sustainable processes. To reach these goals, academic and industrial researchers need to understand the key elements that allow to modulate the events that occur during oil extraction. In the past years, many emerging technologies, that is techniques perceived as capable of changing the present situation, have been developed. Among these, ultrasounds applications seem to be the most promising for their mechanical and slightly thermal effects, without affecting sustainability. In order to explain the maturity of this emerging technology, the main effects of the ultrasounds application in the olive oil extraction process are discussed, the developed plants are presented, and the patents are reported.",signatures:"Riccardo Amirante and Antonello Paduano",downloadPdfUrl:"/chapter/pdf-download/52027",previewPdfUrl:"/chapter/pdf-preview/52027",authors:[{id:"185224",title:"Dr.",name:"Riccardo",surname:"Amirante",slug:"riccardo-amirante",fullName:"Riccardo Amirante"}],corrections:null},{id:"51628",title:"Stabilization of Extra-Virgin Olive Oil",doi:"10.5772/64401",slug:"stabilization-of-extra-virgin-olive-oil",totalDownloads:2092,totalCrossrefCites:0,totalDimensionsCites:5,hasAltmetrics:1,abstract:"The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts. The chapter reviews the main spread technologies and those recently proposed for the removal of suspended solids and the water from extra-virgin olive oils. These technologies are described from an engineering perspective, and their effects on product quality during storage are discussed.",signatures:"Lorenzo Guerrini and Alessandro Parenti",downloadPdfUrl:"/chapter/pdf-download/51628",previewPdfUrl:"/chapter/pdf-preview/51628",authors:[{id:"183171",title:"Prof.",name:"Alessandro",surname:"Parenti",slug:"alessandro-parenti",fullName:"Alessandro Parenti"},{id:"186912",title:"Dr.",name:"Lorenzo",surname:"Guerrini",slug:"lorenzo-guerrini",fullName:"Lorenzo Guerrini"}],corrections:null},{id:"51857",title:"Chlorophylls and Carotenoids in Food Products from Olive Tree",doi:"10.5772/64688",slug:"chlorophylls-and-carotenoids-in-food-products-from-olive-tree",totalDownloads:2415,totalCrossrefCites:5,totalDimensionsCites:18,hasAltmetrics:0,abstract:"This chapter provides an updated overview about the chlorophyll and carotenoid pigments present in olive fruits and their products, table olive, and olive oil. The metabolism of these pigments during growth and ripening of the olive fruit is described. General aspects related to photosynthetic tissues and non-carotenogenic fruits, varieties and the presence of exclusive pigments, the total pigment content, and their relative proportions are highlighted. Chlorophyll and carotenoid changes during the processing of green table olives according to the main styles of preparation are described. Different reaction mechanisms depending on the removal of the bitter components by alkaline hydrolysis or by slow diffusion in brine, as well as the development of the fermentation process, are discussed. The chlorophyll degradation associated with the green staining alteration is specifically mentioned. Changes in the pigment profiles and in their concentrations associated with the virgin olive oil (VOO) elaboration are also described. Recent research works related to thermal degradation kinetics and prediction mathematical model for VOO storage are summarized. The role of the chlorophylls in the photo-oxidation of VOO is also pointed out. Finally, the pigment profiles as authenticity and freshness indices for VOO quality are emphasized.",signatures:"Beatriz Gandul-Rojas, María Roca and Lourdes Gallardo-Guerrero",downloadPdfUrl:"/chapter/pdf-download/51857",previewPdfUrl:"/chapter/pdf-preview/51857",authors:[{id:"182088",title:"Dr.",name:"Lourdes",surname:"Gallardo-Guerrero",slug:"lourdes-gallardo-guerrero",fullName:"Lourdes Gallardo-Guerrero"},{id:"184804",title:"Dr.",name:"Beatriz",surname:"Gandul-Rojas",slug:"beatriz-gandul-rojas",fullName:"Beatriz Gandul-Rojas"},{id:"184805",title:"Dr.",name:"María",surname:"Roca",slug:"maria-roca",fullName:"María Roca"}],corrections:null},{id:"51827",title:"Pigments in Extra‐Virgin Olive Oil: Authenticity and Quality",doi:"10.5772/64736",slug:"pigments-in-extra-virgin-olive-oil-authenticity-and-quality",totalDownloads:1999,totalCrossrefCites:1,totalDimensionsCites:12,hasAltmetrics:1,abstract:"Pigments, divided into carotenoids and chlorophyll derivatives, are responsible for the colour of extra‐virgin olive oil (EVOO). The concentration of pigments in EVOO depends on several factors, such as the maturity of olives before oil production, the cultivar and the geographic origin of olives. Pigments naturally degrade in olive oil (OO) during storage, and they may decompose due to light, temperature and oxygen exposure. The nature and concentration of pigments in EVOOs are different from seed oils, and this is a base of their use to reveal oil treatments and sophistication. In this chapter, the analytical methods, mainly chromatographic and spectroscopic, applied to identify and quantify pigments are overviewed. In particular, the applications of these methods to check the authenticity and the quality of extra‐virgin olive oil are discussed.",signatures:"Cristina Lazzerini, Mario Cifelli and Valentina Domenici",downloadPdfUrl:"/chapter/pdf-download/51827",previewPdfUrl:"/chapter/pdf-preview/51827",authors:[{id:"182130",title:"Dr.",name:"Valentina",surname:"Domenici",slug:"valentina-domenici",fullName:"Valentina Domenici"},{id:"187809",title:"Dr.",name:"Mario",surname:"Cifelli",slug:"mario-cifelli",fullName:"Mario Cifelli"},{id:"187810",title:"Ms.",name:"Cristina",surname:"Lazzerini",slug:"cristina-lazzerini",fullName:"Cristina Lazzerini"}],corrections:null},{id:"52150",title:"DNA-Based Approaches for Traceability and Authentication of Olive Oil",doi:"10.5772/64494",slug:"dna-based-approaches-for-traceability-and-authentication-of-olive-oil",totalDownloads:2201,totalCrossrefCites:1,totalDimensionsCites:5,hasAltmetrics:1,abstract:"Authentication and traceability of extra virgin olive oil is a challenging research task due to the complexity of fraudulent practices. Various chemical and biochemical techniques have been developed for determining the authenticity of olive oil and in recent years non-conventional methods based on DNA analysis have gained attention, due to high specificity, sensitivity and reliability. DNA analyses have very high discriminating power because ultimately the unique identity of a variety or species is to a great extent genetically dependent. Polymorphisms are genetic variations which refer to the variation in populations or species. Molecular markers provide information on genetic variations and are valuable tools to determine olive oil authenticity. Recently several DNA-based methods have been developed to authenticate olive oil, since analysis of the residual oil DNA with the use of molecular markers can lead to the identification of the variety or the plant species from which it was extracted. The aim of this chapter is to provide an overview of the current trends and critical issues on DNA-targeted approaches used for traceability and authenticity of olive oil. This is considered a rapidly expanding field with significant challenges and prospects which shall be discussed thoroughly.",signatures:"Christos Bazakos, Stelios Spaniolas and Panagiotis Kalaitzis",downloadPdfUrl:"/chapter/pdf-download/52150",previewPdfUrl:"/chapter/pdf-preview/52150",authors:[{id:"182489",title:"Dr.",name:"Panagiotis",surname:"Kalaitzis",slug:"panagiotis-kalaitzis",fullName:"Panagiotis Kalaitzis"},{id:"183476",title:"Dr.",name:"Christos",surname:"Bazakos",slug:"christos-bazakos",fullName:"Christos Bazakos"},{id:"191691",title:"Dr.",name:"Stelios",surname:"Spaniolas",slug:"stelios-spaniolas",fullName:"Stelios Spaniolas"}],corrections:null},{id:"52514",title:"Evaluation of the “Harmony Value”: A Sensory Method to Discriminate the Quality Range within the Category of EVOO",doi:"10.5772/64727",slug:"evaluation-of-the-harmony-value-a-sensory-method-to-discriminate-the-quality-range-within-the-catego",totalDownloads:1839,totalCrossrefCites:1,totalDimensionsCites:2,hasAltmetrics:0,abstract:"Besides a certain amount of relevant chemical parameters, objective quality of olive oil as well as consumer acceptance are depending mainly on its sensory characteristics. Referring to the EC Regulation 1833/2015, there exist different quality categories for olive oil, namely extra virgin, virgin and lampant. To belong to the category “extra virgin”olive oil (EVOO), an oil has to have a certain fruitiness (median > 0) and no defects (median = 0). This means that all olive oils without defect have the same quality level (extra virgin) no matter what kind of sensory characteristics they show. Within EVOOs, type and width of the parameter values of sensory descriptors show a broad variety. In order to mark differences between sensory characteristics in olive oil, the German and the Swiss Olive Oil Panel (DOP and SOP) further developed the panel test (according to EC regulation 1833/2015) by extending their profile sheet with additional sensory parameters, e.g. the “harmony”-value. The evaluation and interpretation of the “harmony” value of olive oils make it possible to monitor and thereby discriminate the sensory quality within the range of EVOOs on the market. This is important for all stakeholders in the olive oil business, aiming to produce, sell, provide and buy EVOOs at different price (and quality) levels.",signatures:"Annette Bongartz, Martin Popp, Reinhard Schneller and Dieter\nOberg",downloadPdfUrl:"/chapter/pdf-download/52514",previewPdfUrl:"/chapter/pdf-preview/52514",authors:[{id:"181901",title:"Mrs.",name:"Annette",surname:"Bongartz",slug:"annette-bongartz",fullName:"Annette Bongartz"},{id:"184070",title:"Mr.",name:"Dieter",surname:"Oberg",slug:"dieter-oberg",fullName:"Dieter Oberg"},{id:"184071",title:"Mr.",name:"Reinhard",surname:"Schneller",slug:"reinhard-schneller",fullName:"Reinhard Schneller"},{id:"184072",title:"Mr.",name:"Martin",surname:"Popp",slug:"martin-popp",fullName:"Martin Popp"}],corrections:null},{id:"51815",title:"Consumer Perception, Attitudes, Liking and Preferences for Olive Oil",doi:"10.5772/64554",slug:"consumer-perception-attitudes-liking-and-preferences-for-olive-oil",totalDownloads:1813,totalCrossrefCites:6,totalDimensionsCites:12,hasAltmetrics:0,abstract:"The consumption of healthful olive oil (OO) has grown considerably over the past 20 years, particularly in areas outside of Europe. To meet this demand, worldwide production of OO has doubled over this time period. Greece, Italy and Spain remain the major producers of this commodity; however, significant growth in production has also occurred in countries such as Australia and the US. OO consumption is closely associated with the traditional Mediterranean diet. It is likely that the potential health benefits of using OO as a primary dietary fat have been a driver of increased intake, but undoubtedly other factors will be involved. An understanding of the factors that influence consumers’ perceptions, attitudes, liking and preferences for OO will be of benefit to the OO sector. Olive growers, OO manufacturers, packaging specialists and marketers, etc. can utilize these insights to aid in the development and delivery of OO products in line with consumer needs and wants, and help drive further growth in this sector particularly with regard to new and emerging markets. The following chapter details information on the intrinsic and extrinsic factors that have demonstrated an influence on consumer perception, attitudes, liking and preferences for OO.",signatures:"Sara Cicerale, Gie Liem and Russell S.J. Keast",downloadPdfUrl:"/chapter/pdf-download/51815",previewPdfUrl:"/chapter/pdf-preview/51815",authors:[{id:"182960",title:"Dr.",name:"Sara",surname:"Cicerale",slug:"sara-cicerale",fullName:"Sara Cicerale"}],corrections:null},{id:"52085",title:"Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)",doi:"10.5772/64909",slug:"olive-oils-with-protected-designation-of-origin-pdo-and-protected-geographical-indication-pgi-",totalDownloads:2564,totalCrossrefCites:6,totalDimensionsCites:17,hasAltmetrics:0,abstract:"The consumers’ demand for excellence in agricultural products has led to the introduction of certification labels. Among others, the European Commission enforces two types of certification labels: protected designation of origin (PDO) and protected geographical indication (PGI) (EEC, No. 2082/92). Olive oil, as a typical high-value agricultural product, is included in PDO/PGI labeling. The latter constitutes a great motivation for a considerable range of consumers, as it is considered to be associated with high-quality olive oil. However, a misunderstanding and/or unawareness of PDO/PGI and “organic” certification labels is often observed. Limited investigations in PDO/PGI olive oils demonstrated lower occurrence and lower levels of agrochemical residues compared to conventional olive oils. Future investigations are required in this field, in order to confirm that the better cultivation and industrial processes associated with PDO/PGI certification result in lower levels of agrochemicals in the final products. Analytical and Bioanalytical Chemistry will play a vital role in the traceability of PDO/PGI olive oils and the confirmation of their geographical origin and authenticity.",signatures:"Zisimos Likudis",downloadPdfUrl:"/chapter/pdf-download/52085",previewPdfUrl:"/chapter/pdf-preview/52085",authors:[{id:"183833",title:"Dr.",name:"Zisimos",surname:"Likudis",slug:"zisimos-likudis",fullName:"Zisimos Likudis"}],corrections:null},{id:"51840",title:"Geographical Indication Labels in Moroccan Olive Oil Sector: Territorial Dimension and Characterization of Typicality: A Case Study of Meknès Region",doi:"10.5772/64538",slug:"geographical-indication-labels-in-moroccan-olive-oil-sector-territorial-dimension-and-characterizati",totalDownloads:1718,totalCrossrefCites:0,totalDimensionsCites:0,hasAltmetrics:0,abstract:"Geographical indications (GIs) implementation is, nowadays, one of the most prominent differentiation strategies used in olive oil market. The proliferation of these labels, however, causes debate and controversy, in particular regarding their usefulness, effectiveness, and suitability of some protected areas to acquire them. This chapter discusses the use of GI labels in olive oil market, and proposes a four-stage methodological approach to examine the potential of Meknès region—a Moroccan olive growing area—to acquire a GI label. Based on this approach, Meknès region territorial dimensions were defined, the typicality of its olive oil was characterized, a general scheme for the GI recognition was proposed, and the adopted strategy to enhance the meaning of this label on domestic, national, and international markets was highlighted. The main findings of this study justify the suitability of Meknès region to protect its olive oil with a GI label.",signatures:"Aadil Bajoub, Lucía Olmo-García, Noureddine Ouazzani, Romina\nPaula Monasterio, Gabriel Beltrán and Alegría Carrasco-Pancorbo",downloadPdfUrl:"/chapter/pdf-download/51840",previewPdfUrl:"/chapter/pdf-preview/51840",authors:[{id:"83442",title:"Dr.",name:"Alegria",surname:"Carrasco-Pancorbo",slug:"alegria-carrasco-pancorbo",fullName:"Alegria Carrasco-Pancorbo"},{id:"186812",title:"Prof.",name:"Aadil",surname:"Bajoub",slug:"aadil-bajoub",fullName:"Aadil Bajoub"},{id:"186813",title:"Ms.",name:"Lucia",surname:"Olmo-Garcia",slug:"lucia-olmo-garcia",fullName:"Lucia Olmo-Garcia"},{id:"186814",title:"Dr.",name:"Noureddine",surname:"Ouazzani",slug:"noureddine-ouazzani",fullName:"Noureddine Ouazzani"},{id:"186815",title:"Dr.",name:"Romina Paula",surname:"Monasterio",slug:"romina-paula-monasterio",fullName:"Romina Paula Monasterio"},{id:"186816",title:"Dr.",name:"Gabriel",surname:"Beltran",slug:"gabriel-beltran",fullName:"Gabriel Beltran"}],corrections:null},{id:"52088",title:"Modern Techniques in the Production of Table Olives",doi:"10.5772/64988",slug:"modern-techniques-in-the-production-of-table-olives",totalDownloads:2304,totalCrossrefCites:4,totalDimensionsCites:4,hasAltmetrics:1,abstract:"The olive tree (Olea europaea L.) is one of the most important trees in the world, and olive oil and table olives are consumed extensively as a basic ingredient of the Mediterranean diet. Table olives are prepared from the fruit of a variety of cultivated olive trees, and, after removing their bitterness by several methods, they are preserved by natural fermentation or other methods before packing. Currently, scientists and consumers alike are interested in and prefer fresh and healthy table olives that have been minimally and safely processed. The aim of this chapter is to provide information about the modern food-processing techniques that are used to improve the quality characteristics of table olives.",signatures:"Nurcan Değirmencioğlu",downloadPdfUrl:"/chapter/pdf-download/52088",previewPdfUrl:"/chapter/pdf-preview/52088",authors:[{id:"183883",title:"Associate Prof.",name:"Nurcan",surname:"Degirmencioglu",slug:"nurcan-degirmencioglu",fullName:"Nurcan Degirmencioglu"}],corrections:null},{id:"51828",title:"Biotechnology can Improve a Traditional Product as Table Olives",doi:"10.5772/64687",slug:"biotechnology-can-improve-a-traditional-product-as-table-olives",totalDownloads:1972,totalCrossrefCites:3,totalDimensionsCites:4,hasAltmetrics:0,abstract:"Table olives are fermented vegetables very popular in the world and especially in the Mediterranean countries. Five main styles (Spanish or Sevillian, Castelvetrano, Siciliano, Californian, and Greek) are diffused to produce commercial products, beside several traditional styles. Although the main preparation methods of table olives are known for a long time, they are not yet optimized systems, and each of them is characterized by advantages and disadvantages. The use of NaOH for green olive debittering is responsible for the elimination of many aroma compounds and nutritionally important molecules. High volumes of heavily contaminated wastewaters are produced during olive processing. Spontaneous fermentation processes used to ferment black or green olives are difficult either to monitor or control. Microbial starters, selected for specific bio/technological and safety traits, can be useful to (i) improve the table olives organoleptic characteristics, (ii) control the fermentation process and significantly reduce the time to obtain a final product, (iii) monitor the correct evolution of the process, (iv) ensure the maintenance and/or improvement of nutritional and healthy features of the product, (v) protect table olives from undesired spoilage and pathogenic microorganisms, (vi) produce table olives as a carrier of microorganisms with probiotics characters, and (vii) enhance product stability and shelf life.",signatures:"Maria Tufariello, Giovanni Mita and Gianluca Bleve",downloadPdfUrl:"/chapter/pdf-download/51828",previewPdfUrl:"/chapter/pdf-preview/51828",authors:[{id:"182471",title:"Dr.",name:"Gianluca",surname:"Bleve",slug:"gianluca-bleve",fullName:"Gianluca Bleve"}],corrections:null},{id:"52440",title:"The Possibility of Recovering of Hydroxytyrosol from Olive Milling Wastewater by Enzymatic Bioconversion",doi:"10.5772/64774",slug:"the-possibility-of-recovering-of-hydroxytyrosol-from-olive-milling-wastewater-by-enzymatic-bioconver",totalDownloads:1895,totalCrossrefCites:1,totalDimensionsCites:1,hasAltmetrics:0,abstract:"This chapter discusses an innovative approach to obtain liquid fractions from olive mill wastewater (OMW) rich in hydroxytyrosol. The method is based on bioconversion combined with membrane separation techniques. An enzymatic bioconversion of three types of OMW was tested. TheS total volumes of OMW are 15 and 40 L. The reaction was monitored in mechanically stirred systems for 2 h at 50°C. Maximum hydroxytyrosol concentrations of about 1.53, 0.83 and 0.46 g/L in the presence of 5 IU Aspergillus niger β‐glucosidase per milliliter from North OMW and South OMW were procured by two different olive millings, which are milling super press (MSP) and milling continuous chain (MCC), respectively. Enzymatic pretreatment was followed by two tangential flow membrane separation stages, microfiltration (MF) and ultrafiltration (UF). The ultrafiltration permeate was concentrated by evaporation at 45°C for 2 h. The latter exhibited a chemical oxygen demand (COD) level of 48.44 g/L. The UF permeate dehydration increased the hydroxytyrosol concentration to 7.2 g/L. A new natural product that contains some minerals beneficial to health and devoid of heavy metals or chemicals was obtained by this innovative work which describes an environmentally friendly process at pilot‐scale.",signatures:"Manel Hamza and Sami Sayadi",downloadPdfUrl:"/chapter/pdf-download/52440",previewPdfUrl:"/chapter/pdf-preview/52440",authors:[{id:"183101",title:"Dr.",name:"Manel",surname:"Hamza",slug:"manel-hamza",fullName:"Manel Hamza"}],corrections:null},{id:"51966",title:"A Brief Review on Recent Processes for the Treatment of Olive Mill Effluents",doi:"10.5772/64798",slug:"a-brief-review-on-recent-processes-for-the-treatment-of-olive-mill-effluents",totalDownloads:2169,totalCrossrefCites:1,totalDimensionsCites:1,hasAltmetrics:0,abstract:"During the last few decades, olive oil industrial sector has grown as a result of the modernization of olive oil mills, in response to the increasing demand of olive oil worldwide. As an undesired side effect, the amount of olive mill effluents (OME) increased, especially as a result of changing old batch press method for the continuous centrifugation-based olive oil production processes currently used, which ensure higher productivity. This chapter presents the state of the art of OME management, with focus on biological and advanced oxidation processes, either alone or in combination, varying in complexity, ease of operation and costs associated. Up to this moment, there isn’t a management strategy that can be adopted in a global scale, feasible in different socio-economic contexts and production scales. The most reasonable approach is to regard OME valorisation as a regional problem, defining decentralized treatment that in some cases can be implemented for a group of olive oil mills in the same geographic area. This aspect is receiving strong attention as European Commission is promoting the transition towards a circular economy, which aims at “closing the production loop” by recycling and reusing resources, bringing benefits for the environment, society and the economy.",signatures:"Javier Miguel Ochando‐Pulido, Rita Fragoso, Antónia Macedo,\nElizabeth Duarte and Antonio Martínez Ferez",downloadPdfUrl:"/chapter/pdf-download/51966",previewPdfUrl:"/chapter/pdf-preview/51966",authors:[{id:"183540",title:"Dr.",name:"Javier Miguel",surname:"Ochando Pulido",slug:"javier-miguel-ochando-pulido",fullName:"Javier Miguel Ochando Pulido"}],corrections:null},{id:"51671",title:"Olive Oil in Brazil: Economic and Regulatory Control Aspects",doi:"10.5772/64539",slug:"olive-oil-in-brazil-economic-and-regulatory-control-aspects",totalDownloads:1861,totalCrossrefCites:1,totalDimensionsCites:1,hasAltmetrics:1,abstract:"The oil extracted from olives has characteristics that set it apart from other vegetable oils. Its exceptional sensory and nutritional attributes and its limited production are among the aspects that give it high market value. However, oils of different grades and quality are obtained from the fruit of the olive tree. Thus, producers are interested in improving and disseminating product quality control techniques. Brazil’s domestic demand is met by imported olive oils, with Brazil being one of the world’s main importers. Recently, the expansions of the market and the commercial production outlook have intensified the work of the Brazilian government in improving the legal requirements to control this product and enable laboratories to monitor quality. Despite government initiatives, the trade of this oil in Brazil has always been, and continues to be, marked by evidence of fraud and adulteration. The present work aims to provide an overview of the economic, regulatory, and inspection aspects involving the olive oil in Brazil, emphasizing the initiatives to improve the control of this important product.",signatures:"Sabria Aued-Pimentel",downloadPdfUrl:"/chapter/pdf-download/51671",previewPdfUrl:"/chapter/pdf-preview/51671",authors:[{id:"183238",title:"Dr.",name:"Sabria",surname:"Aued-Pimentel",slug:"sabria-aued-pimentel",fullName:"Sabria Aued-Pimentel"}],corrections:null},{id:"52019",title:"Tocopherols: Chemical Structure, Bioactivity, and Variability in Croatian Virgin Olive Oils",doi:"10.5772/64658",slug:"tocopherols-chemical-structure-bioactivity-and-variability-in-croatian-virgin-olive-oils",totalDownloads:1982,totalCrossrefCites:8,totalDimensionsCites:13,hasAltmetrics:0,abstract:"Virgin olive oil (VOO) represents a rich source of natural antioxidants, with tocopherols as the most effective group of lipophilic, phenolic antioxidants. α-Tocopherol represents more than 95% of the total tocopherols in virgin olive oil, and it possesses the highest biological activity among members of the vitamin E family. Content and composition of the tocopherols of virgin olive oil depend on several agronomic factors, as well as olive processing and oil storage conditions.",signatures:"Maja Jukić Špika, Klara Kraljić and Dubravka Škevin",downloadPdfUrl:"/chapter/pdf-download/52019",previewPdfUrl:"/chapter/pdf-preview/52019",authors:[{id:"183357",title:"Dr.",name:"Maja",surname:"Jukić Špika",slug:"maja-jukic-spika",fullName:"Maja Jukić Špika"},{id:"188382",title:"Dr.",name:"Klara",surname:"Kraljić",slug:"klara-kraljic",fullName:"Klara Kraljić"},{id:"188383",title:"Prof.",name:"Dubravka",surname:"Škevin",slug:"dubravka-skevin",fullName:"Dubravka Škevin"}],corrections:null}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"},subseries:null,tags:null},relatedBooks:[{type:"book",id:"869",title:"Olive Oil",subtitle:"Constituents, Quality, Health Properties and 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Tract",doi:null,correctionPDFUrl:"https://cdn.intechopen.com/pdfs/74118.pdf",downloadPdfUrl:"/chapter/pdf-download/74118",previewPdfUrl:"/chapter/pdf-preview/74118",totalDownloads:null,totalCrossrefCites:null,bibtexUrl:"/chapter/bibtex/74118",risUrl:"/chapter/ris/74118",chapter:{id:"74014",slug:"congenital-anomalies-of-the-gastrointestinal-tract",signatures:"Richa Verma",dateSubmitted:"November 20th 2019",dateReviewed:"April 17th 2020",datePrePublished:"November 11th 2020",datePublished:"September 15th 2021",book:{id:"9132",title:"Congenital Anomalies in Newborn Infants",subtitle:"Clinical and Etiopathological Perspectives",fullTitle:"Congenital Anomalies in Newborn Infants - Clinical and Etiopathological Perspectives",slug:"congenital-anomalies-in-newborn-infants-clinical-and-etiopathological-perspectives",publishedDate:"September 15th 2021",bookSignature:"Rita P. Verma",coverURL:"https://cdn.intechopen.com/books/images_new/9132.jpg",licenceType:"CC BY 3.0",editedByType:"Edited by",editors:[{id:"278358",title:"Dr.",name:"Rita P.",middleName:null,surname:"Verma",slug:"rita-p.-verma",fullName:"Rita P. Verma"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}},authors:[{id:"315763",title:"M.D.",name:"Richa",middleName:null,surname:"Verma",fullName:"Richa Verma",slug:"richa-verma",email:"rverma1024@gmail.com",position:null,institution:null}]}},chapter:{id:"74014",slug:"congenital-anomalies-of-the-gastrointestinal-tract",signatures:"Richa Verma",dateSubmitted:"November 20th 2019",dateReviewed:"April 17th 2020",datePrePublished:"November 11th 2020",datePublished:"September 15th 2021",book:{id:"9132",title:"Congenital Anomalies in Newborn Infants",subtitle:"Clinical and Etiopathological Perspectives",fullTitle:"Congenital Anomalies in Newborn Infants - Clinical and Etiopathological Perspectives",slug:"congenital-anomalies-in-newborn-infants-clinical-and-etiopathological-perspectives",publishedDate:"September 15th 2021",bookSignature:"Rita P. Verma",coverURL:"https://cdn.intechopen.com/books/images_new/9132.jpg",licenceType:"CC BY 3.0",editedByType:"Edited by",editors:[{id:"278358",title:"Dr.",name:"Rita P.",middleName:null,surname:"Verma",slug:"rita-p.-verma",fullName:"Rita P. Verma"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}},authors:[{id:"315763",title:"M.D.",name:"Richa",middleName:null,surname:"Verma",fullName:"Richa Verma",slug:"richa-verma",email:"rverma1024@gmail.com",position:null,institution:null}]},book:{id:"9132",title:"Congenital Anomalies in Newborn Infants",subtitle:"Clinical and Etiopathological Perspectives",fullTitle:"Congenital Anomalies in Newborn Infants - Clinical and Etiopathological Perspectives",slug:"congenital-anomalies-in-newborn-infants-clinical-and-etiopathological-perspectives",publishedDate:"September 15th 2021",bookSignature:"Rita P. Verma",coverURL:"https://cdn.intechopen.com/books/images_new/9132.jpg",licenceType:"CC BY 3.0",editedByType:"Edited by",editors:[{id:"278358",title:"Dr.",name:"Rita P.",middleName:null,surname:"Verma",slug:"rita-p.-verma",fullName:"Rita P. Verma"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}}},ofsBook:{item:{type:"book",id:"8484",leadTitle:null,title:"Non-tubal Ectopic Pregnancy",subtitle:null,reviewType:"peer-reviewed",abstract:'"Non-Tubal Ectopic Pregnancy" is a comprehensive book, written in an organized and concise format. The book offers an immersion into non-tubal ectopic pregnancy and the reader is invited, chapter after chapter, to visit the most important aspects of non-tubal ectopic pregnancies. The book covers all aspects of non-tubal ectopic pregnancies including epidemiology, diagnosis, and management. Experts from all over the world have contributed to it, bringing the best from their research.The book presents the reader with the latest advances on non-tubal ectopic pregnancies.',isbn:"978-1-83880-455-8",printIsbn:"978-1-83880-454-1",pdfIsbn:"978-1-78984-572-3",doi:"10.5772/intechopen.78860",price:119,priceEur:129,priceUsd:155,slug:"non-tubal-ectopic-pregnancy",numberOfPages:120,isOpenForSubmission:!1,isSalesforceBook:!1,isNomenclature:!1,hash:"f3168b3b6a134f1664b6dfa5e15368e2",bookSignature:"Julio Elito Jr.",publishedDate:"March 25th 2020",coverURL:"https://cdn.intechopen.com/books/images_new/8484.jpg",keywords:null,numberOfDownloads:6228,numberOfWosCitations:0,numberOfCrossrefCitations:0,numberOfDimensionsCitations:0,numberOfTotalCitations:0,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"April 23rd 2019",dateEndSecondStepPublish:"September 17th 2019",dateEndThirdStepPublish:"November 16th 2019",dateEndFourthStepPublish:"February 4th 2020",dateEndFifthStepPublish:"April 4th 2020",dateConfirmationOfParticipation:null,remainingDaysToSecondStep:"3 years",secondStepPassed:!0,areRegistrationsClosed:!0,currentStepOfPublishingProcess:5,editedByType:"Edited by",kuFlag:!1,biosketch:null,coeditorOneBiosketch:null,coeditorTwoBiosketch:null,coeditorThreeBiosketch:null,coeditorFourBiosketch:null,coeditorFiveBiosketch:null,editors:[{id:"35132",title:"Prof.",name:"Julio",middleName:null,surname:"Elito Jr.",slug:"julio-elito-jr.",fullName:"Julio Elito Jr.",profilePictureURL:"https://mts.intechopen.com/storage/users/35132/images/system/35132.jpeg",biography:"Prof. Julio Elito Junior PhD graduated in Medicine from Federal University of São Paulo (UNIFESP) - Brazil in1989. He obtained his Master in 1995 and his Doctorate in 1997 both from UNIFESP. He is a specialist in laparoscopy (Cleveland Clinic Foundation, 2000) and has a PhD in reproductive medicine (2008). Due to the relevance of his research he obtained the title of Associate Professor of the Department of Obstetrics of UNIFESP (2006). He has experience in the field of Medicine, with emphasis in Gynecology and Obstetrics, acting mainly in the following subjects: ectopic pregnancy, methotrexate, ultrasonography, beta-hCG, polymorphisms, serological markers and multiple pregnancy. He has published a predictive score for medical treatment in ectopic pregnancy and reference charts for twins. He has published 68 articles in international and national journals, is a reviewer in several national and international journals, and a speaker at a number of national and international congresses. 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Miry",authors:[{id:"145422",title:"Prof.",name:"Mohammed Zeki",middleName:null,surname:"Al-Faiz",fullName:"Mohammed Zeki Al-Faiz",slug:"mohammed-zeki-al-faiz"}]},{id:"39369",title:"Analysis and Modeling of Clock-Jitter Effects in Delta-Sigma Modulators",slug:"analysis-and-modeling-of-clock-jitter-effects-in-delta-sigma-modulators",signatures:"Ramy Saad, Sebastian Hoyos and Samuel Palermo",authors:[{id:"144896",title:"Dr.",name:"Ramy",middleName:null,surname:"Saad",fullName:"Ramy Saad",slug:"ramy-saad"},{id:"154354",title:"Prof.",name:"Sebastian",middleName:null,surname:"Hoyos",fullName:"Sebastian Hoyos",slug:"sebastian-hoyos"},{id:"154355",title:"Prof.",name:"Samuel",middleName:null,surname:"Palermo",fullName:"Samuel Palermo",slug:"samuel-palermo"}]},{id:"39379",title:"Matlab-Based Algorithm for Real Time Analysis of Multiexponential Transient Signals",slug:"matlab-based-algorithm-for-real-time-analysis-of-multiexponential-transient-signals",signatures:"Momoh-Jimoh E. Salami, Ismaila B. Tijani, Abdussamad U. Jibia and Za'im Bin Ismail",authors:[{id:"90923",title:"Prof.",name:"Momoh-Jimoh",middleName:"Eyiomika",surname:"Salami",fullName:"Momoh-Jimoh Salami",slug:"momoh-jimoh-salami"}]},{id:"39362",title:"Digital FIR Hilbert Transformers: Fundamentals and Efficient Design Methods",slug:"digital-fir-hilbert-transformers-fundamentals-and-efficient-design-methods",signatures:"David Ernesto Troncoso Romero and Gordana Jovanovic Dolecek",authors:[{id:"148249",title:"Prof.",name:"Gordana",middleName:null,surname:"Jovanovic Dolecek",fullName:"Gordana Jovanovic Dolecek",slug:"gordana-jovanovic-dolecek"},{id:"148250",title:"Dr.",name:"David Ernesto",middleName:null,surname:"Troncoso Romero",fullName:"David Ernesto Troncoso Romero",slug:"david-ernesto-troncoso-romero"}]},{id:"39334",title:"Detection of Craters and Its Orientation on Lunar",slug:"detection-of-craters-and-its-orientation-on-lunar",signatures:"Nur Diyana Kamarudin, Kamaruddin Abd. Ghani, Siti Noormiza Makhtar, Baizura Bohari and Noorlina Zainuddin",authors:[{id:"145341",title:"Mrs.",name:"Nur Diyana",middleName:null,surname:"Kamarudin",fullName:"Nur Diyana Kamarudin",slug:"nur-diyana-kamarudin"},{id:"145654",title:"Mrs.",name:"Siti Noormiza",middleName:null,surname:"Makhtar",fullName:"Siti Noormiza Makhtar",slug:"siti-noormiza-makhtar"},{id:"145655",title:"Mrs.",name:"Noorlina",middleName:null,surname:"Zainuddin",fullName:"Noorlina Zainuddin",slug:"noorlina-zainuddin"},{id:"145657",title:"Mrs.",name:"Baizura",middleName:null,surname:"Bohari",fullName:"Baizura Bohari",slug:"baizura-bohari"},{id:"150893",title:"Prof.",name:"Kamaruddin",middleName:null,surname:"Abd. Ghani",fullName:"Kamaruddin Abd. 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Katsikis",coverURL:"https://cdn.intechopen.com/books/images_new/3036.jpg",editedByType:"Edited by",editors:[{id:"12289",title:"Prof.",name:"Vasilios",surname:"Katsikis",slug:"vasilios-katsikis",fullName:"Vasilios Katsikis"}],equalEditorOne:null,equalEditorTwo:null,equalEditorThree:null,productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"3037",title:"MATLAB",subtitle:"A Fundamental Tool for Scientific Computing and Engineering Applications - Volume 3",isOpenForSubmission:!1,hash:"1de63ac4f2c398a1304a7c08ee883655",slug:"matlab-a-fundamental-tool-for-scientific-computing-and-engineering-applications-volume-3",bookSignature:"Vasilios N. Katsikis",coverURL:"https://cdn.intechopen.com/books/images_new/3037.jpg",editedByType:"Edited by",editors:[{id:"12289",title:"Prof.",name:"Vasilios",surname:"Katsikis",slug:"vasilios-katsikis",fullName:"Vasilios Katsikis"}],equalEditorOne:null,equalEditorTwo:null,equalEditorThree:null,productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}}],publishedBooksByAuthor:[]},onlineFirst:{chapter:{type:"chapter",id:"73256",title:"Getting Environmentally Friendly and High Added-Value Products from Lignocellulosic Waste",doi:"10.5772/intechopen.93645",slug:"getting-environmentally-friendly-and-high-added-value-products-from-lignocellulosic-waste",body:'The comprehensive use of lignocellulosic waste coincides with the concept of circular economy because these wastes are renewable, abundant in nature, and generated in large volumes. In addition, they are a main source of natural fibers, chemical compounds, and other industrial products. Lignocellulosic residues are used in various applications depending on their composition and physical properties. Generally, lignocellulosic residues are constituted of cellulose, hemicellulose, lignin, pectin, waxes, and ash [1]. One of its main applications is the production of biofuels, where cellulose is subjected to various physical (mechanical, ozonolysis, pyrolysis), chemical (acid, alkali, organosolv), and biological (commonly used white-rot fungi) pretreatments. However, this review is focused on the different treatments used on the surface of natural fibers in order to improve their compatibility with a polymeric matrix and thus obtain materials with ecological, lightweight, and excellent mechanical properties, called biocomposites. It is important to mention that when carrying out some of these treatments, residues are generated, which can be processed to recover some high value-added compounds (antioxidants, sugars, bioactive phenols, organic acids, polysaccharides, and polyphenolics). Furthermore, the different types of biomaterials that can be obtained from cellulose (MCF, NFC, CNC, BNC) are described. Finally, an investigation of the market size of some of the products derived from lignocellulosic residues was carried out.
The biocomposites are materials formed by a polymer matrix and natural fibers, which act as reinforcements. Among their main advantages, we can highlight the following: low density, low cost, high resistance, and they are eco-friendly as well. However, they have a disadvantage, incompatibility between polymer matrix and natural fibers, because polymers are hydrophobic and natural fibers have a hydrophilic nature. This is reflected in the mechanical performance of biocomposites. Because of this, chemical and physical treatments have been developed to promote interfacial adhesion between polymer and natural fibers, in addition, to improve dimensional stability and water absorption capacity of biocomposites [2]. In comparison to chemical and physical treatments, biological treatments are considered efficient and environmentally friendly processes. In nature, a great variety of microorganisms capable of degrading lignin, cellulose, and hemicellulose are found [3]. Inside these microorganisms, we can find out fungi that have the enzymatic structure necessary to degrade this type of polymers [4]. The main applications of biocomposites are automotive parts (door panel/inserts, seatbacks, spare tyre covers, interior panels, etc.), circuit boards, aerospace industry, building materials, etc.
As mentioned above, the main objective of the chemical treatment is to improve the adhesion between the natural fibers and the polymer matrix, in addition, it is possible to reduce the absorption of moisture, therefore the mechanical properties are improved. Chemical treatments including alkali, silane, acetylation, benzoylation, acrylation, maleated coupling agents, isocyanates, and others are commonly used.
There are different types of physical treatments used to modify only the surface of natural fibers without changing their chemical composition. Physical treatments promote the separation of the fiber bundle into individual fibrils and thus increase the surface area of the fibers and the compatibility with the polymer matrix. According to Ahmed et al. [11], these physical treatments can be classified as follows: mechanical treatment (stretching, calendaring, or rolling), solvent extraction treatment, and electric discharge (plasma treatment, corona treatment, ionized air treatment, thermal treatment, steam explosion, electron radiation, dielectric barrier, and ultraviolet). The
Biological pretreatment is based in the extracellular enzymes released by microorganisms in which enzymes degrade the noncellulosic components of the fiber surface. Biological pretreatment of fiber offers relevant advantages, such as low chemical and energy use that make it eco-friendly [25]. A great variety of microorganisms exists in nature, they are able to hydrolyze lignin, being the fungi the most studied [3]. Basidiomycetes white-rot fungi are responsible for lignin degradation in nature; they can break down not only lignin but also hemicellulose and cellulose. It has been reported that these microorganisms degrade lignin in a selective way that is able to offer potential biotechnological application [26]. However, recent studies have shown that many bacteria are able to break down lignin [27]. Likewise, enzymes have an enormous potential to be used for lignin valorization.
The breaking down of lignin by fungi has been reported mainly for white-rot fungi due to their highly efficient enzymatic system. White-rot fungi are able to degrade lignin in such an efficiently and selectively way that gives them utility in the industry. These fungi have been applied by different industries such as paper, biofuels, and biorefinery for delignifying biomass [28]. According to the selected strain, it is possible to obtain 20–100% for lignin removal. Black liquor from a pulp and paper mill, treated with the fungi
Laccases use molecular oxygen to oxidize aromatic and nonaromatic compounds, such as phenols, arylamines, anilines, thiols, and lignins [34]. The oxidation leads to the constitution of free radicals that act as intermediate for the enzymatic reactions. Likewise, these mediators can react with others high redox potential compounds and mediate nonenzymatic reactions [26]. White-Rot fungi are mainly reported to produce laccases such as,
LMPs belong to class II peroxidases, named plant, and fungal peroxidases, which contain protoporphyrin IX as a prosthetic group [38]. LiP enzymes oxidize different phenolic aromatic compounds and nonphenolic lignin compounds due to the fact that they are not very specific to their substrates [39]. LiP enzymes have been found only in a few white-rot fungi such as the genera:
It has been reported that bacteria are able to degrade lignin through a complex of enzymes, such as extracellular peroxidases, Dye-decolorizing peroxidases (DyPs), and laccases. Among the reported bacterial genus, we found
Low molecular weight aromatic compounds are obtained after fungal lignin depolymerization, such as guaiacol, coniferyl alcohol, p-coumarate, ferulate, protocatechuate, p-hydroxybenzoate, and vanillate [57]. Bacteria have the enzymatic machinery to metabolize-derived aromatic compounds that could allow the generation of value-added products such as flavors, polymer building blocks, and energy storage compounds (Figure 1).
Biorefinery based on microbial pretreatment in lignocellulosic residues.
Fungal and bacterial lignin degraders (BLD) depolymerize the lignocellulosic residues, thus obtaining hemicellulose and cellulose that can be used to produce biocomposites or biofuels and lignin-derived aromatic compounds which can be transformed by bacteria to value-added bioproducts.
Biological lignin degradation process does not involve high temperatures and pressures and does not generate any undesirable products. However, it is a time-consuming process, and there is not an accurate control on it [64]. Long time is necessary to achieve microbial lignin degradation that can range from 10 to 100 days, which is not suitable for commercial applications [28]. Several efforts have been made to engineer microorganisms in order to be more efficient to metabolize lignin-derived compounds with remarkable biotechnological applications, such as pretreatment of lignocellulosics, pulping and bleaching in the paper industry, and decolorization in the textile industry [49].
The application of enzymes is an attractive alternative due to its shortened time, improved yield, and simple processing [69]. The most common enzymes used to break down lignin are peroxidase and laccase, catalyzing lignin oxidation. Among the most studied peroxidases are lignin peroxidases and manganese-dependent peroxidases. These enzymes degrade lignin randomly converting the phenolic group to free radicals, which lead to lignin depolymerization [70]. Fungal peroxidase from
Cellulose is the most abundant polymer in the world. It is a linear polymer of β-d-glucose molecules linked by β(1 → 4) bonds. Due to this bond, each molecule has the ability to rotate 180° with regard to the previous one, forming long linear chains that are stabilized by the presence of hydrogen bonds and join chains to others. The cellulose micelle is made up approximately from 60 to 70 cellulose chains, and the union of 20 or 30 cellulose micelles achieves a semicrystalline packing and the formation of microfibrils. However, the morphology, size, and other characteristics depend on the cellulose origin, and according to the above, cellulose microfibrils (MFC)/nanofibrils (NFC), cellulose nanocrystals (CNCs), and bacterial nanocellulose (BNC) can be obtained [78].
Microfibrillated cellulose (MFC) is obtained with the longitudinally disintegration of cellulose fibers by multiple mechanical shearing actions; in this way, a three-dimensional network of cellulose microfibrils (10–100 nm) is achieved, which has a higher surface area than conventional cellulose fibers. Due to its structure, MFC has the ability to form gels. Different mechanical treatment procedures have been reported to obtain MFC (high-pressure homogenization and grinding for example) and various pretreatments to facilitate the mechanical treatment (enzymatic, acid hydrolysis, mechanical cutting pretreatments, etc.) [79]. The mechanical properties of MFCs are higher compared to lignocellulosic fibers because they have a more homogeneous structure. The main application of MFCs is in the packaging industry due to its excellent mechanical and barrier properties, which are required in this sector [80]. Adel et al. [81] obtained micro/nanofibrillated cellulose from lignocellulosic residues (rice straw, sugarcane bagasse, cotton stalk) and botnia softwood Kraft pulp. First, the lignocellulosic residues were subjected to an alkaline pretreatment to eliminate the lignin, and later, the mechanical treatment was applied to them using a mill. According to their results, the crystallinity index of MFC increased and the length of the fibers that correspond to lignocellulosic residues decreased compared to the fibers of the pulp. And they concluded that the MFC obtained have optimal mechanical and optical properties; therefore, they can be used as reinforcement in the paper-making industry. Nanofibrillated cellulose (NFC) is obtained by delamination of wood pulp (wood, sugar beet, potato tuber, hemp, flax, etc.) by mechanical pressure before and/or after chemical enzymatic treatment with a diameter between 5 and 60 nm and its length in several micrometers. It exhibits amorphous and crystalline domains and high specific surface area. Nanofibrillated cellulose (NFC)/polyvinyl alcohol (PVA) nanocomposites are prepared by dispersion of nanofibers obtained from several biomass sources, normally at low contents (1–10%), into PVA aqueous solutions typically followed by solvent casting. Frone et al. [82] also used cellulose nanofibers obtained from microcrystalline cellulose by ultrasonic treatment as reinforcement (at lower 1–5 wt%) dispersed in PVA. In summary, these materials exhibit a high aspect ratio and specific surface area, excellent flexibility and strength, low thermal expansion, high optical transparency, and barrier properties. Consequently, they can be used to form strong transparent films and aerogels, as a rheology modifier and strength additive in the paper-making industry, like a constituent of food packaging and in different biomedical applications (drug delivery) [79].
Bacterial cellulose is produced by bacteria such as
Cellulose nanocrystals are obtained by enzymatic hydrolysis and have the following characteristics: elongated, less flexible, cylindrical, and rod-like nanoparticles with 4–70 nm in width, 100–6000 nm in length, and 54–88% crystallinity index [85]. Gopi et al. [86] used hydrochloric acid to carry out the hydrolysis of cellulose and obtained an improvement in the thermal stability of the CNCs but with a significant agglomeration of the crystals. Park et al. [87] demonstrated a facile and green method of CNC extraction that uses only an high-pressure homogenization (HPH). The obtained CNCs presented rod-like shapes with a size distribution of 4–14 nm for width and 60–20 nm for length. Nanocrystalline cellulose (CNC) was dispersed in an alginate matrix for film application by Huq et al. [88]. They observed that with a small amount of CNC (approximately 5% wt), the mechanical and barrier properties of the films made were improved by comparing with an alginate film. According to the results obtained by infrared spectroscopy (FTIR), they concluded that there was a molecular interaction between the CNC and the alginate through hydrogen bonds. In summary, the morphology and size of cellulose nanocrystals vary according to the kind of lignocellulosic biomass, extraction method, and manufacturing conditions. Nanocellulosic materials can be characterized by employing a variety of techniques [89]: X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), helium pycnometer, differential scanning calorimetry (DSC), thermogravimetric analysis, transmission electron microscopy (TEM), field emission scanning electron microscopy (FESEM), and atomic force (AFM) among others. On the other hand, cellulose nanocrystals not only consist of primary reactive sites (i.e., hydroxyl groups) but also they possess higher surface area to volume ratio, making CNC highly reactive and easy to be functionalized. The most common surface modifications of CNCs are sulfonation, TEMPO-mediated oxidation, esterification, etherification, silylation, urethanization, amidation, polymer grafting, etc. The applications having the greatest potential due to the high available amount of volume on cellulose nanomaterials are placed in the following industries: automotive (body components, interiors), construction (air and water filtration, insulation, and soundproofing), packaging (fiber/plastic replacement, filler, coating, film), paper (filler, coatings), personal care (cosmetics), textiles (clothing), aerogels, aerospace (structural, interiors), industrial (viscosity modifiers, water purification), paint, sensors (medical, environmental, and industrial), electronics, photonic structures, etc. [90].
Diverse processes can be used to release lignin as the main product for the revaluation of different biomasses with high-value applications. Each process uses respective chemical agents to extract and obtain different materials from lignocellulosic biomass and produces other materials with different compositions and properties. There are distinct chemical processes of biomass hydrolysis, which use acids, bases, or enzymatic hydrolysis and others (other processes can be used, but their description would come out of the focus of this chapter) whose choice mainly depends on the material structure and characteristics desired for the products to be recovered. However, various sources of lignocellulosic materials need to be considered separately since they have different compositions of cellulose, hemicellulose, and lignin. Against all odds, the depolymerization process of the lignocellulosic biomass is a common goal for all different feedstocks for the production of all types of chemicals [91]. In particular, polyphenolic acids are a group of chemical compounds that are widely distributed in plant biomasses. Those compounds are important antioxidants that efficiently interact with biomolecules such as DNA, RNA, lipids, proteins, enzymes, and other cellular molecules to produce desired results. Due to the benefic effects, that can be useful for preventing the oxidation in foods, and therapeutic human disorders [92], all of them can be used with potential applications in the pharmacy, food, cosmetic, and nutraceutical industries.
Alkaline pretreatment is one of the most intensively studied technologies for biomass delignification [93], and the application of alkaline liquid with NaOH into the bagasse to obtain a black liquor that contains value-added chemicals has been investigated. This procedure is useful for the releasing of chemical compounds in different biomasses; particularly, this method has been commonly used for the processing of the switchgrass (
The acidic pretreatment is a contemporaneous method for the processing of different cereal straws. Nowadays, acidic and alkaline methods are used especially with other methods such as enzymatic hydrolysis for the production of fermentable sugar and polyphenols. Dilute sulfuric acid pretreatment was used on corn stover feedstock and storage for 3 months, resulting in nonobservable microbial infestation. The cellulose content was stable while the hemicellulose content exhibited a slight decrease in furfural and oligomers, and the concentration of chemical compounds such as
Hot water, also known as autohydrolysis, hydrolyzes hemicellulose to release acetyl chemical groups and diverse polyphenols and removes lignin, making cellulose fibers more accessible [101]. The hot water method is very extreme, due to the fact that this method uses water at high temperatures usually between 170 and 230°C [102]. The resulting liquor contains different concentrations of sugars and chemical constituents such as polyphenols. Polyphenol compounds are covalently attached to the cell wall constituents such as cellulose, hemicelluloses, lignin, pectin, and structural proteins [103]. For example, hydroxycinnamic and hydroxybenzoic acids form ether linkages with lignin through their hydroxyl groups in the aromatic ring and ester linkages with structural carbohydrates and proteins through their carboxylic group [104]. Therefore, the recovery of the polyphenols can be made by selective extraction with ethyl acetate, purified and cleaned with resins to obtain a high yield of polyphenols with a direct use in food industries [105]. Ares-Péon et al. characterized phenolic compounds from liquors of stems maize (
Different enzymes have been involved in the lignin break down in order to release value-added chemical compounds, with different uses in the food industries. It is important to note that alkaline and acidic methods can support the delignification of the biomasses residues to support the use of enzymatic digestion and obtain mainly sugars, polyphenols, and organic acids. Biomasses such as sugarcane, maize, agave, and sweet sorghum bagasse are widely used for the sugar and phenol extractions [110]. There are other nonconventional biomasses that can use this type of acidic or alkaline pretreatments for the degradation of hemicellulose and therefore obtain fermentable sugars and release antioxidant molecules. For example, biomasses such as corn cobs, orange, and pomegranate peels produced high yields of glucose and reduced sugars employing alkaline and enzymatic treatments [111]. Pomegranate biomass contains a high concentration of fermentable sugars that can be used in ethanol production and secondary polyphenols derived from the chemical hydrolysis. Pomegranate biomass contains a high concentration of fermentable sugars that can be used in ethanol production and secondary polyphenols derived from the chemical hydrolysis, due to this fact, pomegranate peels were subjected to acidic hydrolysis, and after an enzymatic process with cellulase there were released different fermentable sugars, moreover, bioethanol in presence of ethanol-producing microorganisms was produced. High concentrations of different sugars were released, with acid hydrolysis, such as glucose, xylose, cellobiose, arabinose, and fructose, with a range of ethanol production between 4.2 and 14.3 g/L [112]. Similarly, Talekar et al. [113] incorporated hydrothermal processing in combination with acid and enzymatic hydrolysis in pomegranate peels to recover pectin, phenols, and bioethanol. They recovered pectin ranges of 19–21% and phenolic compounds between 10.6 and 11.8%.
Pellets are a type of biomass fuel, that is made from different agroindustrial biomasses; as an example, pellets are a derivative of forest biomass such as wood, sawdust, fruit shells, and kernels as well as agricultural remains derived from straw, corn stove, rice husk, and additionally from plant species with energetic potential such as
In recent years, a great number of studies have focused on the use of lignocellulosic waste due to the high volume generated by the agroindustrial sector and the need to manufacture new eco-friendly materials. Through a specialized search in the innovation platform “Lens” and using the keywords “cellulose,” “hemicellulose,” “lignin,” “nanocellulose,” and “novel” between 2006 and 2020, an increase is shown in the production of research papers regarding cellulose, lignin, and nanocellulose. On the other hand, Table 1 shows the estimated market size of some of the major high value-added products from lignocellulosic waste before the COVID-19 pandemic as well as the negative impacts and area of opportunity caused by COVID-19. Based on the report by Global Market Insight [130], the market size for nanocellulose was close to 146.7 million USD in 2019 and is expected to grow to 418.2 million USD in 2026 because the global nanocellulose market indicates an increase in demand for certain applications by 2026, like paper processing, food and beverage packaging, paint and coatings, among others. It is important to mention that the term “nanocellulose” used in this report includes micro/nanofibrillated cellulose, cellulose nanocrystals, and bacterial nanocellulose. Among the main nanocellulose manufacturing companies [128], we can mention: Fiberlan technologies (UK), Borregard (Norway), Nippon Paper Industries (Japan), Celluforce (Canada), etc. Due to the COVID-19 pandemic, demand also increased in the pulp and paper industry, mainly in personal hygiene paper products, food packaging products, corrugates packaging materials, and medical specialty papers [120]. Based on the above, we can conclude that the materials obtained from lignocellulosic residues have a wide field of application and have been successfully positioning themselves in the market before and after COVID-19.
Lignocellulosic waste | Estimated market size before COVID-19 | Applications | Negative impact | Opportunities | References |
---|---|---|---|---|---|
Cellulose | $48.37 billion USD by 2025 | Textile, paper, fiber-reinforced, and starch foams | Stranded supply chains, breach of contracts, supply chain shortage, and temporary closure of department stores | Increased the digital market, strengthening of the local supply chain, new buying and selling cycle, personal hygiene and protections equipment, made of corrugated paper, demand for toilet paper and sanitizing wipes, and medical materials packaging | [120, 121, 122, 123] |
Hemicellulose | $1.3 billion USD by 2007 | Ethanol and fermentation products | Fuel ethanol consumption decreased | Opportunities in disinfection of medical materials and equipment | [124, 125] |
Lignin | Lignin market size worth $1.12 billion USD by 2027 | Adhesives and binders | Temporary business closure, automotive supply chain, and automotive adhesives | Packaging adhesives and adhesives for medical applications | [126, 127] |
Nanocellulose | $0.78 billion USD by 2025 | Biomedical, personal care, oil gas, paint, coatings, food, paper processing, and composites | Disruption in production and supply chains | Development antimicrobial surfaces and packaging | [128, 129] |
Biocomposites | $46.30 billion USD by 2025 | Transport, construction, and electronics | Temporary closure of assembly plants | Medical applications | [92] |
Estimated market of products from lignocellulosic waste.
The use of lignocellulosic waste is an alternative to generate environmentally friendly products with high added value. There is a variety of methods to modify the surface of cellulose fibers both to obtain biofuels and to improve their compatibility with a polymeric matrix and in this way, develop biocomposites with high mechanical performance to be used mainly in the automotive and packaging sectors. Likewise, from the chemical treatment waste, the black liquor is generated, and it can be reused for the generation of high added-value compounds. On the other hand, lignocellulosic residues have had a high growth potential in the market in a wide variety of applications; however, the COVID-19 pandemic has increased the use of some of these products mainly in medical applications and in the packaging industry.
We want to thank to Alejandro Carreón for kind suggestions in the early version of this manuscript. The authors gratefully acknowledge the financial support of CONACYT through project CB A1-31735.
The authors of this chapter do not have potential conflicts of interest.
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