{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T14:30:34Z","timestamp":1787495434866,"version":"build-2736575974"},"reference-count":165,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T00:00:00Z","timestamp":1775606400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Extra-virgin olive oil (EVOO) is a chemically complex lipid matrix whose minor constituents\u2014especially phenolic secoiridoids\u2014drive sensory quality, oxidative stability, and health benefits. However, these bioactives are vulnerable to heat, light, oxygen, and pro-oxidant metals during processing and distribution, while the high cost of EVOO often makes it a target for adulteration and mislabeling. This review critically assesses nano-enabled, food-grade strategies that (i) preserve phenolics and aroma compounds through nanoencapsulation, inclusion complexes, Pickering stabilization, and structured lipid systems; (ii) control their release and bioaccessibility during digestion; and (iii) enhance authenticity verification via sensor-ready packaging, spectroscopy\/chemometrics, and digital traceability systems (IoT, machine learning, blockchain). We align these innovations with the \u201cproduct identity constraints\u201d of the EVOO category and with official quality standards used in routine control (IOC\/EU). Finally, we explore circular valorization of olive-mill by-products within food-centered biorefineries, outlining pathways to convert biomass into ingredients, materials, and energy, thus reducing environmental impacts. Research priorities are proposed to develop scalable, regulation-compliant nanotechnologies that extend shelf life and increase consumer trust without compromising EVOO category standards.<\/jats:p>","DOI":"10.3390\/foods15081278","type":"journal-article","created":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T11:41:18Z","timestamp":1775648478000},"page":"1278","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Advances in Nanotechnological Strategies for Preserving and Authenticating Bioactive Compounds in Extra Virgin Olive Oil: Nano-Enabled Stabilization, Sensing, and Circular Valorization"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2002-1744","authenticated-orcid":false,"given":"Jos\u00e9 Roberto","family":"Vega Baudrit","sequence":"first","affiliation":[{"name":"Laboratorio Nacional de Nanotecnolog\u00eda LANOTEC CENAT CONARE, San Jos\u00e9 1174-1200, Costa Rica"},{"name":"Escuela de Qu\u00edmica, Universidad Nacional, Heredia 40101, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yendry","family":"Corrales-Ure\u00f1a","sequence":"additional","affiliation":[{"name":"Laboratorio Nacional de Nanotecnolog\u00eda LANOTEC CENAT CONARE, San Jos\u00e9 1174-1200, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0521-5142","authenticated-orcid":false,"given":"Karla","family":"Jaimes Merazzo","sequence":"additional","affiliation":[{"name":"SINTEF Helgeland AS, Halvor Heyerdahls vei 33, 8626 Mo i Rana, Norway"},{"name":"Materials Science and Engineering Research Center (CICIMA), University of Costa Rica, San Pedro 11501-2060, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Javier Stuardo","family":"Chinchilla Orrego","sequence":"additional","affiliation":[{"name":"Laboratorio Nacional de Nanotecnolog\u00eda LANOTEC CENAT CONARE, San Jos\u00e9 1174-1200, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mary","family":"Lopretti","sequence":"additional","affiliation":[{"name":"Department of Nuclear Techniques in Biochemistry and Biotechnology, Center for Nuclear Research, Faculty of Sciences, University of the Republic (UdelaR), Montevideo 11400, Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1079\/NRR200495","article-title":"The phenolic compounds of olive oil: Structure, biological activity, and beneficial effects on human health","volume":"18","author":"Tripoli","year":"2005","journal-title":"Nutr. 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