{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T01:40:40Z","timestamp":1792806040020,"version":"4.5.0"},"reference-count":85,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2024,5,14]],"date-time":"2024-05-14T00:00:00Z","timestamp":1715644800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Hellenic Foundation for Research and Innovation (H.F.R.I.) under the \u201c2nd Call for H.F.R.I. Research Projects to support Faculty Members &amp; Researchers\u201d","award":["03591"],"award-info":[{"award-number":["03591"]}],"id":[{"id":"https:\/\/ror.org\/05v75r592","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electric Fields (PEF) and High Pressure (HP) and microwave (MW) processing are considered green alternatives for the recovery of BACs. Different microwave (150\u2013600 W), PEF (1\u20135 kV\/cm field strength, 100\u20131500 pulses\/15 \u00b5s width), and HP (250\u2013650 MPa) conditions, in various product\/solvent ratios, methanol concentrations, extraction temperatures, and processing times were investigated. Results indicated that the optimal MW extraction conditions were 300 W at 50 \u00b0C for 5 min using 60% v\/v methanol with a product\/solvent ratio of 1:10 g\/mL. Similarly, the mix of 40% v\/v methanol with olive pomace, treated at 650 MPa for the time needed for pressure build-up (1 min) were considered as optimal extraction conditions in the case of HP, while for PEF the optimal conditions were 60% v\/v methanol with a product\/solvent ratio of 1:10 g\/mL, treated at 5000 pulses, followed by 1 h extraction under stirring conditions. Therefore, these alternative extraction technologies could assist the conventional practice in minimizing waste production and simultaneously align with the requirements of the circular bioeconomy concept.<\/jats:p>","DOI":"10.3390\/molecules29102303","type":"journal-article","created":{"date-parts":[[2024,5,14]],"date-time":"2024-05-14T06:28:12Z","timestamp":1715668092000},"page":"2303","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":41,"title":["Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2045-4459","authenticated-orcid":false,"given":"Maria","family":"Tsevdou","sequence":"first","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4542-3694","authenticated-orcid":false,"given":"Athina","family":"Ntzimani","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2022-467X","authenticated-orcid":false,"given":"Maria","family":"Katsouli","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3469-5472","authenticated-orcid":false,"given":"George","family":"Dimopoulos","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0258-8376","authenticated-orcid":false,"given":"Dimitrios","family":"Tsimogiannis","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0515-3789","authenticated-orcid":false,"given":"Petros","family":"Taoukis","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100499","DOI":"10.1016\/j.gfs.2021.100499","article-title":"Food system integration of olive-oil-producing small farms in Southern Europe","volume":"28","author":"Karanikolas","year":"2021","journal-title":"Glob. 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