{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T08:27:22Z","timestamp":1787646442184,"version":"build-2736575974"},"reference-count":49,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T00:00:00Z","timestamp":1787616000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Recent advances in non-thermal and hybrid extraction technologies\u2014such as pulsed electric field (PEF), ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzymatic treatments\u2014have been widely reviewed in the context of general food processing. However, the current literature lacks a critical evaluation of how these modalities reshape the molecular fingerprints, authenticity markers, and cultivar-specific phenolic baselines of olive products, particularly within the Greek production landscape. Existing studies primarily emphasize extraction yield, operational parameters, or sustainability aspects, leaving important gaps regarding molecular consequences, including shifts in secoiridoids, lignans, pigments, oxidation markers, and the composition of by-products such as olive mill wastewater and pomace. This commentary addresses these gaps by integrating emerging extraction technologies with Greece\u2019s omics-enabled analytical capacity (FoodOmicsGR_RI), highlighting how processing innovations may influence authenticity claims, phenolic integrity, and circular economy valorization routes. We discuss mechanistic pathways, molecular-level effects, and technology-specific limitations and propose a structured framework for developing national databases of processing-induced molecular markers. By linking technological mechanisms with cultivar-dependent molecular responses, this commentary aims to support coordinated Greek research efforts toward robust authenticity assurance, sustainable processing, and high-value valorization of olive by-products under evolving climatic and industrial pressures.<\/jats:p>","DOI":"10.3390\/molecules31172961","type":"journal-article","created":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T08:00:48Z","timestamp":1787644848000},"page":"2961","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Emerging Extraction Technologies and Molecular Implications for Greek Olive Products: A Commentary"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8707-8809","authenticated-orcid":false,"given":"Vassilis","family":"Athanasiadis","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Theodoridis, G., Pechlivanis, A., Thomaidis, N.S., Spyros, A., Georgiou, C.A., Albanis, T., Skoufos, I., Kalogiannis, S., Tsangaris, G.T., and Stasinakis, A.S. (2021). FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products. Metabolites, 11.","DOI":"10.3390\/metabo11020074"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Beteinakis, S., Papachristodoulou, A., Kolb, P., R\u00f6sch, P., Schwarzinger, S., Mikros, E., and Halabalaki, M. (2023). NMR-Based Metabolite Profiling and the Application of STOCSY Toward the Quality and Authentication Assessment of European EVOOs. 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