{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T12:04:27Z","timestamp":1789646667712,"version":"4.0.0"},"reference-count":162,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T00:00:00Z","timestamp":1789603200000},"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>Olive oil polyphenols are well-established for their health-promoting properties. A recently emerged polyphenol-rich extra virgin olive oil (EVOO) was subjected to a water extraction process, optimized using response surface methodology (RSM). The effects of salt content and the water-to-oil ratio on the total phenolics were initially evaluated. Maximal phenolic yield was obtained by a water\/EVOO ratio of 9.6:1 (v:v) and 0% added salt, although the addition of 3% salt provided an oil-free extract with a satisfactory phenolic yield compared to the optimized extract. Further, the phenolics of the optimized water extract were recovered using macroporous XAD resins. XAD-7HP resin and 75% ethanol\/water eluent were selected based on comparatively improved adsorption\/desorption and recovery data. Recovered phenolics were then encapsulated using spray drying and a maltodextrin carrier; the resulting powder was evaluated for physical and phenolic release properties. Phenolic composition was measured in all stages using 1H-NMR, revealing a phenolic yield of 39% in the extraction step, which was reduced through recovery and encapsulation to 25%; oleocanthal and oleacein were partitioned from olive oil to water extract by 55\u201350% while oleuropein and ligstroside aglycones only by 14.5\u201331.7%. The compositional pattern of water-extracted phenolics remained the same throughout recovery and encapsulation. These findings contribute to a moderately efficient, green procedure in developing innovative nutraceutical supplements\/functional food ingredients.<\/jats:p>","DOI":"10.3390\/molecules31183298","type":"journal-article","created":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T11:41:35Z","timestamp":1789645295000},"page":"3298","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Enhancing the Phenolic Value of Polyphenol-Rich Extra Virgin Olive Oils Through Optimized Water Extraction, Macroporous Resin Recovery and Spray Drying"],"prefix":"10.3390","volume":"31","author":[{"given":"Athanasios","family":"Gerasopoulos","sequence":"first","affiliation":[{"name":"Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"conceptualization","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3717-6897","authenticated-orcid":false,"given":"Kyriakos","family":"Kachrimanis","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Technology, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"},{"name":"Center for Interdisciplinary Research & Innovation, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"conceptualization","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8864-131X","authenticated-orcid":false,"given":"Diamanto","family":"Lazari","sequence":"additional","affiliation":[{"name":"Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"conceptualization","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.jacc.2021.10.041","article-title":"Consumption of olive oil and risk of Total and Cause-Specific mortality among U.S. adults","volume":"79","author":"Li","year":"2022","journal-title":"J. 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