{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T19:02:03Z","timestamp":1775242923405,"version":"3.50.1"},"reference-count":204,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T00:00:00Z","timestamp":1752537600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"FCT\u2014The Foundation for Science and Technology, IP","doi-asserted-by":"publisher","award":["UID\/05021\/2023"],"award-info":[{"award-number":["UID\/05021\/2023"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmental challenges if untreated. These byproducts contain bioactive compounds, including polyphenols, such as hydroxytyrosol, resveratrol, and flavonoids, which possess antioxidant and anti-inflammatory properties, making them valuable for the development of functional foods and nutraceuticals. A combined waste valorization strategy can enhance bioactive compound recovery and align it with circular economic principles. The incorporation of olive oil and wine byproducts into food matrices, such as bread, pasta, dairy products, baked goods, chocolates, beverages, and processed items, has been explored to enhance antioxidant content, dietary fiber, and nutritional value. However, successful integration depends on maintaining acceptable sensory qualities and addressing the technical challenges in extraction, processing, and regulatory compliance. Realizing the potential benefits of dual valorization requires a systemic shift integrating scientific innovation, regulatory adaptability, and consumer engagement, guided by evidence, transparent communication, and inclusive governance to ensure that sustainability goals translate into environmental, economic, and public health outcomes.<\/jats:p>","DOI":"10.3390\/foods14142475","type":"journal-article","created":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T15:01:05Z","timestamp":1752591665000},"page":"2475","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9949-5861","authenticated-orcid":false,"given":"Mar\u00eda","family":"Rodr\u00edguez-P\u00e9rez","sequence":"first","affiliation":[{"name":"Biochemistry Area, Faculty of Environmental Sciences and Biochemistry, University of Castilla-La Mancha, Avenue Carlos III s\/n, 45071 Toledo, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9336-3975","authenticated-orcid":false,"given":"Beatriz","family":"Garc\u00eda-B\u00e9jar","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Avenue Carlos III s\/n, 45071 Toledo, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6942-3023","authenticated-orcid":false,"given":"Emma","family":"Burgos-Ramos","sequence":"additional","affiliation":[{"name":"Biochemistry Area, Faculty of Environmental Sciences and Biochemistry, University of Castilla-La Mancha, Avenue Carlos III s\/n, 45071 Toledo, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7204-6006","authenticated-orcid":false,"given":"Paula","family":"Silva","sequence":"additional","affiliation":[{"name":"Laboratory of Histology and Embryology, Department of Microscopy, School of Medicine and Biomedical Sciences (ICBAS), University of Porto (U.Porto), Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"},{"name":"iNOVA Media Lab, ICNOVA-NOVA Institute of Communication, NOVA School of Social Sciences and Humanities, Universidade NOVA de Lisboa, 1069-061 Lisbon, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Frankel, R. 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