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OLIVE OIL BIOACTIVE COMPOUNDS PLUS


TITLE OF THE PROJECT

PRODUCTION OF INNOVATIVE OPERATING OLIVE OILS ENHANCED WITH BIOACTIVE INGREDIENTS




INNOVATIVE OLIVE OIL - RESEARCH & DEVELOPMENT





WORK SECTIONS OF THE PROJECT:

The work (EU) sections of the project are:

EE1. Study of the quality and nutritional characteristics of various olive oils and plant natural functional foods that will be used for the enhancement with bioactive ingredients.
Objective:
The objective of EU1 is the selection, collection and study of various medicinal plants, seeds and vegetables from the North Aegean that will be used to enhance olive oils with bioactive ingredients. At the same time, the quality characteristics of a series of produced olive oils will be studied.

EE2. Processing of pomace and olive leaves to produce pulverized extract using encapsulation technologies.
Objective:
The aim of the EU2 is to find the optimal treatment method for the utilization of pomace and olive leaves, which after proper drying and using encapsulation technology will be converted into a powder that will be added to olive oil, enhancing its phenolic content. ingredients and other bioactive substances.

EU3. Pilot production of innovative functional olive oils enhanced with bioactive ingredients, study of their organoleptic and nutritional properties and selection of the most suitable for labeling.
Objective:
The pilot production of a series of innovative standardized olive oils enhanced with bioactive ingredients of natural functional foods of plant origin, from the North Aegean region as well as with bioactive ingredients derived from the by- and by-products of an oil mill, based on the results of EU1 and EU2. In addition, EU3 aims at the organoleptic evaluation and the study of the nutritional characteristics and the shelf life of the olive oils produced in order to select the most suitable ones for the nutritional intervention (EU4) and the promotion by the company (EU5).

EU4. Nutritional intervention-Clinical study for the control of the bioactivity of selected innovative olive oils in individuals with risk factors for cardiovascular diseases.
Objective:
The body's postprandial response is particularly important in people with risk factors for cardiovascular disease, in which the bioactive components of olive oil (such as squalene, polyphenols, oleic acid, etc.) as well as other bioactive (herbs, vegetables, seeds) etc.) have been studied as agents for improving various biomarkers. The aim of the EU4 is to investigate whether the consumption of one of the olive oils produced, which will be fortified with bioactive ingredients from oil by-products and one fortified with bioactive natural foods (to be selected from the EU4) can affect post-oxidative stress, reduce the postprandial rate of increase in glucose and lipids and affect thrombosis biomarkers, compared to conventional olive oil and another fat component.

EU5: Development of a business plan and commercial exploitation of the results.
Objective:
The aim is to provide the company with a comprehensive plan that will help it to promote, highlight, distribute and manage innovative functional olive oils. The aim is also to analyze the way in which the company will reach customers, and to identify the processes through which the company will operate with the integration of new products and its production structures. In addition, within the framework of EU5, all the actions of dissemination, communication and publicity of the results that will occur in the framework of the proposed project will take place.



Work Sections of the Project ^BACK




With the co-financing of Greece and the European Union




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