Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil

• Main Authors: Lucia Bartella (Author), Fabio Mazzotti (Author), Ines Rosita Talarico (Author), Ilaria Santoro (Author), Leonardo Di Donna (Author)
• Format: Book
• Published: MDPI AG, 2021-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO₂ supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and sugar) when placed in contac...