INFORM June 2026

EXTRACTS & DISTILLATES INFORM 33

infusions prepared with olive leaves has focused primarily on identifying the bioactive compounds extracted, with out evaluating their sensory characteristics. The objective of this study was to exam ine the influence of various extraction conditions on the sensory profile, polyphenol content, and acceptability of infusions made from Olea eu ropaea var. Arbequina leaves grown in Uruguay. Twelve infusions were prepared using whole, broken, and powdered leaves, infused in water at 75°C and 95°C for 3 and 5 min. Total polyphenol and oleuro pein content were determined, along with antioxidant capac ity against ABTS ⁺ radicals and Oxygen Radical Absorbance Capacity (ORAC-FL), and the sensory profile assessed by a trained panel. Leaf size was the factor that had the greatest impact on the re sults. Infusions prepared with whole leaves showed very low concentrations of bioactive compounds and weak sen sory attributes. These effects became more pronounced in infusions made with broken leaves, and especially with powdered leaves. Based on the results, two samples with distinct polyphenol contents and differing sensory char acteristics were selected for a consumer acceptability and purchase intention study involving 100 participants. The findings indicate that an infusion characterized by in tense bitterness, astringency, and green odor and flavor is rejected by consumers, even when they are informed of its high antioxidant content. In

contrast, an olive leaf infusion with milder expressions of these same attributes is more likely to be accepted and pur chased by consumers. STUDY ON THE ANTIOXIDANT PROPERTIES OF ROBUSTA AND ARABICA COFFEE SILVERSKIN BY-PRODUCT WITH DIFFERENT DEGREES OF GRINDING Hęś, M., et al. , Future Foods , 13, 100885, 2026. This study evaluated the effects of coffee silverskin cultivar (Arabica and Robus ta), grinding degree (<95 μm, 95–132 μm, >132 μm), and ex traction solvent (water, etha nol) on the recovery of caf feine, chlorogenic acids, and antioxidant activity. Samples were analysed using HPLC, Fo lin-Ciocalteu, and antioxidant assays: DPPH and FRAP (eth anol-dependent), ABTS and metal chelation (water-de pendent). Robusta contained significantly higher caffeine (6604–10,534 μg/g) than Arabica (4550–8550 μg/g), while caffeine content did not differ with solvent. Intermedi ate particle size (95–132 μm) maximized caffeine extraction, while coarse particles (>132 μm) yielded more chlorogenic acids. Cultivar and grinding degree had minimal influence on Total phenolic content (TPC) of water extracts; how ever, Robusta exhibited higher TPC (44.3–79.9 mg GAE/g dry matter) in ethanol extracts. Robusta exhibited the high est antioxidant activities in all assays: metal-chelating (49.2 mg EDTA/g) and ABTS (462.3 mg Trolox/g) in water extracts;

DPPH (142.5 mg Trolox/g) and FRAP (30.5 mM Fe² ⁺ /g) in etha nol extracts. Robusta silverskin showed significantly higher soluble dietary fiber (SDF) (13.1–15.4 g/100 g dry matter), while insoluble fiber did not differ with cultivar. These find ings provide a basis for opti mizing silverskin valorisation and its use as a sustainable bioactive source in functional food applications. biofuels, energy, food, management consulting, renewable chemicals, synthetic biology, and water industries. He is based in Walnut Creek, California. To provide protein like tradi tional meat without raising carbon emissions or land use, plant-based and cultured meats have gained significant attention in recent years. A factor in the success of these products is the sensory ex perience that one feels when consuming them. The lipids found in the matrix of these products play a significant role in their sensory properties, making lipid oxidation an im portant consideration during product development. The first and second article review the lipid stability of a plant-based chicken and plant- based sausage analog, and plant based burger analog respec tively under their recommend ed storage conditions. The third article examines how extrusion processing affects lipid degradation, focusing on Bryan Yeh has over 30+ years of senior leader experience in agribusiness,