Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Abstract

In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

“…Crumb porosity of flatbread changes from 24% for the control bread to 18% for bread with 15% olive pomace supplementation. In contrast, Cardinali et al [26] did not demonstrate a negative impact of adding olive pomace on the volume of traditional bread, even with 20% supplementation. This difference may partially result from variations in the baking methods of flat and traditional bread.…”

“…Refrigerated olive pomace showed similar hardness trends, while frozen olive pomace at 15% and 20% increased bread hardness significantly compared to the non-fortified bread. As the results presented by Cardinali et al [26] indicate no significant effect of the addition of olive pomace on the specific volume of the bread, it can be assumed that the changes in texture are mostly affected by changes in fat and dietary fiber content. As indicated earlier by Jiang et al [115], an increased fat content in bread, associated with the type of additive used, can promote a softer bread texture.…”

“…Regarding olive pomace, Cardinali et al [26] showed that both the crust and crumb color depend on the type of wheat flour used (soft type 0 or whole grain) and the amount of olive pomace used for baking. It was noted that the influence of olive pomace addition was less evident in bread samples containing whole wheat flour, likely due to the dark appearance of loaves with the presence of wheat bran.…”

“…Cardinali et al [26] examined the impact of olive pomace on the hardness of bread made from white and whole wheat flour, fortified with fresh and stored olive pomace for 6 weeks at different temperatures (−4 • C and −20 • C). Fresh olive pomace up to 15% decreased bread hardness, but at 20%, hardness increased, although the values remained below the control sample.…”

“…Both the widespread availability and high content of protein, dietary fiber, vitamins, minerals, unsaturated fatty acids, and other biologically active compounds make these raw materials exceptionally attractive. Thus, these by-products can be used in food product development, aligning with circular economy principles [17,26].…”