Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation

Foti, Paola; Russo, Nunziatina; Randazzo, Cinzia Lucia; Choupina, Altino; Pino, Alessandra; Caggia, Cinzia; Romeo, Flora V.

doi:10.1016/j.fbio.2023.102358

Cited by 5 publications

(6 citation statements)

References 56 publications

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“…As for the bread-making trials, the microbial counts performed on the doughs show that the effect of olive pomace addition varied according to the added amounts; however, no effect on the leavening (fermentation) ability of the yeast (S. cerevisiae) was observed between the samples, as was evidenced by Foti et al [30]. Of note, the high eumycetes counts detected in all of the analyzed bread doughs attest to the viability of the baker's yeast (S. cerevisiae) used as a leavening agent.…”

Section: Discussionmentioning

confidence: 70%

“…Since the analyzed olive pomace samples were obtained after no microbial stabilization (e.g., heat treatment), the presence of mesophilic aerobes is the result of the environmental (e.g., dust or soil) contamination of the milled olives. Of note, the antioxidant compounds detected in olive pomace can strongly modulate the viability of microorganisms, thus producing a negative selective pressure towards certain taxa (e.g., Enterobacteriaceae) or a positive enhancement of others (e.g., lactic acid bacteria and yeasts) [30,31]. Moreover, it is supposed that storage under frozen conditions also guarantees a higher microbial survival time, thus explaining the higher counts after 6 months at −20 • C.…”

Section: Discussionmentioning

confidence: 99%

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

Cardinali,

Belleggia,

Reale

et al. 2024

Foods

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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.

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Section: Discussionmentioning

confidence: 70%

Section: Discussionmentioning

confidence: 99%

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

Cardinali,

Belleggia,

Reale

et al. 2024

Foods

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“…Initially, we hypothesized that the significant surge in HT content could be attributed to its secondary metabolite status derived from tyrosine as observed in a study with wine yeasts [27,62]. However, the analysis of tyrosine contents before and after fermentation revealed no significant differences (0.11-0.12 g/100 g, Table 2).…”

Section: Discussionmentioning

confidence: 93%

“…Regarding food applications, Goula and Lazarides produced an olive paste spread with olive mill wastewater fermented in a brine for 14 days, before mixing it with olive oil, vinegar, peppers, and herbs [23]; Guermazi and Benincasa produced a spreadable pulp by fermenting olive pomace in a brine for 2.5 weeks [24]; Durante et al used fermented olive pomace with Saccharomyces cerevisiae for 30 days and then with Leuconostoc mesenteroides for 20 days to enrich a bakery product [25]; Nanis et al also obtained a paste-type product [7]; Tufariello et al fermented paté olive cake with the sequential application of S. cerevisiae and L. mesenteroides [26]; and Foti et al used different microbial strains of Candida boidinii, Wickerhamomyces anomalus, and Lactiplantibacillus plantarum to ferment a paté olive cake [27].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study

Ferreira,

Machado,

Espírito Santo

et al. 2024

Fermentation

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Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, having in view its valorization as a novel food, thereby creating opportunities for the food industry and addressing a challenge of the olive oil sector. The chemical and microbiological modifications that occurred along the fermentation were followed. The results showed no significant differences (p > 0.05) in total protein between the control and the fermented samples; however, the latter exhibited higher levels of essential amino acids. The major nonessential and essential amino acids were glutamic acid and leucine in all samples. There was a significant increase in the total fat of the 32-day sample and the main fatty acid was oleic acid in all samples. There were considerable reductions in total vitamin E, phenolics, and antioxidant activity values post-fermentation. Hydroxytyrosol replaced oleacein as the main phenolic in the 32-day sample. A sharp increase in total microorganisms occurred (2.20 × 102 to 3.00 × 104–2.01 × 107 colony forming units/mL) but no pathogenic microorganisms were detected. Overall, olive pomace fermentation creates novel products for the food industry with a balanced nutritional composition.

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“…This decanter has three outlets for collecting the oil phase, the dry solid kernel-enriched phase, and the wet semi-solid phase, thus permitting the separation of the pulp from the seed, and the collection a seedless wet pulp known as patè [25][26][27][28][29]. The dry solid phase is similar to the one obtained from three-phase decanters, with an average moisture content of 45-55%, while the pitted wet OP obtained has an average moisture content of 75-90% [30]. ROP samples were immediately frozen and stored at −20 • C until analysis.…”

Section: Samplingmentioning

confidence: 99%

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Dahdah,

Cabizza,

Farbo

et al. 2024

Foods

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Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough’s attributes, producing a gluten-free-like matrix in the final product.

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Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation

Cited by 5 publications

References 56 publications

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

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

Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

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