Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

Toffoli, Alessandra De; Monteleone, Erminio; Bucalossi, Ginevra; Veneziani, Gianluca; Fia, Giovanna; Servili, Maurizio; Zanoni, Bruno; Pagliarini, E.; Toschi, Tullia Gallina; Dinnella, Caterina

doi:10.1016/j.foodres.2019.02.005

Cited by 22 publications

(18 citation statements)

References 38 publications

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“…The characteristics of a food (e.g., composition, ionic strength, pH, and physical state) can influence the antioxidant activity of natural plant phenols used to enrich or protect food from oxidation [7,49]. The percentage of UG phenols recovered (59.6%) and the significant increase of the antioxidant activity detected in the beetroot puree after the enrichment indicated that the beetroot puree contributed to both the extractability and potential biological activity retention of the UG phenols.…”

Section: Total Phenol and Antioxidant Activity Of Food Samplesmentioning

confidence: 99%

“…Secondly, the lower liking scores in the B 2 and B 3 samples could likely be due to the specific sensory attributes that characterized the phenol extract from unripe grapes. Indeed, it has been reported that phenolic compounds can influence perceptions of bitterness and astringency when added to food and beverages [7,11]. In this context, it was recently demonstrated that the addition of the phenol extract from unripe grapes in vegetable food models (i.e., potato, beetroot and pea purees) systematically increased perceptions sourness, bitterness, and astringency [8].…”

Section: Consumer Responses To the New Developed Food Samplesmentioning

confidence: 99%

“…In particular, phenols and carotenoids from fruit byproducts can be used to lengthen the shelf lives of products by delaying the development of off-flavors and rancidity [5,6]. Recently, phenol extracts from olive mill wastewater were successfully used to increase the antioxidant activity of plant-based foods with different macro-compositions [7].…”

Section: Introductionmentioning

confidence: 99%

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Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

et al. 2020

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One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.

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Section: Total Phenol and Antioxidant Activity Of Food Samplesmentioning

confidence: 99%

Section: Consumer Responses To the New Developed Food Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

et al. 2020

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“…The large amount of these wastes and by‐products have such good potential as sources of bioactive components, however, many of these are still undervalued and wasted 8 . The phenolic compounds from olive and from their by‐products possess antimicrobial, anti‐inflammatory, chemo‐preventive properties 9,10 . Their antioxidant activity is attributed to different mechanisms, among which prevention of chain initiation, decomposition of peroxides, prevention of continued hydrogen abstraction, binding of transition metal ion catalysts, reductive capacity, and radical scavenging.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill

et al. 2020

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BACKGROUNDDifferent antioxidant compounds are generally transferred from olives to olive oil during the production process. This work characterized the principal total bioactive compounds (tocopherols and phenols) in olives, olive oil and by‐products of four cultivars grown in Calabrian areas (southern Italy), considering the effect of harvesting period. Antioxidant capacity, total and individual phenolic compounds were also analysed.RESULTSDrupes, olive paste, pomace and olive wastewater showed similar phenolic compounds, while olive oil possessed a different composition, suggesting that phenols are not only transferred from drupe to oil, but also they change during oil production. Tocopherols varied among cultivars and harvesting period: generally, they were more abundant in samples produced in the first harvesting period.Qualitative and quantitative differences in phenolic composition and antioxidant activity were significantly found among cultivars in all the matrices.CONCLUSIONThe highest amount of total phenolic antioxidants ended up in olive wastewater with variability due to the olive cultivar, while only a small part of them finished in the oil. This work shows evidence that the availability of bioactive compounds in different portions from the olive oil extraction belong to different varietal origins. In particular, new information was acquired on Ottobratica Calipa, a new olive clone, that produced an olive oil with an interesting antioxidant amount. © 2020 Society of Chemical Industry

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“…Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages [2]. However, phenol compounds from vegetable sources are characterized by bitterness, astringency, and pungency [3,4,5], sensations that may limit food acceptability [6,7]. Human beings, long sensitized to the bitter taste of plant toxins, consider excessive bitterness the principal reason for food rejection [8].…”

Section: Introductionmentioning

confidence: 99%

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

et al. 2019

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Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) on the choice of and familiarity with phenol-rich vegetables and beverages varying in recalled level of bitterness and astringency. Study 1 aimed at assessing the variations of the sensory properties of vegetable and coffee/tea items with two check-all-that-apply (CATA) questionnaires (n = 201 and n = 188 individuals, respectively). Study 2 aimed at investigating how sensitivity to punishment, to reward, and to disgust, food neophobia, private body consciousness, alexithymia, and PROP responsiveness affect choice and familiarity with phenol-rich foods (n = 1200 individuals). A Choice Index was calculated for vegetables (CV) and coffee/tea (CC) as a mean of the choices of the more bitter/astringent option of the pairs and four Familiarity Indices were computed for vegetables (FV) and coffee/tea (FC), higher (+) or lower (-) in bitterness and astringency. Subjects higher in food neophobia, sensitivity to punishment or sensitivity to disgust reported significantly lower choice indices than individuals lower in these traits, meaning that they systematically opted for the least bitter/astringent option within the pairs. Familiarity with vegetables was lower in individuals high in sensitivity to punishment, in food neophobia and in alexithymia, irrespective of their sensory properties. The Familiarity Index with coffee/tea characterized by higher bitterness and astringency was lower in individuals high in food neophobia, sensitivity to disgust, and alexithymia. No significant effect of PROP was found on any indices. The proposed approach based on product grouping according to differences in bitterness and astringency allowed the investigation of the role of individual differences in chemosensory perception and of psychological traits as modulators of phenol-rich foods preference and consumption.

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Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

Cited by 22 publications

References 38 publications

Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

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