Year: 2025
Type: conference-paper
Abstract: By-products from the agro-food industry can be natural ingredients for reformulating traditional foods, enhancing quality, extending secondary shelf life (SSL), and reducing food waste.This study evaluates the impact of an olive vegetation water phenolic extract (OVWPE) at two concentrations on ready-to-use meat pâté (MP1 and MP2) under simulated retail storage.We evaluated the phenolic composition, volatile compounds, antioxidant activity, and sensory quality of the OVWPE-added pâté and compared it to the control sample (CTRL; without antioxidant).Results indicated that OVWPE minimized oxidation products, enhancing lipid stability, and also reduced the formation of C 6 -C 9 aldehydes linked to rancid off-flavor.Without sensory defects, the OVWPE pâtés showed higher antioxidant activity and α-tocopherol content than the CTRL.OVWPE appears to be a promising antioxidant of natural origin for food formulations, supporting SSL extension and food waste reduction.
Institution: University of Perugia
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4413201895