Work

Design, Production and Quality Assessment of Antioxidant-Enriched Olive Paste Dips Using Agro-Food By-Products

Year: 2025

Type: article

Abstract: This study focuses on the design, development and quality assessment of an innovative shelf-stable olive paste dip, aiming at the valorization of by-products of tomato processing and olive oil production (Product 1: OPD). Bioactive compounds (BACs), i.e., total carotenoids and phenolic components, were extracted from tomato and olive pomace, respectively. For further enrichment, BACs were incorporated in olive paste dips into a second product (OPDEnr) in encapsulated form (Product 2: OPDEnr). The total carotenoids (TC) of OPD and OPDEnr were 20.0 ± 2.0 and 30.2 ± 1.0 mg/kg, respectively. Similarly, the total phenolic content (TPC) and the antioxidant activity (AA) were 1.62 ± 0.08 and 3.05 ± 0.10 mg GAE/g, and 0.801 ± 0.075 and 0.976 ± 0.032 mg Trolox/g, respectively. The quality of the developed olive paste dip product prototypes was assessed using the Accelerated Shelf Life Testing (ASLT) methodology at a temperature range of 20–40 °C. Both OPDEnr and OPD were microbiologically stable during storage (i.e., not exceeding 4 logCFU/g for total mesophilic counts), and no lipid oxidation evolution was observed (Peroxide Value, PV did not exceed 4 meq O2/kg), while TC, TPC and AA values remained stable. The shelf life of OPDEnr and OPD was determined based on the overall sensory quality and was found to be 120 and 211 d at 25 °C, respectively. OPDEnr and OPD were characterized by a high quality (color and texture), with an overall sensory score of 8.0/9.0 and 9.0/9.0, respectively, in the acceptability–hedonic scale 1 (dislike extremely)-9 (like extremely), and they could potentially be consumed as an antioxidant-enriched olive paste dip.

Source: Molecules

DOI: 10.3390/molecules30173459

Authors: Efimia Dermesonlouoglou, Athanasios Limnaios, Ioanna Bouskou, Athina Ntzimani, Maria Tsevdou, Petros Taoukis

Institution: National Technical University of Athens

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: gold

Estimated APC paid: $3,258