An Innovative Olive Pâté with Nutraceutical Properties

Area of Science:

• Food Science
• Nutritional Biochemistry
• Food Technology

Background:

• Functional foods offer health benefits beyond basic nutrition, driven by consumer demand.
• Phenolic compounds and phytochemicals are key contributors to the antioxidant properties of plant-derived foods.
• Olive mill wastewater (OMWW) is a rich source of phenolic compounds, often considered a waste product.

Purpose of the Study:

• To develop a functional olive pâté by incorporating antioxidants from OMWW.
• To create a product rich in specific phenolic compounds, including trans-resveratrol, OH tyrosol, and tyrosol.
• To ensure the functional olive pâté meets European claims for antioxidant action on plasma lipids and possesses excellent shelf-life stability.

Main Methods:

• Olive pâté was produced from ground olive pericarp and fortified with OMWW antioxidants.
• Total phenolic content was measured using a colorimetric method.
• Antioxidant activity was assessed via the ABTS test, and phenolic profiles were analyzed using Q Exactive Orbitrap LC-MS/MS.
• Shelf-life stability was evaluated through microbial counts, pH, water activity, and optimized pasteurization parameters.

Main Results:

• The functional olive pâté exhibited high concentrations of trans-resveratrol, OH tyrosol, and tyrosol.
• The product's antioxidant properties met European Union criteria for plasma lipid protection.
• Shelf-life stability was confirmed, with optimal pasteurization parameters identified.
• Sensory evaluation indicated excellent palatability.

Conclusions:

• Fortifying olive pâté with OMWW-derived antioxidants creates a functional food with significant health benefits.
• The developed product effectively delivers beneficial phenolic compounds and demonstrates robust shelf-life stability.
• This approach valorizes a waste stream (OMWW) into a valuable functional food ingredient.