Tufariello Maria, Durante Miriana, Veneziani Gianluca, Taticchi Agnese, Servili Maurizio, Bleve Gianluca, Mita Giovanni
Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy.
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy.
Front Nutr. 2019 Feb 5;6:3. doi: 10.3389/fnut.2019.00003. eCollection 2019.
Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8-12% residual olive oil. We characterized the main bioactive compounds in POC from black olives (cv. and ) and also verified the biotechnological aptitude of selected yeast and lactic acid bacteria from different sources, in transforming POC into a new fermented product. The strategy of sequential inoculum of and was successful in driving the fermentation process. In fermented POC total levels of phenols were slightly reduced when compared with a non-fermented sample nevertheless the content of the antioxidant hydroxytyrosol showed increased results. The total levels of triterpenic acids, carotenoids, and tocochromanols results were almost unchanged among the samples. Sensory notes were significantly improved after fermentation due to the increase of superior alcohols, esters, and acids. The results reported indicate a possible valorisation of this by-product for the preparation of food products enriched in valuable healthy compounds.
橄榄泥蛋糕（POC）是橄榄油生产过程中最近引入的新型滗析器产生的一种新副产品。POC主要由水、橄榄果肉和橄榄皮组成，富含多种有价值的生物活性化合物。此外，它仍含有约8-12%的残留橄榄油。我们对黑橄榄（品种 和 ）POC中的主要生物活性化合物进行了表征，并验证了不同来源的选定酵母和乳酸菌将POC转化为新发酵产品的生物技术适用性。 和 的顺序接种策略成功推动了发酵过程。与未发酵样品相比，发酵POC中的总酚水平略有降低，但抗氧化剂羟基酪醇的含量有所增加。样品中的三萜酸、类胡萝卜素和生育三烯酚的总含量几乎没有变化。由于高级醇、酯和酸的增加，发酵后的感官特征得到了显著改善。报告结果表明，这种副产品有可能用于制备富含珍贵健康化合物的食品。
