Panza Olimpia, Lacivita Valentina, Palermo Carmen, Conte Amalia, Del Nobile Matteo Alessandro
Department of Agricultural Sciences, Food and Environment, University of Foggia, via Napoli, 25, 71122 Foggia, Italy.
Foods. 2020 Dec 19;9(12):1902. doi: 10.3390/foods9121902.
Recently, the interest in recovery bioactive compounds from food industrial by-products is growing abundantly. Olive oil by-products are a source of valuable bioactive compounds with antioxidant and antimicrobial properties. One of the most interesting by-products of olive oil obtained by a two-phase decanter is the olive paste, a wet homogeneous pulp free from residuals of the kernel. To valorize the olive paste, ready-to-cook cod sticks breaded with dried olive oil by-products were developed. Shelf-life tests were carried out on breaded cod sticks and during 15 days of storage at 4 °C pH evolution, microbiological aspects, and sensory properties were also monitored. In addition, the chemical quality of both control and active samples was assessed in terms of total phenols, flavonoids, and antioxidant activity. The enrichment with olive paste increased the total phenols, the flavonoids, and the antioxidant activity of the breaded fish samples compared to the control. Furthermore, the bioactive compounds acted as antimicrobial agents, without compromising the sensory parameters. Therefore, the new products recorded a longer shelf life (12 days) than the control fish sample that remained acceptable for nine days.
最近，从食品工业副产品中回收生物活性化合物的兴趣日益浓厚。橄榄油副产品是具有抗氧化和抗菌特性的有价值生物活性化合物的来源。通过两相倾析器获得的橄榄油最有趣的副产品之一是橄榄酱，这是一种不含果仁残渣的湿均质果肉。为了使橄榄酱增值，开发了用干燥的橄榄油副产品裹面包屑的即食鳕鱼条。对裹面包屑的鳕鱼条进行了货架期测试，在4℃储存15天期间，还监测了pH值变化、微生物学方面和感官特性。此外，从总酚、黄酮类化合物和抗氧化活性方面评估了对照样品和活性样品的化学质量。与对照相比，添加橄榄酱提高了裹面包屑鱼样品的总酚、黄酮类化合物和抗氧化活性。此外，生物活性化合物起到了抗菌剂的作用，而不影响感官参数。因此，新产品的货架期（12天）比对照鱼样品长，对照鱼样品在九天内仍可接受。
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