Carboni Angela, Cabizza Roberto, Urgeghe Pietro Paolo, Fancello Francesco, Zara Severino, Del Caro Alessandra
Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy.
Foods. 2025 Sep 6;14(17):3118. doi: 10.3390/foods14173118.
The valorization of agro-industrial by-products is a key component of sustainability goals in food production. Olive pomace (OP), a major by-product of olive oil extraction, is characterized by a high content of dietary fiber and bioactive phenolic compounds with antioxidant activity, which contribute to its nutritional and functional potential. The present study investigated the effect of the fortification of sheep milk yogurt with freeze-dried OP (1% /), added either before pasteurization (YOPB) or after overnight refrigeration (YOPA). The OP showed considerable antioxidant capacity and was microbiologically safe. Its addition significantly increased the yogurt's total phenolic content, with YOPB displaying the lowest syneresis and the highest water-holding capacity and apparent viscosity. Textural and scanning electron microscopy analyses revealed that the timing of OP addition affected the gel structure, with pre-pasteurization incorporation facilitating a superior integration into the protein network. The microbial viability was preserved, and the sensory evaluation showed no significant differences in consumer acceptance between the control and YOPB. These findings highlight OP's potential as a functional ingredient for dairy fortification, contributing to waste reduction and improving gel structure. The findings obtained provide support for the development of sustainable and functional dairy products enriched with by-products derived from the olive oil industry.
农产品工业副产品的增值是食品生产可持续发展目标的关键组成部分。橄榄果渣（OP）是橄榄油提取的主要副产品，其特点是膳食纤维和具有抗氧化活性的生物活性酚类化合物含量高，这有助于其营养和功能潜力。本研究调查了在巴氏杀菌前（YOPB）或过夜冷藏后（YOPA）添加冻干OP（1%/）强化羊奶酸奶的效果。OP显示出相当大的抗氧化能力，并且在微生物学上是安全的。其添加显著增加了酸奶的总酚含量，YOPB的脱水收缩率最低，持水能力和表观粘度最高。质地和扫描电子显微镜分析表明，OP添加的时间影响了凝胶结构，巴氏杀菌前加入有利于更好地融入蛋白质网络。微生物活力得以保持，感官评价显示对照和YOPB之间消费者接受度没有显著差异。这些发现突出了OP作为乳制品强化功能成分的潜力，有助于减少浪费和改善凝胶结构。所获得的结果为开发富含橄榄油工业副产品的可持续和功能性乳制品提供了支持。
