Pâté is a by-product of virgin olive oil production presenting a high phenolic content and beneficial health effects. This research aims to evaluate the storage stability of phenolic compounds of pâté and a coated formulation, and to verify the bioaccessibility of the phenolic compounds. An accelerated shelf-life test at 40 °C/75% relative humidity was carried out for 75 days. Different combinations of degradative and hydrolytic reactions impacted the results. Indeed, at the end of the storage period, 84% of phenols was recovered in pâté with free tyrosol and hydroxytyrosol showing an increase due to secoiridoids hydrolysis. The total phenolic content of coated pâté did not significantly decrease, showing a higher increment of free tyrosol and hydroxytyrosol. Simulated digestion led to the liberation of 15% of phenols by both samples. In conclusion, the coating process improved the stability of pâté phenolic compounds without affecting their bioaccessibility.

A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and in vitro gastrointestinal digestion

De Marchi, Laura;Mainente, Federica;Zanoni, Francesca;Zoccatelli, Gianni
2021-01-01

Abstract

Pâté is a by-product of virgin olive oil production presenting a high phenolic content and beneficial health effects. This research aims to evaluate the storage stability of phenolic compounds of pâté and a coated formulation, and to verify the bioaccessibility of the phenolic compounds. An accelerated shelf-life test at 40 °C/75% relative humidity was carried out for 75 days. Different combinations of degradative and hydrolytic reactions impacted the results. Indeed, at the end of the storage period, 84% of phenols was recovered in pâté with free tyrosol and hydroxytyrosol showing an increase due to secoiridoids hydrolysis. The total phenolic content of coated pâté did not significantly decrease, showing a higher increment of free tyrosol and hydroxytyrosol. Simulated digestion led to the liberation of 15% of phenols by both samples. In conclusion, the coating process improved the stability of pâté phenolic compounds without affecting their bioaccessibility.
2021
Functional food ingredient, nutraceuticals, olive oil pomace, encapsulation, hydroxytyrosol, storage stability, bioaccessibility.
File in questo prodotto:
File Dimensione Formato  
ijfs.15068.pdf

accesso aperto

Tipologia: Versione dell'editore
Licenza: Dominio pubblico
Dimensione 354.75 kB
Formato Adobe PDF
354.75 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/1044100
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 14
  • ???jsp.display-item.citation.isi??? 12
social impact