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Volume 30
Issue 17
10.3390/molecules30173564
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties

by
Jorge Saura-Martínez
1,
Luis Tortosa-Díaz
1,
Francisco José López-Avilés
1,
Miguel Juárez-Marín
1,
Asunción María Hidalgo
2 and
Fulgencio Marín-Iniesta
1,*
1
Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Espinardo, Murcia, Spain
2
Department of Chemical Engineering, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Espinardo, Murcia, Spain
*
Author to whom correspondence should be addressed.
Molecules 2025, 30(17), 3564; https://doi.org/10.3390/molecules30173564 (registering DOI)
Submission received: 31 July 2025 / Revised: 26 August 2025 / Accepted: 28 August 2025 / Published: 30 August 2025
(This article belongs to the Special Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)
Versions Notes

Abstract

New types of fortified breads have been developed from a new ingredient obtained by a two-step process for olive oil extraction, without external water addition, called high-quality dried olive (HQDO). HQDO is a minimally processed ingredient rich in phenolic compounds with beneficial health properties. HQDO has been incorporated in different percentages (1% HDQO1, 5% HDQO5, 10% HDQO10, and control CON) to study how it affects the properties of bread. The effects on the texture and shelf-life extension of the breads have also been studied. The bread samples were evaluated by a trained panel in descriptive sensorial analysis (1–10 scale). Fortified breads improve their nutraceutical quality by increasing their phenolic content from 0.19 mg GAE g−1 CON to 0.73 mg GAE g−1 at HDQO10 (using the Folin–Ciocalteu method). Antioxidant activity was increased from 1.24 mg AAE g−1 CON to 1.49 mg AAE g−1 HDQO10 (using the DPPH method). In sensory properties, all fortified breads obtained a high punctuation with a rating near to seven or superior. In “Aroma” and “Aftertaste”, the fortified breads obtained superior ratings. Finally, in “Flavour”, except for HQDO10, all of them had values close to eight. HDQO1 and HDQO5 were selected for their equilibrium between nutritional qualities and sensorial evaluation.
Keywords: hydroxytyrosol; waste management; shelf life; circular economy; nutraceutics; dietary fibre hydroxytyrosol; waste management; shelf life; circular economy; nutraceutics; dietary fibre

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MDPI and ACS Style

Saura-Martínez, J.; Tortosa-Díaz, L.; López-Avilés, F.J.; Juárez-Marín, M.; Hidalgo, A.M.; Marín-Iniesta, F. Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties. Molecules 2025, 30, 3564. https://doi.org/10.3390/molecules30173564

AMA Style

Saura-Martínez J, Tortosa-Díaz L, López-Avilés FJ, Juárez-Marín M, Hidalgo AM, Marín-Iniesta F. Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties. Molecules. 2025; 30(17):3564. https://doi.org/10.3390/molecules30173564

Chicago/Turabian Style

Saura-Martínez, Jorge, Luis Tortosa-Díaz, Francisco José López-Avilés, Miguel Juárez-Marín, Asunción María Hidalgo, and Fulgencio Marín-Iniesta. 2025. "Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties" Molecules 30, no. 17: 3564. https://doi.org/10.3390/molecules30173564

APA Style

Saura-Martínez, J., Tortosa-Díaz, L., López-Avilés, F. J., Juárez-Marín, M., Hidalgo, A. M., & Marín-Iniesta, F. (2025). Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties. Molecules, 30(17), 3564. https://doi.org/10.3390/molecules30173564

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