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Volume 30
Issue 19
10.3390/molecules30193991
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of “Caciotta Cheese”

by
Giulia Francesca Cifuni
1,*,
Pasquale Caparra
2,
Enzo Perri
3,
Cinzia Benincasa
3,
Giuseppe Morone
1 and
Salvatore Claps
1
1
CREA Research Centre for Animal Production and Aquaculture, 00015 Rome, Italy
2
Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, 89124 Reggio Calabria, Italy
3
CREA Research Centre for Olive, Fruit and Citrus Crops, 87036 Rende, Italy
*
Author to whom correspondence should be addressed.
Molecules 2025, 30(19), 3991; https://doi.org/10.3390/molecules30193991 (registering DOI)
Submission received: 11 September 2025 / Revised: 1 October 2025 / Accepted: 2 October 2025 / Published: 5 October 2025
(This article belongs to the Special Issue Recent Advances in the Valorization of Food, Agricultural By-Products and Waste, 2nd Edition)
Versions Notes

Abstract

This study evaluated the effect of dietary supplementation with different levels of spray-dried phenolic compounds, extracted from olive mill wastewater, on the volatile compound profile of Caciotta cheese produced from cow’s milk. Thirty dairy cows were divided into three groups and fed diets containing 0% (C), 0.1% (T0.1), and 0.2% (T0.2) polyphenols on a dry matter basis. Milk from each group was used in three cheesemaking sessions, and 27 cheese samples ripened for 21 days were analyzed. Volatile compounds were extracted using solid phase microextraction (SPME) coupled with mass spectrometry, while the odour fingerprint was assessed using an electronic nose (PEN3). Principal Component Analysis (PCA) revealed a clear separation among groups, indicating distinct aromatic profiles associated with dietary polyphenol levels. In summary, incorporating by-products from olive mill wastewater into the diets of dairy cows can significantly affect the aroma of cheese. This approach represents a sustainable and innovative strategy that promotes waste valorization, reduces environmental impact, and supports circular economy principles by transforming a pollutant into a valuable additive.
Keywords: phenolic compounds; waste valorization; cheese aroma profile; E-nose analysis; key volatile compounds phenolic compounds; waste valorization; cheese aroma profile; E-nose analysis; key volatile compounds

Share and Cite

MDPI and ACS Style

Cifuni, G.F.; Caparra, P.; Perri, E.; Benincasa, C.; Morone, G.; Claps, S. Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of “Caciotta Cheese”. Molecules 2025, 30, 3991. https://doi.org/10.3390/molecules30193991

AMA Style

Cifuni GF, Caparra P, Perri E, Benincasa C, Morone G, Claps S. Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of “Caciotta Cheese”. Molecules. 2025; 30(19):3991. https://doi.org/10.3390/molecules30193991

Chicago/Turabian Style

Cifuni, Giulia Francesca, Pasquale Caparra, Enzo Perri, Cinzia Benincasa, Giuseppe Morone, and Salvatore Claps. 2025. "Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of “Caciotta Cheese”" Molecules 30, no. 19: 3991. https://doi.org/10.3390/molecules30193991

APA Style

Cifuni, G. F., Caparra, P., Perri, E., Benincasa, C., Morone, G., & Claps, S. (2025). Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of “Caciotta Cheese”. Molecules, 30(19), 3991. https://doi.org/10.3390/molecules30193991

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