Next Article in Journal
Exposure to Nanoplastics and Co-Contaminants in Foods and Environment: Threats to Human Health
Previous Article in Journal
Flavonoid-Rich Extracts from Lemon and Orange By-Products: Microencapsulation and Application in Functional Cookies
Previous Article in Special Issue
Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 14
Issue 19
10.3390/foods14193347
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products

by
Adina Nichita
1,
Beatrice Sordini
2,*,
Ebtsam Al-Olayan
3,
Sonia Esposto
2,
Egidia Costanzi
4,
Beniamino Cenci-Goga
4,5,
Mona Elena Popa
1,
Maurizio Servili
2 and
Gianluca Veneziani
2
1
Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Măraști Blvd, District 1, 011464 Bucharest, Romania
2
Department of Agricultural, Food and Environmental Sciences, University of Perugia, via S. Costanzo, 06126 Perugia, Italy
3
Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
4
Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy
5
Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, Onderstepoort 0110, South Africa
*
Author to whom correspondence should be addressed.
Foods 2025, 14(19), 3347; https://doi.org/10.3390/foods14193347
Submission received: 7 August 2025 / Revised: 17 September 2025 / Accepted: 22 September 2025 / Published: 26 September 2025
(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)
Versions Notes

Abstract

The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extract were oleacein, verbascoside, and hydroxytyrosol. The effects on the final product were assessed over eight days of storage at 4 °C ± 2 under 12 h of light. The control samples were compared with two meat analogs enriched with ascorbic acid (AA) at 5 g kg−1 and one enriched with PE at 30 g kg−1. The physicochemical parameters (pH, aw, color, texture, and total phenol content), antioxidant activity, microbial assessment, and sensory evaluations of meat analog samples were evaluated at three different time points (T0, T4, T8) during shelf life. The PE-enriched meat analogs maintained a relatively high and stable phenolic concentration throughout their shelf life, significantly enhancing the antioxidant activities of the final product. The addition of PE also influenced the growth of Enterococcus spp., Lactococcus spp., and Lactobacillus spp. during storage. The results of the triangular test indicated perceptible differences between AA and PE meat analogs. Meanwhile, the quantitative descriptive analysis (QDA) emphasized notable enhancements in odor and texture characteristics for PE-enriched samples. Plant-based meat analogs can benefit from the effective use of PE (antioxidant and sensory properties), supporting the sustainable reuse of olive oil by-products.
Keywords: meat analogs; olive mill vegetation water; microbiological analysis; phenolic compounds; bioactive properties; antioxidant activity; sensory analysis; shelf life; sustainability; food preservation; circular economy meat analogs; olive mill vegetation water; microbiological analysis; phenolic compounds; bioactive properties; antioxidant activity; sensory analysis; shelf life; sustainability; food preservation; circular economy

Share and Cite

MDPI and ACS Style

Nichita, A.; Sordini, B.; Al-Olayan, E.; Esposto, S.; Costanzi, E.; Cenci-Goga, B.; Popa, M.E.; Servili, M.; Veneziani, G. Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products. Foods 2025, 14, 3347. https://doi.org/10.3390/foods14193347

AMA Style

Nichita A, Sordini B, Al-Olayan E, Esposto S, Costanzi E, Cenci-Goga B, Popa ME, Servili M, Veneziani G. Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products. Foods. 2025; 14(19):3347. https://doi.org/10.3390/foods14193347

Chicago/Turabian Style

Nichita, Adina, Beatrice Sordini, Ebtsam Al-Olayan, Sonia Esposto, Egidia Costanzi, Beniamino Cenci-Goga, Mona Elena Popa, Maurizio Servili, and Gianluca Veneziani. 2025. "Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products" Foods 14, no. 19: 3347. https://doi.org/10.3390/foods14193347

APA Style

Nichita, A., Sordini, B., Al-Olayan, E., Esposto, S., Costanzi, E., Cenci-Goga, B., Popa, M. E., Servili, M., & Veneziani, G. (2025). Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products. Foods, 14(19), 3347. https://doi.org/10.3390/foods14193347

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop