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Open AccessArticle

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
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Foods 2019, 8(4), 138; https://doi.org/10.3390/foods8040138
Received: 26 March 2019 / Revised: 16 April 2019 / Accepted: 19 April 2019 / Published: 23 April 2019
(This article belongs to the Section Food Quality and Safety)
The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration. View Full-Text
Keywords: olive leaves; waste; bioactive compounds; shelf-life; antimicrobial properties; acceptability olive leaves; waste; bioactive compounds; shelf-life; antimicrobial properties; acceptability
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MDPI and ACS Style

Difonzo, G.; Squeo, G.; Calasso, M.; Pasqualone, A.; Caponio, F. Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods 2019, 8, 138. https://doi.org/10.3390/foods8040138

AMA Style

Difonzo G, Squeo G, Calasso M, Pasqualone A, Caponio F. Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods. 2019; 8(4):138. https://doi.org/10.3390/foods8040138

Chicago/Turabian Style

Difonzo, Graziana; Squeo, Giacomo; Calasso, Maria; Pasqualone, Antonella; Caponio, Francesco. 2019. "Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract" Foods 8, no. 4: 138. https://doi.org/10.3390/foods8040138

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