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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)
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Abstract

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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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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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.

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