A by-product from virgin olive oil production (pate) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf-life test and in vitro gastrointestinal digestion

Pate is a by-product of virgin olive oil production presenting a high phenolic content and beneficial health effects. This research aims to evaluate the storage stability of phenolic compounds of pate and a coated formulation, and to verify the bioaccessibility of the phenolic compounds. An accelerated shelf-life test at 40 degrees C/75% relative humidity was carried out for 75 days. Different combinations of degradative and hydrolytic reactions impacted the results. Indeed, at the end of the storage period, 84% of phenols was recovered in pate with free tyrosol and hydroxytyrosol showing an increase due to secoiridoids hydrolysis. The total phenolic content of coated pate did not significantly decrease, showing a higher increment of free tyrosol and hydroxytyrosol. Simulated digestion led to the liberation of 15% of phenols by both samples. In conclusion, the coating process improved the stability of pate phenolic compounds without affecting their bioaccessibility.

Automated summary

The research evaluated the storage stability of phenolic compounds of pate and a coated formulation, showing that the coating process improved the stability of pate phenolic compounds without affecting their bioaccessibility.