期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 8, 页码 3773-3783出版社
WILEY
DOI: 10.1111/ijfs.15068
关键词
Functional food ingredient; nutraceuticals; olive oil pomace; encapsulation; hydroxytyrosol; storage stability; bioaccessibility
资金
- Societa Cooperativa Agricola Terre dell'Etruria (Castagneto Carducci, Livorno, Italy)
- Veneto Region by: POR-FESR 2014-2020, ASSE 1, AZIONE 1.1.4 - Project 3S_4H - Safe, Smart, Sustainable food for Health [10065201]
- Veneto Region by: POR FSE 2014-2020 ASSE I [FSE 1695-0023-1463-2019]
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.
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.
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