Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto”
A natural antioxidant extract obtained from oil mill wastewater was used for the formulation of basil pesto sauce, with the aim to improve quality and stability during storage. The antioxidant extract was added to traditional ingredients (basil, cheese, oil, etc.) and after preparation, packaging, a...
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MDPI AG
2022-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/21/10965 |
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| author | Alessandra De Bruno Antonio Gattuso Rosa Romeo Simone Santacaterina Amalia Piscopo |
| author_facet | Alessandra De Bruno Antonio Gattuso Rosa Romeo Simone Santacaterina Amalia Piscopo |
| author_sort | Alessandra De Bruno |
| collection | DOAJ |
| description | A natural antioxidant extract obtained from oil mill wastewater was used for the formulation of basil pesto sauce, with the aim to improve quality and stability during storage. The antioxidant extract was added to traditional ingredients (basil, cheese, oil, etc.) and after preparation, packaging, and thermal treatment it was submitted to storage (monitored for 90 days). Fresh samples were stored at 4 °C and pasteurized samples were stored at room temperature. The effect of natural antioxidant addition on basil pesto sauce was evaluated for the main qualitative attributes, such as: physicochemical, microbiological, and antioxidant parameters. The principal results showed that the addition of a natural phenolic extract led to an evident reduction in pH, attaining food safety values under pH 4. The high oxidative stability observed in the basil pesto sauces fortified with the phenolic extract suggests that the incorporation of phenolic compounds delays the propagation phase of lipid oxidation. |
| first_indexed | 2024-03-09T19:18:39Z |
| format | Article |
| id | doaj.art-fe62f0169bdb4a0a8e73ff6ca2955840 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T19:18:39Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-fe62f0169bdb4a0a8e73ff6ca29558402023-11-24T03:35:47ZengMDPI AGApplied Sciences2076-34172022-10-0112211096510.3390/app122110965Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto”Alessandra De Bruno0Antonio Gattuso1Rosa Romeo2Simone Santacaterina3Amalia Piscopo4Laboratory of Food Technology, Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, ItalyLaboratory of Food Technology, Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, ItalyLaboratory of Food Technology, Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, ItalyLaboratory of Food Technology, Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, ItalyLaboratory of Food Technology, Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, ItalyA natural antioxidant extract obtained from oil mill wastewater was used for the formulation of basil pesto sauce, with the aim to improve quality and stability during storage. The antioxidant extract was added to traditional ingredients (basil, cheese, oil, etc.) and after preparation, packaging, and thermal treatment it was submitted to storage (monitored for 90 days). Fresh samples were stored at 4 °C and pasteurized samples were stored at room temperature. The effect of natural antioxidant addition on basil pesto sauce was evaluated for the main qualitative attributes, such as: physicochemical, microbiological, and antioxidant parameters. The principal results showed that the addition of a natural phenolic extract led to an evident reduction in pH, attaining food safety values under pH 4. The high oxidative stability observed in the basil pesto sauces fortified with the phenolic extract suggests that the incorporation of phenolic compounds delays the propagation phase of lipid oxidation.https://www.mdpi.com/2076-3417/12/21/10965antioxidant activitybasil pestoolive mill wastewaterOXITESTphenolic compound |
| spellingShingle | Alessandra De Bruno Antonio Gattuso Rosa Romeo Simone Santacaterina Amalia Piscopo Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” Applied Sciences antioxidant activity basil pesto olive mill wastewater OXITEST phenolic compound |
| title | Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” |
| title_full | Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” |
| title_fullStr | Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” |
| title_full_unstemmed | Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” |
| title_short | Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” |
| title_sort | functional and sustainable application of natural antioxidant extract recovered from olive mill wastewater on shelf life extension of basil pesto |
| topic | antioxidant activity basil pesto olive mill wastewater OXITEST phenolic compound |
| url | https://www.mdpi.com/2076-3417/12/21/10965 |
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