Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Adina NICHITA, Gianluca VENEZIANI, Beatrice SORDINI, Ilenia DOTTORI, Gabriela BUTNARIU, Mona Elena POPA
The paper presents a preliminary study on the effect of phenolic extract obtained from olive mill waste water (OMWW) in meat analogues based on vegetable proteins. For the first time, meat analogues enriched with phenolic extract, recovered from OMWW through filtration systems and spray-dry technology, were made. The antioxidant activity as well as the sensory properties of three different samples (control, ascorbic acid (0,5%) and phenolic extract (3%) from (OMWW), were evaluated. The results obtained are promising, opening up new opportunities for research on the exploitation of the use of olive powder in the production of foods rich in bioactive compounds, contributing to the sustainability of the environment and the circular economy.
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