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A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and in vitro gastrointestinal digestion
Author(s) -
Bellumori Maria,
De Marchi Laura,
Mainente Federica,
Zai Francesca,
Cecchi Lorenzo,
Innocenti Marzia,
Mulinacci Nadia,
Zoccatelli Gianni
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15068
Subject(s) - tyrosol , hydroxytyrosol , phenols , chemistry , food science , shelf life , hydrolysis , coating , polyphenol , chromatography , organic chemistry , antioxidant
Pâté 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 pâté and a coated formulation, and to verify the bioaccessibility of the phenolic compounds. An accelerated shelf‐life test at 40 °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 pâté with free tyrosol and hydroxytyrosol showing an increase due to secoiridoids hydrolysis. The total phenolic content of coated pâté 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 pâté phenolic compounds without affecting their bioaccessibility.