Cargando…

Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste

Recently, the interest in recovery bioactive compounds from food industrial by-products is growing abundantly. Olive oil by-products are a source of valuable bioactive compounds with antioxidant and antimicrobial properties. One of the most interesting by-products of olive oil obtained by a two-phas...

Descripción completa

Detalles Bibliográficos
Autores principales: Panza, Olimpia, Lacivita, Valentina, Palermo, Carmen, Conte, Amalia, Del Nobile, Matteo Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765858/
https://www.ncbi.nlm.nih.gov/pubmed/33352666
http://dx.doi.org/10.3390/foods9121902
_version_ 1783628580500013056
author Panza, Olimpia
Lacivita, Valentina
Palermo, Carmen
Conte, Amalia
Del Nobile, Matteo Alessandro
author_facet Panza, Olimpia
Lacivita, Valentina
Palermo, Carmen
Conte, Amalia
Del Nobile, Matteo Alessandro
author_sort Panza, Olimpia
collection PubMed
description Recently, the interest in recovery bioactive compounds from food industrial by-products is growing abundantly. Olive oil by-products are a source of valuable bioactive compounds with antioxidant and antimicrobial properties. One of the most interesting by-products of olive oil obtained by a two-phase decanter is the olive paste, a wet homogeneous pulp free from residuals of the kernel. To valorize the olive paste, ready-to-cook cod sticks breaded with dried olive oil by-products were developed. Shelf-life tests were carried out on breaded cod sticks and during 15 days of storage at 4 °C pH evolution, microbiological aspects, and sensory properties were also monitored. In addition, the chemical quality of both control and active samples was assessed in terms of total phenols, flavonoids, and antioxidant activity. The enrichment with olive paste increased the total phenols, the flavonoids, and the antioxidant activity of the breaded fish samples compared to the control. Furthermore, the bioactive compounds acted as antimicrobial agents, without compromising the sensory parameters. Therefore, the new products recorded a longer shelf life (12 days) than the control fish sample that remained acceptable for nine days.
format Online
Article
Text
id pubmed-7765858
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-77658582020-12-28 Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste Panza, Olimpia Lacivita, Valentina Palermo, Carmen Conte, Amalia Del Nobile, Matteo Alessandro Foods Article Recently, the interest in recovery bioactive compounds from food industrial by-products is growing abundantly. Olive oil by-products are a source of valuable bioactive compounds with antioxidant and antimicrobial properties. One of the most interesting by-products of olive oil obtained by a two-phase decanter is the olive paste, a wet homogeneous pulp free from residuals of the kernel. To valorize the olive paste, ready-to-cook cod sticks breaded with dried olive oil by-products were developed. Shelf-life tests were carried out on breaded cod sticks and during 15 days of storage at 4 °C pH evolution, microbiological aspects, and sensory properties were also monitored. In addition, the chemical quality of both control and active samples was assessed in terms of total phenols, flavonoids, and antioxidant activity. The enrichment with olive paste increased the total phenols, the flavonoids, and the antioxidant activity of the breaded fish samples compared to the control. Furthermore, the bioactive compounds acted as antimicrobial agents, without compromising the sensory parameters. Therefore, the new products recorded a longer shelf life (12 days) than the control fish sample that remained acceptable for nine days. MDPI 2020-12-19 /pmc/articles/PMC7765858/ /pubmed/33352666 http://dx.doi.org/10.3390/foods9121902 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Panza, Olimpia
Lacivita, Valentina
Palermo, Carmen
Conte, Amalia
Del Nobile, Matteo Alessandro
Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
title Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
title_full Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
title_fullStr Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
title_full_unstemmed Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
title_short Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
title_sort food by-products to extend shelf life: the case of cod sticks breaded with dried olive paste
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765858/
https://www.ncbi.nlm.nih.gov/pubmed/33352666
http://dx.doi.org/10.3390/foods9121902
work_keys_str_mv AT panzaolimpia foodbyproductstoextendshelflifethecaseofcodsticksbreadedwithdriedolivepaste
AT lacivitavalentina foodbyproductstoextendshelflifethecaseofcodsticksbreadedwithdriedolivepaste
AT palermocarmen foodbyproductstoextendshelflifethecaseofcodsticksbreadedwithdriedolivepaste
AT conteamalia foodbyproductstoextendshelflifethecaseofcodsticksbreadedwithdriedolivepaste
AT delnobilematteoalessandro foodbyproductstoextendshelflifethecaseofcodsticksbreadedwithdriedolivepaste