Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract

Food made with upcycled ingredients has received considerable attention in very recent years as a result of the need to both reduce waste and increase food nutritional properties. However, consumer acceptance of these novel foods is fundamental to their market uptake. This paper aims to assess the likelihood of the acceptance of food obtained from upcycled ingredients of olive oil productions and its association with some relevant recent consumption trends, such as organic food consumption and attention to food origin. In addition, particular attention is given to age group behaviors to appraise the differences between generations. Results suggest that, despite the negative influence of food technophobia, a core of sustainability-minded consumers seems to emerge that is interested in organic or local products, that could also favor the uptake of these novel food made with upcycled ingredients in the market. Results suggest that developing organic or “local” food products with upcycled ingredients can increase the probability of consumer acceptance.

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves

Perito

Coderoni

Russo

2020

“…A dried olive leaf extract (OLE) with a standardized concentration of oleuropein (40%) was kindly donated by Oleafit srl (Isola del Gran Sasso, Teramo, Italy) Dried OLE-loaded alginate/pectin microcapsules (Alg/Pec) with an average volume weighted mean diameter (D 4,3 ) of 62.6 ± 0.2 μm were obtained by applying an emulsion/internal gelation technique [ 11 ]. Sunflower oil, eggs, salt, vinegar, and lemon juice were purchased in a local supermarket.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, encapsulation could represent a valid strategy for overcoming all of these drawbacks and various investigations have been carried out in this field by using different technologies and approaches [11][12][13][14]. Nonetheless, up to now, few works have reported the use of encapsulated OLE in foodstuffs: In one study, an OLE encapsulated by nano-emulsions was added in soybean oil, increasing the solubility and controlling the release of olive leaf phenolic compounds, as well as enhancing its antioxidant activity when compared to non-encapsulated OLE and synthetic antioxidants [15].…”

Section: Introductionmentioning

confidence: 99%

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Flamminii

Mattia

Sacchetti

et al. 2020

Self Cite

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.

“…Paulo and Santos [23], in their overview dealing with deriving valorization of phenolic compounds from olive oil by-products, highlighted the advantages of microencapsulation to protect the nutritional compounds in the enriched foods. In this context, also Flammini et al [24] loaded microspheres with olive leaf extract by using the emulsification-internal gelation as microencapsulation method. The authors used alginate alone or in combination with pectin, whey proteins, or sodium caseinate.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”

Cedola

Palermo

Centonze

et al. 2020

Olive leaves are rich in many compounds precious for human health. Due to this property, the current study was aimed to valorize the extract from this by-product in a cereal-based food, very popular all around the world, the “taralli”. To this aim, ultrasound-assisted extraction was applied to dried olive leaves to obtain the extract, used as “taralli” ingredient, instead of white wine. The “taralli” with and without extract was subjected to in vitro digestion to assess the quantity of polyphenolic compounds released in the gastrointestinal tract to become available for absorption. Total content of phenols and flavonoids, as well as the antioxidant capacity, was measured on both cooked and uncooked samples, before and after digestion. In addition, High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) of the three most abundant polyphenols present in olive leaf extracts, such as oleuropein, hydroxytyrosol, and verbascoside, was carried out at the three stages of the digestion process. The results showed that the substitution of white wine with olive leaf extract increased the total content of polyphenols and flavonoids and the antioxidant capacity. Bio-accessibility of the main phenolic compounds demonstrated that oleuropein resisted slightly after gastric digestion but was almost completely degraded in the intestinal phase, while hydroxytyrosol and verbascoside were not resistant to the digestion process from the gastric phase.