The chemical composition and the color of samples of waste cooking oils (WCOs) were determined prior to and after filtration on two different pads of bentonite differing in particle size. The volatile fraction was monitored by headspace solid-phase microextraction (HS-SPME) coupled with gas-chromatography, while the variation of the composition of the main components was analyzed by ¹H NMR. Both techniques allowed the detection of some decomposition products, such as polymers, terpenes, and derivatives of the Maillard process. The analysis of the chemical composition prior to and after bentonite treatment revealed a tendency for the clays to retain specific chemical groups (such as carboxylic acids or double bonds), independent of their particle size. A pair comparison test was conducted in order to detect the sensory differences of the intensity of aroma between the WCO treated with the two different bentonites. In addition, characterization of the bentonite by means of powder X-ray diffraction (XRD) and thermogravimetric measurements (TG) was performed.

Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough’s attributes, producing a gluten-free-like matrix in the final product.

In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional baked products to improve their nutritional value. The freeze-dried pomace of the two varieties has been used to substitute the type 00 flour in percentages of 1, 2, and 3% (w/w). The olive pomace was characterized by macro-composition analysis, while the bread samples were characterized for their proximate, physical, technological, sensory characteristics and shelf life. The specific volume of fortified samples decreased significantly compared to the control, while antioxidant activity, and nutritional parameters were significantly improved using olive pomace. Moreover, fortified samples showed a reduction of browning and whiteness indices with respect to control. Textural profile analysis showed a firmer product, compared to the control, with higher levels of olive pomace which also positively affected the cell size distribution in the crumb. Sensorially, consumers were mostly appealed by the 1% levels of substitution of olive pomace, in particular that of the Bosana. Hardness of all samples increased significantly along 7 days of storage thus resulting in a shelf life of less than 3 days. Therefore, it can be concluded that the incorporation of olive pomace, especially at low levels (1%), into white bread significantly improves the nutritional and sensorial quality of bread without significantly affecting its technological properties.

The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S, 4 h, 50 °C) and animal origin (4% E:S, 4 h, 40 °C). The DPP-IV inhibitory, antioxidant, and antibacterial activities of hydrolysates from bromelain (BSPH) and pancreatin (PSPH) were measured in vitro. Both the obtained hydrolysates showed a significantly higher DPP-IV inhibitory activity compared to the control. In particular, BSPH proved to be more effective than PSPH (IC₅₀ 8.5 ± 0.2 vs. 13 ± 1 mg mL⁻¹). Moreover, BSPH showed the best antioxidant power, while PSPH was more able to produce low-MW peptides. BSPH and PSPH hydrolysates showed a variable but slightly inhibitory effect depending on the species or strain of bacteria tested. BSPH and PSPH samples were separated by gel permeation chromatography (GPC). LC-MS/MS analysis of selected GPC fractions allowed identification of differential peptides. Among the peptides 388 were more abundant in BSPH than in the CTRL groups, 667 were more abundant in the PSPH group compared to CTRL, and 97 and 75 of them contained sequences with a reported biological activity, respectively.

The valorization of agro-industrial by-products is a key component of sustainability goals in food production. Olive pomace (OP), a major by-product of olive oil extraction, is characterized by a high content of dietary fiber and bioactive phenolic compounds with antioxidant activity, which contribute to its nutritional and functional potential. The present study investigated the effect of the fortification of sheep milk yogurt with freeze-dried OP (1% w/w), added either before pasteurization (YOPB) or after overnight refrigeration (YOPA). The OP showed considerable antioxidant capacity and was microbiologically safe. Its addition significantly increased the yogurt’s total phenolic content, with YOPB displaying the lowest syneresis and the highest water-holding capacity and apparent viscosity. Textural and scanning electron microscopy analyses revealed that the timing of OP addition affected the gel structure, with pre-pasteurization incorporation facilitating a superior integration into the protein network. The microbial viability was preserved, and the sensory evaluation showed no significant differences in consumer acceptance between the control and YOPB. These findings highlight OP’s potential as a functional ingredient for dairy fortification, contributing to waste reduction and improving gel structure. The findings obtained provide support for the development of sustainable and functional dairy products enriched with by-products derived from the olive oil industry.

The use of edible food packaging by hydrocolloid encapsulation has gained interest as an approach to preserve the physicochemical and sensory properties of food. In this study, pectin (PE) and xanthan gum (XG), naturally occurring hydrocolloids, were utilized with calcium chloride (CaCl₂) as a bead-forming agent to develop an extra virgin olive oil-hydrocolloid emulsion encapsulating Bosana extra virgin olive oil (EVOO), a Sardinian monovarietal oil rich in polyphenols and sensory properties. This study investigated the textural evolution of EVOO-beads immersed in Bosana EVOO as a preservative liquid (PL) during 180 days of storage at 20 °C (room temperature) and 40 °C (accelerated shelf-life test). The bead texture was assessed at 30-day intervals along with selected oil quality parameters. Its hardness remained stable, while its springiness, cohesiveness and chewiness significantly decreased with time. Temperature and the interaction time x temperature were significant for cohesiveness. PL showed the expected degradation of polyphenols and α-tocopherol influenced by storage time and temperature. At 20 °C, free acidity and peroxide levels remained within EVOO quality standards, confirming the protective role of encapsulation. Between the PL and oil controls, no effect of the beads was observed. These results highlight the potential of hydrocolloid-based encapsulation to produce EVOO-beads, offering innovative applications as functional food coatings and in preservation technologies.