This work investigated the phytochemical content and bioactivity of Lycium barbarum collected in Calabria and evaluated, for the first time, the possibility of enriching traditional ciabatta bread with goji fresh flesh puree. For this purpose, goji flesh puree, bread, and bread enriched with 20% and 40% goji flesh puree (G20 and G40 samples, respectively) were subjected to several analyses. Selected compounds were quantified by UHPLC analysis in both goji fresh flesh puree and after simulation of the cooking process. The impact of the addition on key enzymes (lipase, α-amylase, and α-glucosidase) related to metabolic syndrome was assessed together with the antioxidant properties. Texture, colourimetric, and sensory analyses on enriched bread were performed to evaluate consumer acceptance. Despite cooking, the enriched bread maintained good levels of bioactive compounds compared to the berry pulp alone (p < 0.01). The enriched bread showed the ability to protect against lipid peroxidation, with IC₅₀ values of 6.88 and 6.52 μg/mL for samples G20 and G40, respectively, after incubation for 30 min (p < 0.01). Although less active than the control, the enriched bread showed inhibitory activities against the enzymes involved in the digestion of carbohydrates. From a sensory point of view, the addition of goji fresh pulp puree slightly modified the appearance but not the flavour and taste of the bread. Collectively, our results support the potential healthy function of this baked product.

A natural antioxidant extract obtained from oil mill wastewater was used for the formulation of basil pesto sauce, with the aim to improve quality and stability during storage. The antioxidant extract was added to traditional ingredients (basil, cheese, oil, etc.) and after preparation, packaging, and thermal treatment it was submitted to storage (monitored for 90 days). Fresh samples were stored at 4 °C and pasteurized samples were stored at room temperature. The effect of natural antioxidant addition on basil pesto sauce was evaluated for the main qualitative attributes, such as: physicochemical, microbiological, and antioxidant parameters. The principal results showed that the addition of a natural phenolic extract led to an evident reduction in pH, attaining food safety values under pH 4. The high oxidative stability observed in the basil pesto sauces fortified with the phenolic extract suggests that the incorporation of phenolic compounds delays the propagation phase of lipid oxidation.

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.

From a sustainability and circular economy point of view, this study evaluated the possibility of recovering antioxidant compounds from Rossa di Tropea onion waste for application in the food industry as natural ingredients. In particular, the aim was to investigate the effect of adding natural antioxidants recovered from ‘Rossa di Tropea’ onion waste to maintain/improve the functional and qualitative characteristics of white bread. Total phenolic content, antioxidant activity, and sensorial aspects were studied on the different enriched samples during the storage period. The ‘Rossa di Tropea’ onion skins proved to be a good source of natural polyphenols, and their use in white bread production has resulted in a significant increase in bioactive compound content and antioxidant activity (ABTS and DPPH assays). Moreover, the enriched bread showed acceptable quality attributes in terms of odor, colour, and taste, despite the increase in firmness during the storage time compared to the control sample. The obtained results suggest the possibility of applying the antioxidants recovered by ‘Rossa di Tropea’ onion waste as ingredients in the formulation of bakery products to obtain new food with functional characteristics.

Contemporary consumers demonstrate an increasing preference for foods formulated with sustainable ingredients and health-promoting benefits. In this study, both demands were addressed by formulating enriched pasta using by-products derived from the processing of bergamot, a typical Calabrian citrus fruit. Wheat flour was replaced with different percentages of exhausted bergamot pomace flour (BPF: 1.5%, 2.5%, and 5%). The results indicated that bergamot pomace is a source of various phytochemical compounds, such as minerals, fibers, and polyphenols, which are beneficial to human health. The enriched pasta samples showed a significant increase in antioxidant properties, measured as a total polyphenol and flavonoid content and through chromatographic analysis. From the latter, it emerged that phenolic compounds, particularly flavonoids, were resistant to cooking. The best qualitative characteristics were shown by the sample formulated with 2.5% BPF, as also confirmed by the sensory analysis; indeed, sample C exhibited a similar level of acceptability to the control sample (A) in terms of general acceptability by the panelists. Hence, BPF can be considered as a functional ingredient for the formulation of pasta, enhancing the product’s functionality, or as an addition as flour in gluten-free products.

Olive pâté is a lipid-rich semi-solid product susceptible to oxidative deterioration during storage. This study investigated microencapsulated bergamot (Citrus bergamia) by-product extract (MBE) as a natural antioxidant for improving olive pâté stability. MBE, obtained by spray drying with 20% (w/w) maltodextrin, was incorporated at 2.5 or 5.0 g per 100 g of olives (OP_2.5 and OP₅), while a non-enriched formulation served as control (CTR). Samples were stored at 20 and 30 °C for 100 days and analysed for physicochemical, colour, phenolic, antioxidant, microbiological, sensory, and oxidative stability. Storage temperature and formulation significantly influenced quality evolution. At 30 °C, OP_2.5 showed the lowest total colour difference after 100 days (ΔE* = 3.29 versus 5.05 for CTR) and the highest final DPPH radical-scavenging activity. Both enriched formulations exhibited longer Oxitest induction periods than CTR at day 0 (26.53 and 25.33 vs. 19.85 h) and after 100 days at 30 °C (22.30 and 21.50 vs. 16.45 h). Microbial counts remained low, while sensory profiling indicated limited rancidity development and preservation of the main sensory characteristics. MBE effects were not proportional to the amount added, with OP2.5 providing the most balanced performance. These findings support MBE as a promising clean-label ingredient for improving olive pâté stability.