Role of a Natural Antioxidant in the Secondary Shelf Life of Ready-to-Use Meat Pâté
By-products from the agro-food industry can be natural ingredients for reformulating traditional foods, enhancing quality, extending secondary shelf life (SSL), and reducing food waste.This study evaluates the impact of an olive vegetation water phenolic extract (OVWPE) at two concentrations on ready-to-use meat pt (MP1 and MP2) under simulated retail storage.We evaluated the phenolic composition, volatile compounds, antioxidant activity, and sensory quality of the OVWPE-added pt and compared it to the control sample (CTRL; without antioxidant).Results indicated that OVWPE minimized oxidation products, enhancing lipid stability, and also reduced the formation of C 6 -C 9 aldehydes linked to rancid off-flavor.Without sensory defects, the OVWPE pts showed higher antioxidant activity and -tocopherol content than the CTRL.OVWPE appears to be a promising antioxidant of natural origin for food formulations, supporting SSL extension and food waste reduction.
Authors
- Davide Nucciarelli (ORCID: https://orcid.org/0000-0003-1550-5207)
- Maurizio Servili (ORCID: https://orcid.org/0000-0002-8726-2075)
- Roberto Selvaggini (ORCID: https://orcid.org/0000-0001-7632-9070)
- Beatrice Sordini (ORCID: https://orcid.org/0000-0002-0046-7677)
- Sonia Esposto
- Gianluca Veneziani (ORCID: https://orcid.org/0000-0003-3566-5603)
- Luigi Daidone
- Ilenia Dottori
- A. Taticchi (ORCID: https://orcid.org/0000-0002-0517-1787)
- Stefania Urbani
- Arianna Bonucci
Institutions
- University of Perugia (IT)
Publication Details
- Published
- 2025-08-11
- DOI
- https://doi.org/10.3390/proceedings2025119010
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00