Impact of Free and Microencapsulated Olive Pomace Extract on the Quality Evolution of Fresh Pasta during Storage

Abstract Microencapsulated and freeze-dried phenolic olive pomace extracts (M-OPE and F-OPE, respectively) were added to “cavatelli” fresh pasta samples, with the aim of evaluating their effects on the physicochemical and microbiological quality of fresh pasta during refrigerated storage for 120 days. The results showed a reduction in moisture, a w , total phenolic compounds and antioxidant activity throughout storage. However, at the end of storage, pasta samples had moisture and a w higher than 24% and 0.92, respectively. Notably, experimental samples with M-OPE showed lower water content, and higher TPC, compared to the corresponding samples with F-OPE. Both M-OPE and F-OPE significantly reduced pH values, compared to control pasta (CP). L * values decreased as the extracts increased, showing an uptrend from the time of production, until 120 days of storage. Samples with M-OPE had higher a * values, compared to the corresponding samples with F-OPE. On the other hand, yellow index ( b *) showed a decreasing trend until end of storage time, more pronounced for samples with F-OPE. Just after production, CP and experimental samples showed low concentrations of volatile organic compounds. However, the oxidation process during storage affected volatile profile, particularly for CP and for the sample with the highest F-OPE content. The addition of the extracts, and particularly M-OPE, reduced the growth of spoilage microorganisms; experimental samples exhibited significantly lower counts for total aerobic mesophilic bacteria, moulds and yeast microbial groups, compared to CP, showing OPE potential to extend the shelf-life of fresh pasta.