Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects. (May 2020)

• Record Type: Journal Article
• Authors: Di Nunzio, Mattia; Picone, Gianfranco; Pasini, Federica; Chiarello, Elena; Caboni, Maria Fiorenza; Capozzi, Francesco; Gianotti, Andrea; Bordoni, Alessandra
• Is Part Of: Food research international. Volume 131(2020)
• Publication Date: 2020-05
• Subjects: Olive oil by-products -- Bakery -- Polyphenols -- Inflammation -- Cultured intestinal cells -- Fermentation -- NMR based metabolomics -- Foodomics; Ala alanine -- B blank -- BIS biscuits -- CFB conventional fermented bread -- Cho choline -- d6-DSS 2, 2-dimethyl-2-silapentane-d6-5-sulfonic -- DOP defatted olive pomace -- Eth ethanol -- Glu glucose -- GPADHEA 1-β-D-glucopyranosyl acyclodihydroelenolic acid -- IFNγ interferon gamma -- IL-10 interleukin 10 -- IL-12p70 interleukin 12p70 -- IL-1α interleukin 1 alpha -- IL-1β interleukin 1 beta -- IL-2 interleukin 2 -- IL-4 interleukin 4 -- IL-6 interleukin 6 -- IL-8 interleukin 8 -- Lac lactate -- LMWF low molecular weight fraction -- LPS lipopolysaccharide -- myI myo-inositol -- MTT methylthiazolyldiphenyl-tetrazolium bromide -- OMW olive mill wastewater -- OP olive pomace -- oPc o-phosphocholine -- q.s. quantum sufficit -- SFB sourdough fermented bread -- snG3pc sn-glycero-3-phosphocholine -- TNFα tumour necrosis factor alpha -- US unsupplemented -- VOO virgin olive oil; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108940
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The magnitude of the increase in phenols due to olive pomace is not proportional to the biological effect. Bioactive bioaccessibility is an important determinant of food functionality and it is modulated by processing. Bread-making procedures must be carefully modulated based on ingredients. At tested concentration polyphenols do not modulate metabolome in Caco-2 cells. Abstract: Nowadays, the strong demand for adequate nutrition is accompanied by concern about environmental pollution and there is a considerable emphasis on the recovery and recycling of food by-products and wastes. In this study, we focused on the exploitation of olive pomace as functional ingredient in biscuits and bread. Standard and enriched bakery products were made using different flours and fermentation protocols. After characterization, they were in vitro digested and used for supplementation of intestinal cells (Caco-2), which underwent exogenous inflammation. The enrichment caused a significant increase in the phenolic content in all products, particularly in the sourdough fermented ones. Sourdough fermentation also increased tocol concentration. The increased concentration of bioactive molecules did not reflect the anti-inflammatory effect, which was modulated by the baking procedure. Conventionally fermented bread enriched with 4% pomace and sourdough fermented, not-enriched bread had the greatest anti-inflammatory effect, significantly reducing IL-8 secretion in Caco-2 cells. The cell metabolome was modified only after supplementation with sourdough fermented bread enriched with 4% pomace, probably due to the high concentration of tocopherol that acted synergistically with polyphenols. Our data highlight that changes in chemical composition cannot predict changes in functionality. It is conceivable that matrices (including enrichment) and processing differently modulated bioactive bioaccessibility, and consequently functionality.