{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T23:53:19Z","timestamp":1785369199214,"version":"3.55.0"},"reference-count":70,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T00:00:00Z","timestamp":1773964800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Pasteurized olive pomace paste (PastOPP) is a sustainable ingredient characterized by low fat content and high levels of dietary fiber and hydroxytyrosol. This study explores the potential of incorporating PastOPP into olive p\u00e2t\u00e9 formulations to enhance their nutritional profile.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Laboratory-produced formulations containing different percentages of PastOPP (0, 20, and 25%: P0, P20, and P25, respectively) were compared to a commercial olive p\u00e2t\u00e9 (CP) regarding macronutrients, vitamin E (HPLC-DAD-FLD), fatty acids (GC-FID), total phenolics, and hydroxytyrosol (HPLC-DAD-FLD) contents, as well as antioxidant activity. High-pressure processing (HPP) was applied to lab-produced formulations, yielding P0*, P20*, and P25*. Sensory evaluation of the final products included a check-all-that-apply test.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      HPP preserved all the tested parameters without significant changes (\n                      <jats:italic>p<\/jats:italic>\n                      \u202f&amp;gt;\u202f0.05). CP showed lower moisture, protein, carbohydrate, salt, polyunsaturated fatty acids (PUFA), total phenolics, and antioxidant activity levels than the lab-prepared p\u00e2t\u00e9s, while exhibiting higher fat, monounsaturated fatty acids (MUFA), and MUFA\/PUFA ratios (\n                      <jats:italic>p<\/jats:italic>\n                      \u202f&amp;lt;\u202f0.05). Hydroxytyrosol was undetectable in CP but present in significant amounts in P20* and P25*, which also featured higher fiber, vitamin E, and antioxidant activity levels. Sensory tests revealed that P20* and P25* were preferred over CP, with higher acceptability and purchase intention scores, but P20* was preferred over P25*.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>P20* and P25* represent innovative and sustainable alternatives to traditional olive p\u00e2t\u00e9s, offering enhanced nutritional benefits and alignment with consumer demand for plant-based, functional, and eco-friendly food options. By valorizing an agricultural by-product, these formulations also contribute to circular economy practices.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1794079","type":"journal-article","created":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T05:23:54Z","timestamp":1773984234000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":2,"title":["Development of innovative high-pressure processed olive p\u00e2t\u00e9s containing pasteurized olive pomace paste: a study focusing on chemical and sensory properties"],"prefix":"10.3389","volume":"13","author":[{"given":"Diana","family":"Melo Ferreira","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, Faculty of Pharmacy, University of Porto","place":["Porto, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Manuela","family":"Sousa","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculty of Pharmacy, University of Porto","place":["Porto, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Susana","family":"Machado","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculty of Pharmacy, University of Porto","place":["Porto, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carla","family":"Barbosa","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculty of Pharmacy, University of Porto","place":["Porto, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carlos","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio de Santiago","place":["Aveiro, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio de Santiago","place":["Aveiro, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Beatriz P. P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculty of Pharmacy, University of Porto","place":["Porto, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rita C.","family":"Alves","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculty of Pharmacy, University of Porto","place":["Porto, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,3,20]]},"reference":[{"key":"ref1","volume-title":"How to Feed the World in 2050. 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