{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T21:50:24Z","timestamp":1794347424659,"version":"4.9.0"},"reference-count":42,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2024,2,1]],"date-time":"2024-02-01T00:00:00Z","timestamp":1706745600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Marche Region","award":["27813"],"award-info":[{"award-number":["27813"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 \u00b0C or \u221220 \u00b0C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.<\/jats:p>","DOI":"10.3390\/foods13030460","type":"journal-article","created":{"date-parts":[[2024,2,1]],"date-time":"2024-02-01T09:04:21Z","timestamp":1706778261000},"page":"460","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread"],"prefix":"10.3390","volume":"13","author":[{"given":"Federica","family":"Cardinali","sequence":"first","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit\u00e0 Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luca","family":"Belleggia","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit\u00e0 Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5576-257X","authenticated-orcid":false,"given":"Anna","family":"Reale","sequence":"additional","affiliation":[{"name":"Istituto di Scienze dell\u2019Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6485-7589","authenticated-orcid":false,"given":"Martina","family":"Cirlini","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze degli Alimenti e del Farmaco, Universit\u00e0 di Parma, Viale Parco Area delle Scienze 27\/A, 43124 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Floriana","family":"Boscaino","sequence":"additional","affiliation":[{"name":"Istituto di Scienze dell\u2019Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6036-3044","authenticated-orcid":false,"given":"Tiziana","family":"Di Renzo","sequence":"additional","affiliation":[{"name":"Istituto di Scienze dell\u2019Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2805-7194","authenticated-orcid":false,"given":"Lorenzo","family":"Del Vecchio","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze degli Alimenti e del Farmaco, Universit\u00e0 di Parma, Viale Parco Area delle Scienze 27\/A, 43124 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Natascia","family":"Cavalca","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze degli Alimenti e del Farmaco, Universit\u00e0 di Parma, Viale Parco Area delle Scienze 27\/A, 43124 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vesna","family":"Milanovi\u0107","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit\u00e0 Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristiana","family":"Garofalo","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit\u00e0 Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristiana","family":"Cesaro","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit\u00e0 Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giorgia","family":"Rampanti","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit\u00e0 Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4095-6181","authenticated-orcid":false,"given":"Andrea","family":"Osimani","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit\u00e0 Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lucia","family":"Aquilanti","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit\u00e0 Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.ifset.2016.04.016","article-title":"Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints","volume":"35","author":"Nunes","year":"2016","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.scienta.2006.12.036","article-title":"Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L.) and correlations with oxidative stability","volume":"112","author":"Tura","year":"2007","journal-title":"Sci. Hortic."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.jenvman.2019.02.021","article-title":"Life Cycle Assessment of waste disposal from olive oil production: Anaerobic digestion and conventional disposal on soil","volume":"237","author":"Batuecas","year":"2019","journal-title":"J. Environ. Manag."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"162198","DOI":"10.1016\/j.scitotenv.2023.162198","article-title":"Towards a circular economy in virgin olive oil production: Valorization of the olive mill waste (OMW) \u201calpeorujo\u201d through polyphenol recovery with natural deep eutectic solvents (NADESs) and vermicomposting","volume":"872","author":"Carmona","year":"2023","journal-title":"Sci. Total Environ."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.jfoodeng.2015.01.003","article-title":"Integrated processes can turn industrial food waste into valuable food by-products and\/or ingredients: The cases of olive mill and pomegranate wastes","volume":"167","author":"Goula","year":"2015","journal-title":"J. Food Eng."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1573","DOI":"10.1016\/j.matpr.2022.03.555","article-title":"Elaboration and characterization of composite clays based on \u201cCoal waste-Olive pomace\u201d mixtures","volume":"58","author":"Harrami","year":"2022","journal-title":"Mat. Today-Proc."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"123703","DOI":"10.1016\/j.jclepro.2020.123703","article-title":"Valorisation of organic waste: Use of olive kernels and pomace for cement manufacture","volume":"277","author":"Lila","year":"2020","journal-title":"J. Clean. Prod."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Ruschioni, S., Loreto, N., Foligni, R., Mannozzi, C., Raffaelli, N., Zamporlini, F., Pasquini, M., Roncolini, A., Cardinali, F., and Osimani, A. (2020). Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae. Foods, 9.","DOI":"10.3390\/foods9030317"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"296","DOI":"10.1016\/j.tifs.2015.07.003","article-title":"Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds","volume":"45","author":"Koubaa","year":"2015","journal-title":"Trend Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"665","DOI":"10.1016\/j.foodres.2017.07.062","article-title":"Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace","volume":"100","author":"Ying","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"129642","DOI":"10.1016\/j.foodchem.2021.129642","article-title":"Food by-products valorisation: Grape pomace and olive pomace (p\u00e2t\u00e9) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta","volume":"355","author":"Balli","year":"2021","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"108368","DOI":"10.1016\/j.lwt.2019.108368","article-title":"Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties","volume":"114","author":"Simonato","year":"2019","journal-title":"LWT"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"110476","DOI":"10.1016\/j.jfoodeng.2021.110476","article-title":"Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion","volume":"297","author":"Ribeiro","year":"2021","journal-title":"J. Food Eng."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"2995","DOI":"10.1111\/1750-3841.14800","article-title":"Sensory profiling and consumer acceptance of pasta, bread, and granola bar fortified with dried olive pomace (p\u00e2t\u00e9): A byproduct from virgin olive oil production","volume":"84","author":"Cecchi","year":"2019","journal-title":"J. Food Sci."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Cedola, A., Cardinali, A., D\u2019Antuono, I., Conte, A., and Del Nobile, M.A. (2020). Cereal foods fortified with by-products from the olive oil industry. Food Biosci., 33.","DOI":"10.1016\/j.fbio.2019.100490"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"108940","DOI":"10.1016\/j.foodres.2019.108940","article-title":"Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects","volume":"131","author":"Picone","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Durante, M., Bleve, G., Selvaggini, R., Veneziani, G., Servili, M., and Mita, G. (2019). Bioactive compounds and stability of a typical Italian bakery products \u201cTaralli\u201d enriched with fermented olive paste. Molecules, 24.","DOI":"10.3390\/molecules24183258"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"108418","DOI":"10.1016\/j.lwt.2019.108418","article-title":"Evaluation of technological and nutritional quality of bread enriched with amaranth flour","volume":"114","author":"Haros","year":"2019","journal-title":"LWT"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"M1996","DOI":"10.1111\/1750-3841.13372","article-title":"Microbial diversity of type I sourdoughs prepared and back-slopped with wholemeal and refined soft (Triticum aestivum) wheat flours","volume":"81","author":"Taccari","year":"2016","journal-title":"J. Food Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"100439","DOI":"10.1016\/j.ijgfs.2021.100439","article-title":"The effect of bread-making methods on functional and quality characteristics of oat bran blended bread","volume":"26","author":"Saka","year":"2021","journal-title":"Int. J. Gastr. Food Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"112500","DOI":"10.1016\/j.lwt.2021.112500","article-title":"Effects of kneading machine type and total element revolutions on dough rheoLogy and bread characteristics: A focus on straight dough and indirect (biga) methods","volume":"153","author":"Venturi","year":"2022","journal-title":"LWT"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.lwt.2013.02.025","article-title":"Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making","volume":"53","author":"Cirlini","year":"2013","journal-title":"LWT"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"e12770","DOI":"10.1111\/jfpp.12770","article-title":"Valorization of Carob\u2019s Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers","volume":"41","author":"Izquierdo","year":"2017","journal-title":"J. Food Process. Preserv."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"2961","DOI":"10.1021\/jf8034176","article-title":"Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening","volume":"57","author":"Jemai","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"3396","DOI":"10.1021\/jf9913458","article-title":"Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing\/antioxidant power assay","volume":"48","author":"Pulido","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Osimani, A., Belleggia, L., Botta, C., Ferrocino, I., Milanovi\u0107, V., Cardinali, F., Haouet, M.N., Garofalo, C., Mozzon, M., and Foligni, R. (2023). Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami. Food Biosci., 53.","DOI":"10.1016\/j.fbio.2023.102582"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"111140","DOI":"10.1016\/j.lwt.2021.111140","article-title":"Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics","volume":"143","author":"Dreher","year":"2021","journal-title":"LWT"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"111796","DOI":"10.1016\/j.foodres.2022.111796","article-title":"Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process","volume":"161","author":"Cardinali","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1016\/S0021-9673(01)80947-X","article-title":"A Generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography","volume":"11","author":"Kratz","year":"1963","journal-title":"J. Chromatogr. A"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Foti, P., Russo, N., Randazzo, C.L., Choupina, A.B., Pino, A., Caggia, C., and Romeo, F.V. (2023). Profiling of phenol content and microbial community dynamics during p\u00e2t\u00e9 olive cake fermentation. Food Biosci., 52.","DOI":"10.1016\/j.fbio.2023.102358"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"100747","DOI":"10.1016\/j.fochx.2023.100747","article-title":"Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller\u2019s grains on moderating fecal microbiota","volume":"19","author":"Zhou","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.lwt.2014.03.013","article-title":"Antioxidant activity of dried green olives (Carolea cv.)","volume":"58","author":"Piscopo","year":"2014","journal-title":"LWT"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"2812","DOI":"10.1093\/jn\/133.9.2812","article-title":"Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays","volume":"133","author":"Pellegrini","year":"2003","journal-title":"J. Nutr."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"178","DOI":"10.7455\/ijfs\/9.1.2020.a4","article-title":"Effect of Olive Pulp Enrichment on Physicochemical and Antioxidant Properties of Wheat Bread","volume":"9","author":"Marinopoulou","year":"2020","journal-title":"Int. J. Food Stud."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.foodchem.2009.05.083","article-title":"The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread","volume":"119","author":"Peng","year":"2010","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Batista, A.P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N., and Tredici, M.R. (2019). Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers. Foods, 8.","DOI":"10.3390\/foods8120611"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) (2010). Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA J., 8, 1462.","DOI":"10.2903\/j.efsa.2010.1462"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"110108","DOI":"10.1016\/j.lwt.2020.110108","article-title":"Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations","volume":"133","author":"Pereira","year":"2020","journal-title":"LWT"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"611","DOI":"10.1094\/CCHEM-10-16-0256-R","article-title":"Aromatic composition and physicochemical characteristics of crackers containing barley fractions","volume":"94","author":"Kilcawley","year":"2017","journal-title":"Cereal Chem."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"de Gennaro, G., Difonzo, G., Summo, C., Pasqualone, A., and Caponio, F. (2022). Olive cake powder as functional ingredient to improve the quality of gluten-free breadsticks. Foods, 11.","DOI":"10.3390\/foods11040552"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.foodchem.2015.02.025","article-title":"Production and characterization of functional biscuits obtained from purple wheat","volume":"180","author":"Pasqualone","year":"2015","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1111\/j.1541-4337.2006.00009.x","article-title":"Mechanisms and factors for edible oil oxidation","volume":"5","author":"Choe","year":"2006","journal-title":"Compr. Rev. Food Sci. Food Saf."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/3\/460\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T13:53:05Z","timestamp":1760104385000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/3\/460"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,2,1]]},"references-count":42,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2024,2]]}},"alternative-id":["foods13030460"],"URL":"https:\/\/doi.org\/10.3390\/foods13030460","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,2,1]]}}}