{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T15:29:32Z","timestamp":1774020572271,"version":"3.50.1"},"reference-count":68,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2024,5,29]],"date-time":"2024-05-29T00:00:00Z","timestamp":1716940800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCTES","award":["EXPL\/SAU-NUT\/0370\/2021"],"award-info":[{"award-number":["EXPL\/SAU-NUT\/0370\/2021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, having in view its valorization as a novel food, thereby creating opportunities for the food industry and addressing a challenge of the olive oil sector. The chemical and microbiological modifications that occurred along the fermentation were followed. The results showed no significant differences (p &gt; 0.05) in total protein between the control and the fermented samples; however, the latter exhibited higher levels of essential amino acids. The major nonessential and essential amino acids were glutamic acid and leucine in all samples. There was a significant increase in the total fat of the 32-day sample and the main fatty acid was oleic acid in all samples. There were considerable reductions in total vitamin E, phenolics, and antioxidant activity values post-fermentation. Hydroxytyrosol replaced oleacein as the main phenolic in the 32-day sample. A sharp increase in total microorganisms occurred (2.20 \u00d7 102 to 3.00 \u00d7 104\u20132.01 \u00d7 107 colony forming units\/mL) but no pathogenic microorganisms were detected. Overall, olive pomace fermentation creates novel products for the food industry with a balanced nutritional composition.<\/jats:p>","DOI":"10.3390\/fermentation10060287","type":"journal-article","created":{"date-parts":[[2024,5,29]],"date-time":"2024-05-29T03:38:30Z","timestamp":1716953910000},"page":"287","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0774-2168","authenticated-orcid":false,"given":"Diana Melo","family":"Ferreira","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4567-0687","authenticated-orcid":false,"given":"Susana","family":"Machado","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"given":"Liliana","family":"Esp\u00edrito Santo","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4136-935X","authenticated-orcid":false,"given":"Anabela S. G.","family":"Costa","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"given":"Floricu\u021ba","family":"Ranga","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea M\u0103n\u0103\u0219tur, 400372 Cluj-Napoca, Romania"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3536-7449","authenticated-orcid":false,"given":"Maria Simona","family":"Chi\u0219","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 M\u0103n\u0103\u015ftur Street, 400372 Cluj-Napoca, Romania"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3729-9942","authenticated-orcid":false,"given":"Josman D.","family":"Palmeira","sequence":"additional","affiliation":[{"name":"UCIBIO, i4HB, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6767-6596","authenticated-orcid":false,"given":"Maria Beatriz P. P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5053-513X","authenticated-orcid":false,"given":"Rita C.","family":"Alves","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8465-6346","authenticated-orcid":false,"given":"Helena","family":"Ferreira","sequence":"additional","affiliation":[{"name":"UCIBIO, i4HB, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"976020","DOI":"10.3389\/fnut.2022.976020","article-title":"Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives","volume":"9","author":"Li","year":"2022","journal-title":"Front. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Yang, F., Chen, C., Ni, D., Yang, Y., Tian, J., Li, Y., Chen, S., Ye, X., and Wang, L. (2023). 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