Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cake

Paola Foti; Cinzia L Randazzo; Mariateresa Russo; Rosa Di Sanzo; Flora V Romeo; Antonio Scilimati; Morena Miciaccia; Maria Grazia Perrone; Cinzia Caggia

doi:10.1016/j.foodres.2023.113510

Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cake

Food Res Int. 2023 Dec;174(Pt 1):113510. doi: 10.1016/j.foodres.2023.113510. Epub 2023 Sep 24.

Authors

Paola Foti¹, Cinzia L Randazzo², Mariateresa Russo³, Rosa Di Sanzo³, Flora V Romeo⁴, Antonio Scilimati⁵, Morena Miciaccia⁵, Maria Grazia Perrone⁵, Cinzia Caggia²

Affiliations

¹ Department of Agricultural, Food and Environment, Di3A, University of Catania, via S. Sofia 100, 95123 Catania, Italy; Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy.
² Department of Agricultural, Food and Environment, Di3A, University of Catania, via S. Sofia 100, 95123 Catania, Italy; ProBioEtna srl, Spin off University of Catania, via S. Sofia 100, 95123 Catania, Italy; CERNUT (Interdepartmental Research Centre in Nutraceuticals and Health Products), University of Catania, Viale A. Doria 6, 95125 Catania, Italy.
³ Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), University of Reggio Calabria, Via Salita Melissari, 89124 Reggio Calabria, Italy.
⁴ Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy. Electronic address: floravaleria.romeo@crea.gov.it.
⁵ Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Via E. Orabona 4, 70125 Bari, Italy.

PMID: 37986418
DOI: 10.1016/j.foodres.2023.113510

Abstract

In this study, the pâté olive cake (POC), a by-product of the olive oil industry, was subjected to fermentation in a bioreactor using three microbial strains, Lactiplantibacillus plantarum, Wickerhamomyces anomalus and Candida boidinii, previously isolated from fermented table olive brines. Chemical, microbiological and molecular analyses were carried out at the beginning and at the end of fermentation. The lowest pH value (4.09) was reached after 10 days in sample inoculated with C. boidinii. Microbiological analyses exhibited the dominance of yeasts throughout the whole process (from 5.5 to 7.80 Log₁₀ CFU/g), as confirmed by PCR-DGGE analysis. The microbial cultures affected both phenolic and volatile organic compound profiles. Moreover, the POC samples treated with different microbial strains were investigated for biological assays. The sample fermented with W. anomalus showed the greatest diffusion speed of transepithelial transport through Caco-2 cell, the highest inhibitory activity towards the tested cyclooxygenases and the highest antioxidant activity.

Keywords: Bioreactor; By-product; Fermentation; Microbial cultures; Nutraceutical compounds; VOCs.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Caco-2 Cells
Fermentation
Food Microbiology
Humans
Olea* / chemistry
Yeasts

Supplementary concepts

Wickerhamomyces anomalus