{"id":243372,"date":"2026-11-06T09:49:47","date_gmt":"2026-11-06T08:49:47","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/estratto-fenolico-da-acque-di-vegetazione-utilizzo-nel-pesto\/"},"modified":"2026-11-06T09:57:46","modified_gmt":"2026-11-06T08:57:46","slug":"phenolic-extract-from-olive-mill-wastewater-use-in-pesto","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/phenolic-extract-from-olive-mill-wastewater-use-in-pesto\/","title":{"rendered":"Phenolic extract from olive mill wastewater: use in pesto"},"content":{"rendered":"\n<p>The shelf life of lipid-rich food products is primarily limited by rancidity. To counteract this deterioration, the food industry typically employs conventional additives, which are permitted for use only at restricted dosage levels.<\/p>\n\n\n\n<p>Consumer demand for &#8220;clean label&#8221; products is driving the search for naturally derived substances that can simultaneously serve as preservatives while offering health benefits and maintaining desirable organoleptic properties.<\/p>\n\n\n\n<p>In a <strong>study by A. Bonucci et al.<\/strong> (National Conference on Food Science and Technology, Bologna, June 9\u201310, 2025, p. 70), researchers tested the efficacy of a<strong> phenolic extract<\/strong>\u2014obtained through the fractionation and concentration of olive mill wastewater (a polluting byproduct of olive oil production)\u2014in preserving and enhancing the quality parameters of <strong>basil pesto<\/strong> over a 120-day shelf life.<\/p>\n\n\n\n<p>The study evaluated changes in the phenolic profile, tocopherol content, volatile compounds, antioxidant capacity, acidity, and peroxide value across three groups: a control sample (containing 0.06 g\/kg of ascorbic acid and 1 g\/kg of sorbic acid) and two experimental samples (containing the phenolic extract at concentrations of 250 mg\/kg and 500 mg\/kg, respectively).<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong> Article taken from the November issue of the magazine \u201cMacchine Alimentari\u201d. To continue reading, click here and subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A study highlights how, in a complex matrix such as pesto, a phenolic extract derived from vegetation water serves as a viable alternative to conventional additives<\/p>\n","protected":false},"author":3836,"featured_media":243370,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20568,20657,20580],"tags":[19924,23267],"tipologia":[],"coauthors":[20682],"class_list":["post-243372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additives-ingredients","category-macchine-alimentari-en","category-scientific-studies","tag-pesto","tag-phenolic-extract"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Phenolic extract 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Balbi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/phenolic-extract-from-olive-mill-wastewater-use-in-pesto\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/phenolic-extract-from-olive-mill-wastewater-use-in-pesto\\\/\"},\"author\":{\"name\":\"Emanuela Giorgi\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/person\\\/47f441f1504c75622247562005e6ae00\"},\"headline\":\"Phenolic extract from olive mill wastewater: use in 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