Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production

Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production

Untreated olive oil mill wastewater (OOMW) from conventionally farmed olives was used in bread production to create a new functional product. Two types of bread were developed with 50% OOMW (EXP-1) and 100% OOMW (EXP-2) replacing water. Two leavening processes were tested: sourdough inoculum (<i&...

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Bibliographic Details
Main Authors: Ignazio Restivo, Lino Sciurba, Serena Indelicato, Mario Allegra, Claudia Lino, Giuliana Garofalo, David Bongiorno, Salvatore Davino, Giuseppe Avellone, Luca Settanni, Luisa Tesoriere, Raimondo Gaglio
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
functional bread
in vitro digestion
lactic acid bacteria
olive wastes
polyphenols
sourdough
Online Access:https://www.mdpi.com/2304-8158/14/11/1945
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