Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Sustainable approaches for an overall olive oil quality
Coordinator
Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).
In depth characterization of the new products using different approaches (including omics techniques) to get their unique fingerprint (e.g., foodome evaluation) and to compare it to corresponding benchmark.
Definition of quality indicators and sensory properties to be included in the label to standardise authenticity and quality (M30)
Application of advanced analytical procedures for the assessment of composition parameters in at least one existing, reformulated and implemented product of each food category according to task 4.1.1. and 4.1.2. (M30)
Olive oil (OO) has a key role in the Mediterranean diet and is well known for its nutritional and healthy properties thanks to its major (e.g., oleic acid, monounsaturated and polyunsaturated fatty acid ratio) and minor compounds (e.g., tocopherols, polar phenolic compounds). In relation to its composition, OO is characterized by sensory attributes related to volatile compounds (VOCs) and polar phenolic compounds, responsible for the overall flavour profile. In particular, VOCs derived by the enzymatic LOX pathway elicit one of the main positive sensory attributes (fruity) that plays a fundamental role as quality parameter. On the other hand, the amount of specific secoiridoids is in strict relation with bitterness and pungency as well as with healthy properties. These minor components and sensory notes define a picture of the freshness state of OO, thus their fingerprinting analysis can be useful to determine the quality of the product during its shelf-life as well as its healthy potential.
Sustainable agronomic or territorial choices (e.g., organic vs integrated farming, autoctonous olive cv.), technological and packaging variables (e.g., water/energy saving, sleeved/shielded bottles, time of storage) will be considered for sampling a wide set of OOs. Analytical techniques and innovative rapid screening solutions will be applied to evaluate specific compositional and sensory profiles, specifically:
Data obtained considering different agronomic practices and choices and/or technological variables will be carefully evaluated to suggest (to farmers, producers and consumers) conditions able to implement and disseminate compositional and sensory characteristics of OOs as well as their healthy potential when daily used in the diet (at least 5 mg of bound and free forms of hydroxytyrosol and tyrosol per 20 of olive oil). These results will be obtained through the application of advanced analytical techniques and omic approaches, taking into consideration also the need for a right and clear indication to consumer on the best before date.
