Open access
Aug 2026
Natural Antioxidant Enrichment of Olive Pâté: Effects of Microencapsulated Bergamot By-Product Extract Levels on Quality and Storage Stability
Olive pâté is a lipid-rich semi-solid product susceptible to oxidative deterioration during storage. This study investigated microencapsulated bergamot (Citrus bergamia) by-product extract (MBE) as a natural antioxidant for improving olive pâté stability. MBE, obtained by spray drying with 20% (w/w) maltodextrin, was i...
I. Cilea, Antonio Gattuso, S. Santacaterina et al.
· Foods · 0 citations