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Author

Giorgio Vilardi

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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. · 0 citations

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