Development of innovative high-pressure processed olive pâtés containing pasteurized olive pomace paste: a study focusing on chemical and sensory properties

Introduction Pasteurized olive pomace paste (PastOPP) is a sustainable ingredient characterized by low fat content and high levels of dietary fiber and hydroxytyrosol. This study explores the potential of incorporating PastOPP into olive pâté formulations to enhance their nutritional profile. Methods Laboratory-produced formulations containing different percentages of PastOPP (0, 20, and 25%: P0, P20, and P25, respectively) were compared to a commercial olive pâté (CP) regarding macronutrients, vitamin E (HPLC-DAD-FLD), fatty acids (GC-FID), total phenolics, and hydroxytyrosol (HPLC-DAD-FLD) contents, as well as antioxidant activity. High-pressure processing (HPP) was applied to lab-produced formulations, yielding P0*, P20*, and P25*. Sensory evaluation of the final products included a check-all-that-apply test. Results HPP preserved all the tested parameters without significant changes ( p > 0.05). CP showed lower moisture, protein, carbohydrate, salt, polyunsaturated fatty acids (PUFA), total phenolics, and antioxidant activity levels than the lab-prepared pâtés, while exhibiting higher fat, monounsaturated fatty acids (MUFA), and MUFA/PUFA ratios ( p < 0.05). Hydroxytyrosol was undetectable in CP but present in significant amounts in P20* and P25*, which also featured higher fiber, vitamin E, and antioxidant activity levels. Sensory tests revealed that P20* and P25* were preferred over CP, with higher acceptability and purchase intention scores, but P20* was preferred over P25*. Conclusion P20* and P25* represent innovative and sustainable alternatives to traditional olive pâtés, offering enhanced nutritional benefits and alignment with consumer demand for plant-based, functional, and eco-friendly food options. By valorizing an agricultural by-product, these formulations also contribute to circular economy practices.