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This research aims to evaluate the potential of olive mill wastewater as a functional ingredient in bread to reduce oxidative stress post-red meat consumption.

March 5, 2026Open Access

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Functional bread produced with olive mill wastewater lowers postprandial oxidative stress after red meat consumption

Key Points

This research aims to evaluate the potential of olive mill wastewater as a functional ingredient in bread to reduce oxidative stress post-red meat consumption.
Characterized olive mill wastewater for safety and pesticide residues.
Replaced tap water with olive mill wastewater in bread fermentation at 50% and 100% levels.
Analyzed dough properties and baking performance for OOMW-enriched breads.
Conducted sensory evaluations for aroma and flavor complexity.
Performed functional assays to measure antioxidant effects during red meat digestion.
Bread enriched with OOMW showed increased moisture retention and significant changes in color and structure.
Metabolomic analysis revealed 419 unique bioactive compounds, enhancing the nutritional profile.
Functional assays demonstrated up to 60% reduction in oxidative markers after red meat digestion, indicating lower lipid peroxidation.

Abstract

This study investigated the valorisation of olive oil mill wastewater (OOMW) from certified organic farms as a sustainable functional ingredient in bread production. OOMW samples were characterized for microbiological safety and pesticide residues, which confirmed low microbial loads (2.24-3.44 log CFU/mL), absence of spoilage/pathogenic organisms, and no detectable agrochemical contaminants. Fermentation trials replaced tap water with OOMW at 50 % and 100 % levels. Dough analysis revealed increased acidification and titratable acidity with OOMW inclusion, while microbial monitoring and metataxonomics confirmed lactic acid bacteria (LAB) dominance and fermentation stability. Baking performance showed reduced weight loss and improved moisture retention but decreased specific volume and increased crumb firmness at higher OOMW levels. Colorimetric and alveolation analyses indicated structural and color changes linked to polyphenolic content. Metabolomic profiling demonstrated a marked enrichment of bioactive compounds in OOMW breads, highlighting their enhanced functional potential. Sensory evaluation highlighted enhanced aroma and flavour complexity, with EXP-50 achieving the highest overall acceptance. Functional assays demonstrated that OOMW-enriched breads markedly reduced lipid peroxidation during simulated gastric digestion of red meat, achieving up to 60 % inhibition of malondialdehyde and lipid hydroperoxides formation and effectively suppressing perferryl-myoglobin radical formation. These findings confirm that OOMW fortification improves antioxidant properties while ensuring safety and sensory quality, supporting its integration into bakery products as part of circular economy strategies. • OOMW used as a safe, sustainable functional ingredient in breadmaking • OOMW fermentation stable with LAB dominance and enhanced dough acidity • Bread enriched with OOMW shows higher moisture and polyphenol-linked color • Metabolomics reveals major bioactive enrichment with 419 unique metabolites • OOMW breads reduce red-meat oxidative markers by up to 60% in digestion

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Cite This Study

Barbera et al. (Sun,) studied this question.

synapsesocial.com/papers/69a91cf1d6127c7a504bfdb8 https://doi.org/https://doi.org/10.1016/j.fbio.2026.108581

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