FUNCTIONAL PLANT-BASED BRAZILIAN CHEESE BREAD ANALOGUE WITH AVOCADO PULP, OLIVE OIL EMULSION-FILLED GEL AND BIOACTIVE COMPOUNDS FROM OLIVE COPRODUCTS

The increasing demand for plant-based foods has driven the development of innovative products that combine nutritional quality, technological functionality and sustainability. This study aimed to develop plant-based Brazilian cheese bread analogues enriched with bioactive compounds from olive coproducts. Three formulations were prepared using avocado pulp and an olive oil-inulin oleogel as plant-based ingredients to replace conventional animal-derived components: a control (B-C), one enriched with olive leaf infusion (B-OLI), and one enriched with microencapsulated olive pomace extract (B-OPME). The products were evaluated for proximate composition, instrumental color, texture profile, predicted glycemic index, total phenolic and carotenoid contents, antioxidant capacity (DPPH and ABTS), sensory profile using CATA questionnaire, and consumer acceptance. Results were expressed as mean ± standard deviation and analyzed by ANOVA followed by Tukey’s test (p < 0.05). CATA citation frequencies were compared using Cochran’s Q test followed by Bonferroni-adjusted McNemar tests (p < 0.05). The formulations showed dietary fibre contents in the range of 2.30 ± 0.28 - 2.43 ± 0.46%, with no significant differences among them. B-OPME showed a lower predicted glycemic index (52.6 ± 0.9) than B-OLI (57.5 ± 0.9) and B-C (57.6 ± 1.2). Total carotenoid contents were higher in B-OLI (3.45 ± 0.03 mg β-carotene/kg) than in B-C (2.06 ± 0.10 mg β-carotene/kg). Total phenolic contents were higher in the enriched formulations (25.50 ± 1.20 and 29.70 ± 0.68 mg GAE/100 g for B-OLI and B-OPME, respectively) than in B-C (13.90 ± 2.04 mg GAE/100 g). DPPH differed among all formulations, with the highest value in B-OPME (41.63 ± 1.74 µmol TE/g). ABTS values were higher in both enriched formulations. Hardness differed among all formulations, with values of 36.06 ± 1.55, 30.33 ± 0.97, and 16.00 ± 1.58 for B-OLI, B-OPME, and B-C, respectively. B-C showed less chewiness, while B-OLI had lower cohesiveness. The incorporation of olive coproduct-derived ingredients resulted in darker crusts, with more intense reddish and yellowish tones, as shown by the lower L* values and their higher a* and b* values. B-C received higher scores in flavor and overall liking. Aroma scores were higher for B-C and B-OLI than for B-OPME. CATA analysis identified differences in 12 of 30 attributes. B-C was more often described as light-colored, soft, gummy/elastic, and pleasantly aromatic, while B-OPME was more often described as dark-colored, hard, dry, and bitter. The enrichment with olive coproducts increased the bioactive compound contents and the antioxidant capacity and affected the glycemic response, texture, color, and sensory profile. The overall liking was satisfactory for the enriched formulations, supporting the use of olive coproducts in sustainable plant-based bakery products with added bioactive value.

Acknowledgments: FAPERJ (Process E-26/210.086/2025  and E-26/202.138/2025) and Università di Bari for the Visiting Professor fellowship to LZ (Decree no. 868).