Design, Production and Quality Assessment of Antioxidant-Enriched Olive Paste Dips Using Agro-Food By-Products.

Efimia Dermesonlouoglou, Athanasios Limnaios, Ioanna Bouskou, Athina Ntzimani, Maria Tsevdou, Petros Taoukis

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it

0cells of the map it votes in

3citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

Natural Antioxidant Enrichment of Olive Pâté: Effects of Microencapsulated Bergamot By-Product Extract Levels on Quality and Storage Stability.Foods (Basel, Switzerland) · 2026
Article
Emerging Extraction Technologies and Molecular Implications for Greek Olive Products: A Commentary.Molecules (Basel, Switzerland) · 2026
Review
Valorization of Olive Pomace as a Source of Phenolic Compounds: Extraction Technologies, Analytical Characterization, Biological Activities, and Food Applications.Foods (Basel, Switzerland) · 2026
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Efimia DermesonlouoglouLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 72 Athens, Greece.

Athanasios LimnaiosLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 72 Athens, Greece.ORCID 0000-0002-2857-2583

Ioanna BouskouLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 72 Athens, Greece.

Athina NtzimaniLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 72 Athens, Greece.

Maria TsevdouLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 72 Athens, Greece.ORCID 0000-0003-2045-4459

Petros TaoukisLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 72 Athens, Greece.ORCID 0000-0003-0515-3789

Funding

The research project was supported by the Hellenic Foundation for Research and Innovation (H.F.R.I.) under the "2nd Call for H.F.R.I. Research Projects to support Faculty Members & Re-searchers" (Project BAC2FOOD-Number: 03591). Project BAC2FOOD-Number: 03591

6 · The paper itself

Abstract

This study focuses on the design, development and quality assessment of an innovative shelf-stable olive paste dip, aiming at the valorization of by-products of tomato processing and olive oil production (Product 1: OPD). Bioactive compounds (BACs), i.e., total carotenoids and phenolic components, were extracted from tomato and olive pomace, respectively. For further enrichment, BACs were incorporated in olive paste dips into a second product (OPDEnr) in encapsulated form (Product 2: OPD

Indexed as

AntioxidantsOleaCarotenoidsFood HandlingOlive OilPhenolsSolanum lycopersicumAntioxidantsCarotenoidsOlive OilPhenolsbioactivesenrichmentolive pomacequalityshelf life stabilityspreadtomato pomacevalorization

Identifiers

PMID40941987

DOI10.3390/molecules30173459

PMCPMC12430177

What OpenQuestion holds

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LicenceCC BY

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.