Nowadays, the strong demand for adequate nutrition is accompanied by concern about environmental pollution and there is a considerable emphasis on the recovery and recycling of food by-products and wastes. In this study, we focused on the exploitation of olive pomace as functional ingredient in biscuits and bread. Standard and enriched bakery products were made using different flours and fermentation protocols. After characterization, they were in vitro digested and used for supplementation of intestinal cells (Caco-2), which underwent exogenous inflammation. The enrichment caused a significant increase in the phenolic content in all products, particularly in the sourdough fermented ones. Sourdough fermentation also increased tocol concentration. The increased concentration of bioactive molecules did not reflect the anti-inflammatory effect, which was modulated by the baking procedure. Conventionally fermented bread enriched with 4% pomace and sourdough fermented, not-enriched bread had the greatest anti-inflammatory effect, significantly reducing IL-8 secretion in Caco-2 cells. The cell metabolome was modified only after supplementation with sourdough fermented bread enriched with 4% pomace, probably due to the high concentration of tocopherol that acted synergistically with polyphenols. Our data highlight that changes in chemical composition cannot predict changes in functionality. It is conceivable that matrices (including enrichment) and processing differently modulated bioactive bioaccessibility, and consequently functionality.

如今，对充足营养的强烈需求伴随着对环境污染的关注，并且相当重视食品副产品和废物的回收和再利用。在这项研究中，我们专注于利用橄榄果渣作为饼干和面包中的功能性成分。使用不同的面粉和发酵规程生产标准和丰富的烘焙产品。表征后，它们在体外消化并用于补充经历外源性炎症的肠道细胞（Caco-2）。浓缩导致所有产品中酚含量的显着增加，特别是在酸发酵食品中。酵母发酵也增加母育酚浓度。生物活性分子浓度的增加并未反映出抗炎作用，而该作用是由烘烤过程调节的。常规发酵的面包富含4％的果渣，而发酵的未发酵面包具有最大的抗炎作用，可显着减少Caco-2细胞中IL-8的分泌。仅在补充富含4％果渣的酸味发酵面包后，细胞代谢组才被修饰，这可能是由于高浓度的生育酚与多酚具有协同作用。我们的数据表明，化学成分的变化无法预测功能的变化。可以想象的是，基质（包括富集）和处理过程对生物活性的生物可及性和功能性都有不同的调节。