Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham.

Abstract

This study aimed to evaluate the effects of brine enriched with an olive vegetation water (OVW) extract on the physico-chemical, oxidative, and sensory characteristics of cooked ham during storage, as a strategy to partially or totally replace nitrites. Four brines formulated with different concentrations of nitrites in combination with 200 mg of OVW extract/kg product were tested; the cooked ham samples were sliced, placed in trays, packed in a protective atmosphere, and monitored for 30 days at 4 °C. The results showed that phenolic compounds derived from OVW effectively reduced lipid and protein oxidation, limiting the formation of secondary oxidation products such as thiobarbituric acid reactive substances, volatile aldehydes, and cholesterol oxides. Sensory analysis confirmed that the extract did not negatively affect the organoleptic properties of the ham, while also helping to preserve color stability. These findings suggest that brine enriched with OVW phenols can be a promising green strategy to reduce nitrites in cooked ham, which also promotes the sustainable valorization of olive oil by-products.