https://phaidra.vetmeduni.ac.at/o:5168 Antioxidant and Antimicrobial Effects of Polyphenolic Extracts from Olive Mill Vegetation Water on Wild Boar Meat Patties Altissimi, Caterina Caterina Altissimi Ranucci, David David Ranucci 0000-0002-5919-7122 Bauer, Susanne Susanne Bauer University of Veterinary Medicine Vienna Branciari, Raffaella Raffaella Branciari 0000-0002-4428-9016 Galarini, Roberta Roberta Galarini 0000-0003-1575-4756 Servili, Maurizio Maurizio Servili 0000-0002-8726-2075 Roila, Rossana Rossana Roila 0000-0002-6998-0348 Paulsen, Peter Peter Paulsen 0000-0003-0153-2175 University of Veterinary Medicine Vienna MDPI journal article open access eng Game meats are particularly prone to oxidation and microbial spoilage due to their specific characteristics and the procedures required to obtain them. Various sustainable bioactive molecules derived from food industry by-products, such as olive mill wastewater, have the potential to enhance the stability and safety of game meats. The use of different levels of polyphenolic extracts from olive mill vegetation water, encapsulated through a freeze-drying process, was tested on wild boar meat patties as an antioxidant and antimicrobial. Two separate trials were performed. Trial 1 was carried out by adding different concentrations of polyphenolic extract (0, 1, and 2%) during the production of wild boar patties, and trial 2 by adding 1.5% salt and adding or not adding 2% polyphenolic extract. The first trial revealed antioxidant effects on the raw patties during storage time, both on colour (increasing in saturation index) and thiobarbituric acid-reactive substances (0.306, 0.268, and 0.254 mg MDA/kg after 5 days of storage in the control with 1% and 2% polyphenolic extract groups, respectively). Oxidation was also reduced during cold storage of cooked patties. Trial 1 also revealed a dose-dependent antimicrobial effect, mainly on Enterobacteriaceae and Pseudomonas spp. Trial 2 confirmed that salt plus extract addition had an overall higher antimicrobial effect than when singularly added, but with a moderate increase in the hardness of the products. Game Meat Hydroxytyrosol Tyrosol Lipid Oxidation Spoilage Microorganisms http://creativecommons.org/licenses/by/4.0/ https://phaidra.vetmeduni.ac.at/api/object/o:5168/download 10.3390/molecules30244692 https://phaidra.vetmeduni.ac.at/o:605 application/pdf Molecules issn:1420-3049 VoR Molecules 30 24 537.17 kB 2025