The increasing demand for sustainability and food security in agri-food and livestock systemshas driven the valorisation of agro-industrial co-products. This study investigated olive pomace(OP), a co-product of oil production, for its nutritional and functional potential through in vitrodigestion (INFOGEST 2.0), simulated piglet diet formulations, and cell culture assays. OP exhib-ited a valuable nutritional profile, particularly for lipid content (18.10 ± 0.07 g/100 g), althoughcharacterised by low dry matter digestibility (31.49 ± 1.57%). During digestion, OP maintained anotable antioxidant capacity. When incorporated in vitro into simulated piglet diets at 2.5 and5%, OP enhanced functional activity without significantly affecting digestibility compared to thecontrol. In C2C12 muscle cell cultures, MTT assays showed that food-grade extracted OP sup-ported cell viability after 24 h at concentrations of 0.015 mg/mL (105.76 ± 5.91%), 0.03 mg/mL(101.27 ± 5.28%), and 0.07 mg/mL (102.51 ± 5.95%). However, cell viability remained significantlylower (p < 0.05) than in cultures supplemented with 10% FBS. Overall, these results highlight the potential of OP as a sustainable functional ingredient, yet to be optimised for cellular agriculture applications.
LANZONI Davide;
PINOTTI Luciano;
GIORIA Sabrina;
CHELI Federica;
GIROMINI Carlotta;
2026-07-01
TAYLOR & FRANCIS LTD
JRC142787
1828-051X (online),
https://doi.org/10.1080/1828051X.2026.2655982,
https://publications.jrc.ec.europa.eu/repository/handle/JRC142787,
10.1080/1828051X.2026.2655982 (online),
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