## 6 OMWW as Replacer of Synthetic Additives
### Application of OMWW as Food Supplement
The addition of extracts of both OMWW and olive pomace, at different concentrations (2, 4, 6, and 8 mg/100 g of butter) was tested in a butter formulation [137], revealing that the highest concentration confers resistance to oxidative stress during storage at 25 \({}^{\circ}\)C for 3 months, inhibiting the growth of _S. aureus_, total coliforms, yeast, and molds. [PERSON] et al. [138] added biophenol extract (at 250 \(\upmu\)g/mL and 500 \(\upmu\)g/mL) to mozzarella cheese retarding the growth of _Pseudomonas fluorescens_ and Enterobacteriaceae. The shelf life was directly proportional to the concentration, increasing by 2 and 4 days, respectively. [PERSON] et al. [139] tested the antioxidant effect of OMWW phenolic extracts in combination with other antioxidants, demonstrating a reduction in oxidative deterioration during baking of bread and rusks and showing an antimicrobial effect against _S. aureus_, _B. subtilis_, _E. coli_, and _P. aeruginosa_ (at 200 mg/Kg of flour). Recently, [PERSON] et al. [140] enriched bakery products by adding OMWW and OP previously subjected to ultrafiltration and evaluated the quality traits of final products from both a chemical and sensory point of view. Ultrafiltered OMWW, was used both in bread dough (1500 g of wheat flour, 900 g of OMWW, 45 g of fresh compressed yeast) and for the formulation of spaghetti at a final concentration of 30% _w/w_. The results showed that the addition of OMWW into bread and pasta slightly increased the chemical quality of bread and pasta without compromising their sensory traits. [PERSON] et al. [141] proposed the exploitation of OMWW for setting up a functional beverage. Commercial products can include different additives, such as ascorbic acid as antioxidants, chelators including ethylenediaminettetraacetic acid (EDTA) and acidifiers, such as citric acid or carbon dioxide. The use of additional antioxidants was not required in beverages when OMWW extract were applied. Recently, a certain interest has developed in new beverages using aqueous extracts obtained with olive leaves, characterized by a high concentration of biophenols. Some of these products are already in the market and sold as integrators for human consumption. Further studies are required to investigate the effects of different formulations on the bioavailability of OMWW phenols and on their beneficial effects. These biological properties can have a significant impact on human health through reducing the incidence of many diseases, especially cardiovascular and chronic degenerative diseases. As previously reported by [PERSON] et al. [141], which confirmed that OMWW phenolic compounds are highly bioavailable and safe, the potential application of OMWW for setting up functional beverages as a natural concentrate of substances with antioxidant action could be a promising opportunity. To date, on the market there are beverages containing water extracts with different pharmacological indications: antioxidant, blood pressure regulator, and incidence on the metabolism of lipids and carbohydrates, although no reference legislation for the use of olive water for human consumption is currently available.