Acrylamide reduction after phenols addition to Californian-style black olives

Formation of acrylamide in the presence of quinones

The degradation of asparagine by either hydroxytyrosol quinone or caffeic acid quinone was studied to clarify the ability of phenolics, and their corresponding quinones, in the promotion/inhibition of acrylamide production. Formed acrylamide increased at pH 4-6, in the presence of oxygen and a small amount of water, and with increased reaction times and temperatures. The activation energy for the reaction was 56.5-61.5 kJ/mol. The amount of acrylamide produced by both carbohydrate-derived reactive carbonyls and quinones was similar when starting from both asparagine and 3-aminopropionamide. Obtained results suggested that acrylamide was produced by quinones analogously to other reactive carbonyls and a reaction pathway was proposed. Additional experiments showed that the ability of phenolics to produce acrylamide was related to their ability to be transformed into quinones (their oxidability). In addition, when other carbonyls were present, significant changes were observed and the phenolic carbonyl-trapping ability also played a major role.

Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification

In this study, Californian-style black table olives were enriched with fresh and lyophilized "Carao" (Cassia grandis L.) to enhance their mineral composition, antioxidant activity, phenolic compound content, and to evaluate their potential for reducing acrylamide levels. Mineral concentrations were quantified using inductively coupled plasma optical emission spectrometry (ICP-OES). The addition of both fresh and lyophilized "Carao" significantly increased the iron concentration in the olives. Additionally, levels of calcium, magnesium, and potassium were elevated in both "Carao" treatments. Among the treatments, the addition of fresh "Carao" resulted in the highest increase in antioxidant activity, followed by the lyophilized "Carao", with increases of 62.3% and 68.3%, respectively. The effect of fresh and lyophilized "Carao" on acrylamide reduction in oxidized olives is also discussed.

Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives

Olive leaves are generated in large quantities in olive oil and table olive factories. This waste is currently used for multiple purposes, one of them being the extraction of bioactive substances, in particular phenolic compounds. The aims of this study were (i) to obtain a new polyphenolic extract from potassium hydroxide (KOH) -treated olive leaves; and (ii) to reduce acrylamide formation in black olives by using this extract. The results showed that olive leaves and leafless branches of the Manzanilla cultivar treated with 10 g/L KOH provide a solution that, concentrated under vacuum, had >6000 mg/L hydroxytyrosol and >2000 mg/L of hydroxytyrosol 4-glucoside. Moreover, the residual material generated after the treatment with KOH could be used for agronomic purposes, due to its high potassium content. The employment of this non-bitter extract during the darkening step of black ripe olive processing then resulted in darker fruits with higher potassium content. Likewise, the addition of the extract into the packing brine reduced the acrylamide formation by up to 32%, although this effect was batch-dependent. KOH olive extract could be useful for the reduction in acrylamide in black ripe olives along with the enrichment of this product in phenolic compounds and potassium.

Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices

With rising consumer awareness of health and wellness, the demand for enhanced food safety is rapidly increasing. The generation of chemical contaminants during the thermal processing of food materials, including polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, and acrylamide happens every day in every kitchen all around the world. Unlike extraneous chemical contaminants (e.g., pesticides, herbicides, and chemical fertilizers), these endogenic chemical contaminants occur during the cooking process and cannot be removed before consumption. Therefore, much effort has been invested in searching for ways to reduce such thermally induced chemical contaminants. Recently, the addition of bioactive compounds has been found to be effective and promising. However, no systematic review of this practical science has been made yet. This review aims to summarize the latest applications of bioactive compounds for the control of chemical contaminants during food thermal processing. The underlying generation mechanisms and the toxic effects of these chemical contaminants are discussed in depth to reveal how and why they are suppressed by the addition of certain bioactive ingredients. Examples of specific bioactive compounds, such as phenolic compounds and organic acids, as well as their application scenarios, are outlined. In the end, outlooks and expectations for future development are provided based on a comprehensive summary and reflection of references.

Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties

BACKGROUND

Table olives are widely consumed in the Mediterranean diet, and several typical Spanish and Portuguese varieties could potentially be used as such. In order to ensure a good-quality product, the effect of different factors such as elaboration processes, irrigation conditions, crop year and their crossover interaction on acrylamide content and antioxidant compounds needs to be deeply studied.

RESULTS

When looking through irrigation, regulated deficit irrigation (RDI) presented lower acrylamide levels than rainfed conditions for 'Cordovil de Elvas', 'Picual' and 'Verdeal Alentejana'. No significant interactions were found between the type of irrigation and elaboration style for 'Arbequina' and 'Koroneiki' varieties. Although RDI had the largest concentration of total phenols, antioxidant activity was also the highest. The table olives harvested in the crop year of 2019 showed lower levels of acrylamide due to a significant relationship between the crop year and irrigation conditions.

CONCLUSIONS

Novel varieties to be marketed should be taken into consideration for table olive elaboration. The impact of the crop year on the bioactive value of table olives and crossover interactions relies strongly in climatological conditions. Last but not least, the benefit of selecting the best irrigation and elaboration methods is crucial to ensure desirable acrylamide levels. © 2023 Society of Chemical Industry.

Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-Aminopropionamide

Acrylamide was detected in considerable amounts in black table olives. In this study, besides black, also green and naturally black table olives were investigated for their acrylamide, free asparagine, and 3-aminopropionamide contents before and after heat treatment. Acrylamide amount was 208-773 μg/kg in black table olives and did not change due to heat treatment. In green and naturally black table olives acrylamide was ≤24 μg/kg before heat treatment and rose to 1200 μg/kg afterward. Asparagine content was 0.35-35 mg/kg in all samples before heat treatment and after heat treatment with no considerable change in the range. 3-Aminopropionamide showed amounts of ≤56 μg/kg in the unheated samples and increased up to 131 μg/kg due to heat impact. However, quantified asparagine and 3-aminopropionamide amounts were insufficient in almost all samples to explain the acrylamide quantities formed due to heat treatment based on the formation via the Maillard reaction.

Protective Effect of Treated Olive Mill Wastewater on Target Bacteria and Mitochondrial Voltage-Dependent Anion-Selective Channel 1

Olive mill wastewater, a by-product of the olive oil industry, represents an important resource, rich in bioactive compounds with antioxidant activity. In this study, two strategies to concentrate the bioactive components were used: the tangential membrane filtration (ultrafiltration and reverse osmosis) and the selective resin extraction. The concentrates were evaluated for physico-chemical characteristics and antioxidant activity. Furthermore, the antimicrobial activity and the effect on the mitochondrial voltage-dependent anion selective channel 1 were evaluated. The chemical results highlighted that the highest concentration of hydroxytyrosol (as 7204 mg/L) was revealed in the sample obtained by inverse osmosis while the highest concentration of oleuropein (10005 mg/L) was detected in the sample obtained by resin extraction. The latter sample exhibited the highest antimicrobial effects against Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. Both samples exhibited a high impact on the electrophysiological parameters of VDAC1 activity. These results showed that both valorization techniques, which can be reproduced at industrial scale, provided phenolic concentrates with antioxidant and antimicrobial activity useful for different future perspectives.

Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts

Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%-53.2%), glyoxal (26.9%-36.6%), and methylglyoxal (16.1%-75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.

Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System

Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc) diethylene glycol model system to investigate the production of AA in a low moisture model system. The generation of AA was significantly enhanced when low levels of soy sauce (1% and 3% v/v) were added (p < 0.05). The Asn/Glc model system was heated for 15 min with 0%, 1%, or 3% (v/v) soy sauce, containing 43 mg/L, 63 mg/L, and 53 mg/L AA, respectively. However, the addition of a high level of soy sauce (5% v/v) showed significant inhibition of AA production after heating for 10 min (p < 0.05). About 36% of AA was inhibited in the Asn/Glc/soy sauce (5%) model system after heating for 15 min. The addition of low levels of rice vinegar (1% and 3% v/v) showed comprehensive effects on AA production. Nevertheless, the addition of rice vinegar at 5% v/v had an inhibitory effect on AA generation (p < 0.05). All kinds of spice essential oils promoted the production of AA (p < 0.05). There was a dose−response relationship between the level of spice essential oils and the generation of AA. This study proposes the importance of seasonings and spice essential oils for AA production in food preparation.

Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives

Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds.

Electronic nose application for the discrimination of sterilization treatments applied to Californian-style black olive varieties

BACKGROUND

Olive oil continues to be the main destination for olives. The production of table olives is increasing. 'Californian-style' processes are among the most frequently employed to produce oxidized olives. Sensory evaluation requires the development of an instrumental detection method that can be used as an adjunct to traditional tasting panels.

RESULTS

An electronic nose (E-nose) was used to classify two varieties of olives following exposure to different sterilization. Principal component analysis (PCA) revealed that both varieties had different volatile profiles. Sensory panel evaluations were similar for both. Partial least squares-discriminant analysis (PLS-DA) obtained from the E-nose was able to separate the two varieties and explained 82% of total variance. Moreover, volatile profiles correctly classified olives according to sterilization times recorded up to 121 °C . The only exception was at F₀  ≥ 22 min, at which a plot of PCA outcomes failed to differentiate scores. E-nose data showed similar results to those produced from the volatile analysis when grouping samples were sterilized to F₀  ≥ 18 min, at the same time distinguishing these samples from those subjected to less intense thermal treatments. A partial least squares (PLS) chemometric approach was evaluated for quantifying important olive quality parameters. With regards to validation parameters, R P 2 pertaining to perceived defect was 0.88, whilst R P 2 pertaining to overall assessment was 0.78.

CONCLUSIONS

E-nose offers a fast, inexpensive and non-destructive method for discriminating between varieties and thermal treatments up to a point at which cooking defects are highly similar (from F₀  = 18 onwards). © 2021 Society of Chemical Industry.

Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

Californian-style black olives require a sterilization treatment that produces a carcinogenic contaminant, acrylamide. Thus, this compound was evaluated in two different olive cultivars using an electronic nose (E-nose). The sterilization intensity had a significant influence on the final phenol concentrations, acrylamide content, and volatile compounds. Increasing the sterilization intensity from 10 to 26 min (F0) reduced the phenol content, but it promoted acrylamide synthesis, leading to a wide range of this toxic substance. The Ester and phenol groups of volatile compounds decreased their content when the sterilization treatment increased; however, aldehyde and other volatile compound groups significantly increased their contents according to the thermal treatments. The compounds 4-ethenyl-pyridine, benzaldehyde, and 2,4-dimethyl-hexane are volatile compounds with unpleasant odours and demonstrated a high amount of influence on the differences found after the application of the thermal treatments. The “Manzanilla Cacereña” variety presented the highest amount of phenolic compounds and the lowest acrylamide content. Finally, it was found that acrylamide content is correlated with volatile compounds, which was determined using multiple linear regression analysis (R² = 0.9994). Furthermore, the aroma of table olives was analysed using an E-nose, and these results combined with Partial Least Square (PLS) were shown to be an accurate method (range to error ratio (RER) >10 and ratio of performance to deviation (RPD) >2.5) for the indirect quantification of this toxic substance.

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf-life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol-rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed. © 2020 Society of Chemical Industry.

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Acrylamide, a compound identified as a probable carcinogen, is generated during the sterilization phase employed during the processing of Californian-style green ripe olives. It is possible to reduce the content of this toxic compound by applying different strategies during the processing of green ripe olives. The influence of different processing conditions on acrylamide content was studied in three olives varieties (“Manzanilla de Sevilla”, “Hojiblanca”, and “Manzanilla Cacereña”). Olives harvested during the yellow–green stage presented higher acrylamide concentrations than green olives. A significant reduction in acrylamide content was observed when olives were washed with water at 25 °C for 45 min (25% reduction) and for 2 h (45% reduction) prior to lye treatment. Stone olives had 21–26% higher acrylamide levels than pitted olives and 42–50% higher levels than sliced olives in the three studied varieties. When calcium chloride (CaCl₂) was added to the brine and brine sodium chloride (NaCl) increased from 2% to 4%, olives presented higher concentrations of this contaminant. The addition of additives did not affect acrylamide levels when olives were canned without brine. Results from this study are very useful for the table olive industry to identify critical points in the production of Californian-style green ripe olives, thus, helping to control acrylamide formation in this foodstuff.