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Alfonzo A, Alongi D, Prestianni R, Pirrone A, Naselli V, Viola E, De Pasquale C, La Croce F, Gaglio R, Settanni L, Francesca N, Moschetti G. Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. Food Microbiol 2024; 120:104477. [PMID: 38431323 DOI: 10.1016/j.fm.2024.104477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 03/05/2024]
Abstract
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Davide Alongi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Francesco La Croce
- Geolive Belice S.r.l., S.S. 115 Km Dir, Marinella, Castelvetrano, 91022, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy.
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
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Rodríguez-Gómez F, Valero A, Vives Lara E, Marín A, Ramírez EM. LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives. J Food Sci 2023; 88:5191-5202. [PMID: 37872810 DOI: 10.1111/1750-3841.16802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/11/2023] [Accepted: 09/29/2023] [Indexed: 10/25/2023]
Abstract
Different varieties of table olives have suitable morphological characteristics that allow them to be processed as Spanish-style green table olives. However, the Campiñesa cultivar presents difficulties when submitted to a lactic fermentation, in spite of being inoculated with dedicated starter cultures such as OleicaStarter. The strategy followed in this study to facilitate the start of lactic fermentation was to reinforce the OleicaStarter culture with the use of the Lactoplantibacillus pentosus Lp309 a strain that enhanced the survival of lactic acid bacteria (LAB) at the beginning of fermentation, reaching final pH values (4.08 ± 0.01), free acidity (1.00 ± 0.01 g/100 mL of brine), LAB population (6.17 ± 0.09 log CFU/mL), nutrient depletion (0.80 ± 0.09 g/kg of pulp), and lactic acid production (11.85 ± 0.72 g/L). These values allowed stabilization of the final product, thus complying with the quality and food safety standards established by the Codex Alimentarius for table olives.
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Affiliation(s)
| | - Antonio Valero
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, Córdoba, Spain
| | - Elena Vives Lara
- Technological Applications for Improvement of Quality and Safety in Foods. R&D Division, Avda, Diego Martínez Barrio 10 2ª Planta, Seville, Spain
| | - Ana Marín
- Technological Applications for Improvement of Quality and Safety in Foods. R&D Division, Avda, Diego Martínez Barrio 10 2ª Planta, Seville, Spain
| | - Eva María Ramírez
- Food Biotechnology Department, Instituto de la Grasa (IG), CSIC, Seville, Spain
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3
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Foti P, Randazzo CL, Russo M, Di Sanzo R, Romeo FV, Scilimati A, Miciaccia M, Grazia Perrone M, Caggia C. Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cake. Food Res Int 2023; 174:113510. [PMID: 37986418 DOI: 10.1016/j.foodres.2023.113510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 09/22/2023] [Accepted: 09/23/2023] [Indexed: 11/22/2023]
Abstract
In this study, the pâté olive cake (POC), a by-product of the olive oil industry, was subjected to fermentation in a bioreactor using three microbial strains, Lactiplantibacillus plantarum, Wickerhamomyces anomalus and Candida boidinii, previously isolated from fermented table olive brines. Chemical, microbiological and molecular analyses were carried out at the beginning and at the end of fermentation. The lowest pH value (4.09) was reached after 10 days in sample inoculated with C. boidinii. Microbiological analyses exhibited the dominance of yeasts throughout the whole process (from 5.5 to 7.80 Log10 CFU/g), as confirmed by PCR-DGGE analysis. The microbial cultures affected both phenolic and volatile organic compound profiles. Moreover, the POC samples treated with different microbial strains were investigated for biological assays. The sample fermented with W. anomalus showed the greatest diffusion speed of transepithelial transport through Caco-2 cell, the highest inhibitory activity towards the tested cyclooxygenases and the highest antioxidant activity.
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Affiliation(s)
- Paola Foti
- Department of Agricultural, Food and Environment, Di3A, University of Catania, via S. Sofia 100, 95123 Catania, Italy; Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy
| | - Cinzia L Randazzo
- Department of Agricultural, Food and Environment, Di3A, University of Catania, via S. Sofia 100, 95123 Catania, Italy; ProBioEtna srl, Spin off University of Catania, via S. Sofia 100, 95123 Catania, Italy; CERNUT (Interdepartmental Research Centre in Nutraceuticals and Health Products), University of Catania, Viale A. Doria 6, 95125 Catania, Italy
| | - Mariateresa Russo
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), University of Reggio Calabria, Via Salita Melissari, 89124 Reggio Calabria, Italy
| | - Rosa Di Sanzo
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), University of Reggio Calabria, Via Salita Melissari, 89124 Reggio Calabria, Italy
| | - Flora V Romeo
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy.
| | - Antonio Scilimati
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Via E. Orabona 4, 70125 Bari, Italy
| | - Morena Miciaccia
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Via E. Orabona 4, 70125 Bari, Italy
| | - Maria Grazia Perrone
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Via E. Orabona 4, 70125 Bari, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, Di3A, University of Catania, via S. Sofia 100, 95123 Catania, Italy; ProBioEtna srl, Spin off University of Catania, via S. Sofia 100, 95123 Catania, Italy; CERNUT (Interdepartmental Research Centre in Nutraceuticals and Health Products), University of Catania, Viale A. Doria 6, 95125 Catania, Italy
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4
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Ruiz-Barba JL, Sánchez AH, López-López A, Cortés-Delgado A, Montaño A. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar). Food Microbiol 2023; 113:104286. [PMID: 37098427 DOI: 10.1016/j.fm.2023.104286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 04/10/2023] [Accepted: 04/11/2023] [Indexed: 04/27/2023]
Abstract
Microbial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia, and Saccharomyces were the dominant microbial communities in the Spanish style, whereas Allidiomarina, Halomonas, Saccharomyces, Pichia, and Nakazawaea predominated in the Natural style. Numerous qualitative and quantitative differences in individual volatiles between both fermentations were found. The final products mainly differed in total amounts of volatile acids and carbonyl compounds. In addition, in each olive style, strong positive correlations were found between the dominant microbial communities and various volatile compounds, some of them previously reported as aroma-active compounds in table olives. The findings from this study provide a better understanding of each fermentation process and may help the development of controlled fermentations using starter cultures of bacteria and/or yeasts for the production of high-quality green table olives from Manzanilla cultivar.
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Affiliation(s)
- José Luis Ruiz-Barba
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| | - Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| | - Antonio López-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
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5
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Vaccalluzzo A, Pino A, Bosco G, Caggia C, Randazzo CL. Quantitative PCR Assay as a Tool for the Detection of Lactobacilli in Sicilian Table Olives Produced at an Industrial Scale. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
Abstract
Table olives are an important fermented product of the Mediterranean area consumed all over the world. In our era, the food industry requires a safe and stable final product with desirable characteristics for the consumer. In the present study, two different experimental fermentations (L, with Lactiplantibacillus plantarum strains, and LY, with L. plantarum strains and Wickerhamomyces anomalus strain) were conducted and monitored up to 180 days and compared with a spontaneous fermentation, used as control (C). The safety and stability of table olives were determined by applying a plate count and quantitative real-time PCR (qPCR) approach. Compared with the control sample (C), experimental fermentations showed a faster acidification and a good inhibition rate of spoilage bacteria, indicating the safety of the process. Quantitative PCR data confirmed the abundance of the Lactobacillus group in both experimental table olives, confirming the importance of the starter cultures for the stability of the final product. In conclusion, the use of starter cultures ensures the safety of industrially produced table olives, and the application of qPCR seems to be a promising tool to detect and quantify lactobacilli as a positive biomarker of table olive fermentation.
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Affiliation(s)
- Amanda Vaccalluzzo
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Alessandra Pino
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
- ProBioEtna SRL, Spin off of the University of Catania, 95123 Catania, Italy
- Interdepartmental Research Centre in Nutraceuticals and Health Products (CERNUT), University of Catania, 95123 Catania, Italy
| | - Georgiana Bosco
- ProBioEtna SRL, Spin off of the University of Catania, 95123 Catania, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
- ProBioEtna SRL, Spin off of the University of Catania, 95123 Catania, Italy
- Interdepartmental Research Centre in Nutraceuticals and Health Products (CERNUT), University of Catania, 95123 Catania, Italy
| | - Cinzia Lucia Randazzo
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
- ProBioEtna SRL, Spin off of the University of Catania, 95123 Catania, Italy
- Interdepartmental Research Centre in Nutraceuticals and Health Products (CERNUT), University of Catania, 95123 Catania, Italy
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6
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Vaccalluzzo A, Celano G, Pino A, Calabrese FM, Foti P, Caggia C, Randazzo C. Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives. Front Microbiol 2022; 12:771636. [PMID: 35281313 PMCID: PMC8914321 DOI: 10.3389/fmicb.2021.771636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 12/23/2021] [Indexed: 11/20/2022] Open
Abstract
The present study aimed to evaluate the effect of selected Lactiplantibacillus plantarum strains on both microbiota composition and volatile organic compound profile of Sicilian table olives. Two mixed cultures, named O1 and O2, were set up for pilot-plan scale fermentations at 5% of NaCl. Uninoculated table olives at 5 and 8% (C5 and C8) of salt were used as control. The fermentation process was monitored until 80 days through a dual approach, which included both classical microbiological and 16S amplicon-based sequencing and volatilomics analyses. Compared with control samples (C5 and C8), experimental samples, inoculated with starter cultures (O1 and O2), exhibited a faster acidification with a more pronounced drop in pH. Metagenetics data revealed significant differences of microbiota composition among samples, highlighting the dominance of lactobacilli in both experimental samples; a high occurrence of Enterobacter genus only in control samples with 5% of NaCl; and the presence of Bacteroides, Faecalibacterium, Klebsiella, and Raoultella genera only in control samples with 8% of NaCl. Furthermore, microbiota composition dynamics, through the fermentation process, significantly affected the volatile organic compounds of the final products, whereas no compounds involved in off-odors metabolites were detected in all samples investigated. In conclusion, the addition of the proposed starter cultures and the use of low concentrations of sodium chloride positively affected the microbiota and volatile organic compounds, ensuring the microbiological safety and the pleasant flavors of the final product.
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Affiliation(s)
- Amanda Vaccalluzzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
- ProBioEtna srl, Spin-off of University of Catania, Catania, Italy
| | | | - Paola Foti
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
- ProBioEtna srl, Spin-off of University of Catania, Catania, Italy
| | - Cinzia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
- ProBioEtna srl, Spin-off of University of Catania, Catania, Italy
- *Correspondence: Cinzia Randazzo,
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7
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Erdemir Tıraş Z, Kalkan Yıldırım H. Application of mixed starter culture for table olive production. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0220201] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fermentation with starter cultures containing single species or natural fermentation. Their use could also enhance the organoleptical properties of table olives. Particularly the use of yeast (such as strains of W. anomolus, S. cerevisiae) in the fermentation of olives, in combination or sequentially with lactic acid bacteria could result in an increase in volatile compounds and a more aromatic final product.
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Pino A, Liotta L, Caggia C, Chiofalo V, De Nardo F, Zumbo A, Todaro A, Randazzo CL. Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese. FEMS Microbiol Lett 2021; 368:6287572. [PMID: 34048553 DOI: 10.1093/femsle/fnab055] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 05/23/2021] [Indexed: 01/10/2023] Open
Abstract
Nicastrese is an indigenous Italian goat breed reared in the Calabria region under semi-extensive practices. From January to June, the milk yield of 400 multiparous Nicastrese goats was evaluated. In addition, tank milk and ripened cheese samples were subjected to physico-chemical and microbiological analyses with the aim to assess the effect of the seasonality on quality parameters. The volatile organic compounds profile of the ripened Nicastrese cheese samples was evaluated. Results showed that the seasonality had a significant effect on milk fat, lactose, urea, citric acid contents and acidity. Microbiological analysis of tank milk samples revealed variability among the different microbial groups investigated except for Escherichia coli. In addition, faecal coliforms and Listeria spp. were never detected. Regarding 60 days ripened cheese samples, almost all microbial groups showed a significant decrease during the analysed period, with the exception of Enterobacteria. It is interesting to note that Escherichia coli and Listeria spp. were not detected in any cheese sample investigated, confirming the cheese safety. Overall, volatile organic compounds, detected on cheese samples, decreased trough the investigated period and this behavior could be related to the feeding quality and to the milk's goat nutritional components.
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Affiliation(s)
- Alessandra Pino
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Italy
| | - Luigi Liotta
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, Messina, Italy
| | - Cinzia Caggia
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Italy
| | - Vincenzo Chiofalo
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, Università degli Studi di Messina, Italy
| | - Floro De Nardo
- Associazione Italiana Razze Autoctone a Rischio di Estinzione, Lamezia Terme, Italy
| | - Alessandro Zumbo
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, Messina, Italy
| | - Aldo Todaro
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Italy
| | - Cinzia Lucia Randazzo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Italy
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Volatile Composition of Industrially Fermented Table Olives from Greece. Foods 2021; 10:foods10051000. [PMID: 34063279 PMCID: PMC8147446 DOI: 10.3390/foods10051000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/22/2021] [Accepted: 04/29/2021] [Indexed: 01/18/2023] Open
Abstract
Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives’ growing location.
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10
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Bonaccorso A, Russo N, Romeo A, Carbone C, Grimaudo MA, Alvarez-Lorenzo C, Randazzo C, Musumeci T, Caggia C. Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice. AAPS PharmSciTech 2021; 22:123. [PMID: 33821421 PMCID: PMC8021512 DOI: 10.1208/s12249-021-01996-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Accepted: 03/16/2021] [Indexed: 01/02/2023] Open
Abstract
Fruit juices are successfully proposed as suitable probiotic vehicles, but researchers' efforts should be developed to avoid effects of bacteria overgrowing on sensory and nutritional cues of final products and to preserve viability of probiotic bacteria during storage. In the present study, encapsulation of Lacticaseibacillus rhamnosus GG strain in alginate systems was performed through ionotropic gelation technology. The alginate systems were optimized by using Box-Behnken Design to investigate the influence of three independent variables at three different levels: particle mean size and polydispersity index. The optimized probiotic-loaded alginate particles were added to orange juice samples. The viability of the probiotic strain, both as free and microencapsulated, was evaluated in orange juice stored at 5°C for 35 days. Morphology and size of probiotic-loaded alginate particles were found suitable for incorporation into juice. TEM analysis revealed that unloaded systems were clustered as nanoparticles (CL_NP), while the loaded sample appeared as a coated system (Coated_LGG). Microbiological evaluation revealed that the encapsulation assured the survival of Coated_LGG, with a reduction of less than 1-unit log in cellular density after 35 days of refrigerated storage in orange juice. Results indicated that the encapsulated bacteria did not affect the macroscopic properties neither the microbiological characteristic of orange juice; thus, it can be proposed as functional food.
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11
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Montaño A, Cortés-Delgado A, Sánchez AH, Ruiz-Barba JL. Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium. Food Microbiol 2021; 98:103788. [PMID: 33875216 DOI: 10.1016/j.fm.2021.103788] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/11/2021] [Accepted: 03/12/2021] [Indexed: 12/18/2022]
Abstract
The production of volatile compounds in naturally fermented green table olives from Manzanilla cultivar was investigated. A total of 62 volatile compounds were detected after 24 weeks of fermentation. To clarify the contribution of yeasts to the formation of these compounds, such microorganisms were isolated from the corresponding fermenting brines. Five major yeast strains were identified: Nakazawaea molendinolei NC168.1, Zygotorulaspora mrakii NC168.2, Pichia manshurica NC168.3, Candida adriatica NC168.4, and Candida boidinii NC168.5. When these yeasts were grown as pure cultures in an olive-derived culture medium, for 7 days at 25 °C, the number of volatiles produced ranged from 22 (P. manshurica NC168.3) to 60 (C. adriatica NC168.4). Contribution of each yeast strain to the qualitative volatile profile of fermenting brines ranged from 19% (P. manshurica NC168.3) to 48% (Z. mrakii NC168.2 and C. adriatica NC168.4). It was concluded that C. adriatica NC168.4 presented the best aromatic profile, being a solid candidate to be part of a novel starter culture to enhance the organoleptic properties of naturally fermented green table olives.
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Affiliation(s)
- Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain.
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain.
| | - Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain.
| | - José Luis Ruiz-Barba
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain.
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12
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FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation. Food Microbiol 2020; 92:103606. [PMID: 32950142 DOI: 10.1016/j.fm.2020.103606] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 01/18/2023]
Abstract
Table olives are considered the most widespread fermented food in the Mediterranean area and their consumption is expanding all over the world. This fermented vegetable can be considered as a natural functional food thanks to their high nutritional value and high content of bioactive compounds that contribute to the health and well-being of consumers. The presence of bioactive compounds is strongly influenced by a complex microbial consortium, traditionally exploited through culture-dependent approaches. Recently, the rapid spread of omics technologies has represented an important challenge to better understand the function, the adaptation and the exploitation of microbial diversity in different complex ecosystems, such as table olives. This review provides an overview of the potentiality of omics technologies to in depth investigate the microbial composition and the metabolic processes that drive the table olives fermentation, affecting both sensorial profile and safety properties of the final product. Finally, the review points out the role of omics approaches to raise at higher sophisticated level the investigations on microbial, gene, protein, and metabolite, with huge potential for the integration of table olives composition with functional assessments.
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A Review on Adventitious Lactic Acid Bacteria from Table Olives. Foods 2020; 9:foods9070948. [PMID: 32709144 PMCID: PMC7404733 DOI: 10.3390/foods9070948] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 12/18/2022] Open
Abstract
Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate an increasing interest in table olive-borne LAB, especially in Mediterranean countries. This review attempted to extract extra information from such a large body of work, namely, in terms of correlations between LAB strains isolated, manufacture processes, olive types, and geographical regions. Spain produces mostly green olives by Spanish-style treatment, whereas Italy and Greece produce mainly green and black olives, respectively, by both natural and Spanish-style. More than 40 species belonging to nine genera of LAB have been described; the genus most often cited is Lactobacillus, with L. plantarum and L. pentosus as most frequent species—irrespective of country, processing method, or olive type. Certain LAB species are typically associated with cultivar, e.g., Lactobacillus parafarraginis with Spanish Manzanilla, or L. paraplantarum with Greek Kalamata and Conservolea, Portuguese Galega, and Italian Tonda di Cagliari. Despite the potential of native LAB to serve as starter cultures, extensive research and development efforts are still needed before this becomes a commercial reality in table olive fermentation.
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A Preliminary Report for the Design of MoS (Micro-Olive-Spreadsheet), a User-Friendly Spreadsheet for the Evaluation of the Microbiological Quality of Spanish-Style Bella di Cerignola Olives from Apulia (Southern Italy). Foods 2020; 9:foods9070848. [PMID: 32610531 PMCID: PMC7404787 DOI: 10.3390/foods9070848] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/23/2020] [Accepted: 06/25/2020] [Indexed: 11/22/2022] Open
Abstract
A user friendly spreadsheet (Excel interface), designated MoS (Micro-Olive-Spreadsheet), is proposed in this paper as a tool to point out spoiling phenomena in Bella di Cerignola olive brines. The spreadsheet was designed as a protected Excel worksheet, where users input values for the microbiological criteria and pH of brines, and the output is a visual code, much like a traffic light: three red cells indicate a spoiling event, while two red cells indicate the possibility of a spoiling event. The input values are: (a) Total Aerobic Count (TAC); (b) Lactic Acid Bacteria (LAB); (c) yeasts; (d) staphylococci; (e) pH. TAC, LAB, yeasts, and pH are the input values for the first section (quality), while staphylococci count is the input for the second section (technological history). The worksheet can be modified by adding other indices or by setting different breakpoints; however, it is a simple tool for an effective application of hazard analysis and predictive microbiology in table olive production.
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15
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Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods 2020; 9:foods9040514. [PMID: 32325961 PMCID: PMC7231206 DOI: 10.3390/foods9040514] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 12/17/2022] Open
Abstract
Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.
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Perpetuini G, Prete R, Garcia-Gonzalez N, Khairul Alam M, Corsetti A. Table Olives More than a Fermented Food. Foods 2020; 9:E178. [PMID: 32059387 PMCID: PMC7073621 DOI: 10.3390/foods9020178] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 12/31/2022] Open
Abstract
Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table olives is also discussed.
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Affiliation(s)
| | | | | | | | - Aldo Corsetti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 641000 Teramo, Italy; (G.P.); (R.P.); (N.G.-G.); (M.K.A.)
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17
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López-López A, Moreno-Baquero JM, Rodríguez-Gómez F, García-García P, Garrido-Fernández A. Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives. Front Nutr 2018; 5:53. [PMID: 29998110 PMCID: PMC6028594 DOI: 10.3389/fnut.2018.00053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Accepted: 06/04/2018] [Indexed: 11/13/2022] Open
Abstract
This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed, and brined in the same way; then, one sub-lot was allowed fermenting spontaneously while another one was inoculated with a putative probiotic bacterium (Lactobacillus pentosus TOMC-LAB2). After fermentation, the olives from both sub-lots were packed with fresh brine to reach 5.5 g/100 mL NaCl and 0.6 g lactic acid/100 mL in the equilibrium. The stabilized olives were then subjected to sensory evaluation by 200 consumers, and the results were analyzed by ANOVA and multivariate statistical techniques. In a first approach, consumers perceived the spontaneously fermented olives as similar to the potentially probiotic product. However, a biplot based on Canonical Variate Analysis (CVA) showed differences between them in the Salty and Overall score. When data from the consumer test were assessed by PLS analysis, regardless of the fermentation system, Overall score, and Buying predisposition were significantly driven by Appearance, Odor, Salty (negatively), Hardness, and Crispness.
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Affiliation(s)
- Antonio López-López
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - José M Moreno-Baquero
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Francisco Rodríguez-Gómez
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Pedro García-García
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
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Perpetuini G, Caruso G, Urbani S, Schirone M, Esposto S, Ciarrocchi A, Prete R, Garcia-Gonzalez N, Battistelli N, Gucci R, Servili M, Tofalo R, Corsetti A. Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation. Front Microbiol 2018; 9:1287. [PMID: 29963031 PMCID: PMC6013719 DOI: 10.3389/fmicb.2018.01287] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Accepted: 05/28/2018] [Indexed: 11/13/2022] Open
Abstract
Irrigation is widely used for the production of table olives because it increases fruit size and yield. However, irrigation also determines less accumulation of total phenols, an increase in water content, a decrease of firmness, lower concentrations of soluble sugars in the mesocarp, thus positively or negatively affecting the fermentation process for the production of table olives. In this study we tested the hypothesis that green fruits of cultivar Itrana obtained by different irrigation regimes had different phenolic concentration that responded differentially to spontaneous or inoculated fermentation. Fruits were harvested from two orchards in the Latina province of Latium, Italy, which had been irrigated with different volumes of water during the growing season to compare the evolution of spontaneous and inoculated fermentation processes. We measured fruit characteristics at harvest, changes in the concentrations of secoiridoids and lignans, and main microbial groups abundance during fermentation. At harvest and during fermentation the concentration of phenolic compounds was higher in fruits sampled from trees that had received less water in the field. Differences were observed between spontaneous and inoculated fermentations, with a prevalence of lactic acid bacteria (LAB) in inoculated samples. In particular, oleuropein concentration completely disappeared only from samples inoculated with the two selected strains used as starters. The inoculum with selected LAB positively influenced the fermentation process of green olives, whereas the irrigation regime previously experienced by trees did not alter fermentation.
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Affiliation(s)
- Giorgia Perpetuini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanni Caruso
- Department of Agriculture Food and Environment, University of Pisa, Pisa, Italy
| | - Stefania Urbani
- Department of Agricultural Food and Environmental Sciences-DSA3, University of Perugia, Perugia, Italy
| | - Maria Schirone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Sonia Esposto
- Department of Agricultural Food and Environmental Sciences-DSA3, University of Perugia, Perugia, Italy
| | - Aurora Ciarrocchi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Roberta Prete
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Natalia Garcia-Gonzalez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Noemi Battistelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Riccardo Gucci
- Department of Agriculture Food and Environment, University of Pisa, Pisa, Italy
| | - Maurizio Servili
- Department of Agricultural Food and Environmental Sciences-DSA3, University of Perugia, Perugia, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Aldo Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Pino A, De Angelis M, Todaro A, Van Hoorde K, Randazzo CL, Caggia C. Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations. Front Microbiol 2018; 9:1125. [PMID: 29922251 PMCID: PMC5996112 DOI: 10.3389/fmicb.2018.01125] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Accepted: 05/14/2018] [Indexed: 11/13/2022] Open
Abstract
Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples) and without (C1-C4 samples) the addition of starters. All the trials were carried out at room temperature (18 ± 2°C) and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB), starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of functional table olives with reduced salt content.
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Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Aldo Todaro
- Department of Agricultural, Food and Forest Science, University of Palermo, Palermo, Italy
| | - Koenraad Van Hoorde
- Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Cinzia L. Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
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20
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Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale. Food Chem Toxicol 2018; 115:491-498. [DOI: 10.1016/j.fct.2018.03.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 03/08/2018] [Accepted: 03/30/2018] [Indexed: 11/18/2022]
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21
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Sánchez AH, López-López A, Cortés-Delgado A, Beato VM, Medina E, de Castro A, Montaño A. Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives. Food Chem 2018; 239:343-353. [DOI: 10.1016/j.foodchem.2017.06.125] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 05/31/2017] [Accepted: 06/20/2017] [Indexed: 01/18/2023]
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22
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Randazzo CL, Todaro A, Pino A, Pitino I, Corona O, Caggia C. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives. Food Microbiol 2017; 65:136-148. [DOI: 10.1016/j.fm.2017.01.022] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 01/12/2017] [Accepted: 01/28/2017] [Indexed: 01/25/2023]
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23
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Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas. Talanta 2017; 169:77-84. [DOI: 10.1016/j.talanta.2017.03.066] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 03/15/2017] [Accepted: 03/21/2017] [Indexed: 01/18/2023]
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24
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Marx ÍM, Rodrigues N, Dias LG, Veloso AC, Pereira JA, Drunkler DA, Peres AM. Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.060] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Rodríguez-Gómez F, Romero-Gil V, Arroyo-López FN, Roldán-Reyes JC, Torres-Gallardo R, Bautista-Gallego J, García-García P, Garrido-Fernández A. Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives. Front Microbiol 2017; 8:915. [PMID: 28567038 PMCID: PMC5434132 DOI: 10.3389/fmicb.2017.00915] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Accepted: 05/04/2017] [Indexed: 11/30/2022] Open
Abstract
This work studies the inoculation conditions for allowing the survival/predominance of a potential probiotic strain (Lactobacillus pentosus TOMC-LAB2) when used as a starter culture in large-scale fermentations of green Spanish-style olives. The study was performed in two successive seasons (2011/2012 and 2012/2013), using about 150 tons of olives. Inoculation immediately after brining (to prevent wild initial microbiota growth) followed by re-inoculation 24 h later (to improve competitiveness) was essential for inoculum predominance. Processing early in the season (September) showed a favorable effect on fermentation and strain predominance on olives (particularly when using acidified brines containing 25 L HCl/vessel) but caused the disappearance of the target strain from both brines and olives during the storage phase. On the contrary, processing in October slightly reduced the target strain predominance on olives (70–90%) but allowed longer survival. The type of inoculum used (laboratory vs. industry pre-adapted) never had significant effects. Thus, this investigation discloses key issues for the survival and predominance of starter cultures in large-scale industrial fermentations of green Spanish-style olives. Results can be of interest for producing probiotic table olives and open new research challenges on the causes of inoculum vanishing during the storage phase.
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Affiliation(s)
- Francisco Rodríguez-Gómez
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | - Verónica Romero-Gil
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | - Francisco N Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | | | | | - Joaquín Bautista-Gallego
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | - Pedro García-García
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
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Marx Í, Rodrigues N, Dias LG, Veloso ACA, Pereira JA, Drunkler DA, Peres AM. Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines. Talanta 2016; 162:98-106. [PMID: 27837890 DOI: 10.1016/j.talanta.2016.10.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 09/26/2016] [Accepted: 10/02/2016] [Indexed: 10/20/2022]
Abstract
Table olives are highly appreciated and consumed worldwide. Different aspects are used for trade category classification being the sensory assessment of negative defects present in the olives and brines one of the most important. The trade category quality classification must follow the International Olive Council directives, requiring the organoleptic assessment of defects by a trained sensory panel. However, the training process is a hard, complex and sometimes subjective task, being the low number of samples that can be evaluated per day a major drawback considering the real needs of the olive industry. In this context, the development of electronic tongues as taste sensors for defects' sensory evaluation is of utmost relevance. So, an electronic tongue was used for table olives classification according to the presence and intensity of negative defects. Linear discrimination models were established based on sub-sets of sensor signals selected by a simulated annealing algorithm. The predictive potential of the novel approach was first demonstrated for standard solutions of chemical compounds that mimic butyric, putrid and zapateria defects (≥93% for cross-validation procedures). Then its applicability was verified; using reference table olives/brine solutions samples identified with a single intense negative attribute, namely butyric, musty, putrid, zapateria or winey-vinegary defects (≥93% cross-validation procedures). Finally, the E-tongue coupled with the same chemometric approach was applied to classify table olive samples according to the trade commercial categories (extra, 1st choice, 2nd choice and unsuitable for consumption) and an additional quality category (extra free of defects), established based on sensory analysis data. Despite the heterogeneity of the samples studied and number of different sensory defects perceived, the predictive linear discriminant model established showed sensitivities greater than 86%. So, the overall performance achieved showed that the electrochemical device could be used as a taste sensor for table olives organoleptic trade successful classification, allowing a preliminary quality assessment, which could facilitate, in the future, the complex task of sensory panelists.
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Affiliation(s)
- Ítala Marx
- School of Agriculture, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; Universidade Tecnológica Federal do Paraná-UTFPR, Avenida Brasil, Câmpus Medianeira, 4232-Parque Independência, Medianeira, Parana 85884-000, Brazil
| | - Nuno Rodrigues
- REQUIMTE-LAQV/CIMO, School of Agriculture, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; Universidad de Léon, Departamento de Ingeniería Agrária, Av. Portugal, no. 41, 24071 Léon, España
| | - Luís G Dias
- School of Agriculture, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; CQ-VR, Centro de Química - Vila Real, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal
| | - Ana C A Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José A Pereira
- REQUIMTE-LAQV, School of Agriculture, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Deisy A Drunkler
- Universidade Tecnológica Federal do Paraná-UTFPR, Avenida Brasil, Câmpus Medianeira, 4232-Parque Independência, Medianeira, Parana 85884-000, Brazil
| | - António M Peres
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal.
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27
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Cortés-Delgado A, Sánchez AH, de Castro A, López-López A, Beato VM, Montaño A. Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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28
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De Angelis M, Campanella D, Cosmai L, Summo C, Rizzello CG, Caponio F. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives. Food Microbiol 2015; 52:18-30. [DOI: 10.1016/j.fm.2015.06.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Revised: 05/17/2015] [Accepted: 06/07/2015] [Indexed: 01/15/2023]
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29
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Condurso C, Mazzaglia A, Tripodi G, Cincotta F, Dima G, Maria Lanza C, Verzera A. Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin. JOURNAL OF ESSENTIAL OIL RESEARCH 2015. [DOI: 10.1080/10412905.2015.1113205] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Shori AB. The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2015.09.010] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Benozzi E, Romano A, Capozzi V, Makhoul S, Cappellin L, Khomenko I, Aprea E, Scampicchio M, Spano G, Märk TD, Gasperi F, Biasioli F. Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. Food Res Int 2015; 76:682-688. [PMID: 28455053 DOI: 10.1016/j.foodres.2015.07.043] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 07/22/2015] [Accepted: 07/24/2015] [Indexed: 10/23/2022]
Abstract
In this work, we used Proton Transfer Reaction-Mass Spectrometry (PTR-ToF-MS), coupled with an automated sampling system, to monitor lactic fermentation driven by different yogurt commercial starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. The aim is the identification of markers for real-time and non-invasive bioprocess control and optimisation as an industrial driver of innovation in food technology and biotechnology. We detected more than 300 mass peaks, tentatively identifying all major yogurt aroma volatiles. Thirteen mass peaks showed statistically significant differences among the four commercial starters. Among these are acetaldehyde, methanethiol, butanoic acid, 2-butanone, diacetyl, acetoin, 2-hydroxy-3-pentanone/pentanoic acid, heptanoic acid and benzaldehyde which play a key role in yogurt flavour. These volatile described the diverse flavour properties claimed by food biotechnological companies and, considering the possible contribution to yogurt flavour, are potential markers for the rapid screening of starter cultures and for the quality design in this fermentation-driven production. The strength of our approach lies in the identification, for the first time, of specific depletion kinetics of four sulphur containing compounds occurring during fermentation (hydrogen sulphide, methanethiol, S-methyl thioacetate/S-ethyl thioformate, pentane-thiol), which suggest a new possible protechnological feature of yogurt starter cultures.
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Affiliation(s)
- Elisabetta Benozzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy; Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universitӓt Innsbruck, Technikerstr. 25, 6020 Innsbruck, Austria
| | - Andrea Romano
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy; Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Vittorio Capozzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy; Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Salim Makhoul
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy; Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon; UMR PAM - équipe VALMIS, IUVV, 1 rue Claude Ladrey, 21078 Dijon Cedex, France
| | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy; Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universitӓt Innsbruck, Technikerstr. 25, 6020 Innsbruck, Austria
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122 Foggia, Italy
| | - Tilmann D Märk
- Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universitӓt Innsbruck, Technikerstr. 25, 6020 Innsbruck, Austria
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy.
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