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Ataollahi Eshkour M, Ghorbani-HasanSaraei A, Rafe A, Shahidi SA, Naghizadeh Raeisi S. Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars. Foods 2023; 12:2970. [PMID: 37569239 PMCID: PMC10418801 DOI: 10.3390/foods12152970] [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: 07/01/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
Black olive has become one of the most prestigious olives processed in the olive industry, and its processing has been increased recently in different countries. The firmness of black olives may be changed by the processing methods, fermentation, and solution salts. In this study, the employment of CaCl2, Ca-acetate, and Ca-lactate during the processing of some Iranian black olive cultivars, including Mari, Zard, Rowghani, Shengeh, Dakal, Dezful, and Fishomi, was evaluated in terms of physicochemical and phenolic compounds and textural attributes. The results showed that Ca-lactate improved the firmness of the Mari cultivar from 1455 to 1765 N/100 g in the pitted olive, and the same trend was obtained for the other cultivars. Ca-acetate improved the black shiny color of the Mari cultivar from 4.36 to 4.85 and the sensorial properties of the black olives, including gustatory and kinesthetic sensations, were improved by using a Ca-lactate solution. The application of calcium salts in the salt-free preservation solutions imparted neither bitterness to the olives nor discoloration. The highest amounts of acid (1.42-1.56%), fructose to mannitol ratio (1-1.2), and phenolic compounds (955-963 mg/kg) were found for the Zard cultivar. Furthermore, the residual content of oleuropein was higher when CaCl2 was employed (357 mg/kg). All of the calcium salts improved the firmness of the black olives, although the maximum firmness was observed for the Ca-lactate. Consequently, the formation of a black shiny color is related to the diffusion of phenolic compounds; however, this needs further investigation to determine which kind of phenolic compound is responsible for its black color.
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Affiliation(s)
- Mahnaz Ataollahi Eshkour
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran
| | - Azade Ghorbani-HasanSaraei
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran
| | - Shahram Naghizadeh Raeisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran
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2
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Ruiz-Barba JL, de Castro A, Romero C, Sánchez AH, García P, Brenes M. Study of the factors affecting growth of Celerinatantimonas sp. and gas pocket formation in Spanish-style green olives. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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García-Serrano P, Brenes M, Romero C, García-García P. Reuse of KOH Solutions during Black Ripe Olive Processing, Effect on the Quality of the Final Product and Valorization of Wastewaters as Possible Fertilizer Product. Foods 2022; 11:foods11121749. [PMID: 35741949 PMCID: PMC9222265 DOI: 10.3390/foods11121749] [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: 05/16/2022] [Revised: 06/07/2022] [Accepted: 06/13/2022] [Indexed: 02/06/2023] Open
Abstract
A high volume of water is needed to produce black ripe olives, which also entails a significant volume of wastewater with a high organic and inorganic contaminant charge. To reduce this problem, the reuse of KOH solutions (lyes) in a new process was studied. Once the lyes were removed from the tanks, KOH was then added for a new darkening process. Reusing the lyes up to four times gave rise to a product with similar physico–chemical and organoleptic characteristics as obtained with fresh solutions. The application of this process reduced coadjutant consumption by 32% and water by 20%, while global wastewater presented a high K content whose concentration could be valorized as a fertilizer by replacing commercial potassium nitrate.
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de Castro A, Ruiz-Barba JL, Romero C, Sánchez AH, García P, Brenes M. Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas sp. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108868] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Öztürk Güngör F, Özdestan Ocak Ö, Ünal MK. Effects of different preservation methods and storage on Spanish‐style domat olives fermented with different chloride salts. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15236] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Özgül Özdestan Ocak
- Faculty of Engineering, Department of Food Engineering Ege University Izmir Turkey
| | - Mustafa Kemal Ünal
- Faculty of Engineering, Department of Food Engineering Ege University Izmir Turkey
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Michailidou S, Trikka F, Pasentsis K, Petrovits GE, Kyritsi M, Argiriou A. Insights into the evolution of Greek style table olives microbiome stored under modified atmosphere: Biochemical implications on the product quality. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108286] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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García-Serrano P, Romero C, de Castro A, García-García P, Montaño A, Medina E, Brenes M. Aerobic treatment of black ripe olive processing streams to reduce biological contamination. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102491] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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8
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García-Serrano P, de Los Santos B, Sánchez AH, Romero C, Aguado A, García-García P, Brenes M. Progress on green table olive processing with KOH and wastewaters reuse for agricultural purposes. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 746:141150. [PMID: 32745859 DOI: 10.1016/j.scitotenv.2020.141150] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/15/2020] [Accepted: 07/19/2020] [Indexed: 06/11/2023]
Abstract
Table olive wastewaters are seriously polluting and a difficult to treat effluent worldwide, mainly due to their high content in sodium. An alternative approach could be the treatment of the olives with KOH instead of NaOH, in order to reuse the olive streams as biofertilizers. In this study, the debittering of olives with KOH was investigated at pilot plant scale in two olive seasons. The results indicated that a concentration between 1.7 and 2.0% of KOH (similar to that employed with NaOH) led to a fermented product with the same physicochemical and organoleptic characteristics than the traditional one. The spent lyes and washing waters from the KOH treatments were gathered and vacuum evaporated, giving rise to a concentrated solution rich in potassium (52 g/L) that was tested as biofertilizer in open tomato fields. Furthermore, the drip irrigation of the tomato plants with a combined olive solution and mineral fertilizer (NH4NO3) produced similar tomato yield and quality than the irrigation with only mineral fertilizer (NH4NO3 + KNO3). Overall, it has been demonstrated that Spanish-style green olives can be processed with KOH and the effluents valorized to be used as biofertilizer.
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Affiliation(s)
- Pedro García-Serrano
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Berta de Los Santos
- Centro IFAPA Las Torres (CAPDER - JA), Apartado de Correos Oficial, 41200-Alcalá del Rio, Seville, Spain
| | - Antonio H Sánchez
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Concepción Romero
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Ana Aguado
- Centro IFAPA Las Torres (CAPDER - JA), Apartado de Correos Oficial, 41200-Alcalá del Rio, Seville, Spain
| | - Pedro García-García
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Manuel Brenes
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain.
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Romero C, Brenes M, García-Serrano P, Montaño A, Medina E, García-García P. Packing black ripe olives in acid conditions. Food Chem 2020; 337:127751. [PMID: 32777575 DOI: 10.1016/j.foodchem.2020.127751] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/01/2020] [Accepted: 08/01/2020] [Indexed: 11/26/2022]
Abstract
The type of container (airtight and pouches with different O2 permeability) and packing conditions (cover brine, air or N2 atmosphere) has been studied to preserve black ripe olives in acid medium for a year. Unlike the traditional sterilized product, these acidified olives only needed pasteurization to assure its microbial safety, the absence of acrylamide being an additional advantage. Surprisingly, an increase in the oxygen diffusion through the films (i) faded the black color of the olives, (ii) softened the fruit that lost around 33% of its initial firmness in only 6 months, and (iii) produced the lipid́s oxidation forming volatile compounds that transmitted an abnormal flavor which tasters identified as rancid. Therefore, ripe olives in acid medium must be packed in airtight containers such as glass jars, cans o metallic pouches with cover brine or N2 atmosphere. The addition of calcium is recommended to avoid olive softening.
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Affiliation(s)
- Concepción Romero
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Manuel Brenes
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Pedro García-Serrano
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Alfredo Montaño
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Eduardo Medina
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain
| | - Pedro García-García
- Food Biotechnology Dept., Instituto de la Grasa (IG-CSIC), Ctra, Utrera km 1, Building 46, 41013 Seville, Spain.
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10
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Chemical hydrolysis of oleuropein affected by the type of organic acid. Food Chem 2020; 316:126351. [DOI: 10.1016/j.foodchem.2020.126351] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 02/05/2023]
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12
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Lanza B, Di Marco S, Simone N, Di Marco C, Gabriele F. Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity. Foods 2020; 9:foods9030301. [PMID: 32155906 PMCID: PMC7142713 DOI: 10.3390/foods9030301] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 03/03/2020] [Accepted: 03/04/2020] [Indexed: 11/16/2022] Open
Abstract
This research aimed to study the influence of different brining processes with iodized and noniodized salt on mineral content, microbial biodiversity, sensory evaluation and color change of natural fermented table olives. Fresh olives of Olea europaea Carolea and Leucocarpa cvs. were immersed in different brines prepared with two different types of salt: the PGI "Sale marino di Trapani", a typical sea salt, well known for its taste and specific microelement content, and the same salt enriched with 0.006% of KIO3. PGI sea salt significantly enriches the olive flesh in macroelements as Na, K and Mg, and microelements such as Fe, Mn, Cu and Zn. Instead, Ca decreases, P remains constant, while iodine is present in trace amounts. In the olives fermented in iodized-PGI sea salt brine, the iodine content reached values of 109 μg/100 g (Carolea cv.) and 38 μg/100 g (Leucocarpa cv.). The relationships between the two varieties and the mineral composition were explained by principal component analysis (PCA) and cluster analysis (CA). Furthermore, analyzing the fermenting brines, iodine significantly reduces the microbial load, represented only by yeasts, both in Carolea cv. and in Leucocarpa cv. Candida is the most representative genus. The sensory and color properties weren't significantly influenced by iodized brining. Only Carolea cv. showed significative difference for b* parameter and, consequently, for C value. Knowledge of the effects of iodized and noniodized brining on table olives will be useful for developing new functional foods, positively influencing the composition of food products.
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Affiliation(s)
- Barbara Lanza
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale 38, 65012 Cepagatti (PE), Italy; (S.D.M.); (N.S.); (C.D.M.)
- Correspondence:
| | - Sara Di Marco
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale 38, 65012 Cepagatti (PE), Italy; (S.D.M.); (N.S.); (C.D.M.)
| | - Nicola Simone
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale 38, 65012 Cepagatti (PE), Italy; (S.D.M.); (N.S.); (C.D.M.)
| | - Carlo Di Marco
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale 38, 65012 Cepagatti (PE), Italy; (S.D.M.); (N.S.); (C.D.M.)
| | - Francesco Gabriele
- Azienda Agricola Francesco Gabriele, Via Praino Agostino 1, 87076 Villapiana (CS), Italy;
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13
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Medina E, García‐García P, Romero C, Castro A, Brenes M. Aerobic industrial processing of Empeltre cv. natural black olives and product characterisation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14282] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Eduardo Medina
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Pedro García‐García
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Concepción Romero
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Antonio Castro
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
| | - Manuel Brenes
- Instituto de la Grasa (IG‐CSIC) University Campus Building 46, Ctra. Utrera km 1 Seville41013Spain
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14
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García-Serrano P, Romero C, Medina E, García-García P, de Castro A, Brenes M. Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108870] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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García-Serrano P, Sánchez AH, Romero C, García-García P, de Castro A, Brenes M. Processing of table olives with KOH and characterization of the wastewaters as potential fertilizer. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 676:834-839. [PMID: 31056191 DOI: 10.1016/j.scitotenv.2019.04.193] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/12/2019] [Accepted: 04/12/2019] [Indexed: 06/09/2023]
Abstract
In Mediterranean countries the table olive industry produces a huge volume of wastewaters that are phytotoxic due to their high sodium content. Olives intended for Spanish-style green olives are currently debittered with NaOH that generates lyes and washing waters that cannot be used for agronomic purposes. In this study, the substitution of NaOH with KOH during the debittering of Manzanilla and Hojiblanca cultivars was assessed as well as the vacuum evaporation of the olive wastewaters to comply with fertilizer requirements. Typical lactic acid fermentation occurred in brines of olives treated with KOH and a final product with similar color and flavor characteristics to those treated with NaOH was achieved. However, lower texture was found in olives debittered with KOH than those with NaOH, using them at the same molar concentration. Furthermore, the lyes and washing waters from the KOH treatment were concentrated up to 10% of their initial volume and they complied with Spanish requirements to be considered as organo-mineral fertilizers (Corganic > 4%, K2O > 2%, Ntotal + K20 > 6%) although an external source of nitrogen would be needed. They also had a high content in phenolic compounds, particularly hydroxytyrosol. This research demonstrates that table olives can be processed with KOH and the generated waste streams could have potential applications in agriculture or being a source of bioactive substances.
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Affiliation(s)
- Pedro García-Serrano
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Antonio H Sánchez
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Concepción Romero
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Pedro García-García
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Antonio de Castro
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain
| | - Manuel Brenes
- Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain.
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López-López A, Cortés-Delgado A, de Castro A, Sánchez AH, Montaño A. Changes in volatile composition during the processing and storage of black ripe olives. Food Res Int 2019; 125:108568. [PMID: 31554036 DOI: 10.1016/j.foodres.2019.108568] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 07/05/2019] [Accepted: 07/18/2019] [Indexed: 12/11/2022]
Abstract
The present study revealed the effects of each step of black ripe olive processing (preservation, darkening, packing + sterilization) and storage on the volatile composition of two olive cultivars (Manzanilla and Hojiblanca). The preservation step enriched the volatile profile of the olives, mainly in ethyl acetate, methyl acetate, and ethanol. The darkening step produced the total or partial elimination of 55-65% of the volatiles identified before this step. Around 70% of the volatiles in the final products corresponded to compounds that were formed or increased significantly as a result of the sterilization treatment at 121 °C. Although differences in the volatile compositions and contents between Manzanilla and Hojiblanca were found, the dominant volatiles in both cultivars were benzaldehyde, dimethyl sulfide and ethyl acetate. Storage for 8 months had little influence on their volatile profiles, although the stability of individual volatiles in Manzanilla was better than that in the Hojiblanca cultivar.
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Affiliation(s)
- 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.
| | - Antonio de Castro
- 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.
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain.
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Packing black ripe olives in retortable pouches with different oxygen permeability. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100323] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.03.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Rincón-Llorente B, De la Lama-Calvente D, Fernández-Rodríguez MJ, Borja-Padilla R. Table Olive Wastewater: Problem, Treatments and Future Strategy. A Review. Front Microbiol 2018; 9:1641. [PMID: 30083147 PMCID: PMC6064867 DOI: 10.3389/fmicb.2018.01641] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2018] [Accepted: 07/02/2018] [Indexed: 11/16/2022] Open
Abstract
The table olive industry produces a high quantity of wastewater annually. These wastewaters are very problematic because of their characteristics of high organic matter, high phenolic content, high salinity and conductivity. The quantities in which they are produced are also a serious problem. The worldwide production of table olives reached 2,550,000 tons in the last five campaigns, with the European Union contributing to 32% of total production. The problem of these wastewaters is focused on the Mediterranean area where the highest quantity of table olives is produced and to a lesser extent on the United States and South America. Countries like Spain produce around 540,000 tons of these wastewaters. At present, there is no standard treatment for these wastewaters with acceptable results and which is applied in the industry. Currently, the most common treatment is the storage of these wastewaters in large evaporation ponds where, during the dry season, the wastewater disappears due to evaporation. This is not a solution as the evaporation ponds depend completely on the climatology and have a high number of associated problems, such as bad odors, insect proliferation and the contamination of underground aquifers. Different studies have been carried out on table olive wastewater treatment, but the reality is that at the industrial level, none has been successfully applied. New and promising treatments are needed. The current review analyzes the situation of table olive wastewater treatment and the promising technologies for the future.
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Affiliation(s)
- Bárbara Rincón-Llorente
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), Sevilla, Spain
| | - David De la Lama-Calvente
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), Sevilla, Spain
| | - María J Fernández-Rodríguez
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), Sevilla, Spain
| | - Rafael Borja-Padilla
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), Sevilla, Spain
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Rallo P, Morales‐Sillero A, Brenes M, del Rocio Jiménez M, Sánchez AH, Suarez MP, Casanova L, Romero C. Elaboration of Table Olives: Assessment of New Olive Genotypes. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Pilar Rallo
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Ana Morales‐Sillero
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
| | - María del Rocio Jiménez
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Antonio H. Sánchez
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Maria Paz Suarez
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Laura Casanova
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
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22
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García P, Romero C, Brenes M. Bioactive substances in black ripe olives produced in Spain and the USA. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Brenes M, Romero C, García-García P. Optimization of Ripe Olive Processing with a Single Lye Treatment. J Food Sci 2017; 82:2078-2084. [DOI: 10.1111/1750-3841.13827] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/19/2017] [Accepted: 07/01/2017] [Indexed: 12/01/2022]
Affiliation(s)
- Manuel Brenes
- the Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Univ. Pablo de Olavide Campus; Building 46, Ctra. Utrera km 1 41013 Seville Spain
| | - Concepción Romero
- the Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Univ. Pablo de Olavide Campus; Building 46, Ctra. Utrera km 1 41013 Seville Spain
| | - Pedro García-García
- the Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Univ. Pablo de Olavide Campus; Building 46, Ctra. Utrera km 1 41013 Seville Spain
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Ramírez E, Brenes M, de Castro A, Romero C, Medina E. Oleuropein hydrolysis by lactic acid bacteria in natural green olives. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.040] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Romero C, García-García P, Brenes M. Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment. J Food Sci 2016; 81:C2686-C2691. [DOI: 10.1111/1750-3841.13530] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 09/08/2016] [Accepted: 09/14/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Concepción Romero
- Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Campus Univ. Pablo de Olavide; Building 46, Ctra. Utrera km 1 41013 Sevilla Spain
| | - Pedro García-García
- Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Campus Univ. Pablo de Olavide; Building 46, Ctra. Utrera km 1 41013 Sevilla Spain
| | - Manuel Brenes
- Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Campus Univ. Pablo de Olavide; Building 46, Ctra. Utrera km 1 41013 Sevilla Spain
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26
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Romero-Barranco C, García-Serrano P, García-García P, Brenes-Balbuena M. Re-use of partially purified iron color fixation solutions using electro-coagulation and ozonation in ripe table olive processing and packaging. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Ramírez E, García P, Brenes M, Romero C. Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13139] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Eva Ramírez
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Campus University Pablo de Olavide; Ctra. Utrera km 1 Seville 41013 Spain
| | - Pedro García
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Campus University Pablo de Olavide; Ctra. Utrera km 1 Seville 41013 Spain
| | - Manuel Brenes
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Campus University Pablo de Olavide; Ctra. Utrera km 1 Seville 41013 Spain
| | - Concepción Romero
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Campus University Pablo de Olavide; Ctra. Utrera km 1 Seville 41013 Spain
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28
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de Castro A, Asencio E, Ruiz-Méndez MV, Romero C, Brenes M. Production of 4-ethylphenol in alperujo by Lactobacillus pentosus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2222-2227. [PMID: 25267118 DOI: 10.1002/jsfa.6939] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 09/01/2014] [Accepted: 09/25/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the formation of 4-ethyphenol provokes a strong off-odour. The aim of this work was to identify the microorganisms able to produce this volatile phenol. RESULTS Yeast and bacterial strains were isolated from stored alperujo and tested for their ability to metabolize p-coumaric acid and form 4-ethylphenol. Among them, Lactobacillus pentosus was the microorganism that both in synthetic medium and alperujo gave rise to 4-ethylphenol formation. This microorganism did not grow in alperujo acidified to pH 2, thereby confirming that acidification as the best method to control odour emissions during alperujo storage. CONCLUSION Lactic acid bacteria, particularly Lactobacillus pentosus, can be responsible for the formation of the off-odour caused by 4-ethylphenol during the storage of alperujo. This odour can be prevented by acidifying the alperujo.
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Affiliation(s)
| | | | | | | | - Manuel Brenes
- Instituto de la Grasa IG-CSIC, 41012-, Seville, Spain
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29
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30
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Sánchez AH, Beato VM, López-López A, Montaño A. Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:242-9. [DOI: 10.1080/19440049.2013.871756] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Álvarez D, López A, Lamarque A. Industrial Improvement for Naturally Black Olives Production of Manzanilla and Arauco Cultivars. J FOOD PROCESS PRES 2014. [DOI: 10.1111/j.1745-4549.2012.00751.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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32
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Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.06.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Medina E, Brenes M, Romero C, Ramírez E, de Castro A. Survival of foodborne pathogenic bacteria in table olive brines. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.06.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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García-García P, Sánchez-Gómez AH, Garrido-Fernández A. Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12383] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro García-García
- Department of Food Biotechnology; Instituto de la Grasa (AECSIC); Avda. Padre García Tejero 4 41012 Sevilla Spain
| | | | - Antonio Garrido-Fernández
- Department of Food Biotechnology; Instituto de la Grasa (AECSIC); Avda. Padre García Tejero 4 41012 Sevilla Spain
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35
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Sánchez-Gómez AH, García-García P, Garrido Fernández A. Spanish-style green table olive shelf-life. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12124] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Pedro García-García
- Food Biotechnology Department; Instituto de la Grasa (AECSIC); Avda. Padre García Tejero 4; 41012; Sevilla; Spain
| | - Antonio Garrido Fernández
- Food Biotechnology Department; Instituto de la Grasa (AECSIC); Avda. Padre García Tejero 4; 41012; Sevilla; Spain
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36
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Fendri I, Chamkha M, Bouaziz M, Labat M, Sayadi S, Abdelkafi S. Olive fermentation brine: biotechnological potentialities and valorization. ENVIRONMENTAL TECHNOLOGY 2013; 34:181-93. [PMID: 23530329 DOI: 10.1080/09593330.2012.689364] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Olive fermentation brine causes an important local environmental problem in Mediterranean countries. Valorization is a relatively new concept in the field of industrial residue management, promoting the principle of sustainable development. One of the valorization objectives regarding food processing by-products is the recovery of fine chemicals and the production of value metabolites via chemical and biotechnological processes. In this article, recent research studies for the valorization of olive fermentation brine performed by several authors were reviewed. Special attention was paid to the metabolic products produced during table olive preparation. The selection of the corresponding valorization process will depend on the agricultural or industrial environment of the olive fermentation brine. Although some methods are strongly consolidated in this sector, other options, more respectful to the environment, should also be considered.
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Affiliation(s)
- Imen Fendri
- Faculté des Sciences de Sfax, Université de Sfax, Sfax, Tunisia
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37
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Medina E, Romero C, de Los Santos B, de Castro A, Garcia A, Romero F, Brenes M. Antimicrobial activity of olive solutions from stored Alpeorujo against plant pathogenic microorganisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6927-6932. [PMID: 21630653 DOI: 10.1021/jf2010386] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The aim of this work was to assess the in vitro antimicrobial effects that wastewaters from alpeorujo oil extraction have against phytopathogenic bacteria and fungi. Alpeorujo was stored for 6 months and then processed to extract its oil, pomace, and a new liquid waste (OWSA), which was characterized by its content in phenolic compounds. OWSA at 20% decreased bu >4 log the population of Erwinia spp., Pseudomonas spp., and Clavibacter spp. viable cells in test tubes, whereas OWSA at 50% in agar medium was necessary to inhibit mycelial growth of most fungi. It was found that the bactericidal effect was due to the joint action of low molecular mass phenolic compounds, although neither hydroxytyrosol, its glucosides, hydroxytyrosol glycol, nor a glutaraldehyde-like compound individually explained this bioactivity. Hence, OWSA constitutes a promising natural solution to fight plant phytopathogenic bacteria and fungi.
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Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa IG-CSIC, Avenida Padre García Tejero 4, Seville, Spain
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38
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Medina E, García P, Romero C, Brenes M. Recycling preservation solutions in black ripe olive processing. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02671.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Rodríguez-Gómez F, Arroyo-López F, López-López A, Bautista-Gallego J, Garrido-Fernández A. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiol 2010; 27:604-12. [DOI: 10.1016/j.fm.2010.02.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2009] [Revised: 02/04/2010] [Accepted: 02/10/2010] [Indexed: 10/19/2022]
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40
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Medina E, Gori C, Servili M, De Castro A, Romero C, Brenes M. Main variables affecting the lactic acid fermentation of table olives. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02274.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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García A, Romero C, Medina E, García P, de Castro A, Brenes M. Debittering of olives by polyphenol oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:11862-7. [PMID: 19049294 DOI: 10.1021/jf802967y] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
In this study, green olives preserved in acidified brine were debittered by subjecting them to an overpressure of oxygen or air for 1-3 days. It was demonstrated that fruits lost their bitter taste due to the enzymatic oxidation of the phenolic compounds, in particular, the glucoside oleuropein. Hence, the concentrations of both o-diphenols and, to a lesser extent, monophenols decreased in the olives with oxidation. This process also gave rise to a darkening effect on the superficial and interior color of the olives, which turned from yellow-brown to brown. Likewise, the effect of several variables on the oxidation rate of the olives, such as type of gas (oxygen, air), temperature, overpressure level, and size of the olives, was also studied. Results indicate that a new debittering method which could be a promising alternative to the treatment of fruits with NaOH is available to the industry. In addition, a new product with different color and texture from the traditional table olives is presented.
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Affiliation(s)
- Aranzazu García
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Seville, Spain
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42
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Medina E, Romero C, Brenes M, García P, de Castro A, García A. Profile of anti-lactic acid bacteria compounds during the storage of olives which are not treated with alkali. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0916-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Casado FJ, Montaño A. Influence of processing conditions on acrylamide content in black ripe olives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2021-2027. [PMID: 18303816 DOI: 10.1021/jf072960b] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The presence of acrylamide was investigated in different presentations of commercial black ripe olives, a well-known sterilized alkali-treated product. The analysis was performed by gas chromatography-mass spectrometry (GC-MS) after bromination of acrylamide, using (13C3)acrylamide as internal standard. In-house validation data for commercial ripe olives showed good precision and accuracy of the method, with repeatability below 3% and recoveries between 94 and 105%. Acrylamide was detected in all samples, but its concentration varied significantly from 176 to 1578 microg/kg of pulp. The effects of different processing conditions (two preservation methods and three darkening methods), cultivar (Hojiblanca or Manzanilla), and presentation form (pitted or sliced olives) on acrylamide content were evaluated in experiments performed in an olive-processing plant. All canned samples were sterilized at 121 degrees C for 30 min. Statistical analysis of the data indicated that the effects of darkening method and olive cultivar were the most pronounced. Acrylamide contents did not significantly differ after 6 months of storage. The small amounts of free amino acids and reducing sugars found in olives before sterilization did not significantly correlate with the acrylamide formed.
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44
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López A, García P, Garrido A. Multivariate characterization of table olives according to their mineral nutrient composition. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.05.055] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Medina E, Brenes M, Romero C, García A, de Castro A. Main antimicrobial compounds in table olives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9817-9823. [PMID: 17970590 DOI: 10.1021/jf0719757] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The inhibitors involved in the lactic acid fermentation of table olives were investigated in aseptic olive brines of the Manzanilla and Gordal varieties. Phenolic and oleosidic compounds in these brines were identified by high-performance liquid chromatography with ultraviolet and electrospray ionization mass spectrometry detection, and several substances were also characterized by nuclear magnetic resonance. Among these compounds, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol showed the strongest antilactic acid bacteria activity, and its presence in brines could explain the growth inhibition of these microorganisms during olive fermentation. However, it was found that the dialdehydic form of decarboxymethyl elenolic acid, identified for the first time in table olives, and an isomer of oleoside 11-methyl ester were also effective against Lactobacillus pentosus and can, therefore, contribute to the antimicrobial activity of olive brines. It must also be stressed that the three new inhibitors discovered in table olive brines exerted a more potent antibacterial activity than the well-studied oleuropein and hydroxytyrosol.
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