1
|
Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives. Microorganisms 2020; 8:microorganisms8101607. [PMID: 33086685 PMCID: PMC7590217 DOI: 10.3390/microorganisms8101607] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/13/2020] [Accepted: 10/16/2020] [Indexed: 01/08/2023] Open
Abstract
The use of β-glucosidase positive strains, as tailored-starter cultures for table olives fermentation, is a useful biotechnological tool applied to accelerate the debittering process. Nowadays, strains belonging to Lactiplantibacillus plantarum species are selected for their high versatility and tolerance to stress conditions. The present study investigated the effect of different stress factors (pH, temperature and NaCl) on growth and on oleuropein-degrading abilities of selected L. plantarum strains. In addition, the presence of the beta-glucosidase gene was investigated by applying a PCR based approach. Results revealed that, overall, the performances of the tested strains appeared to be robust toward the different stressors. However, the temperature of 16 °C significantly affected the growth performance of the strains both singularly and in combination with other stressing factors since it prolongs the latency phase and reduces the maximum growth rate of strains. Similarly, the oleuropein degradation was mainly affected by the low temperature, especially in presence of low salt content. Despite all strains displayed the ability to reduce the oleuropein content, the beta-glucosidase gene was detected in five out of the nine selected strains, demonstrating that the ability to hydrolyze the oleuropein is not closely related to the presence of beta-glucosidase. Data of the present study suggest that is extremely important to test the technological performances of strains at process conditions in order to achieve a good selection of tailored starter cultures for table olives.
Collapse
|
2
|
Nanis I, Hatzikamari M, Katharopoulos E, Boukouvala E, Ekateriniadou L, Litopoulou-Tzanetaki E, Gerasopoulos D. Microbiological and physicochemical changes during fermentation of solid residue of olive mill wastewaters: Exploitation towards the production of an olive paste – type product. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
3
|
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.
Collapse
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.
| |
Collapse
|
4
|
Concepción R, García P, Medina E, Brenes M. The PDO and PGI Table Olives of Spain. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800136] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Romero Concepción
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013 Seville Spain
| | - Pedro García
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013 Seville Spain
| | - Eduardo Medina
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013 Seville Spain
| | - Manuel Brenes
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Building 46, Ctra. Utrera km 1 41013 Seville Spain
| |
Collapse
|
5
|
Abstract
Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. This review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benefits and drawbacks of each method. The table olive industry is facing challenges of environmental sustainability and increased consumer demand for healthier products. Herein, we examine current research on novel technologies that aim to address these issues.
Collapse
|
6
|
Savas E, Kaya MY, Karaagac O, Onat S, Kockar H, Yavas H, Kockar F. Novel debittering process of green table olives: application of β-glucosidase bound onto superparamagnetic nanoparticles. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1469545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Elif Savas
- Department of Food Engineering, Engineering Faculty, Balikesir University, Balikesir, Turkey
| | - Mihrap Yaşar Kaya
- Department of Biology, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| | - Oznur Karaagac
- Department of Physics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| | - Serhat Onat
- Department of Molecular Biology and Genetics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| | - Hakan Kockar
- Department of Physics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| | - Hakan Yavas
- The Republic of Turkey Ministry of Food, Agriculture and Livestock, Central Research Institute of Food and Feed Control, Bursa, Turkey
| | - Feray Kockar
- Department of Molecular Biology and Genetics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| |
Collapse
|
7
|
Carrasco JA, Lucena-Padrós H, Brenes M, Ruiz-Barba JL. Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations. Food Microbiol 2018; 76:382-389. [PMID: 30166164 DOI: 10.1016/j.fm.2018.06.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 05/07/2018] [Accepted: 06/30/2018] [Indexed: 11/20/2022]
Abstract
Genes with the potential to code for enzymes involved in phenolic compound metabolism were detected in the genome of Lactobacillus pentosus IG1, isolated from a green olive fermentation. Based on homology, these genes could code for a 6-P-β Glucosidase, two different Tannases, a Gallate decarboxylase and a p-Coumaric decarboxylase. Expression of up to seven of these genes was studied in L. pentosus IG1 (olive fermentation) and CECT4023T (corn silage), including responses upon exposure to relevant phenolic compounds and different olive extracts. Genes potentially coding Tannase, Gallate decarboxylase and p-Coumaric acid decarboxylase significatively increased their expression upon exposure to such compounds and extracts, although it was strain dependent. In general, both the genetic organization and the characteristics of gene expression resembled very much those described for Lactobacillus plantarum. In accordance to the observed induced gene expression, metabolism of specific phenolic compounds was achieved by L. pentosus. Thus, methyl gallate, gallic acid and the hydroxycinamic acids p-coumaric, caffeic and ferulic were metabolized. In addition, the amount of phenolics such as tyrosol, oleuropein, rutin and verbascoside included in a minimal culture medium was noticeably reduced, again dependent on the strain considered.
Collapse
Affiliation(s)
- José Antonio Carrasco
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario, Edificio 46, Carretera de Utrera, Km 1, 41013 Sevilla, Spain.
| | - Helena Lucena-Padrós
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario, Edificio 46, Carretera de Utrera, Km 1, 41013 Sevilla, Spain.
| | - Manuel Brenes
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario, Edificio 46, Carretera de Utrera, Km 1, 41013 Sevilla, Spain.
| | - José Luis Ruiz-Barba
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario, Edificio 46, Carretera de Utrera, Km 1, 41013 Sevilla, Spain.
| |
Collapse
|
8
|
Phytochemicals That Influence Gut Microbiota as Prophylactics and for the Treatment of Obesity and Inflammatory Diseases. Mediators Inflamm 2018; 2018:9734845. [PMID: 29785173 PMCID: PMC5896216 DOI: 10.1155/2018/9734845] [Citation(s) in RCA: 111] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 01/17/2018] [Accepted: 02/13/2018] [Indexed: 12/24/2022] Open
Abstract
Gut microbiota (GM) plays several crucial roles in host physiology and influences several relevant functions. In more than one respect, it can be said that you “feed your microbiota and are fed by it.” GM diversity is affected by diet and influences metabolic and immune functions of the host's physiology. Consequently, an imbalance of GM, or dysbiosis, may be the cause or at least may lead to the progression of various pathologies such as infectious diseases, gastrointestinal cancers, inflammatory bowel disease, and even obesity and diabetes. Therefore, GM is an appropriate target for nutritional interventions to improve health. For this reason, phytochemicals that can influence GM have recently been studied as adjuvants for the treatment of obesity and inflammatory diseases. Phytochemicals include prebiotics and probiotics, as well as several chemical compounds such as polyphenols and derivatives, carotenoids, and thiosulfates. The largest group of these comprises polyphenols, which can be subclassified into four main groups: flavonoids (including eight subgroups), phenolic acids (such as curcumin), stilbenoids (such as resveratrol), and lignans. Consequently, in this review, we will present, organize, and discuss the most recent evidence indicating a relationship between the effects of different phytochemicals on GM that affect obesity and/or inflammation, focusing on the effect of approximately 40 different phytochemical compounds that have been chemically identified and that constitute some natural reservoir, such as potential prophylactics, as candidates for the treatment of obesity and inflammatory diseases.
Collapse
|
9
|
Thielmann J, Kohnen S, Hauser C. Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents. Int J Food Microbiol 2017; 251:48-66. [PMID: 28395179 DOI: 10.1016/j.ijfoodmicro.2017.03.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 03/10/2017] [Accepted: 03/26/2017] [Indexed: 01/13/2023]
Abstract
The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients. The present review accumulates available literature from the past 40 years, investigating the antimicrobial activity of O. europaea L. derived extracts and compounds in vitro and in food matrices, in order to evaluate their food applicability. In summary, defined extracts from olive fruit or leaves, containing the strongest antimicrobial compounds hydroxytyrosol, oleacein or oleacanthal in considerable concentrations, appear to be suitable for food preservation. Nonetheless there is still need for consequent research on the compounds activity in food matrices, their effect on the natural microbiota of certain foods and their influence on the sensorial properties of the targeted products.
Collapse
Affiliation(s)
- J Thielmann
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.
| | | | - C Hauser
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| |
Collapse
|
10
|
Ramírez E, Brenes M, García P, Medina E, Romero C. Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes. Food Chem 2016; 206:204-9. [DOI: 10.1016/j.foodchem.2016.03.061] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2016] [Revised: 03/11/2016] [Accepted: 03/17/2016] [Indexed: 12/01/2022]
|
11
|
Sánchez AH, Romero C, de Castro A, Rejano L, Brenes M. Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4032-4036. [PMID: 26700060 DOI: 10.1002/jsfa.7598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 12/03/2015] [Accepted: 12/17/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Olives of the Gordal variety processed according to the Spanish style sometimes develop an alteration in color known as green staining (GS), due to the formation of harmless copper-chlorophyll complexes, which makes the product less valuable. The aim of this study was to investigate methods to minimize the impact that this alteration has for the table olive industry. RESULTS Calcium chloride, sorbic, benzoic and ascorbic acids and SO2 did not inhibit the development of the alteration in olives packed under their own fermentation brine or new fresh brine. It was also discovered that the incubation of olive samples at 45 °C for 20 days accelerates the formation of GS and can be a very useful tool to predict the incidence of the alteration in advance. By applying this test to numerous industrial tanks for four consecutive seasons, it was found that GS was mainly present in olives harvested at the beginning of the season. CONCLUSION The formation of GS in olives of the Gordal variety is time- and temperature-dependent, and none of the additives tested avoided or retarded the development of the alteration. However, an accelerated test to predict the development of GS formation has been proposed that could contribute to minimize the effects of the alteration. © 2015 Society of Chemical Industry.
Collapse
Affiliation(s)
- Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Building 46, Ctra. Utrera km 1, E-41013, Seville, Spain
| | - Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Building 46, Ctra. Utrera km 1, E-41013, Seville, Spain
| | - Antonio de Castro
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Building 46, Ctra. Utrera km 1, E-41013, Seville, Spain
| | - Luis Rejano
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Building 46, Ctra. Utrera km 1, E-41013, Seville, Spain
| | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, Building 46, Ctra. Utrera km 1, E-41013, Seville, Spain
| |
Collapse
|
12
|
Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability. ScientificWorldJournal 2016; 2016:1917592. [PMID: 27446986 PMCID: PMC4944063 DOI: 10.1155/2016/1917592] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 05/13/2016] [Accepted: 06/01/2016] [Indexed: 11/29/2022] Open
Abstract
Technological properties of two strains of Lactobacillus plantarum (B3 and B11) and one of Lactobacillus pentosus (B4), previously isolated from natural fermented green olives, have been studied in vitro. Acidifying ability, salt, temperature, and pH tolerances of all strains were found in the range reported for similar strains produced in Italy and optimal growth conditions were found to be 6.0–8.0 pH, 15–30°C temperature, and less than 6% NaCl. Moreover, all strains showed very good tolerance to common olive phenol content (0.3% total phenol) and high oleuropein-degrading capability. It was found that medium composition affected the bacterial oleuropein degradation. B11 strain grown in a nutrient-rich medium showed a lower oleuropein-degrading action than when it was cultivated in nutrient-poor medium. Furthermore, enzymatic activity assays revealed that oleuropein depletion did not correspond to an increase of hydroxytyrosol, evidencing that bacterial strains could efficiently degrade oleuropein via a mechanism different from hydrolysis.
Collapse
|
13
|
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
| |
Collapse
|
14
|
Ghabbour N, Rokni Y, Lamzira Z, Thonart P, Chihib NE, Peres C, Asehraou A. Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0759152] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
15
|
Speranza B, Racioppo A, Sinigaglia M, Corbo MR, Bevilacqua A. Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olives. Int J Food Sci Nutr 2015; 66:520-5. [PMID: 26171633 DOI: 10.3109/09637486.2015.1064866] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This paper focuses on the use of statistical Design of Experiments (DoE) to investigate the effects of two anti-lactic acid bacteria compounds on growth and metabolism of lactobacilli isolated from Italian table olives. p-Coumaric and vanillic acids (0.0-0.4%) were used as phenolic compounds, which were combined with salt (0.0-6.0%) and glucose (0.0-4.0%) through a Central Composite Design. Three strains of Lactobacillus plantarum (5 log cfu/ml) were used as test organisms, samples were stored at 37 °C, and cell counts and pH were evaluated periodically. The growth of lactobacilli was affected in a significant way by salt, p-coumaric and vanillic acids, being the salt the most significant factor after 24 h (short storage time), then replaced by p-coumaric acid. p-Coumaric acid also played a significant role on the acidifying ability, expressed as decrease of pH of the medium: microbial metabolism, in fact, appeared as completely inhibited at 0.2% of p-coumaric acid.
Collapse
Affiliation(s)
- Barbara Speranza
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia , Foggia , Italy
| | | | | | | | | |
Collapse
|
16
|
Benincasa C, Muccilli S, Amenta M, Perri E, Romeo FV. Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture. Food Chem 2015; 186:271-6. [PMID: 25976821 DOI: 10.1016/j.foodchem.2015.02.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2014] [Revised: 01/21/2015] [Accepted: 02/02/2015] [Indexed: 11/19/2022]
Abstract
In this paper, four different olive cultivars from Southern Italy, Carolea, Cassanese, Nocellara del Belice, Nocellara Messinese table olives, produced according to traditional fermentation processes, were evaluated with the aim of assessing the effect of selected starter cultures on growth of bacterial population and on olive phenols during fermentation. Only Cassanese and Nocellara del Belice inoculated samples reached a safe pH value under 4.6 after 90 days while maintaining it until the end of storage. The most representative phenols in brine samples analysed by HPLC-MS/MS were hydroxytyrosol and verbascoside. Among the analysed phenols, only hydroxytyrosol, caffeic acid and ferulic acid always increased during fermentation, while the others increased up to 90-120 days and then decreased. The Principal Component Analysis (PCA) performed on pH and phenol values highlighted three clusters of olive cultivars. Throughout the brining period, lactic acid bacteria were always present while staphylococci and coliform bacteria disappeared after 30 and 90 days, respectively.
Collapse
Affiliation(s)
- Cinzia Benincasa
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria - Olive Growing and Olive Oil Industry Research Centre (CRA-OLI), C.da Li Rocchi, 87036 Rende (CS), Italy
| | - Serena Muccilli
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria - Research Center for Citriculture and Mediterranean Crops (CRA-ACM), Corso Savoia, 190 - 95024 Acireale (CT), Italy
| | - Margherita Amenta
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria - Research Center for Citriculture and Mediterranean Crops (CRA-ACM), Corso Savoia, 190 - 95024 Acireale (CT), Italy
| | - Enzo Perri
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria - Olive Growing and Olive Oil Industry Research Centre (CRA-OLI), C.da Li Rocchi, 87036 Rende (CS), Italy
| | - Flora V Romeo
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria - Research Center for Citriculture and Mediterranean Crops (CRA-ACM), Corso Savoia, 190 - 95024 Acireale (CT), Italy.
| |
Collapse
|
17
|
Ramírez E, Gandul-Rojas B, Romero C, Brenes M, Gallardo-Guerrero L. Composition of pigments and colour changes in green table olives related to processing type. Food Chem 2015; 166:115-124. [DOI: 10.1016/j.foodchem.2014.05.154] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2013] [Revised: 05/27/2014] [Accepted: 05/29/2014] [Indexed: 11/16/2022]
|
18
|
Ramírez E, Medina E, Brenes M, Romero C. Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9569-75. [PMID: 25209163 DOI: 10.1021/jf5027982] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The main Spanish table olive varieties supplied by different olive cooperatives were investigated for their polyphenol compositions and the endogenous enzymes involved in their transformations during two growing seasons. Olives of the Manzanilla variety had the highest concentration in total polyphenols, followed by the Hojiblanca and Gordal varieties. The Gordal and Manzanilla cultivars showed the highest polyphenol oxidase activities. The Gordal cultivar presented a greater β-glucosidase and esterase activity than the others. An important influence of pH and temperature on the optimal activity of these enzymes was also observed. The polyphenol oxidase activity increased with temperature, and peroxidase activity was optimal at 35 °C. The β-glucosidase and esterase activities were at their maximum at 30 and 55 °C, respectively. The oxidase and β-glucosidase activities were at their maximum at the pH of the raw fruit. These results will contribute to the knowledge of the enzyme transformation of oleuropein in natural table olives.
Collapse
Affiliation(s)
- Eva Ramírez
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC) , Avenida Padre Garcı́a Tejero 4, 41012 Seville, Spain
| | | | | | | |
Collapse
|
19
|
Landete JM. Updated knowledge about polyphenols: functions, bioavailability, metabolism, and health. Crit Rev Food Sci Nutr 2012; 52:936-48. [PMID: 22747081 DOI: 10.1080/10408398.2010.513779] [Citation(s) in RCA: 219] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Polyphenols are important constituents of food products of plant origin. Fruits, vegetables, and beverages are the main sources of phenolic compounds in the human diet. These compounds are directly related to sensory characteristics of foods such as flavor, astringency and color. Polyphenols are extensively metabolized both in tissues and by the colonic microbiota. Normally, the circulating polyphenols are glucuronidated and/or sulphated and no free aglycones are found in plasma. The presence of phenolic compounds in the diet is beneficial to health due to their antioxidant, anti-inflammatory, and vasodilating properties. The health effects of polyphenols depend on the amount consumed and their bioavailability. Moreover, polyphenols are able to kill or inhibit the growth of microorganisms such as bacteria, fungi, or protozoans. Some dietary polyphenols may have significant effects on the colonic flora providing a type of prebiotic effect. The anti-nutrient properties of polyphenols are also discussed in this paper. The antioxidant, anti-inflammatory, vasodilating, and prebiotic properties of polyphenols make them potential functional foods.
Collapse
Affiliation(s)
- J M Landete
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Paterna, (Valencia), España.
| |
Collapse
|
20
|
Kumral A, Korukluoglu M, Romero C, de Castro A, Ruiz-Barba JL, Brenes M. Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1859-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
21
|
Medina E, Morales-Sillero A, Ramírez EM, Rallo P, Brenes M, Romero C. New genotypes of table olives: profile of bioactive compounds. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03107.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Eduardo Medina
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Avda. Padre García Tejero 4; 41012; Seville; Spain
| | - Ana Morales-Sillero
- Departamento de Ciencias Agroforestales; Universidad de Sevilla; Ctra. de Utrera km 1; 41013; Sevilla; Spain
| | - Eva Mª Ramírez
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Avda. Padre García Tejero 4; 41012; Seville; Spain
| | - Pilar Rallo
- Departamento de Ciencias Agroforestales; Universidad de Sevilla; Ctra. de Utrera km 1; 41013; Sevilla; Spain
| | - Manuel Brenes
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Avda. Padre García Tejero 4; 41012; Seville; Spain
| | - Concepción Romero
- Food Biotechnology Department; Instituto de la Grasa (IG-CSIC); Avda. Padre García Tejero 4; 41012; Seville; Spain
| |
Collapse
|
22
|
|
23
|
González-Hidalgo I, Bañón S, Ros JM. Evaluation of table olive by-product as a source of natural antioxidants. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02892.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
24
|
Servili M, Rizzello CG, Taticchi A, Esposto S, Urbani S, Mazzacane F, Di Maio I, Selvaggini R, Gobbetti M, Di Cagno R. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. Int J Food Microbiol 2011; 147:45-52. [PMID: 21458095 DOI: 10.1016/j.ijfoodmicro.2011.03.006] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2010] [Revised: 02/15/2011] [Accepted: 03/03/2011] [Indexed: 11/26/2022]
Abstract
Functional milk beverages (FMB100 and FMB200) fortified with phenolic compounds (100 and 200mg/l) extracted from olive vegetable water, and fermented with γ-amino butyric acid (GABA)-producing (Lactobacillus plantarum C48) and autochthonous human gastro-intestinal (Lactobacillus paracasei 15N) lactic acid bacteria were manufactured. A milk beverage (MB), without addition of phenolic compounds, was used as the control. Except for a longer latency phase of FMB200, the three beverages showed an almost similar kinetic of acidification, consumption of lactose and synthesis of lactic acid. Apart from the beverage, Lb. plantarum C48 showed a decrease of ca. Log 2.52-2.24 cfu/ml during storage. The cell density of functional Lb. paracasei 15N remained always above the value of Log 8.0 cfu/ml. During fermentation, the total concentration of free amino acids markedly increased without significant (P > 0.05) differences between beverages. The concentration of GABA increased during fermentation and further storage (63.0 ± 0.6-67.0 ± 2.1mg/l) without significant (P > 0.05) differences between beverages. After fermentation, FMB100 and FMB200 showed the same phenolic composition of the phenol extract from olive vegetable water but a different ratio between 3,4-DHPEA and 3,4-DHPEA-EDA. During storage, the concentrations of 3,4-DHPEA-EDA, p-HPEA and verbascoside of both FMB100 and FMB200 decreased. Only the concentration of 3,4-DHPEA increased. As shown by SPME-GC-MS analysis, diactetyl, acetoin and, especially, acetaldehyde were the main volatile compounds found. The concentration of phenolic compounds does not interfere with the volatile composition. Sensory analyses based on triangle and paired comparison tests showed that phenolic compounds at the concentrations of 100 or 200mg/l were suitable for addition to functional milk beverages.
Collapse
Affiliation(s)
- M Servili
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, University of Perugia, 06126 Perugia, Italy
| | | | | | | | | | | | | | | | | | | |
Collapse
|
25
|
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]
|