Fourier transform mid-infrared spectroscopy evaluation of early stages of virgin olive oil autoxidation

Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

Getting inside on virgin olive oil (VOO) photooxidation kinetics through combined generalized 2D correlation analysis and moving window 2D correlation analysis of ATR-FTIR spectra

The generalized two-dimensional correlation spectroscopy (g2D-COR spectroscopy) analysis combined with its extended version moving-window 2D-COR (MW-2D-COR) was performed on a set of kinetic ATR-FTIR spectral data. The former is a mathematical method that is applied to a set of spectra collected for a sample exposed to an external perturbation (e.g. storage time). Virgin olive oils (VOOs) of similar fatty acid composition, chlorophyll, and a-tocopherol content were photooxidized (10,912 Lx, no headspace, 24 h). The proposed approach revealed hidden information under specific ATR-FTIR bands and the order of events was established using appropriate rules. MW-2D-COR analysis displayed the evolution of changes during storage. In this way, the detection of the time interval upon which spectral changes are observed was evidenced. As an overview, MW plots of the analyzed samples revealed three time-zones in which changes tend to maximize, with the first one to reach a peak at ~2.5 h. The area around 2850-2930 cm^-1 including bands assigned to the symmetric and asymmetric stretching vibration of the aliphatic -CH₂- bonds, was the one found to be affected in all VOOs. The time interval upon which spectral changes are first detected in the corresponding area could serve as an index for the commencement of the loss of freshness. Present findings highlight the need to combine the two types of correlation analyses to obtain meaningful information on VOO photooxidation kinetics. Lipid scientists may gain an extra tool in their efforts to understand oxidation phenomena.

Evaluation of salt influence on sugar consumption by suspension cells based on spectroscopic analysis

The influence of metal salt on sugar consumption by suspension cells in food models constructed by a sugar and salt aqueous solution was investigated based on mid-infrared spectroscopic analysis. The contaminated suspension cells in the food model could be detected using the spectral feature change that measured the present spectrum subtracted in the initial spectrum. The cells were prepared for growth and although the cell did not grow under the induction period, the cell activation (start of sugar metabolism) was detected on the subtracted spectral behavior before the cell growth. The rough grasp of the spectral change behavior is useful for the high-throughput spectroscopic method to detect the contaminated cell activation. Furthermore, the detailed sugar consumption kinetics of the cells was also investigated based on the spectroscopic method. The kind of added salt in the food model influenced the cell activation and the potassium ions play an important role in the plant cells. The living cells activity in fresh food may act to prevent microbial contamination and to suppress the growth of the contaminated microorganism. Both the simple and detailed analyses based on the spectroscopic method presented in this study might be useful for risk management of food.