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Alvanoudi P, Kalogeropoulou A, Nenadis N, Stathopoulos P, Skaltsounis AL, Mantzouridou FT. Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects. Food Res Int 2024; 191:114710. [PMID: 39059960 DOI: 10.1016/j.foodres.2024.114710] [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: 04/12/2024] [Revised: 05/30/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Table olives are among the most popular fermented foods and cv. Chalkidiki green table olives are particularly popular in both Greek and international markets. This work aimed at comparatively investigating the effect of processing method on the production of Spanish-style and natural cv. Chalkidiki green olives during fermentation and 12-month storage in brines with different chloride salts composition (NaCl, KCl, CaCl2) at industrial scale. All delivered products were safe with satisfactory color and texture characteristics. Employment of UPLC-HRMS revealed differences in metabolites' profile of polar extracts from olives and brines between the processing methods. Τhe application of alkali treatment drastically decreased the content of hydroxytyrosol and tyrosol in drupes, still an essential amount (1037-2012 and 385-885 mg/kg dry flesh, respectively) of these health-promoting phenolic compounds was retained in all products, even after storage. Noteworthy, fermentation of natural olives in brine (5 % NaCl) yielded in products with significantly lower Na levels in olive flesh (1.7 g/100 g), followed by Spanish-style olives fermented in low (4 %) and high (8 %) NaCl brines (2.7 and 5.2 g Na/100 g, respectively), supporting the efforts toward the establishment of table olives as functional food. Moreover, maslinic and oleanolic acids content was 1.5-2-fold higher in the natural table olives compared to the Spanish-style ones owing to the detrimental effect of alkali treatments. The processing method did not exert a differential effect on α-tocopherol content of olives. Sensory analysis indicated that all the final products were acceptable by consumers, with a slight preference for Spanish-style green olives fermented in brines with 50 % lower NaCl content. Present findings could be beneficial to the ongoing endeavor directed for the establishment of table olives as a source of bioactive compounds that concerns both industrial and scientific communities.
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Affiliation(s)
- Panagiota Alvanoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Aggeliki Kalogeropoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Panagiotis Stathopoulos
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Alexios-Leandros Skaltsounis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Fani Th Mantzouridou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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López-López A, Moreno-Baquero JM, Garrido-Fernández A. The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content. Foods 2023; 12:2307. [PMID: 37372518 DOI: 10.3390/foods12122307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The desalting process is critical for packaging table olives in brine with reduced NaCl or fortified mineral nutrients. In this study, the effect of desalting on the physicochemical characteristics and mineral content of green Manzanilla Spanish-style (plain and stuffed with pepper paste) and DOP Aloreña de Málaga table olives was investigated for the first time. The surface colour of the fruits turned slightly brownish, and the olives became somewhat softer. The lactic acid, the mineral macronutrients (mainly) and micronutrient contents decreased, while flesh moisture increased. The kinetic parameters of the minerals' losses depended on the presentation, with the estimated values for plain olives being the lowest (slowest desalting). Overall, the desalting process resulted in slight quality damage and a moderated decrease in the mineral concentration in the flesh, leading to some product degradation. This study provides quantitative information on these changes that may affect the commercial value of the final products and offers information for viable designs.
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Affiliation(s)
- Antonio López-López
- Instituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain
| | - José María Moreno-Baquero
- Instituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain
| | - Antonio Garrido-Fernández
- Instituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain
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López-García E, Benítez-Cabello A, Martín-Arranz V, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN. Optimisation of working parameters for lactic acid bacteria and yeast recovery from table olive biofilms, preserving fruit integrity and reducing chloroplast recovery. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Anagnostopoulos DA, Tsaltas D. Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future. Front Microbiol 2022; 12:797295. [PMID: 35095807 PMCID: PMC8793684 DOI: 10.3389/fmicb.2021.797295] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Accepted: 12/01/2021] [Indexed: 01/18/2023] Open
Abstract
Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially increasing year by year, worldwide. Despite its significance, olive’s processing is still craft based, not changed since antiquity, leading to the production of an unstable final product with potential risk concerns, especially related to deterioration. However, based on industrial needs and market demands for reproducible, safe, and healthy products, the modernization of olive fermentation processing is the most important challenge of the current decade. In this sense, the reduction of sodium content and more importantly the use of suitable starter cultures, exhibiting both technological and potential probiotic features, to drive the process may extremely contribute to this need. Prior, to achieve in this effort, the full understanding of table olive microbial ecology during fermentation, including an in-depth determination of microbiota presence and/or dominance and its functionality (genes responsible for metabolite production) that shape the sensorial characteristics of the final product, is a pre-requisite. The advent of meta-omics technology could provide a thorough study of this complex ecosystem, opening in parallel new insights in the field, such as the concept of microbial terroir. Herein, we provide an updated overview in the field of olive fermentation, pointing out some important challenges/perspectives that could be the key to the olive sector’s advancement and modernization.
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Affiliation(s)
- Dimitrios A Anagnostopoulos
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Dimitrios Tsaltas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
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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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Mantzouridou FT, Mastralexi A, Filippidou M, Tsimidou MZ. Challenges in the Processing Line of Spanish Style cv. Chalkidiki Green Table Olives Spontaneously Fermented in Reduced NaCl Content Brines. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900453] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Fani Th Mantzouridou
- Laboratory of Food Chemistry and Technology, School of Chemistry Aristotle University of Thessaloniki Thessaloniki 541 24 Greece
| | - Aspasia Mastralexi
- Laboratory of Food Chemistry and Technology, School of Chemistry Aristotle University of Thessaloniki Thessaloniki 541 24 Greece
| | - Maria Filippidou
- Laboratory of Food Chemistry and Technology, School of Chemistry Aristotle University of Thessaloniki Thessaloniki 541 24 Greece
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry Aristotle University of Thessaloniki Thessaloniki 541 24 Greece
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Schaide T, Cabrera-Bañegil M, Pérez-Nevado F, Esperilla A, Martín-Vertedor D. Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives. Journal of Food Science and Technology 2019; 56:3001-3013. [PMID: 31205355 DOI: 10.1007/s13197-019-03782-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2019] [Accepted: 04/12/2019] [Indexed: 12/12/2022]
Abstract
Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table olives increases when OLE and a yeast starter are used during a Spanish-style olive fermentation process. Several combinations were used: (1) fermentations trials with OLE combined with a strain of Saccharomyces cerevisiae; (2) fermentations with OLE; (3) control fermentations, with no extract or starter culture. During fermentation performed with the addition of OLE and yeasts, the yeast number remained stable for most of the time, resulting in a slight decrease of yeasts by the end of the process. The phenolic profile of olive flesh and brines of the trials was analysed during the fermentation. The addition of OLE increased the concentration of phenols in olive flesh and brines at the end of the fermentation; in these fermentations, hydroxytyrosol was the most abundant, at around 1700 mg/kg in olive flesh and 3500 mg/L in brines olive flesh, whereas in the control fermentation the concentrations were around 900 mg/kg and 2500 mg/L, respectively. In spite of adding OLE, the fermentation resulted in olives without bitterness. We can conclude that yeast inoculation combined with OLE improves safety, nutritional value and other properties of the final product, without affecting its sensorial qualities.
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Affiliation(s)
- Thaís Schaide
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,2Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura Avda, Adolfo Suárez, 06007 Badajoz, Spain
| | - Manuel Cabrera-Bañegil
- 2Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura Avda, Adolfo Suárez, 06007 Badajoz, Spain
| | - Francisco Pérez-Nevado
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
| | - Antonio Esperilla
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
| | - Daniel Martín-Vertedor
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
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Ferreira SL, Lemos VA, de Carvalho VS, da Silva EG, Queiroz AF, Felix CS, da Silva DL, Dourado GB, Oliveira RV. Multivariate optimization techniques in analytical chemistry - an overview. Microchem J 2018. [DOI: 10.1016/j.microc.2018.04.002] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Effect of chloride salts on the sensory and nutritional properties of cracked table olives of the Maçanilha Algarvia cultivar. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.06.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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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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11
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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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López-López A, Bautista-Gallego J, Moreno-Baquero JM, Garrido-Fernández A. Data on green Spanish-style Manzanilla table olives fermented in salt mixtures. Data Brief 2016; 8:709-16. [PMID: 27508222 PMCID: PMC4949811 DOI: 10.1016/j.dib.2016.06.036] [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: 05/18/2016] [Revised: 06/13/2016] [Accepted: 06/22/2016] [Indexed: 11/29/2022] Open
Abstract
This article contains processed data related to the research published in “Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives” [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly, it studies the relationship between the different colour parameters (L*, a*, b* and Ci), firmness, and sensory attributes (saltiness, bitterness, hardness, and fibrousness), and the composition of the initial brine in NaCl, KCl, and CaCl2. The composition of the brines affected the characteristics of the product. In general, the higher was the proportion of CaCl2 in the initial brines the better was the colour. Also, the presence of this salt mitigated the saltiness perception but increment those of bitterness, hardness, fibrousness, and crunchiness. Besides, most of the sensory attribute scores could successfully be predicted as a function of the Na, K, and Ca concentrations in the fermented olive flesh. The work allows the production of table olives with specific characteristics and predetermined mineral nutrient composition.
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Affiliation(s)
- Antonio López-López
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46. 41013 Sevilla, Spain
| | - Joaquín Bautista-Gallego
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46. 41013 Sevilla, Spain
| | - José María Moreno-Baquero
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46. 41013 Sevilla, Spain
| | - Antonio Garrido-Fernández
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46. 41013 Sevilla, Spain
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