1
|
Alfonzo A, Alongi D, Prestianni R, Pirrone A, Naselli V, Viola E, De Pasquale C, La Croce F, Gaglio R, Settanni L, Francesca N, Moschetti G. Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. Food Microbiol 2024; 120:104477. [PMID: 38431323 DOI: 10.1016/j.fm.2024.104477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 03/05/2024]
Abstract
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.
Collapse
Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Davide Alongi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Francesco La Croce
- Geolive Belice S.r.l., S.S. 115 Km Dir, Marinella, Castelvetrano, 91022, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy.
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| |
Collapse
|
2
|
Tsoungos A, Pemaj V, Slavko A, Kapolos J, Papadelli M, Papadimitriou K. The Rising Role of Omics and Meta-Omics in Table Olive Research. Foods 2023; 12:3783. [PMID: 37893676 PMCID: PMC10606081 DOI: 10.3390/foods12203783] [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: 09/07/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Table olives are often the result of fermentation, a process where microorganisms transform raw materials into the final product. The microbial community can significantly impact the organoleptic characteristics and safety of table olives, and it is influenced by various factors, including the processing methods. Traditional culture-dependent techniques capture only a fraction of table olives' intricate microbiota, prompting a shift toward culture-independent methods to address this knowledge gap. This review explores recent advances in table olive research through omics and meta-omics approaches. Genomic analysis of microorganisms isolated from table olives has revealed multiple genes linked to technological and probiotic attributes. An increasing number of studies concern metagenomics and metabolomics analyses of table olives. The former offers comprehensive insights into microbial diversity and function, while the latter identifies aroma and flavor determinants. Although proteomics and transcriptomics studies remain limited in the field, they have the potential to reveal deeper layers of table olives' microbiome composition and functionality. Despite the challenges associated with implementing multi-omics approaches, such as the reliance on advanced bioinformatics tools and computational resources, they hold the promise of groundbreaking advances in table olive processing technology.
Collapse
Affiliation(s)
- Anastasios Tsoungos
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - Violeta Pemaj
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - Aleksandra Slavko
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - John Kapolos
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - Marina Papadelli
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (A.T.); (V.P.); (A.S.); (J.K.); (M.P.)
| | - Konstantinos Papadimitriou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| |
Collapse
|
3
|
Ruiz-Barba JL, Sánchez AH, López-López A, Cortés-Delgado A, Montaño A. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar). Food Microbiol 2023; 113:104286. [PMID: 37098427 DOI: 10.1016/j.fm.2023.104286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 04/10/2023] [Accepted: 04/11/2023] [Indexed: 04/27/2023]
Abstract
Microbial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia, and Saccharomyces were the dominant microbial communities in the Spanish style, whereas Allidiomarina, Halomonas, Saccharomyces, Pichia, and Nakazawaea predominated in the Natural style. Numerous qualitative and quantitative differences in individual volatiles between both fermentations were found. The final products mainly differed in total amounts of volatile acids and carbonyl compounds. In addition, in each olive style, strong positive correlations were found between the dominant microbial communities and various volatile compounds, some of them previously reported as aroma-active compounds in table olives. The findings from this study provide a better understanding of each fermentation process and may help the development of controlled fermentations using starter cultures of bacteria and/or yeasts for the production of high-quality green table olives from Manzanilla cultivar.
Collapse
Affiliation(s)
- José Luis Ruiz-Barba
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| | - Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| | - Antonio López-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013, Seville, Spain.
| |
Collapse
|
4
|
Sánchez R, Pérez-Nevado F, Martillanes S, Montero-Fernández I, Lozano J, Martín-Vertedor D. Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
5
|
Vaccalluzzo A, Celano G, Pino A, Calabrese FM, Foti P, Caggia C, Randazzo C. Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives. Front Microbiol 2022; 12:771636. [PMID: 35281313 PMCID: PMC8914321 DOI: 10.3389/fmicb.2021.771636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 12/23/2021] [Indexed: 11/20/2022] Open
Abstract
The present study aimed to evaluate the effect of selected Lactiplantibacillus plantarum strains on both microbiota composition and volatile organic compound profile of Sicilian table olives. Two mixed cultures, named O1 and O2, were set up for pilot-plan scale fermentations at 5% of NaCl. Uninoculated table olives at 5 and 8% (C5 and C8) of salt were used as control. The fermentation process was monitored until 80 days through a dual approach, which included both classical microbiological and 16S amplicon-based sequencing and volatilomics analyses. Compared with control samples (C5 and C8), experimental samples, inoculated with starter cultures (O1 and O2), exhibited a faster acidification with a more pronounced drop in pH. Metagenetics data revealed significant differences of microbiota composition among samples, highlighting the dominance of lactobacilli in both experimental samples; a high occurrence of Enterobacter genus only in control samples with 5% of NaCl; and the presence of Bacteroides, Faecalibacterium, Klebsiella, and Raoultella genera only in control samples with 8% of NaCl. Furthermore, microbiota composition dynamics, through the fermentation process, significantly affected the volatile organic compounds of the final products, whereas no compounds involved in off-odors metabolites were detected in all samples investigated. In conclusion, the addition of the proposed starter cultures and the use of low concentrations of sodium chloride positively affected the microbiota and volatile organic compounds, ensuring the microbiological safety and the pleasant flavors of the final product.
Collapse
Affiliation(s)
- Amanda Vaccalluzzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
- ProBioEtna srl, Spin-off of University of Catania, Catania, Italy
| | | | - Paola Foti
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
- ProBioEtna srl, Spin-off of University of Catania, Catania, Italy
| | - Cinzia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
- ProBioEtna srl, Spin-off of University of Catania, Catania, Italy
- *Correspondence: Cinzia Randazzo,
| |
Collapse
|
6
|
Sab C, Romero C, Brenes M, Montaño A, Ouelhadj A, Medina E. Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style. Front Microbiol 2021; 12:729436. [PMID: 34803946 PMCID: PMC8600317 DOI: 10.3389/fmicb.2021.729436] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 10/07/2021] [Indexed: 12/01/2022] Open
Abstract
Olives from the Sigoise, Verdale, and Sevillana cultivars were elaborated as Spanish-style table olives by four Algerian factories, and the quality and food safety of the industrial table olives have been studied by the analysis of physicochemical and microbiological parameters. Differences were observed between the treatments carried out by the different factories throughout the manufacturing process, especially during the washing stage, but no significant differences were found between the analyzed samples for the concentration of sugars and polyphenols. The final pH values reached at the end of fermentation ranged between 5.04 and 4.27, and the titratable acidity was above 0.4% for all samples. Lactic and acetic acids were produced in mean concentrations of 0.68% and 0.21% as a result of lactic acid bacteria (LAB) and yeast metabolism, respectively. However, the presence of butyric, isobutyric, and propionic acids was also detected, and was related to the growth of undesirable spoilage microorganisms, responsible for secondary fermentations. The high-throughput sequencing of bacterial DNA suggested the dominance of LAB species belonging to genera Lactiplantibacillus, Leuconostoc, Pediococcus, Oenococcus, or Enterococcus. The Enterobacteriaceae family was detected during the first days of brining and in only one sample after 120 days of fermentation. Other spoilage microorganisms were found, such as Lentilactobacillus buchneri or the Pectinatus and Acetobacter genera, capable of consuming lactic acid and these played an essential role in the onset of spoilage. The Clostridium and Enterobacter genera, producers of butyric and propionic acids, were responsible for the malodorous fermentation present in the industrial samples that were analyzed. The study concluded that the safety of the table olives analyzed was compromised by the presence of undesirable microorganisms and microbial stability was not guaranteed. The elaboration process can be improved by reducing the washing steps and the time should be reduced to avoid the loss of fermentable matter, with the goal of reaching a pH < 4.0 after the fermentation and preventing the possibility of the growth of spoilage microorganisms and foodborne pathogens.
Collapse
Affiliation(s)
- Chafiaa Sab
- Laboratory of Food Quality and Food Safety, Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University, Tizi Ouzou, Algeria
| | - Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa, IG-CSIC, Seville, Spain
| | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa, IG-CSIC, Seville, Spain
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa, IG-CSIC, Seville, Spain
| | - Akli Ouelhadj
- Laboratory of Food Quality and Food Safety, Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University, Tizi Ouzou, Algeria
| | - Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa, IG-CSIC, Seville, Spain
| |
Collapse
|
7
|
Montaño A, Cortés‐Delgado A, López‐López A, Sánchez AH. Changes in the volatile composition of Spanish‐style green table olives induced by pasteurisation treatment. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alfredo Montaño
- Food Biotechnology Department Instituto de la Grasa (CSIC) Utrera road, km 1 Seville 41013 Spain
| | - Amparo Cortés‐Delgado
- Food Biotechnology Department Instituto de la Grasa (CSIC) Utrera road, km 1 Seville 41013 Spain
| | - Antonio López‐López
- Food Biotechnology Department Instituto de la Grasa (CSIC) Utrera road, km 1 Seville 41013 Spain
| | - Antonio Higinio Sánchez
- Food Biotechnology Department Instituto de la Grasa (CSIC) Utrera road, km 1 Seville 41013 Spain
| |
Collapse
|
8
|
Volatile Composition of Industrially Fermented Table Olives from Greece. Foods 2021; 10:foods10051000. [PMID: 34063279 PMCID: PMC8147446 DOI: 10.3390/foods10051000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/22/2021] [Accepted: 04/29/2021] [Indexed: 01/18/2023] Open
Abstract
Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives’ growing location.
Collapse
|
9
|
Montaño A, Cortés-Delgado A, Sánchez AH, Ruiz-Barba JL. Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium. Food Microbiol 2021; 98:103788. [PMID: 33875216 DOI: 10.1016/j.fm.2021.103788] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/11/2021] [Accepted: 03/12/2021] [Indexed: 12/18/2022]
Abstract
The production of volatile compounds in naturally fermented green table olives from Manzanilla cultivar was investigated. A total of 62 volatile compounds were detected after 24 weeks of fermentation. To clarify the contribution of yeasts to the formation of these compounds, such microorganisms were isolated from the corresponding fermenting brines. Five major yeast strains were identified: Nakazawaea molendinolei NC168.1, Zygotorulaspora mrakii NC168.2, Pichia manshurica NC168.3, Candida adriatica NC168.4, and Candida boidinii NC168.5. When these yeasts were grown as pure cultures in an olive-derived culture medium, for 7 days at 25 °C, the number of volatiles produced ranged from 22 (P. manshurica NC168.3) to 60 (C. adriatica NC168.4). Contribution of each yeast strain to the qualitative volatile profile of fermenting brines ranged from 19% (P. manshurica NC168.3) to 48% (Z. mrakii NC168.2 and C. adriatica NC168.4). It was concluded that C. adriatica NC168.4 presented the best aromatic profile, being a solid candidate to be part of a novel starter culture to enhance the organoleptic properties of naturally fermented green table olives.
Collapse
Affiliation(s)
- Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain.
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain.
| | - Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain.
| | - José Luis Ruiz-Barba
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain.
| |
Collapse
|
10
|
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]
|
11
|
Garrido-Fernández A, Benítez-Cabello A, Rodríguez-Gómez F, Jiménez-Díaz R, Arroyo-López FN, Morales ML. Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis. Food Microbiol 2020; 94:103659. [PMID: 33279084 DOI: 10.1016/j.fm.2020.103659] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 10/06/2020] [Accepted: 10/07/2020] [Indexed: 01/18/2023]
Abstract
This work relates native lactic acid bacteria (LAB) (Lactobacillus pentosus LPG1, L. pentosus Lp13, and Lactobacillus plantarum Lpl15) and yeast (Wickerhamomyces anomalus Y12) starters to the volatile components (VOCs) produced in green Spanish-style table olives. For this aim, the VOC profile was considered as compositional data (CoDa). The CoDa analysis generated new information on the relationship among inocula and VOCs through the tetrahedral plot, CoDa-biplot, variation array matrix, and CoDa dendrogram. The ilr (which includes pivot) coordinates (Euclidean space) from VOCs produced more reliable starters' clustering than the original data. The potential VOC markers, identified by a test based on the pairwise comparison of the logratio variation arrays from the whole data set and the individual groups, were (starters in the parenthesis): 2-phenylethyl acetate (LPG1, Y12, Y12 + LAB), methanol (Lpl15), cis-2-penten-1-ol (LPG1, Y12, Y12 + LAB), 2-methyl-3-hexanol (LPG1, Y12), U (non-identified) C (m/z 83-112-97) (Y12) and UF (m/z 95-154-110) (LPG1, Y12 + LAB). Besides, some VOCs were partial/totally inhibited by specific starters: 2-methyl-1-propanol (Lp13, Y12 + LAB), 2-phenyl ethanol (Lp13), furfuryl methyl ether (Y12 + LAB), purpurocatechol (Y12, Y12 + LAB), 4-ethyl guaiacol (Lp13, Lpl15), 4-ethyl phenol (Lpl15), 5-tert-butylpyrogallol (Lp13, Lpl15), and UE (m/z 111-198) (Lp13). A better understanding of the relationship between starters and their VOC may facilitate modelling the flavour and quality of Spanish-style green table olive fermentations.
Collapse
Affiliation(s)
- Antonio Garrido-Fernández
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain
| | - Antonio Benítez-Cabello
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain.
| | - Francisco Rodríguez-Gómez
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain
| | - Rufino Jiménez-Díaz
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain
| | - Francisco Noé Arroyo-López
- Instituto de la Grasa (CSIC), Departamento de Biotecnología de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain
| | - M Lourdes Morales
- Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla, C/P. García González, nº 2, 41012, Seville, Spain
| |
Collapse
|
12
|
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.
Collapse
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.
| |
Collapse
|
13
|
FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation. Food Microbiol 2020; 92:103606. [PMID: 32950142 DOI: 10.1016/j.fm.2020.103606] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 01/18/2023]
Abstract
Table olives are considered the most widespread fermented food in the Mediterranean area and their consumption is expanding all over the world. This fermented vegetable can be considered as a natural functional food thanks to their high nutritional value and high content of bioactive compounds that contribute to the health and well-being of consumers. The presence of bioactive compounds is strongly influenced by a complex microbial consortium, traditionally exploited through culture-dependent approaches. Recently, the rapid spread of omics technologies has represented an important challenge to better understand the function, the adaptation and the exploitation of microbial diversity in different complex ecosystems, such as table olives. This review provides an overview of the potentiality of omics technologies to in depth investigate the microbial composition and the metabolic processes that drive the table olives fermentation, affecting both sensorial profile and safety properties of the final product. Finally, the review points out the role of omics approaches to raise at higher sophisticated level the investigations on microbial, gene, protein, and metabolite, with huge potential for the integration of table olives composition with functional assessments.
Collapse
|
14
|
Sánchez AH, López-López A, Cortés-Delgado A, de Castro A, Montaño A. Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars). Food Res Int 2019; 127:108733. [PMID: 31882090 DOI: 10.1016/j.foodres.2019.108733] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 09/27/2019] [Accepted: 09/29/2019] [Indexed: 01/19/2023]
Abstract
The aroma profile and volatile composition of 8 samples of black ripe olives from Manzanilla and Hojiblanca cultivars were analyzed with the aim to characterize this type of table olive. The aroma of samples was described by a sensory panel using quantitative descriptive analysis (QDA), whereas the volatiles were analyzed by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Eleven odor descriptors (briny, sautéed mushroom, earthy/soil-like, oak barrel, nutty, artificial fruity/floral, natural fruity/floral, vinegary, alcohol, fishy/ocean-like, and cheesy) were evaluated, of which only one descriptor (briny) showed a significant difference between cultivars. A total of 74 volatile compounds were identified in the headspace of samples, of which 12 were identified as significant volatiles contributing to the discrimination between Manzanilla and Hojiblanca black ripe olives. Partial least squares (PLS) regression was able to predict one odor descriptor (nutty) with sufficient accuracy and allowed identifying the volatiles that highly contributed to three odor descriptors of black ripe olives (nutty, natural fruity/floral, and cheesy).
Collapse
Affiliation(s)
- Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain.
| | - Antonio López-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain.
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Utrera Road, km 1, 41013 Seville, Spain.
| | - Antonio de Castro
- 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.
| |
Collapse
|
15
|
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.
Collapse
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.
| |
Collapse
|
16
|
Tufariello M, Anglana C, Crupi P, Virtuosi I, Fiume P, Di Terlizzi B, Moselhy N, Attay HA, Pati S, Logrieco AF, Mita G, Bleve G. Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2504-2512. [PMID: 30379330 DOI: 10.1002/jsfa.9460] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 08/28/2018] [Accepted: 10/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Table olive fermentation is an unpredictable process and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot-scale production by spontaneous fermentation as a control, olives started with previously selected Saccharomyces cerevisiae strains and fermentation driven by commercial S. cerevisiae baker's yeast strain were carried out for each of Manzanilla, Picual and Kalamàta table olive cultivars. RESULTS Time of fermentation was significantly shortened to 40 days to complete the transformation process for all three tested cultivars. Inoculated table olives were enhanced in their organoleptic and nutritional properties in comparison with corresponding samples obtained by spontaneous fermentation. The use of starters was also able to improve safety traits of table olives in terms of biogenic amine reduction as well as absence of undesired microorganisms at the end of the process. CONCLUSIONS Autochthonous, but also non-autochthonous, yeasts can be used to start and control table olive fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Maria Tufariello
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| | - Chiara Anglana
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| | - Pasquale Crupi
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura - Centro di Ricerca Viticoltura ed Enologia, Turi (BA), Italy
| | | | | | | | | | | | - Sandra Pati
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy
| | - Antonio F Logrieco
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Bari, Italy
| | - Giovanni Mita
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| |
Collapse
|
17
|
Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives. Food Chem 2019; 271:543-549. [DOI: 10.1016/j.foodchem.2018.07.166] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/10/2018] [Accepted: 07/24/2018] [Indexed: 11/20/2022]
|
18
|
Mastralexi A, Mantzouridou FT, Tsimidou MZ. Evolution of Safety and Other Quality Parameters of the Greek PDO Table Olives “Prasines Elies Chalkidikis” During Industrial Scale Processing and Storage. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800171] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Aspasia Mastralexi
- Laboratory of Food Chemistry and TechnologySchool of ChemistryAristotle University of Thessaloniki (AUTH)Thessaloniki541 24Greece
| | - Fani Th. Mantzouridou
- Laboratory of Food Chemistry and TechnologySchool of ChemistryAristotle University of Thessaloniki (AUTH)Thessaloniki541 24Greece
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and TechnologySchool of ChemistryAristotle University of Thessaloniki (AUTH)Thessaloniki541 24Greece
| |
Collapse
|
19
|
Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives. Metabolites 2018; 8:metabo8040073. [PMID: 30384453 PMCID: PMC6316098 DOI: 10.3390/metabo8040073] [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: 10/04/2018] [Revised: 10/23/2018] [Accepted: 10/29/2018] [Indexed: 12/25/2022] Open
Abstract
The aim of the present study was to assess the malodorous spoilages of Spanish-style green table olives through microbial and metabolite composition using current measuring techniques (e.g., high-throughput DNA sequencing, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry). Under different alkaline and washing conditions, the spoilage fermentations were reproduced with Gordal and Manzanilla olive cultivars using a low salt concentration (71 g L−1 NaCl) in the initial brine. The degradation of lactic acid and significant increases in volatile fatty acids and phenols were found in all the spoiled samples in comparison with the unspoiled control samples. According to high-throughput DNA sequencing, Cardiobacteriaceae and Ruminococcus were the dominant bacteria in the spoiled samples. PLS regression and Pearson’s correlation coefficient analyses revealed positive and negative correlations among microbial communities, metabolites, and sensory spoilage descriptors. Notably, the “zapatera” descriptor was significantly associated with Propionibacterium, which was positively correlated with acetic acid, propionic acid, succinic acid, and methyl propanoate; while the “butyric” descriptor exhibited a significant positive relationship with the genus Ruminococcus, which gave an almost significant correlation with propionic and butyric acids.
Collapse
|
20
|
Selli S, Kelebek H, Kesen S, Sonmezdag AS. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4104-4111. [PMID: 29388215 DOI: 10.1002/jsfa.8927] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 12/23/2017] [Accepted: 01/24/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Olives are processed in different ways depending on consumption habits, which vary between countries. Different de-bittering methods affect the aroma and aroma-active compounds of table olives. This study focused on analyzing the aroma and aroma-active compounds of black dry-salted olives using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. RESULTS Thirty-nine volatile compounds which they have a total concentration of 29 459 µg kg-1 , were determined. Aroma extract dilution analysis (AEDA) was used to determine key aroma compounds of table olives. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds in the sample were methyl-2-methyl butyrate (tropical, sweet; FD: 512) and (Z)-3-hexenol (green, flowery; FD: 256). Phenolic compounds in table olives were also analyzed by LC-DAD-ESI-MS/MS. A total of 20 main phenolic compounds were identified and the highest content of phenolic compound was luteolin-7-glucoside (306 mg kg-1 ), followed by verbascoside (271 mg kg-1 ), oleuropein (231 mg kg-1 ), and hydroxytyrosol (3,4-DHPEA) (221 mg kg-1 ). CONCLUSION Alcohols, carboxylic acids, and lactones were qualitatively and quantitatively the dominant volatiles in black dry-salted olives. Results indicated that esters and alcohols were the major aroma-active compounds. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Serkan Selli
- Food Engineering Department, Faculty of Agriculture, University of Cukurova, Adana, Turkey
| | - Hasim Kelebek
- Food Engineering Department, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey
| | - Songul Kesen
- Food Technology Department, Vocational High School of Naci Topcuoglu, University of Gaziantep, Gaziantep, Turkey
| | - Ahmet Salih Sonmezdag
- Gastronomy and Culinary Arts Department, Faculty of Fine Arts, University of Gaziantep, Gaziantep, Turkey
| |
Collapse
|
21
|
Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.058] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|