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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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Pino A, Vaccalluzzo A, Solieri L, Romeo FV, Todaro A, Caggia C, Arroyo-López FN, Bautista-Gallego J, Randazzo CL. Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives. Front Microbiol 2019; 10:174. [PMID: 30800110 PMCID: PMC6376858 DOI: 10.3389/fmicb.2019.00174] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/22/2019] [Indexed: 11/13/2022] Open
Abstract
In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accelerate the debittering process. The latter was monitored through the increase of hydroxytyrosol compound. In addition, the potential probiotic Lactobacillus paracasei N24 strain was added after 60 days of fermentation. Un-inoculated brine samples at 5 and 8% of salt were used as control. The fermentation was monitored till 120 days through physico-chemical and microbiological analyses. In addition, volatile organic compounds and sensorial analyses were performed during the process and at the end of the fermentation, respectively. Lactic acid bacteria and yeasts were, in depth, studied by molecular methods and the occurrence of the potential probiotic N24 strain in the final products was determined. Results highlighted that inoculated brines exhibited a higher acidification and debittering rate than control ones. In addition, inoculated brines at 5% of salt exhibited higher polyphenols (hydoxytyrosol, tyrosol, and verbascoside) content compared to samples at 8% of NaCl, suggesting a stronger oleuropeinolytic activity of the starter at low salt concentration. Lactobacilli and yeasts dominated during the fermentation process, with the highest occurrence of L. plantarum and Wickerhamomyces anomalus, respectively. Moreover, the potential probiotic L. paracasei N24 strain was able to survive in the final product. Hence, the sequential inoculum of beta-glucosidase positive and potential probiotic strains could be proposed as a suitable technology to produce low salt Sicilian table olives.
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Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Amanda Vaccalluzzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Flora V. Romeo
- Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit, Acireale, Italy
| | - Aldo Todaro
- Department of Agricultural, Food and Forest Science, University of Palermo, Palermo, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Universidad Pablo de Olavide, Seville, Spain
| | - Joaquin Bautista-Gallego
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Universidad Pablo de Olavide, Seville, Spain
| | - Cinzia L. Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
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Bautista-Gallego J, Rodríguez-Gómez F, Romero-Gil V, Benítez-Cabello A, Arroyo-López FN, Garrido-Fernández A. Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride. Front Nutr 2018; 5:102. [PMID: 30416999 PMCID: PMC6213799 DOI: 10.3389/fnut.2018.00102] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 10/08/2018] [Indexed: 11/23/2022] Open
Abstract
The work assays the use of various concentrations of ZnCl2 (0.0-0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose, fructose, and mannitol) into the brine, which decreased as the ZnCl2 content increased. Over the study, sucrose and glucose were exhausted while fructose, although consumed, left some final residues and the use of mannitol was limited. Titratable acidity was always gradually formed causing the subsequent pH decrease, which stabilized at ≈3.5. Acetic and mainly lactic acid were also formed during the assay, reaching the highest level of lactic acid in the 0.050% ZnCl2 treatment, followed by the Control. The acids were formed by lactic acid bacteria (LAB) (Lactobacillus pentosus, 39%, and Lactobacillus plantarum, 61%). However, the most outstanding Zn effect was found on the olive sensory characteristics: its presence markedly reduced the bitter notes, increased the overall appreciation, and the treatment containing 0.075% ZnCl2 had the highest scores in hardness, crunchiness, and overall appreciation. Therefore, the addition of ZnCl2 into packaged natural table olives may lead to healthy products with desirable sensory characteristics which, in turn, could promote consumption.
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Affiliation(s)
- Joaquin Bautista-Gallego
- Food Biotechnology Department, Agencia Estatal Consejo Superior de Investigaciones Científicas, Instituto de la Grasa, Campus Universitario Pablo de Olavide, Seville, Spain
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Campus M, Değirmencioğlu N, Comunian R. Technologies and Trends to Improve Table Olive Quality and Safety. Front Microbiol 2018; 9:617. [PMID: 29670593 PMCID: PMC5894437 DOI: 10.3389/fmicb.2018.00617] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 03/16/2018] [Indexed: 12/17/2022] Open
Abstract
Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed.
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Affiliation(s)
- Marco Campus
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
| | - Nurcan Değirmencioğlu
- Department of Food Processing, Bandirma Vocational High School, Bandirma Onyedi Eylül University, Bandirma, Turkey
| | - Roberta Comunian
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
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López-López A, Bautista-Gallego J, Moreno-Baquero JM, Garrido-Fernández A. Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics. Food Chem 2016; 211:415-22. [DOI: 10.1016/j.foodchem.2016.05.093] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 04/07/2016] [Accepted: 05/14/2016] [Indexed: 10/21/2022]
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Wang F, Liu X, Shi Z, Tong R, Adams CA, Shi X. Arbuscular mycorrhizae alleviate negative effects of zinc oxide nanoparticle and zinc accumulation in maize plants--A soil microcosm experiment. CHEMOSPHERE 2016; 147:88-97. [PMID: 26761602 DOI: 10.1016/j.chemosphere.2015.12.076] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2015] [Revised: 10/22/2015] [Accepted: 12/21/2015] [Indexed: 05/21/2023]
Abstract
ZnO nanoparticles (NPs) are considered an emerging contaminant when in high concentration, and their effects on crops and soil microorganisms pose new concerns and challenges. Arbuscular mycorrhizal (AM) fungi (AMF) form mutualistic symbioses with most vascular plants, and putatively contribute to reducing nanotoxicity in plants. Here, we studied the interactions between ZnO NPs and maize plants inoculated with or without AMF in ZnO NPs-spiked soil. ZnO NPs had no significant adverse effects at 400 mg/kg, but inhibited both maize growth and AM colonization at concentrations at and above 800 mg/kg. Sufficient addition of ZnO NPs decreased plant mineral nutrient acquisition, photosynthetic pigment concentrations, and root activity. Furthermore, ZnO NPs caused Zn concentrations in plants to increase in a dose-dependent pattern. As the ZnO NPs dose increased, we also found a positive correlation with soil diethylenetriaminepentaacetic acid (DTPA)-extractable Zn. However, AM inoculation significantly alleviated the negative effects induced by ZnO NPs: inoculated-plants experienced increased growth, nutrient uptake, photosynthetic pigment content, and SOD activity in leaves. Mycorrhizal plants also exhibited decreased ROS accumulation, Zn concentrations and bioconcentration factor (BCF), and lower soil DTPA-extractable Zn concentrations at high ZnO NPs doses. Our results demonstrate that, at high contamination levels, ZnO NPs cause toxicity to AM symbiosis, but AMF help alleviate ZnO NPs-induced phytotoxicity by decreasing Zn bioavailability and accumulation, Zn partitioning to shoots, and ROS production, and by increasing mineral nutrients and antioxidant capacity. AMF may play beneficial roles in alleviating the negative effects and environmental risks posed by ZnO NPs in agroecosystems.
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Affiliation(s)
- Fayuan Wang
- Agricultural College, Henan University of Science and Technology, Luoyang 471003, People's Republic of China.
| | - Xueqin Liu
- Agricultural College, Henan University of Science and Technology, Luoyang 471003, People's Republic of China; College of Resources and Environment, Southwest University, Chongqing 400716, People's Republic of China; Life Science Department, Luoyang Normal University, Luoyang 471022, Henan, People's Republic of China
| | - Zhaoyong Shi
- Agricultural College, Henan University of Science and Technology, Luoyang 471003, People's Republic of China
| | - Ruijian Tong
- Life Science Department, Luoyang Normal University, Luoyang 471022, Henan, People's Republic of China
| | - Catharine A Adams
- Plant and Microbial Biology Department, University of California Berkeley, CA, USA
| | - Xiaojun Shi
- College of Resources and Environment, Southwest University, Chongqing 400716, People's Republic of China
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Alves M, Esteves E, Quintas C. Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.05.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1670-1677. [PMID: 25131513 DOI: 10.1002/jsfa.6870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Revised: 08/07/2014] [Accepted: 08/07/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl2 addition (0-1 g L(-1) ) on green Spanish-style table olive (cv. Manzanilla) packaging has been studied. RESULTS The presence of ZnCl2 affected the physico-chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl2 concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl2 , the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl2 were not differentiated from the traditional product. CONCLUSION Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish-style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics.
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Affiliation(s)
- Joaquín Bautista-Gallego
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Avda\Padre García Tejero, n° 4, 41012, Seville, Spain
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Bautista-Gallego J, Rantsiou K, Garrido-Fernández A, Cocolin L, Arroyo-López FN. Salt Reduction in Vegetable Fermentation: Reality or Desire? J Food Sci 2013; 78:R1095-100. [DOI: 10.1111/1750-3841.12170] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Accepted: 04/25/2013] [Indexed: 11/29/2022]
Affiliation(s)
| | - K. Rantsiou
- Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector; Via Leonardo da Vinci 44; 10095 Grugliasco; Torino; Italy
| | - A. Garrido-Fernández
- Dept. of Food Biotechnology; Instituto de la Grasa (CSIC), Avda, Padre García Tejero 4; 41012 Sevilla; Spain
| | - L. Cocolin
- Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector; Via Leonardo da Vinci 44; 10095 Grugliasco; Torino; Italy
| | - F. N. Arroyo-López
- Dept. of Food Biotechnology; Instituto de la Grasa (CSIC), Avda, Padre García Tejero 4; 41012 Sevilla; Spain
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