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Martín-Vertedor D, Schaide T, Boselli E, Martínez M, García-Parra J, Pérez-Nevado F. Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae. Molecules 2022; 27:molecules27062028. [PMID: 35335389 PMCID: PMC8950053 DOI: 10.3390/molecules27062028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022] Open
Abstract
Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (400 MPa, 4 and 6 min) was evaluated in Spanish-style table olives fermented with olive leaf extract (OLE) and S. cerevisiae compared with thermal pasteurization (P) at 80 °C for 15 min. HHP and P led to a significant reduction in yeast and aerobic mesophiles after the conservation treatment and during storage (300 days). The physical-chemical properties changed slightly during storage, except for olive hardness; olives treated with HHP presented a higher hardness than pasteurized ones. The CIELAB parameter L* decreased until day 300 in most of the treatments, as well as phenols. The HHP treatment led to significantly higher contents of phenolics (even during storage) than olives submitted to P. Some sensory attributes (colour, aspect, hardness, and overall evaluation) decreased during storage. P treatment caused a decrease in appearance, aroma, hardness, and overall evaluation compared to olives treated with HHP. Thus, the application of HHP in table olives to increase the shelf-life can be considered a valid alternative to P.
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Affiliation(s)
- Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Correspondence: ; Tel.: +34-924-012-664
| | - Thais Schaide
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy;
| | - Manuel Martínez
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Producción Vegetal, Departamento de Ingeniería del Medio Agronómico y Forestal, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Jesús García-Parra
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Francisco Pérez-Nevado
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
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Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment and Applications to Olive Industry Products. Foods 2022; 11:foods11050752. [PMID: 35267385 PMCID: PMC8909149 DOI: 10.3390/foods11050752] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 02/01/2023] Open
Abstract
Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.
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