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Cascos G, Barea-Ramos JD, Montero-Fernández I, Ruiz-Canales A, Lozano J, Martín-Vertedor D. Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors. Foods 2023; 12:foods12071377. [PMID: 37048198 PMCID: PMC10093727 DOI: 10.3390/foods12071377] [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: 02/16/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives were stuffed with flavoured hydrocolloids and submitted to different thermal sterilization treatments to assess sensory categories. The triangular test indicated that the panellists were able to discriminate between samples from different categories according to their aromas with more than 85% success. The results indicated that the negative aroma detected by tasters was related to burn defects. The highest level of defects was found in standard olives, while the lowest was identified in the extra category. Furthermore, olives submitted to the lowest thermal sterilization treatment (extra) presented significantly higher phenol profile content, such as for hydroxytyrosol, tyrosol, oleuropein and procyanidin B1. The electronic nose (E-nose) discriminated between samples from different categories according to the specific aroma (PC1 = 82.1% and PC2 = 15.1%). The PLS-DA classified the samples with 90.9% accuracy. Furthermore, the volatile organic compounds responsible for this discrimination were creosol, copaene, benzaldehyde and diallyl disulphide. Finally, the models established by the PLS analysis indicated that the E-nose could predict olives according to their aroma and total phenol profile (RCV2 values were 0.89 and 0.92, respectively). Thus, this device could be used at the industrial level to discriminate between olives with different sensory aromas to determine those with the highest quality.
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Affiliation(s)
- Gema Cascos
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Juan Diego Barea-Ramos
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Ismael Montero-Fernández
- Department of Chemical Engineering and Physical Chemistry, Area of Chemical Engineering, Faculty of Sciences, University of Extremadura, Avda. de Elvas, s/n, 06006 Badajoz, Spain
| | - Antonio Ruiz-Canales
- Engineering Department, Miguel Hernández University of Elche, Politechnic High School of Orihuela, 03312 Elche, Spain
| | - Jesús Lozano
- Industrial Engineering School, University of Extremadura, 06006 Badajoz, Spain
| | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
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Alfonzo A, Naselli V, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Krieger-Weber S, Francesca N, Moschetti G. Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives. Microorganisms 2023; 11:microorganisms11040825. [PMID: 37110248 PMCID: PMC10146404 DOI: 10.3390/microorganisms11040825] [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: 02/20/2023] [Revised: 03/16/2023] [Accepted: 03/22/2023] [Indexed: 04/29/2023] Open
Abstract
The aim of this study was to evaluate the fermentation performance of the commercial starter Lactiplantibacillus pentosus OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich in amino acids, inactivated yeast rich in mannoproteins, and salt (NaCl). For this purpose, six different experimental productions of Nocellara del Belice table olives were carried out. During transformation, the fermentation process was monitored by measuring pH and plate counts for lactic acid bacteria (LAB), yeasts, Enterobacteriaceae, Staphylococcaceae, and Pseudodomondaceae populations. At the end of the production process, each trial was subjected to volatile organic compound analysis and sensory evaluation. The addition of the different nutrients resulted in a significant reduction in pH (around 2.5 points) after 3 days of fermentation. At the same time, a significant increase in the number of LAB populations (> 6.6 log CFU/mL) was observed for all trials. Volatile organic compound (VOC) analysis revealed the presence of 39 compounds. In this study, nutrient C was optimal for improving the fermentation activity of L. pentosus OM13. These results provide elements for the implementation of experimental protocols to reduce product losses and improve sensory characteristics.
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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
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, 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
| | - Onofrio Corona
- 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, 91022 Castelvetrano, Italy
| | - Paola Vagnoli
- Lallemand Italia, Via Rossini 14/B, 37060 Castel D'Azzano, Italy
| | - Sibylle Krieger-Weber
- Lallemand, Office Korntal-Münchingen, In den Seiten 53, 70825 Korntal-Münchingen, Germany
| | - 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
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Suarez C, Griol D, Figueroa C, Corrales JC, Corrales DC. RustOnt: An Ontology to Explain Weather Favorable Conditions of the Coffee Rust. SENSORS (BASEL, SWITZERLAND) 2022; 22:9598. [PMID: 36559966 PMCID: PMC9787676 DOI: 10.3390/s22249598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/26/2022] [Accepted: 11/26/2022] [Indexed: 06/17/2023]
Abstract
Crop disease management in smart agriculture involves applying and using new technologies to reduce the impact of diseases on the quality of products. Coffee rust is a disease that factors such as poor agronomic management activities and climate conditions may favor. Therefore, it is crucial to identify the relationships between these factors and this disease to learn how to face its consequences and build intelligent systems to provide appropriate management or help farmers and experts make decisions accordingly. Nevertheless, there are no studies in the literature that propose ontologies to model these factors and coffee rust. This paper presents a new ontology called RustOnt to help experts more accurately model data, expressions, and samples related to coffee rust and apply it whilst taking into account the geographical location where the ontology is adopted. Consequently, this ontology is crucial for coffee rust monitoring and management by means of smart agriculture systems. RustOnt was successfully evaluated considering quality criteria such as clarity, consistency, modularity, and competence against a set of initial requirements for which it was built.
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Affiliation(s)
- Carlos Suarez
- Departamento de Telemática, Facultad de Ingeniería Electrónica y Telecomunicaciones, Universidad del Cauca, Calle 5 No. 4-70, Popayán 190002, Colombia
| | - David Griol
- Department of Software Engineering, University of Granada, CITIC-UGR, Periodista Daniel Saucedo Aranda S/N, 18071 Granada, Spain
| | - Cristhian Figueroa
- Departamento de Telemática, Facultad de Ingeniería Electrónica y Telecomunicaciones, Universidad del Cauca, Calle 5 No. 4-70, Popayán 190002, Colombia
| | - Juan Carlos Corrales
- Departamento de Telemática, Facultad de Ingeniería Electrónica y Telecomunicaciones, Universidad del Cauca, Calle 5 No. 4-70, Popayán 190002, Colombia
| | - David Camilo Corrales
- Departamento de Telemática, Facultad de Ingeniería Electrónica y Telecomunicaciones, Universidad del Cauca, Calle 5 No. 4-70, Popayán 190002, Colombia
- Toulouse White Biotechnology (TWB), Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 135 Avenue de Rangueil, 31077 Toulouse, France
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