Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives

Pistarino, Erika; Aliakbarian, Bahar; Casazza, Alessandro Alberto; Paini, Marco; Cosulich, Maria Elisabetta; Perego, Patrizia

doi:10.1016/j.foodchem.2012.11.021

Cited by 49 publications

(32 citation statements)

References 28 publications

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“…The pH was initially 6.34, falling to 4.77 in the first 3 days of fermentation. This rapid decrease in pH reduces the risk of spoilage by other microorganisms . After 72 h, the pH decreased more slowly, stabilising at pH 4.32 by the eighth day, which is similar to the finding by Xiong et al .…”

Section: Resultssupporting

confidence: 89%

“…This rapid decrease in pH reduces the risk of spoilage by other microorganisms. 38 After 72 h, the pH decreased more slowly, stabilising at pH 4.32 by the eighth day, which is similar to the finding by Xiong et al 39 This is higher than values determined by other studies, but may be due to differences in type of fermentation and strain acid-tolerance. Also, many studies focused on lactic acid bacteria, with the lactic acid produced and accumulated during the fermentation significantly affecting the pH values.…”

Section: Changes Of Ph Value During Jiangshui Fermentationsupporting

confidence: 87%

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Isolation of nitrite‐degrading strains from Douchi and their application to degrade high nitrite in Jiangshui

et al. 2018

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Section: Resultssupporting

confidence: 89%

Section: Changes Of Ph Value During Jiangshui Fermentationsupporting

confidence: 87%

Isolation of nitrite‐degrading strains from Douchi and their application to degrade high nitrite in Jiangshui

et al. 2018

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“…Taste and flavor are formed by the action of environmental lactic acid flora in the traditional fermented table olives. If they could not get sufficient nutrients in the environment, poor flavor development will be inevitable as well as softening (Pistarino et al, 2013). Cocolin et al (2013) declared that, when the debittering process was carried out by NaOH treatment, a decrease in the number of L. plantarum biotypes they require was observed, and those originating from the surface of the olive did not differentiate from the ones present in the amounts of brines (Cocolin et al, 2013).…”

Section: Use Of Different Debittering Methodsmentioning

confidence: 99%

Novel debittering process of green table olives: application ofβ-glucosidase bound onto superparamagnetic nanoparticles

Savaş

Kaya

Karaağaç

et al. 2018

CyTA - Journal of Food

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In this work, the olive β-glucosidase (β-glu) enzyme was immobilized onto superparamagnetic nanoparticles (SPMNs). Moreover, immobilized enzyme was also used for the debittering process for natural edible olives from Edremit, Turkey. Owing to SPMNs, the system can be easily removed by a simple magnet and reused many times for debittering process. The free olive β-glucosidase (E), β-glucosidase bound SPMNs (IE), free commercial β-glucosidase (CE), and commercial β-glucosidase bound SPMNs (ICE) were comparatively studied for oleuropein removal. In 6 h, the treatment of E, IE, and ICE hydrolyzed the 15.8%, 56.4%, and 80.0% of the oleuropein for 1000 g of olives, respectively, and further treatment showed that the IE and ICE reached the 100% after 22 h treatment. The results revealed that the IE and ICE with biocompatible properties of SPMNs have the economical, fast, and reusable properties for the industrial debittering process in the table olive production.Innovador método de desamargado de aceitunas verdes de mesa: aplicación de β-glucosidasa adherida a nanopartículas superparamagnéticas RESUMEN En este estudio se inmovilizó la enzima de aceituna β-glucosidasa (β-glu) en nanopartículas superparamagnéticas (SPMN); la enzima inmovilizada se utilizó en el método de desamargado de aceitunas naturales comestibles procedentes de Edremit, Turquía. Debido a las SPMN, el sistema puede ser fácilmente removido mediante un simple imán, siendo posible utilizarlo nuevamente muchas veces en el método de desamargado. Para comparar sus propiedades de eliminación de oleuropeína, se estudiaron la β-glucosidasa libre de aceituna (E), la β-glucosidasa adherida a SPMNs (IE), la β-glucosidasa libre comercial (CE) y la β-glucosidasa comercial adherida a SPMN (ICE). Después de 6 horas, los tratamientos utilizando E, IE e ICE hidrolizaron 15,8%, 56,4% y 80,0% de la oleuropeína de 1 000 g de aceitunas, respectivamente; tratamientos posteriores con IE e ICE alcanzaron 100% después de 22 horas. Estos resultados comprueban que las IE e ICE con propiedades biocompatibles de SPMN reúnen propiedades económicas y de rapidez que, aunadas a su cualidad de reusables, hace favorable su uso en el método de desamargado industrial aplicado a la producción de aceitunas de mesa. ARTICLE HISTORY

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“…The authors hypothesize that the skin degradation resulted in an increased permeability and diffusion of polyphenols from flesh to brine, thereby reducing the debittering time. Opposite results were found by Pistarino et al [46], who showed that polyphenol loss from olives was enhanced by the process temperature and not by the use of LAB or LAB plus Y. Tataridou et al [45] studied the effect of indigenous strains of Lactobacillus plantarum able to hydrolyze oleuropein on the phenol profile of green and black table olives placed in brines with low NaCl content. The authors found that the starter had an inhibitory effect on pathogen growth and that the obtained olives were significantly richer in phenols, especially hydroxytyrosol and tyrosol, and had lower NaCl content, with respect to an industrial product, thereby having a better nutritional profile.…”

Section: Influence Of Startersmentioning

confidence: 95%

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Conte

Fadda

Del

et al. 2020

Foods

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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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Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives

Cited by 49 publications

References 28 publications

Isolation of nitrite‐degrading strains from Douchi and their application to degrade high nitrite in Jiangshui

Isolation of nitrite‐degrading strains from Douchi and their application to degrade high nitrite in Jiangshui

Novel debittering process of green table olives: application ofβ-glucosidase bound onto superparamagnetic nanoparticles

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

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