Comparative Study on Chemical Changes in Olive Juice and Brine during Green Olive Fermentation

Sánchez, Antonio Higinio; Castro, Antonio de; Rejano, Luís; Montaño, Alfredo

doi:10.1021/jf000563u

Cited by 82 publications

(45 citation statements)

References 8 publications

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“…In this way, Sánchez et al (2000) and Montaño et al (2003) reported the formation of acetic acid, succinic acid, formic acid, ethanol, and acet aldehyde, all of them usually produced by yeasts, during green olive fermentations. The esterase and lipase activities exhibited by diverse yeast species could also improve the aromatic profile of fermented olives by increasing their free fatty acid content (Hernández et al, 2007; Rodríguez-Gómez et al, 2010,2012).…”

Section: Use Of Yeast Starters With Technological Applications In Tabmentioning

confidence: 97%

Potential benefits of the application of yeast starters in table olive processing

Arroyo‐López¹,

Romero‐Gil²,

Bautista-Gallego³

et al. 2012

Front. Microbio.

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Yeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future.

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Section: Use Of Yeast Starters With Technological Applications In Tabmentioning

confidence: 97%

Potential benefits of the application of yeast starters in table olive processing

Arroyo‐López¹,

Romero‐Gil²,

Bautista-Gallego³

et al. 2012

Front. Microbio.

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show abstract

“…Equilibration of fermentable substrates and NaCl may affect the fermentation rate (Sànchez et al, 2000). Besides the use of starter cultures and different salt levels, the application of a highly acidified solution, with acetic or lactic acid, is an alternative to preserve the product.…”

Section: Total Polyphenols Of Olivesmentioning

confidence: 99%

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

Romeo¹,

Piscopo²,

Poiana³

2010

Grasas y Aceites

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In the present work the effects of different brining treatments on mature table olives during natural fermentation were evaluated. The considered olive cultivars are typical of Sicily: Moresca and Giarraffa. They were harvested at pigmented state. The carpological data revealed their good quality as table olives. Natural fermentation was performed with or without acidification up to pH 4, and at 8% and 15% salt concentrations. The physical, chemical and microbiological changes in olives and brines were monitored throughout the processing period. The acidification affected and selected the microbial population and maintained the low pH necessary for the hygienic safety of the product. In fact, in Moresca brines,the lactic acid bacteria totally disappeared after 60 days of fermentation while in Giarraffa they maintained their presence in the brines up to 180 days with a value between 104 UFC/mL and 106 UFC/mL, depending on the salt concentration. The microbial population was also affected by the polyphenol content, which was different between the cultivars. The color of olive fruits was greatly influenced by acidification and less by salt concentration. The addition of salt showed a different influence on the studied cultivars, in fact only the chemical analyses of Giarraffa showed a significant difference between the two levels of salt concentration. En el presente trabajo, los efectos de diferentes tratamientos con salmuera en aceitunas de mesa maduras durante su fermentación natural fueron evaluados. Los cultivos de aceitunas considerados son típicos de Sicilia: Moresca y Giarraffa. Ellas son cosechadas en su estado maduro. Los datos carpológicos revelan su buena calidad como aceituna de mesa. La fermentación natural fue realizada con y sin acidificación hasta pH 4, y a una concentración de sal del 8% y 15%. Cambios físicos, químicos y microbiológicos de las aceitunas y salmueras a través de todo el proceso fue monitorizado. La acidificación afectó y seleccionó la población microbiana y mantuvo el pH bajo, necesario para la seguridad higiénica del producto. De hecho, en la salmuera de Moresca las bacterias lácticas desaparecieron totalmente después de 60 días de fermentación mientras que en Giarraffa, ellas mantuvieron su presencia en la salmuera hasta 180 días con un valor entre 104 UFC/mL y 106 UFC/mL, dependiendo de la concentración salina. La población microbiana fue afectada también por el contenido de fenoles, que fue diferente en los distintos cultivos. El color de los frutos de aceituna fue mayormente influenciado por la acidificación y menos por la concentración salina. La adición de sal mostro una influencia diferente en los cultivos estudiados; de hecho, solamente el análisis químico de Giarraffa mostro una diferencia significativa entre los dos niveles de concentración salina

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“…In the last decades many efforts have been made to study the aromatic fraction of fermented olives based mainly on chromatographic determinations [2][3][4][5][6][7][8][9]. However, these analytical techniques are also time-consuming and require sophisticated equipment and skilled personnel.…”

Section: Introductionmentioning

confidence: 99%

Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination

Panagou

Sahgal

Magan

et al. 2008

Sensors and Actuators B: Chemical

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a b s t r a c tIn the present work, the potential of an electronic nose to differentiate the quality of fermented green table olives based on their volatile profile was investigated. An electronic gas sensor array system comprising a hybrid sensor array of 12 metal oxide and 10 metal ion-based sensors was used to generate a chemical fingerprint (pattern) of the volatile compounds present in olives. Multivariate statistical analysis and artificial neural networks were applied to the generated patterns to achieve various classification tasks. Green olives were initially classified into three major classes (acceptable, unacceptable, marginal) based on a sensory panel. Multivariate statistical approach showed good discrimination between the class of unacceptable samples and the classes of acceptable and marginal samples. However, in the latter two classes there was a certain area of overlapping in which no clear differentiation could be made. The potential to discriminate green olives in the three selected classes was also evaluated using a multilayer perceptron (MLP) neural network as a classifier with an 18-15-8-3 structure. Results showed good performance of the developed network as only two samples were misclassified in a 66-sample training dataset population, whereas only one case was misclassified in a 12-sample test dataset population. The results of this study provide promising perspectives for the use of a low-cost and rapid system for quality differentiation of fermented green olives based on their volatile profile.

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Comparative Study on Chemical Changes in Olive Juice and Brine during Green Olive Fermentation

Cited by 82 publications

References 8 publications

Potential benefits of the application of yeast starters in table olive processing

Potential benefits of the application of yeast starters in table olive processing

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination

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