Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives

Bautista-Gallego, J.; Arroyo‐López, Francisco Noé; López‐López, Antonio; Garrido‐Fernández, Antonio

doi:10.1016/j.lwt.2010.06.027

Cited by 34 publications

(19 citation statements)

References 27 publications

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“…Cracked Aloreña table olives may be stored prior to their packaging. During this period, olives can also be fermented in diverse chloride salt mixtures (Bautista‐Gallego and others ) and no relevant changes were found in color, but the triple mixtures (NaCl, KCl and CaCl 2 ) showed the highest firmness. Rodríguez‐Gómez and others () investigated the effects of different salts on the fermentation profile (individual sugar solubilization into brines and lactic acid and acetic acid formations) in Spanish style green table olives.…”

Section: Reduction Of Salt In Vegetable Productsmentioning

confidence: 94%

Salt Reduction in Vegetable Fermentation: Reality or Desire?

Bautista-Gallego

Rantsiou

Garrido‐Fernández

et al. 2013

Journal of Food Science

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NaCl is a widely used chemical in food processing which affects sensory characteristics and safety; in fact, its presence is frequently essential for the proper preservation of the products. Because the intake of high contents of sodium is linked to adverse effects on human health, consumers demand foods with low-sodium content. A 1st step to reduce the use of salt would imply the proper application of this compound, reducing its levels to those technologically necessary. In addition, different chloride salts have been evaluated as replacers for NaCl, but KCl, CaCl 2 , and ZnCl 2 show the most promising perspectives of use. However, prior to any food reformulation, there is a need for exhaustive research before its application at industrial level. Salt reduction may lead to an increased risk in the survival/ growth of pathogens and may also alter food flavor and cause economic losses. This review deals with the technological, microbiological, sensorial, and health aspects of the potential low-salt and salt-substituted vegetable products and how this important segment of the food industry is responding to consumer demand.

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Section: Reduction Of Salt In Vegetable Productsmentioning

confidence: 94%

Salt Reduction in Vegetable Fermentation: Reality or Desire?

Bautista-Gallego

Rantsiou

Garrido‐Fernández

et al. 2013

Journal of Food Science

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“…The results were analyzed using the Statistica software, version 7.0, to visualize the fitted model via contour plots. Bautista-Gallego et al [26], [27] used both Statistica and Design Expert for data processing. The nonlinear module of Statistica was used to fit microbial growth, decay and third-order acid-formation kinetic models.…”

Section: Optimization and Softwarementioning

confidence: 99%

Mixture design: A review of recent applications in the food industry

Şahin¹,

Demirtaş²,

Burnak³

2016

Pamukkale J Eng Sci

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“…The chemical-physical evolution of brines and olives during processing has been deeply investigated in our lab and by other authors (Piga and Agabbio, 2003;Poiana and Romeo, 2006;Romeo et al, 2012), but no study on intact green olives has been undertaken so far concerning the instrumental measurements of texture, which is one of the attributes that most affects the consumer acceptance of table olives and may be strongly influenced during processing. The only paper focuses on cracked green olives (Bautista-Gallego et al, 2011). Texture loss is mainly caused by the enzymatic activity of microorganisms that may result in softening, primarily due to the degradation of pectic substances of the cell wall and middle lamella (Araujo et al, 1994;Jimenez et al, 1997;Fernández-Bolaños et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…In a recent paper Romeo et al (2012) evaluated the effect of post-processing treatments on the texture of fermented green olives, but no study has been undertaken so far on naturally fermented green table olives. Recently, due to the association of sodium intake with hypertension, different authors have reported on the reduction or partial substitution of sodium chloride in brines (BautistaGallego et al, 2010;Bautista-Gallego et al, 2011;Panagou et al, 2011;Moreno-Baquero et al, 2012;Rodríguez-Gómez et al, 2012). In this context we demonstrated that it is possible to successfully process green table olives in the natural style using a low sodium chloride brine concentration (2-4%), assuring that the brines are acidified at pH 4.0 (Piga and Agabbio, 2003).…”

Section: Introductionmentioning

confidence: 99%

Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

Fadda¹,

Del²,

Sanguinetti³

et al. 2014

Grasas y Aceites

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SUMMARY:The results on the evolution of the texture and antioxidant activity during the processing of naturally fermented green olives are reported in the present study. The olives were brined with two different NaCl concentrations, 4 and 7%. A puncture test and a texture profile analysis (TPA) test were carried out to evaluate texture, while the antioxidant activity was assessed in consideration of the loss of absorbance of a stable radical upon reaction with a polyphenolic olive extract. The puncture test revealed both an increase and decrease in peel and flesh hardness, respectively. The olives processed with 7% NaCl concentration showed higher peel hardness than olives brined with 4% salt. The texture profile analysis did not reveal any difference between the two salt concentrations used, but showed a decrease in the value of all parameters after 30 days of brining. The antioxidant activity of the polyphenolic extract decreased significantly during processing, with a major loss after the first 30 days of processing and was higher in the 7% brined olives, than the sample treated with 4% NaCl. KEYWORDS: Antioxidant activity; Natural Fermentation; Sensory analysis; Texture; Texture profile analysis; Tonda di Cagliari RESUMEN: Evolución de la textura y capacidad antioxidante de aceitunas de mesa procesadas al natural con diferentes concentraciones de cloruro de sodio. En este trabajo se presentan los resultados sobre la evolución de la textura y la actividad antioxidante durante el proceso de fermentación natural de las aceitunas verdes. Los frutos se colocaron en salmueras con dos concentraciones de NaCl del 4% y 7%. Se evaluó la textura mediante ensayo de perforación y mediante análisis de perfil de textura (TPA), mientras que la actividad antioxidante se evaluó considerando la pérdida de absorbancia de un radical estable tras la reacción con un extracto polifenólico de las aceitunas. El ensayo de perforación reveló un aumento de la dureza de la piel y una reducción en la dureza de la pulpa. Las aceitunas procesadas con una concentración de NaCl del 7% mostraron una dureza mayor que aquellas tratadas con sal al 4%. El análisis del perfil de la textura no reveló diferencias entre las dos concentraciones usadas de sal, pero mostró una disminución en el valor de todos los parámetros después del primer mes de salmuera. La actividad antioxidante del extracto polifenólico disminuyó significativamente durante el tratamiento, con una pérdida importante después de los primeros 30 días de tratamiento y fue más alto en las aceitunas del 7% en salmuera respecto a las muestras tratadas con el 4% de NaCl.

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Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives

Cited by 34 publications

References 27 publications

Salt Reduction in Vegetable Fermentation: Reality or Desire?

Salt Reduction in Vegetable Fermentation: Reality or Desire?

Mixture design: A review of recent applications in the food industry

Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

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