NaOH-free debittering of table olives using power ultrasound

Habibi, Maryam; Golmakani, Mohammad‐Taghi; Farahnaky, Asgar; Mesbahi, Gholamreza; Majzoobi, Mahsa

doi:10.1016/j.foodchem.2015.07.086

Cited by 31 publications

(18 citation statements)

References 28 publications

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“…Technologies are applied to reuse the agro‐industrial by‐products and thereby reduce their disposal, add value and minimise the environmental impacts. The drying process (Vital et al ., ), extraction of phytochemical compounds (Alvarez et al ., ), oil extraction (da Silva & Jorge, ), microfiltration (Shotipruk et al ., ), enzymatic hydrolysis (Hsu et al ., ), adsorptive separation (Luz et al ., ) and ultrasound (Habibi et al ., ), among others, can be applied for waste utilisation.…”

Section: Introductionmentioning

confidence: 99%

Waste from brewing (trub) as a source of protein for the food industry

Saraiva

Anjo

Vital

et al. 2019

Int J of Food Sci Tech

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Summary The use of agro‐industrial waste for food enrichment can be limited, due to taste, odour, colour and other unpleasant characteristics. Trub (brewing waste) has important nutrients, such as proteins and carbohydrates, and phytochemical compounds; however, its applications are hindered by the astringent flavour. In order to reduce the bitterness of trub, aqueous extractions were realized at high temperature (100 °C per 1 h) in five steps. Two fractions were obtained; a liquid fraction (containing bitter compounds) and a solid fraction (the trub after the extraction process; TAP). Both fractions and the trub before the extraction process (TBP) were evaluated. The bitterness of TBP was significantly reduced in TAP while the protein content increased; TAP presented a branched network and changes in its structure. The reduction in bitterness and the high protein content allows the use of trub in the food industry.

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Section: Introductionmentioning

confidence: 99%

Waste from brewing (trub) as a source of protein for the food industry

Saraiva

Anjo

Vital

et al. 2019

Int J of Food Sci Tech

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“…Several researchers studied the composition of table olives produced according to the Spanish-style, Greek-style and Californian-style, namely total phenols and individual phenolic compounds contents, of the end-product (Johnson, Melliou, Zweigenbaum, & Mitchell, 2018) or during the debittering process (Ambra et al, 2017;Habibi, Golmakani, Farahnaky, Mesbahi, & Majzoobi, 2016;Kiai & Hafidi, 2014). Usually, conventional analytical techniques are used, such as high-performance liquid chromatography, ultra-high-pressure liquid chromatography, gas chromatography (GC) and GC coupled to a mass spectrometry detector (GC-MS), or the Folin-Ciocalteu spectrophotometric method.…”

Section: Introductionmentioning

confidence: 99%

Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue

Rodrigues

Marx

Dias

et al. 2019

LWT

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Stoned green olives are traditional table olives produced in the Northeast of Portugal. They are highly appreciated due to their sensory characteristics and levels of complex phenols with strong antioxidant activity, having a significant agro-economic relevance. During debittering, stoned olives are immersed in water, which is changed each 2 d during 20 d, leading to the reduction of initial bitterness turning them edible olives. So, monitoring the basic taste, total phenols contents and the bitterness index during washing is very important being a time-consuming and expensive task. Thus, the possibility of using an electronic tongue, coupled with chemometrics, for monitoring debittering of stoned green olives (cvs. Cobrançosa and Negrinha de Freixo), was evaluated for the first time. The electronic tongue allowed discriminating the different debittering time-periods (sensitivity ≥ 62%, internal-validation), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793 ≤ R-Pearson ≤ 0.971; RMSE ≤ 1.388), assessing the decrease of the total phenols (R-Pearson≥0.934; RMSE ≤ 19.1 g GAE/kg) and of the bitterness index (R-Pearson ≥ 0.892; RMSE ≤ 0.864 g Oleuropein/kg). Therefore, the device could be a practical tool to monitor debittering of stoned green olives during washing.

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“…The authors detected, for the first time, compounds that are unique for the species (rengyoxide and cleroindicin C) and for table olives (haleridone), and found four lactones derived from oleuropein hydrolysis. Another promising non-chemical debittering unit operation has been proposed by Habibi et al [59], who checked the influence of ultrasound on the nutritional content (protein, ash and fat) of natural fermented table olives. Ultrasound-assisted debittering (UAD) was carried out both in water and in brine, and two unassisted controls were considered.…”

Section: Other Processing Methods and Stabilization Treatmentsmentioning

confidence: 99%

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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NaOH-free debittering of table olives using power ultrasound

Cited by 31 publications

References 28 publications

Waste from brewing (trub) as a source of protein for the food industry

Waste from brewing (trub) as a source of protein for the food industry

Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue

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

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