Pickling process of capers (<i>Capparis spp.</i>) flower buds

Abstract

RESUMEN Proceso de encurtido de botones florales de alcaparras (Cappa ris spp.)Se encurtieron durante dos meses botones florales de tamaño medio (8 < x < 13 mm) de Capparis spinosa var. spinosa y O. ovata var. canescens, los recolectados en Junio en salmueras conteniendo 5, 10, 15 y 20% de sal, y los de Agosto en salmueras de 15% de sal; y tres tamaños diferentes (x < 8 mm, 8 < x < 13 mm, X > 13 mm) de C. ovata var. canescens de Junio en salmueras de 15% de sal. Se realizaron algunos análisis químicos y microbioló-gicos durante la fermentación. Las concentraciones de sal más adecuadas para la actividad de las bacterias del ácido láctico (LAB) fueron 5% y parcialmente 10%. Acidez, actividad de LAB, sedimentación y firmeza (hardness) se redujeron al incrementar el tamaño de las alcaparras de C. ovata. Los tamaños pequeños de C. ovata presentaron en el producto encurtido ventajas en color y sabor, pero desventajas por más sedimento y ablandamiento parcial. El tiempo de encurtido para ambas especies se determinó en 40 a 50 días con respecto a sabor y olor del producto final, acidez y pH de las salmueras y actividad de LAB. PALABRAS-CLAVE: Alcaparra -Botón floral -Encurtido. SUMMARY Pickling process of capers {Capparis spp.) flower budsMiddle sized (8 < x < 13 mm) buds of Capparis spinosa var. spinosa and C ovata var. canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) buds of C. ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done in brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.

Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods

“…Nevertheless, the microbiolog- on May 11, 2018 by guest http://aem.asm.org/ ical aspects of this traditional fermentation are still largely unknown (1,(26)(27)(28). In the present study, microbial communities of naturally fermented caper berries were revealed by using a combination of classical and molecular techniques.…”

“…Despite the economic and social importance of caper fermentations in Mediterranean regions, only limited information is available concerning the microbiota involved. Our present knowledge of microbial diversity in fermented capers is based mainly on microbiological counts of lactic acid bacteria, total bacteria, coliforms, and yeasts (1,(25)(26)(27)(28).…”

Resistance to Antimicrobial Agents in Lactobacilli Isolated from Caper Fermentations

“…One good example is the fermentation of capers, which is very popular in Mediterranean countries and often carried out in small production units or at home (Ó zcan and Akggu¨l 1999). Fermented capers are an important seasoning in the Mediterranean kitchen and are greatly appreciated for their flavour, appetite and digestive properties.…”

Biochemical and technological properties of seeds and oils of Capparis spinosa and Capparis ovata plants growing wild in Turkey

“…It is a long-lasting shruby plant that belongs to the Capparaceae family; capers occurs in various types (more than 350) and grows naturally in all the continents in many different regions of the world [1][2][3]. It is a tropical/subtropical plant [1,4].…”

“…Capers have very important roles in the food industry; the flower buds are stored in brine and have become a costly product during recent years [2,[5][6][7][8][9]. Capers have been an important economic plant in Spain and Italy for the last 3 decades [1,2,6].The species has been cultivated from varieties growing wild in large parts of Turkey [2], and product technology has been developed [10,11]. There is limited information on physical and chemical properties of seeds of Caper plants used as food and as a condiment [3,4,7,12].…”