Production of split table olives of the Cobrançosa cultivar: a kinetic study of the fermentation profile

Abstract

The aim of this study was to evaluate the effect of the Cobrançosa cultivar olive ripeness on the physicochemical parameters and model their progression profile throughout the fermentation period. Green and turning color olives undertook fermentation due to fruit and environmental microbiota resulting in final brines with the required acidity values and absence of coliforms, Escherichia coli, Salmonella and Listeria monocytogenes. The Monod model was used to explain the changes of a W , total acidity and total phenolic content in the brines, and the same kinetic with inhibition was fitted to the changes of reducing sugar concentration in the brines. The inverse power model was adjusted to salt content in brines, a W , total acidity, reducing sugars and total phenolic content in the olives. The Naperian logarithmic function was fitted to the changes of the surface color parameter (− a/b) of the fruits. For both olives, the models adjusted to the experimental data were the same, showing a similar trend in the physicochemical profiles, probably due to the previously fruit splitting, which promotes nutrients diffusing into the brines and the influx of salt into the olives during fermentation. However, different model parameters were estimated, depending on the ripeness degree, namely for total acidity, reducing sugars and total phenolic content of the brines, showing lower nutrients diffusion rates from the unripe olive pulp, through the skin into the brine, due to the hardness of the cell wall structures in this maturation stage.