Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Abstract

This research aimed to study the influence of different brining processes with iodized and noniodized salt on mineral content, microbial biodiversity, sensory evaluation and color change of natural fermented table olives. Fresh olives of Olea europaea Carolea and Leucocarpa cvs. were immersed in different brines prepared with two different types of salt: the PGI "Sale marino di Trapani", a typical sea salt, well known for its taste and specific microelement content, and the same salt enriched with 0.006% of KIO 3 . PGI sea salt significantly enriches the olive flesh in macroelements as Na, K and Mg, and microelements such as Fe, Mn, Cu and Zn. Instead, Ca decreases, P remains constant, while iodine is present in trace amounts. In the olives fermented in iodized-PGI sea salt brine, the iodine content reached values of 109 µg/100 g (Carolea cv.) and 38 µg/100 g (Leucocarpa cv.). The relationships between the two varieties and the mineral composition were explained by principal component analysis (PCA) and cluster analysis (CA). Furthermore, analyzing the fermenting brines, iodine significantly reduces the microbial load, represented only by yeasts, both in Carolea cv. and in Leucocarpa cv. Candida is the most representative genus. The sensory and color properties weren't significantly influenced by iodized brining. Only Carolea cv. showed significative difference for b* parameter and, consequently, for C value. Knowledge of the effects of iodized and noniodized brining on table olives will be useful for developing new functional foods, positively influencing the composition of food products.

Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

“…olive brine as described in Lanza et al [9], while C. boidinii was isolated from Leucocarpa cv. olives brine as reported in Lanza et al [11]. After 72 h of immersion of the olives in brine, each starter culture mixture (inoculum level: 6 log/mL) was distributed in glass jars and then incubated at 20-25 • C. In order to obtain the different inocula to be used as starter cultures in jar B and C, bacterial strains were revitalized in MRS broth (De Man, Rogosa, and Sharpe medium; Thermo Scientific™ Oxoid™, Waltham, MA, USA) at 30 • C for 24 h and inoculated as described in Lanza et al [9].…”

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

“…These two compounds were also identified in Bajda cultivar [ 16 ]. The Leucocarpa cultivar also produces ivory-white fruit due to low or null accumulation of flavonoid compounds [ 13 ] which is suggestive of purity and has led to the use of these olives to produce holy anointing oil [ 14 ] and with potential use as table olives [ 59 ]. The Marfil cultivar presents tolerance to olive leaf spot disease and also produces ivory-colored fruits with high oil quality [ 15 ].…”

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

“… Panagou et al (2011) studied the potential impact of different mixtures (NaCl, KCl, and CaCl 2 ) during fermentation of Conservolea black olives, indicating that the equal combination of NaCl and KCl (4% w / v each) resulted in an acceptable final product with interesting sensorial attributes, including low score in bitterness, as revealed by the organoleptic analysis. Finally, in a recent study by Lanza et al (2020) , the effects of iodized salt on the sensorial attributes of naturally fermented table olives (cv. Carolea and cv.…”