The effect of <scp>ZnCl<sub>2</sub></scp> on green Spanish‐style table olive packaging, a presentation style dependent behaviour

Bautista-Gallego, J.; Arroyo‐López, Francisco Noé; Romero‐Gil, Verónica; Rodríguez‐Gómez, Francisco; Garrido‐Fernández, Antonio

doi:10.1002/jsfa.6870

Cited by 7 publications

(6 citation statements)

References 20 publications

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“…Besides, when the sensory data were subjected to PLS analysis, the projections of attribute loadings and treatments scores on the first two PCs positively related the control to bitter and the kinesthetic sensations while the product with 0.075% ZnCl 2 was associated with high titratable acidity and acid scores ( 11 ). In a first approach for the preparation of green Spanish-style olive packaging containing ZnCl 2 , however, no effect of Zn content was observed, possibly due to the lye treatments used for debittering ( 12 ). Further comparisons between packaged green olives using ZnCl 2 and potassium sorbate or sodium benzoate showed that the panelists preferred the olives packaged with Zn against those containing the classical preservatives but no relationship with bitter was found (private communication).…”

Section: Resultsmentioning

confidence: 99%

“…Also, the Aloreña de Málaga prepared with 0.075% ZnCl 2 in the cover brine represented a novel Zn fortified table olive presentation ( 11 ). On the contrary, ZnCl 2 added to green Spanish-style table olive packaging showed a lower inhibitory effect than potassium sorbate against yeasts ( 12 ). The loss of inhibitory efficiency could not be attributed to hydroxytyrosol or NaCl since, in their presence, the fungicidal activity of ZnCl 2 and ZnSO 4 against table olive yeasts, using synthetic medium, remained inalterable ( 13 ).…”

Section: Introductionmentioning

confidence: 99%

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Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

et al. 2018

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The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose, fructose, and mannitol) into the brine, which decreased as the ZnCl2 content increased. Over the study, sucrose and glucose were exhausted while fructose, although consumed, left some final residues and the use of mannitol was limited. Titratable acidity was always gradually formed causing the subsequent pH decrease, which stabilized at ≈3.5. Acetic and mainly lactic acid were also formed during the assay, reaching the highest level of lactic acid in the 0.050% ZnCl2 treatment, followed by the Control. The acids were formed by lactic acid bacteria (LAB) (Lactobacillus pentosus, 39%, and Lactobacillus plantarum, 61%). However, the most outstanding Zn effect was found on the olive sensory characteristics: its presence markedly reduced the bitter notes, increased the overall appreciation, and the treatment containing 0.075% ZnCl2 had the highest scores in hardness, crunchiness, and overall appreciation. Therefore, the addition of ZnCl2 into packaged natural table olives may lead to healthy products with desirable sensory characteristics which, in turn, could promote consumption.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

et al. 2018

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“…The authors found that the acidification step is useful in helping the fermentation process and it has no effect on the sensory profile of olives. Bautista-Gallego et al [117] used fermented Manzanilla olives to evaluate the influence of the addition of zinc chloride (ZnCl 2 at 0.00%, 0.25%, 0.50%, 0.75% and 1.00%) to brine on increasing the olives' shelf life and improving their sensory properties. A panel of twelve trained members used two protocols [81].…”

Section: Treated Green Olives or "Spanish Style"mentioning

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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“…To date, several studies have investigated the partial or complete substitution for NaCl in fermented green and black olives, and olive juice [58,76,[80][81][82][83][84]. Products were obtained that had a balanced mineral composition and enhanced nutritional value based on a controlled process that prevented deterioration and spoilage and improved the sensorial characteristics of the products [58,[82][83][84][85][86][87][88].…”

Section: Reducing Salt In the Processing Of Table Olivesmentioning

confidence: 99%

“…The reduction in Na can be made possible by using substitutes for NaCl, such as potassium chloride (KCl), magnesium chloride (MgCl 2 ), calcium chloride (CaCl 2 ), zinc chloride (ZnCl 2 ), zinc sulfate, and/or zinc perchlorate. Each of these compounds has an antimicrobial effect on pathogens, yeasts, and toxigenic fungi, and each of them also is permitted for the preparation of fortified foods within the current EU legislation (Commission Regulation EU 432/2012) [76,[80][81][82][87][88][89][90].…”

Section: Reducing Salt In the Processing Of Table Olivesmentioning

confidence: 99%

Modern Techniques in the Production of Table Olives

Değirmencioğlu¹

2016

Products From Olive Tree

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The olive tree (Olea europaea L.) is one of the most important trees in the world, and olive oil and table olives are consumed extensively as a basic ingredient of the Mediterranean diet. Table olives are prepared from the fruit of a variety of cultivated olive trees, and, after removing their bitterness by several methods, they are preserved by natural fermentation or other methods before packing. Currently, scientists and consumers alike are interested in and prefer fresh and healthy table olives that have been minimally and safely processed. The aim of this chapter is to provide information about the modern food-processing techniques that are used to improve the quality characteristics of table olives.

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The effect of ZnCl₂ on green Spanish‐style table olive packaging, a presentation style dependent behaviour

Cited by 7 publications

References 20 publications

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

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

Modern Techniques in the Production of Table Olives

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The effect of ZnCl2 on green Spanish‐style table olive packaging, a presentation style dependent behaviour

Cited by 7 publications

References 20 publications

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

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

Modern Techniques in the Production of Table Olives

Contact Info

Product

Resources

About

The effect of ZnCl₂ on green Spanish‐style table olive packaging, a presentation style dependent behaviour