The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

Self Cite

Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are the main microorganisms responsible for the fermentation of this product. The microbial diversity and population dynamics during the fermentation process are influenced by several factors, such as the content of sugars and phenols, all of which together influence the quality and safety of the table olives. The composition of fruits is in turn influenced by environmental conditions, such as rainfall, temperature, radiation, and the concentration of minerals in the soil, among others. In this review, we discuss the effect of climate change on the microbial diversity of table olives, with special emphasis on Spanish and Portuguese cultivars. The alterations expected to occur in climate change scenario(s) include changes in the microbial populations, their succession, diversity, and growth kinetics, which may impact the safety and quality of the table olives. Mitigation and adaptation measures are proposed to safeguard the authenticity and sensorial features of this valuable fermented food while ensuring food safety requirements.

Section: Impact Of Climate Change On Biological Conditions Of Olive C...mentioning

confidence: 99%

Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends

Benítez-Cabello,

Delgado,

Quintas

2023

Self Cite

“…However, there are few scientific works that combine reduction of salt content with the use of herbs, spices, or EOs as a preservation means. This is illustrated in Table 8 , which compiles available relevant publications to the best of our knowledge [ 158 , 160 , 161 , 162 ].…”

Section: Applications To Olive Industry Productsmentioning

confidence: 99%

“…In this study, researchers highlighted the progressive reduction of yeast population caused by rosemary oil during storage, the synergistic bacteriostatic effects of EOs with high hydrostatic pressure treatment, but also the strong impact of EOs on the organoleptic properties of olives. Additionally, Pires-Cabral et al [ 161 ] marked the effectiveness of seasoning Cobrançosa table olives in reduced-salt storage brine with a mixture of thyme (0.06%), oregano (0.04%), calamine (0.02%), garlic (0.6%), and lemon juice (1.2%, w/w ) in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. However, in the above-mentioned studies, no information is available to document the selection of the plant and EOs types and concentrations chosen.…”

Section: Applications To Olive Industry Productsmentioning

confidence: 99%

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Ordoudi

Papapostolou

Nenadis

et al. 2022

Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.

“…Results showed an important dietary fiber and polyphenol content and high amounts of PUFA in all samples, with particular emphasis on the Maçanilha cultivar, which was able to provide 13.1% of the recommended daily intake of PUFA. In a further paper of Pires-Cabral et al [30] the authors studied the nutritional properties of a Portuguese olive cultivar fermented in a reduced NaCl brine (4% NaCl + 4% KCl). The authors highlighted the use of this technology in halving the Na content of olives and in increasing by six and four-times, K and Ca, respectively, in comparison to samples fermented in a conventional brine (8% NaCl).…”

Section: Natural Olivesmentioning

confidence: 99%

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

Conte

Fadda

Del

et al. 2020

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.