Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

Bonatsou, Stamatoula; Iliopoulos, Vasilis; Mallouchos, Athanasios; Gogou, Eleni; Oikonomopoulou, Vasiliki; Krokida, Magdalini; Taoukis, Petros; Panagou, Efstathios Ζ.

doi:10.1016/j.fm.2016.11.001

Cited by 10 publications

(10 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the profile of acidity was similar in all cases presenting a gradual increase until the end of fermentation with final values of 0.38–0.44%. The obtained final values for pH and acidity differ from those reported in a previous work on Kalamata natural black olives ( Bonatsou et al, 2017a ), where the process was dominated by LAB instead of yeasts resulting in a vigorous lactic acid process with lower pH and higher acidity values. However, it must be underlined that the population dynamics of LAB is not fully comparable since in the latter work olives had been subjected to osmotic pre-treatment prior to processing and the brines had been supplemented with monosodium glutamate.…”

Section: Resultscontrasting

confidence: 99%

“…It presented a gradual increase until day 40 followed by a steady decline thereafter without statistically significant differences among the treatments. As LAB were practically absent from the process, the concentration of this organic acid was lower compared with previously published works on Kalamata olives fermentation ( Bleve et al, 2015 ; Tufariello et al, 2015 ; Bonatsou et al, 2017a ). Citric, malic and tartaric acids were also detected in the brines presenting a similar pattern with concentrations not exceeding 3.0 and 2.0 g/L, respectively, whereas succinic acid was presented in lower concentrations (<0.5 g/L) without statistical differences at the end of fermentations.…”

Section: Resultscontrasting

confidence: 68%

See 1 more Smart Citation

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

2018

Self Cite

View full text Add to dashboard Cite

The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidified with (a) 0.5% (v/v) vinegar, and (b) 0.1% (v/v) lactic acid at the onset of fermentation. Changes in microbial counts, pH, acidity, organic acids, sugars, and alcohols were analyzed for a period of 187 days. Yeast consortia diversity was evaluated at days 4, 34, 90, 140, and 187 of fermentation. A total of 260 isolates were characterized at sub-species level by rep-PCR genomic fingerprinting with the oligo-nucleotide primer (GTG)5. The characterization of yeast isolates at species level was performed by sequencing of the D1/D2 domain of 26S rRNA gene. Results showed that yeasts dominated the process presenting a relatively broad range of biodiversity composed of 11 genera and 21 species. No lactic acid bacteria (LAB) or Enterobacteriaceae could be enumerated after 20 and 10 days of fermentation, respectively. The dominant yeast species at the beginning were Aureobasidium pullulans for control and vinegar acidification treatments, and Candida naeodendra for lactic acid treatment. Between 34 and 140 days the dominant species were Candida boidinii, Candida molendinolei and Saccharomyces cerevisiae. In the end of fermentation the dominant species in all processes were C. boidinii and C. molendinolei, followed by Pichia manshurica and S. cerevisiae in lactic acid acidification treatment, P. manshurica in vinegar acidification treatment, and Pichia membranifaciens in control fermentation.

show abstract

Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 68%

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

2018

Self Cite

View full text Add to dashboard Cite

show abstract

“…Also, the effect of different mineral salts on the fermentation profile, microbial flora, physicochemical, textural, and flavour characteristics of product was investigated in this context. For instance, substitution of NaCl was carried out with KCl, CaCl 2 , and MgCl 2 in sauerkraut [18], with monosodium glutamate, KCl, and CaCl 2 in olives [19,20] and with KCl in cheese fermentations [21].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

Ağırman

Erten

2018

Journal of Food Quality

View full text Add to dashboard Cite

Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt in şalgam beverage is essential due to consumers’ demand for low-sodium foods as well as recommendation of health authorities. NaCl was replaced both partially and totally by KCl and CaCl2 in the present study. Experimental design was established to investigate the effects of five different combinations (1.7% NaCl (control treatment); 0.85% NaCl–0.85% KCl; 0.85% NaCl–0.85% CaCl2; 0.85% KCl–0.85% CaCl2, and 0.56% NaCl–0.56% KCl–0.56% CaCl2) of chloride salts on microbiological, chemical, and sensory qualities of şalgam. Lactic acid bacteria (LAB) were present in populations ranging from 8.0 to 8.61 log cfu/mL while total yeasts were 6.89 to 7.12 log cfu/mL at the end of the process. The maximum number of LAB was detected in the fermentation employed NaCl + KCl salts combination. Regarding the microbiological profile, LAB growth was stimulated significantly in presence of KCl while yeast patterns were not linked to different salt treatments. The final values of total acidity (TA) and pH for şalgam were found between 7.40 and 8.71 g/L and 3.26–3.47, respectively. Concerning physicochemical attributes, pH decreased when CaCl2 increased while TA is higher in the presence of CaCl2. Şalgam juice fermented with 0.85% NaCl–0.85% KCl mineral salt combination received the best sensory results among the different salt substitutions. Results demonstrate that NaCl can be replaced in şalgam with KCl by 50%, without affecting the traditional taste of şalgam in order to meet consumers’ demand for low-sodium dietary intake.

show abstract

“…16,23 Sugar and salt solutions are usually employed with sucrose and sodium chloride as the mostly used. 16,17,[24][25][26][27] Salt and sucrose solutions preserve food materials and equally impede the growth of microorganisms which cause rottenness by weakening the structure of microbial enzymes involved in deterioration. Use of mixtures of these solutions like sucrosesodium chloride has also been reported by some authors with advantages.…”

Section: Introductionmentioning

confidence: 99%

“…Use of mixtures of these solutions like sucrosesodium chloride has also been reported by some authors with advantages. 17,[24][25][26][27] However, none of these osmotic solutions have been reported to improve antioxidant activities of food materials. Furthermore, several studies have reported use of nanoparticles, especially silver nanoparticles, for food processing and preservation.…”

Section: Introductionmentioning

confidence: 99%

Comparative Effects of Silver Nanoparticles, Sucrose and Sodium Chloride as Osmotic Solutions for Tomato Slices: Antioxidant Activity, Microbial Quality and Modelling with Polynomial Regression Model

et al. 2019

View full text Add to dashboard Cite

This study has reported comparative effects of silver nanoparticles (AgNPs), sucrose and sodium chloride as osmotic solutions on antioxidant activity and microbial quality of 10 mm tomato slices. 40 g of tomato slices were dehydrated osmotically (OD) at different temperatures (60, 70 and 80°C) and time (30, 60, 90, 120 150 and 180 min). Water loss, solid impregnation, water and solid diffusivities of tomato slices were found to increase with increase in solution temperatures and concentrations with AgNPs having the greatest influence. Antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl increased with increase in solution concentrations but decreased with increase in temperature. Three-way ANOVA (R 2 = 0.998) revealed additive statistically significant effects of osmotic agents, concentrations and temperatures on antioxidant activity; F (8,54) = 67.854, P = 0.00. Polynomial regression analysis with response surface methodology validated experiments such that for each unit increase in concentration and temperature, antioxidant activity increased with good coefficients of determination; sucrose (R 2 = 0.87), NaCl, (R 2 = 0.89) and AgNPs (R 2 = 0.91). Potato dextrose and nutrient agars were used for isolating and identifying microorganisms in OD tomato slices. Tomato slices dehydrated with AgNPs had the highest microbial inhibition of fungi with growth occurring after 7 days, unlike in treatments with sucrose and NaCl where fungal growth appeared after 2 and 5 days, respectively. Aspergillus niger was the most prevalent fungus. It can be concluded that AgNPs may serve as a viable means to dehydrate and preserve tomatoes without loss of antioxidant activity.

show abstract

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

Cited by 10 publications

References 48 publications

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

Comparative Effects of Silver Nanoparticles, Sucrose and Sodium Chloride as Osmotic Solutions for Tomato Slices: Antioxidant Activity, Microbial Quality and Modelling with Polynomial Regression Model

Contact Info

Product

Resources

About