Effect of Processing on Cell Wall Polysaccharides of Green Table Olives

Coimbra, Manuel A.; Waldron, Keith W.; Delgadillo, Ivonne; Selvendran, Robert R.

doi:10.1021/jf950637f

Cited by 35 publications

(21 citation statements)

References 26 publications

(40 reference statements)

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“…This time, the results agree with those reported by Georget et al (2003) and only in part with those reported by Romeo et al (2012), and may be explained both by the loss of turgor and degradation of pectic polysaccharides during brining (Coimbra et al, 1996). Figure 5 shows a typical TPA graph where the two peaks of the two compression cycles can be seen.…”

Section: Texture Evolutionsupporting

confidence: 87%

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Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

Fadda¹,

Del²,

Sanguinetti³

et al. 2014

Grasas y Aceites

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SUMMARY:The results on the evolution of the texture and antioxidant activity during the processing of naturally fermented green olives are reported in the present study. The olives were brined with two different NaCl concentrations, 4 and 7%. A puncture test and a texture profile analysis (TPA) test were carried out to evaluate texture, while the antioxidant activity was assessed in consideration of the loss of absorbance of a stable radical upon reaction with a polyphenolic olive extract. The puncture test revealed both an increase and decrease in peel and flesh hardness, respectively. The olives processed with 7% NaCl concentration showed higher peel hardness than olives brined with 4% salt. The texture profile analysis did not reveal any difference between the two salt concentrations used, but showed a decrease in the value of all parameters after 30 days of brining. The antioxidant activity of the polyphenolic extract decreased significantly during processing, with a major loss after the first 30 days of processing and was higher in the 7% brined olives, than the sample treated with 4% NaCl. KEYWORDS: Antioxidant activity; Natural Fermentation; Sensory analysis; Texture; Texture profile analysis; Tonda di Cagliari RESUMEN: Evolución de la textura y capacidad antioxidante de aceitunas de mesa procesadas al natural con diferentes concentraciones de cloruro de sodio. En este trabajo se presentan los resultados sobre la evolución de la textura y la actividad antioxidante durante el proceso de fermentación natural de las aceitunas verdes. Los frutos se colocaron en salmueras con dos concentraciones de NaCl del 4% y 7%. Se evaluó la textura mediante ensayo de perforación y mediante análisis de perfil de textura (TPA), mientras que la actividad antioxidante se evaluó considerando la pérdida de absorbancia de un radical estable tras la reacción con un extracto polifenólico de las aceitunas. El ensayo de perforación reveló un aumento de la dureza de la piel y una reducción en la dureza de la pulpa. Las aceitunas procesadas con una concentración de NaCl del 7% mostraron una dureza mayor que aquellas tratadas con sal al 4%. El análisis del perfil de la textura no reveló diferencias entre las dos concentraciones usadas de sal, pero mostró una disminución en el valor de todos los parámetros después del primer mes de salmuera. La actividad antioxidante del extracto polifenólico disminuyó significativamente durante el tratamiento, con una pérdida importante después de los primeros 30 días de tratamiento y fue más alto en las aceitunas del 7% en salmuera respecto a las muestras tratadas con el 4% de NaCl.

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Section: Texture Evolutionsupporting

confidence: 87%

“…The decrease in these parameters influenced the evolution of chewiness and gumminess, calculated from the above first three cited parameters. The already cited work of Coimbra et al (1996) may explain again the loss in texture of the product.…”

Section: Texture Evolutionmentioning

confidence: 79%

Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

Fadda¹,

Del²,

Sanguinetti³

et al. 2014

Grasas y Aceites

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“…Cell wall polysaccharide composition estimates of the olive pulp were based on known data for the different polysaccharide constituents of olive pulp cell walls for Douro variety, obtained by methylation analysis, 24 13 C nuclear magnetic resonance 25 and Fourier transform infrared spectroscopy. 26 All the extracts resulting from CWM preparation and sequential extraction were used for this calculation.…”

Section: Carbohydrate Analysismentioning

confidence: 99%

Effect of dry‐salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

Cardoso¹,

Mafra²,

Reis³

et al. 2008

J Sci Food Agric

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BACKGROUND: Thasos is an olive variety cultivated mainly in Greece used to produce 'naturally black dry-salted olives'. This process consists in placing the olives in disposed layers with coarse sodium chloride. The loss of water and other solutes gradually debitters and wrinkles the fruits. In this study, the effect of dry-salt processing on the texture and cell wall polysaccharide composition was investigated.

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“…Moreover, several studies have reported that processing affects mostly the pectic polysaccharides, increasing their solubilization and leading to a decrease of tissue firmness (Jimenez et al. 1995; Coimbra et al. 1996; Sanchez‐Romero et al.…”

Section: Resultsmentioning

confidence: 99%

Darkening of Brined Olives by Rapid Alkaline Oxidation

El-Makhzangy

Ramadan²,

Sulieman

2008

Journal of Food Processing and Preservation

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Alkaline oxidation of olives called Californian process is a recommended method of the International Olive Oil Council that generally uses three to five lye treatments. The present investigation was carried out to reduce the number of lye treatments to one and consequently minimize the process duration to about 24 h, preventing the health hazards and environmental pollution. Results revealed that no significant differences were noted between the two cultivars used in this study (Gordal and Ladoelia) in response to ferrous gluconate concentration. Ferrous gluconate (0.4%) should be added during the fixation to stabilize the color produced during air injection. Optimum fixation time was 8 and 12 h for Ladoelia and Gordal cultivars, respectively. When the oxidized black olives were stored in hermetically sealed containers for 4 months in slight brine at different pH values, results revealed that pH 5 was more suitable for maintaining color intensity and firmness of the olives. PRACTICAL APPLICATIONS The black oxidizing or Californian processing is one of the three main methods of preparing table olives. In the traditional Californian process, three to five lye treatments are generally used, and when applying this technique on some cultivars stored in brine for more than 6 months, the color cannot be stained enough and fruit firmness becomes softer. Moreover, the duration of the process is long (72–80 h) and the final product is easy to deteriorate. The main goal of this investigation was to modify the Californian process to minimize processing period and improve quality attributes of the obtained olives by using oxidation with one‐lye treatment. The results obtained from this study could help table olive industries to design new processes or change the already existing ones in order to improve product quality and make it more competitive in the international market.

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Effect of Processing on Cell Wall Polysaccharides of Green Table Olives

Cited by 35 publications

References 26 publications

Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

Effect of dry‐salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

Darkening of Brined Olives by Rapid Alkaline Oxidation

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