Effect of two-phase olive pomace acidification on odor prevention and kernel oil acidity reduction as a function of storage duration

Manthos, Georgios; Zagklis, Dimitris; Mesisklis, K.; Kornaros, Michael

doi:10.1016/j.jenvman.2021.113453

Cited by 6 publications

(3 citation statements)

References 34 publications

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“…The highest concentration of this phenolic compound was detected in control samples at 80 days of fermentation. Although, the 4-ethylphenol concentration is related to storage time (Manthos et al, 2021), in the present study the addition of starter cultures seemed to inhibit its production as offflavor. It is also interesting to point out that butyric, propionic, and cyclohexanoic acids, which are responsible for zapatera off-odors (de Castro et al, 2018), were never found in tested samples, confirming the inhibition of Clostridium and Propionibacterium genera by selected starter cultures.…”

Section: Discussioncontrasting

confidence: 66%

Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

et al. 2022

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The present study aimed to evaluate the effect of selected Lactiplantibacillus plantarum strains on both microbiota composition and volatile organic compound profile of Sicilian table olives. Two mixed cultures, named O1 and O2, were set up for pilot-plan scale fermentations at 5% of NaCl. Uninoculated table olives at 5 and 8% (C5 and C8) of salt were used as control. The fermentation process was monitored until 80 days through a dual approach, which included both classical microbiological and 16S amplicon-based sequencing and volatilomics analyses. Compared with control samples (C5 and C8), experimental samples, inoculated with starter cultures (O1 and O2), exhibited a faster acidification with a more pronounced drop in pH. Metagenetics data revealed significant differences of microbiota composition among samples, highlighting the dominance of lactobacilli in both experimental samples; a high occurrence of Enterobacter genus only in control samples with 5% of NaCl; and the presence of Bacteroides, Faecalibacterium, Klebsiella, and Raoultella genera only in control samples with 8% of NaCl. Furthermore, microbiota composition dynamics, through the fermentation process, significantly affected the volatile organic compounds of the final products, whereas no compounds involved in off-odors metabolites were detected in all samples investigated. In conclusion, the addition of the proposed starter cultures and the use of low concentrations of sodium chloride positively affected the microbiota and volatile organic compounds, ensuring the microbiological safety and the pleasant flavors of the final product.

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Section: Discussioncontrasting

confidence: 66%

Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

et al. 2022

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“…A techno-economic analysis considering the used solvent, number of freeze-thaw cycles, and extraction efficiency combined with the purity of the extracted pigment would be valuable in All experiments were performed in duplicate, and the results are presented as average values along with the calculated standard deviation. Experimental data for phycocyanin recovery were examined for their statistical differences through a rolling two-way ANOVA [52,53]. The analysis was performed in terms of different solvents used and pH levels and is presented in the Appendix.…”

Section: Discussionmentioning

confidence: 99%

“…All experiments were performed in duplicate, and the results are presented as average values along with the calculated standard deviation. Experimental data for phycocyanin recovery were examined for their statistical differences through a rolling two-way ANOVA [ 52 , 53 ]. The analysis was performed in terms of different solvents used and pH levels and is presented in the Appendix.…”

Section: Methodsmentioning

confidence: 99%

Optimizing Phycocyanin Extraction from Cyanobacterial Biomass: A Comparative Study of Freeze–Thaw Cycling with Various Solvents

Pispas,

Manthos,

Sventzouri

et al. 2024

Marine Drugs

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Cyanobacterial phycocyanin pigment is widely utilized for its properties in various industries, including food, cosmetics, and pharmaceuticals. Despite its potential, challenges exist, such as extraction methods impacting yield, stability, and purity. This study investigates the impact of the number of freeze–thaw (FT) cycles on the extraction of phycocyanin from the wet biomass of four cyanobacteria species (Arthrospira platensis, Chlorogloeopsis fritschii, Phormidium sp., and Synechocystis sp.), along with the impact of five extraction solutions (Tris-HCl buffer, phosphate buffer, CaCl2, deionized water, and tap water) at various pH values. Synechocystis sp. exhibited the highest phycocyanin content among the studied species. For A. platensis, Tris-HCl buffer yielded maximum phycocyanin concentration from the first FT cycle, while phosphate buffer provided satisfactory results from the second cycle. Similarly, Tris-HCl buffer showed promising results for C. fritschii (68.5% of the maximum from the first cycle), with the highest concentration (~12% w/w) achieved during the seventh cycle, using phosphate buffer. Phormidium sp. yielded the maximum pigment concentration from the first cycle using tap water. Among species-specific optimal extraction solutions, Tris-HCl buffer demonstrated sufficient extraction efficacy for all species, from the first cycle. This study represents an initial step toward establishing a universal extraction method for phycocyanin from diverse cyanobacteria species.

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Mathematical modeling of the effect of pH on 4-ethylphenol formation during two-phase olive pomace storage

Manthos

Zagklis²,

Kornaros³

2022

Biochemical Engineering Journal

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Effect of two-phase olive pomace acidification on odor prevention and kernel oil acidity reduction as a function of storage duration

Cited by 6 publications

References 34 publications

Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

Optimizing Phycocyanin Extraction from Cyanobacterial Biomass: A Comparative Study of Freeze–Thaw Cycling with Various Solvents

Mathematical modeling of the effect of pH on 4-ethylphenol formation during two-phase olive pomace storage

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