Oven-dried table olives: textural properties as related to pectic composition

Marsilio, Vincenzo; Lanza, Barbara; Campestre, Cristina; Angelis, Mario De

doi:10.1002/1097-0010(200006)80:8<1271::aid-jsfa635>3.0.co;2-o

Cited by 34 publications

(20 citation statements)

References 24 publications

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“…Farklı acılık giderme yöntemleri ve bu yöntemlerin optimize edilmesi hakkında çok sayıda araştırmaya rastlanılmasına karşın kurutma ile sofralık zeytin üretimi hakkında yalnızca birkaç araştırmaya rastlanmıştır [7]- [10]. Bazı araştırmacılar kurutma yapılarak zeytine acılık veren oleuropeinin parçalanabileceği ve bu sayede zeytinlerin acılıklarının giderilebileceğini bildirmişlerdir [5], [11], [12]. Bu araştırmacılar kurutma ile sofralık zeytin üretiminin sadece deneysel olarak yapıldığını ve üretim yöntemlerinin gıda sanayine henüz aktarılamadığını bildirilmişlerdir.…”

Section: Kısmi Kurutma Ile Acılık Gidermeunclassified

“…Benzer şekilde İtalya'da 'Ferrandina' adı verilen gelenekselleşmiş bir yöntem ile uzun yıllardır sofralık siyah zeytin üretildiği bildirilmiştir Pamukkale Univ Muh Bilim Derg, 21 (9), [390][391][392][393]2015 (Pamukkale Gıda Sempozyumu III Özel Sayısı) Y. Özdemir, E. Güven, A. Öztürk [11], [12]. Bu yöntem kısa süreli sıcak suda bekletme, kuru tuzlama ve sıcak havada kurutma olmak üzere 3 temel işlemden oluşmaktadır.…”

Section: Kısmi Kurutma Ile Acılık Gidermeunclassified

“…Daha sonra zeytinler 50 o C'deki kurutucuda yaklaşık 17 saat süre ile kurutulmaktadır [5]. 'Ferrandina' yöntemiyle işlenen zeytinlerin kurutulmasında kıvırcık yüzeyli zeytin üretilebilmesi için kurutmanın düşük sıcaklık ve uzun sürede yapılması gerektiği bildirilmiştir [11].…”

Section: Kısmi Kurutma Ile Acılık Gidermeunclassified

“…[11] tarafından kurutucuda sofralık zeytin kurutma karakteristikleri hakkında yapılan bir çalışmaya rastlanılmadığı ve bu konuda yapılacak çalışmaların önem taşıdığı bildirilmiştir. Ayrıca Marsillo ve diğ.…”

Section: Kısmi Kurutma Ile Acılık Gidermeunclassified

“…Ayrıca Marsillo ve diğ. [11] ve Gambella ve diğ. [12] tarafından farklı birçok işleme tekniğinin sofralık zeytin sanayinde kullanılmasına rağmen kurutma ile sofralık zeytin üretiminin sadece deneysel olarak yapıldığı bildirilmektedir.…”

Section: Kısmi Kurutma Ile Acılık Gidermeunclassified

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Debittering of Olives by Semi Drying

Özdemir¹,

Güven²,

Öztürk³

2015

Pamukkale J Eng Sci

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Section: Kısmi Kurutma Ile Acılık Gidermeunclassified

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Debittering of Olives by Semi Drying

Özdemir¹,

Güven²,

Öztürk³

2015

Pamukkale J Eng Sci

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Lipids and phenols in table olives

Bianchi

2003

Euro J Lipid Sci & Tech

177

148

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The olive fruit is essentially constituted by the epicarp, or skin, mesocarp, or pulp, and the endocarp, or stone, and the latter includes the seed. Table olives (also called eating olives) are prepared from healthy, specifically cultivated, olive varieties picked at the right maturation stage and whose quality, after appropriate processing, corresponds to that of an edible well preserved product. The most important industrial preparations of table olives are the Spanish (or Sevillian) for green olives, the Californian for oxidised black olives, and the Greek for naturally black olives. In the Spanish and Californian procedures, olives are treated with a diluted aqueous NaOH solution, that brings about several changes in the susceptible classes of compounds in the fruit. Note, however, that the composition of the triglycerides remain unaffected by these procedures. After the treatment the olives are rinsed to remove the alkali, and the fruit is then left to ferment in brine for several months. The production of naturally black olives in brine, according to the Greek traditional method, is a simple, natural process which does not use chemicals. The main phenols in the olive are oleuropein, hydroxytyrosol (β(3‐4‐dihydroxyphenyl)ethanol), tyrosol (β(4‐hydroxyphenyl) ethanol) and verbascoside; the major polycyclic triterpenes are the oleanolic and maslinic acids. The NaOH treatment hydrolysed oleuropein into β(3‐4‐dihydroxyphenyl) ethanol, oleoside 11‐methylester and oleoside. These last glucosides and the oleuropein itself, in acidic medium, yielded glucose and a number of compounds called, collectively, oleuropein aglycones. During the fermentation process phenols diffuse from the pulp into the brine. Also, even during the alkaline treatment, there is the rapid diffusion of the pentacyclic oleanolic and maslinic acids salts into the brine.

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Microbiological quality and biophenol content of hot air‐dried Thassos cv. table olives upon storage

Mantzouridou

Tsimidou

2011

Eur. J. Lipid Sci. Technol.

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Microbiological quality and biophenol content evolution was studied in minimally processed Thassos cv table olives by hot air dehydration under mild conditions (408C, 24 h, a w ¼ 0.893) and storage under characteristic packaging conditions (vacuum, 100% N 2 and air) at 4 and 208C over a period of 180 days. No salt was used in the production line or packaging. The undesirable microorganisms (Enterobacteriaceae, Staphylococcus aureus, Bacillus, Clostridium) were undetectable until the end of the storage period. Also, modified atmospheres prevented fungal growth at both temperatures apart from the samples stored in air, in which Penicillium and Aspergillus spp. were identified. At 208C, a coexistence of mesophilic bacteria and yeasts occurred. At 48C, yeasts were the predominant microflora. All of the samples analysed were found to be rich sources of the bioactive ingredients, elenolic acid (EA) glycoside and EA. Hydroxytyrosol and derivatives, caffeic acid, luteolin 7-O-glycoside, apigenin derivative and pcoumaric acid derivative assigned as comselogoside were the prevailing phenols in all of the samples. Although the levels of the above compounds decreased upon processing and storage, especially in the samples stored at 48C, their presence is important for stability because of their high antimicrobial and antioxidant activities.Practical applications: Reducing the amount of salt used in the table olive processing and preservation seems to be an important innovation though this is not a straightforward process, as salt plays an important role in the microbiological quality of the end product. Our study faces such a challenge in the case of minimally processed Thassos cv olives by hot air dehydration under mild conditions (408C, 24 h, a w ¼ 0.893), which, traditionally, are processed by means of salt. To our knowledge, this is the first report focusing on the evolution of microbiological quality and biophenol content of hot air-dried Thassos olives upon storage under characteristic modified-atmosphere packaging conditions (vacuum and 100% N 2 ). This experimentation provided evidence that this product can be considered as one with a satisfactory microbiological quality and nutritional value with regard to bioactive ingredients and the absence of salt. Assessment of the 'best before date' of this product is needed before commercialization.

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Oven-dried table olives: textural properties as related to pectic composition

Cited by 34 publications

References 24 publications

Debittering of Olives by Semi Drying

Debittering of Olives by Semi Drying

Lipids and phenols in table olives

Microbiological quality and biophenol content of hot air‐dried Thassos cv. table olives upon storage

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