The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

Cabrera‐Bañegil, Manuel; Pérez‐Nevado, Francisco; Montaño, Alfonso; Pleite, Rafael; Martín‐Vertedor, Daniel

doi:10.1016/j.lwt.2018.01.018

Cited by 8 publications

(12 citation statements)

References 19 publications

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“…These authors washed olives during the NaOH treatment, which favors greater diffusion and elimination of precursors. It is known that treatments with NaOH modify olive texture, making them less hard and more porous [10,22]. This promotes greater diffusion of compounds from the olives to the brine.…”

Section: Effect Of Washing Prior To Lye Treatment (Experiments #2)mentioning

confidence: 99%

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Martín‐Vertedor

Fernández

Mesías

et al. 2020

Foods

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Acrylamide, a compound identified as a probable carcinogen, is generated during the sterilization phase employed during the processing of Californian-style green ripe olives. It is possible to reduce the content of this toxic compound by applying different strategies during the processing of green ripe olives. The influence of different processing conditions on acrylamide content was studied in three olives varieties (“Manzanilla de Sevilla”, “Hojiblanca”, and “Manzanilla Cacereña”). Olives harvested during the yellow–green stage presented higher acrylamide concentrations than green olives. A significant reduction in acrylamide content was observed when olives were washed with water at 25 °C for 45 min (25% reduction) and for 2 h (45% reduction) prior to lye treatment. Stone olives had 21–26% higher acrylamide levels than pitted olives and 42–50% higher levels than sliced olives in the three studied varieties. When calcium chloride (CaCl2) was added to the brine and brine sodium chloride (NaCl) increased from 2% to 4%, olives presented higher concentrations of this contaminant. The addition of additives did not affect acrylamide levels when olives were canned without brine. Results from this study are very useful for the table olive industry to identify critical points in the production of Californian-style green ripe olives, thus, helping to control acrylamide formation in this foodstuff.

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Section: Effect Of Washing Prior To Lye Treatment (Experiments #2)mentioning

confidence: 99%

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Martín‐Vertedor

Fernández

Mesías

et al. 2020

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“…If they are consumed within a balanced Mediterranean diet and with the reported values of these foods in mind, the dietary contribution can be estimated as follows: Between 5-8.9 mg of HT can be supplied with a daily consumption of 20 mg of virgin extra olive oil [22,23]. If we consider a normal daily consumption of 40 g of virgin extra olive oil, 2 glasses of wine (6.2 mg/HT) [24] and olives (20 g) (11 mg/HT) [25,26], an amount of 17.25 mg/HT can be provided by the diet. Calculations also considers the bioavailability data (44% approximately) and a dilution in 5 L of plasma.…”

Section: Introductionmentioning

confidence: 99%

Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro

et al. 2019

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I.M.A.-B.); rodriguez@us.es (J.A.R.-G.); jlvenero@us.es (J.L.V.); depablos@us.es (R.M.d.P.)Abstract: Neuroinflammation is a common feature shared by neurodegenerative disorders, such as Parkinson's disease (PD), and seems to play a key role in their development and progression. Microglia cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes, which means they are able to have anti-inflammatory, pro-inflammatory, or neurodegenerative effects. Increasing evidence supports that the traditional Mediterranean dietary pattern is related to the reduction of cognitive decline in neurodegenerative diseases. A considerable intake of plant foods, fish, and extra virgin olive oil (EVOO), as well as a moderate consumption of red wine, all characteristic of the Mediterranean diet (MD), are behind these effects. These foods are especially rich in polyphenols, being the most relevant in the MD hydroxytyrosol (HT) and their derivatives present in EVOO, which have demonstrated a wide array of biological activities. Here, we demonstrate that HT is able to reduce the inflammation induced by two different stimuli: lipopolysaccharide and α-synuclein. We also study the possible molecular mechanisms involved in the anti-inflammatory effect of HT, including the study of nuclear factor kappa B (NF-κB), mitogen-activated protein kinases (MAPKs), nicotinamide adenine dinucleotide phosphate (NADPH) oxidase, and inflammasome. Our data support the use of HT to prevent the inflammation associated with PD and shed light into the relationship between MD and this neurological disorder.

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“…The texture test was carried out on fifteen olive fruits for each sample, penetrating 2 mm into the center of the olive. Olive color was measured according to the color index proposed by Cabrera-Bañegil et al [ 16 ] using a UV-Vis-2450 spectrophotometer (Shimadzu, Tokyo, Japan). The pH was evaluated using a pH meter (Crisol, Model Basic20) [ 12 ].…”

Section: Methodsmentioning

confidence: 99%

“…Other experimental variables, such as temperature or salt concentration, have been studied throughout the fermentation process with the goal of obtaining better final products than those produced through conventional elaboration [ 6 , 14 , 15 , 16 ]. In addition, since the olive harvest in Extremadura begins in September, the fermentation process may suffer from winter frost in December.…”

Section: Introductionmentioning

confidence: 99%

“…Temperature sensors and equipment that apply different heat treatments may be easily installed, even by small companies. A thermostat-controlled temperature of around 21 °C has been recommended for correct table olive fermentation [ 16 ]. However, such equipment is not commonly used by olive processing companies because of its high energy demands.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

Martín‐Vertedor

Schaide

Boselli

et al. 2021

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This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. ‘Manzanilla de Sevilla’ (southwest of Spain, Badajoz) and ‘Manzanilla Cacereña’ (northwest of Spain, Caceres) olives were processed at an industrial scale in table olive fermenters whose brine was subjected to different thermal treatments. One of the three conducted experiments found that maintaining brine at 20–24 °C over a 3-month period led to optimum firmness, better color indices, and greater free acidity and lactic acid bacteria populations in comparison to an unheated control. Furthermore, raising the temperature of the fermenter to 20–24 °C accelerated the fermentation process, provoking better lactic bacteria and yeast growth without affecting olive firmness. The higher fermentation rate (shorter time to completion) associated with temperature-controlled olives also reduced the marketing time of the final product. Controlling brine temperature led to a better aspect and color, higher acidity, lower bitterness, and better overall assessment of processed olives. In addition, ‘Manzanilla de Sevilla’ olives presented a higher phenolic content than ‘Manzanilla Cacereña’ olives. Preliminary evidence is presented suggesting that ‘Manzanilla Cacereña’ olives appear highly amenable to Sevillian-style processing. The present innovative work demonstrates the importance of applying different thermal treatments to brine to control the temperature during the industrial fermentation of table olives during the cold season.

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The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

Cited by 8 publications

References 19 publications

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro

Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

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