The Use of Vacuum Impregnation for Debittering Green Olives

Tamer, Canan Ece; İncedayı, Bige; Yıldız, Berivan; Çopur, Ömer Utku

doi:10.1007/s11947-012-0971-x

Cited by 9 publications

(6 citation statements)

References 45 publications

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“…An example is provided by a study by Tamer et al (2013), who applied vacuum impregnation with a solution of sodium chloride or sodium hydroxide and their mixture in order to shorten the length of the debittering process for green table olive cv. “Domat” [ 40 ]. As a result of vacuum impregnation, the authors obtained a similar effect to soaking in the solution at atmospheric pressure, while the use of vacuum made it possible to reduce the processing time for the process aiming at the elimination of bitter taste from 15 days to 6 h. In turn, Blanda et al (2008) applied vacuum impregnation to apple slices of cv.…”

Section: The Application Of Vacuum Impregnation To Modify Physico–mentioning

confidence: 99%

“…In this area, there is a need for a broader study, since the effectiveness of vacuum impregnation may vary based on several factors, for example, the differences in porosity and rigidity of the tissue material. The references indicate that using vacuum impregnation for taste enhancement makes it possible to shorten the duration of the technological process [ 38 , 40 ].…”

Section: The Application Of Vacuum Impregnation To Modify Physico–mentioning

confidence: 99%

See 1 more Smart Citation

Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review

Radziejewska‐Kubzdela

Biegańska-Marecik

Kidoń

2014

IJMS

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Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

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Section: The Application Of Vacuum Impregnation To Modify Physico–mentioning

confidence: 99%

Section: The Application Of Vacuum Impregnation To Modify Physico–mentioning

confidence: 99%

Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review

Radziejewska‐Kubzdela

Biegańska-Marecik

Kidoń

2014

IJMS

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“…Green olives under vacuum impregnation and suspended in a lye treatment of 1.5% NaOH took 8 hours to reduce the levels of oleuropein from starting conditions to a third of the initial concentrations, as compared to 48 hours under atmospheric conditions. In brined solutions of 3% NaCl, processing time decreased from 45 days under atmospheric pressure to 11 hours under vacuum impregnation [91].…”

Section: Vacuum Impregnationmentioning

confidence: 99%

“…e use of exogenous β-glucosidase has also been explored as a method to reduce oleuropein [91]. Manzanilla olives were fermentation with inoculated L. plantarum, fermentation with inoculated L. plantarum and an extract of β-glucosidase, and cured using the traditional Spanish method of debittering.…”

Section: Enzymesmentioning

confidence: 99%

Reducing Phenolics Related to Bitterness in Table Olives

Johnson

Mitchell

2018

Journal of Food Quality

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Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. This review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benefits and drawbacks of each method. The table olive industry is facing challenges of environmental sustainability and increased consumer demand for healthier products. Herein, we examine current research on novel technologies that aim to address these issues.

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“…Therefore, a careful washing of the olives and a de-bittering step of the olive oil residue would be mandatory steps. De-bittering could be based on oleuropein removal, decreasing the characteristic bitter taste [22] and increasing consumer acceptability [23]. The conventional de-bittering technique has long processing times, resulting also in removal of several useful antioxidants and solutes [24].…”

Section: Introductionmentioning

confidence: 99%

Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread

Andreou¹,

Chanioti²,

Stergiou³

et al. 2021

Sustainability

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This study focused on the development of a new olive-based product enriched with proteins, antioxidant compounds and functional properties, aiming at valorization of the olive residue from the typical olive oil extraction process. Olive oil was extracted using a patented cold pressing machine, resulting in a valuable source of bioactive compounds in the form of olive residue (pulp ~70%, pit- and skin-free). Conventional (solid: water ratio 1:4, 25 °C, 2 h) and HP-assisted (200 MPa, solid:water ratio 1/4, 10 min) de-bittering processes were carried out in order to remove oleuropein content (up to 50%) from olive residue, thus decreasing its bitter taste. The olive spread was prepared with olive residue (50%) and honey (25%), enriched with proteins (24.5%) from nuts. Quality parameters, nutritional attributes, microbiological analysis, phenolic compounds and oxidative stability as well as sensory evaluation of the olive spread were conducted during storage. Its shelf-life was estimated (prediction through accelerated tests) as 9.5 months when stored at 4 °C. The organoleptic evaluation showed that the proposed olive spread had a texture similar to peanut butter and could potentially be consumed as a health-promoting spread due to its high content of proteins (~10 g/100 g), crude fibers (>6 g/100 g) and essential fatty acids.

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The Use of Vacuum Impregnation for Debittering Green Olives

Cited by 9 publications

References 45 publications

Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review

Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review

Reducing Phenolics Related to Bitterness in Table Olives

Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread

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