Suchergebnisse

6 Páginas.-- 6 Tablas ; This study was aimed at making progress on the valorisation of table olive wastewater that currently represent a big environmental problem for factories. Concentrates from vacuum evaporation of the wastewater generated during processing of black ripe olives treated with KOH were tested as fertilisers of tomato plants in open field assays for three consecutive crops. Fertilisation was performed by drip irrigation every 15 days; the first treatment being 15 days after transplanting, and a total of five fertilisation treatments were carried out. A phytotoxic effect was not observed on plants or fruit in any case but higher yield (fruit/plant and g/plant) was obtained in comparison to irrigation with only tap water. Moreover, the combined use of the olive concentrate with inorganic nitrogen supply (NH4NO3), in order to comply with the nutrient needs of plants, was also tested. The results demonstrated that the olive concentrates could be a good substitute for inorganic potassium (as KNO3) during the cultivation of tomato plants without any negative effect on the tomato quality (pH, °Brix, sugars, organic acids) or content of bioactive substances (phenolic compounds and carotenoids). ; This work was supported by the Spanish Government (Project AGL2016-76820-R, AEI/FEDER, UE). We thank Alejandra Expósito for her technical assistance. ; Peer reviewed

The draft genome sequences of five Lactobacillus pentosus strains isolated from biofilms on the skin of green table olives are presented here. These genome sequences will assist in revealing the potential probiotic properties of these strains, as the intake of fermented olives implicates the passage of millions of Lactobacillus spp. throughout a consumer's gastrointestinal tract. ; This work was funded by the Junta de Andalucía through the P11-AGR-7051 project and by the Spanish Government through MICIIN projects AGL2013-48300-R/ALI (OliFilm project: www.olifilm.science.com.es) and BFU2016-77297-P.

36 Páginas.-- 8 Figuras.-- 1 Tabla ; This work relates native lactic acid bacteria (LAB) (Lactobacillus pentosus LPG1, L. pentosus Lp13, and Lactobacillus plantarum Lpl15) and yeast (Wickerhamomyces anomalus Y12) starters to the volatile components (VOCs) produced in green Spanish-style table olives. For this aim, the VOC profile was considered as compositional data (CoDa). The CoDa analysis generated new information on the relationship among inocula and VOCs through the tetrahedral plot, CoDa-biplot, variation array matrix, and CoDa dendrogram. The ilr (which includes pivot) coordinates (Euclidean space) from VOCs produced more reliable starters' clustering than the original data. The potential VOC markers, identified by a test based on the pairwise comparison of the logratio variation arrays from the whole data set and the individual groups, were (starters in the parenthesis): 2-phenylethyl acetate (LPG1, Y12, Y12 + LAB), methanol (Lpl15), cis-2-penten-1-ol (LPG1, Y12, Y12 + LAB), 2-methyl-3-hexanol (LPG1, Y12), U (non-identified) C (m/z 83-112-97) (Y12) and UF (m/z 95-154-110) (LPG1, Y12 + LAB). Besides, some VOCs were partial/totally inhibited by specific starters: 2-methyl-1-propanol (Lp13, Y12 + LAB), 2-phenyl ethanol (Lp13), furfuryl methyl ether (Y12 + LAB), purpurocatechol (Y12, Y12 + LAB), 4-ethyl guaiacol (Lp13, Lpl15), 4-ethyl phenol (Lpl15), 5-tert-butylpyrogallol (Lp13, Lpl15), and UE (m/z 111–198) (Lp13). A better understanding of the relationship between starters and their VOC may facilitate modelling the flavour and quality of Spanish-style green table olive fermentations. ; The research was funded by the Spanish Government (Project OliFilm AGL-2013-48300-R: www.olifilm.science.com.es) A-BC thanks the Spanish Ministry of Economy and Competitiveness for their FPI grant. ; Peer reviewed

This article contains an overview of the scientific production in the area of table olives during the period 2000-2005. Author's productivity, most relevant topics, sources of information and groups of authors are analysed using basic bibliometric indicators. Also, contributions and collaborations among groups of authors are studied. Finally, this work includes impact indicators from the most important journals on this topic. ; Este artículo presenta un panorama de la producción científica en el área de las aceitunas de mesa durante el periodo 2000-2005. Utilizando indicadores bibliométricos básicos, se ha estudiado la productividad de los autores, los temas más comúnmente tratados, las fuentes de información y los grupos de autores. Además, se analizan las colaboraciones realizadas entre diferentes grupos de investigación. Por último, se incluyen los indicadores de impacto de las revistas más prestigiosas en el sector. ; This article will contribute to the technological watch developed under the broader European Union VI Frame Program project (SSA number FOOD-CP-2004-505524) aiming to support the European SMEs in this food production area. ; Peer reviewed

39 Páginas; 2 Tablas; 8 Figuras ; Large proportions of Cu-chlorophyll complexes have been quantified in certain commercial products of table olives with a strikingly bright green colour and labelled "Green olives in soda" and Campo Real-style in Spain, or Castelvetrano-style in Italy. Previous studies have shown that such compounds are not formed naturally during the processing step of these green table olive specialities. The present study aimed to discern whether the formation of Cu-chlorophyll complexes occurs spontaneously during the shelf-life of table olives or is the result of the deliberate addition of Cu (II) salts. The effect of different preservation conditions on the final pigment composition of table olives was investigated. To this end, processed fruits were packed in non-acidified or acidified brine and subjected to sterilization or pasteurization treatments, respectively. Pheophytinization of the chlorophyll compounds was the main reaction that took place during two years of storage and minor complexation of the chlorophyll structure with Cu was also observed. Up to ten different Cu-chlorophyll complexes were detected after 24 months of packing the olives, representing between 1 and 7.5% of the total chlorophyll pigments, depending on the temperature and pH values during storage. In no case was a bright green colour on the olive surface observed, and the values of total chlorophyll pigments were far from the high proportions (up to 99%) that have been quantified in alkali-processed commercial table olives without fermentation. These results demonstrated that the copper complexes were formed as a consequence of the deliberate addition of Cu (II) salts at some stage of the table olives' elaboration or preservation. The quantitative determination of copper chlorophyll complexes in commercial table olive samples with a suspiciously bright green colour is necessary to detect such bad processing practices. ; This work was supported by the Spanish Government [Projects AGL 2012-39714/ALI and AGL 2015-63890-R]. We thank Sergio Alcañiz-García for technical assistance and Drs. Pedro García-García and Antonio H. Sánchez-Gómez for assistance with the sterilization and pasteurization process, respectively. Authors are members of the IBERCAROT Network, funded by CYTED (ref. 112RT0445). ; Peer reviewed

27 páginas, 5 figuras ; The present work studies the in vitro interactions between Lactobacillus pentosus and yeast strains isolated from table olive processing to form mixed biofilms. Among the different pairs assayed, the strongest biofilms were obtained from L. pentosus and Candida boidinii strain co-cultures. However, biofilm formation was inhibited in the presence of D(+)-mannose. In addition, biofilm formation by C. boidinii mono-cultures was stimulated in the absence of cell-cell contact with L. pentosus. Scanning electron microscopy revealed that a sort of "sticky" material formed by the yeasts contributed to its substrate adherence. Hence, the data obtained in this work suggests that yeast-lactobacilli biofilm may be favored by the presence of a specific mate of yeast-L. pentosus, and that more than one mechanism could be implicated in the biofilm formation. This knowledge will help for designing appropriate mixed starter cultures of pairs of L. pentosus-yeast species able to improve the quality and safety of Spanish-style green table olive processing. ; The Spanish Government supported this work through MICIIN projects AGL2009- 08016/ALI, AGL2010-15529/ALI and AGL2013-48300-R/ALI (project OliFilm: www.olifilm.science.com.es) and the Junta de Andalucía (through financial support to Project P11-AGR-7051). F.N.A-L was the recipient of a Ramón y Cajal post-doctoral research contract (Spanish Government) while A.L.-R and J.D.-M. were the beneficiaries of an F.P.I grant from the MICIIN and of a JAE-predoc grant from the C.S.I.C., respectively. ; Peer reviewed

A study of the situation of European Small and Medium Enterprises (SMEs) in the olive oil and table olive sector is carried out in order to find their main needs in the following aspects: information, participation in Research, Development and Innovation (R+D+I) programmes, Information and Communication Technologies (ICTs) implementation, quality control, environmental impacts, etc. The data used in this study were obtained through questionnaires sent to SMEs in France, Germany, Greece, Italy, Portugal, Spain and Turkey. The results obtained show: a reasonable acceptance of ICTs, a high interest in training courses on the most recent and pertinent legislation, and in product quality improvement and marketing. ; En este trabajo, se realiza un estudio de la PYME europea en el sector olivarero para detectar las principales necesidades que tienen las empresas en información técnica, participación en proyectos de investigación, formación, Tecnologías de Información y Comunicación (TIC), calidad, impacto ambiental, etc. Los datos se obtuvieron a través de encuestas enviadas a empresas de Alemania, Francia, España, Grecia, Italia, Portugal y Turquía. Los resultados obtenidos muestran que las TIC tienen un nivel razonable de implantación en este sector industrial. Así mismo, las empresas encuestadas manifiestan tener gran interés en actividades de formación e información en la legislación relacionada con el sector, el control de calidad y el marketing. ; Peer reviewed

36 Páginas; 6 Figuras ; The work presents the application of compositional data methodology to analytical results, taking as an example the study of the volatile profiles of green Spanish-style table olives according to cultivars and production areas. For this purpose, the volatile compounds (analysed by GC-MS and expressed as percentages of the total area) were considered as a compositional data set in the Simplex space and, as a result, analysed by their specific new statistical tools. Application of compositional exploratory tools (variation array, tertiary graphs, biplots, or coda-dendrogram) allowed differentiating cultivars and production areas based on their volatile profiles. Also, the application of Cluster and Principal Component analysis to the ilr transformed values (coordinates), following the new methodology, led to more realistic results than the formally incorrect implementation of the standard multivariate analysis (developed for data from the Euclidean space) to percentages (data in the Simplex). Therefore, the work presents a novel consideration of the volatile profiles of table olives as compositional data and shows their proper analysis by statistical tools specifically developed for them. ; This work was supported by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF) ; Peer reviewed

20 Páginas.-- 3 Tablas.-- 8 Figuras ; This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the simplex) and Multiple Factor analysis (MFA). Overall, processing had a scarce effect on most of the minor components except ethyl and methyl esters and diacylglycerols, which markedly increased during fermentation; however, these compounds in table olive do not have the negative connotations that those in olive oil do since they are normal metabolites from the yeast microflora habitually present during the process. The work also showed that the quantification of minor components in table olive fat was an extraction-dependent method since Soxhlet increased the concentrations of fatty alcohols, triterpene dialcohols, sterols, waxes and polar compounds. Regarding statistical methods, CoDa analysis strategies were successfully applied to produce more appropriate clustering and Principal Component Analysis (PCA) segregation than standard tools. Moreover, MFA allowed for study of the components individually and by groups; the relationships among groups led to the most appropriate clustering and PCA segregation of samples and revealed the effect of the chemical groups' evolution on the similarity/dissimilarity between samples. Therefore, MFA was the statistical analysis that led to the most information on the effect of processing and extraction methods. Its combination with appropriate CoDa logratios could be an exciting challenge. ; This work was funded in part by the Ministry of Economy and Competitiveness from the Spanish government through projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European regional development funds (ERDF) and Junta de Andalucía through financial assistance to group AGR-125. ; Peer reviewed

Here, we report the genome sequences of six Lactobacillus pentosus strains isolated from traditional noninoculated Spanish-style green table olive brines. The total genome sizes varied between 3.77 and 4.039 Mbp. These genome sequences will assist in revealing the genes responsible for both technological and probiotic properties of these strains. ; The Junta de Andalucía supported this study through the P11-AGR-7051 project and the Spanish Government through MICIIN projects AGL2013-48300-R/ALI (OliFilm project) and BFU2016-77297-P. B.C.-D. was the beneficiary of a PIF grant from the Junta de Andalucía. We thank C3UPO for the HPC support. ; Peer Reviewed

27 Páginas; 3 Tablas; 1 Figura ; Spanish-style green table olives pasteurized and stored in two types of pasteurizable plastic pouches and glass bottles were analyzed for color parameters and volatile components after 6.5 months of storage at 30 °C. Color parameters in pouches made of aluminium oxide coating on polyethylene terephthalate + medium-density polyethylene (AlOx-coated PET + MDPE) were acceptable and, in general, did not significantly differ from those in glass, but unacceptable values corresponding to dark visual colors of both olives and brine were found in pouches made of polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol (PET + MDPE/EVOH). Forty-three volatile compounds were identified and quantified in olive pulp by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC-MS), 36 of these compounds being significantly different between the plastic and glass treatments. The type of plastic container had an impact on the volatile composition of product. Oxidation and scalping were considered to be the most probable causes for the differences in volatile components between PET + MDPE/EVOH pouches and glass containers, but in AlOx-coated PET + MDPE pouches no oxidation process was apparent. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF), and the Andaltec R&D+I Foundation. ; Peer reviewed

This work studies the inoculation conditions for allowing the survival/predominance of a potential probiotic strain (Lactobacillus pentosus TOMC-LAB2) when used as a starter culture in large-scale fermentations of green Spanish-style olives. The study was performed in two successive seasons (2011/2012 and 2012/2013), using about 150 tons of olives. Inoculation immediately after brining (to prevent wild initial microbiota growth) followed by re-inoculation 24 h later (to improve competitiveness) was essential for inoculum predominance. Processing early in the season (September) showed a favorable effect on fermentation and strain predominance on olives (particularly when using acidified brines containing 25 L HCl/vessel) but caused the disappearance of the target strain from both brines and olives during the storage phase. On the contrary, processing in October slightly reduced the target strain predominance on olives (70–90%) but allowed longer survival. The type of inoculum used (laboratory vs. industry pre-adapted) never had significant effects. Thus, this investigation discloses key issues for the survival and predominance of starter cultures in large-scale industrial fermentations of green Spanish-style olives. Results can be of interest for producing probiotic table olives and open new research challenges on the causes of inoculum vanishing during the storage phase. ; The research leading to these results has received funding from the EU's Seventh Framework Program (FP7/2007-2013) under grant agreement n°243471 (PROBIOLIVES). JB-G thanks CSIC for his JDc fellowship, FA-L to Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VR-G thanks to the AgriFood Campus of International Excellence (ceiA3), Bank of Santander and Spanish Government for her pre-doctoral fellowship (training program of Ph.D. in companies). We acknowledge support of the publication fee by the CSIC open Access Publication Support Initiative through its Unit of Information Resources for Research (URICI). ; Peer reviewed ; Peer Reviewed

The univariate generalized Waring distribution (UGWD) is presented as a new model to describe the goodness of fit, applicable in the context of agriculture. In this paper, it was used to model the number of olive groves recorded in Spain in the 8,091 municipalities recorded in the 2009 Agricultural Census, according to which the production of oil olives accounted for 94% of total output, while that of table olives represented 6% (with an average of 44.84 and 4.06 holdings per Spanish municipality, respectively). UGWD is suitable for fitting this type of discrete data, with strong left-sided asymmetry. This novel use of UGWD can provide the foundation for future research in agriculture, with the advantage over other discrete distributions that enables the analyst to split the variance. After defining the distribution, we analysed various methods for fitting the parameters associated with it, namely estimation by maximum likelihood, estimation by the method of moments and a variant of the latter, estimation by the method of frequencies and moments. For oil olives, the chi-square goodness of fit test gives p-values of 0.9992, 0.9967 and 0.9977, respectively. However, a poor fit was obtained for the table olive distribution. Finally, the variance was split, following Irwin, into three components related to random factors, external factors and internal differences. For the distribution of the number of olive grove holdings, this splitting showed that random and external factors only account about 0.22% and 0.05%. Therefore, internal differences within municipalities play an important role in determining total variability. ; This research is financed by Vice-Rector's Office for Political Science and Research-University of Granada, through the project "Social-Labour Statistics and Demography" (30.BB.11.1101) at the Faculty of Labour Sciences.

A probabilistic/logistic model, based on binary data (growth/no growth), was used to assess the effects of sodium metabisulphite (SM) and cinnamaldehyde (CIN; 0-1000 mg/L) against the main microbial groups found in table olive environment [lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae], according to pH (range 3.5-5.0), and type of acidifying agent (HCl or pyruvic acid). The inhibitory effect of SM depended on the pH while that of CIN was scarcely influenced by it (except for LAB). LAB were more sensitive to SM, while yeasts were to CIN. The use of pyruvic acid for correction of pH always produced a reduction (compared to HCl) of the inhibitory power of both preservatives. The in silico models for HCl showed that, at pH 4.0, and growth probability 0.01, the LAB population might be inhibited by the presence in the medium of 150 mg/L SM or 1000 mg/L CIN, while in the case of yeasts, 450 mg/L SM, or 150 mg/L CIN are required. No growth of Enterobacteriaceae was observed at this (or lower) pH level. The results obtained may contribute to the stabilization of non-thermally treated table olive packaging. ; This research has received funding from INTERACEITUNA (Organización Interprofesional de la Aceituna de Mesa, Spain) and the Junta de Andalucía. FNAL thanks to the Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VR thanks the AgriFood Campus of International Excellence (ceiA3), Bank of Santander, Spanish Government and "Aloreña de Málaga" Olive Manufacturing Association for her pre-doctoral fellowship (training and formation program of Ph.D. in companies). ; Peer Reviewed

Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e-nose) was used to assess the abnormal fermentation defects of Spanish-style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory dominance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e-nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e-nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e-nose can be used as an olfactory sensor for the organoleptic classification of table olives and can successfully support the tasting panel.