Suchergebnisse

13 Páginas.-- 2 Figuras.-- 6 Tablas ; The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio due to the consumption of table olives, and their role as well as the environmental conditions allowing their survival in table olives has not been elucidated so far. The aims of this work were to model the behavior of an inoculated Vibrio cocktail in diverse table olive environments and study the possible behavior of an inoculated Vibrio cocktail in table olives. First, an in vitro study has been performed where the microbial behavior of a Vibrio cocktail was evaluated in a laboratory medium and in olive brines using predictive models at different NaCl concentrations (2–12%) and pH levels (4.0–9.0). Afterward, a challenge testing was done in lye-treated olives inoculated at the beginning of fermentation with the Vibrio cocktail for 22 days. The Vibrio cocktail inoculated in table olives has not been detected in olive brines during fermentation at different pH levels. However, it was observed that this microorganism in a laboratory medium could reach an optimal growth at pH 9 and 2% salt, without time of constant absorbance (t), and the maximum absorbance value (y) observed was at pH 8 and 2% salt conditions. The statistical analysis demonstrated that the effect of salt concentration was higher than pH for the kinetic growth parameters (μ, t, and y). On the other hand, it was confirmed that no growth of the Vibrio cocktail on any sample was noticed in lye-treated olive fermentations. Thus, it was concluded that the presence of olive compounds (unknown) did not allow the development of Vibrio strains, so it is a very safety product as it has a natural antimicrobial compound, but the possibility that a native Vibrio sp. is able to acquire the capacity to adapt to this compound should be considered in further studies. ; The research leading to these results has received funding from the Spanish government through the TOBE project (RTI2018-100883-B-I00) and Council of Economy, Knowledge, Business and University of Junta de Andalucía (Project AT 2017-5686, Project AT 2017-5503) and FEDER European funds.

33 Páginas.-- 2 Figuras.-- 5Tablas ; Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits, processed olives, and brines. Most of these traits exhibit large variability among all genotypes and within each cross. Seven new genotypes, 05–138, 05–166, 05–217, 05–322, 05–499, 04–1390, and 04–1396, are selected based on fruit weight, pulp‐to‐pit ratio, olive oil content, and bruising parameters. In particular, two genotypes (04–1355 and 05–271) did not develop fermentation by lactic acid bacteria. Some genotypes had firmness problems in the final product, especially the 02–1000, and in both elaboration processes this cultivar was excessively soft. Other genotypes developed an unacceptable color when they were processed as Spanish‐style olives. Nevertheless, all new genotypes could be elaborated as both Spanish‐style and black ripe olives by adapting specific criteria in the processes for each genotype. Correlations between traits measured in fresh fruit and those measured in processed olives are explored. Practical Applications: Currently, the consumption of table olives is increasing and the table olive industry has a greater problem with the raw material that reaches its cooperatives. The relevance of this work is that almost all genotypes tested have produced a final product of high quality. In addition, they have agronomic advantages over traditional cultivars. It opens up the possibility to employ theses new cultivars to obtain table olives, both Spanish‐style and black ripe olives, with less post‐harvest, and processing problems. New olive genotypes are processed as both Spanish‐style and black ripe olives. An edible final product is obtained. ; This work was supported by project P07‐AGR‐03105 from JUNTA DE ANDALUCÍA GOVERNMENT AND EUROPEAN UNION (European Regional Development Funds). The authors thank Alejandra Expósito for technical assistance. ; Peer reviewed

© 2015 Medina-Pradas and Arroyo-López. Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation, and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treatment. Thus, microbiota is not always removed and appropriate levels of acidity and salt must be obtained before commercialization. Despite the physicochemical conditions not being favorable for the growth of foodborne pathogens, some illness outbreaks have been reported in the literature. Street markets, inappropriate manipulation and storage conditions were the origin of many of the samples in which foodborne pathogens or their metabolites were detected. Many authors have also studied the survival of pathogens in different styles of table olive elaboration, finding in general that olive environment is not appropriate for their presence. Inhibitory compounds such as polyphenols, low availability of nutrients, high salt content, low pH levels, bacteriocins, or the addition of preservatives act as hurdles against undesirable microorganisms, which contribute to obtaining a safe and good quality product. ; This paper has received funding from Junta de Andalucía regional Government through the PrediAlo project (AGR-7755: www.predialo.science.com.es) and EU's Seventh Framework Program (FP7/2007-2013) under grant agreement n°243471 (PROBIOLIVES: www.probiolives.eu). FA-L wishes to express thanks to the Spanish government for his Ramón y Cajal postdoctoral research contract, while EM-P would like to thank The Junta de Andalucía for his postdoctoral research contract. ; USD 875 APC fee funded by the EC FP7 Post-Grant Open Access Pilot ; Peer Reviewed

17 Páginas.-- 5 Tablas.-- 5 Figuras ; For the first time, the bioaccessibility of the mineral nutrients in ripe table olives and their contributions to the recommended daily intake (RDI), according to digestion methods (Miller's vs. Crews' protocols), digestion type (standard vs. modified, standard plus a post-digest re-extraction), and mineralisation system (wet vs. ashing) were studied. Overall, when the standard application was used, Miller's protocol resulted in higher bioaccessibilities of Na, K, Ca, Mg, and Fe than the Crews' method. The modified protocols improved most of these values, but the Crews' results only approximated the Miller's levels in the case of Na and K. The bioaccessibility of P was hardly affected by the factors studied, except that the modified Miller's protocol led to higher levels when ashing. No significant effect of the mineralisation system was found. The modified Miller's protocol, regardless of the mineralisation system, led to the overall highest bioaccessibility values in ripe olives, which were: Na (96%), K (95%), Ca (20%), Mg (73%), Fe (45%), and P (60%). Their potential contributions to the RDI, based on these bioaccessibilities and 100 g olive flesh service size, were then 29, 0.5, 4, 3, 33, and 1% respectively. The investigation has led to the development of a method for assessing the bioaccessibility of the mineral nutrients not only in ripe but also in the remaining table olive presentations and opens a new research line of great interest for producing healthier products. ; 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

Olives can debitter naturally without the use of NaOH but it is a very slow process. The purpose of this work was to evaluate the influence of both temperature and chemical characteristics of brine on the oleuropein hydrolysis rate in natural table olives. Two different phases were established for natural debittering. During the first 1–2 months of brining, a low concentration of NaCl (60 g/L) and acetic acid (2 g/L) together with a low storage temperature (10 °C) were the processing conditions that promoted a rapid hydrolysis of the bitter phenol because these mild conditions facilitated the action of endogenous enzymes (β-glucosidase and esterase). Thereafter, higher concentrations and temperature of storage (140 g/L NaCl, 16 g/L acetic acid and 40 °C) favored the chemical hydrolysis of oleuropein during long term (a few months) storage. These results will contribute to the knowledge of the natural debittering of table olives and they will help processors to accelerate their elaboration methods. ; This work was supported by projects AGL 2009-07512 and AGL 2013-42739-R from the Spanish Government and European Union (European Regional Development Funds). Eva Ramírez thanks MINECO for her FPI fellowship. Thanks also to Alejandra Expósito for technical assistance ; Peer Reviewed

26 Páginas; 4 Tablas; 2 Figuras ; Fermented or acidified vegetable foods are considered microbiologically safe although the survival of certain pathogens has occasionally been reported in these products. The aim of this research was to investigate the fate of Escherichia coli, Salmonella enterica, Listeria monocytogenes and Staphylococcus aureus when they were added to different industrial olive brines, as well as to correlate their survival with the presence of phenolic and oleosidic substances. Brines of different cultivars prepared following the Spanish-style method or preserved in acidified brine were inoculated with a cocktail of four strains of each species. The evolution of their populations was analyzed by cultural methods when the brines were kept at 4 °C or room temperature and in aerobiosis or anaerobiosis. All the pathogens investigated died off but their death rate was variable depending on the composition of the brines in phenolic compounds, temperature and oxygen availability. The time needed to reduce the inoculated pathogen populations by 5 log oscillated between less than 5 min and up to 17 days in the least deleterious conditions. ; This work was supported by the Spanish government through grant AGL-2009-07512 (partially financed by EU FEDER funds). ; Peer reviewed

23 Páginas.-- 6 Tablas.-- 5 Figuras ; The table olive industry produces a high quantity of wastewater annually. These wastewaters are very problematic because of their characteristics of high organic matter, high phenolic content, high salinity and conductivity. The quantities in which they are produced are also a serious problem. The worldwide production of table olives reached 2,550,000 tons in the last five campaigns, with the European Union contributing to 32% of total production. The problem of these wastewaters is focused on the Mediterranean area where the highest quantity of table olives is produced and to a lesser extent on the United States and South America. Countries like Spain produce around 540,000 tons of these wastewaters. At present, there is no standard treatment for these wastewaters with acceptable results and which is applied in the industry. Currently, the most common treatment is the storage of these wastewaters in large evaporation ponds where, during the dry season, the wastewater disappears due to evaporation. This is not a solution as the evaporation ponds depend completely on the climatology and have a high number of associated problems, such as bad odors, insect proliferation and the contamination of underground aquifers. Different studies have been carried out on table olive wastewater treatment, but the reality is that at the industrial level, none has been successfully applied. New and promising treatments are needed. The current review analyzes the situation of table olive wastewater treatment and the promising technologies for the future. ; The authors wish to express their gratitude to the regional government of Andalucía, Junta de Andalucía, Consejería de Economía y Conocimiento (Project of Excellence RNM-1970) for providing financial support. Dr. Rincón wishes to thank the "Ramón y Cajal" Program (RYC-2011-08783 contract) from the Spanish Ministry of Economy and Competitiveness for providing financial support. They 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

7 Páginas ; able olives are recognized as an essential component of the Mediterranean diet, having been explicitly included in the second level of its nutritional pyramid as an aperitif or culinary ingredient, with a recommended daily consumption of one to two portions (15–30 g). Producers demand innovative techniques improving the performance and industrial sustainability, as well as the development of new products that respond efficiently to increasingly demanding consumers. The purpose of this special issue was to publish high-quality papers with the aim to cover the state-of-the-art, recent progress and perspectives related to characterization and processing of table olives. Two reviews offer an overview about the processing and storage effects on the nutritional and sensory properties of table olives, as well as the main technologies used for olive fermentation, and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. A total of 10 research papers cover a broad range of aspects such as characterization of their chemical composition, bioavailability, advances in the processing technology, chemical and microbiological changes, optimized use of starter cultures for the improvement of the different fermentative processes, and new strategies to reduce sodium and additives to stabilize the organoleptic properties and avoid defects. ; This work was funded by Spanish Government [Projects AGL RTI2018–095415–B–I00], partially financed by European regional development funds (ERDF). ; Peer reviewed

Table olives are a traditional component of the Mediterranean diet and are largely consumed in the world. There are different trade treatments that originate different types of olives. The aim of the present work was to proceed to the microbiological characterization of table olives commercialized in the Portuguese market, with respect to their microbiological safety. The microbiological characterization was made in the olive pulp and packing brine of thirty-five table olives samples of different types and trade treatments, namely natural olives Cv. Galega (NOG), natural turning colour olives (NTCO), green olives (GO), black ripe olives (BO) and natural olives purchased in the traditional market and obtained from traditional producers (NOt). Simultaneously it was verified specific legislation of the table olives in what it concerns to labeling rules, pH values and the identification of isolated yeasts. In general, table olives consumed showed acceptable security with exception of four NOt samples that presented Staphylococcus aureus. In a considerable number of samples high number of microorganisms indicators of contaminations were observed that reveals the need of optimization the hygienic procedures during production process to improve the quality and safety of table olives. During the work seven yeasts were isolated from olive pulp and brine.

41 Páginas; 2 Tablas; 5 Tablas suplementarias; 5 Figuras ; For the first time, functional data analysis (FDA) was used to assess the effects of different treatments on Protection Denomination of Origin Aloreña de Málaga table olive fermentations, focusing on the evolution of yeast population. The analysis of fermentation by a conventional approach led to scarce information. However, the transformation of microbial (and also physicochemical) data into smooth curves allowed the application of a new battery of statistical tools for the analysis of fermentations (functional pointwise estimation of the averages and standard deviations, maximum, minimum, first and second derivatives, functional regression, and functional F and t-tests). FDA showed that all the treatments assayed led to similar trends in yeast population while changes in pH and titratable acidity profiles led to several significant differences. Therefore, FDA represents a promising and valuable tool for studying table olive fermentations and for food microbiology in general. ; The research leading to these results has received funding from the Junta de Andalucía through PrediAlo Project (AGR7755: www.predialo.science.com.es) and FEDER European funds. Thanks to Copusan S.C.A (Alozaina,Málaga, Spain) for supplying the fruits and facilities for the development of experiments. AGF is particularly grateful for the kind attention of Dr. Jim Bi (Sensometric Research and Service, Richmon, VA, USA). FNAL wishes to thank the Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VRG and MARB thank the AgriFood Campus of International Excellence (ceiA3), Bank of Santander, Spanish Government and Aloreña de Málaga Olive Manufacturing Association, for their pre-doctoral fellowship (training program of Ph.D. in companies). ; Peer reviewed

© 2014 American Chemical Society. The main Spanish table olive varieties supplied by different olive cooperatives were investigated for their polyphenol compositions and the endogenous enzymes involved in their transformations during two growing seasons. Olives of the Manzanilla variety had the highest concentration in total polyphenols, followed by the Hojiblanca and Gordal varieties. The Gordal and Manzanilla cultivars showed the highest polyphenol oxidase activities. The Gordal cultivar presented a greater β-glucosidase and esterase activity than the others. An important influence of pH and temperature on the optimal activity of these enzymes was also observed. The polyphenol oxidase activity increased with temperature, and peroxidase activity was optimal at 35 °C. The β-glucosidase and esterase activities were at their maximum at 30 and 55°C, respectively. The oxidase and β-glucosidase activities were at their maximum at the pH of the raw fruit. These results will contribute to the knowledge of the enzyme transformation of oleuropein in natural table olives. ; This work was supported by Project AGL 2009-07512 from the Spanish government and European Union (European Regional Development Funds). E.R. thanks MINECO for her FPI fellowship. ; Peer Reviewed

The table olive industry produces a high quantity of wastewater annually. These wastewaters are very problematic because of their characteristics of high organic matter, high phenolic content, high salinity and conductivity. The quantities in which they are produced are also a serious problem. The worldwide production of table olives reached 2,550,000 tons in the last five campaigns, with the European Union contributing to 32% of total production. The problem of these wastewaters is focused on the Mediterranean area where the highest quantity of table olives is produced and to a lesser extent on the United States and South America. Countries like Spain produce around 540,000 tons of these wastewaters. At present, there is no standard treatment for these wastewaters with acceptable results and which is applied in the industry. Currently, the most common treatment is the storage of these wastewaters in large evaporation ponds where, during the dry season, the wastewater disappears due to evaporation. This is not a solution as the evaporation ponds depend completely on the climatology and have a high number of associated problems, such as bad odors, insect proliferation and the contamination of underground aquifers. Different studies have been carried out on table olive wastewater treatment, but the reality is that at the industrial level, none has been successfully applied. New and promising treatments are needed. The current review analyzes the situation of table olive wastewater treatment and the promising technologies for the future.

8 Páginas; 1 Tabla; 4 Figuras ; This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly, it studies the relationship between the different colour parameters (L*, a*, b* and Ci), firmness, and sensory attributes (saltiness, bitterness, hardness, and fibrousness), and the composition of the initial brine in NaCl, KCl, and CaCl2. The composition of the brines affected the characteristics of the product. In general, the higher was the proportion of CaCl2 in the initial brines the better was the colour. Also, the presence of this salt mitigated the saltiness perception but increment those of bitterness, hardness, fibrousness, and crunchiness. Besides, most of the sensory attribute scores could successfully be predicted as a function of the Na, K, and Ca concentrations in the fermented olive flesh. The work allows the production of table olives with specific characteristics and predetermined mineral nutrient composition. ; This work was supported by the European Union (Probiolives, contract 243471), Spanish Government (AGL2010-15494/ALI, partially financed by European regional development funds, ERDF) and Junta de Andalucía (through financial support to AGR-125 group). J. Bautista-Gallego and J.M. Moreno-Baquero thank CSIC for their JAE-PREDOCs fellowships. The technical assistance of Veronica Romero Gil and Elena Nogales Hernández is also acknowledged. ; Peer reviewed

4 Páginas; 1 Figura ; easts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future. ; This research line has received funding from the EU's Seventh Framework Programme [FP7/2007-2013; under grant agreement n° 243471 (PROBIOLIVES)]. We also thank the Spanish Government for financial support to projects AGL2009-07436/ALI and AGL2010-15529/ALI, and Junta de Andalucía through financial support to group AGR-125. Thanks to JOLCA and ASEMESA for their invaluable collaboration. Joaquín Bautista-Gallego and Francisco N. Arroyo-López would also like to thank CSIC and Spanish Government for their JAE-PRE fellowship and Ramón y Cajal postdoctoral research contract, respectively. ; Peer reviewed

The aim of the present study was to assess the malodorous spoilages of Spanish-style green table olives through microbial and metabolite composition using current measuring techniques (e.g., high-throughput DNA sequencing, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry). Under different alkaline and washing conditions, the spoilage fermentations were reproduced with Gordal and Manzanilla olive cultivars using a low salt concentration (71 g L−1 NaCl) in the initial brine. The degradation of lactic acid and significant increases in volatile fatty acids and phenols were found in all the spoiled samples in comparison with the unspoiled control samples. According to high-throughput DNA sequencing, Cardiobacteriaceae and Ruminococcus were the dominant bacteria in the spoiled samples. PLS regression and Pearson's correlation coefficient analyses revealed positive and negative correlations among microbial communities, metabolites, and sensory spoilage descriptors. Notably, the "zapatera" descriptor was significantly associated with Propionibacterium, which was positively correlated with acetic acid, propionic acid, succinic acid, and methyl propanoate; while the "butyric" descriptor exhibited a significant positive relationship with the genus Ruminococcus, which gave an almost significant correlation with propionic and butyric acids. ; This research was funded 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