Suchergebnisse

This study investigates the application of electro-coagulation and ozonation technologies for the partial depuration of ferrous solutions deriving from the color fixation stage of ripe olive processing. Different operational conditions were investigated along with the possibilities of combining the two techniques sequentially. In electro-coagulation the best depuration conditions were obtained using a current density of 25 mA cm-2 for 40 min; COD elimination reached 30%, the phenols and color of the solutions were also considerably reduced and the dissolved Fe was completely removed. On the contrary, the microbial population mainly composed of lactic acid bacteria and yeasts, hardly decreased. The application of ozonation also reduced the total phenols, color and COD of solutions, but did not decrease the iron concentration. However, it considerably affected the microbial population in a higher proportion than electro-coagulation. In light of the results obtained, the best working conditions consist of applying 40 min electro-coagulation with aluminum in the anode and iron in the cathode at 25 mA cm-2 current density, followed by the storage of a partially purified solution bubbling ozone to reduce the microorganism population and even eliminate it completely when 6 g O3 L-1 were added. This would allow for a possible reuse of these solutions for preparing new fixing color solutions or as cover brine in packaging. © 2014 Elsevier B.V. All rights reserved. ; This work was supported by the Spanish Government (project AGL2010-15494 partially financed from European regional development funds, ERDF) and Junta de Andalucía (through financial support to group AGR-125). ; Peer Reviewed

21 Pa´ginas.-- 10 Figuras.-- 3 Tablas ; Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the study of the volatile organic compounds (VOCs) associated with altered (butyric, sulfidic, and putrid) and non-altered (normal) Manzanilla Spanish-style table olive fermentations. Samples were collected from two industrial fermentation yards in Seville (Spain) in the 2019/2020 season. The VOC profiles of altered (n = 4) and non-altered (n = 6) samples were obtained by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ninety-one VOCs were identified and grouped into alcohols (30), esters (21), carbonyl compounds (12), acids (10), terpenes (6), phenols (6), sulfur compounds (2), and others (4). The association of the VOCs with spoilage samples depended on the standard or compositional statistical methodology used. However, butyric spoilage was strongly linked by several techniques to methyl butanoate, ethyl butanoate, and butanoic acid; sulfidic spoilage with 2-propyl-1-pentanol, dimethyl sulfide, methanol, 2-methylbutanal, 2-methyl-2-butenal, ethanol, 2-methyl-3-buten-2-ol, and isopentanol, while putrid was mainly related to D-limonene and 2-pentanol. Our data contribute to a better characterisation of non-zapatera spoiled table olive fermentations and show the convenience of using diverse statistical techniques for a most robust selection of spoilage VOC markers. ; This research was funded by Spanish Government (TOBE Project: grant number RTI2018-100883-B-I00). ; Peer reviewed

The present study focused on investigating a peculiar spoilage of traditional Aloreña de Málaga table olives characterized by the formation of whitish and soft regions on the olive surface. To determine its causes, the main microbiological and physicochemical changes in 50 commercial packages were monitored until the alteration in appearance (63 days). Colour and firmness of fruits deteriorated progressively in the packaged olives during storage. Sugar in brines (7.5 g/L) remained stable during the first month and then decreased gradually (5.0 g/L) while, in parallel, the lactic acid bacteria population and titratable acidity increased. After two months of storage, evidence of spoilage was noticed, coinciding with the maximal lactic acid bacteria populations in fruit (>6.5 log10 CFU/g). The spoilage affected ¿25% of the fruits within packages. The microbial species detected in the product after packaging were Enterobacter gergoviae and Lactobacillus plantarum among bacteria, and Candida tropicalis, Candida parapsilosis, and Lodderomyces elongisporus among the yeasts while Lactobacillus pentosus was the dominant species in the spoilt packages. A specific biotype of L. pentosus was only detected in the damaged fruits. Further studies will be made to confirm the association between the spoilage and the presence of this L. pentosus biotype. ; The research leading to these results has received funding from Junta de Andalucía Government through the PrediAlo project (AGR-7755: www.predialo.science.com.es). FNAL wishes to express thanks to the Spanish government for his RyC postdoctoral research contract while VRG would like to thank ceiA3, Spanish Government, Bank of Santander, IG-CSIC and 'Aloreña de Málaga' Olive Manufacturing Association for her pre-doctoral fellowship. ; Peer Reviewed

This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine. ; 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) and the Junta de Andalucía (through financial support to group AGR-125). Thanks to JOLCA for supplying the fruits and the packages and to ASEMESA for its support. FNAL thanks the Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VRG wishes to thank the AgriFood Campus of International Excellence (ceiA3), Bank of Santander, Spanish Government, and 'Aloreña de Málaga' Olive Manufacturing Association for her predoctoral fellowship (training program of PhD in companies). ; EUR 1,172 APC fee funded by the EC FP7 Post-Grant Open Access Pilot ; Peer reviewed

Yeasts are unicellular eukaryotic microorganisms with a great importance in the elaboration on many foods and beverages. In the last years, researches have focused their attention to determine the favourable effects that these microorganisms could provide to table olive processing. In this context, the present study assesses, at laboratory scale, the potential technological (resistance to salt, lipase, esterase and β-glucosidase activities) and probiotic (phytase activity, survival to gastric and pancreatic digestions) features of 12 yeast strains originally isolated from Greek natural black table olive fermentations. The multivariate classification analysis carried out with all information obtained (a total of 336 quantitative input data), revealed that the most promising strains (clearly discriminated from the rest of isolates) were Pichia guilliermondii Y16 (which showed overall the highest resistance to salt and simulated digestions) and Wickerhamomyces anomalus Y18 (with the overall highest technological enzymatic activities), while the rest of strains were grouped together in two clearly differentiated clusters. Thus, this work opens the possibility for the evaluation of these two selected yeasts as multifunctional starters, alone or in combination with lactic acid bacteria, in real table olive fermentations. © 2014 Elsevier Ltd. ; The research leading to these results has received funding from the Spanish Government (Ramón y Cajal program), and the Junta de Andalucía (through financial support to group AGR-125). S. Bonatsou and F.N. Arroyo-López wish to express thanks to the European Erasmus program and Ramón y Cajal postdoctoral research contract (Spanish Government), respectively. ; Peer Reviewed

© 2014 Society of Chemical Industry. BACKGROUND: Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl 2 addition (0-1gL -1 ) on green Spanish-style table olive (cv. Manzanilla) packaging has been studied. RESULTS: The presence of ZnCl 2 affected the physico-chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl 2 concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl 2 , the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl 2 were not differentiated from the traditional product. CONCLUSION: Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish-style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics. ; This work was supported by the Spanish Government (projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European regional development funds, ERDF), and Junta de Andalucía (through financial support to group AGR-125). J. Bautista-Gallego and F.N. Arroyo-López wish to thank the CSIC and the Spanish government for their JAE predoctoral fellowship and Ramón y Cajal postdoctoral research contract, respectively. ; Peer Reviewed

© 2014 Rodríguez-Gómez, Romero-Gil, García-García, Garrido-Fernández and Arroyo-López. Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives) and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: (i) spontaneously fermented (F1), (ii) fermented using L. pentosus TOMC-LAB2 as starter (F2), and (iii) spontaneously fermented and then thermally treated (F3). Data showed that all inoculated treatments had higher population levels (5.49, 4.41, and 6.77 log10 cfu/cm2) than their respective controls (1.66, 4.33, and 0.0 log10 cfu/cm2, for F1, F2, and F3 treatments, respectively). The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days) of 52.6, 57.9, and 100.0% for F1, F2, and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product. ; he research leading to these results has received funding from the EU's Seventh Framework Programme [FP7/2007-2013] under grant agreement no 243471 (PROBIOLIVES). We also thank the Spanish Government for financial support (projects AGL2009-07436/ALI, and AGL2010-15529/ALI partially financed by European regional development funds, ERDF), and the Junta de Andalucía (through financial support to group AGR-125). Thanks to JOLCA and ASEMESA for supplying the fruits and their own expertise for the development of this work. Francisco N. Arroyo-López wishes to express thanks for his Ramón y Cajal postdoctoral research contract (Spanish government). ; Peer Reviewed

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

12 Páginas.-- 7 Figuras.-- 1 Tabla ; The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose, fructose, and mannitol) into the brine, which decreased as the ZnCl2 content increased. Over the study, sucrose and glucose were exhausted while fructose, although consumed, left some final residues and the use of mannitol was limited. Titratable acidity was always gradually formed causing the subsequent pH decrease, which stabilized at ≈3.5. Acetic and mainly lactic acid were also formed during the assay, reaching the highest level of lactic acid in the 0.050% ZnCl2 treatment, followed by the Control. The acids were formed by lactic acid bacteria (LAB) (Lactobacillus pentosus, 39%, and Lactobacillus plantarum, 61%). However, the most outstanding Zn effect was found on the olive sensory characteristics: its presence markedly reduced the bitter notes, increased the overall appreciation, and the treatment containing 0.075% ZnCl2 had the highest scores in hardness, crunchiness, and overall appreciation. Therefore, the addition of ZnCl2 into packaged natural table olives may lead to healthy products with desirable sensory characteristics which, in turn, could promote consumption. ; This work was supported by the European Union (Probiolives, contract 243471), Spanish Government (project AGL2010-15494/ALI, partially financed by European regional development funds, ERDF), and Junta de Andalucía (through financial support to group AGR-125). JB-G and FA-L wish to thank the CSIC and the Spanish government for their research contracts, respectively. ; Peer reviewed

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

12 Páginas; 6 Tablas; 8 Figuras ; This article refers to the paper "Assessment of table olive fermentation by functional data analysis" (Ruiz-Bellido et al., 2016) [1]. The dataset include pH, titratable acidity, yeast count and area values obtained during fermentation process (380 days) of Aloreña de Málaga olives subjected to five different fermentation systems: i) control of acidified cured olives, ii) highly acidified cured olives, iii) intermediate acidified cured olives, iv) control of traditional cracked olives, and v) traditional olives cracked after 72 h of exposure to air. Many of the Tables and Figures shown in this paper were deduced after application of Functional Data Analysis to raw data using a routine executed under R software for comparison among treatments by the transformation of raw data into smooth curves and the application of a new battery of statistical tools (functional pointwise estimation of the averages and standard deviations, maximum, minimum, first and second derivatives, functional regression, and functional F and t-tests). ; The research leading to these results has received funding from the Junta de Andalucía through PrediAlo Project (AGR7755: www.predialo.science.com.es). 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

© 2015 Elsevier Ltd. This work studies the effect of packaging material (glass jar or plastic pouches), olive environment (covered with brine, under N 2 atmosphere or vacuum) and storage temperature (7, 13, and 22°C) on the microbial survival, brine characteristics and colour of packaged fermented olives (Manzanilla cv.) subjected to preservation only by pH and NaCl levels. The highest lactic acid bacteria counts on olive epidermis (6.2-6.5 log 10 CFU/olive) were found in fruits stored in glass jar and plastic pouches at 22°C which, on the contrary, showed the lowest yeast population levels (5.2-6.5 log 10 CFU/olive) due to the opposed growth trend observed between bacteria and yeasts. The pH increase in the packages with brine limited the product shelf life to about 2 months but without brine the shelf life could be longer. Changes in colour parameters did not affect the product's shelf life. The verification of the high lactic acid bacteria on the olive surface, particularly for plastic pouches with brine, and under N 2 atmosphere at room temperature, constitutes an essential step for producing probiotic table olives. ; 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). Thanks to JOLCA S.A. for supplying the fruits and the packages and to ASEMESA for its support. JBG thanks CSIC for his JAE-PREDOCs fellowship, FNAL to Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VRG 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). ; Peer Reviewed

© 2015 Elsevier Ltd. This work studies the effects of the partial substitution of NaCl with potassium and calcium chloride salts on the fermentation profile of Spanish-style green Manzanilla olives. For this purpose, response surface methodology based in an enlarged simplex centroid mixture design with constrain (∑salts=100g/L) was used. Regarding to physicochemical characteristics, pH decreased when CaCl2 increased, titratable acidity was lower in presence of KCl while combined acidity increased as the contents of KCl and CaCl2 were close to the barycentre of the experiment (~33.33% each salt). Regarding to microbiological profile, Enterobacteriaceae growth was slight stimulated in presence of high CaCl2 contents, yeast patterns were not linked to the initial brine compositions, while the maximum lactic acid bacteria population decreased slightly as KCl and CaCl2 increased in the proportion 1:1, although a moderate (equilibrated) content of both may be stimulating. Results obtained in this work show that Spanish-style green Manzanilla cv. can be fermented in diverse mixtures of chloride salts, albeit the initial CaCl2 should be limited to 20-30g/L to prevent excessive Enterobacteriaceae growth; combining it with a similar proportion of KCl may also improve LAB predominance. ; This work was supported by the European Union (PROBIOLIVES, contract 243471), Spanish Government (AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European regional development funds, ERDF) and Junta de Andalucía (through financial support to group AGR-125). J. Bautista Gallego and F.N. Arroyo López want to thank CSIC for their JAE fellowship and Ramón y Cajal postdoctoral research contract, respectively. ; Peer Reviewed

© 2015, Springer International Publishing Switzerland. This work examines the formation of poly-microbial communities adhered to the epidermis of natural green Gordal olives and the application of different methodologies for recovery and counting of the microorganisms embedded in olive biofilms. The fermentation process was physicochemical and microbiologically monitored for 90 days, at which, formation of true biofilms on the skin of fermented fruits was confirmed by scanning electron microscopy. Then, samples of olives were taken and treated with sonication, enzymes, mechanical homogenization with stomacher and ultrasonic bath for biofilm disaggregation. The use of the stomacher for 1 min was the most effective treatment to release the lactic acid bacteria (6.6 log 10 cfu g −1 ), whereas sonication for 5 min was the most efficient method for quantification of yeasts (up to 3.5 log 10 cfu g −1 ). Molecular identification of isolates obtained from natural Gordal olive biofilms revealed that Lactobacillus pentosus was the only species found among lactic acid bacteria, while Pichia membranifaciens was the dominant yeast species, with higher counts obtained for the bacteria. ; The research leading to these results has received funding from the Spanish Government (project OliFilm AGL-2013-48300-R: www.olifilm.science.com.es), and the Junta de Andalucía (through financial support to project P11-AGR-7051 and group AGR-125). A. Benítez and F.N. Arroyo-López wish to express thanks to the Spanish Government for their pre-doctoral fellowship and postdoctoral research contract (Ramón y Cajal), respectively. V. Romero-Gil would like also to thank 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 program of Ph.D. in companies). ; Peer Reviewed

This work evaluates the use of two multifunctional starters of Lactobacillus pentosus species (TOMC LAB2 and TOMC LAB4) during elaboration of Manzanilla olive fruits processed according to the Spanish-style. Data show that the use of inocula at the onset of fermentation led to a proper acidification and sugar consumption of brines compared to the spontaneous process, obtaining in a shorter period of time the maximum population for lactic acid bacteria. Both inoculated L.pentosus strains were recovered at high frequencies at the end of fermentation on the olive surface, which was corroborated by RAPD-PCR analysis. In situ observation of olive epidermis slices by scanning electron microscopy revealed a strong aggregation and adhesion between microorganisms, which reached population levels of approximately 6 and 7log10cfu/cm2 for yeasts and lactic acid bacteria, respectively. Enterobacteriaceae on the olive surface were also found at the onset of fermentation (~9log10cfu/cm2), but they declined during the process and were below the detection limit at the end of fermentation. Results obtained in this study show the advantage of using multifunctional starters with the ability to adhere to the olive epidermis because, ultimately, the fruits are the food ingested by consumers. © 2014 Elsevier Ltd. ; The research leading to these results 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 (projects AGL2009-07436/ALI, and AGL2010-15529/ALI partially financed by European Regional Development Funds, ERDF), and the Junta de Andalucía (through financial support to group AGR-125). Thanks to JOLCA and ASEMESA for supplying the fruits and their own expertise for the development of this work. F.N. Arroyo-López and J. Bautista-Gallego wish to express thanks for their Ramón y Cajal (Spanish government) postdoctoral research and Assegno di Ricerca (UNITO, Italy) contracts, respectively. ; Peer Reviewed