Study of the processing of dehydrated black olives from oxidized black olives
Changes in the processing of black olives, together with the dehydration of the latter, were investigated in order to develop a new product with similar physicochemical and sensory characteristics to commercial dry-salted olives. Large fruit of the Hojiblanca cultivar (160 fruit/kg), preserved in br...
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| Veröffentlicht in: | Food science & technology 2023-04, Vol.180, p.114681, Article 114681 |
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| creator | García-Serrano, P. Brenes-Álvarez, M. Medina, E. García-García, P. Romero, C. Brenes, M. |
| description | Changes in the processing of black olives, together with the dehydration of the latter, were investigated in order to develop a new product with similar physicochemical and sensory characteristics to commercial dry-salted olives. Large fruit of the Hojiblanca cultivar (160 fruit/kg), preserved in brine for eight months, were used. It was found that these olives must be elaborated with hot lye (40 °C) to reduce their strong firmness. Moreover, several changes must be introduced during the color fixation stage including the addition of a concentration of NaCl higher than 6 g/100 mL, acidification with lactic acid and a low concentration of ferrous gluconate ( |
| doi_str_mv | 10.1016/j.lwt.2023.114681 |
| format | Article |
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•Dehydrated black olives can be elaborated from oxidized black olives.•Hot lye at 40 °C is needed to reduce olive firmness.•Kinetic parameters of olive dehydration were obtained.•Tasters did not found negative sensations on this new product.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2023.114681</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>acidification ; activation energy ; Black olive ; color ; cultivars ; Dehydration ; Ferrous gluconate ; firmness ; fruits ; gluconates ; heat ; lactic acid ; NaOH ; oxidation ; sensation</subject><ispartof>Food science & technology, 2023-04, Vol.180, p.114681, Article 114681</ispartof><rights>2023 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c373t-6cd35bbb07cf6a182ecf5e42776c5e9384b02f299a4e5b5dfc295bfb7614f4cc3</citedby><cites>FETCH-LOGICAL-c373t-6cd35bbb07cf6a182ecf5e42776c5e9384b02f299a4e5b5dfc295bfb7614f4cc3</cites><orcidid>0000-0001-7419-4061</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.lwt.2023.114681$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,777,781,861,3537,27905,27906,45976</link.rule.ids></links><search><creatorcontrib>García-Serrano, P.</creatorcontrib><creatorcontrib>Brenes-Álvarez, M.</creatorcontrib><creatorcontrib>Medina, E.</creatorcontrib><creatorcontrib>García-García, P.</creatorcontrib><creatorcontrib>Romero, C.</creatorcontrib><creatorcontrib>Brenes, M.</creatorcontrib><title>Study of the processing of dehydrated black olives from oxidized black olives</title><title>Food science & technology</title><description>Changes in the processing of black olives, together with the dehydration of the latter, were investigated in order to develop a new product with similar physicochemical and sensory characteristics to commercial dry-salted olives. Large fruit of the Hojiblanca cultivar (160 fruit/kg), preserved in brine for eight months, were used. It was found that these olives must be elaborated with hot lye (40 °C) to reduce their strong firmness. Moreover, several changes must be introduced during the color fixation stage including the addition of a concentration of NaCl higher than 6 g/100 mL, acidification with lactic acid and a low concentration of ferrous gluconate (<0.5 g/L). In addition, the kinetic constant and activation energy during the dehydration of the olives by infrared heating were obtained. Finally, it must be noted that this new product was assessed without any negative sensation by tasters one year after packing.
•Dehydrated black olives can be elaborated from oxidized black olives.•Hot lye at 40 °C is needed to reduce olive firmness.•Kinetic parameters of olive dehydration were obtained.•Tasters did not found negative sensations on this new product.</description><subject>acidification</subject><subject>activation energy</subject><subject>Black olive</subject><subject>color</subject><subject>cultivars</subject><subject>Dehydration</subject><subject>Ferrous gluconate</subject><subject>firmness</subject><subject>fruits</subject><subject>gluconates</subject><subject>heat</subject><subject>lactic acid</subject><subject>NaOH</subject><subject>oxidation</subject><subject>sensation</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kD1PwzAQhi0EEqXwA9gysiT4K04iJlTxJRUxALMVn8_UJa2LnRbKrydVmRi45aR73_d09xByzmjBKFOX86L77AtOuSgYk6pmB2TEaKNyxnh1SEZ0UHIlRX1MTlKa06Ekr0fk8blf220WXNbPMFvFAJiSX77tJhZnWxvbHm1muhbes9D5DabMxbDIwpe3_vuPdEqOXNslPPvtY_J6e_Myuc-nT3cPk-tpDqISfa7AitIYQytwqmU1R3AlSl5VCkpsRC0N5Y43TSuxNKV1wJvSOFMpJp0EEGNysd87HPyxxtTrhU-AXdcuMayT5rWQnNaVKgcr21shhpQiOr2KftHGrWZU79DpuR7Q6R06vUc3ZK72GRx-2HiMOoHHJaD1EaHXNvh_0j_gSHef</recordid><startdate>20230415</startdate><enddate>20230415</enddate><creator>García-Serrano, P.</creator><creator>Brenes-Álvarez, M.</creator><creator>Medina, E.</creator><creator>García-García, P.</creator><creator>Romero, C.</creator><creator>Brenes, M.</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-7419-4061</orcidid></search><sort><creationdate>20230415</creationdate><title>Study of the processing of dehydrated black olives from oxidized black olives</title><author>García-Serrano, P. ; Brenes-Álvarez, M. ; Medina, E. ; García-García, P. ; Romero, C. ; Brenes, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c373t-6cd35bbb07cf6a182ecf5e42776c5e9384b02f299a4e5b5dfc295bfb7614f4cc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>acidification</topic><topic>activation energy</topic><topic>Black olive</topic><topic>color</topic><topic>cultivars</topic><topic>Dehydration</topic><topic>Ferrous gluconate</topic><topic>firmness</topic><topic>fruits</topic><topic>gluconates</topic><topic>heat</topic><topic>lactic acid</topic><topic>NaOH</topic><topic>oxidation</topic><topic>sensation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>García-Serrano, P.</creatorcontrib><creatorcontrib>Brenes-Álvarez, M.</creatorcontrib><creatorcontrib>Medina, E.</creatorcontrib><creatorcontrib>García-García, P.</creatorcontrib><creatorcontrib>Romero, C.</creatorcontrib><creatorcontrib>Brenes, M.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>García-Serrano, P.</au><au>Brenes-Álvarez, M.</au><au>Medina, E.</au><au>García-García, P.</au><au>Romero, C.</au><au>Brenes, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the processing of dehydrated black olives from oxidized black olives</atitle><jtitle>Food science & technology</jtitle><date>2023-04-15</date><risdate>2023</risdate><volume>180</volume><spage>114681</spage><pages>114681-</pages><artnum>114681</artnum><issn>0023-6438</issn><eissn>1096-1127</eissn><abstract>Changes in the processing of black olives, together with the dehydration of the latter, were investigated in order to develop a new product with similar physicochemical and sensory characteristics to commercial dry-salted olives. Large fruit of the Hojiblanca cultivar (160 fruit/kg), preserved in brine for eight months, were used. It was found that these olives must be elaborated with hot lye (40 °C) to reduce their strong firmness. Moreover, several changes must be introduced during the color fixation stage including the addition of a concentration of NaCl higher than 6 g/100 mL, acidification with lactic acid and a low concentration of ferrous gluconate (<0.5 g/L). In addition, the kinetic constant and activation energy during the dehydration of the olives by infrared heating were obtained. Finally, it must be noted that this new product was assessed without any negative sensation by tasters one year after packing.
•Dehydrated black olives can be elaborated from oxidized black olives.•Hot lye at 40 °C is needed to reduce olive firmness.•Kinetic parameters of olive dehydration were obtained.•Tasters did not found negative sensations on this new product.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2023.114681</doi><orcidid>https://orcid.org/0000-0001-7419-4061</orcidid><oa>free_for_read</oa></addata></record> |
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| source | DOAJ Directory of Open Access Journals; Elsevier ScienceDirect Journals; Alma/SFX Local Collection |
| subjects | acidification activation energy Black olive color cultivars Dehydration Ferrous gluconate firmness fruits gluconates heat lactic acid NaOH oxidation sensation |
| title | Study of the processing of dehydrated black olives from oxidized black olives |
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