Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

Download Full-text

Characterization and Processing of Table Olives: A Special Issue

Foods ◽

10.3390/foods9101469 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1469

Author(s):

Beatriz Gandul-Rojas ◽

Lourdes Gallardo-Guerrero

Keyword(s):

Starter Cultures ◽

Special Issue ◽

Table Olives ◽

Daily Consumption ◽

Industrial Sustainability ◽

Storage Effects ◽

Processing And Storage ◽

And Storage

Table 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.

Download Full-text

Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

Download Full-text

Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

LWT ◽

10.1016/j.lwt.2021.111586 ◽

2021 ◽

Vol 147 ◽

pp. 111586

Author(s):

Fardin Javanmardi ◽

Kooshan Nayebzadeh ◽

Atoosa Saidpour ◽

Meisam Barati ◽

Amir Mohammad Mortazavian

Keyword(s):

Functional Food ◽

Food Product ◽

Sensory Properties ◽

Gastric Digestion

Download Full-text

TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

Ciência e Agrotecnologia ◽

10.1590/s1413-70542015000500010 ◽

2015 ◽

Vol 39 (5) ◽

pp. 514-522 ◽

Cited By ~ 1

Author(s):

Simone de Souza Montes ◽

Laís Maciel Rodrigues ◽

Ryzia de Cássia Vieira Cardoso ◽

Geany Peruch Camilloto ◽

Renato Souza Cruz

Keyword(s):

Celiac Disease ◽

Sensory Evaluation ◽

Low Cost ◽

Food Product ◽

Rice Flour ◽

Sensory Properties ◽

Brown Sugar ◽

Texture Profile ◽

Legal Standards ◽

Rice Flours

ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

Download Full-text

Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products

Journal of Agricultural and Food Chemistry ◽

10.1021/jf102964b ◽

2010 ◽

Vol 58 (22) ◽

pp. 11749-11754 ◽

Cited By ~ 50

Author(s):

Tiffany J. Hager ◽

Luke R. Howard ◽

Ronald L. Prior

Keyword(s):

Storage Effects ◽

Processing And Storage ◽

And Storage

Download Full-text

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

AIMS Agriculture and Food ◽

10.3934/agrfood.2018.4.521 ◽

2018 ◽

Vol 3 (4) ◽

pp. 521-534 ◽

Cited By ~ 2

Author(s):

Paula Pires-Cabral ◽

◽

Tânia Barros ◽

Tânia Mateus ◽

Jessica Prata ◽

...

Keyword(s):

Sensory Properties ◽

Table Olives

Download Full-text

The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

World Journal of Advanced Research and Reviews ◽

10.30574/wjarr.2021.9.3.0097 ◽

2021 ◽

Vol 9 (3) ◽

pp. 245-252

Author(s):

Monika Stojanova ◽

Dragutin Đukić

Keyword(s):

Ph Value ◽

Starter Culture ◽

Sensory Properties ◽

Starter Cultures ◽

Negative Effects ◽

Staphylococcus Carnosus ◽

Swiss Chard ◽

Safe Product ◽

Favorable Conditions ◽

Reducing Bacteria

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

Download Full-text