scholarly journals Characterization and Processing of Table Olives: A Special Issue

Foods ◽  
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.

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

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 514 ◽  
Author(s):  
Paola Conte ◽  
Costantino Fadda ◽  
Alessandra Del Caro ◽  
Pietro Paolo Urgeghe ◽  
Antonio Piga
Keyword(s):  
Relevant Literature ◽  
Food Product ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Table Olives ◽  
Nutritional Profile ◽  
Storage Effects ◽  
Processing And Storage

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.

scholarly journals Effects and Side Effects of Platelet Transfusion

2021 ◽  
Author(s):  
Fabrice Cognasse ◽  
Kathryn Hally ◽  
Sebastien Fauteux-Daniel ◽  
Marie-Ange Eyraud ◽  
Charles-Antoine Arthaud ◽  
...  
Keyword(s):  
Side Effects ◽  
Immune Responses ◽  
Platelet Transfusion ◽  
Biological Response ◽  
Innate Immune ◽  
Innate Immune Responses ◽  
Stress Injury ◽  
Processing And Storage ◽  
And Storage

AbstractAside from their canonical role in hemostasis, it is increasingly recognized that platelets have inflammatory functions and can regulate both adaptive and innate immune responses. The main topic this review aims to cover is the proinflammatory effects and side effects of platelet transfusion. Platelets prepared for transfusion are subject to stress injury upon collection, preparation, and storage. With these types of stress, they undergo morphologic, metabolic, and functional modulations which are likely to induce platelet activation and the release of biological response modifiers (BRMs). As a consequence, platelet concentrates (PCs) accumulate BRMs during processing and storage, and these BRMs are ultimately transfused alongside platelets. It has been shown that BRMs present in PCs can induce immune responses and posttransfusion reactions in the transfusion recipient. Several recent reports within the transfusion literature have investigated the concept of platelets as immune cells. Nevertheless, current and future investigations will face the challenge of encompassing the immunological role of platelets in the scope of transfusion.

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

2010 ◽  
Vol 58 (22) ◽  
pp. 11749-11754 ◽  
Author(s):  
Tiffany J. Hager ◽  
Luke R. Howard ◽  
Ronald L. Prior
Keyword(s):  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

scholarly journals The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets

2019 ◽  
Vol 11 (10) ◽  
pp. 2876 ◽  
Author(s):  
Alessandra Durazzo
Keyword(s):  
Dietary Patterns ◽  
Functional Role ◽  
Close Correlation ◽  
Close Linkage ◽  
Local Foods ◽  
Special Issue ◽  
Sustainable Diets ◽  
Potential Benefits

This special issue, “The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is focused on the close correlation between the potential benefits and “functional role” of a food and the territory, including papers on the characterization of local foods and traditional recipes, on the promotion of traditional dietary patterns and sustainable diets.

Characterization of Hypericum perforatum L. (St. John’s wort) macerates prepared with different fatty oils upon processing and storage

2017 ◽  
Vol 20 ◽  
pp. 470-480 ◽  
Author(s):  
Miriam Heinrich ◽  
Veronika Vikuk ◽  
Rolf Daniels ◽  
Florian C. Stintzing ◽  
Dietmar R. Kammerer
Keyword(s):  
Hypericum Perforatum ◽  
St John’S Wort ◽  
St John's Wort ◽  
Hypericum Perforatum L ◽  
Processing And Storage ◽  
And Storage

scholarly journals The role of the glassy state in production and storage of freeze-dried starter cultures

2011 ◽  
Vol 1 ◽  
pp. 347-354
Author(s):  
Mathias Aschenbrenner ◽  
Ulrich Kulozik ◽  
Petra Först
Keyword(s):  
Glassy State ◽  
Starter Cultures ◽  
Freeze Dried ◽  
And Storage

scholarly journals Purification and Partial Characterization of Melanoidins Fractions from Toasted Oak Heartwood, Comparison with Melanoidins from Roasted Coffee

2018 ◽  
Vol 7 (6) ◽  
pp. 37 ◽  
Author(s):  
M. F. Nonier ◽  
N. Vivas ◽  
N. Vivas de Gaulejac ◽  
C. Mouche ◽  
C. Rossy Huguet ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Degradation Products ◽  
Partial Characterization ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Roasted Coffee ◽  
Oak Wood ◽  
Processing And Storage ◽  
And Storage

During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group. Melanoidins formed, influence food quality, mainly their colour, their flavour, and their antioxidant activities. Melanoidins are complex Maillard reaction products. We developed a method to isolate coffee melanoidins and melanoidins from toasted oak wood. We noted that coffee is richer in melanoidin compounds than oak wood. We presented a partial characterization of melanoidins fractions from toasted oak heartwood, and a comparison with melanoidins from roasted coffee. Mass spectra of the fractions isolated from toasted oak wood indicate the presence of pentose and hexose-based oligosaccharides with different degrees of polymerisation. The presence of the oligosaccharide moieties, as well as their degradation products found in the oak wood melanoidins, supports the postulated carbohydrate-based origin of melanoidins.

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