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Utilisation du froid pour la désamérisation des olives de table.

Application of refrigeration for debittering table olives.

Numéro : 350

Auteurs : DIEZ IZQUIERDO B., SAURA MARTINEZ J., ORTUNO TOMAS A. M., RIO CONESA J. del, FERRER AYALA M. A., TABOADA-RODRÍGUEZ A., MARÍN-INIESTA F.

Résumé

During the process of making table olives, it is necessary to remove bitterness caused by phenolic compounds like oleuropein. This debittering effect is achieved by degrading these compounds into non-bitter ones that are beneficial for health due to their antioxidant properties. One of the most used methods is alkaline debittering using NaOH but the main drawback is the environmental impact generated by wastes and degradation of high-value nutraceutical compounds in olives. Different olive debittering pre-treatments followed by refrigeration storage at 5ºC during 90 days have been performed using Ocal variety olives (Olea europaea L.) by combining heat, β- glucosidase and Lactobacillus plantarum treatments. Oleuropein and hydroxytyrosol concentrations were determined in olive pulp and brine. The data has been complemented with sensory tests. The treatment with the best results was storage in refrigeration, which achieved significant debittering and greater degradation of oleuropein, due to the action of endogenous enzymes of the olives.

Documents disponibles

Format PDF

Pages : 7

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Application of refrigeration for debittering table olives.
  • Identifiant de la fiche : 30030563
  • Langues : Anglais
  • Source : XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
  • Date d'édition : 04/2022

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