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Optimization of Ripe Olive Processing with a Single Lye Treatment

机译：单碱处理优化成熟橄榄的加工

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摘要

Abstract The development of a method for darkening black ripe olives during the washing step with a single NaOH treatment and preservation liquid was studied. Olives of the Hojiblanca cultivar were darkened at pilot plant scale, packed, sterilized, and analyzed after 2 mo of storage at ambient temperature. It was found that the use of a mixture of preservation liquid:water at a ratio of 1:1 during the first washing gave rise to darker olives with slighdy better firmness and no effect on sensory quality. However, care must be taken with the concentration of acetic acid in the preservation solution, as a content of this organic acid higher than 25 g/L can cause adverse effects on olive color due to the low pH that can be reached in the flesh of the fruit. Additionally, the re-use of the preservation solution in the first washing resulted in enrichment in antioxidant compounds of the packed product. Black ripe olives processed with preservation liquid had a total phenolic content of 629 mg/kg, whereas those with only tap water had 376 mg/kg, in particular hydroxytyrosol and hydroxytyrosol-4-glucoside. These findings mean that it is possible to get darker olives with higher contents in bioactive substances by reusing the preservation liquid during the darkening step of black ripe olives.
机译：摘要研究了一种用单一的NaOH处理和防腐液在洗涤步骤中使黑熟橄榄变黑的方法的发展。将霍奇布兰卡（Hojiblanca）品种的橄榄在试验工厂规模下变黑，包装，灭菌并在室温下存放2个月后进行分析。发现在第一次洗涤过程中使用1：1的防腐液：水的混合物会产生较深的橄榄，并具有较硬的更好的硬度，并且对感官质量没有影响。但是，必须注意防腐溶液中乙酸的浓度，因为该有机酸的含量高于25 g / L可能会由于果肉的pH值低而对橄榄色产生不利影响。水果。另外，在第一次洗涤中保留溶液的重复使用导致包装产品中抗氧化剂化合物的富集。用防腐液处理的黑色成熟橄榄的总酚含量为629 mg / kg，而仅使用自来水的橄榄的含量为376 mg / kg，特别是羟基酪醇和羟基酪醇-4-葡萄糖苷。这些发现意味着通过在黑色成熟橄榄的变黑步骤中重复使用保存液，可以获得生物活性物质含量更高的深色橄榄。

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  • 来源
    《Journal of Food Science》 |2017年第9期|2078-2084|共7页
  • 作者

    Manuel Brenes; Conception Romero; Pedro Garcia-Carcia;

  • 作者单位

    Dept., Inst. de la Grasa (IG-CSIC), Univ. Pablo de Olavide Campus, Building 46, Ctra. Utrera km 1, 41013 Seville, Spain;

    Dept., Inst. de la Grasa (IG-CSIC), Univ. Pablo de Olavide Campus, Building 46, Ctra. Utrera km 1, 41013 Seville, Spain;

    Dept., Inst. de la Grasa (IG-CSIC), Univ. Pablo de Olavide Campus, Building 46, Ctra. Utrera km 1, 41013 Seville, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    darkening; oxidation; phenolic compounds; ripe olive; sodium hydroxide;

    机译：变暗氧化酚类化合物成熟的橄榄氢氧化钠;

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