Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki).

Maria Papapostolou,Fani T Mantzouridou,Maria Z Tsimidou

doi:10.3390/foods10020392

Maria Papapostolou, Fani T Mantzouridou + Show 1 more

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https://doi.org/10.3390/foods10020392

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Abstract

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

Highlights

Spanish style green table olives are produced in several European and non-European countries following a series of processing steps that involve debittering with dilute alkali solution or with water, washing with water to remove alkali excess and spontaneous or inoculated fermentation in brine for a period of 2–4 months [1]
In line with nutritional guidelines for salt reduction in the diet [2], the table olive industry is found in a transient period in order to establish this traditional staple food for the habitants of the Mediterranean countries as a healthy product that can be consumed by all groups of the population including children, hypertensive consumers and the elderly
Chalkidiki fermented traditionally and those subjected to desalting under the conditions described in Section 2.2 that led to a reduction of ~37% in NaCl

Summary

Introduction

Spanish style green table olives are produced in several European and non-European countries following a series of processing steps that involve debittering with dilute alkali solution or with water, washing with water to remove alkali excess and spontaneous or inoculated fermentation in brine for a period of 2–4 months [1]. Different lots are treated and packed in various ways to satisfy innovation efforts of the industry, market demand and consumer expectation for the particular product. In line with nutritional guidelines for salt reduction in the diet [2], the table olive industry is found in a transient period in order to establish this traditional staple food for the habitants of the Mediterranean countries as a healthy product that can be consumed by all groups of the population including children, hypertensive consumers and the elderly. There is a need to reformulate processing and renovate storage means that include brine with high salt concentrations

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