Abstract
This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed, and brined in the same way; then, one sub-lot was allowed fermenting spontaneously while another one was inoculated with a putative probiotic bacterium (Lactobacillus pentosus TOMC-LAB2). After fermentation, the olives from both sub-lots were packed with fresh brine to reach 5.5 g/100 mL NaCl and 0.6 g lactic acid/100 mL in the equilibrium. The stabilized olives were then subjected to sensory evaluation by 200 consumers, and the results were analyzed by ANOVA and multivariate statistical techniques. In a first approach, consumers perceived the spontaneously fermented olives as similar to the potentially probiotic product. However, a biplot based on Canonical Variate Analysis (CVA) showed differences between them in the Salty and Overall score. When data from the consumer test were assessed by PLS analysis, regardless of the fermentation system, Overall score, and Buying predisposition were significantly driven by Appearance, Odor, Salty (negatively), Hardness, and Crispness.
Highlights
Diverse foods are used as carriers for delivering probiotics to humans
L. plantarum and Lactobacillus paracasei survived in artichokes for at least 90 days, and the anchoring to the product improved their survival through the gastrointestinal tract; L. paracasei IMPC2.1 was recovered from stools [5]
Halkidiki fermented as Spanish-style table olives with L. pentosus B281, L. plantarum B282 or subjected to the spontaneous process were sensory analyzed after packaging in modified atmosphere
Summary
Diverse foods are used as carriers for delivering probiotics to humans. Chiu et al [1] showed that Pediococcus pentosaceus and Lactobacillus plantarum isolated from pickled vegetables were able to inhibit the Salmonella invasion in mice. Atrend toward the use of other food systems like vegetables as carriers [2,3,4] is nowadays evident. L. plantarum and Lactobacillus paracasei survived in artichokes for at least 90 days, and the anchoring to the product improved their survival through the gastrointestinal tract; L. paracasei IMPC2.1 was recovered from stools [5]. L. paracaseienriched artichokes had a favorable effect on constipated patients [6] and L. paracasei LMGP22043 incorporated into artichokes transiently colonized the gut, antagonized with Escherichia coli and Clostridium spp. and increased the genetic diversity of lactic acid bacteria (LAB) [7]. The adhesion of Lactobacilli and bifidobacteria onto ripe table olives with the aim of formulating a new probiotic food has been reported [8]
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