Abstract
This research aimed to study the influence of different brining processes with iodized and noniodized salt on mineral content, microbial biodiversity, sensory evaluation and color change of natural fermented table olives. Fresh olives of Olea europaea Carolea and Leucocarpa cvs. were immersed in different brines prepared with two different types of salt: the PGI “Sale marino di Trapani”, a typical sea salt, well known for its taste and specific microelement content, and the same salt enriched with 0.006% of KIO3. PGI sea salt significantly enriches the olive flesh in macroelements as Na, K and Mg, and microelements such as Fe, Mn, Cu and Zn. Instead, Ca decreases, P remains constant, while iodine is present in trace amounts. In the olives fermented in iodized-PGI sea salt brine, the iodine content reached values of 109 μg/100 g (Carolea cv.) and 38 μg/100 g (Leucocarpa cv.). The relationships between the two varieties and the mineral composition were explained by principal component analysis (PCA) and cluster analysis (CA). Furthermore, analyzing the fermenting brines, iodine significantly reduces the microbial load, represented only by yeasts, both in Carolea cv. and in Leucocarpa cv. Candida is the most representative genus. The sensory and color properties weren’t significantly influenced by iodized brining. Only Carolea cv. showed significative difference for b* parameter and, consequently, for C value. Knowledge of the effects of iodized and noniodized brining on table olives will be useful for developing new functional foods, positively influencing the composition of food products.
Highlights
Table olives are a typical food product in the “Mediterranean diet”, edible as finger food directly or as an ingredient for more complex dishes
We focused our research on a typical production, consisting of natural processing fermented table olives obtained by two different cultivars, i.e., cv
In the olives fermented in iodized PGI sea salt, the iodine content reached values of 109 μg/100 g (Carolea cv.) and 38 μg/100 g (Leucocarpa cv.)
Summary
Table olives are a typical food product in the “Mediterranean diet”, edible as finger food directly or as an ingredient for more complex dishes. In Italy, during the last five years, the average consumption of table olives was approximately 115,000 tons/year with a per capita consumption of 1.9 kg/year. Italian production covers only 50.9% of consumer demand; the remaining part is imported from Spain, Greece and Tunisia. Is rich in typical table olive products [1], obtained by traditional methods, and many of those have obtained or are likely to obtain to the recognition of the PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) trademarks. “Nocellara del Belice” (Reg. EC 134/1998), “La Bella della Daunia” (Reg. EC 1904/2000), “Oliva
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
