Olive Processing Research Articles

Analytical Determination of Squalene in Extra Virgin Olive Oil and Olive Processing By-Products, and Its Valorization as an Ingredient in Functional Food—A Critical Review

Squalene is a bioactive compound with significant health benefits, predominantly found in extra virgin olive oil (EVOO) and its processing by-products. This critical review explores the analytical determination of squalene in EVOO and various by-products from olive oil production, highlighting its potential as a valuable ingredient in functional foods. An overview of existing analytical methods is provided, focusing on different approaches to sample preparation before analytical determination, evaluating their effectiveness in quantifying squalene concentrations. Studies not primarily centered on analytical methodologies or squalene quantification were excluded. A critical gap identified is the absence of an official method for squalene determination, which hinders comparability and standardization across studies, underscoring the importance of developing a reliable, standardized method to ensure accurate quantification. The valorization of squalene involves advocating for its extraction from olive oil processing by-products to enhance sustainability in the olive oil industry. By recovering squalene, the industry can not only reduce waste but also enhance functional food products with this health-promoting compound. Additionally, there is a need for economically sustainable and environmentally friendly extraction techniques that can be scaled up for industrial application, thus contributing to a circular economy within the olive oil sector.

Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives

Olive leaves are generated in large quantities in olive oil and table olive factories. This waste is currently used for multiple purposes, one of them being the extraction of bioactive substances, in particular phenolic compounds. The aims of this study were (i) to obtain a new polyphenolic extract from potassium hydroxide (KOH) -treated olive leaves; and (ii) to reduce acrylamide formation in black olives by using this extract. The results showed that olive leaves and leafless branches of the Manzanilla cultivar treated with 10 g/L KOH provide a solution that, concentrated under vacuum, had >6000 mg/L hydroxytyrosol and >2000 mg/L of hydroxytyrosol 4-glucoside. Moreover, the residual material generated after the treatment with KOH could be used for agronomic purposes, due to its high potassium content. The employment of this non-bitter extract during the darkening step of black ripe olive processing then resulted in darker fruits with higher potassium content. Likewise, the addition of the extract into the packing brine reduced the acrylamide formation by up to 32%, although this effect was batch-dependent. KOH olive extract could be useful for the reduction in acrylamide in black ripe olives along with the enrichment of this product in phenolic compounds and potassium.

Enzymatic Methoxycarbonylation of Tyrosol and Hydroxytyrosol.

Tyrosol and hydroxytyrosol are powerful phenolic antioxidants occurring in olive oil and in by-products from olive processing. Due to their high polarity, esterification or other lipophilization is necessary to make them compatible with lipid matrices. Hydroxytyrosol methyl carbonate is a more effective antioxidant than dibutylhydroxytoluene or α-tocopherol and together with tyrosol methyl carbonate exerts interesting pharmacological properties. The purpose of this work was the enzymatic preparation of alkyl carbonates of tyrosol and hydroxytyrosol. A set of 17 hydrolases was tested in the catalysis of tyrosol methoxycarbonylation in neat dimethyl carbonate to find an economically feasible alternative to the recently reported synthesis of methyl carbonates catalyzed by Novozym 435. Novozym 435 was, however, found to be the best performing catalyst, while Novozym 735, pig pancreatic lipase, lipase F-AK and Lipex 100T exhibited limited reactivity. No enzyme accepted 1,2-propylene carbonate as the acylation donor. Under optimized reaction conditions, Novozym 435 was used in the batch preparation of tyrosol methyl carbonate and hydroxytyrosol methyl carbonate in quantitative yields. The enzymatic methoxycarbonylation of tyrosol and hydroxytyrosol can also be used as a method for their selective protection in enzymatic syntheses of phenylethanoid glycosides catalyzed with enzymes comprising high levels of acetyl esterase side activity.

Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms.

Olive trees not only produce olives but also generate a substantial amount of waste and by-products, including leaves, pomace (the solid remains after pressing olives for oil), and wastewater from the olive oil-making process. The waste products, particularly the leaves, contain bioactive compounds, especially phenolic compounds, known for their health benefits, such as high antioxidant potential and the ability to reduce inflammation. These compounds have shown promise in preventing and treating cancer. This review, based on in vitro evidence, provides a detailed description and discussion of the mechanisms through which these compounds from olive leaves can prevent development, the ways they might act against cancer cells, and their potential to increase the sensitivity of tumor cells to conventional anticancer therapy. The possible synergistic effects of these compounds suggest that olive leaf extracts may offer a promising approach for cancer treatment, compared with isolated compounds, thus providing novel possibilities for cancer therapy.

Treatment of table olive processing wastewater with US/UV processes

Agroindustry factory's such as the table olive industry etc. that gain importance in the economies of Mediterranean countries. Conventional treatment methods are not effective for treating table olive processing wastewater due to its unique composition. Ultrasound/Ultraviolet light (US/UV) oxidation was used to treat wastewater of table olive industry to improve hydroxyl radicals and enhance organic compound removals. A statistical experimental design was used on table olive processing wastewater to examine the effects of the UV/US oxidation process. The highest removal efficiency for chemical oxygen demand, total organic carbon, color, suspended solids and phenol were obtained as 64 %, 52 % 60 %, 87.5 % and 22.3 %, respectively. These results were obtained under optimal conditions of 20 min reaction time for ultrasound process, intensity of 50 W/cm2, and 20 min reaction time for ultraviolet process in the US/UV process. The study also showed that the ultrasound/ultraviolet oxidation process resulted in small reaction time and low chemical requirements. Sludge production and operational cost decreased at best experimental conditions due to small reaction time and low chemical requirement.

Application of the sono-Fenton/UV process on the treatment of table olive processing wastewater

AbstractThe Mediterranean Basin economies of Spain, Italy, Greece, and Turkey depend on the table olive and olive oil industries. Table olive processing wastewater characteristics and quantity depend on olive varietal and processing methods. Olives and processing methods provide phenol, suspended particles, dissolved inorganic solids, and refractory organics. Due of its complexity, conventional methods struggle to tackle table olive processing wastewater. A novel approach to enhanced oxidation processes integrates many ways to boost hydroxyl radical formation and scale up efficiency. UV assisted sono-Fenton process as a modified Fenton process was applied to table olive washing wastewater to achieve high formation of hydroxyl radicals. When UV assisted sono-Fenton experiments executed to determine the optimum reaction conditions, the effects of hydrogen peroxide, ferrous ion concentrations and reaction time on the oxidation of table olive washing wastewater investigated by using a statistical experimental design. Chemical oxygen demand (COD), total organic carbon (TOC) and phenol removal efficiencies were examined by keeping the pH constant. The UV assisted sono-Fenton process achieved 53% phenol, 68% TOC, and 80% COD removal efficiencies. The results show that the UV assisted sono-Fenton process can treat effectively table olive processing wastewater. Optimum reaction conditions for the UV assisted sono-Fenton process were determined. UV assisted sono-Fenton process provides a significant reduction in reaction time and minimizes the costs of process associated with low chemical requirements. So, these optimum reaction conditions were resulted in low sludge production at the UV assisted sono-Fenton process while treating table olive processing wastewater.

The effects of mixes of peat and olive pomace at various ratios on the vegetative growth of potted grapevine saplings

Numerous studies have been conducted in order to utilize the olive pomace, the solid waste left over from the oil processing of olives, which is widely cultivated, especially in Mediterranean countries, and to consider it a raw material that has added value instead of being considered waste. Some of these research are focused on establishing the re-utilization of olive pomace in agricultural production. Although some studies have reported that olive pomace can be utilized as fertilizer, soil improvement regulator, solid media culture, and even mulching material, this study was carried out due to the lack of sufficient scientific data on whether or not this material can be used as a growth medium in the cultivation of potted grapevine saplings. The study was carried out by growing ungrafted grapevine saplings of Vitis vinifera L. cv. Hatun Parmağı on media with peat and olive pomace at different ratios for six months, and then some vegetative growth parameters were examined. Due to the elevated olive pomace ratios in the growth medium, shoot and root growth of the grapevine saplings were restricted. The chlorophyll index and root fresh weight decreased dramatically when more than 25% (v/v) and 20% (v/v) crude pomace were available in the growth medium, respectively. Moreover, the availability of olive pomace in the medium significantly reduced shoot length, number of leaves, shoot weight, and leaf weight of grapevine saplings, regardless of the amount of olive pomace. However, it was found that 15% (v/v) or less of crude olive pomace could be utilized in growth medium mixtures when growing potted grapevine saplings; however, higher ratios would prevent the saplings from attaining marketable quality. While designing new studies, examining different grape varieties, fruit species, and lower olive pomace ratios would contribute to new and more comprehensive findings on the utilization of olive pomace in growing potted saplings.

Antioxidant Extracts from Greek and Spanish Olive Leaves: Antimicrobial, Anticancer and Antiangiogenic Effects.

Olea europaea L. is the most valuable species of the Olea type, and its products offer a wide range of therapeutical uses. The olive tree has been extensively studied for its nourishing qualities, and the "Mediterranean diet", which includes virgin olive oil as a key dietary component, is strongly associated with a reduced risk of cardiovascular disease and various malignancies. Olive leaves, a by-product in the olive harvesting process, are valued as a resource for developing novel phytomedicines. For this purpose, two ethanolic extracts obtained from Olivae folium from Spain (OFS) and Greece (OFG) were investigated. Our findings contribute to a wider characterization of olive leaves. Both extracts displayed important amounts of phenolic compounds and pentacyclic triterpenes, OFG having higher concentrations of both polyphenols, such as oleuropein and lutein, as well as triterpenes, such as oleanolic acid and maslinic acid. The antioxidant capacity is similar for the two extracts, albeit slightly higher for OFG, possibly due to metal polyphenol complexes with antioxidant activity. The extracts elicited an antimicrobial effect at higher doses, especially against Gram-positive bacteria, such as Streptococcus pyogenes. The extract with lower inorganic content and higher content of polyphenols and triterpenic acids induced a strong anti-radical capacity, a selective cytotoxic effect, as well as antimigratory potential on A375 melanoma cells and antiangiogenic potential on the CAM. No irritability and a good tolerability were noted after evaluating the extracts on the in vivo Hen's Egg Test-Chorioallantoic Membrane (HET-CAM). Therefore, the present data are suggestive for the possible use of the two types of olive leaf products as high-antioxidant extracts, potentially impacting the healthcare system through their use as antimicrobial agents and as anticancer and anti-invasion treatments for melanoma.

Guide for Optimization of Olive Leaf Extraction and Silver Nanoparticles Biosynthesis as an Initial Step for Pilot Plant Design.

This account presents the results of two successful optimization processes. First, a polyphenol-rich aqueous olive extract was obtained and then silver nanoparticles (AgNPs) synthesized with high efficiency. Selected parameters for both processes were optimized based on the procedure of the Box-Behnken multifactorial design. The independent variables in the extraction process were the biomass/water ratio, temperature, and time. For AgNPs synthesis, the independent variables were the volume of olive extract, temperature, and process duration. The relationship between the process parameters was visualized graphically by using the response surface methodology. A high fit of the experimental data with the predicted models was shown. The regression coefficients were high, 0.9936 for extraction and 0.9757 for AgNPs biosynthesis. The extraction efficiency under its optimal conditions was as follows: biomass/solvent ratio 0.016, temperature 80 °C for 80 min, and yield 160.67 [μg GAE (gallic acid equivalent)/mL]. The highest yield of AgNPs synthesis, equal to 1.955, was obtained when it was carried out for 50 min at 75 °C with the application of 11 mL of extract. Studies on the AgNPs suspension's stability depending on the extract amount were demonstrated. A physicochemical analysis using dynamic light scattering, transmission electron microscopy images, and Fourier transform infrared spectroscopy for AgNPs obtained under optimal conditions was shown. Finally, a pilot-scale biosynthesis of AgNPs was designed.

Wastewater and Grey Water Footprint Assessment of the Olive Oil Production Process in Northwest Argentina

Argentina stands as the leading producer and exporter of olive products in the Americas, with the province of La Rioja as its main productive area. Since the 1990s, the olive grove cultivated area and related agro-industry in La Rioja have expanded. However, the resulting wastewater has generally been neglected. The water footprint (WF) provides information about the water volume consumed and polluted by a production process. Since the 1990s, agricultural and agro-industrial activities in La Rioja have experienced substantial growth. This study aims to analyze the generation, quality, and management of Oil Mill Wastewater (OMWW) using the grey WF of chloride and nitrate as an indicator and focusing on two olive mills (OM) in La Rioja. Additionally, it seeks to examine the relationship between the international trade of provincial olive oil and the estimated grey WF. For the diagnosis of OMWW generation, a description of the production process was made coupled with flow and physico-chemical characterization. The total grey WF was 8.69 and 45.5 L water/L olive oil for OM 1 and OM 2, respectively. Nitrate was identified as the critical pollutant. The grey virtual water export related to the export of olive oil was 5569 m3 for OM 1 and 28,000 m3 for OM 2. The provincial grey virtual water export related to olive oil was 161,955 m3 with major trade destinations including Spain, the United States, and Brazil. The article analyses for the first time the grey WF of olive oil industries and assess the related grey virtual water exports. This research represents a step forward in the knowledge of wastewater management in the olive oil sector and facilitates the search for solutions to minimize negative environmental impacts while promoting cleaner production.

Olive Mill Wastewaters Spreading on Agricultural Land: Results and Practical Management

Rich in water (88 to 95%), organic matter (6 to 14%) and mineral matter (1.5 to 4%), the olive mill wastewater or liquid effluent from the olive processing industry represents a certain fertilizer source. Four treatments (Control, 50, 100 and 200 m<sup>3</sup> ha<sup>-1 </sup>of OMWW) with an annual spreading of fresh OMWW, are applied to evaluate the effects of direct spreading of this by-product on the soil and the plant. From the first application, the level of organic matter changed significantly compared to the control soil without OMWW. In fact, three months after spreading, the respective levels of this substance increased from 0.42% in the control plot, to 0.91%, 1.02% and 1.47% respectively, for the spreading doses of 50, 100 or 200 m<sup>3</sup> ha<sup>-1</sup>. After several years, these same rates are only 0.84%, 0.91% and 0.95% for the respective doses of 50, 100 and 200 m<sup>3</sup> ha<sup>-1</sup>, indicating an intense activity of mineralization of organic matter under the effect of the soil microflora whose number has increased. The improvement in mineral status consequently improved the growth of olive groves with application doses of 50 and 100 m<sup>3</sup> ha<sup>-1</sup>. A decline in olive production was recorded with the dose 200 m<sup>3</sup> ha<sup>-1</sup>, which could be explained by the inhibitory effect probably resulting from a slight toxic action of polyphenols accumulated in the soil. Finally, it should be noted that the results of this research led to the development of Decree No. 1308/2013 of February 26, 2013, authorizing the spreading of 50 m3 ha 1 of fresh vegetable water.

Carbon-negative products to engage society in climate action: The life cycle of olive oil

Achieving carbon neutrality and addressing the need for ongoing carbon dioxide removal to meet the climate goal requires an urgent shift towards sustainable production and consumption practices. In this context, we turn our attention to the olive oil industry, a key food industry that strives towards more environmentally sustainable initiatives. Our study explores a novel approach that integrates bioenergy with carbon capture and storage (BECCS) into olive oil production. Employing Life Cycle Assessment, we assess the potential for carbon-negative olive oil production and its broader environmental implications. Our findings demonstrate that producing carbon-negative virgin olive oil is possible by powering the olive mill processes with BECCS based on olive prunings generated at the agricultural stage (up to −0.32 kg CO2eq per 1-l bottle of virgin olive oil). However, collateral damages to acidification and eutrophication will also emerge, which can be mitigated through careful project planning tailored to local conditions. The path forward involves strategic investments, customized policies, collaboration between public and private sectors, and consumers' willingness to support carbon offset projects. Our work may contribute to unlocking the full potential of BECCS, offering a blueprint for other industries beyond the realm of olive oil production, ultimately catalyzing the realization of carbon-negative products.

Cost-effectiveness and economic growth potential evaluation of olive pomace gasification process to sustainable fuel: Comparison study of different gasifying agent

This research addresses the growing global demand for sustainable and renewable energy solutions, focusing on biomass gasification (BG) as a promising avenue. Olive pomace is explored as a primary feedstock, assessing its potential as a plentiful and renewable energy source. The study aims to bridge existing gaps in the literature, particularly in the simultaneous and comparative examination of CO2, steam, and air as traditional gasifying agents. Utilizing Aspen Plus, a validated simulation tool, the research models the gasification process (GP) while considering key parameters such as gasifying agent, feed composition, and temperature. Through meticulous simulation and validation against experimental data, the goal is to develop a robust model tailored for gasification. A thorough sensitivity analysis evaluates critical parameters' impact on exergy efficiency, levelized cost of hydrogen (LCOH), and molar flow of hydrogen (H2). Parameters include temperature variations (600°C to 1000°C), equivalence ratio (ER) for the air agent (0.15–0.3), C/CO2 ratio for the CO2 agent (1–2.5), and SBR for the steam agent (0.5–2). The aim is to provide a nuanced understanding of these parameters and their influence on system performance, offering valuable insights for process optimization. The response surface methodology is employed to optimize critical parameters for distinct gasification agents, aiming to identify the most economically efficient agent. The study's findings are crucial for enhancing BG efficiency and developing sustainable energy systems. An economic evaluation underscores the cost-effectiveness of the GP, emphasizing its potential for economic growth in the renewable energy sector and long-term savings. In the concluding phase, optimization of the GP aimed at minimizing LCOH and maximizing molar flow of H2 and exergy efficiency was conducted. Upon scrutinizing the optimization results, a compelling conclusion arose: The steam agent emerged as the most suitable, with 48% exergy efficiency, 1.77 €/kg LCOH, and an optimal temperature of 884°C. Notably, steam showcased remarkable exergy efficiency, even when subjected to lower temperatures, positioning it as a superior choice.

Olive stone as a filler for recycled high-density polyethylene: A promising valorization of solid wastes from olive oil industry

The valorization of solid residues generated from olive oil production is a challenging issue for olive oil-producing countries such as Greece, Italy, Spain, etc. Olive stone waste is a type of lignocellulosic biomass with potential use as a natural additive in polymeric composites. In the present study, olive stone waste was compounded with recycled high-density polyethylene (rHDPE) via melt mixing in 5 %, 10 %, and 20 % wt. Additionally, the effect of Joncryl (JC) and polyethylene-grafted maleic anhydride (PE-g-MA) as compatibilizers on the properties of the green composites was also investigated. It is worth mentioning that JC was employed for the first time as a compatibilizer for polyolefin composites with olive stone. The materials underwent structural, thermal, and mechanical characterization using multiple complementary techniques. Scanning electron microscopy showed good dispersion of the filler for all composites, while in the compatibilized samples a markedly better adhesion was observed. Tensile tests revealed an increase in the elastic modulus for the composite with 10 % wt. olive stone. Furthermore, all materials demonstrated a strong antioxidant activity, rendering them interesting for active packaging applications. Overall, the solid residue from olive processing can enhance the properties of rHDPE, paving the way to promote circular economy.

Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives

Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health.In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives.For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.

Optimization of olive pomace dehydration process through the integration of computational fluid dynamics and deep learning

ABSTRACT This study introduces an innovative approach to optimize the dehydration process of olive pomace by combining computational fluid dynamics (CFD) and deep learning. Through CFD, it identifies the optimal air inlet velocity in a prototype of a passive direct solar dehydrator for olive pomace, which allows for the reduction of its moisture content for subsequent use as biomass. The prototype was simulated in ANSYS software, and this simulation consisted of the following steps: prototype design, meshing, selection of physical models, material assignment, boundary condition simulation, and validation of results with data obtained from the prototype. Following this process, it was concluded that the optimal air inlet velocity to the dehydration chamber is 0.1 m/s. Concurrently, an artificial neural network model was used to analyze data from sensors in the physical prototype, revealing that solar radiation and ambient temperature are the most influential variables on the temperature of the dehydration chamber. This analysis resulted in a predictive model for the optimization of the dehydration process, with a correlation coefficient of 0.9699 for temp_up and 0.9710 for temp_down, and a Willmott coefficient of 0.9999, demonstrating a high concordance between the model’s predictions and the experimental data. The model’s input variables include solar radiation, ambient temperature, and both external and internal air humidity. This integration of CFD and deep learning offers a promising methodology for improving olive pomace dehydration systems and the industry in general.

Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations

This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthed noteworthy disparities across different fermentation time points (0, 24, and 83 days). Statistical analysis pinpointed two Amplicon Sequence Variants (ASV), Candida and Aureobasidium, as accountable for the observed variances among the different fermentation time samples. Notably, Candida exhibited a marked increase during 83 days of fermentation, opposite to Aureobasidium, which demonstrated a decline. Fungal biodiversity was slightly higher in brines than in fruits, whilst no effect of inoculation was noticed. At the onset of fermentation, prominently detected genera were also Mycosphaerella (19.82 %) and Apohysomyces (16.31 %), hitherto unreported in the context of table olive processing. However, their prevalence dwindled to nearly negligible levels from 24th day fermentation onwards (<2 %). On the contrary, they were replaced by the fermentative yeasts Saccharomyces and Isstachenkia. Results obtained in this work will be useful for designing new strategies for better control of table olive fermentations.

Assessment of black ripe olive processing for acrylamide mitigation

Black ripe olives contain significant levels of acrylamide. In this study, several mitigation strategies were assessed. The preservation time of olives before the darkening stage was evaluated in 18 batches of fruits of the Hojiblanca, Manzanilla, and Cacereña cultivars, and there was no observed influence on acrylamide formation due to the length of this period. Moreover, great variability was found among batches, with the level of acrylamide being lower in olives of the Cacereña cultivar (ca. 175 μg/kg) than in Hojiblanca (ca. 360 μg/kg) and Manzanilla (480 μg/kg). A reduction (13–20 %) of the acrylamide content was achieved by substituting the preservation brine/tap water mixture with only tap water during darkening. Also, extending the washing stage of pitted olives by up to 20 h instead of 0.5 h gave rise to a 17% reduction in the acrylamide content. The sterilization step was studied at 119, 121, 123, and 125 °C, and it was ruled out that a high temperature and short time process could contribute to a decrease in the level of acrylamide in olives. Surprisingly, the content of this compound in black ripe olives increased linearly up to 20 sterility units (F0), remaining almost constant at higher sterilization intensity.

Impact of 1-Methylcyclopropene in Combination with Heat Shock and Dimethyl Dicarbonate on the Physicochemical Profiles of Table Olive Fermentations

AbstractTable olives are the most important fermented vegetable in the Mediterranean countries. In a continuous effort to improve the quality of this food, this work applies an experimental design with four variables to study the use of 1-methylcyclopropene (1-MCP, 2.85 µL/L) in combination with a light heat shock (65 °C, 5 min) and dimethyl dicarbonate (DMDC, 83 mg/L), during the processing of Spanish style and natural table olives. Fruits processed in the Spanish style exhibited higher moisture levels, luminance, and combined acidity. On the contrary, natural olives contained more sugars, had a firmer texture, and displayed a greener colour. Our results show that applying 1-MCP, heat shock, and DMDC can positively impact the processing of Spanish style and natural table olives and influence their physicochemical characteristics. Adding DMDC to the initial brine caused colour degradation but lowered the pH. Using 1-MCP with a light heat shock improved the sugar content and luminance of olives and increased the titratable acidity in the brine. Applying 1-MCP to the Spanish style enhanced the luminosity (brightness) and, when combined with DMDC, led to the lowest pH levels. Further research at an industrial scale is necessary to validate these results and study their influence on microorganisms. These treatments could have applications in developing new table olive processing methods that allow for more predictable products.

Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae.

Refined indigenous Saccharomyces cerevisiae can enhance refinement, sophistication, and subtlety of fruit wines by showcasing exceptional regional characteristics. In order to identify exceptional indigenous S. cerevisiae strains from Yunnan olive, this study isolated 60 yeast strains from wild Yunnan olive fermentation mash. The five S. cerevisiae strains were subjected to morphological and molecular biological identification, followed by evaluation of their fermentation performance, ethanol production capacity, ester production capacity, H2S production capacity, killing capacity, and tolerance. Strains LJM-4, LJM-10, and LJM-26 exhibited robust tolerance to 6% ethanol volume fraction, pH 2.8, sucrose concentration of 400g/L, SO2 concentration of 0.3g/L, glucose concentration of 400g/L at both 40°C and 15°C. Additionally, strain LJM-10 demonstrated a faster fermentation rate compared to the other strains. Among the tested S. cerevisiae strains evaluated in this study for olive wine fermentation process in Yunnan region; strain LJM-10 displayed superior abilities in terms of ester and ethanol production while exhibiting the lowest H2S production levels. These findings suggest that strain LJM-10 holds great potential as an excellent candidate for optimizing fruit wine S. cerevisiae fermentation processes in Yunnan olive fruit wine.