Spanish Green Olives Research Articles

Solubilization of Cell Wall Polysaccharides from Olive Fruits into Treatment Liquids during Spanish Green Olive Processing

During Spanish green olive processing, several samples of fruits and liquids were taken. Cell walls of olive fruits were isolated and fractionated, and the liquids were analyzed by HPLC. During the lye treatment and wash, an exchange of arabinans from carbonate-soluble and 4 M KOH-soluble fractions to the water-soluble was observed, and a partial solubilization into the liquids was quantified (the average molecular weight of portions solubilized was 6 kDa). The main change in pectins was a movement of homo- and rhamnogalacturonans from water-soluble and carbonate-soluble fractions to the imidazole-soluble fraction during lye and wash due to high pH, but another minor one occurred: a partial solubilization of alkali-soluble and cellulose-linked pectins during lye treatment, wash, and fermentation. Around 3 mg/fruit of cellulose was also solubilized, mainly during lye and wash. Only a small part of this was recovered as oligo- and/or polysaccharides of molecular weight >1000 kDa. A very accurate balance wa...

Factors Affecting the “Spanish Green Olive” Process: Their Influence on Final Texture and Industrial Losses

Several factors affecting “Spanish green olive” processing (fruit ripeness, fruit size, lye concentration, and its penetration through the flesh) have been studied at industrial and/or pilot plant scales, the final texture being related to pitting losses and cell wall composition. Olives at different stages of ripeness suffered major losses during the pitting process: green unripe olives were excessively firm and the cell wall of changing-color olives was too disorganized to give good industrial results. When the other factors were studied, a very clear result was obtained: only in very strong treatments (high concentration of lye and 100% penetration into the flesh), whatever the fruit size, were major losses quantified. Furthermore, these losses were related to significant decreases in texture and to changes in the composition of polysaccharides, which are very important in the cell wall structure: carbonate-soluble pectins, 24% KOH-soluble hemicelluloses, and α-cellulose. Keywords: Olive; ripening; processing; texture; pitting losses

Correlation between Soaking Conditions, Cation Content of Cell Wall, and Olive Firmness during “Spanish Green Olive” Processing

“Spanish green olives” in two important stages of their processing (pH 11after sodium hydroxide treatmentand pH3pH after fermentation) have been studied by adding increasing concentrations of sodium and calcium chloride to the soak solutions. Correlations among firmness, pH, and the concentration of the different cations were derived. Ca2+ at pH 11 showed a logarithmic response that changed to linear at pH 3. Na+ produced linear increases in texture only at pH 11, being ineffective at pH 3. High concentrations of sodium at pH 11 caused the calcium effect to change to a linear correlation. The results from this study show that calcium displaced sodium from the cell wall structure to a great extent but that there was very little decrease of calcium in the cell wall as a result of the presence of sodium, results that suggest two different ways of cell wall stabilization: one by formation of coordination complexes (only by calcium) and the other by electrostatic means (by both calcium and sodium). Keywords: ...

LITERATURE ABSTRACTS

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Changes in Texture and Cell Wall Polysaccharides of Olive Fruit during "Spanish Green Olive" Processing

Olive fruits (Olea europaea cv. Arolensis Hojiblanca var.) were processed as Spanish green olives. The treatment included a first step at high pH (lye treatment), a lactic fermentation, and a final period of conservation in a high concentration brine. Four samples were taken in the critical moments of processing, and their cell wall material was isolated and fractionated into several groups of polysaccharides. Lye treatment had its biggest effect on uronic acid-containing fractions such as water (WSF), oxalate (OSF), and chlorite/acetic acid (DEL) soluble fractions. Marked changes were detected in the relative percentage of each of these fractions, suggesting interchange of polysaccharides (mainly homogalacturonans) between them. Fermentation, on the other hand, produced a marked degradation of neutral polysaccharides mostly from hemicellulose A (HA), hemicellulose B (HB), and α-cellulose (CEL), most likely by enzymatic action. Interchange of polysaccharides between these fractions may also occur. Conservation did not produce any change in the solubility characteristics or in the glycoside composition of the different polysaccharides. Texture decreased during the two first steps and did not change during the last one (conservation period).