Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/356152
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Impact of 1-Methylcyclopropene in Combination with Heat Shock and Dimethyl Dicarbonate on the Physicochemical Profiles of Table Olive Fermentations |
Autor: | López-García, Elio CSIC ORCID ; Benítez-Cabello, Antonio CSIC ORCID ; Rodríguez-Gómez, Francisco J. CSIC ORCID ; Martín-Arranz, Virginia CSIC; Romero-Gil, Verónica CSIC ORCID; Arroyo López, Francisco Noé CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | Palabras clave: | 1-Methylcyclopropene Directly brined olives Fermentation New processing methods Spanish style green table olives |
Fecha de publicación: | 1-ene-2024 | Editor: | Springer | Citación: | Food and Bioprocess Technology (2024) | Resumen: | Table 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. | Descripción: | 15 Páginas.-- 5 Figuras.-- 4 Tablas | Versión del editor: | https://doi.org/10.1007/s11947-024-03339-7 | URI: | http://hdl.handle.net/10261/356152 | DOI: | 10.1007/s11947-024-03339-7 | ISSN: | 19355130 |
Aparece en las colecciones: | (IG) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
FoodBiopTechnol_2024.pdf | Artículo principal | 1,5 MB | Adobe PDF | Visualizar/Abrir |
11947_2024_3339_MOESM1_ESM.xlsx | Material suplementario | 1,6 MB | Microsoft Excel XML | Visualizar/Abrir |
CORE Recommender
Page view(s)
14
checked on 17-may-2024
Download(s)
3
checked on 17-may-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons