2024-03-29T13:31:56Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1828992020-12-11T08:56:23Zcom_10261_68com_10261_2col_10261_321
Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques
García-Serrano, Pedro
Romero Barranco, Concepción
Brenes Balbuena, Manuel
García García, Pedro
Junta de Andalucía
Ministerio de Economía y Competitividad (España)
Nano-filtration
Black olives
Vacuum evaporation
Phenolic compounds
The aim of this work was to obtain ripe olives enriched in bioactive compounds of phenolic nature. For this, two partially purified solutions rich in phenols from the table olive processes were used as cover in the packaging: washing waters of Spanish-style green olives or previous preservation acid solutions of ripe olives. Both solutions were nano-filtered through a 4000 Da membrane and vacuum evaporated at pilot plant scale. Regenerated liquids were employed at 50% and 100% in the packing brine. Results demonstrated that it is possible to achieve a >3-fold higher concentration of phenolic compounds in olives than with the traditional method when using the regenerated washing water at 100% to enrich the packing brine. Moreover, a <2-fold higher concentration was found in olives enriched with the regenerated preservation solution at 100%. It must also be noted that the color, texture and flavor of the olives were not affected by the use of regenerated washing water as packing solution. Industrial relevance: Among the different types of commercial table olives, black ripe have the lowest content in phenolic compounds. The methodology developed in this work will allow the enrichment of black olives in these bioactive substances, in particular hydroxytyrosol, which has been attributed to many beneficial properties for human health. The methodology is simple and easy to implement by processors. Hence, these results will contribute to the nutritional valorization of black ripe olives.
This work was supported by the Spanish Government Projects AGL2013-42739-R and AGL2016-76820-R (AEI/FEDER, UE), and the Junta de Andalucía through financial support to group AGR-125. The authors thank Alejandra Expósito for her assistance with the experimental work.
Peer Reviewed
2019-05-30T11:42:01Z
2019-05-30T11:42:01Z
2019
2019-05-30T11:42:02Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1016/j.ifset.2018.03.010
issn: 1466-8564
Innovative Food Science and Emerging Technologies 51: 73- 79 (2019)
http://hdl.handle.net/10261/182899
10.1016/j.ifset.2018.03.010
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100011011
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-42739-R
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-76820-R
Sí
open
Elsevier