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dc.contributor.authorRamírez, Evaes_ES
dc.contributor.authorBrenes Balbuena, Manueles_ES
dc.contributor.authorCastro Gómez-Millán, Antonio dees_ES
dc.contributor.authorRomero Barranco, Concepciónes_ES
dc.contributor.authorMedina Pradas, Eduardoes_ES
dc.date.accessioned2017-02-09T07:36:52Z-
dc.date.available2017-02-09T07:36:52Z-
dc.date.issued2017-05-
dc.identifier.citationLWT - Food Science and Technology 78: 165–171 (2017)es_ES
dc.identifier.issn0023-6438-
dc.identifier.urihttp://hdl.handle.net/10261/143663-
dc.description29 Páginas; 4 Tablas; 3 Figurases_ES
dc.description.abstractThe presence of phenolic compounds in raw olives, particularly the bitter glucoside oleuropein, requires transforming this substance into other non-bitter to make the fruit palatable. An alkali treatment is currently carried out to hydrolyze the oleuropein but a high volume of wastewater is generated. The aim of this study was to develop a natural product without an alkali treatment and with appropriate organoleptic characteristics similar to those of Spanish-style green olives. Mild heat treatments (60 °C for 10 min) were sufficient to inactivate the β-glucosidase activity which prevented the formation of antimicrobial compounds and thereby the growth of lactic acid bacteria was promoted. By contrast, heating released a high concentration of oleuropein in fruits that remained at a very high level even after 6 months of fermentation. The inoculation of the brines of Manzanilla olives with selected lactic acid bacteria with oleuropeinolytic activity was insufficient for reducing the high concentration of the bitter glucoside. However, favorable results were obtained with varieties such as Gordal and Aloreña, which have lower oleuropein contents. The product obtained showed a very attractive color, similar to that of Spanish-style green olives and lighter than natural green olives, which is a positive aspect for consumer acceptability.es_ES
dc.description.sponsorshipThis work was supported by Project AGL 2009-07512 from the Spanish government and European Union (European Regional Development Funds). E.R. thanks MINECO for her FPI fellowship.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectTable oliveses_ES
dc.subjectPhenolices_ES
dc.subjectOleuropeines_ES
dc.subjectHydrolysises_ES
dc.subjectLactic acid bacteriaes_ES
dc.titleOleuropein hydrolysis by lactic acid bacteria in natural green oliveses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.lwt.2016.12.040-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.lwt.2016.12.040es_ES
dc.embargo.terms2018-05-31es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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