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Optimization of the natural debittering of table olives

AutorRamírez, Eva ; Medina Pradas, Eduardo ; García García, Pedro ; Brenes Balbuena, Manuel ; Romero Barranco, Concepción
Palabras claveβ-glucosidase
Bitterness
Brine
Hydrolysis
Oleuropein
Fecha de publicación2017
EditorElsevier
CitaciónLWT - Food Science and Tecnology 77: 308- 313 (2017)
ResumenOlives can debitter naturally without the use of NaOH but it is a very slow process. The purpose of this work was to evaluate the influence of both temperature and chemical characteristics of brine on the oleuropein hydrolysis rate in natural table olives. Two different phases were established for natural debittering. During the first 1–2 months of brining, a low concentration of NaCl (60 g/L) and acetic acid (2 g/L) together with a low storage temperature (10 °C) were the processing conditions that promoted a rapid hydrolysis of the bitter phenol because these mild conditions facilitated the action of endogenous enzymes (β-glucosidase and esterase). Thereafter, higher concentrations and temperature of storage (140 g/L NaCl, 16 g/L acetic acid and 40 °C) favored the chemical hydrolysis of oleuropein during long term (a few months) storage. These results will contribute to the knowledge of the natural debittering of table olives and they will help processors to accelerate their elaboration methods.
URIhttp://hdl.handle.net/10261/151767
DOI10.1016/j.lwt.2016.11.071
Identificadoresdoi: 10.1016/j.lwt.2016.11.071
issn: 0023-6438
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