Application of refrigeration for debittering table olives
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URI: http://hdl.handle.net/10317/11559ISBN: 978-84-17853-55-6
DOI: 10.31428/10317/11559
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Diez Izquierdo, Beatriz; Saura Martínez, Jorge; Ortuño Tomás, Ana María; Río Conesa, José Antonio del; Ferrer Ayala, María Ángeles; [et al.]Grupo de investigación
Grupo de Biotecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, CP 30100 Murcia, EspañaÁrea de conocimiento
Máquinas y Motores TérmicosRealizado en/con
Universidad Politécnica de CartagenaFecha de publicación
2022Editorial
Universidad Politécnica de Cartagena. Ediciones UPCTCita bibliográfica
Diez Izquierdo, Beatriz et.al. Application of refrigeration for debittering table olives. En: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022. Avances en Ciencias y Técnicas del Frío - 11. Cartagena: Universidad Politécnica de Cartagena, 2022. Pp. 350-356. ISBN: 978-84-17853-55-6Palabras clave
CYTEFOlives
Oleuropein
Hydroxytyrosol
β-glucosidase
L. plantarum
Resumen
During the process of making table olives, it is necessary to remove bitterness
caused by phenolic compounds like oleuropein. This debittering effect is achieved by degrading
these compounds into non-bitter ones that are beneficial for health due to their
antioxidant properties. One of the most used methods is alkaline debittering using NaOH
but the main drawback is the environmental impact generated by wastes and degradation
of high-value nutraceutical compounds in olives. Different olive debittering pre-treatments
followed by refrigeration storage at 5ºC during 90 days have been performed using
Ocal variety olives (Olea europaea L.) by combining heat, β- glucosidase and Lactobacillus
plantarum treatments. Oleuropein and hydroxytyrosol concentrations were determined
in olive pulp and brine. The data has been complemented with sensory tests. The treatment
with the best results was storage in refrigeration, which achieved significant debittering
and greater degradation of ...
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