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Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives
Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected De...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5682407/ https://www.ncbi.nlm.nih.gov/pubmed/29167665 http://dx.doi.org/10.3389/fmicb.2017.02209 |
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author | Rodríguez-Gómez, Francisco Ruiz-Bellido, Miguel Á. Romero-Gil, Verónica Benítez-Cabello, Antonio Garrido-Fernández, Antonio Arroyo-López, Francisco N. |
author_facet | Rodríguez-Gómez, Francisco Ruiz-Bellido, Miguel Á. Romero-Gil, Verónica Benítez-Cabello, Antonio Garrido-Fernández, Antonio Arroyo-López, Francisco N. |
author_sort | Rodríguez-Gómez, Francisco |
collection | PubMed |
description | Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected Designation of Origen (cured, fresh green, and traditional) and their characteristics compared with those that followed the habitual industrial process (controls). The results revealed that the effects of the heat treatment on the evolution of pH, titratable acidity, salt, sugar, organic acid, ethanol content, texture, and color of fruits as well as on microbial populations (yeasts and lactic acid bacteria) were slight in the case of the fresh green and cured presentations. However, the differences between heat-shocked and its control were remarkable in the traditional process. Notably, the heat treatment favored lactic acid fermentation, retention of the green appearance of the fruits, stability during packaging, and led to the highest sensory evaluation. The metagenomic analysis carried out at the end of the fermentation revealed the presence in all samples of three genera (Lactobacillus, Pediococcus, and Celerinatantimonas) which encompassed most of the sequences. The number of Lactobacillus sequences was statistically higher (p ≥ 0.05) in the case of traditional heat-shocked fruits than in its control. |
format | Online Article Text |
id | pubmed-5682407 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-56824072017-11-22 Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives Rodríguez-Gómez, Francisco Ruiz-Bellido, Miguel Á. Romero-Gil, Verónica Benítez-Cabello, Antonio Garrido-Fernández, Antonio Arroyo-López, Francisco N. Front Microbiol Microbiology Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected Designation of Origen (cured, fresh green, and traditional) and their characteristics compared with those that followed the habitual industrial process (controls). The results revealed that the effects of the heat treatment on the evolution of pH, titratable acidity, salt, sugar, organic acid, ethanol content, texture, and color of fruits as well as on microbial populations (yeasts and lactic acid bacteria) were slight in the case of the fresh green and cured presentations. However, the differences between heat-shocked and its control were remarkable in the traditional process. Notably, the heat treatment favored lactic acid fermentation, retention of the green appearance of the fruits, stability during packaging, and led to the highest sensory evaluation. The metagenomic analysis carried out at the end of the fermentation revealed the presence in all samples of three genera (Lactobacillus, Pediococcus, and Celerinatantimonas) which encompassed most of the sequences. The number of Lactobacillus sequences was statistically higher (p ≥ 0.05) in the case of traditional heat-shocked fruits than in its control. Frontiers Media S.A. 2017-11-08 /pmc/articles/PMC5682407/ /pubmed/29167665 http://dx.doi.org/10.3389/fmicb.2017.02209 Text en Copyright © 2017 Rodríguez-Gómez, Ruiz-Bellido, Romero-Gil, Benítez-Cabello, Garrido-Fernández and Arroyo-López. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Rodríguez-Gómez, Francisco Ruiz-Bellido, Miguel Á. Romero-Gil, Verónica Benítez-Cabello, Antonio Garrido-Fernández, Antonio Arroyo-López, Francisco N. Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives |
title | Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives |
title_full | Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives |
title_fullStr | Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives |
title_full_unstemmed | Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives |
title_short | Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives |
title_sort | microbiological and physicochemical changes in natural green heat-shocked aloreña de málaga table olives |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5682407/ https://www.ncbi.nlm.nih.gov/pubmed/29167665 http://dx.doi.org/10.3389/fmicb.2017.02209 |
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