The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature The influence of maturation of different olive fruit varieties and the effect of these olives fermented at room temperature in a spontaneous fermentation were studied. Also, table olives from Carrasqueña variety harvested in two consecutive weeks in green stage of maturation, were fermented at different thermal temperature by heat transfer to the brine. Initially, an olive growth characterization was carried out. The largest variety was “Manzanilla Cacereña” and presented less texture and the lowest total phenolic and antioxidant activity. However, “Carrasqueña” variety, which had the highest firmness, showed a slower size. The color index of “Manzanilla Sevillana” was rather higher than the color index of the other varieties. After fermentation process, the highest color index and free acidity in “Manzanilla Sevillana” table olive could be caused by the highest temperature of the brine achieved. In general, the varieties studied had a good texture during fermentation. On the other hand, the effect of thermal applications in table olive color was higher when the olives were harvested later and by thermal application. Finally, the effect of thermal application depended on initial maturation stage achieving an increase of phenols with determined temperatures and conditions. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

Loading next page...
 
/lp/elsevier/the-effect-of-olive-fruit-maturation-in-spanish-style-fermentation-LpQCfWF0EX
Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.018
Publisher site
See Article on Publisher Site

Abstract

The influence of maturation of different olive fruit varieties and the effect of these olives fermented at room temperature in a spontaneous fermentation were studied. Also, table olives from Carrasqueña variety harvested in two consecutive weeks in green stage of maturation, were fermented at different thermal temperature by heat transfer to the brine. Initially, an olive growth characterization was carried out. The largest variety was “Manzanilla Cacereña” and presented less texture and the lowest total phenolic and antioxidant activity. However, “Carrasqueña” variety, which had the highest firmness, showed a slower size. The color index of “Manzanilla Sevillana” was rather higher than the color index of the other varieties. After fermentation process, the highest color index and free acidity in “Manzanilla Sevillana” table olive could be caused by the highest temperature of the brine achieved. In general, the varieties studied had a good texture during fermentation. On the other hand, the effect of thermal applications in table olive color was higher when the olives were harvested later and by thermal application. Finally, the effect of thermal application depended on initial maturation stage achieving an increase of phenols with determined temperatures and conditions.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off