Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride
| Autor: | Antonio Benítez-Cabello, Verónica Romero-Gil, Francisco Rodríguez-Gómez, Francisco Noé Arroyo-López, Joaquín Bautista-Gallego, Antonio Garrido-Fernández |
|---|---|
| Přispěvatelé: | European Commission, Ministerio de Economía y Competitividad (España), Junta de Andalucía |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
natural black table olives Sucrose Endocrinology Diabetes and Metabolism preservation packaging lcsh:TX341-641 Titratable acid Lactobacillus pentosus 01 natural sciences Sensory analysis sensory analysis chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology medicine Zinc fortified olives Food science zinc fortified olives Nutrition Original Research 2. Zero hunger Nutrition and Dietetics biology Fructose 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Preservation Lactic acid chemistry Natural black table olives Packaging Mannitol lcsh:Nutrition. Foods and food supply Lactobacillus plantarum Food Science medicine.drug |
| Zdroj: | Frontiers in Nutrition Digital.CSIC. Repositorio Institucional del CSIC instname Frontiers in Nutrition, Vol 5 (2018) |
| ISSN: | 2296-861X |
| Popis: | 12 Páginas.-- 7 Figuras.-- 1 Tabla The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose, fructose, and mannitol) into the brine, which decreased as the ZnCl2 content increased. Over the study, sucrose and glucose were exhausted while fructose, although consumed, left some final residues and the use of mannitol was limited. Titratable acidity was always gradually formed causing the subsequent pH decrease, which stabilized at ≈3.5. Acetic and mainly lactic acid were also formed during the assay, reaching the highest level of lactic acid in the 0.050% ZnCl2 treatment, followed by the Control. The acids were formed by lactic acid bacteria (LAB) (Lactobacillus pentosus, 39%, and Lactobacillus plantarum, 61%). However, the most outstanding Zn effect was found on the olive sensory characteristics: its presence markedly reduced the bitter notes, increased the overall appreciation, and the treatment containing 0.075% ZnCl2 had the highest scores in hardness, crunchiness, and overall appreciation. Therefore, the addition of ZnCl2 into packaged natural table olives may lead to healthy products with desirable sensory characteristics which, in turn, could promote consumption. This work was supported by the European Union (Probiolives, contract 243471), Spanish Government (project AGL2010-15494/ALI, partially financed by European regional development funds, ERDF), and Junta de Andalucía (through financial support to group AGR-125). JB-G and FA-L wish to thank the CSIC and the Spanish government for their research contracts, respectively. |
| Databáze: | OpenAIRE |
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