Effect of vacuum impregnation on physical changes during table olive processing

Authors

DOI:

https://doi.org/10.3989/gya.0676211

Keywords:

Calcium, Firmness, Table olive, Vacuum, Weight

Abstract


Among the benefits which vacuum impregnation (VI) may provide to fruits and vegetables, this study focused on weight and texture changes during the processing of table olives. VI applied to Manzanilla olives led to around 10% weight gain, which was maintained after their packing as black olives. However, this weight gain was only around 4 % for Hojiblanca olives. Likewise, the use of calcium chloride was recommended to maintain the firmness of the olives, in particular those of the softer Manzanilla cultivar. With regard to the Spanish-style, the Hojiblanca cultivar achieved around 4% weight gain during processing but the use of VI for Manzanilla olives was ruled out due to softening of the fruit. In addition. the black and green color of olives and their flavor were not modified by the application of VI. This technology could be very useful to reduce weight loss during table olive processing.

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References

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Published

2022-12-16

How to Cite

1.
Romero C, García-García P, Sánchez A, Brenes M. Effect of vacuum impregnation on physical changes during table olive processing. Grasas aceites [Internet]. 2022Dec.16 [cited 2024Apr.14];73(4):e484. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1959

Issue

Section

Research

Funding data

Agencia Estatal de Investigación
Grant numbers AGL2016-76820-R

European Regional Development Fund
Grant numbers AGL2016-76820-R