Effect of vacuum impregnation on physical changes during table olive processing
DOI:
https://doi.org/10.3989/gya.0676211Keywords:
Calcium, Firmness, Table olive, Vacuum, WeightAbstract
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.
Downloads
References
Banjongsinsiri P, Shields J, Wicker L. 2004. Vacuum infusion of plant or fungal pectinmethylesterase and calcium affects the texture and the structure of eggplants. J. Agric. Food Chem. 52, 8214-8223. https://doi.org/10.1021/jf0487405 PMid:15612820
Blanda J, Cerretani L, Bendini A, Cardinali A, Scarpellini A, Lercker G. 2008. Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicous frozen apple cvv. Eur. Food Res. Technol. 226, 1239. https://doi.org/10.1007/s00217-007-0754-1
Brenes M, García P, Garrido A. 1994. Influence of salts and pH on the firmness of olives in acidic conditions. J. Food Quality 17, 335-346. https://doi.org/10.1111/j.1745-4557.1994.tb00155.x
Brenes M, Romero C, García P. 2017. Optimization of ripe olive processing with a single lye treatment. J. Food Sci. 82, 2078-2084. https://doi.org/10.1111/1750-3841.13827 PMid:28796287
De Castro A, García P, Romero C, Brenes M, Garrido A. 2007. Industrial implementation of black ripe olive storage under acidic conditions. J. Food Eng. 80, 1206-1212 (2007). https://doi.org/10.1016/j.jfoodeng.2006.09.010
Derossi A, De Pilli T, Severini C. 2010. Reduction in the pH of vegetables by vacuum impregnation: A study on pepper. J. Food Eng. 99, 9-15. https://doi.org/10.1016/j.jfoodeng.2010.01.019
Derossi A, De Pilli T, La Penna MP, Severini C. 2011. pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification. LWT-Food Sci. Technol. 44, 1901-1907. https://doi.org/10.1016/j.lwt.2011.01.011
Derossi A, De Pilli T, Severini C. 2012. The application of vacuum impregnation techniques in the food industry. In: Valdez B (ed), Scientific, health and social aspects of the food industry, pp 25-55, In Tech Europe. https://doi.org/10.5772/31435
Fito P, Andrés A, Chiralt A, Pardo P. 1996. Coupling of hydrodynamic mechanism and deformation relaxation phenomena during vacuum treatments on solid porous-liquid systems. J. Food Eng. 27, 229-240. https://doi.org/10.1016/0260-8774(95)00005-4
García P, Romero C, Brenes M. 2014. Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives. LWT-Food Sci. Technol. 55, 403-407. https://doi.org/10.1016/j.lwt.2013.06.015
García-Serrano P, Romero C, Medina E, García-García P, de Castro A, Brenes M. 2020. Effect of calcium on the preservation of green olives intended for black ripe olives under free sodium chloride conditions LWT-Food Sci. Technol. 118, 108870. https://doi.org/10.1016/j.lwt.2019.108870
Jiménez A, Guillén R, Fernández-Bolaños J, Heredia A. 1994. Cell wall composition of olives. J. Food Sci. 59, 1192-1196. https://doi.org/10.1111/j.1365-2621.1994.tb14674.x
López SV, Moreira RG. 2019. Increased phenolic compounds in potato chips vacuum impregnated with green tea. J. Food Sci. 84, 807-817. https://doi.org/10.1111/1750-3841.14492 PMid:30893479
Luo W, Tappi S, Patrignani F, Romani S, Lanciotti R, Rocculi P. 2019. Essential rosemary oil enrichment minimally processed potatoes by vacuum-impregnation. J. Food Sci. Technol. 56, 4404-4416. https://doi.org/10.1007/s13197-019-03935-y PMid:31686672 PMCid:PMC6801263
Mújica-Paz H, Valdez-Fragoso A, Lopez-Malo A, Paloub E, Welti-Chanes J. 2003. Impregnation and osmotic dehydration of some fruits: Effect of the vacuum pressure and syrup concentration. J. Food Eng. 57, 305-314. https://doi.org/10.1016/S0260-8774(02)00344-8
Parlawska M, Stepién B, Nawirska-Olszanska A, Sala K. 2019. Studies on the effect of mass transfer in vacuum impregnation on the bioactive potential of apples. Molecules 24, 3533. https://doi.org/10.3390/molecules24193533 PMid:31569588 PMCid:PMC6803864
Parreidt TS, Schmid M, Müller K. 2018. Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon. J. Food Sci. 83, 929-936. https://doi.org/10.1111/1750-3841.14091 PMid:29524227
Quintanilla A, Mencía A, Powers J, Rasco B, Tang J, Sablani SS. 2018. Vacuum impregnation of firming agents in red raspberries. J. Sci. Food Agric. 98, 3706-3714. https://doi.org/10.1002/jsfa.8878 PMid:29315589
Romero C, Brenes M, García P, Garrido A. 1996. Respiration of olives stored in sterile water. J. Hortic. Sci. 71, 739-745. https://doi.org/10.1080/14620316.1996.11515454
Schulze B, Peth S, Hubbermannn EM, Schwarz K. 2012. The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis. J. Food Eng. 108, 380-387. https://doi.org/10.1016/j.jfoodeng.2011.11.015
Servillo L, Balestrieri ML, Giovane A, De Sio F, Cannavacciuolo M, Squitieri G, Ferrari G, Cautela D, Castaldo D. 2018. Improving diced tomato firmness by pulsed vacuum calcification. LWT-Food Sci. Technol. 92, 451-457. https://doi.org/10.1016/j.lwt.2018.02.069
Sirijariyawat A, Charoenrein S, Barret D. 2012. Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion. J. Sci. Food Agric. 92, 2581-2586. https://doi.org/10.1002/jsfa.5791 PMid:22806757
Tamer CE, Incedayi B, Yildiz B, Çopur OU. 2013. The use of vacuum impregnation for debittering of green olives. Food Bioprocess Technol. 6, 3604-3612. https://doi.org/10.1007/s11947-012-0971-x
Tylewicz U, Mannozzi C, Romani S, Castagnini JM, Samborska K, Rocculi P, Dalla Rosa M. 2019. Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution. LWT-Food Sci. Technol. 114, 108377. https://doi.org/10.1016/j.lwt.2019.108377
Zhao Y, Xie J. 2004. Practical application of vacuum impregnation in fruit and vegetable processing. Trends Food Sci. Technol. 15, 434-451. https://doi.org/10.1016/j.tifs.2004.01.008
Zunin P, Turrini F, Leardi R, Boggia R. 2017. Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment. J. Food Sci. Technol. 54, 481-487. https://doi.org/10.1007/s13197-017-2489-8 PMid:28242947 PMCid:PMC5306042
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
Funding data
Agencia Estatal de Investigación
Grant numbers AGL2016-76820-R
European Regional Development Fund
Grant numbers AGL2016-76820-R
