Effects of sodium substitution with potassium in brines for packing natural black olives of the criolla cultivar

Y.Y.  Chata; A.G.  Mamani; M.  Gallegos-Arata; R.  Cartagena-Cutipa

doi:10.3989/gya.1200232.2251

Autores/as

Y.Y. Chata Private University of Tacna, https://orcid.org/0009-0005-2871-558X
A.G. Mamani Private University of Tacna https://orcid.org/0009-0002-2822-3508
M. Gallegos-Arata Private University of Tacna https://orcid.org/0000-0001-9041-0377
R. Cartagena-Cutipa Universidad Privada de Tacna https://orcid.org/0000-0002-3419-7097

DOI:

https://doi.org/10.3989/gya.1200232.2251

Palabras clave:

Aceituna negras, Cloruro de potasio, Mezcla de sales, Percepciones sensoriales

Resumen

El elevado consumo global de sodio en la alimentación representa un importante desafío para la salud pública. En respuesta a esta problemática, la industria del olivar busca estrategias para utilizar sustitutos con menor contenido de sodio en la producción de aceitunas de mesa. Por lo tanto, el objetivo del estudio fue evaluar el efecto del uso de cinco mezclas de sales NaCl y KCl (40/60, 30/70, 70/30, 50/50, 60/40, respectivamente), en comparación con un tratamiento de referencia que contenía únicamente en NaCl, analizando tanto la percepción sensorial como los parámetros fisicoquímicos y microbiológicos. Los resultados no revelaron diferencias estadísticamente significativas en el perfil sensorial (valor p = 0,4226), lo que indica que la sustitución parcial de NaCl por KCl no afecta negativamente a los atributos sensoriales de las aceitunas. Estos hallazgos se respaldan con análisis fisicoquímicos y microbiológicos que cumplen con los parámetros y estándares establecidos por la normativa vigente. Por lo tanto, el cloruro de potasio podría ser un sustituto viable para reducir el contenido de sodio sin comprometer la calidad y la conservación del producto.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Anagnostopoulos DA, Tsaltas D. 2022. Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future. Front. Microbiol. 12, 797295.

Bansal S, Rani S. 2014. Studies on replacement of sodium chloride with potassium chloride in lemon (Citrus limon) pickles. Asian J. Dairy Foods Res. 33, 32-36.

Bautista-Gallego J, Arroyo López FN, Romero Gil V, Rodríguez Gómez F, García García P, Garrido Fernández A. 2011. Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation. Food Microbiol. 28, 1316–1325.

Bautista-Gallego J, Rodríguez-Gómez F, Romero-Gil V, Benítez-Cabello A, Arroyo-López FN, Garrido-Fernández A. 2018. Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride. Front. Nutr. 5, 102.

Clavijo C, Garragate W, Gallegos M, Lanchipa P, Villalobos C. 2013. Effect of aeration and sodium chloride concentration on the development of microbiological flora and physicochemical parameters during the fermentation of Olea europaea L. c.v. Sevillana in the natural black style in the La Yarada-Tacna. Grasas Aceites 64, 320–327.

Conte P, Fadda C, Del Caro A, Urgeghe PP, Piga A. 2020. Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods 9, 514.

Degirmencioglu N. 2016. Modern Techniques in the Production of Table Olives, in: Boskou D, Clodoveo ML (Eds.), Products from Olive Tree. InTech.

Fernández AG, Díez MJF, Adams MR. 1997. Table Olives. Springer US, Boston, MA.

González M, Navarro T, Gómez G, Pérez RA, de Lorenzo C. 2007. Análisis sensorial de aceituna de mesa: I Configuración de un grupo de cata y obtención de escalas normalizadas. Grasas Aceites 58, 225–230.

International Olive Council. 2004. Commercial standard applicable to table olives. COI/OT/NC 1. Available from: https://goo.su/hVspG

International Olive Council. 2021. Method for the Sensory Analysis of Table Olives; COI/OT/MO No 1/Rev.3. Available from: https://goo.su/TCU5n

International Olive Council. 2022. Economic affairs and promotion unit. European table olive production. Available from: https://www.internationaloliveoil.org/what-we-do/economic-affairs-promotion-unit/#figures

Julca I, Marcet-Houben M, Cruz F, Gómez-Garrido J, Gaut BS, Díez CM, Gut IG, Alioto TS, Vargas P, Gabaldón T. 2020. Genomic evidence for recurrent genetic admixture during the domestication of Mediterranean olive trees (Olea europaea L.). BMC Biol. 18, 148.

Lanza B, Amoruso F. 2016. Sensory analysis of natural table olives: Relationship between appearance of defect and gustatory-kinaesthetic sensation changes. LWT - Food Sci. Technol. 68, 365–372.

Lanza B, Di Serio MG, Iannucci E. 2013. Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives. Grasas Aceites 64, 272–284.

López-López A, Moreno-Baquero JM, Garrido-Fernández A. 2023. Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging. Foods 12, 3561.

Medina E, Brenes M, Romero C, Ramírez E, De Castro A. 2013. Survival of foodborne pathogenic bacteria in table olive brines. Food Control 34, 719–724.

Ministry of Health of Peru. 2008. Sanitary Standard that establishes the microbiological criteria of sanitary quality and safety for food and beverages for human consumption R.M N° 591-2008/MINSA. Lima, Peru. Available from: https://goo.su/1hr4WV

Mocanu G-D, Nistor O-V, Constantin OE, Andronoiu DG, Barbu VV, Botez E. 2022. The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.). Molecules 27, 1609.

Moreno-Baquero JM, Bautista-Gallego J, Garrido-Fernández A, López-López A. 2013. Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures. Food Chem. 138, 1–8.

Panagou EZ, Tassou CC, Skandamis PN. 2006. Physicochemical, Microbiological, and Organoleptic Profiles of Greek Table Olives from Retail Outlets. J. Food Protect. 69, 1732–1738.

Pino A, De Angelis M, Todaro A, Van Hoorde K, Randazzo CL, Caggia C. 2018. Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations. Front. Microbiol. 9, 1125.

Pires-Cabral P, Barros T, Nunes P, Quintas C. 2018. Physicochemical, nutritional and microbiological characteristics of traditional table olives from Southern Portugal. Emir. J. Food Agric. 30 (7), 611–620.

Randazzo CL, Russo N, Pino A, Mazzaglia A, Ferrante M, Oliveri Conti G, Caggia C. 2018. Effects of Selected Bacterial Cultures on Safety and Sensory Traits of Nocellara Etnea Olives Produced at Large Factory Scale. Food Chem.Toxicol. 115, 491–498.

Rejano L, Montaño A, Casado FJ, Sánchez AH, De Castro A. 2010. Table Olives, in: Olives and Olive Oil in Health and Disease Prevention. Elsevier, pp. 5–15.

Rocha J, Borges N, Pinho O. 2020. Table olives and health: a review. J. Nutr. Sci. 9, e57. https://doi.org/10.1017/jns.2020.50

Sales H, Šatović Z, Alves ML, Fevereiro P, Nunes J, Vaz Patto MC. 2021. Accessing Ancestral Origin and Diversity Evolution by Net Divergence of an Ongoing Domestication Mediterranean Olive Tree Variety. Front. Plant Sci. 12, 688214.

Saúde C, Barros T, Mateus T, Quintas C, Pires-Cabral P. 2017. Effect of chloride salts on the sensory and nutritional properties of cracked table olives of the Maçanilha Algarvia cultivar. Food Biosci. 19, 73–79.

Torres M, Pierantozzi P, Searles P, Rousseaux MC, García-Inza G, Miserere A, Bodoira R, Contreras C, Maestri D. 2017. Olive Cultivation in the Southern Hemisphere: Flowering, Water Requirements and Oil Quality Responses to New Crop Environments. Front. Plant Sci. 8, 1830.

Wang Y-J, Yeh T-L, Shih M-C, Tu Y-K, Chien K-L. 2020. Dietary Sodium Intake and Risk of Cardiovascular Disease: A Systematic Review and Dose-Response Meta-Analysis. Nutrients 12, 2934.