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Production of split table olives of the Cobrancosa cultivar: a kinetic study of the fermentation profile

2019-06Journal article Open Access
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dc.contributor.authorPRATA, JESSICA
dc.contributor.authorBarros, Tânia
dc.contributor.authorMateus, Tânia
dc.contributor.authorQuintas, Célia
dc.contributor.authorPires-Cabral, Paula
dc.date.accessioned2020-07-24T10:52:14Z
dc.date.available2020-07-24T10:52:14Z
dc.date.issued2019-06
dc.description.abstractThe aim of this study was to evaluate the effect of the Cobrancosa cultivar olive ripeness on the physicochemical parameters and model their progression profile throughout the fermentation period. Green and turning color olives undertook fermentation due to fruit and environmental microbiota resulting in final brines with the required acidity values and absence of coliforms, Escherichia coli, Salmonella and Listeria monocytogenes. The Monod model was used to explain the changes of a(W), total acidity and total phenolic content in the brines, and the same kinetic with inhibition was fitted to the changes of reducing sugar concentration in the brines. The inverse power model was adjusted to salt content in brines, a(W), total acidity, reducing sugars and total phenolic content in the olives. The Naperian logarithmic function was fitted to the changes of the surface color parameter (-a/b) of the fruits. For both olives, the models adjusted to the experimental data were the same, showing a similar trend in the physicochemical profiles, probably due to the previously fruit splitting, which promotes nutrients diffusing into the brines and the influx of salt into the olives during fermentation. However, different model parameters were estimated, depending on the ripeness degree, namely for total acidity, reducing sugars and total phenolic content of the brines, showing lower nutrients diffusion rates from the unripe olive pulp, through the skin into the brine, due to the hardness of the cell wall structures in this maturation stage.
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1007/s11694-018-0009-9
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.urihttp://hdl.handle.net/10400.1/14334
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.subjectOlea-Europaea L.
dc.subjectPhenolic-Compounds
dc.subjectMediterranean Diet
dc.subjectOil
dc.titleProduction of split table olives of the Cobrancosa cultivar: a kinetic study of the fermentation profile
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage958
oaire.citation.issue2
oaire.citation.startPage949
oaire.citation.titleJournal of Food Measurement and Characterization
oaire.citation.volume13
person.familyNamePRATA
person.familyNameBarros
person.familyNameMateus
person.familyNameQuintas
person.familyNamePires-Cabral
person.givenNameJESSICA
person.givenNameTânia
person.givenNameTânia
person.givenNameCélia
person.givenNamePaula
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0002-9650-227X
person.identifier.orcid0000-0002-2219-434X
person.identifier.orcid0000-0003-3135-9422
person.identifier.orcid0000-0001-9680-5089
person.identifier.orcid0000-0001-9567-2165
person.identifier.scopus-author-id8675090400
rcaap.rightsrestrictedAccess
rcaap.typearticle
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relation.isAuthorOfPublication.latestForDiscoverya6dad315-0960-4e2a-8570-25c357da5456

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