Healthier Traditional Green Natural Table Olives Through Mineral Chlorides Fortification During Packaging.

Table olive processing implies losses of mineral nutrients and increased sodium levels due to using brine during fermentation and storage. This study investigated fortifying traditional table olives with mixtures of KCl, CaCl, and MgCl during packaging to enhance mineral content while reducing NaCl. This research analyses the distribution of cations between olives and brines and employed the Response Surface Methodology (RSM) to model mineral content and their contributions to the Reference Daily Intake (RDI).

Innovative salt replacement for green Spanish-style olives using potassium, calcium, and magnesium chlorides during packaging.

This work aimed to enhance green Spanish-style Manzanilla table olives by replacing salt with K, Ca, and Mg chlorides in innovative packaging, utilising Response Surface Methodology (RSM). Both the added replacers and naturally occurring minerals were considered. RSM allowed the development of predictive models for K, Ca, Mg, and Mn (initially present) in olive flesh and their contributions to Reference Daily Intakes (RDI) based on the added salts.

Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures.

Table olives are high in salt, which can negatively impact cardiovascular health. It is essential to reduce their salt content to mitigate such risk. The objectives of the study were to develop an appropriate protocol to determine mineral bioaccessibility in green Spanish-style Manzanilla table olives and to use it to evaluate, for the first time, the effects of replacing 50% NaCl in the packaging brine with KCl, CaCl, and MgCl on this characteristic.

Exploring Iberian ham triacylglycerols: Unraveling the influence of growing area, season, breed, and feeding patterns through innovative compositional data analysis.

This research examined the triacylglycerol composition of Iberian pig hams from Sevilla province, focusing on the influence of growing area, season, breed, age, montanera duration, and feeding types. Compositional data analysis (CoDA) tools and standard multivariate statistics were employed to analyse the original and CoDa-transformed data. ANOVA (ilr) and ANCOVA (log ratios) revealed significant effects of season, feeding type, and towns on triacylglycerol profiles, while montanera showed limited or no effect.

Functional features of the exopolysaccharide extracts produced by strains isolated from table olives.

This study evaluates the functional characteristics of the exopolysaccharide (EPS) extracts produced by various strains of (LPG1, 119, 13B4, and Lp13) and (Lp15) isolated from table olives. None of the EPS crude extracts showed cytotoxicity when administered to THP-1 human macrophage cells at dosages ranging from 6.25 to 50 μg mL.

Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging.

Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl, and MgCl in the packaging brines (controlled variables) on the characteristics (responses) of plain green Spanish-style Manzanilla olives, maintaining the salt-mixture level of 5%. The RSM showed that the increment of CaCl caused a linear significant (-value ≤ 0.05) decrease in pH and a linear increase in (instrumental), (panel scores), and .

Application of Compositional Data Analysis to Study the Relationship between Bacterial Diversity in Human Faeces and Sex, Age, and Weight.

This work uses Compositional Data Analysis (CoDA) to examine the typical human faecal bacterial diversity in 39 healthy volunteers from the Andalusian region (Spain). Stool samples were subjected to high-throughput sequencing of the V3 and V4 regions of the 16S ribosomal RNA gene using Illumina MiSeq. The numbers of sequences per sample and their genus-level assignment were carried out using the Phyloseq R package.

Modeling the antimicrobial effects of olive mill waste extract, rich in hydroxytyrosol, on the growth of lactic acid bacteria using response surface methodology.

The objective of this study is to assess the inhibitory effects of an aqueous extract from olive oil mill waste (alperujo) on the growth of a lactic acid bacteria (LAB) cocktail consisting of various strains of Lactiplantibacillus pentosus and Lactiplantibacillus plantarum species. For this purpose, response surface methodology was employed using two independent variables (pH levels 3.5-5.

The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content.

The desalting process is critical for packaging table olives in brine with reduced NaCl or fortified mineral nutrients. In this study, the effect of desalting on the physicochemical characteristics and mineral content of green Manzanilla Spanish-style (plain and stuffed with pepper paste) and DOP table olives was investigated for the first time. The surface colour of the fruits turned slightly brownish, and the olives became somewhat softer.

Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure.

To turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalus Y12 and Saccharomyces cerevisiae Y30), all of them natives of table olive fermentations.

Effect of Spanish-Style Table Olive Processing on Fatty Acid Profile: A Compositional Data Analysis (CoDA) Approach.

This manuscript considers that the composition of Manzanilla and Hojiblanca fats are compositional data (CoDa). Thus, the work applies CoDa analysis (CoDA) to investigate the effect of processing and packaging on the fatty acid profiles of these cultivars. To this aim, the values of the fat components in percentages were successively subjected to exploratory CoDA tools and, later, transformed into (isometric log-ratio) in the Euclidean space, where they were subjected to the standard multivariate techniques.

Quality parameters and fatty acid and triacylglycerol profiles of directly brined table olive fat throughout processing and shelf life.

The transformations that may suffer directly brined table olive fat during processing were studied using cracked Aloreña de Málaga olive as a model. The classical studies showed that storage increased acidity and K, but not peroxide value, K and ΔK. FA profiles, nutritional fat subclasses, and TAGs suffered several significant changes along processing, although some could be spurious.

Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations.

This work applies metataxonomic, standard statistics, and compositional data (CoDa) techniques to study the bacterial diversity of spoiled and normal Spanish-style table olive fermentations, analysing a total of 10-tons of industrial fermentation containers from two processing yards. Forty percent were affected by butyric, sulfidic, or putrid spoilage, while 60% followed the ordinary fermentation course. The samples were obtained at 30 days of fermentation, determining their 16S rRNA gene Amplicon Sequence Variant compositions (ASVs).

Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations.

Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the study of the volatile organic compounds (VOCs) associated with altered (butyric, sulfidic, and putrid) and non-altered (normal) Manzanilla Spanish-style table olive fermentations. Samples were collected from two industrial fermentation yards in Seville (Spain) in the 2019/2020 season.

Effect of season, feeding, and anatomical region on the triacylglycerol profile of Iberian pig fat.

The work studies the effects of season, feeding type, and anatomical region on the Iberian pig fat triacylglycerol (TAG) profiles, considered as compositional data (CoDa). The analysis consisted of applying exploratory tools in the simplex and standard multivariate techniques to data transformed into the Euclidean space (ilr coordinates). Compositional biplot showed differences in TAG containing palmitic (P) and oleic (O) acids between the 2005 and 2003/2004 seasons but not within these.

Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches.

This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the simplex) and Multiple Factor analysis (MFA). Overall, processing had a scarce effect on most of the minor components except ethyl and methyl esters and diacylglycerols, which markedly increased during fermentation; however, these compounds in table olive do not have the negative connotations that those in olive oil do since they are normal metabolites from the yeast microflora habitually present during the process.

Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis.

This work relates native lactic acid bacteria (LAB) (Lactobacillus pentosus LPG1, L. pentosus Lp13, and Lactobacillus plantarum Lpl15) and yeast (Wickerhamomyces anomalus Y12) starters to the volatile components (VOCs) produced in green Spanish-style table olives. For this aim, the VOC profile was considered as compositional data (CoDa).

The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives.

In this work, Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, and Wickerhanomyces anomalous Y12, all of them previously isolated from fermented table olive biofilms, were used (alone or in combination) as multifunctional starters for Manzanilla Spanish-style green table olive fermentations. Their performances were evaluated through the changes in the key physico-chemical and microbiological parameters, correlation between AI-2 production and biofilm formation, inoculum imposition, metataxonomic analysis and sensory characteristics of the finished products. Inoculation only with lactic acid bacteria (LAB) strains led to higher titratable acidities and lower pH values than the spontaneous fermentation (non-inoculated control), mainly during the first steps of processing.

In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients.

For the first time, the bioaccessibility of the mineral nutrients in ripe table olives and their contributions to the recommended daily intake (RDI), according to digestion methods (Miller's vs. Crews' protocols), digestion type (standard vs. modified, standard plus a post-digest re-extraction), and mineralisation system (wet vs.

Influence of Acid Adaptation on the Probability of Germination of Spores Against pH, NaCl and Time.

The sp. is a large group of spore-forming, facultative or strictly anaerobic, Gram-positive bacteria that can produce food poisoning. The table olive industry is demanding alternative formulations to respond to market demand for the reduction of acidity and salt contents in final products.

Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars.

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 10 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA).

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations.

In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with LPG1, Lp13, Lpl15, the yeast Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes.

Assessing the effect of season, montanera length and sampling location on Iberian pig fat by compositional data analysis and standard multivariate statistics.

The work studies the effect of season, montanera length, and sampling location on the Iberian pig fat, using compositional data (CoDa) analysis and standard statistics. CoDa variation array and logratios involving C18:3: (C18:3/C17:1), (C18:3/C20:0), and (C18:3/18:0) as well as the ilr balances (coordinates), based on C18:3, C17:1, and C20:0, showed the highest variances. Discriminant Analysis (DA) led to similar (conventional/coordinates) correct assignations regarding seasons (69/70%), montanera length (71/70%) and sampling location (68/67%).