Papapostolou Maria, Mantzouridou Fani T, Tsimidou Maria Z
Laboratory of Food Chemistry and Technology (LFCT), School of Chemistry, Aristotle University of Thessaloniki (AUTh), 54124 Thessaloniki, Greece.
Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece.
Foods. 2021 Feb 11;10(2):392. doi: 10.3390/foods10020392.
Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.
盐水发酵产品的重新配方是一个具有挑战性的研究领域。为了继续努力将食用橄榄确立为适合所有人群的健康食品，本研究旨在检验用精油调味的橄榄油是否可以用作低盐西班牙式绿食用橄榄（品种：哈尔基迪基）的一种保鲜手段。采用响应面法来组织实验和评估数据。设定所用精油（牛至、柠檬香脂和月桂叶）的浓度以及真空储存时间作为独立因素。将微生物参数（病原体和与发酵相关的微生物）、颜色和硬度属性用作响应指标。模型表明，每种精油都发挥了防腐作用，以保持低盐食用橄榄的微生物质量。同时，低盐食用橄榄的外观属性保持在理想值。牛至精油对病原体有显著作用。发现柠檬香脂和月桂叶精油对控制酵母数量很重要。这些结果对于使用调味橄榄油作为定制低盐食用橄榄的保鲜手段很有前景，这种做法可能以切实有效的方式增强当地产业的创新活动。
