Ataollahi Eshkour Mahnaz, Ghorbani-HasanSaraei Azade, Rafe Ali, Shahidi Seyed-Ahmad, Naghizadeh Raeisi Shahram
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran.
Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran.
Foods. 2023 Aug 7;12(15):2970. doi: 10.3390/foods12152970.
Black olive has become one of the most prestigious olives processed in the olive industry, and its processing has been increased recently in different countries. The firmness of black olives may be changed by the processing methods, fermentation, and solution salts. In this study, the employment of CaCl, Ca-acetate, and Ca-lactate during the processing of some Iranian black olive cultivars, including Mari, Zard, Rowghani, Shengeh, Dakal, Dezful, and Fishomi, was evaluated in terms of physicochemical and phenolic compounds and textural attributes. The results showed that Ca-lactate improved the firmness of the Mari cultivar from 1455 to 1765 N/100 g in the pitted olive, and the same trend was obtained for the other cultivars. Ca-acetate improved the black shiny color of the Mari cultivar from 4.36 to 4.85 and the sensorial properties of the black olives, including gustatory and kinesthetic sensations, were improved by using a Ca-lactate solution. The application of calcium salts in the salt-free preservation solutions imparted neither bitterness to the olives nor discoloration. The highest amounts of acid (1.42-1.56%), fructose to mannitol ratio (1-1.2), and phenolic compounds (955-963 mg/kg) were found for the Zard cultivar. Furthermore, the residual content of oleuropein was higher when CaCl was employed (357 mg/kg). All of the calcium salts improved the firmness of the black olives, although the maximum firmness was observed for the Ca-lactate. Consequently, the formation of a black shiny color is related to the diffusion of phenolic compounds; however, this needs further investigation to determine which kind of phenolic compound is responsible for its black color.
黑橄榄已成为橄榄油加工行业中最负盛名的橄榄品种之一，近年来不同国家对其加工量有所增加。黑橄榄的硬度可能会因加工方法、发酵和溶液盐分而改变。在本研究中，对包括马里、扎尔德、罗加尼、申盖、达卡尔、迪兹富勒和菲肖米在内的一些伊朗黑橄榄品种加工过程中氯化钙、醋酸钙和乳酸钙的使用，从理化性质、酚类化合物和质地属性方面进行了评估。结果表明，乳酸钙使去核橄榄中马里品种的硬度从1455 N/100 g提高到1765 N/100 g，其他品种也呈现相同趋势。醋酸钙使马里品种的黑亮色泽从4.36提高到4.85，使用乳酸钙溶液可改善黑橄榄的感官特性，包括味觉和触觉感受。在无盐保存溶液中使用钙盐既不会使橄榄产生苦味，也不会使其变色。扎尔德品种的酸含量最高（1.42 - 1.56%）、果糖与甘露醇的比例最高（1 - 1.2）以及酚类化合物含量最高（955 - 963 mg/kg）。此外，使用氯化钙时橄榄苦苷的残留量更高（357 mg/kg）。所有钙盐都提高了黑橄榄的硬度，不过乳酸钙的硬度提升最大。因此，黑亮色泽的形成与酚类化合物的扩散有关；然而，这需要进一步研究以确定哪种酚类化合物导致了其黑色。
