Effect of dry-salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

Journal of the Science of Food and Agriculture

Volumn 88, Issue 12, 2008, Pages 2079-2086

  Cardoso, Susana M ^a,b   Mafra, Isabel ^a,c   Reis, Ana ^a   Georget, Dominique M R ^d,e   Smith, Andrew C ^d   Waldron, Keith W ^d   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^d INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^e UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

Cell wall composition; Mechanical properties; Processing; Table olives; Thasos

Indexed keywords

OLEACEAE;

EID: 51349098417     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3317     Document Type: Article

References (32)

1. Panagou EZ, Tassou CC and Katsaboxakis KZ, Microbiological, physicochemical and organoleptic changes in dry-salted olives of Thassos variety stored under different modified atmospheres at 4 and 20°C. Int J Food Sci Technol 37:635-641 (2002).
2. Panagou EZ, Greek dry-salted olives: monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20°C. LWT-Food Sci Technol 39:322-329 (2006).
3. Jiménez A, Heredia A, Guillén R and Fernández- Bolãnos J, Correlation between soaking conditions, cation content of cell wall, and olive firmness during 'Spanish green olive' processing. J Agric Food Chem 45:1653-1658 (1997).
4. Jiménez A, Guillén R, Sánchez C, Fernández-Bolãnos J and Heredia A, Changes in texture and cell wall polysaccharides of olive fruit during 'Spanish green olive' processing. J Agric Food Chem 43:2240-2246 (1995).
5. Georget DMR, Smith AC, Waldron KW and Rejano L, Effect of 'Californian' process on the texture of Hojiblanca olive (Olea europaea L.) harvested at different ripening stages. J Sci Food Agric 83:574-579 (2003).
6. Tassou CC, Katsaboxakis CZ, Georget DMR, Parker ML, Waldron KW, Smith AC, et al, Effect of calcium chloride on mechanical properties and microbiological characteristics of cv. Conservolea naturally black olives fermented at different sodium chloride levels. J Sci Food Agric 87:1123-1131 (2007).
7. Van Buren JP, The chemistry of texture in fruits and vegetables. J Texture Stud 10:1-23 (1979).
8. Plat D, Ben-Shalom N, Levi A, Reid D and Goldschmidt E, Degradation of pectic substances in carrots by heat treatment. J Agric Food Chem 36:362-365 (1988).
9. Van Buren JP, Kean WP and Wilkison M, Influence of salts and pH on the firmness of cooked snap beans in relation to the properties of pectin. J Texture Stud 19:15-25 (1988).
10. Marsilio V, Lanza B and De Angelis M, Olive cell wall components: physical and biochemical changes during processing. J Sci Food Agric 70:35-43 (1996).
11. Marsilio V, Lanza B, Campestre C and De Angelis M, Oven-dried table olives: textural properties as related to pectic composition. J Sci Food Agric 80:1271-1276 (1996).
12. Jiménez A, Guillén R, Sánchez C, Fernández-Bolãnos J and Heredia A, Molecular weight and ionic characteristics of olive cell wall polysaccharides during processing. J Agric Food Chem 44:913-918 (1996).
13. Mafra I, Barros AS and Coimbra MA, Effect of black oxidising table olive process on the cell wall polysaccharides of olive pulp (Olea europaea L. var. Negrinha do Douro). Carbohydr Polym 65:1-8 (2006).
14. Mafra I, Barros AS and Coimbra MA, The combined effects of black oxidising table olive process and ripening on the cell wall polysaccharides of olive pulp. Carbohydr Polym 68:647-657 (2007).
15. Marsilio V, Campestre C, Lanza B and De Angelis M, Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes. Food Chem 72:485-490 (2001).
16. Bianco A and Uccella N, Biophenolic components of olives. Food Res Int 33:475-485 (2000).
17. Bastoni L, Bianco A, Piccioni F and Uccella N, Biophenolic profile in olives by nuclear magnetic resonance. Food Chem 73:145-151 (2001).
18. Coimbra MA, Delgadillo I, Waldron KW and Selvendran RR, Isolation and analysis of cell wall polymers from olive pulp, in Modern Methods of Plant Analysis, Vol. 17, ed. by Linskens H-F and Jackson JF. Springer, Berlin, pp. 19-44 (1996).
19. Mafra I, Lanza B, Reis A, Marsilio V, Campestre C, Angelis M, et al, Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit. Physiol Plantarum 111:439-447 (2001).
20. Selvendran RR, March JF and Ring SG, Determination of aldoses and uronic acid content of vegetable fiber. Anal Biochem 96:282-292 (1979).
21. Blakeney AB, Harris PJ, Henry RJ and Stone BA, A simple and rapid preparation of alditol acetates for monosaccharide analysis. Carbohydr Res 113:291-299 (1983).
22. Harris PJ, Blakeney AB, Henry RJ and Stone BA, Gas chromatographic determination of the monosaccharide composition of plant cell wall preparations. J AOAC Int 71:272-275 (1988).
23. Blumenkrantz N and Asboe-Hansen G, New method for quantitative determination of uronic acids. Anal Biochem 54:484-489 (1973).
24. Coimbra MA, Waldron KW and Selvendran RR, Isolation and characterization of cell wall polymers from olive pulp (Olea europaea L.). Carbohydr Res 252:245-262 (1994).
25. Coimbra MA, Waldron KW, Delgadillo I and Selvendran RR, Effect of processing on cell wall polysaccharides of green table olives. J Agric Food Chem 44:2394-2401 (1996).
26. Coimbra MA, Barros A, Rutledge DN and Delgadillo I, FTIR spectroscopy as a tool for the analysis of olive pulp cell-wall polysaccharide extracts. Carbohydr Res 317:145-154 (1999).
27. Georget DMR, Smith AC and Waldron KW, Effect of ripening on the mechanical properties of Portuguese and Spanish varieties of olive (Olea europaea L). J Sci Food Agric 81:448-454 (2001).
28. Agar IT, Hess-Pierce B, Sourrour MM and Kader AA, Quality of fruit and oil of black-ripe olives is influenced by cultivar and storage period. J Agric Food Chem 46:3415-3421 (1998).
29. Mafra I, Efeito do amadurecimento e processamento nos polissacarideos das paredes celulares da polpa da azeitona. PhD thesis, Universidade de Aveiro, Aveiro (2002).
30. Gil-Serrano A and Tejero-Mateo P, A xyloglucan from olive pulp. Carbohydr Res 181:278-281 (1988).
31. Gil-Serrano A, Mateos-Matos MI and Tejero-Mateo P, Acidic xylan from olive pulp. Phytochemistty 25:2653-2654 (1986).
32. Coimbra MA, Rigby NM, Selvendran RR and Waldron KW, Investigation of the occurrence of xylan-xyloglucan complexes in the cell walls of olive pulp (Olea europaea). Carbohydr Polym 27:277-284.