Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties. (February 2019)

• Record Type: Journal Article
• Authors: Caponio, Francesco; Difonzo, Graziana; Calasso, Maria; Cosmai, Lucrezia; De Angelis, Maria
• Is Part Of: Food research international. Volume 116(2019)
• Page Start: 1306
• Page End: 1317
• Publication Date: 2019-02
• Subjects: Olive leaf extract -- Fermented table olives -- Hydroxytyrosol -- Lactobacillus plantarum -- Antioxidants -- Food quality; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.10.020
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: An experimental investigation evaluated the possibility of increasing the nutritional value of fermented table olives by adding olive leaf extract (OLE). OLE was added to table olives fermented using indigenous bacteria and yeasts, and a commercial starter ( Lactobacillus plantarum strain). Microbiological, physico-chemical, and sensory analyses showed that OLE addition resulted in fermented olives with higher levels of antioxidant, anti-inflammatory, and antimicrobial substances, but did not adversely affect their qualities. Moreover, OLE and the commercial starter functioned synergically against spoilage microorganisms. In addition, fermented olives had higher values of hardness, total phenols, antioxidant activity, hydroxytyrosol, and verbascoside. Nonanal and ethanol contents were lower in fermented olives when Lactobacillus plantarum and OLE were used, indicating lower degrees of oxidation and fermentation. Finally, olives fermented with OLE had a less bitter taste. Graphical abstract: Unlabelled Image Highlights: Olive leaf extract (OLE) addition improved the nutritional value of table olives Fermented table olives added with OLE showed a better sensorial quality L. plantarum with OLE showed synergistic anti-foodborne pathogens activity OLE addition determined less oxidative and fermentative phenomena