The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour

© 2014 Society of Chemical Industry. BACKGROUND: Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl<inf>2</inf> addition (0-1gL<sup>-1</sup>) on green Spanish-styl...

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Autores: Bautista-Gallego, J., Arroyo López, Francisco Noé, Romero-Gil, Verónica, Rodríguez-Gómez, Francisco J., Garrido Fernández, A.
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/116357
Acceso en línea:http://hdl.handle.net/10261/116357
Access Level:acceso abierto
Palabra clave:Preservation
Shelf life
Green Spanish-style olive
Table olive packaging
Zinc
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spelling The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviourBautista-Gallego, J.Arroyo López, Francisco NoéRomero-Gil, VerónicaRodríguez-Gómez, Francisco J.Garrido Fernández, A.PreservationShelf lifeGreen Spanish-style oliveTable olive packagingZinc© 2014 Society of Chemical Industry. BACKGROUND: Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl<inf>2</inf> addition (0-1gL<sup>-1</sup>) on green Spanish-style table olive (cv. Manzanilla) packaging has been studied. RESULTS: The presence of ZnCl<inf>2</inf> affected the physico-chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl<inf>2</inf> concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl<inf>2</inf>, the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl<inf>2</inf> were not differentiated from the traditional product. CONCLUSION: Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish-style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics.This work was supported by the Spanish Government (projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European regional development funds, ERDF), and Junta de Andalucía (through financial support to group AGR-125). J. Bautista-Gallego and F.N. Arroyo-López wish to thank the CSIC and the Spanish government for their JAE predoctoral fellowship and Ramón y Cajal postdoctoral research contract, respectively.Peer ReviewedJohn Wiley & Sons2015201520152015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/116357reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1163572026-05-22T06:33:51Z
dc.title.none.fl_str_mv The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
title The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
spellingShingle The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
Bautista-Gallego, J.
Preservation
Shelf life
Green Spanish-style olive
Table olive packaging
Zinc
title_short The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
title_full The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
title_fullStr The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
title_full_unstemmed The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
title_sort The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
dc.creator.none.fl_str_mv Bautista-Gallego, J.
Arroyo López, Francisco Noé
Romero-Gil, Verónica
Rodríguez-Gómez, Francisco J.
Garrido Fernández, A.
author Bautista-Gallego, J.
author_facet Bautista-Gallego, J.
Arroyo López, Francisco Noé
Romero-Gil, Verónica
Rodríguez-Gómez, Francisco J.
Garrido Fernández, A.
author_role author
author2 Arroyo López, Francisco Noé
Romero-Gil, Verónica
Rodríguez-Gómez, Francisco J.
Garrido Fernández, A.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Preservation
Shelf life
Green Spanish-style olive
Table olive packaging
Zinc
topic Preservation
Shelf life
Green Spanish-style olive
Table olive packaging
Zinc
description © 2014 Society of Chemical Industry. BACKGROUND: Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl<inf>2</inf> addition (0-1gL<sup>-1</sup>) on green Spanish-style table olive (cv. Manzanilla) packaging has been studied. RESULTS: The presence of ZnCl<inf>2</inf> affected the physico-chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl<inf>2</inf> concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl<inf>2</inf>, the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl<inf>2</inf> were not differentiated from the traditional product. CONCLUSION: Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish-style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/116357
url http://hdl.handle.net/10261/116357
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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