Assessment of black ripe olive processing for acrylamide mitigation

7 Páginas.-- 6 Figuras.-- 1 Tabla

Detalhes bibliográficos
Autores: Brenes-Álvarez, Mercedes, Ramírez-Castro, Eva M., García García, Pedro, Medina Pradas, Eduardo, Brenes Balbuena, Manuel, Romero Barranco, Concepción
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/356110
Acesso em linha:http://hdl.handle.net/10261/356110
https://api.elsevier.com/content/abstract/scopus_id/85189938703
Access Level:Acceso aberto
Palavra-chave:Acrylamide
Black olive
Diminution
Preservation
Sterilization
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spelling Assessment of black ripe olive processing for acrylamide mitigationBrenes-Álvarez, MercedesRamírez-Castro, Eva M.García García, PedroMedina Pradas, EduardoBrenes Balbuena, ManuelRomero Barranco, ConcepciónAcrylamideBlack oliveDiminutionPreservationSterilization7 Páginas.-- 6 Figuras.-- 1 TablaBlack ripe olives contain significant levels of acrylamide. In this study, several mitigation strategies were assessed. The preservation time of olives before the darkening stage was evaluated in 18 batches of fruits of the Hojiblanca, Manzanilla, and Cacereña cultivars, and there was no observed influence on acrylamide formation due to the length of this period. Moreover, great variability was found among batches, with the level of acrylamide being lower in olives of the Cacereña cultivar (ca. 175 μg/kg) than in Hojiblanca (ca. 360 μg/kg) and Manzanilla (480 μg/kg). A reduction (13–20 %) of the acrylamide content was achieved by substituting the preservation brine/tap water mixture with only tap water during darkening. Also, extending the washing stage of pitted olives by up to 20 h instead of 0.5 h gave rise to a 17% reduction in the acrylamide content. The sterilization step was studied at 119, 121, 123, and 125 °C, and it was ruled out that a high temperature and short time process could contribute to a decrease in the level of acrylamide in olives. Surprisingly, the content of this compound in black ripe olives increased linearly up to 20 sterility units (F0), remaining almost constant at higher sterilization intensity.This work was supported by the Spanish Government and EU FEDER funds (project PID-2020-1119563RB-I00/AEI/FEDER/UE).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/356110https://api.elsevier.com/content/abstract/scopus_id/85189938703reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID-2020-1119563RB-I00LWThttps://doi.org/10.1016/j.lwt.2024.116027Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3561102026-05-22T06:33:51Z
dc.title.none.fl_str_mv Assessment of black ripe olive processing for acrylamide mitigation
title Assessment of black ripe olive processing for acrylamide mitigation
spellingShingle Assessment of black ripe olive processing for acrylamide mitigation
Brenes-Álvarez, Mercedes
Acrylamide
Black olive
Diminution
Preservation
Sterilization
title_short Assessment of black ripe olive processing for acrylamide mitigation
title_full Assessment of black ripe olive processing for acrylamide mitigation
title_fullStr Assessment of black ripe olive processing for acrylamide mitigation
title_full_unstemmed Assessment of black ripe olive processing for acrylamide mitigation
title_sort Assessment of black ripe olive processing for acrylamide mitigation
dc.creator.none.fl_str_mv Brenes-Álvarez, Mercedes
Ramírez-Castro, Eva M.
García García, Pedro
Medina Pradas, Eduardo
Brenes Balbuena, Manuel
Romero Barranco, Concepción
author Brenes-Álvarez, Mercedes
author_facet Brenes-Álvarez, Mercedes
Ramírez-Castro, Eva M.
García García, Pedro
Medina Pradas, Eduardo
Brenes Balbuena, Manuel
Romero Barranco, Concepción
author_role author
author2 Ramírez-Castro, Eva M.
García García, Pedro
Medina Pradas, Eduardo
Brenes Balbuena, Manuel
Romero Barranco, Concepción
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Acrylamide
Black olive
Diminution
Preservation
Sterilization
topic Acrylamide
Black olive
Diminution
Preservation
Sterilization
description 7 Páginas.-- 6 Figuras.-- 1 Tabla
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/356110
https://api.elsevier.com/content/abstract/scopus_id/85189938703
url http://hdl.handle.net/10261/356110
https://api.elsevier.com/content/abstract/scopus_id/85189938703
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID-2020-1119563RB-I00
LWT
https://doi.org/10.1016/j.lwt.2024.116027
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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repository.mail.fl_str_mv
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