Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures

Table olives are high in salt, which can negatively impact cardiovascular health. It is essential to reduce their salt content to mitigate such risk. The objectives of the study were to develop an appropriate protocol to determine mineral bioaccessibility in green Spanish-style Manzanilla table oliv...

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Detalhes bibliográficos
Autores: López-López, Antonio, Moreno-Baquero, J. María, Garrido Fernández, A.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/367043
Acesso em linha:http://hdl.handle.net/10261/367043
Access Level:acceso abierto
Palavra-chave:Bioaccessibility
Green Manzanilla table olive packaging
Sodium substitution
Calcium
Potassium
Magnesium
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spelling Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt MixturesLópez-López, AntonioMoreno-Baquero, J. MaríaGarrido Fernández, A.BioaccessibilityGreen Manzanilla table olive packagingSodium substitutionCalciumPotassiumMagnesiumTable olives are high in salt, which can negatively impact cardiovascular health. It is essential to reduce their salt content to mitigate such risk. The objectives of the study were to develop an appropriate protocol to determine mineral bioaccessibility in green Spanish-style Manzanilla table olives and to use it to evaluate, for the first time, the effects of replacing 50% NaCl in the packaging brine with KCl, CaCl2, and MgCl2 on this characteristic. After testing, Miller’s protocol with a post-digestion re-extraction was chosen. The mineral bioaccessibility found was as follows: Na, 93–98%; K, 94–100%; Ca, 19–27% (the lowest accessibility); Mg, 78–91% (moderately accessible); and non-added P, 55–67%. Bioaccessible amounts (mg/100 g pulp) of added minerals in runs were 151–503 for K, 53–109 for Ca, and 54–143 for Mg. The bioaccessible mineral vs. salt concentrations were modelled and plotted using RSM, illustrating the possible predictions from the tested range of combinations. The bioaccessibility of Ca and Mg was approximately 70% and 15% lower than the values indicated on the label based on the chemical analysis. The results discourage Ca fortification in packaging and suggest including bioaccessibility, markedly influenced by the food matrix, on the label for accurate nutritional information.This work was funded in part by the Ministry of Economy and Competitiveness from the Spanish government through projects AGL2009-07436/ALI and AGL2010-15494/ALI and partially financed by European regional development funds (ERDF) and the Junta de Andalucía through financial assistance to group AGR-125.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)European CommissionJunta de AndalucíaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2024202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/367043reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/foods13172671https://doi.org/10.3390/foods13172671Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3670432026-05-22T06:33:51Z
dc.title.none.fl_str_mv Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures
title Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures
spellingShingle Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures
López-López, Antonio
Bioaccessibility
Green Manzanilla table olive packaging
Sodium substitution
Calcium
Potassium
Magnesium
title_short Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures
title_full Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures
title_fullStr Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures
title_full_unstemmed Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures
title_sort Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures
dc.creator.none.fl_str_mv López-López, Antonio
Moreno-Baquero, J. María
Garrido Fernández, A.
author López-López, Antonio
author_facet López-López, Antonio
Moreno-Baquero, J. María
Garrido Fernández, A.
author_role author
author2 Moreno-Baquero, J. María
Garrido Fernández, A.
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Junta de Andalucía
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bioaccessibility
Green Manzanilla table olive packaging
Sodium substitution
Calcium
Potassium
Magnesium
topic Bioaccessibility
Green Manzanilla table olive packaging
Sodium substitution
Calcium
Potassium
Magnesium
description Table olives are high in salt, which can negatively impact cardiovascular health. It is essential to reduce their salt content to mitigate such risk. The objectives of the study were to develop an appropriate protocol to determine mineral bioaccessibility in green Spanish-style Manzanilla table olives and to use it to evaluate, for the first time, the effects of replacing 50% NaCl in the packaging brine with KCl, CaCl2, and MgCl2 on this characteristic. After testing, Miller’s protocol with a post-digestion re-extraction was chosen. The mineral bioaccessibility found was as follows: Na, 93–98%; K, 94–100%; Ca, 19–27% (the lowest accessibility); Mg, 78–91% (moderately accessible); and non-added P, 55–67%. Bioaccessible amounts (mg/100 g pulp) of added minerals in runs were 151–503 for K, 53–109 for Ca, and 54–143 for Mg. The bioaccessible mineral vs. salt concentrations were modelled and plotted using RSM, illustrating the possible predictions from the tested range of combinations. The bioaccessibility of Ca and Mg was approximately 70% and 15% lower than the values indicated on the label based on the chemical analysis. The results discourage Ca fortification in packaging and suggest including bioaccessibility, markedly influenced by the food matrix, on the label for accurate nutritional information.
publishDate 2024
dc.date.none.fl_str_mv 2024
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/10261/367043
url http://hdl.handle.net/10261/367043
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/foods13172671
https://doi.org/10.3390/foods13172671
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
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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score 15,81155

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