Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

Andrea Nieto, Maria Jose Grande Burgos, Antonio Gálvez and Rubén Pérez Pulido
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Andrea Nieto: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
Maria Jose Grande Burgos: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
Rubén Pérez Pulido: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain

Czech Journal of Food Sciences, 2017, vol. 35, issue 3, 246-250

Abstract: Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 105 CFU/g) composed mainly of yeasts and moulds, while samples treated with HHP preserved 79% of their initial antioxidant activity, kept green colour and had no microbial counts. These results showed the potential of HHP treatment at 600 MPa for 8 min for the preservation of olive paste with strong antioxidant activity.

Keywords: antioxidant; preservation; olive paste; phenols; bacteria; yeasts; moulds (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:358-2016-cjfs

DOI: 10.17221/358/2016-CJFS

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