NaOH-free debittering of table olives using power ultrasound

Maryam Habibi, Mohammad -Taghi Golmakani, Asgar Farahnaky, Gholamreza Mesbahi, Mahsa Majzoobi

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) were evaluated on olives physicochemical and textural properties in comparison with conventional debittering (CD). In UAD, however, the removal rate of phenolic compounds, which cause olives natural bitterness, increased significantly and as a result, the processing time decreased by 37.8% and 38.6% when debittering was done in water and brine, respectively. The chemical compositions, fatty acids profile, total color differences, Firmness and other textural parameters of UAD-treated samples remained unchanged and their antioxidant activity was significantly higher in comparison with CD-treated samples. Remarkably, UAD was able to speed up and promote NaOH-free olive debittering, without causing any undesirable changes.
Original languageEnglish
Pages (from-to)775-781
Number of pages7
JournalFood Chemistry
Volume192
DOIs
Publication statusPublished - Jul 2016

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Olea
Ultrasonics
Water
bitterness
Processing
Fruits
firmness
phenolic compounds
Fruit
Fatty Acids
Color
Antioxidants
antioxidant activity
water
fatty acid composition
chemical composition
sampling
fruits
color
Chemical analysis

Cite this

Habibi, Maryam ; Golmakani, Mohammad -Taghi ; Farahnaky, Asgar ; Mesbahi, Gholamreza ; Majzoobi, Mahsa. / NaOH-free debittering of table olives using power ultrasound. In: Food Chemistry. 2016 ; Vol. 192. pp. 775-781.
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abstract = "A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15{\%} NaCl). The effects of ultrasound-assisted debittering (UAD) were evaluated on olives physicochemical and textural properties in comparison with conventional debittering (CD). In UAD, however, the removal rate of phenolic compounds, which cause olives natural bitterness, increased significantly and as a result, the processing time decreased by 37.8{\%} and 38.6{\%} when debittering was done in water and brine, respectively. The chemical compositions, fatty acids profile, total color differences, Firmness and other textural parameters of UAD-treated samples remained unchanged and their antioxidant activity was significantly higher in comparison with CD-treated samples. Remarkably, UAD was able to speed up and promote NaOH-free olive debittering, without causing any undesirable changes.",
keywords = "Olive debittering, Physicochemical properties, Textural properties, Ultrasound",
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NaOH-free debittering of table olives using power ultrasound. / Habibi, Maryam; Golmakani, Mohammad -Taghi; Farahnaky, Asgar; Mesbahi, Gholamreza; Majzoobi, Mahsa.

In: Food Chemistry, Vol. 192, 07.2016, p. 775-781.

Research output: Contribution to journalArticle

TY - JOUR

T1 - NaOH-free debittering of table olives using power ultrasound

AU - Habibi, Maryam

AU - Golmakani, Mohammad -Taghi

AU - Farahnaky, Asgar

AU - Mesbahi, Gholamreza

AU - Majzoobi, Mahsa

N1 - Includes bibliographical references.

PY - 2016/7

Y1 - 2016/7

N2 - A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) were evaluated on olives physicochemical and textural properties in comparison with conventional debittering (CD). In UAD, however, the removal rate of phenolic compounds, which cause olives natural bitterness, increased significantly and as a result, the processing time decreased by 37.8% and 38.6% when debittering was done in water and brine, respectively. The chemical compositions, fatty acids profile, total color differences, Firmness and other textural parameters of UAD-treated samples remained unchanged and their antioxidant activity was significantly higher in comparison with CD-treated samples. Remarkably, UAD was able to speed up and promote NaOH-free olive debittering, without causing any undesirable changes.

AB - A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) were evaluated on olives physicochemical and textural properties in comparison with conventional debittering (CD). In UAD, however, the removal rate of phenolic compounds, which cause olives natural bitterness, increased significantly and as a result, the processing time decreased by 37.8% and 38.6% when debittering was done in water and brine, respectively. The chemical compositions, fatty acids profile, total color differences, Firmness and other textural parameters of UAD-treated samples remained unchanged and their antioxidant activity was significantly higher in comparison with CD-treated samples. Remarkably, UAD was able to speed up and promote NaOH-free olive debittering, without causing any undesirable changes.

KW - Olive debittering

KW - Physicochemical properties

KW - Textural properties

KW - Ultrasound

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DO - 10.1016/j.foodchem.2015.07.086

M3 - Article

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JO - Journal of Micronutrient Analysis

JF - Journal of Micronutrient Analysis

SN - 0308-8146

ER -