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

Author

Listed:
  • 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)

  • Antonio Gálvez
  • Rubén Pérez Pulido

    (Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain)

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.

Suggested Citation

  • Andrea Nieto & Maria Jose Grande Burgos & Antonio Gálvez & Rubén Pérez Pulido, 2017. "Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 246-250.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:358-2016-cjfs
    DOI: 10.17221/358/2016-CJFS
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