Czech J. Food Sci., 2017, 35(3):246-250 | DOI: 10.17221/358/2016-CJFS

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatmentFood Technology and Economy, Engineering and Physical Properties

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

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

Published: June 30, 2017  Show citation

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Nieto A, Grande Burgos MJ, Gálvez A, Pérez Pulido R. Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment. Czech J. Food Sci. 2017;35(3):246-250. doi: 10.17221/358/2016-CJFS.
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