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The effect of heat treatment and thermosonication on the microbial and quality properties of green olive

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Abstract

In the current work, the impact of conventional pasteurization and thermosonication (TS) on the microbial populations, antioxidant activity and quality parameters of fermented green table olives was studied. Olives were subjected to ultrasound treatment (30 kHz, 100 W) at different temperatures (45, 55, and 65 ºC) and times (5, 10, and 15 min) and compared with the conventional heat treatment (85 ºC, 15 min). After treatment, TS at 45 and 55 ºC markedly (P < 0.05) improved firmness, color parameters, and sensory attributes relative to the thermally processed olives. Furthermore, TS enhanced total phenolic content (8.45–25.37%) and antioxidant activity (8.43–31.21%) compared to the untreated samples. TS at 55 ºC-15 min, 65 ºC-10 min, and 65 ºC-15 min successfully reduced the microbial counts to nil. However, TS at 65 °C notably diminished the quality parameters. Thus, TS can improve the safety and quality of table olives and can be used as a suitable alternative to the thermal processing.

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Acknowledgements

The author would like to thank Sivand Factory, Iran for providing the green olives.

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  1. Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran

    Dornoush Jafarpour

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  1. Dornoush Jafarpour
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Correspondence to Dornoush Jafarpour.

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Jafarpour, D. The effect of heat treatment and thermosonication on the microbial and quality properties of green olive. Food Measure 16, 2172–2180 (2022). https://doi.org/10.1007/s11694-022-01322-4

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