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Journal of Food Science and Technology

, Volume 56, Issue 6, pp 3001–3013 | Cite as

Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

  • Thaís Schaide
  • Manuel Cabrera-Bañegil
  • Francisco Pérez-NevadoEmail author
  • Antonio Esperilla
  • Daniel Martín-Vertedor
Original Article
  • 119 Downloads

Abstract

Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table olives increases when OLE and a yeast starter are used during a Spanish-style olive fermentation process. Several combinations were used: (1) fermentations trials with OLE combined with a strain of Saccharomyces cerevisiae; (2) fermentations with OLE; (3) control fermentations, with no extract or starter culture. During fermentation performed with the addition of OLE and yeasts, the yeast number remained stable for most of the time, resulting in a slight decrease of yeasts by the end of the process. The phenolic profile of olive flesh and brines of the trials was analysed during the fermentation. The addition of OLE increased the concentration of phenols in olive flesh and brines at the end of the fermentation; in these fermentations, hydroxytyrosol was the most abundant, at around 1700 mg/kg in olive flesh and 3500 mg/L in brines olive flesh, whereas in the control fermentation the concentrations were around 900 mg/kg and 2500 mg/L, respectively. In spite of adding OLE, the fermentation resulted in olives without bitterness. We can conclude that yeast inoculation combined with OLE improves safety, nutritional value and other properties of the final product, without affecting its sensorial qualities.

Keywords

Fermented table olives Olive leaf extract (OLE) Saccharomyces cerevisiae Phenolic compounds Food quality 

Notes

Acknowledgements

This work was supported by the Junta de Extremadura and the European Social Fund (ref. GR15166). Manuel Cabrera-Bañegil thanks to the sponsorship of the Comunidad Autónoma de Extremadura and co-financed by the European Social Fund (ESF) for the Grant to the formation of technologists in the year 2014 (TE14073).

Compliance with ethical standards

Conflict of interest

The authors declare they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías AgrariasUniversidad de ExtremaduraBadajozSpain
  2. 2.Technological Institute of Food and Agriculture (CICYTEX-INTAEX)Junta of Extremadura AvdaBadajozSpain
  3. 3.Instituto Universitario de Recursos Agrarios (INURA)BadajozSpain

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