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Enrichment of green table olives by natural anthocyanins during fermentation

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Abstract

The aim of this study is the enrichment of green table olives with anthocyanins by using beetroot and black carrot in the fermentation media and to improve functional properties of fermented olives. For this purpose, a full factorial design was constructed by considering the fermentation time, vegetable type and vegetable concentration as processing factors. The changes in the chemical and microbiological properties of both olive and brine samples were monitored. During fermentation, while phenolic components of olives were transferred to the brine, the anthocyanins originating from the black carrot and beetroot diffused into both olive and brine samples. The total monomeric anthocyanin content of fermented olives containing 20% percent of black carrot and beetroot was 149.87 and 154.05 mg/kg respectively. Moreover, the color of olives turned as fermentation progressed. Both ANOVA results (p < 0.05) and PCA model (R2 = 0.99; Q2 = 0.93) confirmed that reaction time is most important factor for the fermentation process. The sensorial analysis results indicated that the olives fermented with 20% vegetable for 10 days had been highly scored by panelists.

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All data generated or analyzed during this study are included in this published article (and its supplementary information files).

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Abbreviations

TPC:

Total phenolic content

TMA:

Total monomeric anthocyanin content

TAC:

Total antioxidant capacity

SC:

Salt content

TA:

Total acidity

TBC:

Total viable bacteria count

TYMC:

Total yeast and mold count

BT:

Beetroot

BC:

Black carrot

PCA:

Principal component analysis

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Acknowledgements

This research was founded by grants from Sivas Cumhuriyet University Scientific Research Projects (CUBAP) Program (Project No: M-2021-813).

Funding

The funding was received from the Sivas Cumhuriyet University Scientific Research Projects (CUBAP) Program (Ayse Burcu Aktas- as project manager and Zelal Ardic- as project assistant) (Project No: M-2021-813).

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Authors and Affiliations

  1. Food Engineering Department, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey

    Zelal Ardic

  2. Biochemistry Department, Faculty of Science, Sivas Cumhuriyet University, Sivas, Turkey

    A. Burcu Aktas

Authors
  1. Zelal Ardic
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  2. A. Burcu Aktas
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Contributions

ZA: lab scale production and analysis, methodology, acquisition of data, formal analysis. ABA: conception and design of the study, project administration, methodology, acquisition of data, formal analysis, supervision, writing—review & editing.

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Correspondence to A. Burcu Aktas.

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Ardic, Z., Aktas, A.B. Enrichment of green table olives by natural anthocyanins during fermentation. J Food Sci Technol 60, 2244–2254 (2023). https://doi.org/10.1007/s13197-023-05751-x

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