Effect of dry-salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

• Autores: Susana M. Cardoso, Isabel Mafra, Ana Reis, Dominique M R Georget, Andrew C Smith, Keith W Waldron, Manuel A. Coimbra
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 12, 2008, págs. 2079-2086
• Idioma: inglés
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• Resumen

  • BACKGROUND: Thasos is an olive variety cultivated mainly in Greece used to produce ‘naturally black dry-salted olives’. This process consists in placing the olives in disposed layers with coarse sodium chloride. The loss of water and other solutes gradually debitters and wrinkles the fruits. In this study, the effect of dry-salt processing on the texture and cell wall polysaccharide composition was investigated. RESULTS: This type of processing affected primarily the mechanical properties of the olive flesh. In processed olives, this tissue was approximately 4.5 times stronger and also more deformable up to failure and stiffer than that from the raw olives. The dry-salt processing had its strongest effect on pectic polysaccharides. This included the increment of solubilization of arabinose-rich polymers in aqueous solutions, and thus their partial loss to the soak medium during dry-salting. Contrarily, galacturonic acid-rich polymers were further retained in the processed olives, probably by their stabilization within the cell walls by reduction of the electrostatic repulsion between the acidic groups of these polysaccharides due to sodium ions. CONCLUSION: The texture improvement of olive flesh by dry-salt processing seems to be correlated with the reorganization of the galacturonic acid-rich pectic polysaccharides into the cell wall of the fruit. Copyright © 2008 Society of Chemical Industry