Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/66099 |
Resumo: | The effect of thermal sterilization processes on the physicochemical parameters and sensory characteristics of Californian-style black olives, from Hojiblanca and Manzanilla Cacereña brine solutions, were evaluated. Two-way ANOVA showed that Hojiblanca olives had a lower phenols content and defect intensity and that increasing the sterilization period resulted in a decrease in total phenols and an increase of the cooked defect. The impact of thermal sterilization was further evaluated using a potentiometric electronic tongue, which was capable of discriminating the different sterilization treatments (repeated K-fold cross-validation sensitivity: 89.0?±?15.0% to 97.0?±?6.0%). Moreover, multiple regressions allowed the prediction of phenols (R2???0.95?±?0.03) and the intensity of the defect (R2???0.95?±?0.04). These results point out the feasibility of the electronic tongue as an analytical tool for monitoring the effects of thermal sterilization treatments. Furthermore, the satisfactory results obtained for the brine solutions may foresee a practical non-destructive method for indirect quality assessment of table olives. |
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Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongueSterilization treatmentTotal phenolsSensory analysisElectronic tongueCiências Agrárias::Biotecnologia Agrária e AlimentarScience & TechnologyThe effect of thermal sterilization processes on the physicochemical parameters and sensory characteristics of Californian-style black olives, from Hojiblanca and Manzanilla Cacereña brine solutions, were evaluated. Two-way ANOVA showed that Hojiblanca olives had a lower phenols content and defect intensity and that increasing the sterilization period resulted in a decrease in total phenols and an increase of the cooked defect. The impact of thermal sterilization was further evaluated using a potentiometric electronic tongue, which was capable of discriminating the different sterilization treatments (repeated K-fold cross-validation sensitivity: 89.0?±?15.0% to 97.0?±?6.0%). Moreover, multiple regressions allowed the prediction of phenols (R2???0.95?±?0.03) and the intensity of the defect (R2???0.95?±?0.04). These results point out the feasibility of the electronic tongue as an analytical tool for monitoring the effects of thermal sterilization treatments. Furthermore, the satisfactory results obtained for the brine solutions may foresee a practical non-destructive method for indirect quality assessment of table olives.Consejería de Educación y Empleo of the Junta de Extremadura to work with a scholarship at the Polytechnic Institute of Bragança for 4 months (Resolución de 18 de julio de 2019, DOE de 25 de julio de 2019, no 143) (Expedient number A28). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER, under Programme PT2020, for the financial support of CIMO (UID/AGR/00690/2019) and of CEB (UID/BIO/04469/2019) and to BioTecNorte operation (NORTE-01-0145-FEDER-000004)info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoMartín-Vertedor, DanielRodrigues, NunoMarx, Ítala M. G.Veloso, Ana C. A.Peres, António M.Pereira, José Alberto2020-112020-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/66099engMartín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M. G.; Veloso, Ana C. A.; Peres, António M.; Pereira, José Alberto, Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. Food Control, 117(107369), 20200956-713510.1016/j.foodcont.2020.107369https://www.sciencedirect.com/science/article/pii/S0956713520302851info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:40:32Zoai:repositorium.sdum.uminho.pt:1822/66099Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:37:21.332361Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue |
title |
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue |
spellingShingle |
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue Martín-Vertedor, Daniel Sterilization treatment Total phenols Sensory analysis Electronic tongue Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
title_short |
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue |
title_full |
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue |
title_fullStr |
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue |
title_full_unstemmed |
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue |
title_sort |
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue |
author |
Martín-Vertedor, Daniel |
author_facet |
Martín-Vertedor, Daniel Rodrigues, Nuno Marx, Ítala M. G. Veloso, Ana C. A. Peres, António M. Pereira, José Alberto |
author_role |
author |
author2 |
Rodrigues, Nuno Marx, Ítala M. G. Veloso, Ana C. A. Peres, António M. Pereira, José Alberto |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Martín-Vertedor, Daniel Rodrigues, Nuno Marx, Ítala M. G. Veloso, Ana C. A. Peres, António M. Pereira, José Alberto |
dc.subject.por.fl_str_mv |
Sterilization treatment Total phenols Sensory analysis Electronic tongue Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
topic |
Sterilization treatment Total phenols Sensory analysis Electronic tongue Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
description |
The effect of thermal sterilization processes on the physicochemical parameters and sensory characteristics of Californian-style black olives, from Hojiblanca and Manzanilla Cacereña brine solutions, were evaluated. Two-way ANOVA showed that Hojiblanca olives had a lower phenols content and defect intensity and that increasing the sterilization period resulted in a decrease in total phenols and an increase of the cooked defect. The impact of thermal sterilization was further evaluated using a potentiometric electronic tongue, which was capable of discriminating the different sterilization treatments (repeated K-fold cross-validation sensitivity: 89.0?±?15.0% to 97.0?±?6.0%). Moreover, multiple regressions allowed the prediction of phenols (R2???0.95?±?0.03) and the intensity of the defect (R2???0.95?±?0.04). These results point out the feasibility of the electronic tongue as an analytical tool for monitoring the effects of thermal sterilization treatments. Furthermore, the satisfactory results obtained for the brine solutions may foresee a practical non-destructive method for indirect quality assessment of table olives. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11 2020-11-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/66099 |
url |
http://hdl.handle.net/1822/66099 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Martín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M. G.; Veloso, Ana C. A.; Peres, António M.; Pereira, José Alberto, Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. Food Control, 117(107369), 2020 0956-7135 10.1016/j.foodcont.2020.107369 https://www.sciencedirect.com/science/article/pii/S0956713520302851 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132907156013056 |