Changes in Texture and Cell Wall Polysaccharides of Olive Fruit during "Spanish Green Olive" Processing

Olive fruits (Olea europaea cv. Arolensis Hojiblanca var.) were processed as "Spanish green olives". The treatment included a first step at high pH (lye treatment), a lactic fermentation, and a final period of conservation in a high concentration brine. Four samples were taken in the criti...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-08, Vol.43 (8), p.2240-2246
Main Authors: Jimenez, Ana, Guillen, Rafael, Sanchez, Coral, Fernandez-Bolanos, Juan, Heredia, Antonia
Format: Article
Language:English
Subjects:
ACEITUNA
ACIDE LACTIQUE
ACIDO LACTICO
AZUCARES
BACTERIAS ACIDOLACTICAS
BACTERIE LACTIQUE
Biological and medical sciences
CELLULOSE
CELULOSA
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
FERMENTACION
FERMENTATION
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
HEMICELLULOSE
HEMICELULOSA
HIDROXIDO SODICO
HYDROXYDE DE SODIUM
OLIVE
PARED CELULAR
PAROI CELLULAIRE
POLISACARIDOS
POLYHOLOSIDE
SALAGE
SALAZON
SALMUERA
SAUMURE
SUCRES
TEXTURA
TEXTURE
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Summary:Olive fruits (Olea europaea cv. Arolensis Hojiblanca var.) were processed as "Spanish green olives". The treatment included a first step at high pH (lye treatment), a lactic fermentation, and a final period of conservation in a high concentration brine. Four samples were taken in the critical moments of processing, and their cell wall material was isolated and fractionated into several groups of polysaccharides. Lye treatment had its biggest effect on uronic acid-containing fractions such as water (WSF), oxalate (OSF), and chlorite/acetic acid (DEL) soluble fractions. Marked changes were detected in the relative percentage of each of these fractions, suggesting interchange of polysaccharides (mainly homogalacturonans) between them. Fermentation, on the other hand, produced a marked degradation of neutral polysaccharides mostly from hemicellulose A (HA), hemicellulose B (HB), and alpha-cellulose (CEL), most likely by enzymatic action. Interchange of polysaccharides between these fractions may also occur. Conservation did not produce any change in the solubility characteristics or in the glycoside composition of the different polysaccharides. Texture decreased during the two first steps and did not change during the last one (conservation period)
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00056a051