Enrichment of green table olives by natural anthocyanins during fermentation
Citation
Z. Ardic And A. B. Aktas, "Enrichment of green table olives by natural anthocyanins during fermentation," Journal of Food Science and Technology , vol.60, no.8, pp.2244-2254, 2023Abstract
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 difused 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) confrmed 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.