LIOO

WP4 – Quality of table olives.

ACTIVITIES PERFORMED
RESULTS

Activities Carried Out

The activity focuses on improving the quality of olives for direct consumption, known as table olives. This process is aimed at enhancing the capabilities of specialized olive growing in this market segment. To achieve this goal, strategies are implemented to optimize each stage of the production chain, from olive harvesting to olive processing and packaging. In addition, attention is paid to the processing and storage of olives to ensure that they maintain their organoleptic and nutritional characteristics. Enhancing this segment of the supply chain also means promoting table olives as a superior product, highlighting its benefits and peculiarities.

Scientific Referent: Prof. Maurizio Ruzzi

Results

2020-2024

  • Identification of cultivars to be used for project development.
  • Definition of protocols for extraction of metabolites and enzyme activities from drupe.
  • Definition of protocols for polyphenol oxidase, peroxidase and ß-glucosidase assay.
  • Identification of microbial strains (lactic acid bacteria and yeasts) that can be used as functional starters for the enhancement of table olives.
  • Identification of suitable equipment forHPLC analysis of metabolites extracted from drupes.
  • Establishment of protocols for transformation by fermentation.
  • Definition of analytical protocols for monitoring the fermentation process and the quality of processed olives.
  • Defining the protocol for monitoring the degradation kinetics of oleuropein.
  • Definition of culture-dependent and culture-independent protocols for monitoring the evolution of the fermentation process and changes in the microbiota.
  • Definition of the list of starter strains to be used for the development of the fermentation process.
  • Definition of formulations of mixtures of microorganisms to be used in fermentation processing and their impact on product characteristics.
  • Definition of protocols for the production of newly isolated starter strains.
  • Definition of freeze-drying and rehydration protocols for starters to be used in fermentation transformation processes.
  • Definition of metabolic footprints to be used for monitoring the activity of individual components of the microorganism mixture during the fermentation process.
  • Definition of analytical protocols for rapid determination of metabolic footprints of starter strains.
  • Definition of additives useful for stimulating the development of lactic acid bacteria used in fermentation processing and their methods of use.
  • Definition of starter adaptation protocols to accelerate the fermentation process and reduce the development of altering bacteria.
  • Establishment of protocols for determining the population evolution of altering bacteria during table olive production.
  • Definition of chemical and sensory variables useful for the development of predictive models that allow rational choice of starter strains according to the characteristics of the drupes and the fermentation process that the company intends to carry out.
  • Definition of chemical and sensory variables useful for the development of predictive models to monitor the fermentation process and define possible corrective actions.
  • Definition of chemical and sensory variables useful for the development of predictive models to improve the quality of processed olives.
  • Definition of variables to be considered to minimize the environmental impact of processing processes for table olive production.