Search Results (41)

For the first time, red LED irradiation was applied at pilot scale in the table olive industry to evaluate its influence on Negrinha de Freixo cultivar natural fermentation. Physicochemical parameters, microbial dynamics, and sensory attributes were evaluated between 60 and 95 days, with two irradiation periods (60–70 and 85–95 days). Three conditions were examined: control-static, pumping-brine recirculation, and LED-brine recirculation + red light exposure. Color or texture was not affected. The lowest pH values were consistently observed in the LED-treated samples. Total phenolic compounds in olives showed a slight decrease from 60 to day 95; however, significant differences were only detected between the pumping treatment and the other two conditions. At the end of the first LED irradiation period, a growth of lactic acid bacteria and aerobic mesophilic bacteria was observed in the order of log 1.0 CFU/mL in the brine, and the yeast count (log 1.4 CFU/g) and LAB (log 1.2 CFU/g) in the olives relative to the control, while the second irradiation period did not show a significant effect. Sensory analysis revealed that LED- irradiated olives exhibited the highest hardness (5.6) values, whereas control samples presented the highest perception of putrid defect. Overall, the results demonstrate that red LED photostimulation may be promising for application in the table olive industry. Full article

The food packaging industry requires sustainable solutions to reduce plastic waste and replace synthetic additives. This study addresses the need for scalable methods to transform conventional polyethylene terephthalate (PET) packaging into active food preservation systems using natural biocides. Commercial PET packaging was surface-activated using industrial-scale corona treatment, followed by coating with natural biocides—carvacrol (CV) and trans-cinnamaldehyde (tCN). The resulting active packaging materials (PET-CV and PET-tCN) were characterized using XRD, FTIR, SEM, AFM, and desorption kinetics. Packaging properties including mechanical strength, oxygen barrier, antioxidant (DPPH), and antibacterial activity (against S. aureus and E. coli) were evaluated. Real-food preservation tests were conducted using fresh minced pork (4 °C, 6 days) and table olives (23 °C, 21 days), monitoring microbiological (TVC), colorimetric (CIE L*a*b*), and pH changes. Corona treatment successfully anchored both biocides through physical adsorption, with tCN exhibiting stronger surface interaction (desorption energy: 128.0 kJ/mol). Both coatings significantly improved oxygen barrier properties (61% reduction for PET-CV, 80% for PET-tCN). PET-tCN demonstrated superior antibacterial activity (inhibition zones: 15.0 mm against E. coli). In pork preservation, PET-tCN achieved a 2-log reduction in TVC, maintained meat redness (a*: 12.80 vs. 5.10 for control), and stabilized pH. For olives, PET-tCN reduced TVC by 2.35 log cycles and preserved green color. This corona-assisted coating approach, demonstrated here at laboratory scale, successfully transforms inert PET into multi-functional active packaging with potent antimicrobial, antioxidant, and barrier properties, significantly extending food shelf-life and offering a sustainable solution for reducing food waste. Full article

Olive stones (OS) are a by-product of great interest from olive oil mills and the table olive industry due to their high content of phenolic compounds. In this work, the extraction of phenolic compounds from OS via microwave-assisted extraction (MAE) with aqueous acetone was assayed. A central composite design of experiments was used to determine the optimal extraction conditions, with the independent variables being temperature, process time, and aqueous acetone (v/v). The dependent variables were the total content of phenolic compounds (TPC) measured by the Folin–Ciocalteu method and the main phenolic compounds identified and quantified by UPLC. Under optimal conditions (75 °C, 20 min, and 60% acetone), 3.32 mg TPC was extracted from 100 g of dry matter (DM) OS. The most suitable extraction conditions were different for each polyphenol. Therefore, 292.11 μg vanillin/g DM; 10.94 μg oleuropein/g DM; and 10.11 protocatechuic acid μg/g DM were obtained under conditions of 60 °C, 15 min, and 100% acetone; 43.8 °C, 10.45 min, and 61.3% acetone; and 64.8 °C, 16.58 min, and 97.8% acetone, respectively. Finally, MAE was compared with the traditional Soxhlet method under the same conditions. As a result, MAE was proven to be an enhanced and more feasible method for polyphenol extraction from OS. Full article

Computer Vision (CV) has proven to be a powerful tool for automation in agri-food industrial processes, offering high-precision solutions tailored to specific working conditions. Recent advancements in Artificial Neural Networks (ANNs) have revolutionized CV applications, enabling systems to autonomously learn and optimize tasks. However, ANN-based approaches often require complex development and lengthy training periods, making their implementation a challenge. In this study, we explore the use of the Segment Anything Model (SAM), a pre-trained neural network developed by META AI in 2023, as an alternative for industrial segmentation tasks in the table olive (Olea europaea L.) processing industry. SAM’s ability to segment objects regardless of scene composition makes it a promising tool to improve the efficiency of olive pitting machines (DRRs). These machines, widely employed in industrial processing, frequently experience mechanical inefficiencies, including the “boat error,” which arises when olives are improperly oriented, leading to defective pitting and pit splinter contamination. Our approach integrates SAM into n CV workflow to diagnose and quantify boat errors without designing or training an additional task-specific ANN. By analyzing the segmented images, we can determine both the percentage of boat errors and the size distribution of olives during transport. The results validate SAM as a feasible option for industrial segmentation, offering a simpler and more accessible solution compared to traditional ANN-based methods. Moreover, our statistical analysis reveals that improper calibration—manifested as size deviations from the nominal value—does not significantly increase boat error rates. This finding supports the adoption of complementary CV technologies to enhance olive pitting efficiency. Future work could investigate real-time integration and the combination of CV with electromechanical correction systems to fully automate and optimize the pitting process. Full article

This study evaluated a multi-strain starter culture’s impact on the industrial-scale fermentation of “Tonda di Cagliari” table olives, comparing processes at ambient versus controlled (23–25 °C) temperatures. Controlled fermentation accelerated acidification, yielding lower pH levels, higher lactic acid bacteria (LAB) counts, and better control over Enterobacteriaceae. Starter inoculation ensured the attainment of safe pH levels (<4.2) even at ambient temperature, while uninoculated samples did not reach safe pH levels under those conditions (>4.5 in non-inoculated samples). Regardless of processing temperature, starter-inoculated olives consistently yielded higher final concentrations of hydroxytyrosol (719.2 and 762.9 mg/kg inoculated, 480.7 and 326 mg/kg non-inoculated). Total phenolic content in olives remained higher throughout the fermentation process at the controlled temperature (3138 and 2112 mg/kg ambient temperature, 3458 and 3622 mg/kg controlled temperature). Olives maintained at controlled (higher) temperatures exhibited lower final moisture content and significantly reduced lipid content. While texture profiles were primarily affected by temperature, sensory acceptability was significantly influenced by both the starter inoculation and the fermentation temperature. These findings indicate that using microbial starters can potentially lower energy costs associated with heating processing rooms, particularly during colder seasons, while still ensuring food safety and enhancing nutraceutical value. Although the faster fermentation rate at controlled temperature did not substantially shorten overall marketing time, the starter eliminates the necessity for heating facilities to achieve a food-safe pH within a reasonable timeframe. Full article

Table olive pitting machines (DRRs) are essential in the agri-food industry but face significant limitations that constrain their performance and compromise process reliability. The main defect, known as the “boat error”, results from improper olive orientation during pitting, leading to bone fragmentation, pulp damage, and potential risks to consumer safety. Traditional quality control methods, such as the use of flotation tanks and expert sensory evaluation, rely on destructive sampling, are time-consuming, and reduce overall productivity. To address these challenges, this study presents a novel computer vision (CV) system integrated into a commercial DRR machine. The system captures high-speed images of Gordal olives (Olea europaea regalis) just before pitting; these are later analyzed offline using a custom MATLAB application that applies HSV-based segmentation and morphological analysis to quantify the olive size and orientation. The method accurately identifies boat error cases based on angular thresholds, without interrupting the production flow or damaging the product. The results show that 97% of olives were correctly aligned, with only 1.1% presenting critical misorientation. Additionally, for the first time, the system allowed a detailed evaluation of the olive size distribution at the machine inlet, revealing an unexpected proportion of off-caliber olives. This contamination in sizing suggests a possible link between calibration deviations and the occurrence of boat errors, introducing a new hypothesis for future investigation. While the current implementation is limited to offline analysis, it represents a non-destructive, low-cost, and highly precise diagnostic tool. This work lays the foundation for a deeper understanding of DRR machine behavior and provides a framework for future developments aimed at optimizing their performance through targeted correction strategies. Full article

Table olive processing implies losses of mineral nutrients and increased sodium levels due to using brine during fermentation and storage. This study investigated fortifying traditional Aloreña de Málaga table olives with mixtures of KCl, CaCl₂, and MgCl₂ during packaging to enhance mineral content while reducing NaCl. This research analyses the distribution of cations between olives and brines and employed the Response Surface Methodology (RSM) to model mineral content and their contributions to the Reference Daily Intake (RDI). These models also facilitated the identification of optimal salt combinations for specific goals. Potassium, calcium, and magnesium contents in the olives increased from 657 mg/kg pulp (traditional) to 2578–6349 mg/kg pulp (experimental), from 858 mg/kg pulp to 858–5801 mg/kg, and from 41 mg/kg pulp to 41–2010 mg/kg pulp, respectively. Meanwhile, sodium decreased markedly, from 11,915 mg/kg pulp to about 6665 mg/kg. These changes represent a substantial improvement in the nutritional profile of these olives. Additionally, Principal Component Analysis (PCA) and clustering techniques were used to group treatments based on their mineral nutrient profiles, facilitating the selection of formulations for industrial application. These findings promote the development of nutritionally enriched natural table olives, processed without lye treatment and washing. Full article

An increasing number of food companies are voluntarily adopting environmental policies and sustainability initiatives to tackle climate change. The aims of this study were to analyse the presence of environmental labels on table olive products, to explore consumer perceptions of these companies’ environmental commitment and initiatives, and to evaluate the influence of these messages on purchasing decisions. For this purpose, a market study was conducted in different hypermarkets and supermarkets in Spain, and an online survey was submitted to consumers (n = 227). The results show that environmental claims and/or certifications related to sustainability do not appear on table olive products, despite most of the companies that produce and/or market table olives having adopted environmental and sustainability policies and commitments (34.3% have their environmental policy published on their website). More than 85% of consumers positively value these companies’ sustainability commitments and consider environmental initiatives to be very important. As a sector of consumers pays close attention to environmental commitments, it would be interesting for table olive companies to identify their sustainability policies on their products’ labelling to, thus, facilitate pro-environmental consumer purchase choices. These results could help the food industry develop the best strategies to publicise their social and environmental policies and commitments. Full article

The olive oil industry recently introduced a novel multi-phase decanter with the “Leopard DMF” series, which gives a by-product called pâté, made up of pulp and olive wastewater with a high content of phenolic substances and without pits. This study aims to create a new culture medium, the Olive Juice Broth (OJB), from DMF pâté, and apply it to select bacteria strains able to survive and degrade the bitter substances normally present in the olive fruit. Thirty-five different bacterial strains of Lactiplantibacillus plantarum from the CREA-IT.PE Collection of Microorganisms were tested. Seven strains characterized by ≥50% growth in OJB (B31, B137, B28, B39, B124, B130, and B51) showed a degradation of the total phenolic content of OJB ≥ 30%. From this set, L. plantarum B51 strain was selected as a starter for table olive production vs. spontaneous fermentation. The selected inoculant effectively reduced the debittering time compared to spontaneous fermentation. Hydroxytyrosol, derived from oleuropein and verbascoside degradation, and tyrosol, derived from ligstroside degradation, were produced faster than during spontaneous fermentation. The OJB medium is confirmed to be useful in selecting bacterial strains resistant to the complex phenolic environment of the olive fruit. Full article

The Sebou River Basin is vital for Moroccan agriculture, particularly in terms of producing industrial crops, fruits, vegetables, and olive oil. It is especially significant in viticulture, accounting for 80% and 60% of the national production area for wine and table grapes, respectively. However, the prevalence of diseases and pests requires extensive pesticide application in vineyards. This study aims to assess the impact of pesticides used in vineyards on the environment, human health and their associated sustainability. Agro-environmental indicators were evaluated across 30 vineyards covering 1197 hectares. Results show an average treatment frequency of 24.05 applications per growing cycle, the highest among grape-producing countries, with 77.94% being fungicides. The Quantity of Active Substances Indicator (QASI) reveals a high pesticide application rate of 44.60 Kg a.i./ha. Over 50% of chemicals are classified as “hazardous” based on the Environmental Impact Quotient (EIQ). A Pesticide Environmental Risk Indicator model (PERI) identifies three active ingredients with a high Environmental Risk Score (>5). Life Cycle Assessment (LCA) reveals that copper sulfate has significant environmental impacts compared to Mancozeb and sulfur. These findings highlight the extensive use of pesticides in vineyards, posing challenges to long-term sustainable agriculture due to associated environmental and health risks. Full article

Contemporary healthy food issues and food safety concerns induce consumers to become more interested in a healthier diet such as foods reduced in salt. This study explores consumers’ behaviour, attitude, and expectations for the development of a new reduced-salt table olive product from Chalkidiki, an area of Greek. In this context, the main aim of this paper is to investigate the knowledge and attitudes of consumers about health and nutrition, reduced salt consumption, and consumption of Chalkidiki reduced-salt green table olives. Summary statistics and multivariate analysis were performed to examine consumers’ perceptions. The results of the research highlight a remarkable consumer interest in products with reduced salt content. Furthermore, the majority are willing to purchase such foods which is a possible action that can be taken to reduce salt intake. These outcomes emphasise that producing a new reduced-salt table olive product is promising, as the interest of consumers, industries, and the research community has turned to innovative actions that add nutritional value and meet the consumers’ expectations. Full article

The process of debittering table olives, known as “natural”, represents the most studied method for its peculiarities. Searching among other studies, very little evidence was found about “outside the lab” tests; this encouraged our research, given the numerous external factors that could influence the whole process. In this study, we followed batch fermentation processes inside an industrial facility, testing both spontaneous and guided processes. The starter selected was a 1:1 ratio of Lactiplantibacillus plantarum B1 strain and Saccharomyces cerevisiae SC24 strain. (10⁸ CFU/mL). Chemical-physical, microbiological, and phenolic parameters of five different barrels were analysed, with a periodic sampling (seven samplings). Results obtained confirmed logical correlations (p < 0.05 Pearson) between chemical-physical parameters (ashes vs. pulp/seed ratio, ashes vs. humidity, salt content vs. pulp/seed ratio, oil content vs. humidity) and showed a good discrimination between samples, especially regarding the phenolic profile of the different barrels (PCA and AHC). Microbiological analysis showed the evolution of microorganisms in the barrels, but the results have an unclear interpretation. No Enterobacter were found, so the safety of both process and product can be confirmed. These results highlight some criticalities of the industrial processes and represent useful data for technicians and production structures in order to improve the quality of the product and minimize losses. Full article

The table olive sector is highly important to the Italian agri-food industry. To produce quality table olives without defects in appearance, flavors, or aroma and to meet consumer expectations, special precautions must be taken to limit side effects associated with transformation and storage processes. During these processes, essential to debitter and stabilize the final product, drupes may undergo undesirable fermentations due to changes in the olive-to-brine ratio, temperature changes, and alteration of the brine’s chemico–physical parameters, thus decreasing their commercial and nutritional value. An innovative user-friendly system, equipped with low-cost digital and sensorized devices, has been engineered and realized for step-by-step batch monitoring of table olive storage brines. The main fermentation parameters (i.e., temperature, pH, salinity, free acidity, volatile acidity, and residual sodium hydroxide) of virgin, compliant, and altered brines were analyzed with both the automated prototype and Official reference methods, with the aim of testing the functionality of the prototype device and verifying the reliability and repeatability of the measurements. Good linearity was observed for all parameters examined, with a relatively low mean deviation between the two approaches. It is therefore possible to constantly monitor brine conformity automatically during the processing stages, benefiting product quality and environmental, energy, and economic sustainability. Full article

This study focuses on characterizing the temporal evolution of the surface affected by industrial treatment with NaOH within the processing tanks during the lye treatment stage of Manzanilla table olives. The lye treatment process is affected by multiple variables, such as ambient temperature, the initial temperature of the olives before lye treatment, the temperature of the NaOH solution, the concentration of the solution, the variety of olives, and their size, which are determinants of the speed of the lye treatment process. Traditionally, an expert, relaying on their subjective judgement, manages the cooking process empirically, leading to variability in the termination timing of the cook. In this study, we introduce a system that, by using an artificial vision system, allows us to know in a deterministic way the percentage of lye treatment achieved at each moment along the cooking process; furthermore, with an interpolator that accumulates values during the lye treatment, it is possible to anticipate the completion of the cooking by indicating the moment when two-thirds, three-fourths, or some other value of the interior surface will be reached with an error of less than 10% relative to the optimal moment. Knowing this moment is crucial for proper processing, as it will affect subsequent stages of the manufacturing process and the quality of the final product. Full article

The use of selected strains of lactic acid bacteria is necessary to produce fermented table olives with high hygiene and quality standards at the industrial level. A current tendency is the use of fermentation adjuvants (nutrients and activators) that can satisfy the nutritional needs of starter strains. In this study, five experimental protocols, different for nutrient and activator presence and addition of Lactiplantibacillus pentosus OM13 in freeze-dried form and after acclimatisation, were tested with the aim of improving the fermentation performances of the commercial starter. The trial inoculated with the starter strain acclimatised in the presence of nutrients and activator showed the most rapid acidification during the first phase of fermentation (third to ninth day), registering a pH loss of 3.40 units. The addition of adjuvants positively influences starter dominance (>89%) and rapid colonisation (>7 Log CFU/mL from third d) by indirectly limiting the presence of undesirable microorganisms. The analysis of volatile organic compounds revealed the presence of 32 chemicals distributed differently in each trial. Sensory evaluation showed that table olives produced with the different treatments were characterised by low bitterness, acidity, and absence of unpleasant odours/flavours. Control production showed slower acidification kinetics and lower sensory pleasantness than the other trials. Full article