Search Results (187)

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

Background: Table olives are key elements of Mediterranean cuisine, yet their contribution within traditional Greek culinary preparations remains underexplored. Aim: This study evaluated the nutritional composition of 70 Greek recipes (appetizers, salads, and main courses) incorporating table olives. Methods: We conducted nutritional analysis based on a previous study, integrating the USDA food composition database and the official Greek food composition tables, yield and retention factors, and standardized portion measures. Energy content was assessed against cut-off points for nutritionally balanced meals. Principal component analysis (PCA) and ternary plots were applied to examine the relationship between macronutrients, energy, and fatty acid profiles. Results: Mean energy density was 154.5 kcal/100 g, with fat as the dominant macronutrient (11.0 g/100 g), primarily monounsaturated. Proteins, carbohydrates, sugars, and dietary fiber contributed less to total energy, and fiber levels were moderate (1.24 g/100 g). Conclusions: These findings highlight that traditional olive-based recipes deliver energy predominantly through fat-rich ingredients, mainly monounsaturated fatty acids. The study underscores the need for portion awareness and potential recipe adjustments to enhance nutritional balance and offers a framework for assessing the dietary value of Mediterranean culinary traditions. Full article

This study evaluated the potential of electronic nose (E-nose) technology to discriminate Spanish-style green table olives spoiled by different bacterial strains. Microbial growth, physicochemical properties, sensory attributes, and volatile organic compounds (VOCs) profiles were analyzed to assess spoilage patterns. The results indicated strain-dependent microbial survival during incubation, with Bacillus cereus and Enterobacter cloacae showing the highest tolerance. Inoculated olives exhibited significant changes in color, texture, pH, phenolic content, and antioxidant activity compared to the Control. Sensory evaluation revealed a reduction in positive attributes and the emergence of defects such as cooked, rancid, and woody aromas, particularly in olives inoculated with B. cereus and Escherichia coli. VOC analysis confirmed these alterations, showing strain-specific increases in aldehydes, phenols, and esters, along with reductions in alcohols and acids. Principal component analysis (PCA) of E-nose data successfully distinguished two groups—spoiled and non-spoiled samples—explaining 84.8% of variance, while Partial Least Squares Discriminant Analysis (PLS-DA) achieved a classification accuracy of 90.4%. These findings highlight the E-nose as a rapid, non-destructive, and reliable tool for detecting bacterial spoilage in table olives, with potential applications in quality control and early spoilage detection. Full article

In response to the environmental and health concerns associated with high-sodium brine disposal and the sodium content in table olives, this study proposes a novel, sustainable preservation method that completely replaces traditional brine with chitosan solutions. Three food-grade chitosan solutions were formulated using acetic acid, vinegar, and vinegar neutralized with baking soda as alternative liquid media for preserving Kalamata olives. Over a five-month storage period with a one-year endpoint, these solutions were evaluated against a conventional 8% NaCl brine control. The chitosan-based systems demonstrated effective microbial control, maintaining significantly lower total viable counts for most of the storage period, while yeast and mold populations were comparable to or slightly higher than the control over extended storage. Notably, they reduced the medium’s salinity by 75–85%, directly addressing the issue of high sodium content. The chitosan solutions also provided superior pH stability and color maintenance in the olives. A key finding was the distinct nature of the interaction between the olives and the chitosan medium compared to brine: while antioxidant activity within the olive flesh declined, the chitosan solutions themselves exhibited high and stable intrinsic antioxidant capacity (>78%), acting as an active antioxidant reservoir—a dynamic not observed with traditional brine. This research successfully validates chitosan solution as a viable, low-sodium, brine-free preservation medium, offering a novel strategy for sustainable olive processing that valorizes seafood waste and aligns with circular economy principles. Full article

This study investigated the effectiveness of ethanol (70%, 3 min), Ultraviolet-C irradiation (6 and 12 min), and ultrasound (37 kHz, 15 min) for decreasing Candida albicans, Aspergillus brasiliensis, and Listeria innocua on Greek Kalamon table olives before brining. Ethanol demonstrated the greatest decreases (>2.80 log₁₀ for C. albicans, >2.09 log₁₀ for A. brasiliensis, and >3.79 log₁₀ for L. innocua). UV-C had a time-dependent impact, with 12 min producing more inactivation than 6 min (1.30, 1.05, and 1.57 log₁₀, respectively, for C. albicans, A. brasiliensis, and L. innocua). Ultrasound alone produced minimal reductions (<0.60 log₁₀). Overall, ethanol outperformed Ultraviolet-C and ultrasound in the test settings, with Ultraviolet-C providing moderate, exposure-dependent decreases. These findings stimulate additional research into non-thermal therapies and their practical use in table olive processing. Full article

Climate change is expected to increasingly intensify the water stress that directly impacts crop productivity in the near future. This study integrates the crop water stress index (CWSI) with high-resolution regional climate simulations produced by the weather research and forecasting (WRF) model to evaluate water stress that winter wheat and olive trees will potentially experience in Greece in the future. Decadal, high-resolution climate simulations were generated for both the present and near-future periods using the most recent shared socioeconomic pathways (SSP) framework. A bias-corrected dataset based on 18 models from the Coupled Model Intercomparison Project 6 was used for boundary conditions to mitigate errors associated with individual global model biases. Projections indicated a mean air temperature increase of 1.1–1.7 °C and a relative humidity decrease of up to 3.5%. Mean CWSI increases of up to 6% and 4% were projected in most of the country for winter wheat and olive trees, respectively. The water stress of the winter wheat was also assessed over the three growing stages defined by the FAO. The analysis showed that water stress may occur during all growing stages, inducing potential impacts on tillering, photosynthetic efficiency, biomass accumulation, or yield. Additionally, a water stress threshold (i.e., CWSI > 0.5) was applied for both species in order to carry out a spatial assessment of the water stress that is projected to occur in the future in key winter wheat-, olive oil- and table olive-producing Greek regions. The findings of this study can support the irrigation scheduling and the development of climate-resilient agricultural practices in Greece. The modeling framework that was established in this study can also be applied to other crops and regions in the Mediterranean. Full article

Naturally fermented black table olives are typically processed in brine with a high NaCl content. Since salt is responsible for several cardiovascular problems, methods are needed to reduce the salt (NaCl) content in the olive flesh. In this study, we investigated the natural fermentation of healthy and damaged black table olives marinated in acidified low-salt brine under slightly pressurized CO₂ (spCO₂) conditions. Tests performed with healthy black table olives of the Leccino cultivar showed the presence of yeasts and the absence of bacteria and molds in the brine during the entire fermentation period. Among the yeasts, Saccharomyces cerevisiae prevailed, especially at the end of the fermentation period. Black table olives damaged by the olive fruit fly Bactrocera oleae (Rossi) were contaminated by various microorganisms, including enterobacteria and lactic acid bacteria, recorded mainly in fruit fly larvae. During fermentation with acidified low-salt brines under spCO₂, enterobacteria did not survive at the beginning of incubation, whereas the lactic acid Leuconostoc mesenteroides identified at the beginning of fermentation disappeared after 2 months of incubation. Among the yeasts that survived during the incubation, S. cerevisiae clearly prevailed. All results confirmed the antimicrobial activity of acidified low-salt brine in the presence of spCO₂. This technology may offer a potentially safer method for production of low-salt olives. Full article

Sant’Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (both brine and fruit) after six months of storage with wild fennel. Four production batches were analysed using a combined culture-dependent and culture-independent approach. Microbiological counts revealed variable levels of aerobic mesophilic microorganisms, yeasts, lactic acid bacteria (LAB), and staphylococci, with yeasts and LAB being predominant. Ten LAB strains were identified, including Enterococcus faecium, Leuconostoc mesenteroides subsp. jonggajibkimchii, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum, and Lactiplantibacillus pentosus. Yeast isolates belonged to Candida tropicalis, Torulaspora delbrueckii, and Saccharomyces cerevisiae. Amplicon sequencing (MiSeq Illumina) revealed distinct bacterial profiles between fruit and brine samples, with taxa from Actinobacteria, Bacteroidetes, Enterococcus, Lactobacillus, Leuconostoc, Alphaproteobacteria, Enterobacteriaceae, and other Gammaproteobacteria. Enterococcus and Leuconostoc were consistently detected, while Lactobacillus sensu lato appeared only in one fruit and one brine sample. These findings provide new insights into the microbial diversity of Sant’Agostino olives and contribute to the understanding of their fermentation ecology and potential for quality and safety enhancement. Full article

This study investigated the effectiveness of palygorskite (Pal) as an adsorbent for removing total phenolic content (TPC), dissolved chemical oxygen demand (d-COD), and color from treated olive wastewater (TOW). Experiments were conducted to evaluate the impact of varying Pal dosages (2.5–20 g/L), initial TPC concentrations (80–400 mg/L), and pH (2–9). The results showed that increasing the Pal dosage improved the removal efficiency of TPC and d-COD, though there were diminishing returns beyond 10 g L⁻¹, which indicates equilibrium adsorption behavior. The maximum TPC and d-COD removal reached 68% and 55%, respectively, while color removal exceeded 95% regardless of dosage. Adsorption was most efficient at lower TPC concentrations and an acidic pH (2–3), with up to 85% TPC removal. This suggests that pH-dependent phenolic ionization enhances Pal adsorption. Color removal remained consistently high across all conditions, highlighting palygorskite’s mesoporosity and affinity for chromophoric compounds. These findings affirm the potential of Pal as a cost-effective and versatile adsorbent for TOW treatment. 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

The comprehensive analysis of microbial communities reveals the unique microbial identity of different olive varieties, paving the way for new strategies in their development and commercial exploitation. In this context, the present study aimed to explore the microbial diversity and functional characteristics of Tsounati variety olives from the Monemvasia region of Peloponnese, Greece, that were naturally fermented for three months. The bacterial and fungal microbiota of both olives and brines were fingerprinted throughout the fermentation through classical microbiological analysis combined with molecular techniques. Among the 148 isolated bacteria, 85 were lactic acid bacteria (LAB), and 63 belonged to the Enterobacteriaceae family, while the 178 fungal isolates comprised 136 yeasts and 42 non-yeast or yeast-like fungi. Metataxonomic analysis confirmed the dominance of the bacterial genera Lactiplantibacillus, Leuconostoc, along with the Enterobacteriaceae family, and it revealed the presence of Coleofasciculaceae cyanobacteria mostly in olives. The dominant fungal genera were yeasts, namely Saccharomyces, Nakazawaea, and Cyberlindnera. Using the Folin–Ciocalteu assay, the average total polyphenol content of Tsounati fermented olive samples was 761.80 ± 128.87 mg gallic acid equivalents kg⁻¹ after 90 days of fermentation. The concentrations of the triterpenic, maslinic, and oleanolic acids, as determined by HPLC, remained stable throughout fermentation, with average values of 4764 and 1807 mg kg⁻¹, respectively. Finally, sensory analysis revealed the rich aromatic character of Tsounati variety, highlighting its potential to be used for Greek-style table olive production. Full article

Sewage sludge, characterized by its high organic matter and nutrient content, as well as the presence of microbial pathogens and other contaminants, requires proper management due to its significant generation rate. The table olive sector, which is highly significant in Spain as a global leader in production and export, generates various waste streams such the Organic Solid By-Products from Table Olive Processing (OSBTOP), which are mainly derived from the olive pit after the pitting process. The main aim of this study was to enhance the methane production performance of sewage sludge through co-digestion with OSBTOP as a co-substrate. Batch assays demonstrated that employing OSBTOP as a co-substrate increased methane content by 35–41% across all tested mixtures. While the highest methane yield was produced at a 40:60 (sludge:OSBTOP) ratio, a 60:40 mixture proved to be a more advantageous option for scale-up and practical application. This is attributed to factors such as the higher availability of sludge and its inherent buffering capacity, which counteracts the accumulation of volatile fatty acids and promotes process stability, thereby contributing to the study’s objective of significantly enhancing methane production from sewage sludge through co-digestion. In semi-continuous operation, methane yields in the co-digestion scenario exceeded those of mixed sludge digestion, showing a yield of 180 versus 120 LCH₄⁻¹ · kgVS_added⁻¹, representing a 50% improvement. This study highlights the potential of anaerobic digestion as a strategy for valorizing OSBTOP, a by-product with no prior studies, while demonstrating that its co-digestion with sewage sludge enhances methane generation, offering a sustainable approach to organic waste treatment. 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