The synergy of Salt reduction, improved Packaging, and Omics techniques in enhancing the biofunctional dynamic of KALamata natural black OLIVES (Acronym: SPO-KAL-OLIVES)
Funded by the Hellenic Foundation for Research and Innovation (H.F.R.I.) under the “3rd Call for H.F.R.I.’s Research Projects to Support Faculty Members & Researchers” (Project Number: 23750)
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Scope of the project
SPO-KAL-OLIVES proposes solutions to promote fermentation innovation and renovates storage means that include high-NaCl brines to establish this traditional product as a functional food.
- Kalamata natural black olives, one of the most economically important Greek olive cultivars, align with modern consumer preferences for minimally processed foods. However, the use of high NaCl concentration during fermentation at industrial scale does not balance with nutritional guidelines concerning salt content.
- Spontaneous fermentations are prevalent in the industry resulting in not fully predictable products. Thus, the use of starter cultures is a strategy to mitigate spoilage risks and standardize the technological process.
- Two sustainable packaging innovations will be employed and risk assessment analysis will be performed to ensure the packaged products’ safety throughout shelf-life.
- Combination of classical and -omics analyses is our powerful ally in this endeavor.
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Key points
Table olive processing is an old tradition, and even today it remains empirical, as fermentation frequently occurs spontaneously by the indigenous microbiota. To mitigate spoilage risks that lead to high loss in product quality and economic value, inoculation of brine with appropriate starter cultures is essential for a standardized technological procedure towards a consistent, safe, and high-quality final product.
Employment of -omics approaches to enhance the biofunctional potential of Kalamata table olives
Table olive processing in Greece is of paramount socio-economic importance for the country. Kalamata table olives constitute one of the most economically important Greek table olives cultivars and a strong brand name in the international market.
Sodium reduction is a great challenge for the table olive industry. However, sodium reduction will establish additional health-promoting features in table olives, and also, provide an opportunity to increase the market share for reduced-sodium table olives.
Table olive processing is an old tradition, and even today it remains empirical, as fermentation frequently occurs spontaneously by the indigenous microbiota. To mitigate spoilage risks that lead to high loss in product quality and economic value, inoculation of brine with appropriate starter cultures is essential for a standardized technological procedure towards a consistent, safe, and high-quality final product.
Employment of -omics approaches to enhance the biofunctional potential of Kalamata table olives
Table olive processing in Greece is of paramount socio-economic importance for the country. Kalamata table olives constitute one of the most economically important Greek table olives cultivars and a strong brand name in the international market.
Sodium reduction is a great challenge for the table olive industry. However, sodium reduction will establish additional health-promoting features in table olives, and also, provide an opportunity to increase the market share for reduced-sodium table olives.
01
Table olive processing in Greece is of paramount socio-economic importance for the country. Kalamata table olives constitute one of the most economically important Greek table olives cultivars and a strong brand name in the international market.
02
Table olive processing is an old tradition, and even today it remains empirical, as fermentation frequently occurs spontaneously by the indigenous microbiota. To mitigate spoilage risks that lead to high loss in product quality and economic value, inoculation of brine with appropriate starter cultures is essential for a standardized technological procedure towards a consistent, safe, and high-quality final product.
03
Sodium reduction is a great challenge for the table olive industry. However, sodium reduction will establish additional health-promoting features in table olives, and also, provide an opportunity to increase the market share for reduced-sodium table olives.
04
Employment of -omics approaches to enhance the biofunctional potential of Kalamata table olives
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Proposal objectives
- To shed light – for the first time in a Greek table olive cultivar – on the microbiota, metabolome, and sensory characteristics of Kalamata table olives’ ecosystem during controlled fermentation in different salt brines, including a 25% reduction of the initial NaCl level (to comply with the nutrition claim about “reduced salt” content in the end-product).
- To employ two innovative packaging approaches for the table olives produced from the most successful sodium reduction scenario on fermentation, by using a virgin olive oil or an edible coating (both containing essential oils) and incorporating a hydroxytyrosol-rich extract from fermented brine. Edible coating will be also combined with modified atmosphere.
- To perform risk assessment to ensure the safety of the final product.
