Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

• Published in: Foods Vol. 9; no. 9; p. 1202
• Main Authors: Martín-Vertedor, Daniel, Fernández, Antonio, Mesías, Marta, Martínez, Manuel, Díaz, María, Martín-Tornero, Elisabet
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.09.2020; MDPI
• Subjects: Acrylamide; acrylamide reduction; Additives; Brines; Calcium; Calcium chloride; Carcinogens; Chemical properties; Chemical synthesis; Contaminants; Control; Critical point; Food; Food science; Methods; Oleaceae; Olives; Production processes; Reduction; Sodium; Sodium chloride; Sterilization; Sterilization (Disinfection); table olives; Temperature; Spain; United States > US; California
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9091202

Acrylamide, a compound identified as a probable carcinogen, is generated during the sterilization phase employed during the processing of Californian-style green ripe olives. It is possible to reduce the content of this toxic compound by applying different strategies during the processing of green ripe olives. The influence of different processing conditions on acrylamide content was studied in three olives varieties (“Manzanilla de Sevilla”, “Hojiblanca”, and “Manzanilla Cacereña”). Olives harvested during the yellow–green stage presented higher acrylamide concentrations than green olives. A significant reduction in acrylamide content was observed when olives were washed with water at 25 °C for 45 min (25% reduction) and for 2 h (45% reduction) prior to lye treatment. Stone olives had 21–26% higher acrylamide levels than pitted olives and 42–50% higher levels than sliced olives in the three studied varieties. When calcium chloride (CaCl2) was added to the brine and brine sodium chloride (NaCl) increased from 2% to 4%, olives presented higher concentrations of this contaminant. The addition of additives did not affect acrylamide levels when olives were canned without brine. Results from this study are very useful for the table olive industry to identify critical points in the production of Californian-style green ripe olives, thus, helping to control acrylamide formation in this foodstuff.