The combined effects of black oxidising table olive process and ripening on the cell wall polysaccharides of olive pulp

• Tipo: Artigo em Revista Científica Internacional
• Data: 2007

Autores

Isabel Mafra (Autor) REIT; Barros, AS (Autor) Outra; Coimbra, MA (Autor) Outra

Revista

Título: Carbohydrate Polymers

Vol. 68

Páginas: 647-657

ISSN: 0144-8617

Editora: Elsevier

Indexação

ISI Web of Knowledge - 14 Citações

Scopus - 16 Citações

Outras Informações

ID Authenticus: P-004-AKA

DOI: 10.1016/j.carbpol.2006.07.030

Abstract (EN): Olive fruits harvested at cherry and black stages of ripening were processed according the table olive black oxidising processing and sampled after the three main steps: storage in brine, lye treatment and thermal treatment (final product). The results show that the storage in brine contributed positively to the stabilisation of cell wall polysaccharides of olive pulp as the amounts of main polysaccharides practically were maintained in both stages of ripening. The lye treatment introduced degradation of cell walls due to the generalised loss of pectic and hemicellulosic polysaccharides and cellulose, caused by the breakage of ester and hydrogen bonds. On the other hand, the lye treatment introduced shifts in the solubilisation of polysaccharides rendering them more difficult to extract by alkali solutions and enabling their retention in the cellulosic residue, which should contribute positively to cell wall firmness. The thermal treatment introduced degradation of cellulose and increased the solubilisation of polysaccharides with a higher extent in the black olives. This work showed that the differences on the cell wall polysaccharides between stages of ripening are magnified after processing and allowed to conclude that the stage of ripening of olive fruits is determinant for obtaining a final product with adequate texture properties for table olive consumption.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11