A new generation of natural and healthy foods has been on the rise – and fermented olives are part of that new trend. Concerted public health policies triggered by budgetary restrictions will require investment on prevention rather than bearing – especially as the human life expectancy is becoming longer and longer; and the aforementioned types of foods are nuclear vectors of this strategy as a...

This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...

The increased expectations for food products of high quality and safety standards and the need for accurate, fast and objective quality determination of these characteristics in food products continue to grow. In this situation, new techniques are necessary to enable on-line control of quality parameters. Computer vision provides one alternative for an automated, non-destructive and cost-effect...

background: lactobacillus plantarum isolated from fermented olives has been extensively studied with the aim of its use in starter cultures for olive or other production fermentations, but little is known about its antimicrobial resistance and its probiotic effects. objectives: the aim of this study was to determine the antimicrobial activity using different strains of l. plantarum isolated fro...

Extra virgin olive oil (EVOO) and olives, key sources of unsaturated fatty acids in the Mediterranean diet, provide health benefits to humans. Nitric oxide (•NO) and nitrite (NO2 (-))-dependent reactions of unsaturated fatty acids yield electrophilic nitroalkene derivatives (NO2-FA) that manifest salutary pleiotropic cell signaling responses in mammals. Herein, the endogenous presence of NO2-FA...

Ripe fruit offer readily available nutrients for many animals, including fruit fly larvae (Diptera: Tephritidae) and their associated rot-inducing bacteria. Yet, during most of their ontogeny, fruit remain chemically defended and effectively suppress herbivores and pathogens by high levels of secondary metabolites. Olive flies (Bactrocera oleae) are uniquely able to develop in unripe olives. Un...

An undescribed wasp, Pteromalus nr. myopitae (Hymenoptera: Pteromalidae) opportunistically parasitizes the olive fruit fly Bactrocera oleae (Rossi) (Diptera: Tephritidae), an introduced pest of olives in California. The native or typical host of P. nr. myopitae is unknown. We demonstrate that P. nr. myopitae is a solitary, ectoparasitic, idiobiont parasitoid of the third instar host inside frui...

This work aimed to assess the influence of olive maturity and oil season on potential quality monovarietal virgin oils from area assigned Protected Designation Origin “Aceite de la Alcarria” (Spain), analysing regulated physicochemical sensory parameters, stability parameters composition fatty acids, sterols triterpenic dialcohols. To complete study, we also characterised coupage made in mills ...

Table olives are one of the most important traditional fermented vegetables in Southern European (Italy, Greece and Spain) countries. In the Greek-style production system, the fruits are placed directly into the brine, thus allowing the natural fermentation to take place. The spontaneous fermentations, that can last 8–12 months, are driven by mixed populations of microorganisms, mainly the epip...