Identification of mitigation strategies to reduce acrylamide levels during the production of black olives
نویسندگان
چکیده
Californian-style processes are widely applied to the elaboration of black ripe olives in table olive industry. During this procedure, a carcinogenic contaminant known as acrylamide is generated thermal oxidation. The content compound can be modified according stage processing. present study evaluates conditions pertaining different phases process with aim identifying optimal for production lowest concentration possible. ‘Hojiblanca’ variety were used. Olives harvested at two maturation stages, specifically, green and yellow-green stages. indices had higher concentrations than olives. Significant reductions observed storage time increased, stored 21 months displaying levels. Acrylamide was also decreased by spraying water (18 % reduction) washing them heated 25 °C 40 min (36 reduction). Following treatment lye during packaging preparation olives, unpitted contained 12–31% more pitted 42–62% sliced Outcomes same canned both without brine. presence CaCl2 addition greater NaCl (from 2% 4% w/v), increased all formats. This increase not liquid. reported here valuable redesigning industrial allowing producers manufacture better-quality products significantly reduced concentrations.
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ژورنال
عنوان ژورنال: Journal of Food Composition and Analysis
سال: 2021
ISSN: ['0889-1575', '1096-0481']
DOI: https://doi.org/10.1016/j.jfca.2021.104009