A REAPPRAISAL OF CRITICAL STEPS IN THE PRODUCTION OF THE PDO TABLE OLIVES PRASINES ELIES CHALKIDIKIS

Transcription

1 A REAPPRAISAL OF CRITICAL STEPS IN THE PRODUCTION OF THE PDO TABLE OLIVES PRASINES ELIES CHALKIDIKIS Aspasia Mastralexi, Maria Z. Tsimidou, Fani Th. Mantzouridou Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology 1 ST International Olive Center conference, Table Olives Pursuing Innovation Exploring Trends May 24-26, 2018 Thessaloniki/Greece, Perrotis College Krinos Olive Center

2 OUTLINES The share of the PDO product in the greek table olive sector Administrative information about the production of the PDO product Physical characteristics of the fresh fruit of Prasines Elies Chalkidikis P.D.O. Detailed description of the production line of the PDO product Reappraisal of the critical steps of the production line of the PDO product Proposal and scientific interests of our research team

3 Olive tree cultivation in Regional Unit of Chalkidiki The shaded parts show land with olive trees 47 % of the area is occupied by woods 32 % of the area is cultivated olive groves account for 310,000 acres with 5 million trees

4 Olive tree cultivars found in Regional Unit of Chalkidiki Local Hondrolia Chalkidiki Other Greek Koroneiki Kalamon Megaritiki Stroggilolia

5 Prasines Elies Chalkidikis P.D.O. Prasines Elies Chalkidikis have obtained the recognition of trademark PDO (EU Regulation no 426/2012) Are green olives produced exclusively from the varieties Chalkidiki & Hondrolia Chalkidikis Chalkidiki and Hondrolia Chalkidikis account for the 50% of the Greek table olive production The share of the PDO product in Greek table olive exports is important. It comprises the 43% of the total The production of Prasines Elies Chalkidikis P.D.O. strengthens the local economy and creates job opportunities

6 Prasines Elies Chalkidikis P.D.O. Growth, Processing and packaging Regional Unit of Chalkidiki Producers & olive groves: Are recorded in the Prefecture s Olive Cultivation Register and in the Integrated Administration and Control System (IACS), and updated each year Processing units : are always certified with the required accounting records and are recorded with their business name and the details of the head office in the relevant register of the Chalkidiki Chamber of Commerce and Industry, and in the relevant register of OPEKEPE (Paying and Inspection Agency for Community Guidance and Guarantee Aid) with a unique code Organisation for the Certification and Supervision of Agricultural Products AGROCERT

7 Prasines Elies Chalkidikis P.D.O. Characteristics of the olive fruit 6-10 g the weight of the olive fruit 3 cm the length large fruit high proportion of flesh to stone bright green/greenish-yellow color subtle fruity aroma Slightly bitter and spicy Harvesting Harvesting period: 15/ /10 Stages of harvesting : Picking by hand using ladders Placing in plastic crates Removing leaves, wood and any other foreign matter Sorting by size Transporting to the processing units

8 Stage 1 Stage 2 Tank No1 PDO Stage 3

9 Stage 1 Lye treatment conditions 1.5-2% caustic soda solution for a curtained period of time (~12h) Then neutralization is achieved with subsequent rinses with potable water Washing conditions Number of washings at least 1. The olives remain in water for 8 h/per washing How?

10 WHY? Main objective significant reduction in total polar phenol content Serious reduction in the bitter taste of the fresh fruits in order to be palatable Reduction in polar phenolic content of strong bacteriostatic activity (?)

11 - Sodium + + Chloride Stage 2 Brining conditions The brine solution with up to 8.5% NaCl Addition of 0.2% lactic acid and 0.2% citric acid How? Fermentation conditions Spontaneous lactic fermentation Without inoculation

12 WHY? Main objectives Diffusion of nutrients from plant tissues Reduced water activity and low ph values together with the bacteriostatic activity of certain LAB metabolites have a negative effect to the survival of pathogenic and spoilage microorganisms Ensures the long shelf-life (1 2 years) of the final product Schiffman & Erickson, 1971, Albarracíc et al. 2011, Taormina, 2010, Medina-Pradas & Arroyo-López, 2015, Mateus et al., 2016

13 Stage 3 Packaging conditions The table olives may be packed in tin cans or in glass jars and directly distributed to the market The containers may be filled with brine in which L-ascorbic acid, citric acid or lactic acid can be added, in accordance with EU Regulations Storage conditions Table olives may be stored in plastic food grade cylindrical containers filled with the fermentation brine till the next order

14 Commercial types of Prasines Elies Chalkidikis P.D.O. Whole olives Pitted olives Crushed olives Olive paste Pitted stuffed olives Flavored olives

15 Ingredients for stuffing: - Almond, - red pepper - carrot - gherkin - garlic Pitted stuffed olives These ingredients must be grown in the Prefecture of Chalkidiki Ingredients for flavoring: - oregano Flavored olives - thyme -bay leaves -celery -garlic -capers - red pepper

16 REAPPRAISAL OF PRASINES ELIES CHALKIDIKIS (PDO) PRODUCTION LINE

17 Stage 1 Stage 2 Tank No1 PDO Stage 3

18 Lye treatment and olive polar phenolic compounds

19 PP constitute a group of secondary plant metabolites rare in nature, the majority of which are secoiridoids, oleuropein and ligstroside derivatives & are related to certain bioactivities (biophenols) Ενδοκάρπιο, κουκούτσι Επικάρπιο, επιδερμίδα κέλυφος σπέρμα Μεσοκάρπιο, σάρκα In olive fruit the primary bitter polar phenolic compounds, oleuropein and listroside are accumulated as defense mechanism against pathogens and herbivores

20 Oleuropein,verbascoside,ligstroside, elenolic acid, oleoside, hydroxytyrosol & tyrosol ΕFSA, 2017 Main polar phenolic compounds in fresh fruit (1-3% of the fresh pulp weight ) ~0.07g/100g

21 IN PARTICULAR: Spanish-Style Green Olives Significant reduction in total polar phenolic content (TPP) of olive fruit after debittering and washings ~> 50% & < 80% Changes in individual phenolic compounds are reported, mainly to oleuropein that is either reduced significantly or completely transformed to other derivatives The main hydrolysis product is hydroxytyrosol, a non bitter molecule Ambra et al., 2017, Boskou 2015, Cha roenprasert and Mitchell 2012

22 Salt content in the brine and nutritional guidelines

23 Salt & health 90% of sodium in nutrition is provided by salt Sodium Regulation of extracellular fluids Transfer messages through the nerves OVER-CONSUMPTION HYPERTENSION, CARDIOVASULAR DISEASES, RISK OF HEART ATTACK, STOMACH CANCER OSTEOPOROSIS, ETC., DEATH Mohan, Campbell & Willis, 2009, Cruz et al., 2011, He, Campbell & McGregor, 2012, Aburto et al., 2013, Umesawa et al., 2015, Kloss et al., 2015

24 World health organization (who) about salt Reduction of the intake of sodium <2g (daily), corresponding to <5g salt!! 2012 Brown et al., 2009, WHO, 2012

25 WHO, tries by all means to reduce the salt intake through consumer briefing and approaching food industries In 2013, WHO cooperated with 55 countries, including Greece, to inform about salt and its consequences in health and approached industries in order to orient the production into healthier products with lower salt content 2013 In Greece it was conducted 2 National programs by the Ministry of Health and Social Solidarity National Plan of Action for Nutrition and Eating Disorders (nutritional labeling of foods) National Action Plan for Cardiovascular Diseases (significance of salt reduction in health),

26 WHO conducts from 2015 a 5-year action plan (to 2020) with main goal the significant reduction of diseases (non-contagious) which can be caused through nutrition habits, such as cardiovascular diseases and others, including obesity. The aim is also the reduction of the sodium intake by 30%

27

28 After 12 months storage of table olives in the brine, the amount of NaCl is 4.09g/100g edible flesh 1 serving = 60g edible flesh 2.4 g salt 40% RI EC No1169/ olives This quantity contributes significantly to the daily sodium intake of populations that eat table olives regularly.

29 The reappraisal of Spanish-Style Green olives processing should be stressed on The debittering process regarding polar phenolic content reduction The use of salt content in fermentation and storage regarding current nutritional guidelines Only then the production line of table olives can guarantee that this product is functional and a healthy proposal for the consumers Our Research team Improvement and standardization of production process of Prasines Elies Chalkidikis PDO to produce final products with improved quality and high nutritional value

30