在这项研究中,第一次,使用NegrinhadeFreixo品种将红色LED光辐射应用于食用橄榄的发酵过程。提出了使用LED光发射(630±10nm)的光刺激来缩短和加快这一阶段并减少上市时间。几种物理化学特性和微生物(中温好氧微生物总数,模具,酵母,和乳酸菌)及其在发酵过程中的顺序进行了监测。发酵122天,与红色LED灯的两个照射期。在过程结束时进行营养组成和感官分析。红色LED灯下的发酵增加了橄榄中的活酵母和乳酸菌(LAB)细胞数,并减少了橄榄中的总酚。即使在某些颜色参数中观察到显着差异,两个样品的色调值具有相同的数量级和相似。此外,红色LED灯在纹理轮廓中没有发挥相关的变化,防止果肉软化。同样,LED灯没有改变现有的微生物区系类型,但增加了物种丰度,产生理想的性质和活动。鉴定的物种是酵母-念珠菌,膜毕赤酵母,和酿酒酵母,和细菌-植物乳杆菌和中肠明串珠菌,发酵过程由酿酒酵母和植物乳杆菌主导。在发酵结束时(122天),辐照过的橄榄显示出较少的苦味和酸度,更高的硬度,和较低的负面感官属性比未照射。因此,这项研究的结果表明,红色LED灯的应用可以是表橄榄生产的创新技术。
In this study, for the first time, red LED
light radiation was applied to the fermentation process of table olives using the Negrinha de Freixo variety. Photostimulation using LED
light emission (630 ± 10 nm) is proposed to shorten and speed up this stage and reduce time to market. Several physical-chemical characteristics and microorganisms (total microbial count of mesophilic aerobic, molds, yeasts, and lactic acid bacteria) and their sequence during fermentation were monitored. The fermentation occurred for 122 days, with two irradiation periods for red LED
light. The nutritional composition and sensory analysis were performed at the end of the process. Fermentation under red LED
light increased the viable yeast and lactic acid bacteria (LAB) cell counts and decreased the total phenolics in olives. Even though significant differences were observed in some color parameters, the hue values were of the same order of magnitude and similar for both samples. Furthermore, the red LED
light did not play a relevant change in the texture profile, preventing the softening of the fruit pulp. Similarly, LED light did not modify the existing type of microflora but increased species abundance, resulting in desirable properties and activities. The species identified were yeasts - Candida boidinii, Pichia membranifaciens, and Saccharomyces cerevisiae, and bacteria - Lactobacillus plantarum and Leuconostoc mesenteroides, being the fermentative process dominated by S. cerevisiae and L. plantarum. At the end of fermentation (122 days), the irradiated olives showed less bitterness and acidity, higher hardness, and lower negative sensory attributes than non-irradiated. Thus, the results of this study indicate that red LED light application can be an innovative technology for table olives production.