Biotechnological debittering of green table olives

New and innovative aspects

Using biocatalysts as an alternative to chemical treatment with alkaline lye. The debittering of olives using enzymes is a very interesting alternative compared to traditional chemical process since apart from the advantages in terms of reduced conditioning times and the overall costs of the process, also would decrease the environmental impact created by the use of NaOH.

Main advantages of its use

Researchers at the University of Burgos are developing a technology, based on the used of enzymes, directed to the removal of bitter compound oleuropein, as alternative to the use of alkali in the production of green table olives.

Specifications

Processing of green table olives consists of a treatment with an alkaline lye (NaOH) which causes loss of soluble constituents and nutrients responsible for the sensory properties of typical high quality olives. The aim of this biotechnological process is apply the enzyme technology for removing the bitterness due to oleuropein, avoiding the physical and chemical changes that the addition of NaOH produces, and, moreover, reduce fermentation times during the conditioning step.

Applications

This technique is aimed at the food industry, especially for companies producing of green table olives.

Current development status

Device already developed and validated for industrialization.

Desired business relationship

Commercial Agreement, License Agreement, Technical Cooperation: further development; Technical Cooperation: testing new applications; Technical Cooperation: adaptation to specific needs.