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Effect of photostimulation through red LED light radiation on natural fermentation of table olives: An innovative case study with Negrinha the Freixo variety

2024Artigo científico Acesso aberto
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dc.contributor.authorMartins, Fátima
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorPereira, J.A.
dc.contributor.authorBaptista, Paula
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorCrugeira, Pedro Jorge Louro
dc.date.accessioned2024-06-13T11:24:56Z
dc.date.available2024-06-13T11:24:56Z
dc.date.issued2024
dc.description.abstractIn 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). F´atima Martins and Pedro J.L. Crugeira acknowledge the financial support to the project “OleaChain: Competencies for sustainability and innovation in the traditional olive grove value chain in the North Interior of Portugal” (NORTE-06-3559-FSE-000188). The authors also thank the table olive producers Pedro Vilares who generously provided their facilities for samplingpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMartins, Fátima; Ramalhosa, Elsa; Rodrigues, Nuno; Pereira, J.A.; Baptista, Paula; Barreiro, M.F.; Crugeira, Pedro Jorge Louro (2024). Effect of photostimulation through red LED light radiation on natural fermentation of table olives: An innovative case study with Negrinha the Freixo variety. Journal of Photochemistry and Photobiology B: Biology. ISSN 1011-1344. 256, p. 1-11pt_PT
dc.identifier.doi10.1016/j.jphotobiol.2024.112945pt_PT
dc.identifier.issn1011-1344
dc.identifier.urihttp://hdl.handle.net/10198/29899
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermentationpt_PT
dc.subjectMicrobial consortiumpt_PT
dc.subjectPhotostimulationpt_PT
dc.subjectTable olivespt_PT
dc.titleEffect of photostimulation through red LED light radiation on natural fermentation of table olives: An innovative case study with Negrinha the Freixo varietypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Photochemistry and Photobiology B: Biologypt_PT
oaire.citation.volume256pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRamalhosa
person.familyNameRodrigues
person.familyNamePereira
person.familyNameBaptista
person.familyNameBarreiro
person.familyNameCrugeira
person.givenNameElsa
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNamePaula
person.givenNameFilomena
person.givenNamePedro
person.identifier.ciencia-id1A1D-FC05-A05D
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person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-id8F17-E60C-A45D
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0002-7084-3711
person.identifier.ridL-6798-2014
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id57188719717
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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