ArticleFoods (Basel, Switzerland)2020
Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Effect of packing conditions on the acrylamide content in black ripe olives.Journal of the science of food and agriculture · 2026Article
- Reducing acrylamide in bread with plant additives: a systematic review.Food chemistry: X · 2025Review
- Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition.Foods (Basel, Switzerland) · 2025Article
- Potential of Hyperthermophilic L-Asparaginase fromFoods (Basel, Switzerland) · 2025Article
- Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives withFoods (Basel, Switzerland) · 2025Article
- New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives.Foods (Basel, Switzerland) · 2023Article
- Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives.Antioxidants (Basel, Switzerland) · 2023Article
- Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines.Frontiers in nutrition · 2022Article
- Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination.Foods (Basel, Switzerland) · 2021Article
- Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods-Formation, Analysis and Exposure Assessment.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
6 authors.
Funding
Abstract
Acrylamide, a compound identified as a probable carcinogen, is generated during the sterilization phase employed during the processing of Californian-style green ripe olives. It is possible to reduce the content of this toxic compound by applying different strategies during the processing of green ripe olives. The influence of different processing conditions on acrylamide content was studied in three olives varieties ("Manzanilla de Sevilla", "Hojiblanca", and "Manzanilla Cacereña"). Olives harvested during the yellow-green stage presented higher acrylamide concentrations than green olives. A significant reduction in acrylamide content was observed when olives were washed with water at 25 °C for 45 min (25% reduction) and for 2 h (45% reduction) prior to lye treatment. Stone olives had 21-26% higher acrylamide levels than pitted olives and 42-50% higher levels than sliced olives in the three studied varieties. When calcium chloride (CaCl
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