ArticleJournal of food science and technology2023
Enrichment of green table olives by natural anthocyanins during fermentation.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 3 citations in OpenAlex.
- Low-Temperature Co-Fermentation ofFoods (Basel, Switzerland) · 2026Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study is the enrichment of green table olives with anthocyanins by using beetroot and black carrot in the fermentation media and to improve functional properties of fermented olives. For this purpose, a full factorial design was constructed by considering the fermentation time, vegetable type and vegetable concentration as processing factors. The changes in the chemical and microbiological properties of both olive and brine samples were monitored. During fermentation, while phenolic components of olives were transferred to the brine, the anthocyanins originating from the black carrot and beetroot diffused into both olive and brine samples. The total monomeric anthocyanin content of fermented olives containing 20% percent of black carrot and beetroot was 149.87 and 154.05 mg/kg respectively. Moreover, the color of olives turned as fermentation progressed. Both ANOVA results ( Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05751-x.
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