This research examined the triacylglycerol composition of Iberian pig hams from Sevilla province, focusing on the influence of growing area, season, breed, age, montanera duration, and feeding types. ...Compositional data analysis (CoDA) tools and standard multivariate statistics were employed to analyse the original and CoDa-transformed data. ANOVA (ilr) and ANCOVA (log ratios) revealed significant effects of season, feeding type, and towns on triacylglycerol profiles, while montanera showed limited or no effect. Breeds and age were deemed irrelevant. Various discriminant analysis (DA) methods consistently distinguished samples from the 2004/2005 season and the cebo feeding type but struggled with other distinctions. PLS-R analysis indicated that bellota feeding was associated with triacylglycerols rich in oleic acid, while cebo was predominantly linked to those containing palmitic and stearic acids. The study challenges traditional assumptions about the effects of montanera, breeds, and age on Iberian pig hams and highlights the need for further investigation.
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•Sevillian Iberian ham triacylglycerols were studied by compositional data analysis.•The breed did not affect the hams' diacylglycerol profiles.•Specific season conditions mainly changed the hams' triacylglycerol profiles.•Feeding type “cebo” promoted triacylglycerols with palmitic and stearic but not oleic.•The effect of montanera and the age of pigs required further clarification.
•Processing affects directly brined natural table olive fat quality.•Acidity and K270 parameters increased during processing, lowering overall quality.•No trends in fatty acid and triacylglycerols ...were observed.•Linoleic and oleic acids were most affected by processing.•SLL + PO, PLL and OOO triacylglycerols were most affected by processing.
The transformations that may suffer directly brined table olive fat during processing were studied using cracked Aloreña de Málaga olive as a model. The classical studies showed that storage increased acidity and K270, but not peroxide value, K232 and ΔK. FA profiles, nutritional fat subclasses, and TAGs suffered several significant changes along processing, although some could be spurious. Compositional data (CoDa) analysis identified C18:2n-6 and C18:1c, and their corresponding TAGs as the most affected compounds, conclusion that was particularly evident after weighted CoDa log-ratio analysis (LRA). Thus, CoDa analysis is a promising alternative statistical tool to study table olive FA, TAG profiles and fats in general. Most of the quality parameters’ values and FA and TAG concentrations were compatible with Virgin Olive Oil (VOO), showing that the fat quality and nutritional characteristics of natural green olives in brine could be comparable to that of VOO.
•Pig fat triacylglycerols are compositional data and were analyzed accordingly.•The balances selected following clustering were highly efficient for segregation.•The effect of season accounted for ...the largest proportion of total variance.•Montanera and anatomical region scarcely affected the pig fat triacylglycerol profile.
The work studies the effects of season, feeding type, and anatomical region on the Iberian pig fat triacylglycerol (TAG) profiles, considered as compositional data (CoDa). The analysis consisted of applying exploratory tools in the simplex and standard multivariate techniques to data transformed into the Euclidean space (ilr coordinates). Compositional biplot showed differences in TAG containing palmitic (P) and oleic (O) acids between the 2005 and 2003/2004 seasons but not within these. PPP (clr variance, 0.139), OLL (0.095), PPS (0.075), POPo + PLP (0.074), and PSS (0.629) showed high CoDa variability among treatments. The ANOVA analysis found significant (p ≤ 0.05) effects of season, feeding type, and anatomical region on pig fat TAG profile, but only that for 2005 season was well predicted (97.5%) by discriminant analysis (DA). Overall, season was more influential on the Iberian pig fat TAG profile than montanera length and sampling region, which effects were not significant for some statistical techniques.
•Formally, Compositional Data (CoDa) Analysis is appropriate to study Iberian pig fat.•Variation array and biplot showed the greatest variances for C18:3, C17:1, and C20:0.•Environmental factors ...explained only partially the changes in pig fat composition.•Besides montanera feeding, phenotype may play sensible role in pig fat composition.•Full fatty acid (FA) profile led to better/similar results than with the major ones.
The work studies the effect of season, montanera length, and sampling location on the Iberian pig fat, using compositional data (CoDa) analysis and standard statistics. CoDa variation array and logratios involving C18:3: (C18:3/C17:1), (C18:3/C20:0), and (C18:3/18:0) as well as the ilr balances (coordinates), based on C18:3, C17:1, and C20:0, showed the highest variances. Discriminant Analysis (DA) led to similar (conventional/coordinates) correct assignations regarding seasons (69/70%), montanera length (71/70%) and sampling location (68/67%). Re-analyzing the subcomposition of only the major fatty acids (FAs), led to slightly poorer results; therefore, the removed FAs might play a role in segregation. Results are in line with those from other authors and could indicate a partial capacity of pigs to control their FA profiles. Overall, CoDa analysis provided useful information on data variability, the effects of factors and, after conversion into coordinates, allowed applying standard statistics while being respectful with the compositional sampling space.
There is an increasing interest of consumers for natural and healthy products. This work assesses the transformations that green Spanish-style processing of Manzanilla and Hojiblanca table olives ...produces on the minor components of their fat. Discriminant analysis showed that most of the variability was not due to processing (24.4%) but to differences between cultivars (59.2%). Therefore, the final products have a similar quality to the original olive fat; that is, the quality of the fat was scarcely affected. The only systematic trends observed were the decrease in hexacosanol, tetracosanol, and octacosanol (fatty alcohols) and C46 (wax), after lye treatment, and the high levels of alkyl esters in the packaged product. Thus, minor-component levels in green table olives are, in general, within the limits established for extra virgin olive oil since the alkyl esters should be considered habitual products of fermentation and not as an alteration as in olive oil.
In the present study, a total of 554 lactic acid bacteria (LAB) isolates were obtained from the olive surface of Manzanilla, Gordal, and Aloreña cultivars processed as green Spanish-style or directly ...brined (natural) olives. The isolates obtained from industrial processes were genotyped by rep-PCR with primer GTG
, collecting a total of 79 different genotypes. The α-biodiversity indexes showed that the LAB diversity was higher in the biofilms on the fruits which followed the Spanish-style process than in those just brined. Sixteen genotypes had a frequency higher >1% and were identified, by multiplex PCR
gene and 16S gene sequencing, as belonging to
(
= 13) and
(
= 3) species. A multivariate analysis based on a dataset with 89,744 cells, including technological (resistance to salt and pH, production of lactic acid, auto and co-aggregation with yeast species, β-glucosidase and esterase activities), and potential probiotic characteristics (survival to gastric and pancreatic digestions, resistance to antibiotics, inhibition of pathogens, presence of
genes, cholesterol removal, hemolytic, α-glucosidase, β-galactosidase, and phytase activities) showed that the 16 genotypes could be grouped into 3 great phenotypes. Thus, the genotype biodiversity in table olive biofilms was limited but, at phenotype level, it was even lower since
predominated clearly (80.15% isolates).
Lp13 was the genotype with the most promising characteristics for its use as a multifunctional starter, with this strain being and ubiquitous microorganism present in both natural and lye-treated olive fermentations.
The search for vegetable-origin probiotic microorganisms is a recent area of interest. This study conducted a phase I clinical trial to assess the effects of oral administration of
LPG1, a natural ...strain with probiotic potential isolated from table olive fermentations, on the gut microbiota. The trial was a randomised, placebo-controlled, single-blind study involving 39 healthy volunteers. Group A (
= 20) ingested one capsule/day of
LPG1 containing 1 × 10
UFC/capsule, while Group B (
= 19) received one capsule/day containing only dextrose (placebo). The capsules were taken during breakfast for 30 consecutive days. Human stool samples were collected from all volunteers at the beginning (baseline) and at the end of the study (post-intervention) and were subjected to 16S rRNA metataxonomic analysis using Illumina MiSeq. Sequencing data at the genus level were statistically analysed using traditional methods and compositional data analysis (CoDA). After treatment, the alpha diversity in Group B (placebo) decreased according to an increase in the Berger and Parker dominance index (
-value < 0.05); moreover, dominance D increased and Simpson 1-D index decreased (
-value < 0.10). The
genus in the faeces was included in the CoDA signature balances (
and
) and played a notable role in distinguishing samples from baseline and post-intervention in Group A (LPG1). Additionally, ingesting
LPG1 modified the gut microbiota post-intervention, increasing the presence of
and
, but reducing
. These findings suggest that
LPG1 is a potentially beneficial gut microbiota modulator in healthy persons.
In this work, a total of 72 samples of non-thermally treated commercial table olives were obtained from different markets of the world. Then, prokaryotic diversity in olive biofilms was investigated ...by metataxonomic analysis. A total of 660 different OTUs were obtained, belonging to Archaea (2.12%) and Bacteria domains (97.88%). From these, 41 OTUs with a proportion of sequences ≥ 0.01% were studied by compositional data analysis. Only two genera were found in all samples, Lactobacillus, which was the predominant bacteria in the biofilm consortium (median 54.99%), and Pediococcus (26.09%). Celerinatantimonas, Leuconostoc, Alkalibacterium, Pseudomonas, Marinilactibacillus, Weissella, and the family Enterobacteriaceae were also present in at least 80% of samples. Regarding foodborne pathogens, only Enterobacteriaceae, Vibrio, and Staphylococcus were detected in at least 91.66%, 75.00%, and 54.10% of samples, respectively, but their median values were always below 0.15%. Compositional data analysis allowed discriminating between lye treated and natural olive samples, as well as between olives packaged in glass, PET and plastic bags. Leuconostoc, Celerinatantimonas, and Alkalibacterium were the bacteria genera with a higher discriminant power among samples. These results expand our knowledge of the bacteria diversity in olive biofilms, providing information about the sanitary and hygienic status of this ready-to-eat fermented vegetable.
This work assesses the in vitro antimicrobial activity of an aqueous olive mill waste extract (AE-2) on the growth of diverse cocktails of foodborne pathogens species (Listeria monocytogenes, ...Staphylococcus aureus, Escherichia coli, and Salmonella Enterica). The effects were evaluated by Response Surface Methodology, using a two-block (D-optimal and full factorial) sequential design, with two independent variables (hydroxytyrosol concentration 0–3000 ppm and pH 3.5–6.5) and the percentage of inhibition (%I) as the dependent variable. S. Enterica and E. coli behaviours were similar but different from L. monocytogenes and S. aureus. The models predicted the complete inhibition of the four foodborne pathogen cocktails in the region defined by 3.80–3.87 pH and 1200–1314 ppm hydroxytyrosol. Within the experimental region, the model showed the best predictions for L. monocytogenes and the worst for S. Enterica, but the errors never exceeded 46%. This study could promote the use of olive by-products as natural preservatives in the food industry, especially in acidic matrices.
•Response Surface Methodology was effective to evaluate the antimicrobial effect of olive mill waste extract.•S. Enterica and E. coli behaviours were similar but different from L. monocytogenes and S. aureus.•The models predicted the complete inhibition of the four foodborne pathogen cocktails.•The model showed the best predictions for L. monocytogenes and the worst for S. Enterica.
To turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates ...the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalus Y12 and Saccharomyces cerevisiae Y30), all of them natives of table olive fermentations. Data showed that L. pentosus LPG1 and yeasts W. anomalus Y12 were quite prone to colonise olive biofilms, but only the Lactiplantibacillus strain also can penetrate the epidermis of the fruit and colonise the flesh. Applying a non-destructive treatment consisting in shelling the fruits with glass beads led to obtaining similar lactic acid bacteria and yeast recovery than the classical stomacher destructive method. However, the glass bead procedure improved the quality of the metagenomics analysis (especially when using 16 S rRNA gene-based sequencing). Results show the great utility of procedures that do not destroy the fruit for studying fermented vegetable biofilms.
•Glass beads methodology recovered similar lactic acid bacteria and yeast than the destructive method.•The glass bead microbial recovery improved the further molecular studies of biofilms.•Biofilm chloroplast recovery was lower with the glass bead method than with stomacher.•Glass bead improved bacterial and fungal taxa assignation in metagenomics analysis.•Some Lactiplantibacillus strains can penetrate the epidermis of the fruit and colonise the flesh.
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