Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation

Abstract

Oxidized black table olives are frequently consumed in the Mediterranean diet. To improve food quality, the use of by-products is an emergent strategy that should be more studied. With a better understanding of the use of by-products, healthier food with the highest possible quality could be obtained, increasing its added value. Different by-products at different concentrations (1:10 and 1:100) and phenol-rich aromatized hydrocolloids were added to Californian-style black olive in order to evaluate its effect in acrylamide. In general, the addition of by-products before the sterilization process resulted in a significant reduction of the acrylamide content (10–60%). The highest inhibition was obtained with the phenolic extract at a 1:10 dilution. Furthermore, flavored olives stuffed with higher concentrations caused a greater reduction in acrylamide content. The ’Garlic’ and ‘Thyme’ flavors showed the greatest reduction of this toxic substance. The tasting panel considered that olives with a 1:10 dilution and olives filled with flavored hydrocolloids at low concentrations had a pleasant odor and positive sensory attributes. Orange peel was the recommended by-product to mitigate the effects of acrylamide since it obtained the highest score both in acrylamide inhibition and in the taste panel. As for the hydrocolloids, ‘Thyme’ showed the greatest inhibition effect but did not perform well in the taste panel, with similar effects to ‘Oregano’ and ‘Garlic.’ The current research attempts to underline the use of local by-products to obtain additives rich in antioxidant activity that could enhance oxidized black table olives, becoming a healthier, safer and better-quality products. Moreover, this connects with the idea of moving from a linear economy to a circular economy, obtaining a product of high economic value from a by-product.