This technology is intended to eliminate the bitter compound oleuropein in producing green table olives, by employing new biotechnological processes alternative to the use of alkali.
New and innovative aspects
Using biocatalysts as an alternative to chemical treatment with alkaline lye. The debittering of olives using enzymes is a very interesting alternative compared to traditional chemical process since apart from the advantages in terms of reduced conditioning times and the overall costs of the process, also would decrease the environmental impact created by the use of NaOH.
Main advantages of its use
Researchers at the University of Burgos are developing a technology, based on the used of enzymes, directed to the removal of bitter compound oleuropein, as alternative to the use of alkali in the production of green table olives.
Specifications
Processing of green table olives consists of a treatment with an alkaline lye (NaOH) which causes loss of soluble constituents and nutrients responsible for the sensory properties of typical high quality olives. The aim of this biotechnological process is apply the enzyme technology for removing the bitterness due to oleuropein, avoiding the physical and chemical changes that the addition of NaOH produces, and, moreover, reduce fermentation times during the conditioning step.
Applications
This technique is aimed at the food industry, especially for companies producing of green table olives.
Current development status
Device already developed and validated for industrialization.
Desired business relationship
Commercial Agreement, License Agreement, Technical Cooperation: further development; Technical Cooperation: testing new applications; Technical Cooperation: adaptation to specific needs.
The aim of The Knowledge Transfer Office (KTO) of the University of Burgos is to promote Innovation technology through the research results transfer and the connections between the University and the new needs and requirements of the society - we are the link between the University and the Industry. Contact person: José Manuel López (jmllopez@ubu.es)
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