{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,29]],"date-time":"2026-05-29T21:09:32Z","timestamp":1780088972578,"version":"3.54.0"},"reference-count":25,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2020,8,31]],"date-time":"2020-08-31T00:00:00Z","timestamp":1598832000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100014181","name":"Junta de Extremadura","doi-asserted-by":"publisher","award":["project IB18125"],"award-info":[{"award-number":["project IB18125"]}],"id":[{"id":"10.13039\/501100014181","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100014181","name":"Junta de Extremadura","doi-asserted-by":"publisher","award":["GR18162"],"award-info":[{"award-number":["GR18162"]}],"id":[{"id":"10.13039\/501100014181","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 (\u201cManzanilla de Sevilla\u201d, \u201cHojiblanca\u201d, and \u201cManzanilla Cacere\u00f1a\u201d). Olives harvested during the yellow\u2013green stage presented higher acrylamide concentrations than green olives. A significant reduction in acrylamide content was observed when olives were washed with water at 25 \u00b0C for 45 min (25% reduction) and for 2 h (45% reduction) prior to lye treatment. Stone olives had 21\u201326% higher acrylamide levels than pitted olives and 42\u201350% higher levels than sliced olives in the three studied varieties. When calcium chloride (CaCl2) was added to the brine and brine sodium chloride (NaCl) increased from 2% to 4%, olives presented higher concentrations of this contaminant. The addition of additives did not affect acrylamide levels when olives were canned without brine. Results from this study are very useful for the table olive industry to identify critical points in the production of Californian-style green ripe olives, thus, helping to control acrylamide formation in this foodstuff.<\/jats:p>","DOI":"10.3390\/foods9091202","type":"journal-article","created":{"date-parts":[[2020,8,31]],"date-time":"2020-08-31T11:53:49Z","timestamp":1598874829000},"page":"1202","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8134-0618","authenticated-orcid":false,"given":"Daniel","family":"Mart\u00edn-Vertedor","sequence":"first","affiliation":[{"name":"Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Su\u00e1rez s\/n, 06007 Badajoz, Spain"},{"name":"Research Institute of Agricultural Resources (INURA), Campus Universitario, Avda. de la Investigaci\u00f3n s\/n, 06071 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3875-0048","authenticated-orcid":false,"given":"Antonio","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Su\u00e1rez s\/n, 06007 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0905-1587","authenticated-orcid":false,"given":"Marta","family":"Mes\u00edas","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manuel","family":"Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Research Institute of Agricultural Resources (INURA), Campus Universitario, Avda. de la Investigaci\u00f3n s\/n, 06071 Badajoz, Spain"},{"name":"Environmental Engineering Agronomic and Forestry Department, University of Extremadura, Avda. Adolfo Su\u00e1rez s\/n, 06007 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda","family":"D\u00edaz","sequence":"additional","affiliation":[{"name":"Official College of Pharmacists, C\/Ram\u00f3n Albarr\u00e1n 15, 06002 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8908-1104","authenticated-orcid":false,"given":"Elisabet","family":"Mart\u00edn-Tornero","sequence":"additional","affiliation":[{"name":"Environmental Engineering Agronomic and Forestry Department, University of Extremadura, Avda. Adolfo Su\u00e1rez s\/n, 06007 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,8,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.fm.2012.01.006","article-title":"Lactic acid bacteria from fermented table olives","volume":"31","author":"Hurtado","year":"2012","journal-title":"Food Microbiol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"617","DOI":"10.3389\/fmicb.2018.00617","article-title":"Technologies and Trends to improve table olive quality and safety","volume":"9","author":"Campus","year":"2018","journal-title":"Front. Microbiol."},{"key":"ref_3","unstructured":"IOOC (International Olive Oil Council) (2004). Trade Standard Applying to Table Olives, IOOC. 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