Volume 41, Issue 7 e12861

Original Article

Determination of the protective effects of olive leaf extracts on microbiological and physicochemical properties of pepper paste using the image processing methods

Ömer Faruk Gamli,

Ömer Faruk Gamli

Faculty of Engineering, Food Engineering Department, Osmaniye Korkut Ata University, Osmaniye, Turkey

Search for more papers by this author

Zeliha Eraslan,

Zeliha Eraslan

Bahce Vocational School, Food Processing Department, Osmaniye Korkut Ata University, Osmaniye, Turkey

Search for more papers by this author

Selahaddin Batuhan Akben,

Corresponding Author

Selahaddin Batuhan Akben

[email protected]

orcid.org/0000-0001-9894-746X

Bahce Vocational School, Computer Technologies Department, Osmaniye Korkut Ata University, Osmaniye, Turkey

Correspondence Selahaddin Akben, Osmaniye Korkut Ata University, Bahce Vocational School, Computer Technologies Department, Osmaniye, Turkey. Email: [email protected]Search for more papers by this author

Ömer Faruk Gamli,

Ömer Faruk Gamli

Faculty of Engineering, Food Engineering Department, Osmaniye Korkut Ata University, Osmaniye, Turkey

Search for more papers by this author

Zeliha Eraslan,

Zeliha Eraslan

Bahce Vocational School, Food Processing Department, Osmaniye Korkut Ata University, Osmaniye, Turkey

Search for more papers by this author

Selahaddin Batuhan Akben,

Corresponding Author

Selahaddin Batuhan Akben

[email protected]

orcid.org/0000-0001-9894-746X

Bahce Vocational School, Computer Technologies Department, Osmaniye Korkut Ata University, Osmaniye, Turkey

First published: 19 September 2018

https://doi.org/10.1111/jfpe.12861

Citations: 5

Funding information: Osmaniye Korkut Ata University Scientific Research Projects Unit, Grant/Award Number: 2017-PT3-007

Share a link

Email
Wechat
Bluesky

Abstract

Deterioration due to chemical and microbiological changes is the most important problem encountered in the production and consuming period of the traditional and modern red pepper paste. On the other side, it is stated in the literature that the olive leaf is an effective natural preservative for similar deteriorations. However, a research related to the preservative effect of olive leaf on pepper paste has not yet been presented in the literature. In the study, olive leaf extract (OLE) was added at different concentrations to the industrial sweet pepper paste and preservative effect of OLE was measured to complete the mentioned deficiency in the literature. However, the experimental results were not suitable for modeling since it contained too much local optimum. Therefore, the experimental results corresponding to not tested independent variable combinations were predicted by bicubic interpolation method. Then, the predicted values were transformed into images to visual determination of significant changes associated with OLE concentrations and storage days. According to the findings, the OLE supplementation between 2.5 and 3.5 g/kg provides optimum microbiological preservation along 15 days for the pepper paste stored as cover-open. However, OLE supplementation did not cause any physicochemical or color changes for pepper paste stored as cover-open. Also, there was no significant microbiological, physicochemical or color changes determined for the pepper paste stored as cover-closed. As a result, OLE supplementation between 2.5 and 3.5 g/kg suggested to preserve the canned pepper paste microbiologically after the consumption has started. Thus, the effect of the OLE on pepper paste was determined and presented to the literature.

Practical application

OLE supplementation between 2.5 and 3.5 g/kg inhibits the microbiological growth in pepper paste stored as cover-open. Thus, the canned pepper paste supplemented with OLE can be protected microbiologically after start of consumption. Olive leaf that is originally wasted also can be evaluated.

CONFLICT OF INTEREST

The authors declare that they have no conflicts of interest.

REFERENCES

Abaza, L., Youssef, N. B., Manai, H., Haddada, F. M., Methenni, K., & Zarrouk, M. (2011). Chétoui olive leaf extracts: Influence of the solvent type on phenolics and antioxidant activities. Grasas y Aceites, 62(1), 96–104.
10.3989/gya.044710
CAS Web of Science® Google Scholar
Ahmed, A. M., Rabii, N. S., Garbaj, A. M., & Abolghait, S. K. (2014). Antibacterial effect of olive (Olea europaea L.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus). International Journal of Veterinary Science and Medicine, 2(1), 53–56.
10.1016/j.ijvsm.2014.04.002
Google Scholar
Akben, S. B. (2018). A new approach to reduce the effects of omitted minor variables on food engineering experiments: Transforming the variable-result interaction into image. Measurement, 114, 162–168.
10.1016/j.measurement.2017.09.035
Web of Science® Google Scholar
Akben, S. B., Kalkan, S., & Çanga, D. (2017). The optimization method by using the transformation of two variable dependent experiment results into image data and its usability in the food engineering applications. Eurasian Journal of Food Science and Technology, 1(1), 62–70.
Google Scholar
Akgül, A. (1997). Spices: Flavour, smell and color world. Food Industry, 48, 27–34.
Google Scholar
Aliabadi, M. A., Darsanaki, R. K., Rokhi, M. L., Nourbakhsh, M., & Raeisi, G. (2012). Antimicrobial activity of olive leaf aqueous extract. Annals of Biological Research, 3(8), 4189–4191.
Google Scholar
Artajo, L. S., Romero, M. P., Morello, J. R., & Motilva, M. J. (2006). Enrichment of refined olive oil with phenolic compounds: Evaluation of their antioxidant activity and their effect on the bitter index. Food Chemistry, 54(16), 6079–6088.
10.1021/jf060874q
CAS Web of Science® Google Scholar
Bağcı, M. (1974). Researches on the adaptability of foreign and native pepper varieties to export and pepper paste production. Tübitak Publications, No: 241 Ankara 103.
Google Scholar
Başoğlu, F., & Köşker, Ö. (1980). Researches on the isolation and identification of bacteria causing deterioration of tomato and pepper pastes, Ankara University, Faculty of Agriculture, post-diploma college specialization summaries (Vol. 1, pp. 113–131). Ankara: A. U. Publishing.
Google Scholar
Bouarroudj, K., Tamendjari, A., & Larbat, R. (2016). Quality, composition and antioxidant activity of Algerian wild olive (Olea europaea L. subsp. Oleaster) oil. Industrial Crops and Products, 83, 484–491.
10.1016/j.indcrop.2015.12.081
CAS Web of Science® Google Scholar
Bouaziz, M., Feki, I., Ayadi, M., Jemai, H., & Sayadi, S. (2010). Stability of refined olive oil and olive-pomace oil added by phenolic compounds from olive leaves. European Journal of Lipid Science and Technology, 112(8), 894–905.
10.1002/ejlt.200900166
CAS Web of Science® Google Scholar
Boudhrıoua, N., Bahloul, N., Slımen, B. I., & Kechaou, N. (2009). Comparison on the Total phenol contents and the color of fresh and infrared dried olive leaves. Industrial Crops and Products, 29, 412–419.
10.1016/j.indcrop.2008.08.001
CAS Web of Science® Google Scholar
Bozkurt, H., & Erkmen, O. (2004). Effects of production techniques on the quality of hot pepper paste. Journal of Food Engineering, 69, 173–178.
10.1016/j.jfoodeng.2003.09.028
Web of Science® Google Scholar
Bozkurt, H., & Erkmen, O. (2005). Effect of salt, starter culture and production techniques on the quality of hot pepper paste. Journal of Food Engineering, 69, 473–479.
10.1016/j.jfoodeng.2004.08.041
Web of Science® Google Scholar
Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015). Essential oils as antimicrobials in food systems–a review. Food Control, 54, 111–119.
10.1016/j.foodcont.2014.12.040
CAS Web of Science® Google Scholar
Capasso, R., Evidente, A., Schivo, L., Orru, G., Marcialis, M. A., & Cristinzio, G. (1995). Antibacterial polyphenols from olive oil mill waste waters. Journal of Applied Bacteriology, 79(4), 393–398.
10.1111/j.1365-2672.1995.tb03153.x
CAS PubMed Web of Science® Google Scholar
Cemeroglu, B., & Acar, J. (1986). Fruit and vegetable processing technology. Turkish Association of Food Technologists, 6, 508.
Google Scholar
Cho, W. I., Yi, J. Y., & Chung, M. S. (2016). Pasteurization of fermented red pepper paste by ohmic heating. Innovative Food Science & Emerging Technologies, 34, 180–186.
10.1016/j.ifset.2016.01.015
CAS Web of Science® Google Scholar
Del Nobile, M. A., Lucera, A., Costa, C., & Conte, A. (2012). Food applications of natural antimicrobial compounds. Frontiers in Microbiology, 3, 287.
PubMed Google Scholar
Embuscado, M. E. (2015). Spices and herbs: Natural sources of antioxidants–a mini review. Journal of Functional Foods, 18, 811–819.
10.1016/j.jff.2015.03.005
CAS Web of Science® Google Scholar
Farag, R. S., Mahmoud, E. A., & Basuny, A. M. (2007). Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating. International Journal of Food Science & Technology, 42(1), 107–115.
10.1111/j.1365-2621.2006.01374.x
CAS Web of Science® Google Scholar
Ganje, M., Jafari, S. M., Dusti, A., Dehnad, D., Amanjani, M., & Ghanbari, V. (2016). Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing. Food and Bioproducts Processing, 97, 12–19.
10.1016/j.fbp.2015.10.002
CAS Web of Science® Google Scholar
Gogus, F., Ozel, M. Z., Keskin, H., Yanık, D. K., & Lewis, A. C. (2015). Volatiles of fresh and commercial sweet red pepper pastes: Processing methods and microwave assisted extraction. International Journal of Food Properties, 18(8), 1625–1634.
10.1080/10942912.2014.923910
CAS Web of Science® Google Scholar
Gök, V., & Bor, Y. (2012). Effect of olive leaf, blueberry and Zizyphus jujuba extracts on the quality and shelf life of meatball during storage. Journal of Food, Agriculture and Environment, 10(2), 190–195.
Google Scholar
Gyawali, R., & Ibrahim, S. A. (2014). Natural products as antimicrobial agents. Food Control, 46, 412–429.
10.1016/j.foodcont.2014.05.047
CAS Web of Science® Google Scholar
Hayes, J. E., Stepanyan, V., Allen, P., O'Grady, M. N., & Kerry, J. P. (2010). Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties. Meat Science, 84(4), 613–620.
10.1016/j.meatsci.2009.10.020
CAS PubMed Web of Science® Google Scholar
Jemai, H., El Feki, A., & Sayadi, S. (2009). Antidiabetic and antioxidant effect of hydroxytyrosol and oleuropein from olive leaves in alloxan-diabetic rats. Journal Agricultural and Food Chemistry, 57, 8798–8804.
10.1021/jf901280r
CAS PubMed Web of Science® Google Scholar
Jimenez, P., Masson, L., Barriga, A., Chávez, J., & Robert, P. (2011). Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent-extraction. European Journal of Lipid Science and Technology, 113(4), 497–505.
10.1002/ejlt.201000445
CAS Web of Science® Google Scholar
Keys, R. (1981). Cubic convolution interpolation for digital image processing. IEEE Transactions on Acoustics, Speech, and Signal Processing, 29(6), 1153–1160.
10.1109/TASSP.1981.1163711
Web of Science® Google Scholar
Korukluoğlu, M., Şahan, Y., Yiğit, A., Özer, E. T., Güçer, Ş. (2004). In-vitro antibacterial activity of olive leaf (olea europea l) extracts and their chemical characterization. In 4th Aegean Analytical Chemistry Days, Proceeding Book, Kuşadası-Aydın/Turkey, pp. 569–571.
Google Scholar
Lafka, T. I., Lazou, A. E., Sinanoglou, V. J., & Lazos, E. S. (2013). Phenolic extracts from wild olive leaves and their potential as edible oils antioxidants. Food, 2(1), 18–31.
10.3390/foods2010018
PubMed Google Scholar
Liu, Y., McKeever, L. C., & Malik, N. S. (2017). Assessment of the antimicrobial activity of olive leaf extract against foodborne bacterial pathogens. Frontiers in Microbiology, 8, 113.
PubMed Web of Science® Google Scholar
Okur, M. (2011). Determination of microorganisms causing problems in the interim and post production periods of red sweet pepper paste and developement of elimination methods to those problems (M.Sc. Thesis). Süleyman Demirel University Graduate School of Natural and Applied Sciences, Isparta, 44 p.
Google Scholar
Pereira, A. P., Ferreira, I. C., Marcelino, F., Valentão, P., Andrade, P. B., Seabra, R., … Pereira, J. A. (2007). Phenolic compounds and antimicrobial activity of olive (Olea europaea L. cv. Cobrançosa) leaves. Molecules, 12(5), 1153–1162.
10.3390/12051153
CAS PubMed Web of Science® Google Scholar
Rakshit, M., & Ramalingam, C. (2013). Gum acacia coating with garlic and cinnamon as an alternate, natural preservative for meat and fish. African Journal of Biotechnology, 12(4).
Google Scholar
Şentürk, A. (1986). Research on the effect of bitterness in pepper on the duration of thermal death of microorganisms causing pepper paste degradation. Çanakkale Food Control and Research Institute Directorate Çanakkale.
Google Scholar
Soler-Rivas, C., Espín, J. C., & Wichers, H. J. (2000). Oleuropein and related compounds. Journal of the Science of Food and Agriculture, 80(7), 1013–1023.
10.1002/(SICI)1097-0010(20000515)80:7<1013::AID-JSFA571>3.0.CO;2-C
CAS Web of Science® Google Scholar
Sousa, A., Ferreira, I. C. F. R., Calhelha, R., Andrade, P. B., Valentão, P., Seabra, R., … Pereira, J. A. (2006). Phenolics and antimicrobial activity of traditional stoned table olives ‘alcaparra’. Bioorganic and Medicinal Chemistry, 14, 8533–8538.
10.1016/j.bmc.2006.08.027
CAS PubMed Web of Science® Google Scholar
Späth, H. (1995). One dimensional spline interpolation algorithms. Wellesley, MA: AK Peters/CRC Press.
10.1201/9781439864715
Google Scholar
Sudjana, A. N., D'Orazio, C., Ryan, V., Rasool, N., Ng, J., Islam, N., … Hammer, K. A. (2009). Antimicrobial activity of commercial Olea europaea (olive) leaf extract. International Journal of Antimicrobial Agents, 33(5), 461–463.
10.1016/j.ijantimicag.2008.10.026
CAS PubMed Web of Science® Google Scholar
Tiwari, B. K., Valdramidis, V. P., O'Donnell, C. P., Muthukumarappan, K., Bourke, P., & Cullen, P. J. (2009). Application of natural antimicrobials for food preservation. Journal of Agricultural and Food Chemistry, 57(14), 5987–6000.
10.1021/jf900668n
CAS PubMed Web of Science® Google Scholar
Tsimidou, M. Z., & Papoti, V. T. (2010). Bioactive ingredients in olive leaves. In V. R. Preedy & R. R. Watson (Eds.), Olives and olive oil in health and disease prevention (pp. 349–356). New York, NY: Academic Press.
10.1016/B978-0-12-374420-3.00039-5
Web of Science® Google Scholar
Uylaşer, V., & Başoğlu, F. (1997). Research on the changes of bacteria and yeast flora and effects of spoilage on tomato paste production stage. Gıda/The Journal of Food, 22(1), 85–92.
Google Scholar
Vogel, P., Kasper Machado, I., Garavaglia, J., Terezinha Zani, V., de Souza, D., & Morelo Dal Bosco, S. (2015). Polyphenols benefits of olive leaf (Olea europaea L) to human health. Nutrición Hospitalaria, 31(3).
Web of Science® Google Scholar
Yassıhöyük, N. (2012). Ergosterol and patulin levels of dried tomatoes, dried peppers and paprika paste (M.Sc. Thesis). Pamukkale University Graduate School of Natural and Applied Sciences, Denizli, 62 p.
Google Scholar

Citing Literature

Volume41, Issue7

November 2018

e12861

Determination of the protective effects of olive leaf extracts on microbiological and physicochemical properties of pepper paste using the image processing methods

Abstract

Practical application

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

Determination of the protective effects of olive leaf extracts on microbiological and physicochemical properties of pepper paste using the image processing methods

Abstract

Practical application

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

Related

Information