The research, published in the journal Foods, focuses on the Sevillian-style Manzanilla olive and uses a technique combining the reformulation of the packaging brine with a mathematical model to optimize the nutritional profile. The goal is to offer a healthier product that meets health recommendations to reduce sodium intake, associated with cardiovascular risks, and the growing demand for foods with higher nutritional value.
Table olives, a traditional food of the Mediterranean diet, typically have a high salt content for preservation. With the new formulation, a serving of about 30 grams would provide around 9% of the recommended daily sodium intake, compared to the current 18%. The incorporated minerals, such as potassium, calcium, and magnesium, contribute to blood pressure control, bone health, and muscle and nerve function, respectively.
Scientists at the IG-CSIC chose to modify the packaging phase, performing a partial desalting and subsequently enriching the brines with potassium, calcium, and magnesium salts. Using a statistical tool called Response Surface Methodology, they developed a mathematical model that predicts the effect of different salt combinations on the final product, avoiding countless experimental trials.
The results indicate that it is possible to obtain olives with approximately 50% less sodium while significantly increasing mineral content. Some formulations reached potassium levels that provide up to 27% of the recommended daily intake, while calcium and magnesium represented around 55% and 50%, respectively. These new formulations could facilitate nutritional claims on labeling, such as "reduced in salt" or "enriched in minerals".
Researcher Antonio Garrido from IG-CSIC highlights that the study can contribute to expanding and consolidating the olive market, responding to the industry's and consumer's interest in healthier products. The developed strategy is adaptable to different formulations and can be applied to other fermented foods. Previous studies by the same group had already laid the groundwork for the commercialization of low-salt olives.
