Summary of PrediAlo Project

Welcome to the Website of PrediAlo, the research project funded by Consejería de Economía, Innovación, Ciencia y Empleo de la Junta de Andalucia (Spain) which investigates with Aloreña Málaga table Olives.

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Junta Andalucia

 We like Aloreña, we research on Aloreña

Project overview

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The “Aloreña Málaga” table olive is nowadays the only table olives with protected denomination of origin (PDO) in Spain (Junta de Andalucía, BOJA 215). Currently, the sector is making great efforts, in collaboration with the administration, research centers and industry, to improve the production, processing and marketing of this type of table olive elaboration, which could expand its sales beyond the area where this cultivar grows (province of Málaga, Spain).

PrediAlo (Acronym of Predictive Microbiology in Aloreña) is a project of excellence funded by Andalusia Government (Spain), with the main objective of improving the food quality and safety of Aloreña Malaga table olive packing, together with the development of new technological processes for this type of table olive speciality (directly brined seasoned green cracked table olives). The main goals of this research project are:

i) to identify, at molecular level, the main species of microorganisms present in Aloreña de Málaga packing, which could be a health risk for consumers or represent a technology challenge for producers.

ii) to determine the causes why these microorganisms are present in the final product.

iii) to apply predictive microbiology techniques to quantify the effects of environmental factors and additives commonly used by the industrial sector (temperature, NaCl concentration, type of acid, etc) or new preservatives (zinc salt, natamycin, etc.) on the growth of these microorganisms.

iv) to develop new technological processes for the production of more natural and healthier products to increase sales.

v) to validate the obtained results at industrial scale .

Therefore, the present project aims to improve the process of packing, and indirectly of marketing, of the “Aloreña Malaga ” table olives, obtaining significant results that not only belong to science knowledge, but also, they can be transferred to the industrial sector. We also believe that many of the acquired knowledge will be useful in the packing of other table olives elaborations and fermented vegetables. Thereby, it will be possible to obtain a more stable product in the markets, but also, safer and healthier for consumers, reducing the risk of growth of both pathogenic and spoilage microorganisms using the least amount possible of preservatives.

Reference of the Project: PrediAlo (AGR-7755)

Full title: Control of microbial populations in PDO Aloreña Malaga table olive packing

Leader of the Project: Francisco Noé Arroyo López, Ph.D.

Number of research team members: 16

Project duration: 4 years (from 16/05/2013 to 15/05/2017)

Subject Area: Food Science and Technology

Keywords: Canned vegetables, food security, predictive microbiology, spoilage microorganisms, table olives.

The Research Team

The research team of PrediAlo is formed by a total of 12 Ph.D. and 4 hired researchers belonging to Instituto de la Grasa (CSIC, Spain), the University of Cordoba (UCO, Spain) and the University of Turin (Italy). The different aspects treated in PrediAlo reflect the interdisciplinary structure of the project and the need for cooperation between different research groups in the field of Food Science and Technology. In fact, it is formed by a multidisciplinary team with extensive knowledge in the following scientific disciplines: predictive microbiology, analytical chemistry, molecular biology, sensory analysis, statistics, quality and food safety.

From Instituto de la Grasa (IG), belonging to Spanish Research Council (CSIC), participate the research team AGR-125. This group has extensive experience and international prestige (>40 years) in all matters related to processing, preservation and packing of table olives. The members of the group involved in this project are:

IG-GRUPO

Francisco Noé Arroyo López, PhD. (PI). Ramón y Cajal CSIC. fnarroyo@cica.es

Antonio Garrido Fernández,PhD. Ad honorem Professor CSIC. garfer@cica.es

Pedro García García, Ph.D. Senior research CSIC. pedrog@cica.es

Rufino Jiménez Diaz, Ph.D. Senior research CSIC. rjimenez@cica.es

Francisco Rodríguez Gómez. TEGM CSIC. frgomez@ig.csic.es

Veronica Romero Gil. Predoctoral fellowship. vromerogil@gmail.com

Antonio Benítez Cabello. Master Student. benitez158@hotmail.com

Postal address: Logo CSICInstituto de la Grasa (CSIC). Food Biotechnology Department. Avda Padre García Tejero nº4 . 41012, Seville, Spain.

From University of Cordoba (UCO), the participant research team belongs to HIBRO group (AGR-170), which makes an excellence research in the field of Food Science and Technology, especially in nutrition, food safety and quality, with a wide national and international reputation. The HIBRO members involved in this project are:

Grupo HIBRO 2014

Francisco Rincón, Ph.D. Tenured Professor UCO. frincon@uco.es

Gonzalo Zurera Cosano, Ph.D. Tenured Professor UCO. gzurera@uco.es

Rosa María García Gimeno, Ph.D. Staff Professor UCO. bt1gagir@uco.es

Antonio Valero Diaz, PhD. Associate Professor UCO. bt2vadia@uco.es

Elena Carrasco Jiménez, Ph.D. Associate Professor UCO. bt2cajie@uco.es

Fernando Pérez Rodríguez, Ph.D. Associate Professor UCO. b42perof@uco.es

Postal Addrelogo UCOss: Department of Technology and Food Science. Agrifood Campus of International Excellence. University of Cordoba. Rabanales Campus s/n. Darwin Building. Crta Madrid-Cadiz Km 396A. 14014, Córdoba, Spain.

 

JBG

From University of Turin (UNITO), the participant is Joaquín Bautista Gallego Ph.D. (joaquin.bautistagallego@unito.it). His research lines are currently focused on the application of molecular techniques for the characterization and identification of microorganisms in foods and the isolation and selection of microorganisms with probiotic potential.

logo Unito

Postal Address: DIVAPRA, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin. Via Leonardo da Vinci 44, 10095 Grugliasco, Italy.

Industrial Sector

Because of the type of call where this project was funded (excellence with application to industries), it was designed to be closely related to the industrial sector of PDO Aloreña de Málaga table olives. The following companies and associations participate actively in the development of this project:

Grupo Empresas

Especially, we appreciate the participation and the high degree of dedication of the following persons:

*Mr. Miguel Ángel Ruiz Bellido (Chairman SC Sierra de las Nieves Aloreña – Group).

*Ms. Margarita Jiménez (Rural Development Group Valley of Guadalhorce). Technical coordinator of the project with the industrial sector.

*Ms. Toni Bravo and Maria Jose Bravo (Aceitunas y Encurtidos Bravos SA) .

*Mr. Daniel Arias Meneses (President SCA COPUSAN Purisima Santiago).

*Mr. Victor Castillo González (President Rural Development Group Valley of Guadalhorce).

*Mr. Diego Gastillo Ortuño (President of the Aloreña de Málaga Association).

*Mr. Mateo Bellido (President of the PDO Aloreña Málaga table olives).

Doctoral Thesis

Within the framework of the PrediAlo project, and in collaboration with Agrifood Campus of International Excellence (ceia3) belonging to Cordoba, Jaen, Almeria, Cadiz and Huelva Universities, we are developing two doctoral thesis enrolled to the doctoral program of AgriFood of the University of Córdoba (Spain):

Title: Control of microbial populations in Aloreña Malaga table olive packing: Enhanced of the quality and microbiological safety of the final product.

Fellowship student: Ms. Veronica Romero Gil (Graduated at biological science by University of Seville)

Veronica

Directors: Francisco Noé Arroyo Lopez Ph.D. & Pedro García García Ph.D. (IG-CSIC).

Advisor: Rosa María García Gimeno, Ph.D. (UCO).

Objectives: i) identification, at molecular level, of the main microbial species which could cause a technological or healthy risk in Aloreña de Málaga table olive packing, ii) quantification, using predictive microbiology techniques, of the effect of different variables (pH, salt, preservatives, bioprotectors presence of microorganisms, etc.) on the growth of potentially pathogenic or spoilage microorganisms, iii) developing of new technological processes to achieve more natural and healthier products, and iv) validation of the results obtained in more real packing conditions at industry scale. This thesis pretends to transfer to Aloreña Málaga industrial sector general processing and packing conditions that minimize the growth and survival of undesirable microorganisms, leading to more stable and healthier products for consumers, and subsequently, with higher added value.

Title: Effect of diverse modifications on the physico-chemical, microbiological and sensory characteristics of PDO “Aloreña Malaga” table olives: Study of the HACCP - Hazard Analysis Critical Control Point at industry.

Pre-Doctoral Student: Mr. Miguel Angel Ruiz Bellido (Graduated at biological science by University of Málaga, Spain).

MAB

Directors: Pedro García García, Ph.D. & Francisco Noe Arroyo López, Ph.D. (IG-CSIC).

Advisor: Dr. Antonio Valero Diaz (UCO).

Objectives: i) development of a detailed scientific study of the major elaboration processes that characterize the PDO Aloreña Malaga table olives, ii) to study the impact that certain modifications of the traditional process may have on the physico-chemical, microbiological and sensory characteristics of the final product, iii) to revalue the product by addition of microorganisms with probiotic potential, iv) development of new processing alternatives, v) to analyze the production systems in different companies for establishing a Hazard Analysis Critical Control Point at industrial scale. Then, the overall goal is to obtain enough scientific evidences to improve and develop new processing system in this type of table olive speciality. Also, to determine the causes why microorganisms are present in packing and design strategies to reduce their population levels.

Click here to see the major scientific achievements obtained at this moment

Contact with us. Please, for any suggestions, doubts or comments about PrediAlo Project feel free to contact with us using the contact form.

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