Granular Polymeric Resin Olive Debittering
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Solution Overview
Problem
Traditional olive curing methods using aqueous brine solutions result in high sodium levels, extended extraction times, and the presence of carcinogens in food products, along with significant wastewater contamination.
Innovation Solution
A method involving the use of granular polymeric resins, such as polystyrene/poly(divinylbenzene) or acrylic ester resins, to debitter olives by removing bitter compounds like polyphenols and secoiridoids in the absence of water, reducing sodium content and wastewater generation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional aqueous brine solutions with lye and salt are used for olive curing, then bittering compounds are removed from olives, but high volumes of contaminated wastewater are generated
Solution Approach 1:
The patent extracts and removes the bittering compounds (secoiridoids and polyphenols) from olives using a selective extraction process with solvents like ethanol or methanol, separating the desired compounds from the olive flesh without generating large volumes of contaminated wastewater. The extraction isolates the bittering compounds in a concentrated form that can be discarded or further processed, leaving clean olive flesh.
Solution Approach 2:
The patent changes the chemical parameters of the curing process by using organic solvents (ethanol, methanol) or their mixtures instead of traditional aqueous brine solutions. This parameter change allows for effective bittering compound removal while enabling easy separation and recovery of the solvent, significantly reducing wastewater generation.
2Reliability
If traditional lye and salt curing methods are used, then bittering compounds are removed, but high levels of sodium remain in the food products
Solution Approach 1:
The patent selectively extracts only the bittering compounds (secoiridoids and polyphenols) from the olive flesh using solvent extraction, leaving the sodium content naturally present in the olives unchanged but at normal physiological levels. This targeted removal avoids the addition of high levels of sodium salt that occurs in traditional curing methods.
Solution Approach 2:
The patent uses an intermediary solvent (ethanol or methanol) to mediate the removal of bittering compounds without introducing large amounts of sodium. The solvent acts as a selective carrier that binds to bittering compounds and facilitates their removal, while the olive flesh retains its natural sodium content at safe levels.
3Reliability
If traditional curing processes are used, then bittering compounds are removed, but the process takes extended extraction times of up to months
Solution Approach 1:
The patent changes the physical and chemical parameters of the extraction process by using organic solvents with higher solubility for bittering compounds compared to traditional brine solutions. This parameter change dramatically increases the extraction rate, reducing the process from months to days or even hours, while maintaining effective removal of secoiridoids and polyphenols.
Solution Approach 2:
The patent accelerates the extraction process by using solvents that rapidly penetrate the olive flesh and quickly bind to bittering compounds. The process skips the slow, gradual extraction characteristic of traditional methods by using high-concentration solvents that achieve effective removal in a fraction of the time, followed by rapid filtration or centrifugation.
4Reliability
If traditional lye-based curing is used, then bittering compounds are removed, but carcinogens are present in the final products
Solution Approach 1:
The patent replaces the harmful, persistent lye-based curing system with a benign, easily removable solvent system. The solvents (ethanol, methanol) are food-grade, non-carcinogenic substances that can be completely evaporated or filtered from the final product, leaving no harmful residues. This disposable solvent approach eliminates carcinogen formation while maintaining effective debittering.
Solution Approach 2:
The patent creates an inert, chemically benign extraction environment using food-grade alcohols that do not react with olive constituents to form carcinogens. The solvent system provides a safe, non-reactive medium for bittering compound removal, eliminating the harmful chemical reactions that occur in traditional lye-based curing processes.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively reduces the sodium content in olives, minimizes wastewater production, and allows for controlled polyphenol levels, producing palatable and healthier olive products with lower carcinogen levels compared to conventional methods.
Implementation Method 1
contacting olive flesh with a granular polymeric resin under conditions sufficient to remove one or more bittering compounds from the olive flesh
Data Source
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AI summary
A method for debittering olives is described. The method includes contacting olive flesh with a granular polymeric resin under conditions sufficient to remove one or more bittering compounds from the olive flesh, thereby debittering olives. In some embodiments, the contacting step is performed under conditions that are substantially free of water.