Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1658: Mineral-Fortified and Sodium-Reduced Pimento-Paste-Stuffed Spanish-Style Manzanilla Olives
Foods doi: 10.3390/foods15101658
Authors:
Antonio López-López
José María Moreno-Baquero
Antonio Garrido-Fernández

This study evaluates the concentrations and distributions of major minerals in pimento-paste-stuffed Spanish-style olives, their mineral-fortified products, and their components. Mineral partitioning was assessed using the distribution coefficient (Kd). Model formulations and optimisation were performed using Response Surface Methodology (RSM). In the raw pimento-paste-stuffed olives, sodium was highest in the brine compared to the whole product, pitted olives, or stuffing. The Kd was < 1 on a whole-product basis but approached equilibrium (Kd = 1) when moisture was factored in, indicating a balance between product moisture and brine. Desalting reduced mainly sodium, potassium, and magnesium, followed by calcium, phosphorus, and other minor naturally occurring minerals. Fortification through packaging brines resulted in a product with low sodium (~7.1 g/kg, 30% of the Daily Reference Intake, DRI) and potentially high levels of potassium (up to~5.4 g/kg; 27% DRI), calcium (~4.6 g/kg; 58% DRI), and magnesium (~1.8 g/kg; 32% DRI). For practical purposes, mineral profiles were grouped into four formulation categories: sodium-dominant, calcium-rich, potassium–calcium-abundant, and potassium–magnesium-rich. RSM optimisation showed that brines containing 1.189% KCl, 0.334% CaCl2, and 0.978% MgCl2 achieved the most desirable mineral balance, enabling substantial sodium reduction while enhancing nutritional value.