Abstract
AbstractDegree of quality changes in coated and uncoated reference table olives are assed based on the analyses done with the extracted oil at different storage temperatures. The results reveal that storing the table olives after coating with chitosan reduces the product and embeds energy waste. Kinetic studies show that coating delays and slows down the lipid oxidation and decreases the maximum peroxide values attained. At all storage temperatures, the amounts of phenolics retained in the olives are significantly higher in the coated samples when compared with the uncoated references. The results show that coating may also raise the tolerable storage temperature by 14 °C. Coating 10% of the total global table oil production with chitosan may lead to up to 6720 MJ of storage energy savings and 546 t of less CO2 emissions into the atmosphere.Practical Applications: Coating olives with chitosan may improve the quality of the stored oils and reduce the energy requirement of the storage process and consequently reduce the amount of carbon dioxide emissions into the atmosphere compared to in‐brine storage method.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
