Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types

Abstract

This work was aimed to study the effect of a thermal processing on brined olives (and their covering liquids) packaged in different types of containers (glass jar with two volumes and plastic pouches made of two materials). The results show an increase of antioxidant activity of all pasteurized olives because of the melanoidin formation in pulp after processing with no differences among materials and sizes of packaging. In this study, glass packaging involved lower depletion of total polyphenol content and better preservation of the α‐tocopherol content in olive pulp than plastic pouches during the processing. The olives packaged in PA/PE showed higher content of antioxidant compounds than the olives processed in OPA/PP pouches.Practical application: Practical application for the study entitled “Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types” regards the study of chemical changes on olives in different containers. Therefore in food industry the positive effect of heat and the right packaging form could be useful for preservation of olives and also enhancing of their functional properties. The results of this work showed an increased antioxidant activity in brined olives thermally treated, due to the melanoidin formation.Increase in antioxidant activity of table olives after pasteurization in different packaging types. B (Brined olives); P1 (Olives pasteurized in 370 mL‐glass jars); P2 (Olives pasteurized in 580 mL‐glass jars); P3 (Olives pasteurized in 450 mL‐PA/PE pouches); P4 (Olives pasteurized in 450 mL‐OPA/PP pouches).