Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers

43 Páginas: 10 Tablas; 7 FigurasBACKGROUND There is an increasing interest in the use of pasteurizable plastic packaging by the olive industry. In order to investigate the change from traditional glass or varnished can containers to plastic packaging, the proper plastic material that is compatible with fermented olives while maintaining color quality during pasteurization treatment and storage must be selected. This work is focused on color stability in two distinct pasteurizable plastic containers with different oxygen permeability. RESULTS In PET + MDPE/EVOH (polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol) pouches, pasteurization provoked severe browning which drastically decreased their color shelf life ( 6.5 months). CONCLUSION The plastic material had a significant effect on the retention of color of the pasteurized product. The use of AlOx-coated PET + MDPE pouches could be an alternative to traditional packaging for the pasteurization and storage of Spanish-style green olives from a color quality standpoint. © 2017 Society of Chemical IndustryThe authors wish to thank the Andaltec R&D + I Foundation for providing financial support for carrying out this work. Also, part of the research work was supported by the Ministry of Economy and Competitiveness of the Spanish Government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF).Peer reviewe