TY  - JOUR
AU  - Kekes, Tryfon
AU  - Tzia, Constantina
PY  - 2026
DA  - 2026/09/30
TI  - The Effect of Edible Coatings in the Preservation of Green Olives
JO  - Recent Progress in Science and Engineering
SP  - 020
VL  - 02
IS  - 03
AB  - The primary objective of the present work was to evaluate the effect of edible coatings in the preservation of green olives. Two different polysaccharides (chitosan and pectin) and a mixture of them were used as edible coatings on table green olives, which were subsequently packaged under modified atmosphere conditions and stored at three temperatures (4, 20, and 40°C). During storage, the weight loss, color change, texture, pH, salinity, acidity, as well as the sensory characteristics of the olives were evaluated. Edible coatings proved to significantly contribute to preserving olive quality by limiting physicochemical and sensory alterations during storage. Pectin showed the strongest preservation performance, limiting weight loss to approximately 1.52% compared with 2.7% for the uncoated samples after 42 days at 4°C, while ΔE remained below 2 throughout storage. Kinetic analysis using the Arrhenius model confirmed that edible coatings decreased the rate of sensory degradation and extended the predicted shelf life of the olives, with pectin coatings showing the greatest increase in shelf life (111 days for pectin-coated olives at 4°C, compared with 64 days for the uncoated samples). Overall, the results highlight the potential of pectin-based edible coatings, particularly pectin alone, as a practical natural preservation approach for the food industry. Their application in combination with modified atmosphere packaging may contribute to maintaining the quality, sensory acceptability and commercial shelf stability of green table olives during storage.
SN  - 3067-4573
UR  - https://doi.org/10.21926/rpse.2603020
DO  - 10.21926/rpse.2603020
ID  - Kekes2026
ER  -