title: Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers.
abstract: BACKGROUND
  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 weeks). However, this browning did not occur in the unpasteurized product without preservatives owing to the presence of microorganisms. In AlOx-coated PET + MDPE (aluminum oxide coating on polyethylene terephthalate + medium-density polyethylene) pouches, color changes were small or negligible throughout storage, especially if ascorbic acid was added to the packing solution (shelf life > 6.5 months).
  
  
  CONCLUSIONS
  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 Industry.
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa - CSIC, Pablo Olavide University Campus, Seville, Spain.
authors.forename: Antonio Higinio
authors.initials: AH
authors.lastname: Sánchez
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa - CSIC, Pablo Olavide University Campus, Seville, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: López-López
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa - CSIC, Pablo Olavide University Campus, Seville, Spain.
authors.forename: Víctor Manuel
authors.initials: VM
authors.lastname: Beato
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa - CSIC, Pablo Olavide University Campus, Seville, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: de Castro
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa - CSIC, Pablo Olavide University Campus, Seville, Spain.
authors.forename: Alfredo
authors.initials: A
authors.lastname: Montaño
mesh_terms: D003116:Color; D018857:Food Packaging / Q000295:instrumentation; D061353:Food Storage / Q000295:instrumentation; D005638:Fruit / Q000737:chemistry*; D031658:Olea / Q000737:chemistry*; D061352:Pasteurization / Q000295:instrumentation; D010969:Plastics / Q000032:analysis*
chemical_list: D010969:Plastics
keywords: browning; color; green table olives; pasteurization; plastic containers; storage