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

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 a-tocopherol content in olive pulp than plastic pouches during the processing. Theolives packaged in PA/PE showed higher content of antioxidant compounds than the olives processed in OPA/PP pouches.