ArticleJournal of the science of food and agriculture2026
Effect of packing conditions on the acrylamide content in black ripe olives.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundBlack ripe olives are considered a 'low-acid canned food' and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the influence of packing conditions on the acrylamide production in black olives.
resultsA reduction in acrylamide content of up to 20-30% was achieved by raising the pH of the fruit before packing above 7. Lactic acid improved color and addition of calcium chloride to the cover brine enhanced firmness. Sodium bicarbonate decreased acrylamide by up to 35%, although severe softening occurred. Packaging under CO
conclusionThe study identifies pH modulation as an effective mitigation strategy for acrylamide in black olives, but highlights trade-offs between reduction efficacy, texture quality and packaging conditions. The proposal does not solve the problem completely, but it may be viable on an industrial scale and will therefore provide the table olive industry with new tools to mitigate the presence of acrylamide in black olives. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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