Innovative salt replacement for green Spanish-style olives using potassium, calcium, and magnesium chlorides during packaging

This work aimed to enhance green Spanish-style Manzanilla table olives by replacing salt with K, Ca, and Mg chlorides in innovative packaging, utilising Response Surface Methodology (RSM). Both the added replacers and naturally occurring minerals were considered. RSM allowed the development of predictive models for K, Ca, Mg, and Mn (initially present) in olive flesh and their contributions to Reference Daily Intakes (RDI) based on the added salts. The sodium content in the new products decreased from 1.4 g/100 g flesh to 0.68 g/100 g flesh, while K, Ca, and Mg concentrations could increase up to 0.50, 0.45 and 0.15 g/100 g flesh, respectively. Added salt contributions to RDI could reach 25, 60, and 44 % for K, Ca, and Mg. Minimal differences between analytical data-derived minerals and predicted values were minimal, suggesting reliable model performance for nutrition labelling. Results assist the industry in creating nutritionally enhanced table olive products.