Modelling the degradation kinetics of naturally fermented table olives: Influence of packaging, brine, and temperature

This study evaluated the effects of packaging material (glass jars vs. plastic bags) and brine type (filtered fermentation vs. reconstituted) on the shelf-life of fermented table olives (cv. Nocellara Messinese ). Olives were pasteurized and stored at 20, 30, and 40°C for 210 days. Quality parameters were monitored in both olives and brines through physicochemical, colorimetric, antioxidant, and texture analyses. Significant declines in colour (L*, a*, b*, C*, BI), total polyphenols, antioxidant activity, and firmness were observed, particularly in plastic packaging. Glass jars with filtered fermentation brine better preserved phenolic content, antioxidant capacity, and visual/textural quality. pH remained below 4.2 in all samples, ensuring microbiological safety. Degradation kinetics were modelled using zero- and first-order reactions and the Arrhenius equation. Most parameters followed first-order kinetics, with temperature as a key factor. A novel integrated quality index (Texture/b*) was introduced to highlight imbalances between visual and mechanical degradation, showing high sensitivity to temperature-driven changes. Overall, glass jars combined with filtered fermentation brine proved the most effective strategy for preserving sensory and functional attributes. Additionally, reusing fermentation brine emerged as a sustainable, cost-effective practice that reduces waste and enhances quality. The kinetic model supports shelf-life prediction and eco-innovative practices in the table olive industry. • Glass jar combined with fermented brine best preserved olive quality. • Reported degradation parameters followed first-order kinetics with high R 2 . • Plastic packaging (PP/PE bags) led to a faster degradation of pigment and firmness. • A novel Texture/b* index for a multidimensional quality was assessed.