Replacing Brine with Chitosan Solution: A Sustainable, Low-Sodium Strategy for Table Olive Preservation

In response to the environmental and health concerns associated with high-sodium brine disposal and the sodium content in table olives, this study proposes a novel, sustainable preservation method that completely replaces traditional brine with chitosan solutions. Three food-grade chitosan solutions were formulated using acetic acid, vinegar, and vinegar neutralized with baking soda as alternative liquid media for preserving Kalamata olives. Over a five-month storage period with a one-year endpoint, these solutions were evaluated against a conventional 8% NaCl brine control. The chitosan-based systems demonstrated effective microbial control, maintaining significantly lower total viable counts for most of the storage period, while yeast and mold populations were comparable to or slightly higher than the control over extended storage. Notably, they reduced the medium’s salinity by 75–85%, directly addressing the issue of high sodium content. The chitosan solutions also provided superior pH stability and color maintenance in the olives. A key finding was the distinct nature of the interaction between the olives and the chitosan medium compared to brine: while antioxidant activity within the olive flesh declined, the chitosan solutions themselves exhibited high and stable intrinsic antioxidant capacity (>78%), acting as an active antioxidant reservoir—a dynamic not observed with traditional brine. This research successfully validates chitosan solution as a viable, low-sodium, brine-free preservation medium, offering a novel strategy for sustainable olive processing that valorizes seafood waste and aligns with circular economy principles.