Effect of packing conditions on the acrylamide content in black ripe olives

The 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.