Natural Preservation Strategy for Green Olives: Effects of Thyme Oil-Enriched Chitosan Edible Films on Physicochemical, Microbiological, and Sensory Attributes
Year: 2025
Type: article
Abstract: and ΔE*)) and microbiological (total viable count and yeast and mold count) and sensory properties. During the storage period, moisture loss was more evident in the control group, decreasing to 53.62 ± 0.33% by day 90. In contrast, the CS and CS+TO coatings significantly reduced moisture loss. Specifically, the CS+0.2% TO, CS+0.5% TO, and CS+1% TO treatments maintained moisture levels around 57-58% at the end of storage. The overall sensory results indicated that edible coatings, particularly those containing thyme oil, effectively preserved the visual and textural quality of green olives throughout storage. However, high concentrations of thyme oil slightly reduced taste acceptability. Therefore, CS+0.2% TO and CS+0.5% TO formulations appear to offer the most balanced performance, combining effective antimicrobial protection with favorable sensory properties. The maximum reduction in total viable count (TVC) and yeast-mold was observed in the CS+1% TO group, with values of 4.36 and 3.07 log CFU/g, respectively. It has been determined that chitosan films containing thyme oil have an inhibitory effect on microbial activity. Overall, these results demonstrate the usability of edible films as synthetic preservatives and edible coating systems offer promising potential for preserving both the safety and quality of table olives, while also supporting consumer acceptance.
Source: Journal of Food Protection
Institution: Ege University
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $2,300
OpenAlex ID: W4417290760