Technological and quality effects of partial sodium replacement with potassium and calcium chlorides in traditionally fermented green Nabali Baladi table olives (Olea europaea L.)

This study evaluated the viability and quality effects of partially replacing sodium chloride with potassium and calcium chlorides in traditionally fermented green Nabali Baladi table olives (Olea europaea L.). Five mineral salt formulations of olives were fermented for 180 days and observed. To assess potential effects of salt substitution on fermentation and fermentation quality, water activity, pH evolution, texture, bioactive compounds, mineral composition, and sensory characteristics were compared. Reformulated brines had slightly higher water activity values (0.947?0.958) than that of the NaCl control (0.942), but fermentation in each treatment was normal and steady in all treatments, and this was indicated by increasing acidification indicating stable fermentation. Texture markedly decreased during fermentation, and the puncture strength decreased from around 16.7 N to 9.1?11.5 N, and CaCl2-containing brines had a higher firmness at later stages (higher than conventional brine). The bioactive compounds decreased with progression; compound-dependent reduction (?15?70%) was observed, but a mixed salt type formulation resulted in enhanced phenolic retention in later stages of treatment. Mineral content analysis showed a substantial decrease in sodium content (1320 to 122 mg/100 g) and significant increases in potassium (up to 604 mg/100 g) and calcium (up to 475 mg/100 g), showing that there is effective ion exchange between olives and brines. Through sensory evaluations, a stronger bitterness was observed in the solutions containing KCl and enhanced texture in CaCl2 formulations; however, mixed-salt formulations showed the most balanced sensory characteristics. In general, the integrated NaCl/KCl/CaCl2 brines represent a strong solution towards sodium reduction coupled with the preservation of fermentation performance, nutritional quality, and sensory acceptability.