Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste

This study aimed to extend the shelf life of non-thermally stabilised olive-based paste by adding different concentrations (0.2, 0.5, 1.0 g kg−1) of a natural Allium spp. extract and/or by using different packaging atmospheres (MAP1, 75% Ar-23% CO2-2% H2; MAP2, 70% N2-30% CO2) during refrigerated storage. Higher amounts of the natural extract gave the highest level of microbial inhibition, increased hardness, a greater release of aldehydes, esters, and ketones, and a better colour preservation when used with MAP1. The natural extract and MAP, either alone or in combination, produced no sensory defects (except for the control in MAP2), but a greater loss of typical olive flavour. The addition of the natural extract used with an appropriate MAP, can retain the quality attributes and extend shelf life for approximately 14 days longer than the control (without natural extract and MAP), and a better performance is achieved by using greater amounts of natural extract and MAP1.