## 3 Results and Discussion
### Assay 2: Effect of Healthy Stuffing in Acrylamide Concentration and Consumers Acceptance  
After the execution of assay 2, the concentration of acrylamide in olives filled with phenol-rich aromatic hydrocolloids was studied (Table 3). ### Assay 2: Effect of Healthy Stuffing in Acrylamide Concentration and Consumers Acceptance  
After the execution of assay 2, the concentration of acrylamide in olives filled with phenol-rich aromatic hydrocolloids was studied (Table 3). It can be observed that acrylamide was detected in the samples after heat treatment and subsequent stuffing. The levels of this compound ranged between 332.1 ng g\({}^{-1}\) and 365.2 ng g\({}^{-1}\) for the proposed controls: olives stuffed without and with hydrocolloids (1 and 2). Olives stuffed with hydrocolloid (Control 2) presented a higher concentration of acrylamide, although both controls presented significant differences. This may be due to the composition of the hydrocolloid [23] which, when subjected to high temperatures, leads to the degradation of the stuffing. The carbohydrate part of the hydrocolloid has contributed in the Maillard reaction to synthesize acrylamide [18; 40]. It can be concluded that acrylamide was already present in the control samples before adding any other additive to the olive. In the case of the aromatic fillers, the values of acrylamide concentration were comprehended between 165.5 ng g\({}^{-1}\) and 308.2 ng g\({}^{-1}\) for dilution 1 and between 195.7 ng g\({}^{-1}\) and 90.7 mg g\({}^{-1}\) for dilution 2, with significantly different values for both. The difference between the ranges of concentrations is coherent with the dilutions carried out. For the dilution 2, 45% less acrylamide was found due to the inhibition activity of the bioactive stuffing. The set of studies that support the appearance of this toxic compound after sterilization are well known in the literature [16; 21]. Similarly, there has been research demonstrating the use of olive industry by-products as healthful additives [30; 41]. That said, we are not aware of any studies that have proposed the use of aromatic hydrocolloid fillers as healthful by-products to improve the bioactive and organoleptic quality of California-style black table olives. Delving further into the behavior of the aromatic fillers, it can be observed that for the 'Sangaree' filler, the highest acrylamide values were obtained with 308.2 ng g\({}^{-1}\) and 195.7 ng g\({}^{-1}\) for dilutions 1 and 2, respectively. The filler that mitigated the most the final acrylamide concentration was 'Thyme,' with 150.5 ng g\({}^{-1}\) and 90.7 ng g\({}^{-1}\), presenting between 59% and 75% less acrylamide compared to Control 2. This may be due to the richness in bioactive compounds of these spices and herbal odors, such as thyme, rosemary, green tea extracts or oregano, studied by other researchers [21; 42]. In addition, it was also observed that, for dilution 1, there were no significant differences for the fillings of 'Oregano' and 'Peppers' as well as for 'Garlic' and 'Thyme' and, in the same way, for 'Mojo Picon' and 'Eggplant.' In parallel, there was no statistical difference for 'Oregano' and 'Garlic' and for 'Mojo Picon' and 'Eggplant' for dilution 2 (Table 3). In other studies, some authors have studied the application of these fillers for commercial purposes to alleviate defects in table olives produced during fermentation and industrial processing [23; 43; 44]. Everything discussed in the previous paragraph concords with the data for total phenols shown in Figure 3.  
In the same way as for the acrylamide concentrations, the values of total phenols were significantly different from each other. In addition, Controls 1 and 2 showed the lowest levels of total phenols, with 24.5 mg GAE 100 g\({}^{-1}\) and 20.5 mg GAE 100 g\({}^{-1}\), respectively. As for the rest of the fillers, the aromatic 'Thyme' continued to be the one with the best bioactive capacity with 65.3 mg GAE 100 g\({}^{-1}\) and 86.5 mg GAE 100 g\({}^{-1}\) for dilutions 1 and 2, respectively.