Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

Abstract

Scarce information is currently available relative to the use of polymeric materials as storage containers for extra virgin olive oil. This paper was devoted to study and compare the impact of glass and 3 types of packaging materials-polyethylene terephthalate (PET), high density polyethylene (HDPE), and polylactic acid (PLA) on Lebanese extra virgin olive oil (EVOO) up to 9 months under non-accelerated storage conditions. The acidity, peroxide value (PV), K 232 , K 270 , fatty acid profile, overall migration, and oil sorption into the packaging material were determined. Conventional titration, gas chromatography-mass spectrometry, and spectrophotometry were used to quantify the outcome measures at baseline, 3, 5, 7, and 9 months. Mixed model ANOVA was applied to assess differences according to polymer type and storage period at P < 0.05. All quality parameters (acidity, PV, K 232 and K 270 ), migration, and sorption significantly increased with increasing storage time for oil in contact with glass and plastic materials, especially between the 7th and 9th month of storage. Overall, PLA showed the least deterioration and interaction phenomena compared with PET and HDPE. While glass remains the best container for EVOO, PLA could potentially replace PET and HDPE for short-time storage under conventional storage conditions in Lebanese households.

Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

“…The percentage loss amounted to 23.4% and 16.8%, respectively. A fairly similar reduction in the content of oleic acid was observed by Zarazir et al [ 41 ], revealing percentage loss of this acid by 32.7% and 29.6% for extra virgin olive oil stored in PET and HDPE packaging under ambient temperature for 3 months. Substantially better maintenance of oleic acid was achieved by using glass (6.6%) and bio-based polylactic acid (PLA) packaging (18.2%).…”

“…In turn, the percentage increase in stearic acid content by 17.0% and 9.0% compared with the values of 15 days of storage was observed for LWEPs maintained in TR and DP packaging, respectively. The adverse effect of PET and HDPE has been demonstrated by Zarazir et al [ 41 ], revealing both accumulations of lipid peroxidation products and intensive sorption of FAs during storage of olive oil caused by a non-uniform surface and the presence of free volumes within amorphous regions of the polymers. However, an increase in the content of stearic acid in LWEPs maintained in TR and DP could also be a matter of moisture loss and LWEP shrinkage, contributing to the concentration of soluble solids content.…”