Packaging and Storage of Olive Oil

Piscopo, Amalia; Poiana, Marco

doi:10.5772/51827

Cited by 25 publications

(21 citation statements)

References 42 publications

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“…Several factors affect the quality of EVOO, including genetic (cultivar variety), agronomic (olive ripeness and harvest timing, irrigation, fertilization, and harvesting method), environmental (temperature, day length, and sunlight duration), geographical (cultivation area) factors, crop season, post-harvesting processing technique, packaging material and storage conditions (temperature, light and oxygen exposure, humidity, storage time) [4] [5]. Although EVOO is highly stable [6], it undergoes, from extraction to storage, oxidative and hydrolytic deterioration, termed "rancidity" attributed to lipid enzymatic hydrolysis and oxidation with partial loss of the oil characteristic sensory attributes and nutritional value [7].…”

Section: Introductionmentioning

confidence: 99%

“…Storage containers should not only provide protection from air, light, and humidity, but also have no chemical interaction with the oil phase which can alter oil quality and its safety aspects. Trends in EVOO storage have shifted in the last decades from the traditional metal and glass containers to rigid plastics because of their light weight, cost-effectiveness, good resistance to mechanical damage, adaptability to several types of closures, and potential for per-sonalized design and color [4]. However, plastic packaging is associated with a number of disadvantages such as porosity and permeability to gases and vapours, migration of small molecular weight substances (additives, monomers, oligomers) by transient diffusion from plastic to oil, and sorption of components including volatile compounds and lipids into the packaging [9].…”

Section: Introductionmentioning

confidence: 99%

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

Zarazir¹,

Rajab²,

Obeid³

et al. 2019

AJAC

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Zarazir¹,

Rajab²,

Obeid³

et al. 2019

AJAC

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show abstract

“…The presence of natural antioxidant components such as carotenoids, chlorophylls, and tocopherol is a typical characteristic of EVOO, which is an advantage in comparison with other vegetable oils that have these components removed because of the refining process they are submitted (Rizzo, Torri, Licciardello, Piergiovanni, & Muratore, ). Other important characteristic of EVOO is the predominance of monounsaturated fatty acids over the unsaturated ones, hence the intake of EVOO presents positive results in the increase of HDL (High‐Density Lipoproteins) and reduction of LDL (Low‐Density Lipoproteins) oxidation (Piscopo & Poiana, ). Because of its unique composition, nutritional value, and health benefits, EVOO has gained worldwide acceptance by ever‐more‐conscious consumers (Servili et al, )…”

Section: Introductionmentioning

confidence: 99%

Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra-virgin olive oil during storage

Stoll

Silva

Iahnke

et al. 2017

J Food Process Preserv

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The aim of this study was to verify the effectiveness of an active biodegradable film on the maintenance of extra‐virgin olive oil (EVOO) quality attributes. Level of peroxides, acidity, K232, color, chlorophylls, and carotenoids were determined as parameters to verify the oil quality over storage period. Maltodextrin was used to encapsulate anthocyanins and was the major component in the films, which were used as pouches to pack the oil. The samples were stored at 40°C, exposed to fluorescent light, and monitored during 12 days. The film successfully maintained the quality of EVOO under the limits established by Codex Alimentarius for over 8 days (13.6 meq O2/kg of peroxides at the 8th day), while the oil packed in polypropylene pouches was degraded before the 4th day of storage (326.5 meq O2/kg). Therefore, the results demonstrated the effectiveness of the film on maintaining the quality of EVOO and its promising application as active packaging. Practical application Extra‐virgin olive oil (EVOO) is an oxidation‐sensitive product and has been shown to quickly deteriorate when stored under less than ideal conditions. The study brings a new packaging possibility to the commercialization of EVOO with longer shelf‐life. The storage of extra‐virgin olive oil in biodegradable pouches produced with anthocyanins could preserve EVOO from oxidation and consequently extent its shelf‐life. The study proves the efficacy of an active biodegradable packaging on maintaining quality attributes of EVOO. The commercialization of EVOO in active biodegradable pouches could be an eco‐friendly and sustainable way to bring health and practicality to consumers.

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“…Low storage temperature also affects the EVOO quality, though less than high storage temperature. Researchers noticed that, over a period of 15 days, storage temperature below 4 • C caused a decrease of about 50% of the total polyphenols compared to freshly made EVOO [20].…”

Section: Sustainability 2019 11 X For Peer Review 3 Of 11mentioning

confidence: 99%

“…A typical Calabrian EVOO is produced with Carolea monovarietal olives, stored in stainless steel tanks placed in a dark environment for an average storage time of 12 months. The best range of temperature is from 8 to 22 • C [20].…”

Section: Sustainability 2019 11 X For Peer Review 3 Of 11mentioning

confidence: 99%

Assessment of Passive Retrofitting Strategies to Improve the Thermal Performance of Extra-Virgin Olive Oil Storage Area in Traditional Rural Olive Mills

Barreca

Praticò

2019

Sustainability

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The quality of extra-virgin olive oil (EVOO) is strongly correlated to the fatty acid alkyl esters (FAEE) content. High storage temperature leads to degradation of positive oil attributes in the long term, while low temperature develops rancidity quickly, thus reducing the consumer’s acceptance and, therefore, the shelf life of EVOO. In Calabria, there are many traditional olive mills, yet only few are utilized nowadays. This is mainly due to the low building performance—in particular to the temperature control inside the oil storage area. This paper illustrates the thermal analysis carried out on a famous historical olive mill located in Lamezia Terme, the best agricultural land in Calabria. A thermal retrofitting assessment was conducted, and eight different passive strategies were evaluated to improve the sustainability of the buildings.

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Packaging and Storage of Olive Oil

Cited by 25 publications

References 42 publications

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

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

Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra-virgin olive oil during storage

Assessment of Passive Retrofitting Strategies to Improve the Thermal Performance of Extra-Virgin Olive Oil Storage Area in Traditional Rural Olive Mills

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