Packaging of Olive Oil: Quality Issues and Shelf Life Predictions

Kanavouras, Antonis; Hernández‐Muñoz, Pilar; Coutelieris, Frank A.

doi:10.1080/87559120600865149

Cited by 40 publications

(40 citation statements)

References 51 publications

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“…Innovative methods include Nuclear Magnetic Resonance (NMR), Isotope Ratio Mass Spectroscopy (IRMS), Differential Scanning Calorimetry (DSC), Fourier Transform Infrared Spectroscopy (FTIR) and Solid-phase Microextraction-Gas Chromatography/Mass Spectroscopy (SPME-GC/MS) for the determination of volatiles (Kiritsakis, Kanavouras, & Kiritsakis, 2002;Sacco, Brescia, Sgaramella, & Sacco, 2005). Predictive modeling using advanced statistical techniques has been also used to evaluate olive oil stability (Kanavouras, Hernandez-Münoz, & Coutelieres, 2006;Zanoni, Bertuccioli, Rovelline, Marotta, & Mattei, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

2010

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Section: Introductionmentioning

confidence: 99%

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

2010

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“…Real-time shelf-life testing allows data collection under normal storage 2 Journal of Food Quality conditions and reflects actual changes in EVOO matrix over time [22]. On the other hand, this process requires consistent storage conditions and can be extremely time consuming when the quality depletion of EVOO proceeds fairly slowly under normal storage conditions [21].…”

Section: Introductionmentioning

confidence: 99%

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Wang

2018

Journal of Food Quality

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Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on "shelf life" as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.

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“…The use of stainless steel (SS) is generally limited to tanks and oil tankers for transportation. 10,11 As reviewed by Kanavouras et al (2006) and Tsimis et al (2002) 10,11 plastics materials and tinplate, although widely used for packing and bottling of vegetable oils, have some disadvantages deriving from chemical migration and the limited protection against oxygen. Glass offers advantages related to its impermeability to gases, but do not prevent photoxidation.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, it is important for preserving antioxidant compounds from degradation, and maintaining the peculiar sensory and nutritional characteristics. 10 The physic-chemical characteristics of the packaging material may signifi cantly affect the quality of EVOO. Migration and scalping phenomena may further affect the quality and safety aspects.…”

Section: Introductionmentioning

confidence: 99%

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Stainless steel bottles for extra virgin olive oil packaging: effects on shelf‐life

et al. 2010

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SUMMARYThe quality changes in extra virgin olive oil afforded by the conservation in bottles of different materials were assessed in a 12-month shelf-life test. Transparent clear glass (TCG), green coloured glass (CG) and stainless steel (SS) 250-ml bottles were studied (in triplicates) alternating natural and fl uorescent light to simulate the 'in the drugstore' conditions. Every 2 months, the quality decay was assessed by monitoring some chemicals parameters and by sensory evaluation. Principal component analysis evidenced a clustering of the samples as a function of storage time and bottle type. The SS bottles showed the best storage performances, whereas only minor differences were detected in TCG and CG. A large variability was detected within the replicated glass bottles, probably as a consequence of some uncontrolled variations in the light exposure. This was confi rmed by the measure of light intensity over the storing surface, which showed a large variability (15%) around an average value of 380 lux. Under light exposure, a limited antioxidant effect of phenolic compounds was recorded. Only some specifi c phenols seem to play an important role in oil protection against oxidation.

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Packaging of Olive Oil: Quality Issues and Shelf Life Predictions

Cited by 40 publications

References 51 publications

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Stainless steel bottles for extra virgin olive oil packaging: effects on shelf‐life

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