Shelf-life predictions for packaged olive oil based on simulations

Kanavouras, Antonis; Coutelieris, Frank A.

doi:10.1016/j.foodchem.2005.01.055

Cited by 43 publications

(35 citation statements)

References 16 publications

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“…Similar results were reported by Asap et al 14 135, 150 and 180 for 4 h, PVs of oil samples without TBHQ were respectively 11.37, 9.51 and 6.15 meq/kg and PVs of oil samples with TBHQ were respectively 10.85, 5.96 and 4.50 meq/kg. This was mainly due to the lower level of oxygen dissolved in oils & fats and rapider decomposition of hydroperoxides with higher heating temperatures 24,25 .…”

Section: Resultsmentioning

confidence: 99%

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Liu

et al. 2016

J. Oleo Sci.

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Section: Resultsmentioning

confidence: 99%

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Liu

et al. 2016

J. Oleo Sci.

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“…Although this drawback may be overcome by replicating the experimental design several times, the application of this model may be limited to EVOO samples being stored under optimal conditions that have minimal effects on the change of stability/instability indices and/or samples that yield similar rate of degradation kinetics for the same stability/instability indices combination. [34,36]. As listed in Table 1, volatile compounds are good indicators of olive oil quality as they are mainly produced through lipoxygenase pathway and chemical oxidation during processing and storage and contribute greatly to the olive oil flavor [39].…”

Section: Coutelieris Andmentioning

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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“…Moreover Kiritsakis and Dugan (1984) reported that peroxide values were higher for olive oil packaged in plastic containers as compared to those packaged in glass bottles in the dark. Kanavouras et al (2006) revealed instead that plastic containers had a particularly stronger protective role when oil was stored in the light, with respect to transparent glass. Besides in Italy the glass bottle is the most used, in other countries the olive oil packaging in plastic containers is developing.…”

Section: Plastic Materialsmentioning

confidence: 99%

“…At low temperatures the kinetic energy of reagent molecules decreases, the drop of mobility and collisions necessary for the formation of enzyme-substrate complex and their products occurs. Some studies (Gambacorta et al, 2004;Kanavouras & Coutelieris, 2006;Pristouri et al, 2010) demonstrated that high storage temperatures modify the olive oil quality, but less than the light exposition.…”

Section: Deterioration Agents In Olive Oil: Oxygen Light and Temperamentioning

confidence: 99%