The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Heliyon

Mike Frank Quartacci¹  Angela Zinnai²  Francesca Venturi²  Anita Nari²  Guido Flamini³  Chiara Sanmartin³  Monica Macaluso³  Cristina Sgherri³  Isabella Taglieri⁴  Gianpaolo Andrich⁴ 

[1] Corresponding author.;Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy;Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy;

关键词: Food science;    Food analysis;   

DOI  :  

来源: DOAJ

【 摘 要 】

This research aimed to study the effects of packaging and storage temperature on the shelf-life of an extra virgin olive oil (EVOO) as it can occur in most points of sale. The evolution of the chemical and sensory characteristics of an EVOO, initially stored in stainless steel silos under nitrogen at 12–18 °C, was evaluated after packaging. Tinplate tin (TT) and greenish glass (GG), the most used packaging containers, and temperatures of 6 and 26 °C were taken into consideration. After 125 days from packaging all the samples maintained clearness, green and yellow reflections and the positive sensory notes of bitterness and pungency of the starting EVOO. Shelf-life of EVOO was significantly affected by different storage conditions: oil samples stored in GG at 6 °C preserved for the most part the positive attributes, whereas those stored in TT at 26 °C showed a significant presence of the rancid flavor due to oxidative processes. Moreover, samples stored in GG at 6 °C maintained the highest bitterness intensity and did not show defects at the end of the storage period. The results suggest that storage in GG at a low temperature could represent a promising storage condition to slow-down the oil degradation during market storage.

【 授权许可】

Unknown