Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions
2019
Lolis, A. | Badeka, A.V. | Kontominas, M.G.
The effect of bag-in-box (B) packaging material on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time (0–120 days) and temperature (22 °C and 37 °C). Olive oil packaged in tin-plated steel (S) containers served as control. Olive oil sampling was carried out every 20 days, assessing quality deterioration by monitoring multiple quality parameters: acidity, PV, K232, K270, ΔK, color, total phenolic content (TPC), FA composition and volatile compounds’ profile. Based mainly on acidity, PV, K232, and K270 values, samples packaged in S could no longer rank as EVOO after 80 days of storage at 22 °C, and after 60 days at 37 °C. Samples stored in B retained EVOO specifications throughout storage at 22 °C and had a 100 days shelf life at 37 °C. Conclusively, results showed that B packaging proved to be more suitable for all olive oil samples even for those exposed to abuse temperatures.
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