Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality features during storage. A full factorial design was applied...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/6/1228 |
| _version_ | 1797611717707956224 |
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| author | Anna Díez-Betriu Agustí Romero Antonia Ninot Alba Tres Stefania Vichi Francesc Guardiola |
| author_facet | Anna Díez-Betriu Agustí Romero Antonia Ninot Alba Tres Stefania Vichi Francesc Guardiola |
| author_sort | Anna Díez-Betriu |
| collection | DOAJ |
| description | Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality features during storage. A full factorial design was applied to an UO and to the same oil after filtration to evaluate the effect of storage temperature (room temperature, 4 °C and –20 °C) and freezing speed (slow-freezing, in the freezer at −20 °C and fast-freezing, in a bath of liquid nitrogen). Official quality parameters, polar and nonpolar phenolic compounds, oxidative stability index, volatile compounds and descriptive sensory profile were measured periodically over 24 months of storage in the dark. Storage temperature influenced the quality of both UO and FO, but in different ways. At non-freezing temperature, UO experienced a severe decrease in its sensory quality compared to FO, mainly due to the hydrolysis of secoiridoids and degradation of the volatile fraction, but storage at −20 °C allowed to effectively preserve UO quality traits, thus resulting as a suitable strategy to increase the shelf-life of UO to satisfy the demand of consumers for this particular product. The results showed that slow-freezing was the most appropriate method for freezing. |
| first_indexed | 2024-03-11T06:31:43Z |
| format | Article |
| id | doaj.art-210ebf5891624aabbff893c1575258fa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T06:31:43Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-210ebf5891624aabbff893c1575258fa2023-11-17T11:06:30ZengMDPI AGFoods2304-81582023-03-01126122810.3390/foods12061228Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive OilAnna Díez-Betriu0Agustí Romero1Antonia Ninot2Alba Tres3Stefania Vichi4Francesc Guardiola5Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, SpainInstitute of Agrifood Research and Technology (IRTA), Mas Bové Ctra. Reus-El Morell km 3.8, 43120 Constantí, SpainInstitute of Agrifood Research and Technology (IRTA), Mas Bové Ctra. Reus-El Morell km 3.8, 43120 Constantí, SpainDepartament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, SpainDepartament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, SpainDepartament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, SpainUnfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality features during storage. A full factorial design was applied to an UO and to the same oil after filtration to evaluate the effect of storage temperature (room temperature, 4 °C and –20 °C) and freezing speed (slow-freezing, in the freezer at −20 °C and fast-freezing, in a bath of liquid nitrogen). Official quality parameters, polar and nonpolar phenolic compounds, oxidative stability index, volatile compounds and descriptive sensory profile were measured periodically over 24 months of storage in the dark. Storage temperature influenced the quality of both UO and FO, but in different ways. At non-freezing temperature, UO experienced a severe decrease in its sensory quality compared to FO, mainly due to the hydrolysis of secoiridoids and degradation of the volatile fraction, but storage at −20 °C allowed to effectively preserve UO quality traits, thus resulting as a suitable strategy to increase the shelf-life of UO to satisfy the demand of consumers for this particular product. The results showed that slow-freezing was the most appropriate method for freezing.https://www.mdpi.com/2304-8158/12/6/1228veiled olive oilfiltrationcold storagefrozen storagefreezing speedquality parameters |
| spellingShingle | Anna Díez-Betriu Agustí Romero Antonia Ninot Alba Tres Stefania Vichi Francesc Guardiola Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil Foods veiled olive oil filtration cold storage frozen storage freezing speed quality parameters |
| title | Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil |
| title_full | Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil |
| title_fullStr | Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil |
| title_full_unstemmed | Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil |
| title_short | Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil |
| title_sort | subzero temperature storage to preserve the quality attributes of veiled virgin olive oil |
| topic | veiled olive oil filtration cold storage frozen storage freezing speed quality parameters |
| url | https://www.mdpi.com/2304-8158/12/6/1228 |
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