Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties
The functional foods field has recently evolved due to new research being carried out in the food area and greater regulations; these factors have contributed to the creation of health claims, and to the increasing attention that consumers give to health-promoting food products. The aim of this rese...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-08-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/8/9/331 |
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| author | Antonella Smeriglio Giovanni Toscano Marcella Denaro Clara De Francesco Simona Agozzino Domenico Trombetta |
| author_facet | Antonella Smeriglio Giovanni Toscano Marcella Denaro Clara De Francesco Simona Agozzino Domenico Trombetta |
| author_sort | Antonella Smeriglio |
| collection | DOAJ |
| description | The functional foods field has recently evolved due to new research being carried out in the food area and greater regulations; these factors have contributed to the creation of health claims, and to the increasing attention that consumers give to health-promoting food products. The aim of this research was to improve the shelf-life of a typical functional food of the Mediterranean diet, the Extra Virgin Olive Oil (EVOO). We focused our attention on the standardization and validation of a production process, starting from the cultivation and harvesting of the olives, which would guarantee a product of quality in terms of bioactive compound content. Furthermore, a methodology/procedure to preserve them in the best way over a long period of time, in order to guarantee the consumer receives a product that retains its functional and organoleptic native properties, was evaluated. The monitoring of biological cultivations, harvesting, milling process, and storage, as well as careful quality control of the analytical parameters (e.g., contents of polyphenols, α-tocopherol, fatty acids, acidity, peroxides, dienes, trienes, ΔK, and antioxidant power) showed that, under the same conditions, a nitrogen headspace is a discriminating factor for the maintenance of the functional properties of EVOO. |
| first_indexed | 2024-03-12T09:59:08Z |
| format | Article |
| id | doaj.art-2dc8c6645ca9467b82d3f6920046d9ce |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T09:59:08Z |
| publishDate | 2019-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-2dc8c6645ca9467b82d3f6920046d9ce2023-09-02T11:48:10ZengMDPI AGAntioxidants2076-39212019-08-018933110.3390/antiox8090331antiox8090331Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional PropertiesAntonella Smeriglio0Giovanni Toscano1Marcella Denaro2Clara De Francesco3Simona Agozzino4Domenico Trombetta5Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, ItalyDepartment of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, ItalyThe functional foods field has recently evolved due to new research being carried out in the food area and greater regulations; these factors have contributed to the creation of health claims, and to the increasing attention that consumers give to health-promoting food products. The aim of this research was to improve the shelf-life of a typical functional food of the Mediterranean diet, the Extra Virgin Olive Oil (EVOO). We focused our attention on the standardization and validation of a production process, starting from the cultivation and harvesting of the olives, which would guarantee a product of quality in terms of bioactive compound content. Furthermore, a methodology/procedure to preserve them in the best way over a long period of time, in order to guarantee the consumer receives a product that retains its functional and organoleptic native properties, was evaluated. The monitoring of biological cultivations, harvesting, milling process, and storage, as well as careful quality control of the analytical parameters (e.g., contents of polyphenols, α-tocopherol, fatty acids, acidity, peroxides, dienes, trienes, ΔK, and antioxidant power) showed that, under the same conditions, a nitrogen headspace is a discriminating factor for the maintenance of the functional properties of EVOO.https://www.mdpi.com/2076-3921/8/9/331Extra virgin olive oilShelf-lifePolyphenolsα-TocopherolFatty acidsAcidityPeroxidesDienesTrienesAntioxidant power |
| spellingShingle | Antonella Smeriglio Giovanni Toscano Marcella Denaro Clara De Francesco Simona Agozzino Domenico Trombetta Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties Antioxidants Extra virgin olive oil Shelf-life Polyphenols α-Tocopherol Fatty acids Acidity Peroxides Dienes Trienes Antioxidant power |
| title | Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties |
| title_full | Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties |
| title_fullStr | Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties |
| title_full_unstemmed | Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties |
| title_short | Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties |
| title_sort | nitrogen headspace improves the extra virgin olive oil shelf life preserving its functional properties |
| topic | Extra virgin olive oil Shelf-life Polyphenols α-Tocopherol Fatty acids Acidity Peroxides Dienes Trienes Antioxidant power |
| url | https://www.mdpi.com/2076-3921/8/9/331 |
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