Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils
The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/5/929 |
| _version_ | 1797536600895258624 |
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| author | Stefano Farris Susanna Buratti Simona Benedetti Cesare Rovera Ernestina Casiraghi Cristina Alamprese |
| author_facet | Stefano Farris Susanna Buratti Simona Benedetti Cesare Rovera Ernestina Casiraghi Cristina Alamprese |
| author_sort | Stefano Farris |
| collection | DOAJ |
| description | The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K<sub>270</sub>, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm<sup>3</sup>/m<sup>2</sup> 24 h) compared to packaging C (0.23 ± 0.04 cm<sup>3</sup>/m<sup>2</sup> 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil. |
| first_indexed | 2024-03-10T12:02:06Z |
| format | Article |
| id | doaj.art-a570ff550f1b481e899c8db876168a9d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:02:06Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a570ff550f1b481e899c8db876168a9d2023-11-21T16:52:35ZengMDPI AGFoods2304-81582021-04-0110592910.3390/foods10050929Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive OilsStefano Farris0Susanna Buratti1Simona Benedetti2Cesare Rovera3Ernestina Casiraghi4Cristina Alamprese5Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyDepartment of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyDepartment of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyDepartment of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyDepartment of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyDepartment of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, ItalyThe performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K<sub>270</sub>, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm<sup>3</sup>/m<sup>2</sup> 24 h) compared to packaging C (0.23 ± 0.04 cm<sup>3</sup>/m<sup>2</sup> 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.https://www.mdpi.com/2304-8158/10/5/929electronic noseaccelerated shelf-life teststransparent plastic materialmetallized materialbrown-amber glassoxidation |
| spellingShingle | Stefano Farris Susanna Buratti Simona Benedetti Cesare Rovera Ernestina Casiraghi Cristina Alamprese Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils Foods electronic nose accelerated shelf-life tests transparent plastic material metallized material brown-amber glass oxidation |
| title | Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils |
| title_full | Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils |
| title_fullStr | Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils |
| title_full_unstemmed | Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils |
| title_short | Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils |
| title_sort | influence of two innovative packaging materials on quality parameters and aromatic fingerprint of extra virgin olive oils |
| topic | electronic nose accelerated shelf-life tests transparent plastic material metallized material brown-amber glass oxidation |
| url | https://www.mdpi.com/2304-8158/10/5/929 |
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