Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

Απλή σελίδα τεκμηρίου
dc.contributor.authorPristouri, G.en
dc.contributor.authorBadeka, A.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:57:03Z
dc.date.available2015-11-24T16:57:03Z
dc.identifier.issn0956-7135-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10527
dc.rightsDefault Licence-
dc.subjectpackagingen
dc.subjectlighten
dc.subjectoxygen permeabilityen
dc.subjectheadspace volumeen
dc.subjectolive oil qualityen
dc.subjectshelf-life predictionsen
dc.subjectvegetable-oilsen
dc.subjectoxidative stabilityen
dc.subjectflavor compoundsen
dc.subjectbottlesen
dc.subjectissuesen
dc.titleEffect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oilen
heal.abstractThe effect of packaging parameters (transmission to light and oxygen, headspace volume) and storage temperature on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time (0-12 months). Packaging materials tested included clear glass, clear polyethylene terephthalate (PET), clear PET + UV blocker, clear PET covered with aluminum foil and clear polypropylene (PP) bottles. Quality parameters monitored over the 12 month storage period included: acidity, peroxide value (PV). spectrophotometric indices (K(232), K(270)) and color. Results showed that the best packaging material for olive oil packaging was glass followed by PET. PIP proved to be unsuitable for such an application. Exposure of olive oil samples to light, high storage temperatures (35 degrees C) and large headspace volumes caused substantial deterioration in product quality parameters. The most pronounced effect was that of temperature and light while the smallest effect was that of headspace volume and packaging material permeability to oxygen. Olive oil color was not substantially affected by storage conditions with the exception of storage of olive oil at 35 degrees C exposed to light for 12 months. Shelf life of extra virgin olive oil was 6 months packaged in clear glass in the dark at temperatures up to 22 degrees C; 3 months in clear PET in the dark at 22 degrees C and less than 3 months in clear PP in the dark at 22 degrees C. When exposed to light, shelf life of olive oil was 9 months when packaged in PET + aluminum foil: 3 months in PET + UV blocker and less than 3 months in clear PET at 22 degrees C. Product shelf life was less than 3 months at 35 degrees C. Finally oxygen in the headspace of olive oil resulted in deterioration of product quality. The relative contribution of parameters studied to the retention of olive oil quality was: temperature approximate to light > container headspace > packaging material oxygen permeability. (C) 2009 Elsevier Ltd. All rights reserved.en
heal.accesscampus-
heal.fullTextAvailabilityTRUE-
heal.identifier.primaryDOI 10.1016/j.foodcont.2009.06.019-
heal.identifier.secondary<Go to ISI>://000272752800010-
heal.identifier.secondaryhttp://ac.els-cdn.com/S0956713509001959/1-s2.0-S0956713509001959-main.pdf?_tid=524c9926fe07f5a03ebf69da7059e3f8&acdnat=1333025169_e9679df514aa530c335c2580415f2fdc-
heal.journalNameFood Controlen
heal.journalTypepeer reviewed-
heal.languageen-
heal.publicationDate2010-
heal.publisherElsevieren
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.typejournalArticle-
heal.type.elΆρθρο Περιοδικούel
heal.type.enJournal articleen

Αρχεία

Φάκελος/Πακέτο αδειών

Προβολή: 1 - 1 of 1
Μικρογραφία εικόνας
Ονομα:
license.txt
Μέγεθος:
1.74 KB
Μορφότυπο:
Item-specific license agreed upon to submission
Περιγραφή:
Κατεβάστε

Συλλογές

Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ