Influence of headspace oxygen on quality and shelf life of extra virgin olive oil during storage

Food Packaging and Shelf Life

Volumn 23, Issue , 2020, Pages

  Iqdiam, Basheer M ^a   Welt, Bruce A ^b   Goodrich Schneider, Renee ^a   Sims, Charles A ^a   Baker, George L ^a   Marshall, Maurice R ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b J Crayton Pruitt Family Department of Biomedical Engineering   (United States)

Author keywords

Extra virgin olive oil; Modified atmosphere packaging; Oxygen; Quality; Shelf life

Indexed keywords

EID: 85074880576     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2019.100433     Document Type: Article

References (31)

1. Bajoub, A., Virgin olive oil: Potential of different omics approaches to authenticate its geographical and botanical origin (Doctoral dissertation). 2016, Universidad de Granada.
2. Bendini, A., Gallina Toschi, T., Lercker, G., Determinazione dell'attività antiossidante di estratti vegetali mediante Oxidative Stability Instrument (OSI). Industrie Alimentari, 40, 2001, 525.
3. Baldioli, M., Servili, M., Perretti, G., Montedoro, G.F., Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists’ Society 73:11 (1996), 1589–1593.
4. Caponio, F., Bilancia, M.T., Pasqualone, A., Sikorska, E., Gomes, T., Influence of the exposure to light on extra virgin olive oil quality during storage. European Food Research and Technology 221:1-2 (2005), 92–98.
5. Calvo, P., Castaño, A.L., Lozano, M., González-Gómez, D., Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components. Food Research International 45:1 (2012), 256–261.
6. Cecchi, T., Passamonti, P., Cecchi, P., Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger. Food Chemistry 120:3 (2010), 730–735.
7. Cosio, M.S., Ballabio, D., Benedetti, S., Gigliotti, C., Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue. Food Chemistry 101:2 (2007), 485–491.
8. Chen, Z., Zhu, C., Zhang, Y., Niu, D., Du, J., Postharvest Biology and Technology Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.). Postharvest Biology and Technology 58:3 (2010), 232–238.
9. Church, I.J., Parsons, A.L., Modified atmosphere packaging technology: A review. Journal of the Science of Food and Agriculture 67:2 (1995), 143–152.
10. Del Nobile, M.A., Bove, S., La Notte, E., Sacchi, R., Influence of packaging geometry and material properties on the oxidation kinetic of bottled virgin olive oil. Journal of Food Engineering 57:2 (2003), 189–197.
11. European Communities, Regulation 2568/91. Off. J. Eur. Communities, 1991, L248.
12. European Communities, Regulation 1989/2003 of 6 November 2003 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis.
13. European Union Commission. (2013). Commission Regulation (EU) No 1348/2013 of 16December 2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.
14. Frankel, E.N., Chemistry of extra virgin olive oil: Adulteration, oxidative stability, and antioxidants. Journal of Agricultural and Food Chemistry 58:10 (2010), 5991–6006.
15. Frankel, E.N., Lipid oxidation. 2014, Elsevier.
16. Fraqueza, M.J., Barreto, A.S., The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture. Poultry Science 88:9 (2009), 1991–1998.
17. Gutfinger, T., Polyphenols in olive oils. Journal of the American Oil Chemists’ Society 58:11 (1981), 966–968.
18. International Olive Oil Council. COI/T.15/NC n.2/rev. 4 (June6), Madrid, 1996.
19. Hunterlab, HunterLab presents the basics of color perception and measurement. Hunter Lab, 2001.
20. Iqdiam, B.M., Abuagela, M.O., Marshall, S.M., Yagiz, Y., Goodrich-Schneider, R., Baker, G.L. VI, et al. Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil. Journal of Food Engineering 244 (2019), 1–10.
21. Isabel Minguez-Mosquera, M., Rejano-Navarro, L., Gandul-Rojas, B., Sanchez-Gomez, A.H., Garrido-Fernandez, J., Color-pigment correlation in virgin olive oil. Journal of the American Oil Chemists’ Society 68:5 (1991), 332–336.
22. Jakobsen, M., Bertelsen, G., Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Science 54:1 (2000), 49–57.
23. Lerma-García, M.J., Lantano, C., Chiavaro, E., Cerretani, L., Herrero-Martínez, J.M., Simó-Alfonso, E.F., Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electro chromatography. Food Research International 42:10 (2009), 1446–1452.
24. McMillin, K.W., Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science 80:1 (2008), 43–65.
25. Méndez, A.I., Falqué, E., Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control 18:5 (2007), 521–529.
26. Mercogliano, V., Farella, S., Verdi, W., & Verdi, J. (2003). U.S. Patent No. 6,521,275. Washington, DC: U.S. Patent and Trademark Office.
27. Morales, M.T., Przybylski, R., Olive oil oxidation. In Handbook of olive oil. 2013, Springer, Boston, MA, 479–522.
28. Nobile, M.D., Ambrosino, M.L., Sacchi, R., Masi, P., Design of plastic bottles for packaging of virgin olive oil. Journal of Food Science 68:1 (2003), 170–175.
29. Parenti, A., Spugnoli, P., Masella, P., Calamai, L., Influence of the extraction process on dissolved oxygen in olive oil. European Journal of Lipid Science and Technology 109:12 (2007), 1180–1185.
30. Pristouri, G., Badeka, A., Kontominas, M.G., Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control 21:4 (2010), 412–418.
31. Romani, A., Lapucci, C., Cantini, C., Ieri, F., Mulinacci, N., Visioli, F., Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil. Journal of Agricultural and Food Chemistry 55:4 (2007), 1315–1320.