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Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results.

Authors :
Macaluso, Monica
Mercanti, Nicola
Scappaticci, Giulio
Lannocca, Elena
Rossi, Linda
Guidi, Luca
Tondello, Paolo
Brazzarola, Francesco
Zinnai, Angela
Source :
Foods; Nov2023, Vol. 12 Issue 22, p4161, 12p
Publication Year :
2023

Abstract

Generally, olive oil possesses natural protection against oxidation due to antioxidant compounds such as phenols and tocopherols. However, in the case of refined olive oil, the refining process unavoidably reduces the presence of these compounds. Considering these considerations, the objective of this study was to address the issues related to the "tightness" of the cap used for packaging oil in SALOV, aiming to extend the product's shelf life. The oil under investigation was packaged in 250 mL transparent glass bottles, each filled with either argon or air. Subsequently, the samples were divided into three groups: one group sealed with a conventional screw cap, another covered with a special protective bag, and a third one sealed with a wax cover directly on the cap. The storage period varied, during which the atmospheric conditions were monitored daily through both destructive and non-destructive analyses. The preliminary results indicate that alternative preservation techniques, such as the use of argon, sealing wax, and protective bags, can effectively enhance the shelf life of the oil and maintain its quality (reduce oxidation, preserve phenolic compounds, and reduce the degradation of pigments). Further research and development in this area could lead to the production of high-quality extra virgin olive oils with extended shelf life and improved sensory and nutritional properties. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
12
Issue :
22
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
173830119
Full Text :
https://doi.org/10.3390/foods12224161