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Stainless steel bottles for extra virgin olive oil packaging: effects on shelf‐life
Author(s) -
Parenti Alessandro,
Masella Piernicola,
Spugnoli Paolo,
Mazzanti Laura,
Migliorini Marzia
Publication year - 2010
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.901
Subject(s) - bottle , shelf life , olive oil , light intensity , phenols , food science , pulp and paper industry , chemistry , acid value , materials science , environmental science , composite material , organic chemistry , engineering , physics , optics , biochemistry
The quality changes in extra virgin olive oil afforded by the conservation in bottles of different materials were assessed in a 12‐month shelf‐life test. Transparent clear glass (TCG), green coloured glass (CG) and stainless steel (SS) 250‐ml bottles were studied (in triplicates) alternating natural and fluorescent light to simulate the ‘in the drugstore’ conditions. Every 2 months, the quality decay was assessed by monitoring some chemicals parameters and by sensory evaluation. Principal component analysis evidenced a clustering of the samples as a function of storage time and bottle type. The SS bottles showed the best storage performances, whereas only minor differences were detected in TCG and CG. A large variability was detected within the replicated glass bottles, probably as a consequence of some uncontrolled variations in the light exposure. This was confirmed by the measure of light intensity over the storing surface, which showed a large variability (15%) around an average value of 380 lux. Under light exposure, a limited antioxidant effect of phenolic compounds was recorded. Only some specific phenols seem to play an important role in oil protection against oxidation. Copyright © 2010 John Wiley & Sons, Ltd.