Engineering

Metallurgy

Materials science

Literature

Food science

Environmental science

Chemistry

Composition (language)

Pulp and paper industry

Shelf life

Olive oil

Food Packaging and Shelf Life

The effect of bag-in-box (B) packaging material on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time (0–120 days) and temperature (22 °C and 37 °C). Olive oil packaged in tin-plated steel (S) containers served as control. Olive oil sampling was carried out every 20 days, assessing quality deterioration by monitoring multiple quality parameters: acidity, PV, K232, K270, ΔK, color, total phenolic content (TPC), FA composition and volatile compounds’ profile. Based mainly on acidity, PV, K232, and K270 values, samples packaged in S could no longer rank as EVOO after 80 days of storage at 22 °C, and after 60 days at 37 °C. Samples stored in B retained EVOO specifications throughout storage at 22 °C and had a 100 days shelf life at 37 °C. Conclusively, results showed that B packaging proved to be more suitable for all olive oil samples even for those exposed to abuse temperatures.

Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions