Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

Farris, Stefano; Buratti, Susanna; Benedetti, Simona; Rovera, Cesare; Casiraghi, Ernestina; Alamprese, Cristina

doi:10.3390/foods10050929

Open AccessArticle

Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

by

Stefano Farris

,

Susanna Buratti

^*

,

Simona Benedetti

,

Cesare Rovera

,

Ernestina Casiraghi

and

Cristina Alamprese

Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy

^*

Author to whom correspondence should be addressed.

Foods 2021, 10(5), 929; https://doi.org/10.3390/foods10050929

Submission received: 12 March 2021 / Revised: 19 April 2021 / Accepted: 21 April 2021 / Published: 23 April 2021

(This article belongs to the Special Issue Sustainability of Olive Oil System)

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Abstract

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K₂₇₀, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm³/m² 24 h) compared to packaging C (0.23 ± 0.04 cm³/m² 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

Keywords: electronic nose; accelerated shelf-life tests; transparent plastic material; metallized material; brown-amber glass; oxidation; stability; packaging; olive oil quality

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MDPI and ACS Style

Farris, S.; Buratti, S.; Benedetti, S.; Rovera, C.; Casiraghi, E.; Alamprese, C. Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils. Foods 2021, 10, 929. https://doi.org/10.3390/foods10050929

AMA Style

Farris S, Buratti S, Benedetti S, Rovera C, Casiraghi E, Alamprese C. Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils. Foods. 2021; 10(5):929. https://doi.org/10.3390/foods10050929

Chicago/Turabian Style

Farris, Stefano, Susanna Buratti, Simona Benedetti, Cesare Rovera, Ernestina Casiraghi, and Cristina Alamprese. 2021. "Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils" Foods 10, no. 5: 929. https://doi.org/10.3390/foods10050929

APA Style

Farris, S., Buratti, S., Benedetti, S., Rovera, C., Casiraghi, E., & Alamprese, C. (2021). Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils. Foods, 10(5), 929. https://doi.org/10.3390/foods10050929

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

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