Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results

2020 ◽  
pp. 2000122
Author(s):  
Monica Macaluso ◽  
Isabella Taglieri ◽  
Francesca Venturi ◽  
Chiara Sanmartin ◽  
Alessandro Bianchi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Preliminary Results ◽  
Atmosphere Composition ◽  
And Storage

Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View

2018 ◽  
Vol 120 (9) ◽  
pp. 1800156 ◽  
Author(s):  
Chiara Sanmartin ◽  
Francesca Venturi ◽  
Monica Macaluso ◽  
Anita Nari ◽  
Mike F. Quartacci ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Point Of View ◽  
Preliminary Results

Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Food Control ◽  
2013 ◽  
Vol 30 (2) ◽  
pp. 606-615 ◽  
Author(s):  
Jesus Lozano-Sánchez ◽  
Alessandra Bendini ◽  
Rosa Quirantes-Piné ◽  
Lorenzo Cerretani ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
And Storage ◽  
By Products

scholarly journals Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

2018 ◽  
Vol 2018 ◽  
pp. 1-15 ◽  
Author(s):  
Xueqi Li ◽  
Selina C. Wang
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Real Time ◽  
Life Prediction ◽  
Prediction Models ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Alpha Tocopherol ◽  
Shelf Life Prediction ◽  
And Storage

Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on “shelf life” as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.

scholarly journals The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Heliyon ◽  
2018 ◽  
Vol 4 (11) ◽  
pp. e00888 ◽  
Author(s):  
Chiara Sanmartin ◽  
Francesca Venturi ◽  
Cristina Sgherri ◽  
Anita Nari ◽  
Monica Macaluso ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
And Storage

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

scholarly journals Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Standard Quality ◽  
Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

Shelf life of extra virgin olive oil manufactured with combined microwaves and megasonic waves at industrial scale

LWT ◽  
2021 ◽  
pp. 111345
Author(s):  
Miguel Amarillo ◽  
Adriana Gámbaro ◽  
Ana Claudia Ellis ◽  
Bruno Irigaray ◽  
Jimena Lázaro ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Industrial Scale

Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 281-288 ◽  
Author(s):  
Fiorella Sinesio ◽  
Elisabetta Moneta ◽  
Antonio Raffo ◽  
Sabrina Lucchetti ◽  
Marina Peparaio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Storage Time ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Profile ◽  
Sensory Changes ◽  
And Storage
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