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

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 th...

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Autores principales: Macaluso, Monica, Mercanti, Nicola, Scappaticci, Giulio, Lannocca, Elena, Rossi, Linda, Guidi, Luca, Tondello, Paolo, Brazzarola, Francesco, Zinnai, Angela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670014/
https://www.ncbi.nlm.nih.gov/pubmed/38002218
http://dx.doi.org/10.3390/foods12224161
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author Macaluso, Monica
Mercanti, Nicola
Scappaticci, Giulio
Lannocca, Elena
Rossi, Linda
Guidi, Luca
Tondello, Paolo
Brazzarola, Francesco
Zinnai, Angela
author_facet Macaluso, Monica
Mercanti, Nicola
Scappaticci, Giulio
Lannocca, Elena
Rossi, Linda
Guidi, Luca
Tondello, Paolo
Brazzarola, Francesco
Zinnai, Angela
author_sort Macaluso, Monica
collection PubMed
description 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.
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spelling pubmed-106700142023-11-17 Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results Macaluso, Monica Mercanti, Nicola Scappaticci, Giulio Lannocca, Elena Rossi, Linda Guidi, Luca Tondello, Paolo Brazzarola, Francesco Zinnai, Angela Foods Communication 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. MDPI 2023-11-17 /pmc/articles/PMC10670014/ /pubmed/38002218 http://dx.doi.org/10.3390/foods12224161 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Macaluso, Monica
Mercanti, Nicola
Scappaticci, Giulio
Lannocca, Elena
Rossi, Linda
Guidi, Luca
Tondello, Paolo
Brazzarola, Francesco
Zinnai, Angela
Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results
title Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results
title_full Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results
title_fullStr Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results
title_full_unstemmed Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results
title_short Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results
title_sort sealing wax and bottles in bags—a paradigm shift in refined olive oil packaging: preliminary results
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670014/
https://www.ncbi.nlm.nih.gov/pubmed/38002218
http://dx.doi.org/10.3390/foods12224161
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