Autor(es):
Ferreiro, Nuno Manuel ; Pereira, José Alberto ; Rodrigues, Nuno ; Peres, António M.
Data: 2025
Identificador Persistente: http://hdl.handle.net/10198/35851
Origem: Biblioteca Digital da UPB
Projeto/bolsa:
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB/00690/2020/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP/00690/2020/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA/P/0007/2020/PT;
info:eu-repo/grantAgreement/FCT/POR_NORTE/2022.10072.BD/PT;
Assunto(s): Olive oil
Descrição
Olive oil is highly prone to oxidation, so proper storage and packaging are crucial to preserve its quality. This study evaluated the effectiveness of pouch packaging (like bag-in-box) in protecting extra virgin olive oil (EVOO) stored at 30 °C and 40 °C in darkness for 15 months, compared to glass packaging. EVOOs, classified as “soft” or “intense” based on aroma intensity, were analysed every three-months for free acidity, peroxide value, extinction coefficients (K232, K268) and total phenols. Except the latter, all parameters increased over time, especially at 40 ºC. Pseu do-kinetic models (zero, first, and second order) accurately described the degradation (R²: 0.9025–0.9973) and estimated shelf life (SL) based on legal EVOO thresholds. K268 gave the shortest SLs: 17/12 months for soft EVOO and 15/9 months for intense EVOO at 30 °C/40 °C. Despite the higher phenolic content, intense EVOO showed shorter SLs. Pouch packaging proved effective and comparable to traditional glass packaging.
