INVESTIGADORES
TORRES Myriam Mariela
congresos y reuniones científicas
Título:
Effect of New Packaging Material, Oxygen and Light Transmission, and Storage Time on Quality Characteristics of Extra Virgin Olive Oil
Autor/es:
MARIANA CANNIZZO; GEORGINA LÉMOLE; PIERLUIGI PIERANTOZZI; VANINA CORNEJO; EDUARDO TRENTACOSTE; ALBERTO IBAÑEZ; VALERIA MESSINA; MARIELA TORRES
Lugar:
San Juan
Reunión:
Simposio; VII International Symposium on Olive Growing; 2012
Resumen:
In recent years, many new food packaging concepts have been introduced.
Consumers are increasingly demanding mildly preserved convenience foods
that have better fresh-like qualities. In addition, changes in retail
and distribution practices such as centralization of activities, new
trends (e.g. internet ?shopping) and internationalization of markets,
resulting in increased distribution distances and longer storage times
are putting huge demands on the food packaging industry. This present
study was undertaken with the principal objective to analyze the effect
of new flexible packaging properties (medium and high barrier), up to
now not present on vegetable oil industry, namely: oxygen permeability,
light transmission and head-space volume on olive oil quality (OOQ)
under realistic storage conditions. A second objective was to
determinate the relative contribution of each of the above parameters to
OOQ. Extra-virgin olive oils (EVOO) samples were elaborated with high,
medium and low total phenols content (325, 255 and 136 ppm,
respectively). All of them had the same fatty acids composition. Quality
parameters monitored over storage time included: free acidity, peroxide
value, absorption coefficients (K232 and K270), chlorophyll and
carotenoid compounds and total phenol contents. Two sets of packaged
oils were prepared and placed inside a thermostated chamber at 25 ± 1
ºC: one set was stored under illumination (1100 Lux) and the other was
kept in the darkness. Each treatment (consisting of a combination from
EVOO sample / package type / illumination condition) was prepared in
duplicate. Oils were stored for six months. Each individual oil sample
was removed from the chamber once every three months and used to measure
the chemical parameters as indicated previously. Overall there were no
statistically significant differences (SSD) between the both types of
packaging and storage conditions (light vs. dark). However, SSD were
recorded among types of EVOO considered. Oils with lower initial total
phenols content tended to exhibit higher acidity values, although these
did not exceed the maximum allowed by the IOOC for the highest quality
category during the first six months evaluated (<0.8% oleic acid). In
addition, these showed a greater loss of total phenolic compounds over
time. Oils with higher initial values of total phenols showed an
opposite trend with respect to the free acidity parameter, while
maintaining stable values of the antioxidant and pigments. In turn,
olive oils with intermediate initial total phenol showed a qualitative
intermediate behavior to the above oils. Moreover, both the peroxide
value and total phenol content were optimal parameters to determine the
oxidation state. These results thus far indicate the oils, under both
flexible packaging, have maintained their original qualitative
properties, which can be classified as extra virgin olive oils.