Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions

• Published in: Food packaging and shelf life 2019-09, Vol.21, p.100368, Article 100368
• Main Authors: Lolis, A., Badeka, A.V., Kontominas, M.G.
• Format: Article
• Language: English
• Subjects: Bag-in-box; Olive oil quality; Packaging; Shelf life; Tin plated steel
• ISSN: 2214-2894; 2214-2894
• DOI: 10.1016/j.fpsl.2019.100368

•Shelf life of EVOO packaged in tin-plated steel containers at 22 °C was 80 days.•Shelf life of EVOO packaged in tin-plated steel containers at 37 °C was 60 days.•Shelf life of EVOO packaged in bag-in-box containers at 22 °C was 120 days.•Shelf life of EVOO packaged in bag-in-box containers at 37 °C was 100 days.•Bag-in-box retains EVOO quality longer than tin-plated steel. The effect of bag-in-box (B) packaging material on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time (0–120 days) and temperature (22 °C and 37 °C). Olive oil packaged in tin-plated steel (S) containers served as control. Olive oil sampling was carried out every 20 days, assessing quality deterioration by monitoring multiple quality parameters: acidity, PV, K232, K270, ΔK, color, total phenolic content (TPC), FA composition and volatile compounds’ profile. Based mainly on acidity, PV, K232, and K270 values, samples packaged in S could no longer rank as EVOO after 80 days of storage at 22 °C, and after 60 days at 37 °C. Samples stored in B retained EVOO specifications throughout storage at 22 °C and had a 100 days shelf life at 37 °C. Conclusively, results showed that B packaging proved to be more suitable for all olive oil samples even for those exposed to abuse temperatures.