Farris Stefano, Buratti Susanna, Benedetti Simona, Rovera Cesare, Casiraghi Ernestina, Alamprese Cristina
Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
Foods. 2021 Apr 23;10(5):929. doi: 10.3390/foods10050929.
The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm/m 24 h) compared to packaging C (0.23 ± 0.04 cm/m 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.
对两种撒丁岛特级初榨橄榄油（内拉迪贡诺斯和博萨纳），研究了两种创新包装材料的性能。具体而言，将一种负载紫外线阻滞剂的透明塑料薄膜（包装B）和一种金属化材料（包装C）相互比较，并与棕琥珀色玻璃（包装A）进行比较。在40和60°C的加速货架期试验期间，监测了质量参数（即酸度、过氧化值、K和酚类含量）的变化，以及通过电子鼻评估的香气指纹。包装B在保护油免受氧化方面表现最佳，因为其氧气透过率（0.1±0.02 cm/m² 24 h）低于包装C（0.23±0.04 cm/m² 24 h）。储存结束时，包装B的酚类物质减少平均为25%，包装C为58%，包装B中的香气指纹保存得更好。此外，其他因素，如收获时橄榄的卫生状况和储存温度，被证明对包装特级初榨橄榄油的货架期有重要作用。
