Virgin olive oil stability in different package systems

• Grant number: 09/16849-0
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2010
• End date: June 30, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renata Maria dos Santos Celeghini
• Grantee: Renata Maria dos Santos Celeghini
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Brazilian consumption of olive oil presented a growth higher than 20% in the last decade. Market shelves had been filled by a diversity of olive oil conditioned in a variety of packages. All the olive oil present in Brazilian marketing are imported and part of them are parceled and packed in Brazil, since in the country there is no production in a commercial scale. The objective of this work is to evaluate the stability of virgin olive oil in different package systems: conventional PET and PET packages with oxygen barrier, both with polypropylene caps and glass bottles with tin caps, being that a group of these packages will receive an inert filling with gaseous nitrogen and the other group will not receive this treatment. Nitrogen, as an inert gas, will replace the oxygen dissolved in the product, also modifying its concentration in the headspace of the package. The samples will be stored at room temperature and kept in cardboard boxes without exposition to radiation (light room) for six months. Furthermore, minimum and maximum temperature and the relative room humidity will be monitored during the storage period. The olive oil stability determination analyses will be carried out at the initial moment and every month along the experiment. Moreover, package parameters analyses will be carried out. The technical information generated in this work will support the olive oil industry and its packing industry, as well as it will give interesting results about the stability olive oil knowledge and it package systems. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SILVA, SIMONE FARIA; RODRIGUES ANJOS, CARLOS ALBERTO; CAVALCANTI, RODRIGO NUNES; DOS SANTOS CELEGHINI, RENATA MARIA. Evaluation of extra virgin olive oil stability by artificial neural network. Food Chemistry, v. 179, p. 35-43, JUL 15 2015. (09/16849-0)