Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil

Abstract

The choice of a suitable container is crucial to extend the shelf life of the extra virgin olive oil (EVOO). In this work, quality evolution of three different EVOOs packaged in bag-in-box was investigated. For comparison, the same oils were packaged also in tin can that is one of the most widely used systems for EVOO storage. Both the containers were filled with the oils at 100% or at 50% of their capacity and kept at room temperature up to 24 months. Changes of peroxide value, K232 index, phenolic fraction, 1,3/1,2-diacylglycerols ratio and sensory attributes were monitored during the oil-storage period. In addition, accelerate oxidation tests (rancimat and oven test) were carried out for predicting oxidative stability of the oils. Bag-in-box showed positive effects for the oil conservation ensuring, also after repeated oil withdrawals, a potential EVOO shelf life up to 24 months. Actually, although at 24 months, the oils stored in bag-in-box showed some ageing signals (K232 increasing; drop of phenolic compounds; 1,3 DAG isomers increasing; sensory features slight modifications), their quality indexes remained substantially within the EVOO limits, like, for example, the peroxide values that were well below to the legal limit.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Abbreviations

BB:

Bag-in-box

DAG:

Diacylglycerols

EVOO:

Extra virgin olive oil

GAE:

Gallic acid equivalent

IT:

Induction time

OAL:

Oleocanthal

OE:

Oleuropein equivalent

OIN:

Oleacin

OTG:

Oven test gradient

PV:

Peroxide value

TC:

Metal tin can

TP:

Total phenols

100F:

Containers filled with the oil to their top capacity

50F:

Containers filled with the oil to their 50% capacity

References

  1. 1.

    García-González DL, Aparicio-Ruiz R, Aparicio R (2008) Virgin olive oil – chemical implications on quality and health. Eur J Lipid Sci Technol 110:602–607

    Article  Google Scholar 

  2. 2.

    Gutiérrez F, Fernández JL (2002) Determinant parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of extra quality. J Agric Food Chem 50(3):571–577

    Article  Google Scholar 

  3. 3.

    Frankel EN (2010) Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. J Agric Food Chem 58(10):5991–6006

    CAS  Article  Google Scholar 

  4. 4.

    Pristouri G, Badeka A, Kontominas MG (2010) Effect of packaging material, headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control 21:412–418

    CAS  Article  Google Scholar 

  5. 5.

    Kanavouras A, Hernandez-Münoz P, Coutelieres FA (2006) Packaging of olive oil: Quality issues and shelf life predictions. Food Rev Inter 22:381–404

    CAS  Article  Google Scholar 

  6. 6.

    Garrido-Delgado R, Dobao-Prieto MM, Arce L, Aguilar J, Cumplido JL, Valcárcel M (2015) Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditions. J Agric Food Chem 63(8):2179–2188

    CAS  Article  Google Scholar 

  7. 7.

    Guil-Guerrero JL, Urda-Romacho J (2009) Quality of extra virgin olive oil affected by several packaging variables. Grasas Aceites 60:125–133

    CAS  Article  Google Scholar 

  8. 8.

    Tsimis DA, Karakasides NG (2002) How the choice of container affects olive oil quality: a review. Packag Technol Sci 15(3):147–154

    CAS  Article  Google Scholar 

  9. 9.

    Dabbou S, Gharbi I, Brahmi F, Nakbi A, Hammami M (2011) Impact of packaging material and storage time on olive oil quality. Afr J Biotechnol 10(74):16929–16936

    Google Scholar 

  10. 10.

    Cecchi T, Passamonti P, Cecchi P (2010) Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger. Food Chem 120:730–735

    CAS  Article  Google Scholar 

  11. 11.

    Vekiari SA, Papadopoulou P, Kiritsakis A (2007) Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas Aceites 58:237–242

    CAS  Article  Google Scholar 

  12. 12.

    Kanavouras A (2019) Alterations of PET material physical properties during storage of olive oil. Food Packag Shelf Life 21:100336

    Article  Google Scholar 

  13. 13.

    Fortunati E, Luzi F, Fanali C, Dugo L, Belluomo MG, Torre L, Kenny JM, Santi L, Bernini R (2017) Hydroxytyrosol as active ingredient in poly (vinyl alcohol) films for food packaging applications. J Renew Mater 5:81–95

    CAS  Article  Google Scholar 

  14. 14.

    Krichene D, Allalout A, Mancebo-Campos V, Salvador MD, Zarrouk M, Fregapane G (2010) Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions. Food Chem 121(1):171–177

    CAS  Article  Google Scholar 

  15. 15.

    Fadda C, Del Caro A, Sanguinetti AM, Urgeghe PP, Vacca V, Arca PP, Piga A (2012) Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies. Food Chem 134(3):1542–1548

    CAS  Article  Google Scholar 

  16. 16.

    Ben-Hassine K, Taamalli A, Ferchichi S, Mlaouah A, Benincasa C, Romano E, Flamini G, Lazzez A, Grati-Kamoun N, Perri E, Malouche D, Hammami M (2013) Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions. Food Res Int 54(2):1915–1925

    CAS  Article  Google Scholar 

  17. 17.

    Samaniego-Sánchez C, Oliveras-López MJ, Quesada-Granados JJ, Villalón-Mir M, Serrana HLG (2012) Alterations in Picual extra virgin olive oils under different storage conditions. Eur J Lip Sci Technol 114(2):194–204

    Article  Google Scholar 

  18. 18.

    Lolis A, Badeka AV, Kontominas MG (2019) Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions. Food Packag Shelf Life 21:100368

    Article  Google Scholar 

  19. 19.

    Lolis A, Badeka AV, Kontominas MG (2020) Quality retention of extra virgin olive oil, Koroneiki cv packaged in bag-in-box containers under long term storage: A comparison to packaging in dark glass bottles. Food Packag Shelf Life 26:100549

    Article  Google Scholar 

  20. 20.

    European Union Commission (2013) Regulation (EU) No 1348/2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis

  21. 21.

    De Leonardis A, Macciola V, Niro S, Nag A, Panfili G (2017) Limits and potentials of African red palm oils purchased from European ethnic food stores. Eur Food Res Technol 243(7):1239–1248

    Article  Google Scholar 

  22. 22.

    De Leonardis A, Angelico R, Macciola V, Ceglie A (2013) Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil. Food Res Int 54(2):2001–2007

    Article  Google Scholar 

  23. 23.

    IOOC (International Olive Oil Council) (2009) Determination of biophenols in olive oils by HPLC. COI/T. 20/Doc 9

  24. 24.

    European Union Commission (2008) Regulation (EU) No 640/2008 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis

  25. 25.

    Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G (2007) Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12(8):1679–1719

    CAS  Article  Google Scholar 

  26. 26.

    Macciola V, Cuomo F, De Leonardis A (2020) Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat. Riv It Sost Grasse 97:21–29

    Google Scholar 

  27. 27.

    Cicerale S, Conlan XA, Barnett NW, Keast RS (2013) Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal. Food Res Int 50(2):597–602

    CAS  Article  Google Scholar 

  28. 28.

    Esposto S, Selvaggini R, Taticchi A, Veneziani G, Sordini B, Servili M (2020) Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. Food Chem 311:126044

    CAS  Article  Google Scholar 

  29. 29.

    Zanoni B, Bertuccioli M, Rovellini P, Marotta F, Mattei A (2005) A preliminary approach to predictive modelling of extra virgin olive oil stability. J Sci Food Agric 85(9):1492–1498

    CAS  Article  Google Scholar 

  30. 30.

    De Leonardis A, Pizzella L, Macciola V (2008) Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils. Eur J Lipid Sci Technol 110(10):941–948

    Article  Google Scholar 

  31. 31.

    Iqdiam BM, Welt BA, Goodrich-Schneider R, Sims CA, Baker IV, G L, Marshall M R, (2020) Influence of headspace oxygen on quality and shelf life of extra virgin olive oil during storage. Food Packag Shelf Life 23:100433

    Article  Google Scholar 

  32. 32.

    Obied HK, Prenzler PD, Ryan D, Servili M, Taticchi A, Esposto S, Robards K (2008) Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L. Nat Prod Rep 25(6):1167–1179

    CAS  Article  Google Scholar 

  33. 33.

    Michel T, Termentzi A, Gikas E, Halabalaki M, Smith AB, Skaltsounis AL (2012) Oleacin and oleocanthal: two olive oil bioactives in multiple chemical forms. Planta Med 78(11):PJ43

    Google Scholar 

  34. 34.

    Esti M, Contini M, Moneta E, Sinesio F (2009) Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage. Food Chem 113:1095–1100

    CAS  Article  Google Scholar 

  35. 35.

    De Leonardis A, Macciola V (2011) Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil. Eur J Lipid Sci Technol 113(9):1124–1131

    Article  Google Scholar 

  36. 36.

    Amelotti G, Daghetta A, Ferrario A (1989) Content and structure of partial glycerides in virgin olive oil: Their evolution by different working process and preservation form. Riv It Sost Grasse 66:681–692

    CAS  Google Scholar 

  37. 37.

    Caponio F, Paradiso VM, Bilancia MT, Summo C, Pasqualone A, Gomes T (2013) Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions. Food Chem 140(4):772–776

    CAS  Article  Google Scholar 

  38. 38.

    Cossignani L, Luneia R, Damiani P, Simonetti MS, Riccieri R, Tiscornia E (2007) Analysis of isomeric diacylglycerolic classes to evaluate the quality of olive oil in relation to storage conditions. Eur Food Res Technol 224:379–383

    CAS  Article  Google Scholar 

  39. 39.

    Serani A, Piacenti D, Staiano G (2001) Identification of deodorized oils in virgin olive oils. Note 2: Kinetics of diacylglycerols isomerization in virgin olive oils. Riv It Sost Grasse 78:525–528

    CAS  Google Scholar 

  40. 40.

    Fronimaki P, Spyros A, Christophoridou S, Dais P (2002) Determination of diglyceride content in Greek virgin olive oils and some commercial olive oils by employing 31P NMR spectroscopy. J Agric and Food Chem 50:2207–2213

    CAS  Article  Google Scholar 

Download references

Acknowledgements

The authors would like to thank Dr. Maurizio Corbo, panel leader of the ‘Agency for Innovation and Development of Agriculture in Molise (ARSIAM)’ for carrying out the sensory analysis.

Author information

Affiliations

Authors

Corresponding author

Correspondence to Antonella De Leonardis.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirement

This article does not contain any studies with human participants or animals performed by any of the authors.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

De Leonardis, A., Macciola, V., Spadanuda, P. et al. Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil. Eur Food Res Technol (2021). https://doi.org/10.1007/s00217-020-03667-w

Download citation

Keywords

  • Extra virgin olive oil
  • Packaging
  • Bag-in-box
  • Filling levels
  • Autoxidation
  • Shelf life