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Impact of pouch packages on olive oil shelf-life stored at 30 and 40 ºC

2025Documento de conferência Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorFerreiro, Nuno Manuel
dc.contributor.authorPeres, António M.
dc.contributor.authorPereira, José Alberto
dc.contributor.authorRodrigues, Nuno
dc.date.accessioned2026-03-11T15:01:42Z
dc.date.available2026-03-11T15:01:42Z
dc.date.issued2025
dc.description.abstractOlive oil is highly prone to oxidation, so proper storage and packaging are crucial to preserve its quality. This study evaluated the effectiveness of pouch packaging (like bag-in-box) in protecting extra virgin olive oil (EVOO) stored at 30 °C and 40 °C in darkness for 15 months, compared to glass packaging. EVOOs, classified as “soft” or “intense” based on aroma intensity, were analysed every three-months for free acidity, peroxide value, extinction coefficients (K232, K268) and total phenols. Except the latter, all parameters increased over time, especially at 40 ºC. Pseu do-kinetic models (zero, first, and second order) accurately described the degradation (R²: 0.9025–0.9973) and estimated shelf life (SL) based on legal EVOO thresholds. K268 gave the shortest SLs: 17/12 months for soft EVOO and 15/9 months for intense EVOO at 30 °C/40 °C. Despite the higher phenolic content, intense EVOO showed shorter SLs. Pouch packaging proved effective and com parable to traditional glass packaging.eng
dc.identifier.citationFerreiro, Nuno Manuel; Pereira, José Alberto; Rodrigues, Nuno; Peres, António M. (2025). Impact of pouch packages on olive oil shelf-life stored at 30 and 40 ºC. In ICSOC 2025 - International Conference on Susatainability in Olive Cultivation. Úbeda. ISBN 978-84-09-79333-4
dc.identifier.isbn978-84-09-79333-4
dc.identifier.urihttp://hdl.handle.net/10198/36031
dc.language.isoeng
dc.peerreviewedyes
dc.publisherINUOUJA
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPackaging material
dc.subjectTemperature
dc.subjectStorage
dc.subjectOxidation
dc.titleImpact of pouch packages on olive oil shelf-life stored at 30 and 40 ºCeng
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferenceDate2025
oaire.citation.conferencePlaceÚbeda
oaire.citation.endPage93
oaire.citation.startPage93
oaire.citation.titleInternational Conference on Susatainability in Olive Cultivation: Book of Abstracts
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePeres
person.familyNamePereira
person.familyNameRodrigues
person.givenNameAntónio M.
person.givenNameJosé Alberto
person.givenNameNuno
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0002-9305-0976
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id55258560600
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication.latestForDiscovery7d93be47-8dc4-4413-9304-5b978773d3bb

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