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Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models
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Orientador(es)
Resumo(s)
Olive oil holds a significant position in the global vegetable oil market, often reaching high prices compared to other vegetable oils. However, like other oils, it is vulnerable to oxidation, which can degrade its quality during storage, making it essential to determine its shelf-life. So, kinetic or empirical models have been developed to estimate how long olive oil can maintain the legal quality standards necessary for its commercial classification or to be marketed with nutritional or health claim. This study reviews recent advancements in modelling approaches to predict the shelf-life of olive oil under different storage conditions, namely storage duration (from 2 months to 2 years), temperature (20–50 ºC), and light exposure (light versus dark storage). Most models estimate the timeframe in which olive oil remains compliant with regulatory requirements for specific commercial grades, namely extra virgin olive oil, with fewer models addressing health-related claims. Developed models include pseudo zero-, pseudo first-, and pseudo second-order kinetic models and empirical models, derived from experimental data on the oil’s chemical stability over time. While empirical models can be highly accurate, they often require extensive chemical data, including for compounds for which no legal thresholds exist, and complex statistical techniques, limiting their use by non-specialists. In contrast, kinetic models offer simpler and user-friendly mathematical equations. Nonetheless, olive oil’s shelf-life predictions remain influenced by factors such as initial oil composition, packaging materials, and storage conditions, underscoring the ongoing need to refine the predictive models.
Descrição
Palavras-chave
Kinetic-based models Empirical-based models Storage conditions Commercial category Nutritional claims Health claims
Contexto Educativo
Citação
Ferreiro, Nuno; Veloso, Ana C.A.; Pereira, José Alberto; Rodrigues, Nuno; Peres, António M. (2025). Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models. Food Engineering Reviews. ISSN 1866-7910. 17:3, p. 1-19
Editora
Springer