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Effect of selected storage conditions and packaging materials on olive oil quality
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1984
Year
Food PackagingEngineeringAbstract Transparent GlassOil SamplesChemical EngineeringStorage ConditionsOlive Oil QualityPolymer ProcessingPlastic DegradationPolymer ChemistryHealth SciencesPolyethylene Plastic BottlesEdible PackagingFood QualityActive PackagingPackaging MaterialsFood SafetyMeat PackagingDegradable PlasticEnvironmental EngineeringPolymer ScienceSustainable PackagingQuality Deterioration
Abstract Transparent glass and polyethylene plastic bottles filled with virgin olive oil were stored in diffused room light and direct sunlight (ca 4 hrs a day in sunlight and the remainder of the day in diffused light). In each case one‐half of the containers were covered completely with aluminum foil. The oxidation of all oil samples proceeded slowly in darkness, faster in diffused light and even faster in direct sunlight. Glass packaging materials gave better protection against oxidation than polyethylene plastic bottles. Significant destruction of the color of oil was observed under different light conditions.