Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra-virgin olive oil during storage

Abstract

The aim of this study was to verify the effectiveness of an active biodegradable film on the maintenance of extra-virgin olive oil (EVOO) quality attributes. Level of peroxides, acidity, K232, color, chlorophylls, and carotenoids were determined as parameters to verify the oil quality over storage period. Maltodextrin was used to encapsulate anthocyanins and was the major component in the films, which were used as pouches to pack the oil. The samples were stored at 40°C, exposed to fluorescent light, and monitored during 12 days. The film successfully maintained the quality of EVOO under the limits established by Codex Alimentarius for over 8 days (13.6 meq O2/kg of peroxides at the 8th day), while the oil packed in polypropylene pouches was degraded before the 4th day of storage (326.5 meq O2/kg). Therefore, the results demonstrated the effectiveness of the film on maintaining the quality of EVOO and its promising application as active packaging. Practical application Extra-virgin olive oil (EVOO) is an oxidation-sensitive product and has been shown to quickly deteriorate when stored under less than ideal conditions. The study brings a new packaging possibility to the commercialization of EVOO with longer shelf-life. The storage of extra-virgin olive oil in biodegradable pouches produced with anthocyanins could preserve EVOO from oxidation and consequently extent its shelf-life. The study proves the efficacy of an active biodegradable packaging on maintaining quality attributes of EVOO. The commercialization of EVOO in active biodegradable pouches could be an eco-friendly and sustainable way to bring health and practicality to consumers.