Researchers from the University of Ioanina, Greece, under the guidance of Professor Michael Kontominas, showed in a study that the bag-in-box type packaging is significantly superior to the metal type package.
They found that olive oil stored in bag-in-box containers retained extra virgin quality standards for longer periods of time in both room temperature and abuse temperature storage conditions that olive oil stored in tin-plated steel containers.
“Statistical analysis showed that samples packaged both in tin-plated steel and in bag-in-box containers were affected by storage temperature but those stored in bag-in-box containers were less affected,” the researchers wrote in the study.
The researchers found that olive oil stored in bag-in-box containers maintained its extra virgin classification for the entire 120 day trial when stored at room temperature (71.6 degrees Fahrenheit) and had a 100 day shelf-life when stored at abuse temperatures (98.6 degrees Fahrenheit).
The olive oil samples stored in the tin-plated steel containers could no longer rank as extra virgin after 80 days of storage at room temperature and only 60 days of storage at abuse temperatures.
“The main practical implication is that the bag-in-box container provides excellent protection to olive oil from both light and oxygen, as there is no headspace filled with air at any time during its use,” Michael Kontominas, the lead author of the study and a professor at the University of Ioannina, told Olive Oil Times.
“This is better protection than that provided by tin-plated steel and most probably by dark-colored glass, which remains to be proven,” he added.
Source: oliveoiltimes.com
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