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dc.contributor.advisorZinoviadou, Kyriaki-
dc.contributor.advisorPapoti, Vassiliki T.-
dc.contributor.authorProdromou, Sofia-
dc.descriptionIncludes bibliographical references, maps, chartsen_US
dc.descriptionMSc in New Food Product and Business Developmenten_US
dc.description.abstractThe purpose of this study is to determine the effect of different packaging containers in the quality characteristics and storage stability of 5 different virgin olive oil (VOO) varieties from Israel, Palestine, Spain, Cyprus, and Greece. More precisely, the storage containers examined were opaque glass bottles and 3 plastic containers namely polyethylene terephthalate (PET), high density polyethylene (HDPE), and polypropylene (PP). The various olive oil samples studied were kept in light- and temperature-controlled storage conditions to simulate everyday storage practices. Changes in the quality characteristics of the samples were monitored after 6 months storage. The examined quality parameters were acidity, peroxide value (PV), ultraviolet extinction coefficients (K232 and K270), content in carotene and chlorophyll pigments, fatty acid composition, content in total phenols, and Rancimat induction time. The lowest oxidation levels were found in samples stored in PET containers and bottles of dark glass. Additionally, compared to samples stored in PP and HDPE containers, those packed in PET and dark glass bottles displayed higher chemical quality features. The antioxidant content (total phenols, carotenes and chlorophylls) of the examined oils preserved in all types of containers significantly decreased. Yet the lowest decrease was presented by the dark glass bottles. Dark glass bottles followed by PET containers seem to be the most suitable materials for the commercial packing of the Chalkidiki, Cypric, Nabali, Picual and Souri extra-virgin olive oil varieties.en_US
dc.format.extent96 pagesen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.subjectVirgin olive oilen_US
dc.subjectOlive oilen_US
dc.subjectArtolio projecten_US
dc.subjectPackaging materialsen_US
dc.subjectOlive oil varietiesen_US
dc.subjectOlive oil qualityen_US
dc.subjectFatty acids methyl esters (FAMES)en_US
dc.subject.lcshAcademic thesesen_US
dc.subject.lcshOlive oilen_US
dc.subject.lcshFood - Packagingen_US
dc.subject.lcshFood - Shelf-life datingen_US
dc.subject.lcshFood - Qualityen_US
dc.subject.lcshOlive - Varietiesen_US
dc.subject.lcshFood - Preservationen_US
dc.subject.otherPerrotis College - Theses - 2023en_US
dc.subject.otherNew food product and business development. Perrotis Collegeen_US
dc.titleThe influence of different packaging materials on the quality and shelf life of virgin olive oils from 5 different varieties from Israel, Palestine, Spain, Cyprus, and Greece through 180 days of storage period: Artolio project 6-months resultsen_US
local.description.statusNot publisheden_US
Appears in Collections:Theses

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