Possibility of storing olive oil in antioxidant biobased pouches made of chitosan and gelatin

Abstract

Biobased packaging pouches made of chitosan (CS), gelatin (GEL) and gallic acid (GA) were developed to be used as active packaging (antioxidant) for olive oil. Various formulations were characterized in terms of their physico-chemical (color, transparency, thickness, water content and swelling) and barrier (oxygen, carbon dioxide, and water vapor) properties and total phenolic content. The developed pouches were used to store olive oil for 6 weeks. The oil was characterized in terms of its color, volatile compound profile and organoleptic properties. Considerable amounts of total phenols were measured in all film formulations, with significantly higher amounts in the films containing GA. No significant color changes were observed in the packed oil. A total of 31 volatile compounds from 8 different chemical groups were identified in the oils tested. In the samples with gallic acid as an antioxidant, the content of compounds identified as volatiles from the degenerative oxidation process was lower compared to the samples packed in glass containers (control), regardless of the storage period. Triangle test showed that organoleptic properties have a greater influence on visual appearance than odour.