Ethyl oleate (EO) is an emerging compound used in the food industry as a pre-treatment additive in preservation processes, such as drying, allowing the shelf-life to be extended while preserving the nutritional value of the treated food without compromising consumer safety. Currently, EO is mostly synthesised from edible oils, which raises concerns about competition with the food chain. As an alternative, we previously developed an EO product from a High-Oleic Waste (HOW) obtained from industrial distillation pipelines. Due to the potential application of EO as a food additive, the present study aimed to evaluate its stability throughout its shelf-life in comparison with two commercial benchmarks under accelerated conditions (40 °C, 75% relative humidity, 6 months). Colour parameters (Total Colour Difference and Yellow Index), structural properties by FTIR-ATR, thermal properties by DSC, compositional stability by GC-MS, formation of lipid oxidation products by UV-Vis and cytotoxicity in keratinocytes were evaluated at the beginning (T0) and at the end (T6) of the assay. In general, the synthesised EO showed no considerable changes in the parameters studied after storage, being comparable to the assayed benchmarks. In conclusion, the developed EO was found to be stable during the assayed shelf-life, confirming its potential suitability as an additive for the food industry. Future studies should perform validation in food matrices.
Fontes et al. (Thu,) studied this question.