What does this research mean for the field?

Multilayer flexible pouches significantly extend the shelf life of veiled extra virgin olive oil compared to conventional dark glass bottles by reducing primary oxidation levels. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

To evaluate the impact of packaging systems and storage temperatures on the chemical quality, oxidation kinetics, and thermodynamic shelf-life stability of unfiltered veiled extra virgin olive oils.

August 29, 2026Food Packaging and Shelf LifeOpen Access

Influence of packaging type and storage temperature on the shelf life of soft and mild veiled olive oils: A kinetic and thermodynamic evaluation

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Authors

NFNuno FerreiroPolytechnic Institute of Bragança JPJosé Alberto PereiraPolytechnic Institute of Bragança AVAna C. A. VelosoPolytechnic Institute of Coimbra

Discussion

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Implication

Kinetic analysis reveals reduced oxidation and extended shelf life for veiled olive oils in flexible pouches compared to glass bottles, indicating pouches improve preservation.

Key Points

To evaluate the impact of packaging systems and storage temperatures on the chemical quality, oxidation kinetics, and thermodynamic shelf-life stability of unfiltered veiled extra virgin olive oils.
Stored two veiled extra virgin olive oils differing in initial water, solid, and phenolic contents in the dark for 12–21 months at 10–40 °C using dark glass bottles or multilayer flexible pouches.
Tracked free acidity, peroxide value, and UV extinction coefficients (K 232 and K 268) using zero-, first-, and second-order kinetic models, Arrhenius equations, and transition-state theory.
Oils stored in dark glass bottles showed significantly higher primary oxidation than those in pouches, with higher peroxide values (14.0 vs. 9.5 meq O2 kg⁻¹) and K 232 values (2.40 vs. 2.04).
Thermodynamic transition-state modeling confirmed oxidation was non-spontaneous (positive Gibbs free energy), endergonic (negative activation entropy), and endothermic (positive activation enthalpy).
Predicted shelf life was 8–18 months in flexible pouches compared to 4–15 months in dark glass, with shelf life decreasing as storage temperatures increased.

Cite This Study

Ferreiro et al. (2026) studied this question.

synapsesocial.com/papers/6a9299db8e5d7d1fc0c1219c https://doi.org/10.1016/j.fpsl.2026.101838

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August 29, 2026Food Packaging and Shelf LifeOpen Access

Influence of packaging type and storage temperature on the shelf life of soft and mild veiled olive oils: A kinetic and thermodynamic evaluation

View Full Paper

Ask AI

Bookmark

Authors

NFNuno FerreiroPolytechnic Institute of Bragança JPJosé Alberto PereiraPolytechnic Institute of Bragança AVAna C. A. VelosoPolytechnic Institute of Coimbra

Discussion

Member takes

Implication

Kinetic analysis reveals reduced oxidation and extended shelf life for veiled olive oils in flexible pouches compared to glass bottles, indicating pouches improve preservation.

Key Points

To evaluate the impact of packaging systems and storage temperatures on the chemical quality, oxidation kinetics, and thermodynamic shelf-life stability of unfiltered veiled extra virgin olive oils.
Stored two veiled extra virgin olive oils differing in initial water, solid, and phenolic contents in the dark for 12–21 months at 10–40 °C using dark glass bottles or multilayer flexible pouches.
Tracked free acidity, peroxide value, and UV extinction coefficients (K 232 and K 268) using zero-, first-, and second-order kinetic models, Arrhenius equations, and transition-state theory.
Oils stored in dark glass bottles showed significantly higher primary oxidation than those in pouches, with higher peroxide values (14.0 vs. 9.5 meq O2 kg⁻¹) and K 232 values (2.40 vs. 2.04).
Thermodynamic transition-state modeling confirmed oxidation was non-spontaneous (positive Gibbs free energy), endergonic (negative activation entropy), and endothermic (positive activation enthalpy).
Predicted shelf life was 8–18 months in flexible pouches compared to 4–15 months in dark glass, with shelf life decreasing as storage temperatures increased.

Cite This Study

Ferreiro et al. (2026) studied this question.

synapsesocial.com/papers/6a9299db8e5d7d1fc0c1219c https://doi.org/10.1016/j.fpsl.2026.101838

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