Etude du conditionnement de l'huile d'olive dans les emballages en plastique

Abstract

Study of olive oil packaging in plastic materials.Plastic bottles are economic and light but are not often used at packaging olive oil, even not used in Tunisia. This is due to migration phenomena that can occur from these materials. Thus, the major goals of this work are the verification, in a first time, of the safety of high density polyethylene (HDPE) and polyethylene terephtalate (PET) bottles and, in a second time, the non modification of tensile, luminous transmittance and heat properties of these materials, and finally the stability of olive oil packed in these bottles in comparison with glass bottles. The overall migration found for HDPE and PET materials are fewer then the French norm, they are respectively equals to 17.9 mg/kg and 13.9 mg/kg. None luminous transmittance or heat properties variation are found, but a very important loss of materials rigidity is registered after 30 days contact at 40°C with refined olive oil. Moreover, the results showed that the ranking of stability of virgin olive oil packed on these plastic materials and in glass bottles is Glass > HDPE > PET.

Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine

“…Several studies conducted on olive oil shelf life attested the glass as the best material for the storage [32], in terms of its acidity, especially when oil was stored in the dark with respect to other packages [33]. As acidity values of oil stored at room temperature in glass, PET, HDPE, and cans didn't differ significantly in our experiment, other investigators clearly indicated the glass as the best (less value) in terms of acidity in the following ranking Glass > HDPE > PET [34]. Metal containers have the same water resistant properties as glass and may protect the product from oxygen, light, and microorganisms that could increase the acidity of oil through increasing the rate of hydrolysis of triglycerides.…”