Systematic transition from description to prediction for the oxidation in packaged olive oil

Antonis Kanavouras; Frank A Coutelieris

doi:10.1016/j.foodchem.2017.03.013

Systematic transition from description to prediction for the oxidation in packaged olive oil

Food Chem. 2017 Aug 15:229:820-827. doi: 10.1016/j.foodchem.2017.03.013. Epub 2017 Mar 6.

Authors

Antonis Kanavouras¹, Frank A Coutelieris²

Affiliations

¹ Department of Food Science and Human Nutrition, Agricultural University of Athens, 55 Iera Odos Str., GR-11855 Athens, Greece. Electronic address: antonios.kanavouras@aua.gr.
² Department of Environmental & Natural Resources Management, School of Engineering, University of Patras, 2 Seferi Str., GR-30100 Agrinio, Greece. Electronic address: fcoutelieris@upatras.gr.

PMID: 28372249
DOI: 10.1016/j.foodchem.2017.03.013

Abstract

In this work, an oxidation predictive model was proposed, following a methodical consideration of the natural laws and principles that determine the phenomena occurring during the olive oil oxidation. A mathematical description was obtained via a road-map involving selected "food-packaging-environment" system descriptors. A straightforward transition from the phenomena description to the tool was also developed. For this work, oxidation of packed edible oil was tested against the developed methodology, as a characteristic exemplar to confirm and support it. In conclusion, the proposed, mathematically supported, methodology was proven to be highly appropriate and satisfactory for capturing the potential chemical-physical evolution of oxidation, and therefore, the effectiveness of the tool has been demonstrated for oxidation of edible olive oil.

Keywords: Experimental research; Mathematical treatments; Olive oil; Oxidation; Road-map.

MeSH terms

Food Packaging / standards
Food Packaging / trends*
Forecasting
Models, Theoretical*
Olive Oil / metabolism*
Olive Oil / standards
Oxidation-Reduction

Substances

Olive Oil