Influence of packaging geometry and material properties on the oxidation kinetic of bottled virgin olive oil Original Research Article

A two-dimensional mathematical model able to predict the time course of hydroperoxides and oxygen concentration profile inside bottled virgin olive oil during storage is presented. By simulating the behavior of the bottled virgin olive oil it was possible to assess the influence of the bottle’s shape and size on the quality decay kinetics of virgin olive oil bottled in glass and plastic containers. In particular, five geometrically different containers were used to predict the storage behavior of bottled virgin olive oil. The obtained results show that the quality decay kinetics of bottled virgin olive oil greatly depends on container geometry. However, the extent to which the container’s geometrical factors affect the quality decay kinetics depends on the material used to make the bottle, and on the initial value of the oxygen partial pressure in the bottle headspace.