Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina

Authors
Aref Erfani
Mir Khalil Pirouzifard
sajad pirsa
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
10.22034/FSCT.19.132.265
Abstract
In this study, biodegradable film was prepared from polyvinyl alcohol. Silver chloride nanoparticles and spirulina algae powder were used to modify the physicochemical structure and create antioxidant activity in the film. The surface morphology of the film was investigated. Polyvinyl alcohol film and its composites were used for packaging virgin olive oil. D-optimal design was used to investigate the effect of packaging type and storage time on the chemical, color and sensory characteristics of the oil. Chemical characteristics (acidity, peroxide value, refractive index and total phenol), sensory and color characteristics were investigated. The response surface method was used to investigate the effect of independent variables on the oil as well as the created mathematical models. The obtained results showed that in polyvinyl alcohol film modified with silver chloride particles and polyvinyl alcohol modified with silver chloride and spirulina particles, the presence of these particles on the surface of the film was completely evident. The results of the chemical, sensory and color analysis of the oil showed that the chemical, sensory and color quality of the oil decreased with the increase in the storage time of the oil in all packages. Peroxide value as the most important indicator of the quality of oils in normal packaging increased from 1 to 7 (mEq O2/Kg oil) during 30 days of storage, while in oil packaged with polyvinyl alcohol modified with silver chloride and spirulina algae, this increase was from 1 to 2 (mEq O2/Kg oil). In general, oils packaged with polyvinyl alcohol modified with silver chloride and spirulina algae showed the least quality changes compared to normal packaging, which indicates the ability of these films to control the quality and increase the shelf life of virgin olive oil.
Keywords
Olive Oil
Active packaging
Antioxidant film
Nanocomposite

Subjects

[1] Jimenez-Lopez, C., Carpena, M., Lourenço-Lopes, C., Gallardo-Gomez, M., Lorenzo, J.M., Barba, F.J., Prieto, M.A. and Simal-Gandara, J., 2020. Bioactive compounds and quality of extra virgin olive oil. Foods, 9(8), p.1014.
[2] Pristouri, G., Badeka, A. and Kontominas, M.G., 2010. Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food control, 21(4), pp.412-418.
[3] Dabbou, S., Gharbi, I., Brahmi, F., Nakbi, A. and Hammami, M., 2011. Impact of packaging material and storage time on olive oil quality. African Journal of Biotechnology, 10(74), pp.16929-16936.
[4] Koidis, A. and Boskou, D., 2015. Virgin olive oil: losses of antioxidant polar phenolic compounds due to storage, packaging, and culinary uses. In Processing and impact on active components in food (pp. 267-274). Academic Press.
[5] Allouche, Y., Jiménez, A., Gaforio, J.J., Uceda, M. and Beltrán, G., 2007. How heating affects extra virgin olive oil quality indexes and chemical composition. Journal of Agricultural and Food Chemistry, 55(23), pp.9646-9654.
[6] Conte, L., Milani, A., Calligaris, S., Rovellini, P., Lucci, P. and Nicoli, M.C., 2020. Temperature dependence of oxidation kinetics of extra virgin olive oil (EVOO) and shelf-life prediction. Foods, 9(3), p.295.
[7] Jabraili, A., Pirsa, S., Pirouzifard, M.K. and Amiri, S., 2021. Biodegradable nanocomposite film based on gluten/silica/calcium chloride: physicochemical properties and bioactive compounds extraction capacity. Journal of Polymers and the Environment, 29(8), pp.2557-2571.
[8] Meydanju, N., Pirsa, S. and Farzi, J., 2022. Biodegradable film based on lemon peel powder containing xanthan gum and TiO2–Ag nanoparticles: Investigation of physicochemical and antibacterial properties. Polymer Testing, 106, p.107445.
[9] Pirsa, S., 2021. Nanocomposite base on carboxymethylcellulose hydrogel: Simultaneous absorbent of ethylene and humidity to increase the shelf life of banana fruit. International Journal of Biological Macromolecules, 193, pp.300-310.
[10] Yorghanlu, R.A., Hemmati, H. and Pirsa, S., 2022. Production of biodegradable sodium caseinate film containing titanium oxide nanoparticles and grape seed essence and investigation of physicochemical properties. Polymer Bulletin, 79(10), pp.8217-8240.
[11] Tang, S. and Zheng, J., 2018. Antibacterial activity of silver nanoparticles: structural effects. Advanced healthcare materials, 7(13), p.1701503.
[12] Yin, I.X., Zhang, J., Zhao, I.S., Mei, M.L., Li, Q. and Chu, C.H., 2020. The antibacterial mechanism of silver nanoparticles and its application in dentistry. International journal of nanomedicine, 15, p.2555.
[13] Pirsa, S. and Mohammadi, B., 2021. Conducting/biodegradable chitosan-polyaniline film; Antioxidant, color, solubility and water vapor permeability properties. Main Group Chemistry, 20(2), pp.133-147.
[14] Kabir, S.R., Dai, Z., Nurujjaman, M., Cui, X., Asaduzzaman, A.K.M., Sun, B., Zhang, X., Dai, H. and Zhao, X., 2020. Biogenic silver/silver chloride nanoparticles inhibit human glioblastoma stem cells growth in vitro and Ehrlich ascites carcinoma cell growth in vivo. Journal of cellular and molecular medicine, 24(22), pp.13223-13234.
[15] Volkan, M., Stokes, D.L. and Vo-Dinh, T., 2005. A sol–gel derived AgCl photochromic coating on glass for SERS chemical sensor application. Sensors and Actuators B: Chemical, 106(2), pp.660-667.
[16] Andrade, L.M., Andrade, C.J., Dias, M., Nascimento, C. and Mendes, M.A., 2018. Chlorella and spirulina microalgae as sources of functional foods. Nutraceuticals, and Food Supplements, 6(1), pp.45-58.
[17] El-Beltagi, H.S., Dhawi, F., Ashoush, I.S. and Ramadan, K., 2020. Antioxidant, anti-cancer and ameliorative activities of Spirulina platensis and pomegranate juice against hepatic damage induced by CCl4. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 48(4), p.1941.
[18] Sengupta, S., Koley, H., Dutta, S. and Bhowal, J., 2018. Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia. Journal of Functional Foods, 48, pp.54-64.
[19] Shabkhiz, M.A., Pirouzifard, M.K., Pirsa, S. and Mahdavinia, G.R., 2021. Alginate hydrogel beads containing Thymus daenensis essential oils/Glycyrrhizic acid loaded in β-cyclodextrin. Investigation of structural, antioxidant/antimicrobial properties and release assessment. Journal of Molecular Liquids, 344, p.117738.
[20] Ghasemizad, S., Pirsa, S., Amiri, S. and Abdosatari, P., 2022. Optimization and Characterization of Bioactive Biocomposite Film Based on Orange Peel Incorporated With Gum Arabic Reinforced by Cr2O3 Nanoparticles. Journal of Polymers and the Environment, 30(6), pp.2493-2506.
[21] Daei, S., Mohtarami, F. and Pirsa, S., 2022. A biodegradable film based on carrageenan gum/Plantago psyllium mucilage/red beet extract: physicochemical properties, biodegradability and water absorption kinetic. Polymer Bulletin, pp.1-22.
[22] Joseph, K.S., Bolla, S., Joshi, K., Bhat, M., Naik, K., Patil, S., Bendre, S., Gangappa, B., Haibatti, V., Payamalle, S. and Shinde, S., 2017. Determination of chemical composition and nutritive value with fatty acid compositions of African mangosteen (Garcinia livingstonei). Erwerbs-Obstbau, 59(3), pp.195-202.
[23] Petrauskaite, V., De Greyt, W., Kellens, M. and Huyghebaert, A., 1998. Physical and chemical properties of trans‐free fats produced by chemical interesterification of vegetable oil blends. Journal of the American Oil Chemists' Society, 75(4), pp.489-493.
[24] AOCS, 1998, 1998 & 2009. Official methods and recommended practices of the American oil chemistry society. Sampling and analysis of commercial fats and oils, Cd 8-53. Peroxide value, Ca 5a-40. Free fatty acids & Cd 19-90. 2-Thiobarbituric acid value.
[25] Malherbi, N.M., Grando, R.C., Fakhouri, F.M., Velasco, J.I., Tormen, L., da Silva, G.H.R., Yamashita, F. and Bertan, L.C., 2022. Effect of the addition of Euterpe oleracea Mart. extract on the properties of starch-based sachets and the impact on the shelf-life of olive oil. Food Chemistry, 394, p.133503.
[26] Nogueira, D., Marasca, N.S., Latorres, J.M., Costa, J.A.V. and Martins, V.G., 2022. Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil. Polymer Engineering & Science, 62(4), pp.1070-1080.
[27] Martillanes, S., Rocha-Pimienta, J., Cabrera-Bañegil, M., Martín-Vertedor, D. and Delgado-Adámez, J., 2017. Application of phenolic compounds for food preservation: Food additive and active packaging. Phenolic compounds–Biological activity. London, UK: IntechOpen, pp.39-58.
[28] Rababah, T., Hao, F., Yang, W., Eriefej, K. and Al-Omoush, M., 2011. Effects of type of packaging material on physicochemical and sensory properties of olive oil. International Journal of Agricultural and Biological Engineering, 4(4), pp.66-72.
[29] Stoll, L., Silva, A.M.D., Iahnke, A.O.E.S., Costa, T.M.H., Flores, S.H. and Rios, A.D.O., 2017. Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra‐virgin olive oil during storage. Journal of Food Processing and Preservation, 41(6), p.e13218.
[30] Chavoshizadeh, S., Pirsa, S. and Mohtarami, F., 2020. Sesame oil oxidation control by active and smart packaging system using wheat gluten/chlorophyll film to increase shelf life and detecting expiration date. European Journal of Lipid Science and Technology, 122(3), p.1900385.