Alterations of PET material physical properties during storage of olive oil

Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Antonis KanavourasAbstractOlive oil in PET bottles as well as empty bottles were stored at 15, 30 and 40 °C, at light or dark, for 12 months. Oxygen transmition rate and light transmission were estimated in addition to thermographic parameters, color, crystallinity and sorption. Results indicated that oxygen transmission rates for both the control (empty) and the oil-containing PET bottles depend on time/conditions of storage. Significant differences of thermal properties were observed within the first four months, among PET materials in contact to olive oil and the control ones. Sorption of humidity was also reported for all containers, revealing the effect of the simultaneous presence of olive oil on the results. Apparently, olive oil has a significant impact on the properties of PET, while the reported alterations of its properties may affect the food preservation it self and its prediction methodology if not appropriately considered.

Source: Food Packaging and Shelf Life - May 30, 2019 Category: Food Science Source Type: research