Novel oxygen scavenger screw-cap for shelf-life improvement in virgin olive oil packaging during storage

Active packaging which deliberately incorporated with releasing or absorbing components into or from packaged foods, was developed in order to extend the shelf life of products by stalling the degradative reactions The most significant factor affecting the shelf life of olive oil is oxidation. In this study a new oxygen scavenger called cobalt (II) oxalate nanoparticles powder was in the incorporated in glass and PET bottle screw-caps. It improves the shelf life of retailed olive oil packaging during storage. The effect of oxygen scavenger system on olive oil acidity, peroxide value and spectrophotometric indices (K232, K270) was evaluated at 6 intervals (monthly) at 25 ° C in light conditions. Chemical and physical properties of cobalt (II) oxalate nanoparticles adsorbent were analyzed by Scanning Electron Microscope and X-ray Diffraction analyses. The results showed that 1 g of cobalt (II) oxalate nanoparticles powder decreased packaged olive oil peroxide value and acidity by about 30%. Olive oil packaged in glass containers (sealed with cobalt (II) oxalate nanoparticles), significantly, showed less peroxide value and acidity by 95% more likely than in PET containers. Physical properties of synthesized cobalt (II) oxalate nanoparticles approved the pure β-cobalt oxalate formation. This study showed that cobalt (II) oxalate nanoparticles have potential to be used in the food packaging industry as a new oxygen scavenger.