Development of an Edible Film - Lined Tetra Pak: Accelerated Shelf Life of Extra Virgin Olive Oil

Background: Extra virgin olive oil (EVOO) is a lipid foodstuff renowned for its health-promoting properties. Nevertheless, its quality is highly susceptible to degradation influenced by packaging and storage conditions. Aim: This study aimed to develop Tetra Pak packages lined with edible films to preserve the stability of EVOO, predict its shelf life under accelerated storage conditions, and evaluate the efficacy of these films in preserving key quality parameters. Materials and Methods: EVOO from the Coratina cultivar was packaged in Tetra Pak containers lined with edible films based on gelatin, gum Arabic, and a gelatin-gum Arabic composite. The packages were stored under accelerated aging conditions at 20, 40, and 60°C. The oxidative stability and quality of the oil were assessed by monitoring peroxide value (PV), free fatty acids (FFA)content, and the concentration of bioactive compounds (chlorophylls, carotenoids, and total polyphenols). The mechanical and physical properties of the edible films were also characterized. Results: The results demonstrated that the application of edible films significantly (p < 0.05) extended the predicted shelf life of EVOO compared to the uncoated control. Packaging lined with gum Arabic proved most effective, conferring a shelf life of 920 days, which is attributed to its superior barrier proprieties against oxygen permeation and its intrinsic antioxidant activity. The composite film and gelatin film provided shelf lives of 870 days and 744 days respectively, while the unlined control exhibited the shortest shelf life of 569 days. Conclusion: The findings indicate that edible films, particularly those based on gum Arabic, can markedly preserve the oxidative stability and extend the shelf life of EVOO. This research highlights the potential of biodegradable edible coatings as a sustainable and effective alternative to conventional packaging, offering significant implications for the development of eco-friendly food packaging solutions for high-value lipid products. Keywords: Extra virgin olive oil; EVOO; Edible packaging; Shelf life; Oxidative stability; Peroxide value; Free fatty acids.