Shelf life of bakery products made with monocultival extra virgin olive oil from Calabria (South Italy): lipid matrix oxidation
Author(s)
Caracciolo, Manuela
Date Issued
December 20, 2020
Type
Doctoral Thesis
Abstract
Calabria (South Italy) is one of the most important Italian regions for the production of olive oil. The extra virgin olive oil (EVOO) from Calabria could be used as an alternative to shortening or low- price vegetable oils at present used in the production of baked products. Thanks to EVOO’s high biological properties, healthier baked products could be obtained, improving their shelf life and quality characteristics.
In the industrial sector there is a clear trend towards the development of new and healthier food products, linked to the evidence that the repeated consumption of high quantities of saturated and trans fats in the diet increases the risk of several diseases for human body. In fact, there is an increasing need to replace unhealthy fats with healthy replacement, preserving the physical and sensory properties of the final products.
The aim of this PhD project was to study the lipid oxidation of the fat extracted from different bakery products (Cantuccini and breadsticks) in relation to the kind of fat used in the recipe (shortening, olive pomace oil or EVOO). Moreover, in order to improve baked product sustainability, the potential use of a biodegradable packaging (PLA, polylactic acid) for Taralli made with EVOO was investigated, comparing it with other packaging materials.
EVOO used in the recipe improved the chemical characteristics of the lipid fraction of Cantuccini and breadsticks, slowing down the oxidation phenomena. Results also demonstrated that PLA acts in a similar way to the packaging commonly used. Thus, PLA was found to be a good alternative to traditional packaging, especially for periods of time that do not exceed three months.
Additional information
Dottorato di ricerca in Scienze, tecnologie e biotecnologie per la sostenibilità
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