ReviewFrontiers in nutrition2025
How can we sustainably assess the shelf life of EVOO? A systematic review on analytical strategies and food waste reduction.
Review in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Evaluating the Effect of Packaging Materials on Extra Virgin Olive Oil Quality Under Simulated Household Use and Storage Conditions.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, olive oil quality is assessed through a combination of physicochemical parameters and sensory evaluation performed by trained tasting panels. The International Olive Council (IOC) and Codex Alimentarius define the legal limits and reference values for these parameters. The current analytical methods used to characterize extra virgin olive oil (EVOO), are based on destructive chemical techniques that are time-consuming, require long sample preparation (highly skilled operators), resource-intensive and involve the use of toxic solvents, with marked environmental impact and costs representing an obstacle in the green transition. Additionally, many of them do not allow for real-time analysis or analysis in line with industrial processes. Furthermore, none of the currently established methods adequately address the qualitative deterioration of virgin olive during storage. Thus, quality evaluation should include not only regulatory criteria but also parameters related to human health, the formation of degradation products, especially with respect to storage conditions. In addition, attention should be focused particularly on the concept of secondary shelf-life, with the aim of reducing food waste of olive oil while characteristics still remain unaltered. In light of this, it is necessary to explore alternative analytical strategies that are rapid, non-destructive, and sustainable, capable of guaranteeing the quality and safety of EVOO, reducing food waste, and respecting the principles of environmental sustainability. This review aims to critically analyze the latest analytical methodologies applied to determine the shelf life of EVOO, with a particular focus on their potential contribution to reducing waste and aligning with the objectives of Agenda 2030.
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.