The effect of nano bentonite-containing poly-lactic acid (PLA) cap packaging film on the physicochemical properties of olive oil

Within the scope of this research, the effect of nano bentonite-containing polylactic acid lid packaging film (BPLAKAF) on the physicochemical properties of extra virgin olive oil was investigated. BPLAKAF, which attracts attention with its environmentally friendly and biodegradable properties, was evaluated in terms of its potential to maintain the quality and freshness of olive oil throughout the storage period. The research was carried out in three stages: the production of nano bentonite, the production of BPLAKAF and the use of this film as a cover package for olive oil storage. As a result of the analysis, the dominant components of nano bentonite were determined by XRF analysis as 65,53% SiO2, 16,63% Al2O3, 6,22% KK and 4,21% Fe2O3. The thickness of BPLAKAF was determined as 200 micrometers and the dominant elements were determined as carbon, oxygen, silicon and aluminum by Energy Distribution X-Ray Analysis. It was also observed that BPLAKAF does not leak visible oil. On the other hand, the results of free fatty acidity, peroxide number, iodine number, color, refractive index, viscosity, oxidative stability of olive oil packaged with BPLAKAF were 0,46-0,46%, 2,94-3,56 meq O2/kg, 85,11-82,84 gI₂/100g, 2,1K/70S-3,2K/70S in 0-6 month period, respectively, 1,4684-1,4689, 101-85 mPa and 5,92-7,78h. In the olive oil with plastic cap packaging used as the control group, the same analyzes were 0,46-0,48%, 2,94-3,82 meq O2/kg, 85,11-83,02 gI₂/100g, 2,1K/70S-3,6K/70S, respectively and in the same period, 1,4684-1,4719, 101-80 mPa and 5,92-7,78h. It was determined that the fatty acid composition of olive oils stored using BPLAKAF and control group plastic cap packaging remained within the Turkish Food Codex specifications for fatty acid composition of extra virgin olive oil throughout the storage period. As a result, it was determined that the extra virgin olive oil packaged with BPLAKAF preserved its physicochemical properties and oxidative stability, free fatty acidity and peroxide number values were in accordance with the criteria for food consumption, and it can be used as a cover packaging film in olive oil technology with its sustainable and environmentally friendly properties, and it is recommended to investigate the use of this material for the whole amabalage in future studies instead of cover packaging.