Development of Biodegradable Smart Packaging for Virgin Olive Oil Utilizing Cellulose Nanofiber, Methylene Blue, and Vitamin C

In this study, four types of cellulose (Cel) nanofiber films modified with methylene blue (MB) and vitamin C (VC) were prepared and examined using scanning electron microscopy (SEM). The effects of the films and storage time on the oil's chemical, sensory, and color properties was studied. A mathematical relationship was obtained between the storage time of the oil and the color changes of the films (from white to blue) and it was used to determine the shelf life and expiration date of the oil. The results indicated a significant increase in acidity and peroxide values in control samples over time, reflecting a decline in oil quality. In contrast, packages containing antioxidants like methylene blue and vitamin C effectively maintained lower acidity and peroxide values, while total phenol content remained stable, showcasing their role in preserving oil freshness and antioxidant capacity. Color changes were also less pronounced in antioxidant packages, which maintained better color stability. Sensory evaluations revealed that the combined package received the highest ratings in taste, odor, and overall acceptability, while the control group rated the lowest. This study underscores the importance of selecting appropriate packaging and using antioxidant agents to enhance the quality and shelf life of virgin olive oil. Also, the cellulose/methylene blue/vitamin C kit in olive oil packaging with antioxidant properties can estimate the shelf life of the oil by changing its color from white to blue due to oxidation. The color changes of the sensor are easily visible and using color software, the color factor b can be recorded and the exact shelf life of the oil can be calculated.