Genosa jumps shelf-life hurdle in developing high polyphenol olive oils

By Nikki Hancocks

- Last updated on GMT

getty | dulezidar
getty | dulezidar

Related tags Polyphenols

Spanish hydroxytyrosol extract producer Genosa has partnered with leading food packaging firm Tetra Pak for the development of a functional extra virgin olive oils (EVOO) with a high content of naturally occurring polyphenols.

Interest in olive-sourced hydroxytyrosol has gained momentum since the European Food Safety Authority (EFSA) issued a rare plant polyphenol health claim approval in 2011.

That article 13 opinion​ rejected many health associations like blood pressure and anti-inflammation but backed hydroxytyrosol to protect LDL (low-density lipoprotein) particles from oxidative damage at 5 mg of hydroxytyrosol per day.

When it comes to olive oils, the regulation (EC 1924/2006) states oils containing 5mg of olive oil polyphenols (hydroxytyrosol and derivatives) per 20 g of oil contribute to the protection of blood lipids against oxidative stress.

The issue is, maintaining such levels of polyphenols throughout the product's shelf life, which is where the partnership comes into play. The new EVOO with a naturally high polyphenol content will be produced in “Tetra Prisma” aseptic carton packs which protect the polyphenols from oxygen and light in order to protect their integrity.

Genosa will advise farmers and companies about how they should work and also the whole logistic chain that should be followed to guarantee that the oils are correctly filled.

Carlos Peña, CEO of Genosa. According to José Luis Velilla, says the Tetra Prisma packs are also more environmentally friendly than other bottles as they are made primarily from cardboard, from responsibly managed forests and other controlled General sources (FSC certification) and is composed mainly of renewable raw material.

“Farmers will see their effort rewarded in the only way possible, that is, by providing quality and added value to the consumer," ​adds Peña, "Consumers will know that what they buy will bring them benefits for his health, enjoying the organoleptic qualities of olive oil. This is what we have called the health-taste binomial. Only through research and innovation will we make it possible for our main agronomic product to add value to society as a whole, from the farmer to the consumer.”

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