Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
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DOI：
10.1590/fst.38917
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发表时间：
2019-06-01
影响因子：
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通讯作者：
CONTRERAS-LÓPEZ, Elizabeth
中科院分区：
文献类型：
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作者：
JAIMEZ-ORDAZ, Judith;PÉREZ-FLORES, Jesús Guadalupe;CONTRERAS-LÓPEZ, Elizabeth
在食品系统中，脂质氧化是影响食品质量、营养、安全、颜色和消费者接受度的最重要因素之一。本研究的目的是确定在25 ℃和40 ℃下储存在三种类型包装（聚乙烯、聚丙烯+牛皮纸和聚乙烯+聚丙烯）中的第三代（3G）零食的脂质氧化动力学参数及其对货架期的影响。过氧化值是选择的质量参数，并使用分光光度法监测60天。基于Arrhenius方程和活化络合物理论，计算了3G零食氧化稳定性的反应速率常数（k）、活化能（E-a）、Q（10）因子、活化能（Δ H-双匕首）和活化熵（Δ S-双匕首）。结果表明，3G零食会发生氧化现象，影响其货架期。包装C（聚乙烯+聚丙烯）最适合储存此类产品。最后，所分析的颗粒的保质期在25摄氏度下长于一年，并且可以通过适当的包装材料组合来延长。
In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 degrees C and 40 degrees C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (E-a), Q(10) factors, activation enthalpies (Delta H-double dagger), and activation entropies (Delta S-double dagger) for oxidative stability in 3G snacks were calculated. Results showed that oxidation phenomena can occur in the 3G snacks and affect its shelf-life. Packaging C (polyethylene + polypropylene) was the most appropriate for the storage of this kind of product. Finally, the shelf life of the analyzed pellets was longer than one year at 25 degrees C and it may be extended with the appropriate mix of packaging materials.