Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers
Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers
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DOI：
10.3390/foods9060749
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发表时间：
2020-06-01
期刊：
影响因子：
5.2
通讯作者：
Nicoli, Maria Cristina
中科院分区：
文献类型：
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作者：
Manzocco, Lara;Romano, Giulia;Nicoli, Maria Cristina
在包装的低水分食品中，如饼干，氧化通常是储存过程中质量下降的主要原因。人们普遍认为，但很少调查，产品的保质期取决于脂质成分的氧化状态。本文研究了葵花籽油氧化程度对裂化剂氧化稳定性及保质期的影响。为此，使用过氧化值（pv）增加的油(5、11和25 mEqO（2)/kg（油））来制备裂解物。刚生产后，裂解物表现出相似的过氧化和酸臭气味强度，可能是由于氧化和美拉德反应的相互作用途径。将裂解物包装，在20、40和60℃条件下进行PV和腐臭气味分析，腐臭气味能很好地区分裂解物的氧化状态。利用相关的氧化速率，建立了基于原料油过氧化值的保质期预测模型。据估计，与储存温度无关，5至15 mEqO(2)/kg（油）的油PV将使裂解器的保质期（SL）缩短50%。这些结果证明了成分质量对市场上产品性能的关键影响。
In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO(2)/kg(oil)) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 degrees C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO(2)/kg(oil) shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.