Free radical interactions between raw materials in dry soup powder

Raitio, Riikka; Orlien, Vibeke; Skibsted, Leif H.

doi:10.1016/j.foodchem.2011.05.051

Cited by 9 publications

(3 citation statements)

References 23 publications

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“…The radical content in pilsner malt was highly correlated with water activity (R 2 = 0.95), indicating that water activity is an important factor for radical decay and radical reactivity in malt. The radical content of other dried products has also been found to be influenced by water activity, although with less linear correlation (9,21). The radical content observed during the storage experiment with both pilsner malt and roasted malt was also influenced by water activity.…”

Section: Discussionmentioning

confidence: 99%

Quality of pilsner malt and roasted malt during storage

et al. 2014

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Malt is usually expected to be stable during 12 months of storage. However, in practice many brewers notice changes in malt aroma during storage. The oxidative stabilities of pilsner malt and roasted malt were evaluated during a 12 month storage at different temperatures (10 and 20°C) and water activities (0.231 and 0.432). The radical content in malt kernels was measured by electron spin resonance spectroscopy and the volatile profile of the resulting sweet worts was measured by head-space analysis followed by GC-MS analysis. The storage of malt resulted in oxidative reactions and a large change of the volatile profile of the resulting worts. Roasted malt was much more unstable than pilsner malt, as illustrated by a higher initial radical intensity, larger radical decay during storage and a larger change in the volatile profile of the wort with increased amounts of lipid oxidation products. For both roasted malt and pilsner malt, good correlations were found between radical decay and changes in the volatile profile of the wort, where high temperature and high water activity resulted in the largest changes. During the 12 months of storage, the sugar extract of the wort made from the malts remained constant and was not affected by the chemical changes. This study suggests that chemical changes occurring in malts during less than 12 months of storage may potentially affect the aroma of beer, and that water activity and storage temperature should both be kept low in order to maintain a high malt quality.

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Section: Discussionmentioning

confidence: 99%

Quality of pilsner malt and roasted malt during storage

et al. 2014

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“…Moisture's removal preserves foods from deterioration due to growth of microorganisms (Ansari and Datta, 2003), action of enzymes, and oxidation's reactions (Raitio et al, 2011). Moreover, it provides lighter weight and smaller volumes for transportation and storage.…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of eggplant drying: Shrinkage effect

Brasiello

Adiletta

Russo

et al. 2013

Journal of Food Engineering

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“…In such products radical levels were found to correlate both with the content of secondary oxidation products and sensory score at later stages of storage after water addition and further preparation (Nissen et al ., 2000(Nissen et al ., , 2002Stapelfeldt et al ., 1997c). The level of radicals in solid foods is consequently suggested to be applied as a method for prediction of the oxidative stability of lipids in such products, although the content of these intermolecular radical reactions seems strongly to depend on the degree of contact between the components in the dry mixtures (Henriksen and Sanner, 1967;Raitio et al ., 2011). Radicals from oxidizing lipids may transfer to proteins and amino acids leading to protein degradation (Schaich, 2008), as radicals also may transfer from proteins to lipids under other conditions and initiate lipid oxidation (Ostdal et al ., 2002).…”

Section: Oxidative Changesmentioning

confidence: 99%