Headspace oxygen measurements can be used as a fast and convenient method for shelf‐life assessment of potato snacks

Abstract

The aim of this study was to explore the influence of different barrier and atmosphere conditions on the complex processes affecting storage stability of potato snacks, and the use of oxygen determination measurements within the packaging atmosphere as a quick quality and shelf-life assessment method. The subject of investigation was potato snacks packed in transparent and metallised polymeric packaging laminates, filled with air or nitrogen. Samples were analysed for moisture, water activity, hydroperoxide content and oxygen concentration in the headspace by two methods: a non-invasive optical method based on fluorescence quenching and an electrochemical method. High barrier packaging provides better protection against moisture but not against oxidation. The shelf-life of potato snacks is undermined by oxygen presence in the foam structure of the product. Neither barrier packaging nor modification of atmosphere applied alone bring satisfactory results, therefore a combined strategy is recommended. The study proved that the most optimal solution was the use of metallised packaging with nitrogen. The use of an optical sensor can be an appropriate and effective novel method for a nondestructive oxidation progress evaluation of food that is stored in translucent packaging.Practical applications: The high linear correlation between hydroperoxides and oxygen content is of great practical value in shelf-life assessment and screening the correctness of a packaging process.Abbreviations: ASTM, American society for testing and materials; HSD, honestly significant difference; OTR, oxygen transmission rate; PA, polyamide; PE, polyethylene; PV, peroxide value; WVTR, water vapour transmission rate Eur.

Modified Screen Printed Electrode Suitable for Electrochemical Measurements in Gas Phase

“…Moreover, they point out that the use of paper crowns soaked in [BMIM]­[NTF 2 ] or ethaline to modify SPCEs leads to quite similar performance. In particular, detection limits are achieved in both cases which are well consistent with O 2 determinations in packages in which foods under protective atmospheres or under vacuum are inserted. , …”

“…Protective atmospheres usually employed for packaging potato chips consist of carbon dioxide (from 30 to 60% v/v) and nitrogen, with a little residual concentration of oxygen (up to 3–5% v/v). This residual amount of O 2 is the result not only of the application of insufficient vacuum levels but also of the fact that the small fraction of this gaseous species entrapped into the food matrix is released very slowly. , …”

“…In particular, detection limits are achieved in both cases which are well consistent with O 2 determinations in packages in which foods under protective atmospheres or under vacuum are inserted. 38,39 In addition, the response time characterizing these devices, measured as the difference between the time corresponding to the peak maximum and the injection time, is very short (about 1 s). This short response time makes these new assemblies fast-responding electroanalytical sensors, in contrast with conventional permeation electrodes 9 and the more recently proposed sensors exploiting screen printed electrodes modified by RTILs dropcasting.…”

“…This residual amount of O 2 is the result not only of the application of insufficient vacuum levels but also of the fact that the small fraction of this gaseous species entrapped into the food matrix is released very slowly. 38,39 These analyses were conducted by sampling 200 μL of the internal atmosphere from each bag which was injected in the homemade FIA apparatus equipped with SPCE-RTILs or SPCE-DESs detectors. Their oxygen content was then inferred by exploiting the calibration plots constructed for synthetic samples.…”

Quality assessment of packaged fried foods during storage based on oven storage test

“…() reported that modified multilayer polymeric materials had no remarkable effects on the evolution of primary and secondary lipid oxidation amongst differently packed biscuits during storage. In addition to positioning oxygen scavengers within packets, nitrogen is also commonly used in the preservation of fatty foods (Samotyja & Kozak, ; Ajita & Jha, ). Comprehensive studies on storage stability mainly concentrate on single fried food and experiments limited to laboratory products.…”