Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre

doi:10.1016/j.foodchem.2013.06.039

Cited by 64 publications

(46 citation statements)

References 23 publications

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“…Alcohols were the components found in higher number (12). The origin of the alcohols released from bread may be due to fermentation (ethanol, 3‐methyl‐1‐butanol), lipid oxidation (1‐pentanol, 2‐penten‐1‐ol, 1‐hexanol, 1‐octen‐3‐ol) or both form fermentation and lipid oxidation (1‐propanol, 1‐octanol; Grosch ; Galey and others ; Genot and others ; Hansen and Schieberle ; Marie and others ). Alkanes represent the second in number of volatile compounds identified (10).…”

Section: Resultsmentioning

confidence: 99%

“…Alkanes represent the second in number of volatile compounds identified (10). They included heptane, octane, dodecane, tetradecane, and hexadecane, which probably came from lipid oxidation (Genot and others ; Marie and others ). Aldehydes (9) like pentanal, hexanal, heptanal, octanal were detected, and their origin is also attributed to lipid oxidation (Genot and others ; Marie and others ).…”

Section: Resultsmentioning

confidence: 99%

“…They included heptane, octane, dodecane, tetradecane, and hexadecane, which probably came from lipid oxidation (Genot and others ; Marie and others ). Aldehydes (9) like pentanal, hexanal, heptanal, octanal were detected, and their origin is also attributed to lipid oxidation (Genot and others ; Marie and others ). Aromatic hydrocarbons (8) were identified and the origin of these compounds is more heterogenic: toluene is derived from lipid oxidation (Marie and others ); benzaldehyde comes from Maillard reaction, fermentation, and lipid oxidation (Hurrell ; Galey and others ); benzyl alcohol origin is attributed to Maillard reaction and lipid oxidation (Hurrell ; Frasse and others ); and phenylethyl alcohol comes from fermentation (Frasse and others ; Galey and others ).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Aguilar¹,

Albanell

Miñarro³

et al. 2015

Journal of Food Science

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The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Aguilar¹,

Albanell

Miñarro³

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…However, it must be emphasised that the Maillard reaction usually occurs at higher temperature and requires more energy than the oxidation of fats [6], so compounds of the Maillard reactions might not have a direct inhibitory effect on lipid oxidation. In addition, this effect has not been explored enough in recent literature.…”

Section: Effect Of Sweetener On Esterified 3-mcpd Contentmentioning

confidence: 99%

“…Both processes occur in a wide range of temperatures. The Maillard reaction usually occurs at 140-160 °C between carbonyl groups of reducing sugars and the -NH 2 functions of amino acids, peptides, and proteins; caramelisation involves direct degradation of sugars and takes place at higher temperatures (above 170 °C) [4][5][6]. However, some of these processes can also result in the formation of harmful components such as furans,…”

Section: Introductionmentioning

confidence: 99%

Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems

Sadowska-Rociek

Cieśłik

Sieja

2017

Eur Food Res Technol

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Storage Conditions Affect Oxidative Stability and Nutritional Composition of Freeze‐Dried Nannochloropsis salina

Safafar

Langvad

Möller³

et al. 2017

Euro J Lipid Sci & Tech

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Microalgae biomass is known as a promising sustainable source of bioactive compounds. Application of microalgae biomass in food and feed products requires information regarding storage stability and optimized storage conditions to minimize unwanted deterioration which downgrades the bioactive composition of microalgae biomass. In order to investigate the worsening of the nutritional quality of freeze dried biomass, a multifactorial storage experiment was conducted on a high EPA (eicosapentaenoic acid) Nannochloropsis salina biomass. The storage time (0–56 days), storage temperature (5, 20, and 40 °C and packaging conditions (under vacuum and ambient pressure) used as main factors. During the 56 days of storage, both time and temperature strongly influenced the oxidation reactions which result in deterioration of bioactive compounds such as carotenoids, tocopherols, and EPA. Lipid deterioration occurred both due to enzyme‐induced lipolysis and autoxidation. Carotenoids and α‐tocopherol contents decreased during storage, but may still have prevented EPA from higher oxidative deteriorations due to their powerful antioxidant properties. Oxidation reactions, which resulted in the creation of primary and secondary volatile oxidation products, occurred mainly at the first days of storage. The resulting volatile compounds(measured by head space gas chromatography‐mass spectrometry) declined further until day 56, probably due to reaction with amino acids, or decomposition to low molecular weight tertiary oxidation compounds. Storage of microalgae at low temperature is more effective than vacuum packaging. Practical Applications: Microalgae are known as a sustainable source of bioactive compounds, and their industrial scale application is growing very fast. Application of microalgae biomass in food, feed, or cosmetics requires the knowledge of the optimum storage conditions to prevent the value‐added compounds from deterioration. Results of this study improve our understanding of the chemical deterioration under different storage conditions and can help the producers/customers to extend the shelf life of microalgae biomass by choosing correct storage conditions. The storage time and conditions influenced the bioactive compounds in freeze‐dried microalgae biomass.

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Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

Cited by 64 publications

References 23 publications

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems

Storage Conditions Affect Oxidative Stability and Nutritional Composition of Freeze‐Dried Nannochloropsis salina

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