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

Abstract

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 mEqO2/kgoil) 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 °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 mEqO2/kgoil 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.

Effect of water bath‐assisted water extraction on physical and chemical properties of soybean oil body emulsion

“…The peroxide value (POV value) was measured according to the method of Manzocco et al. (2020) with some modifications. Each emulsion (0.3 ml) was added into 2‐ml centrifuge tube, and 1.5 ml isooctane isopropanol solution (v/v = 2/1) was added.…”

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

“…OXITEST ® technology offers rapid information regarding food shelf life that, if not available, would turn the data gathering to be expensive, cumbersome, and somewhat slow; for example, alternatives will require sensory expert panels for rancid perception (see, for instance, [ 280 ]. Additionally, The OXITEST ® allows measuring the modification of absolute pressure inside the two chambers and, through the OXISoft ® Software, automatically generates the IP expressed as hours by the graphical method [ 280 ]. Another attractive feature of OXITEST ® lies in that accelerated oxidation of whole, untreated samples (i.e., as is or without the previous extraction of fat) can be performed (see, for example, [ 268 ]).…”

“…Hence, values elevate as the sample is more resistant to oxidation. OXITEST ® technology offers rapid information regarding food shelf life that, if not available, would turn the data gathering to be expensive, cumbersome, and somewhat slow; for example, alternatives will require sensory expert panels for rancid perception (see, for instance, [280]. Additionally, The OXITEST ® allows measuring the modification of absolute pressure inside the two chambers and, through the OXISoft ® Software, automatically generates the IP expressed as hours by the graphical method [280].…”

Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese

“…Two levels of use (referred to as "scenarios", based on the number of openings and duration of each opening) were tested in the five home environments mentioned above, to simulate a real utilization by the consumer (Table 2), while the analytical determinations were carried out at the laboratories of the Department of Life Sciences of the University of Modena and Reggio Emilia. This is an innovative feature that distinguishes this study from most of the research in the field of SSL [13][14][15]. Scenario 1 (S1) consisted of a single opening for each jar, corresponding to the beginning of SSL, hence referred to as time zero (t 0 ).…”