Oxidative rancidity in foods and food quality

Velasco, Joaquı́n; Dobarganes, Carmen; Márquez‐Ruiz, Gloria

doi:10.1533/9781845699260.1.3

Cited by 36 publications

(33 citation statements)

References 52 publications

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“…Although oxidative rancidity was with no doubts perceived when the oil became unprotected of its natural antioxidants, this was and normally is perceptible at much lower oxidation levels, when the concentrations of volatile oxidation products are greater than the sensory perception thresholds. Generally, oils or foods containing oils subjected to room or moderate temperature do not normally reach global oxidation levels >5% on oil (w/w) because at these levels rancidity is definitely perceived (Velasco et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…From a practical point of view, it is more appropriate to examine the oxidative development during the first stages of the process rather than at the end of the induction period. Considering that oils and foods subjected to low temperatures rarely reach levels of oxidation >5% on oil (w/w) (Velasco et al ., ), a PV of 100 meq kg −1 could be established as a maximum limit. Assuming an average molecular weight of 900 for hydroperoxides, this limit corresponds to 4.5% oxTGM on oil (w/w).…”

Section: Resultsmentioning

confidence: 99%

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Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

Holgado

Márquez‐Ruiz

Méndez

et al. 2019

Int J of Food Sci Tech

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The influence of the drying method, freeze-drying and spray-drying, on the oxidative stability of microencapsulated sunflower oil depended on the type of encapsulation matrix. For a dairy-type matrix, formed by sodium caseinate and lactose, greater losses of tocopherols were detected during spray-drying, but both the free and encapsulated oil fractions were more stable against lipid oxidation than their freeze-dried counterparts. Results suggested that the free oil was also constituted by droplets that preserved their interfacial membrane and were protected by the matrix. Therefore, the free oil was not necessarily the nonencapsulated fraction. For a matrix constituted by gelatine, maltodextrin and sucrose, the emulsion showed low stability and a great destabilisation during spray-drying. No significant effect of the drying method on the oxidative stability of the encapsulated fraction was found with this matrix, but the free oil of the spray-dried sample oxidised faster, probably due to the emulsion destabilisation observed, which gave rise to a great amount of oil on the particle surface as a consequence of large droplets poorly stabilised.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

Holgado

Márquez‐Ruiz

Méndez

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Furthermore, because of their high lipid content, nuts may absorb odors during storage, resulting in them becoming less acceptable to consumers (Kader, ). It is well known that the overall development of off‐flavors and off‐odors, as well as the deterioration of texture, contributes significantly to degradation of the sensorial quality of many foods until it reaches a critical point at which the product becomes unacceptable to the consumer (Velasc, Dobarganes, & Márquez‐Ruiz, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two‐Year Period

Pleasance

Kerr

Pegg

et al. 2018

Journal of Food Science

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Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (>25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2‐thiobarbituric acid‐reactive substances.Practical ApplicationThe results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time.

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“…Before being used, a variable amount of time (days) can pass where AMF is kept at this temperature. Investigating AMF VOCs changes at this temperature can be of primary interest both to highlight the development of sensorial defects in the matrix and to get insights into oxidative rancidity, which is heavily affected by temperature …”

Section: Introductionmentioning

confidence: 99%

“…Investigating AMF VOCs changes at this temperature can be of primary interest both to highlight the development of sensorial defects in the matrix and to get insights into oxidative rancidity, which is heavily affected by temperature. 19 To our knowledge, despite the relevant effect of AMF packaging and storage conditions on product quality, no previous studies comparing the effects of BIB and CT packaging on AMF quality have been published. Moreover, even if PTR-MS has already been used to classify different AMF samples, the technique has not been applied to monitor how packaging and storage time at in practical industrial conditions can affect AMF VOCs release.…”

Section: Introductionmentioning

confidence: 99%

Rapid and noninvasive quality control of anhydrous milk fat by PTR‐MS: The effect of storage time and packaging

et al. 2018

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In this study, proton transfer reaction-mass spectrometry (PTR-MS), coupled with a time-of-flight mass analyzer and a multipurpose automatic sampler, was evaluated as a rapid and nondestructive tool for the quality control of anhydrous milk fat. Anhydrous milk fats packed in cardboard and bag-in-box were compared during refrigerated shelf life at 4°C for 9 months. Anhydrous milk fat samples were taken at 120, 180, and 240 days and measured by PTR-MS during storage at 50°C for 11 days. Univariate and multivariate data analysis were performed in order to classify samples according to the packaging type and compare aromatic profiles. Markers related to both packaging and storage duration were identified, and all stored samples were clearly distinguishable from reference fresh samples. Significant differences in some key butter aroma compounds such as 2-pentanone, 2-heptanone, 2/3-methylbutanal, acetoin, and butanoic acid were observed between different types of packaging. During the refrigerated storage, differences related to packaging are more evident, while during the storage at 50°C, the fat oxidation induced by the high temperature becomes the most relevant phenomenon independently of the packaging type. These results indicate the importance of avoiding anhydrous milk fat storage at 50°C for long times during industrial production processes. All together data demonstrated the viability of PTR-MS as a rapid and high-sensitivity tool in agroindustry quality control program.

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Oxidative rancidity in foods and food quality

Cited by 36 publications

References 52 publications

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two‐Year Period

Rapid and noninvasive quality control of anhydrous milk fat by PTR‐MS: The effect of storage time and packaging

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