Estimación De La Vida Útil De Una Mayonesa Mediante Pruebas Aceleradas

Baldizón, Claudia García; Córdoba, Manuel Enrique Molina

doi:10.15517/ring.v18i1-2.653

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…The Q 10 was 1.8, which means that the oxidative process of MDDM is accelerated 1.8 times for every temperature increase of 10 °C. This value was similar to the ones obtained in other research studies [ 33 , 42 ].…”

Section: Resultssupporting

confidence: 93%

“…The shelf life of MDDM based on fat stability and expressed as a direct function of lipid oxidation reactions was obtained by determining the TBARS index (as explained in Section 2.2.4 ) over the storage time of the product using the ASLD method [ 42 ].…”

Section: Methodsmentioning

confidence: 99%

“…Specifically, the Arrhenius model was applied, which allowed to obtain the relationship between oxidation rate constant, activation energy, and temperature [ 33 , 44 ]. The highest temperatures corresponding to 55 °C and 65 °C were chosen to establish the 10 °C difference needed to calculate the Q 10 , which indicates the number of times the rate of a deterioration reaction is modified when the temperature is varied by 10 °C [ 42 ], while the temperature of 37 °C corresponded to the extreme temperature that the product could reach due to an increase during storage at room temperature. Two sample treatments were selected for this experiment: T1 or control MDDM treatment and T2, whose MDDM contained 0.2% Nutrabiol ® (following manufacturer recommendations), as it was the one that reached a higher antioxidant capacity.…”

Section: Methodsmentioning

confidence: 99%

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Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

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Rubio

Beltrán

et al. 2022

Foods

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Fish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be used for human consumption, thus promoting circular economy. Therefore, this study focused on evaluating the shelf life of mechanically deboned and dried meat (MDDM) of sea bass based on the lipid oxidation criterion (TBARS). The effect of a tocopherol-based antioxidant was also evaluated, and changes in the fatty acid profile were studied. For that, samples with and without antioxidant were stored at three temperatures (37, 55, and 65 °C) for 50 days. This allowed its modelling according to the Arrhenius model. The results showed a shelf life for MDDM of 220 days at 20 °C without the addition of antioxidant. When antioxidant was added, a high protective effect against oxidation and preservation of unsaturated fatty acids was perceived, avoiding nutritional losses and negative sensory effects, reducing EPA and DHA losses by 75 and 72%, respectively. In conclusion, the stability of MDDM from sea bass was demonstrated, making possible its incorporation into other food matrices.

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Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

Honrado

Rubio

Beltrán

et al. 2022

Foods

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Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Uscanga

Pacheco

Ragazzo‐Sánchez

et al. 2021

Journal of Food Quality

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Human milk banks pasteurize and freeze the milk in order to conserve it, but thawing and prolonged storage cause loss of nutritional components. The aim of this work was to evaluate the effect of pasteurization, high hydrostatic pressures, UV radiation, and spray drying in human milk packed and stored at 25 to 40°C by a period of 14 weeks, using an accelerated shelf life method with Arrhenius model. Effectiveness of packaging, microbiological viability, and deterioration of carbohydrates, lipids, and proteins was evaluated. The results showed that proteins and carbohydrates in powdered human milk with different treatments did not show significant changes during storage at 25 to 40°C and without the growth of microorganisms. However, 33.3% deterioration of lipid oxidation was observed up at 40°C. We predict with the applied model that, at 18°C, the human milk powder will be preserved for approximately one year without significant changes in its composition.

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Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil

Rojas-Molina

García

Pino³

2022

Preprint

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This work aimed to evaluate the influence of the addition of microencapsulated oregano (Origanum vulgare L.) essential oil as a natural antioxidant in the stability of mayonnaise. Three formulations were developed with microencapsulated oregano essential oil at different concentrations (0.0, 0.26, and 0.44%). Mayonnaises were packed and stored at 35, 45, and 55 ºC until their deterioration. During the accelerated storage, the titratable acidity and peroxide index were determined. The peroxide index was subjected to linear regression analysis as a function of time. The parameters of the Arrhenius model (k and Ea) for the variation of the peroxide index and the temperature acceleration factor (Q10) were also determined. Some physical and chemical indicators were determined for the mayonnaise selected according to its greater stability during the accelerated storage. Mayonnaise with 0.44% microencapsulated oregano essential oil presented the highest stability during accelerated storage in terms of delaying the increase in the peroxide index, as an indicator of the deterioration of this type of product. The addition of the microencapsulated essential oil did not affect (p > 0.05) the sensory attributes of the product, although the judges reported its influence on the typical odor and flavor, compared to the control mayonnaise. The variation of the peroxide index during the accelerated storage was adjusted, in all cases, to a zero-order reaction. Linear models were obtained to estimate the shelf life of mayonnaise for each treatment.

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Estimación De La Vida Útil De Una Mayonesa Mediante Pruebas Aceleradas

Cited by 4 publications

References 2 publications

Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil

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