Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis

Caruso, Marisa Carmela; Galgano, Fernanda; Colangelo, Maria Antonietta; Condelli, Nicola; Scarpa, Teresa; Tolve, Roberta; Favati, Fabio

doi:10.1007/s00217-016-2831-9

Cited by 29 publications

(29 citation statements)

References 18 publications

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“…Lipid oxidation is the main biochemical process responsible for the deterioration of bakery products and reduction of their shelf life. The oxidation reaction depends on the type of fats used and product composition [20,41]. Table 2 shows the changes (%) in SFA, MUFA, and PUFA in conventional and enriched taralli during storage.…”

Section: Resultsmentioning

confidence: 99%

Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

et al. 2019

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Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.

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Section: Resultsmentioning

confidence: 99%

Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

et al. 2019

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“…As is well known, also the addition of antioxidants in the formulation helps control lipid oxidation [ 18 , 19 ]. For these reasons, in shelf life assessment studies of low-moisture bakery products, lipid oxidation indexes are generally used [ 20 , 21 , 22 , 23 ]. Taking in mind the above reported considerations, the oxidation level of the lipid ingredients is expected to play a pivotal role in determining the shelf life of the finished products.…”

Section: Introductionmentioning

confidence: 99%

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

Manzocco

Romano

Calligaris

et al. 2020

Foods

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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.

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“…The higher IP value corresponds with better stability against oxidation and indicates a longer shelf‐life (Andreou et al., ). In this study, significant decline of IP for the hot‐air dried clam at elevated temperatures indicates a higher oxidation level, poor oxidative stability and a reduction of shelf‐life (Andreou et al., ; Caruso et al., ; Verardo et al., ). Therefore, a more convincing conclusion could be drawn that hot‐air drying compromises the stability of lipids.…”

Section: Discussionmentioning

confidence: 70%

“…The IP obtained by OXITEST method is expressed as “stability time” before initiation of lipid oxidation and it corresponds to a drop of oxygen pressure due to the consumption of oxygen by the sample (Caruso et al., ). The higher IP value corresponds with better stability against oxidation and indicates a longer shelf‐life (Andreou et al., ).…”

Section: Discussionmentioning

confidence: 99%

“…The oxidative stability evaluation of boiled clam Ruditapes philippinarum was conducted with OXITEST reactor (Velp Scientifica, Usmate, Milan, Italy) according to the method described by Caruso et al. (). The dried clam powder (4.5 g) was placed in oxidation chambers and performed at constant temperature of 90 °C with an initial pure oxygen pressure of 6 bar.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development

Liu

Zhou

et al. 2018

Journal of Food Science

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Clam Ruditapes philippinarum was processed by hot-air drying and the changes of its lipids were evaluated by analyzing lipid classes, phospholipid classes, fatty acids, as well as oxidation parameters including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS) value, total oxidation value (TOTOX), and oxidation test (OXITEST). The hot-air drying process reduced the contents of triacylglycerol, phosphatidylcholine, and phosphatidylethanolamine, indicating the hydrolysis of lipids. Meanwhile, the hot-air drying process significantly decreased the proportion of n-6 polyunsaturated fatty acid (PUFA), and consequently increased the PUFA ratio of n-3/n-6. Interestingly, the POV, TBARS and TOTOX decreased after the hot-air drying process. However, significant decline of the induction period for the dried clam tissue at elevated temperatures indicated their higher oxidation level, poor oxidative stability and reduction of shelf-life. Therefore, OXITEST method turned out to be an effective tool for estimating the level of lipid oxidation for hot-air dried clam.

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Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis

Cited by 29 publications

References 18 publications

Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

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

Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development

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