Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

Andersson, Kristina; Lingnert, Hans

doi:10.1006/fstl.1997.0330

Cited by 28 publications

(23 citation statements)

References 12 publications

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“…We were able to detect significant differences in hexanal content between cream powder samples with 8.3 and 3.4 mL/L oxygen in the headspace after only 7 weeks of storage (14). Further, samples with as low as 0.3 mL/L oxygen in the headspace showed significantly increased hexanal concentration after 5 weeks storage (15). Tamsma et al (11) reported that milk powder stored at 1 mL/L oxygen (27°C, 6 months) did not show any significant differences in the flavour score compared to the unstored powder, whereas powder stored at 10 mL/L oxygen did show a significant decrease.…”

Section: Introductionmentioning

confidence: 68%

“…Relationships between sensory changes and production of volatile oxidation products have been reported by numerous researchers (19,21,22) and a good correlation between hexanal production and sensory changes has been obtained (21,(23)(24)(25)(26)(27). In two previous studies, we investigated the effect of oxygen levels down to 0.3 mL/L oxygen in the headspace on the rate of lipid oxidation in cream powder (14,15). In this study, we wanted to evaluate the relationship between oxidation and flavour changes at these low levels of oxygen, as determined by an analytical sensory panel.…”

Section: Introductionmentioning

confidence: 80%

“…This was probably owing to a slow oxidation of the cream powder, an assumption supported by the very modest hexanal development found in the samples Table 2. Andersson and Lingnert (14,15) and Prior et al (8) also reported that the oxidation of cream and milk powder, when stored in darkness at 30°C, proceeded very slowly. To be able to draw conclusions regarding the sensory differences between samples, assessor-by-sample interactions have to be taken into account.…”

Section: Statistical Evaluationmentioning

confidence: 91%

“…The oxygen concentration in the headspace of the bottles was measured with a Hewlett Packard (HP) 5890 gas chromatograph equipped with a thermal conductivity detector, by the method used by Andersson and Lingnert (15). All measurements were done in at least three replicates (i.e.…”

Section: Oxygen Analysismentioning

confidence: 99%

“…Tuohy (13) reported the oxygen amounts tolerated for milk powder to be less than 0.01 mL oxygen/g powder. Studies done on milk powder or cream powder all show oxygen-dependent quality losses (14)(15)(16)(17)(18)(19)(20). We were able to detect significant differences in hexanal content between cream powder samples with 8.3 and 3.4 mL/L oxygen in the headspace after only 7 weeks of storage (14).…”

Section: Introductionmentioning

confidence: 99%

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Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

Andersson

Lingnert

1998

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 80%

Section: Statistical Evaluationmentioning

confidence: 91%

Section: Oxygen Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

Andersson

Lingnert

1998

LWT - Food Science and Technology

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Is oxygen reduction a viable antioxidant strategy for oil‐in‐water emulsions?

Johnson

Gisder

Lew

et al. 2016

Euro J Lipid Sci & Tech

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The impact of 0, 40, 58, 79, 93, and 98% total oxygen reduction on lipid oxidation kinetics in a 1.0% fish oil‐in‐water emulsion (pH 3.0; 32°C) was determined. Atmospheres were modified using nitrogen/oxygen gas blends or high purity nitrogen. Headspace and dissolved oxygen were monitored throughout the study using a non‐destructive technique in which fluorescent sensors were fixed in sealed vials. Lipid oxidation, as measured by lipid hydroperoxides and thiobarbituric acid reactive substances (TBARS), was inhibited at oxygen reductions ≥58%. However, meaningful protection against lipid oxidation was only achieved at oxygen reductions ≥93%. Potential commercial strategies, nitrogen flushing/sparging, and ascorbic acid, were inefficient at reducing oxygen to levels that could significantly inhibit lipid oxidation. Results suggest that near complete oxygen removal is necessary to protect oxygen‐sensitive ingredients, but a need still exists to identify new strategies that sufficiently reduce the oxygen content of emulsions. Practical applications: The practical application of this work is that there is a global demand to remove synthetic additives from food and beverage formulations, and as described in this work, defining the level oxygen reduction that provides meaningful increases in oxidative stability is necessary. Results suggest that the oxidative stability of 1% fish oil‐in‐water emulsions can be extended by reducing system oxygen by ∼58%, but to have a meaningful antioxidant impact greater than ∼93% oxygen removal is required. Further investigation into simulated commercial oxygen removal strategies (e.g., nitrogen displacement of oxygen and ascorbic acid) demonstrated that current industrial strategies are lacking and need to be optimized in order to enhance stability against lipid oxidation. In this work, we design and modify a fish oil‐in‐water emulsion system to have different oxygen concentrations that range from almost complete oxygen removal to atmospheric conditions. The resulting emulsions are characterized over time by non‐destructively measuring oxygen concentrations, both in the headspace and dissolved phase, as shown in the figure of two sensor patches inside a sealed glass vial. The impact of oxygen concentrations on lipid oxidation kinetics is measured and represented in the graphed data. Results suggest that near complete oxygen removal is necessary to provide meaningful protection against lipid oxidation in emulsified systems.

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