Influence of Oxygen Concentration on the Storage Stability of Cream Powder

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

“…However, contrary to theories, Prior et al (19) reported lipid oxidation to proceed faster in milk powder stored at 660 mL/L oxygen than powder stored at 210 mL/L, and RoseSallin et al (20) reported the oxidation of cholesterol to proceed faster at 660 mL/L oxygen as compared to 210 mL/L. In our previous study (14) we could not prove that increased oxygen dependence occurred at very low oxygen levels (below 3.4 mL/L). We suggested that oxygen diffusion through the cream powder particles, rather than the actual oxygen concentration, was the limiting factor for oxidation at oxygen levels below 3.4 mL/L.…”

“…below 1 mL/L. Recently, we reported on the influence of oxygen levels, down to 0.6 mL/L, on the oxidation in cream powder (14). Even at this low level, a significant (P < 0.01) hexanal increase was already seen after 7 weeks of storage.…”

“…Studies done on milk or cream powder show very different results regarding the oxygen levels that can be tolerated. Oxidative changes have been reported for oxygen concentrations as low as 10 mL/L (stored at 27°C, for 6 months) (12) and 0.6 mL/L (stored at 30°C, for 7 weeks) (14), whereas other researchers reported that no changes could be detected for oxygen concentrations as high as 60 mL/L (stored at 35°C, for 3 years) (21). The differences found in oxidation rates between these studies could be due to differences in water activity of the powder, or to differences in initial oxidative status of the product.…”

Vacuum Packaging Technology: a Novel Approach for Extending the Storability and Quality of Agricultural Produce

“…temperature, seed moisture content and relative humidity, interrelationship of temperature, seed moisture content and storage life, vacuum and gas storage, illumination, and respiration and heating [11]. Oxidation of food ingredients like vitamins, pigments and aroma compounds is one of the most important causes of quality loss during food processing and is the main deteriorative reaction in microbiologically safe foods like dry and frozen products [12]. Since air contains 21% oxygen, it is a potent and a major force in accelerating oxidation of the stored product packed in containers.…”

“…Dull and Kays [30] Pecan kernel Vacuum packaging maintained colour and greatly reduced the mechanical damage in pecan kernels 12 …”