Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

Abstract

On food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (E a ), Q 10 factors, activation enthalpies (∆H ‡ ), and activation entropies (∆S ‡ ) for oxidative stability in 3G snacks were calculated. Results showed that oxidation phenomena can occur in the 3G snacks and affect its shelf-life. Packaging C (polyethylene + polypropylene) was the most appropriate for the storage of this kind of product. Finally, the shelf life of the analyzed pellets was longer than one year at 25 °C and it may be extended with the appropriate mix of packaging materials.

Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

“…Dotted lines represent the model fit is presented considering rancidity and texture simultaneously.Comparing Figure8bwith 8a is possible to observe the effect of low temperatures in the rejection due to loss of crispiness (moisture increase). These results confirmed that the shelf life of fried low-moisture foods is determined by the loss of crispiness and rancidity as previous studies reported for similar products such as cassava flour-based baked products(Kulchan et al, 2010), pellets for fried snacks(Jaimez-Ordaz et al, 2019), and crackers(Manzocco et al, 2020).…”

“…Because WBFSs are low-moisture foods, scarce research has been conducted about their shelf life (Jaimez-Ordaz et al, 2019). To the best of our knowledge, no previous reports about WBFSs' shelf life and their mathematical models have been reported.…”

“…In addition, the quality characteristics of baked wheat‐based snacks have been analyzed for 90 days of storage (Chandrashekhar et al, 2019); the shelf life of rice and legume deep‐fried snacks using linear regression equations to describe moisture gain, free fatty acids, and peroxide value (Tiwari et al, 2011); and the shelf life of cassava flour‐based baked product packaged into low‐density polyethylene or oriented polypropylene bags using models of isotherms (GAB model) have been studied. Because WBFSs are low‐moisture foods, scarce research has been conducted about their shelf life (Jaimez‐Ordaz et al, 2019). To the best of our knowledge, no previous reports about WBFSs’ shelf life and their mathematical models have been reported.…”

Use of image analysis to determine the shelf-life of an apple compote with wine

“…Different models were applied to fit the experimental data to obtain information about the changes produced in the quality attributes of the ACWW during storage. Initially, they were fitted with the zero-and first-order kinetic models (Dermesonlouoglou et al, 2016;Jaimez-Ordaz et al, 2019;Park et al, 2018).…”

Kinetic modeling of the sesamin conversion into asarinin in the presence of citric acid loading on Hβ

“…Consequently, a reliable kinetic model is often needed. While there have been studies of the kinetics of the lipid peroxidation ( 19 , 20 ) of vegetable oils and of biodiesel fuel ( 21 ) production from vegetable oils, the kinetics of sesamin conversion in a sesame oil system have not been studies. One research group noticed that the kinetics of sesamin conversion is of first-order in the ethanol-sesamin system by using hydrochloric acid as a catalyst ( 22 ).…”