The use of oxygen content determination method based on fluorescence quenching for rapeseed oil shelf-life assessment

Kozak, Wojciech; Samotyja, Urszula

doi:10.1016/j.foodcont.2013.02.028

Cited by 14 publications

(11 citation statements)

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“…To accelerate food aging, the food product is exposed to severe storage conditions . In this context, several factors have been studied such as the impact of: (i) oxygen in sterilized potatoes and in roasted and ground coffee (ii) temperature in human milk replacement formula and UHT milk; and (iii) light in pasteurized milk and milk protein concentrate powder …”

Section: Introductionmentioning

confidence: 99%

“…8 To accelerate food aging, the food product is exposed to severe storage conditions. 9 In this context, several factors have been studied such as the impact of: (i) oxygen in sterilized potatoes and in roasted and ground coffee 10,11 (ii) temperature in human milk replacement formula and UHT milk; 12,13 and (iii) light in pasteurized milk and milk protein concentrate powder. 14,15 The objective of this work was to study the quality changes of sterilized pudding as a function of storage time in standard conditions (control samples), and to test the effect of potential precursors of degradation reactions (iron and copper incorporation, increase of headspace volume, increase of packaging permeability and exposure to light) on the aging of pudding.…”

Section: Introductionmentioning

confidence: 99%

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Multi‐factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

Moufle

Jamet²,

Karoui

2018

J Sci Food Agric

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BACKGROUND Accelerated shelf life tests have been conducted on very few shelf‐stable products. The aim of this study was to reproduce quality changes occurring in neutral pudding packed in retort pouches over a one‐year storage period at room temperature in approximately 100 days. The influence of headspace volume, packaging permeability, combination of packaging permeability and light, iron and copper on the quality changes of pudding throughout storage was investigated at the molecular and macroscopic scales. Analyses were performed from day 15 to 368 for control samples and from day 15 to 99 for pudding samples where one or more accelerating factors were applied. RESULTS Retort pouches enriched with iron or copper showed similar trends to control pouches regarding changes in rheological, pH and color parameters during storage. These catalysts could be used as accelerating factors for the last‐mentioned parameters. Riboflavin and tryptophan fluorescence spectra recorded on samples supplemented with iron aged 99 days were the most similar to those of control pudding samples aged 368 days. Neither the headspace volume nor the packaging permeability was found to affect the aging of neutral pudding samples. CONCLUSION Samples supplemented with iron were the most appropriate to accelerate the aging of neutral pudding. © 2018 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Multi‐factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

Moufle

Jamet²,

Karoui

2018

J Sci Food Agric

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“…Several factors have been applied to determine the quality of shelf‐stable food such as: oxygen pressure to sterilized potatoes and roasted or ground coffee (Cardelli & Labuza, ; Dole & Perrin, ), light to milk protein concentrate powder and pasteurized milk (Intawiwat et al, ; Semagoto et al, ), and high temperature (up to 50 °C) to human milk replacement formula, UHT milk, and fruit‐filled snack bars (Corrigan et al, ; Curia & Hough, ; Grewal et al, ). To accelerate aging, the effect of other parameters were investigated such as: oxido‐reduction potential of orange juice (Fustier, St‐Germain, Lamarche, & Mondor, ), headspace atmosphere in rapeseed oil (Kozak & Samotyja, ), headspace volume in retort pouches containing pears in syrup (Maldonado et al, ), relative humidity of dried coconut powder (Jena & Das, ), and pH of sweet whey powder (Dattatreya, Etzel, & Rankin, ).…”

Section: Introductionmentioning

confidence: 99%

Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques

Moufle

Jamet²,

Karoui

2018

J Food Process Engineering

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The aim of this study was to reproduce quality changes occurring in shelf‐stable pudding over 368 days, in less than 100 days by using one or more accelerating factors. The effect of headspace volume, packaging permeability, combination of packaging permeability and light, iron, and heat treatment on the evolution of pudding quality during storage was studied at the molecular and macroscopic levels. For control samples, an increase in the consistency, apparent viscosity, hysteresis area, G'‐G" crossover and yellowness was observed throughout storage. The rheology, pH, and colorimetric measurements failed to discriminate samples subjected to different accelerating factors from the control ones. Regarding the shapes of tryptophan and riboflavin emission spectra, samples with high permeability to oxygen and exposed to light were the most deteriorated, followed by those supplemented with iron or subjected to high heat treatment. However, iron and heat treatment trials were found to be the most suitable parameters to accelerate aging of pudding. Finally, both, headspace volume or packaging permeability did not affect the aging of acidic pudding samples. Practical applications Severe heat treatment or the addition of iron in the pudding recipe could be used as suitable parameters to accelerate shelf‐stable acidic pudding aging. Fluorescence spectroscopy technique showed a high discrimination power and can be applied for online monitoring of shelf‐stable dairy desserts quality, as it requires no preparation of the sample.

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“…Research in this field is scarce. As the previous investigation of Kozak and Samotyja shows, the method is very easy to apply and it allows for multiple measurements to be performed within one particular packaging without the need of opening it. An important novelty of this method is that it is non‐invasive and the analysed product is still usable after the measurements.…”

Section: Introductionmentioning

confidence: 99%

Headspace oxygen measurements can be used as a fast and convenient method for shelf‐life assessment of potato snacks

Samotyja¹,

Kozak²

2015

Euro J Lipid Sci & Tech

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The aim of this study was to explore the influence of different barrier and atmosphere conditions on the complex processes affecting storage stability of potato snacks, and the use of oxygen determination measurements within the packaging atmosphere as a quick quality and shelf-life assessment method. The subject of investigation was potato snacks packed in transparent and metallised polymeric packaging laminates, filled with air or nitrogen. Samples were analysed for moisture, water activity, hydroperoxide content and oxygen concentration in the headspace by two methods: a non-invasive optical method based on fluorescence quenching and an electrochemical method. High barrier packaging provides better protection against moisture but not against oxidation. The shelf-life of potato snacks is undermined by oxygen presence in the foam structure of the product. Neither barrier packaging nor modification of atmosphere applied alone bring satisfactory results, therefore a combined strategy is recommended. The study proved that the most optimal solution was the use of metallised packaging with nitrogen. The use of an optical sensor can be an appropriate and effective novel method for a nondestructive oxidation progress evaluation of food that is stored in translucent packaging.Practical applications: The high linear correlation between hydroperoxides and oxygen content is of great practical value in shelf-life assessment and screening the correctness of a packaging process.Abbreviations: ASTM, American society for testing and materials; HSD, honestly significant difference; OTR, oxygen transmission rate; PA, polyamide; PE, polyethylene; PV, peroxide value; WVTR, water vapour transmission rate Eur.

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The use of oxygen content determination method based on fluorescence quenching for rapeseed oil shelf-life assessment

Cited by 14 publications

References 14 publications

Multi‐factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

Multi‐factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques

Headspace oxygen measurements can be used as a fast and convenient method for shelf‐life assessment of potato snacks

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