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. 2020 Jun 5;9(6):749.
doi: 10.3390/foods9060749.

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

Lara Manzocco  1 , Giulia Romano  1 , Sonia Calligaris  1 , Maria Cristina Nicoli  1
Affiliations

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

Lara Manzocco et al. Foods. .

Abstract

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.

Keywords: Crackers; lipid oxidation; modeling; rancidity; shelf life.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Peroxide value of crackers prepared with oil having different peroxide values (PVs, mEqO2/kgoil) as a function of storage time at 20 (a), 40 (b), and 60 °C (c). Error bars represent the standard deviation.
Figure 2
Figure 2
Sensory rancid odor perception relevant to crackers prepared with oil having different peroxide values (PVs, mEqO2/kgoil) as a function of storage time at 20 (a), 40 (b), and 60 °C (c). Error bars represent the standard deviation.
Figure 3
Figure 3
Temperature dependence of rates (k) relevant to sensory rancid perception in crackers prepared with oil having different peroxide values (PVs, mEqO2/kgoil). Error bars represent the standard deviation.
Figure 4
Figure 4
Estimated shelf life of crackers based on peroxide value of the ingredient oil and the rancid odor acceptability limit (Ilim).
See this image and copyright information in PMC

References

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