Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
| Autor: | Araceli Castañeda-Ovando, Judith Jaimez-Ordaz, Elizabeth Contreras-López, Javier Añorve-Morga, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
lcsh:TX341-641 Shelf life 01 natural sciences Reaction rate symbols.namesake chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation 010608 biotechnology lcsh:Technology (General) Food science Peroxide value peroxide value Arrhenius equation Polypropylene 3G snacks 04 agricultural and veterinary sciences Polyethylene 040401 food science packaging materials chemistry symbols kinetic analysis lcsh:T1-995 shelf life Food quality lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Volume: 39 Supplement 1, Pages: 136-140, Published: 07 JAN 2019 Food Science and Technology, Issue: ahead, Published: 20 DEC 2018 Food Science and Technology v.39 suppl.1 2019 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Iss 0 (2018) |
| Popis: | In 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 (Ea), Q10 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. |
| Databáze: | OpenAIRE |
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