Impact of iron, chelators, and free fatty acids on lipid oxidation in low-moisture crackers
| Autor: | Eric A. Decker, Daniel Vollmer, David R. Johnson, Leann Barden |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Chromatography
Microscopy Confocal Moisture Chemistry Iron Water General Chemistry Oxidative phosphorylation Fatty Acids Nonesterified Iron Chelating Agents Hexanal chemistry.chemical_compound Physical structure Lipid oxidation Dietary Fats Unsaturated Starch granule lipids (amino acids peptides and proteins) Lipid Peroxidation General Agricultural and Biological Sciences Edible Grain Oxidation-Reduction Fluorescent Dyes |
| Zdroj: | Journal of agricultural and food chemistry. 63(6) |
| ISSN: | 1520-5118 |
| Popis: | This research strove to understand the relationship between physical structure and oxidative stability in crackers since mechanisms of lipid oxidation are poorly understood in low-moisture foods. Confocal microscopy showed that lipids formed a continuous matrix surrounding starch granules, and starch–lipid, lipid–air, and protein–lipid interfaces were observed. Unlike bulk oils, meats, and emulsions, lipid hydroperoxides exhibited greater stability in low-moisture crackers as hexanal formation was delayed >20 d. Iron, added at 10 times the concentrations normally found in enriched flour, did not increase oxidation rates compared to the control. EDTA may reduce endogenous iron activity but not as greatly as in other matrices. Addition of fatty acids up to 1.0% of total lipid weight did not statistically affect lipid oxidation lag phases. The unique structure of low-moisture foods clearly affects their resistance to metal-promoted lipid oxidation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|