Alamprese Cristina, Cappa Carola, Ratti Simona, Limbo Sara, Signorelli Marco, Fessas Dimitrios, Lucisano Mara
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
Food Chem. 2017 Sep 1;230:532-539. doi: 10.1016/j.foodchem.2017.03.092. Epub 2017 Mar 16.
The aim of this study was the shelf life extension of whole-wheat breadsticks through the addition of a rosemary extract and packaging under nitrogen. Shelf life was studied at four temperatures (20, 27, 35, 48°C) for up to 200 storage days. The minimal changes observed in moisture, water activity and texture of the samples, coupled with the high peroxide values (13-539meqO/kg) measured at the end of storage, and the exponential increase of hexanal concentrations (up to 13-34mg/kg) confirmed that quality decay of whole-wheat breadsticks is mainly associated to lipid oxidation. The kinetic study of oxidation development and the consumer sensory acceptance determined by the survival analysis demonstrated that the rosemary extract addition yields a 42% shelf life extension, higher than that observed using nitrogen in the package (24-29%). The combination of the formulation and packaging strategies gave the best result (83% shelf life extension at 25°C).
本研究的目的是通过添加迷迭香提取物并在氮气环境下包装来延长全麦面包棒的保质期。在四个温度（20、27、35、48°C）下对保质期进行了长达200天的研究。样品的水分、水分活度和质地变化极小，同时在储存末期测得的过氧化值较高（13 - 539meqO/kg），己醛浓度呈指数增长（高达13 - 34mg/kg），这证实了全麦面包棒的品质下降主要与脂质氧化有关。氧化发展的动力学研究以及通过生存分析确定的消费者感官接受度表明，添加迷迭香提取物可使保质期延长42%，高于包装中使用氮气的情况（24 - 29%）。配方和包装策略的结合取得了最佳效果（在25°C下保质期延长83%）。
