Ciftci Dilek, Ozilgen Sibel
1Department of Nutrition and Dietetics, Yeditepe University, Istanbul, Turkey.
2Department of Gastronomy and Culinary Arts, Yeditepe University, Istanbul, Turkey.
J Food Sci Technol. 2019 Jan;56(1):483-490. doi: 10.1007/s13197-018-3510-6. Epub 2019 Jan 1.
Oxidative stability and loss of nutritional values during storage are the major problems that are encountered in the nut spreads and nut pastes affecting the commercial value. In this study, kinetic behavior of lipid oxidation and depletion of the phenolic antioxidants in the black carrot juice supplemented almond pastes stored at the temperature range of 4-60 °C were studied. Kinetic models were employed to quantify the observations. Lipid oxidation was modeled with the logistic equation. Addition of black carrot juice delayed lipid oxidation, and decreased the maximum peroxide value attained. Being different than the results of the previous studies performed with the similar pastes, the rate constants of peroxide formation reactions in the black carrot juice supplemented pastes decreased with increasing temperature (from 0.60 to 0.27 d); possibly due to capturing of the lipid oxidation intermediaries by the antioxidants at higher rates at higher temperatures. Depletion of phenolics agreed with a unimolecular first order apparent kinetic model. At the end of the storage period, phenolic losses in the pastes were 5.4, 31.8, 36.9 and 38.2% at 4, 20, 30 and 60 °C, respectively. The results showed that incorporation of the black carrot juice might have an effect on the mechanism of the lipid oxidation and its temperature dependency, and improve the shelf life of the almond pastes.
在储存过程中的氧化稳定性和营养价值损失是坚果酱和坚果糊中遇到的主要问题，影响其商业价值。本研究考察了在4-60°C温度范围内储存的黑胡萝卜汁强化杏仁糊中脂质氧化的动力学行为以及酚类抗氧化剂的消耗情况。采用动力学模型对观察结果进行量化。脂质氧化用逻辑方程建模。添加黑胡萝卜汁可延缓脂质氧化，并降低达到的最大过氧化值。与之前对类似糊剂进行的研究结果不同，黑胡萝卜汁强化糊剂中过氧化物形成反应的速率常数随温度升高而降低（从0.60降至0.27 d）；这可能是由于抗氧化剂在较高温度下以更高的速率捕获脂质氧化中间体。酚类物质的消耗符合单分子一级表观动力学模型。在储存期结束时，糊剂在4、20、30和60°C下的酚类损失分别为5.4%、31.8%、36.9%和38.2%。结果表明，添加黑胡萝卜汁可能会影响脂质氧化的机制及其温度依赖性，并延长杏仁糊的保质期。
