Vu Thanh Phuong, Gumus-Bonacina Cansu Ekin, Corradini Maria G, He Lili, McClements David Julian, Decker Eric A
Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01003, USA.
Department of Food Engineering, Faculty of Engineering, Ankara University, 06830 Ankara, Turkey.
Antioxidants (Basel). 2022 Oct 28;11(11):2139. doi: 10.3390/antiox11112139.
Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunflower oil, fully hydrogenated soybean oil, and soybean oil and interesterified fat alone were formulated to have varying solid fat content (SFC) at 55 °C but the same linoleic acid and tocopherol contents, so the fats had similar susceptibility to oxidation. A fluorescence probe showed that lipid mobility increased with decreasing SFC in both cracker doughs and fat blends, suggesting the probe could be used to monitor SFC directly in foods. Decreasing SFC decreased oxidation in crackers. Crackers made from interesterified fat (13.7% SFC) were more oxidatively stable (hexanal lag phase = 33 days) than crackers made from fat blends (hexanal lag phase = 24 days). These results suggest that blended fats result in regions of liquid oil high in unsaturated fatty acids within a food product prone to oxidation. Conversely, interesterified fats where unsaturated and saturated fatty acids are more evenly distributed on the triacylglycerols are more stable. Thus, interesterified fats could allow for the formulation of products higher in unsaturated fatty acids to improve nutritional profiles without sacrificing shelf life.
脂质氧化是低水分食品化学变质的主要途径。对于饼干中使用的脂肪的物理性质如何影响脂质氧化动力学，人们了解甚少。将完全氢化大豆脂肪+酯交换大豆油、完全氢化大豆脂肪+向日葵油、完全氢化大豆油以及单独的大豆油和酯交换脂肪配制成在55℃下具有不同固体脂肪含量（SFC）但亚油酸和生育酚含量相同的产品，因此这些脂肪具有相似的氧化敏感性。一种荧光探针显示，在饼干面团和脂肪混合物中，脂质流动性均随SFC的降低而增加，这表明该探针可用于直接监测食品中的SFC。降低SFC可减少饼干中的氧化。由酯交换脂肪（SFC为13.7%）制成的饼干比由脂肪混合物制成的饼干（己醛滞后阶段=24天）具有更高的氧化稳定性（己醛滞后阶段=33天）。这些结果表明，混合脂肪会在易氧化的食品中形成富含不饱和脂肪酸的液态油区域。相反，不饱和脂肪酸和饱和脂肪酸在三酰甘油上分布更均匀的酯交换脂肪更稳定。因此，酯交换脂肪可用于配制不饱和脂肪酸含量更高的产品，在不牺牲保质期的情况下改善营养成分。
