Nguyen Khoa A, Hennebelle Marie, van Duynhoven John P M, Dubbelboer Arend, Boerkamp Vincent J P, Wierenga Peter A
Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands; Wageningen University & Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE Wageningen, The Netherlands.
Food Chem. 2024 Feb 1;433:137266. doi: 10.1016/j.foodchem.2023.137266. Epub 2023 Aug 26.
Estimating the shelf-life of vegetable oils is important to develop solutions to reduce spoilage by lipid oxidation. Typically, the shelf-life is predicted by detecting secondary oxidation markers in accelerated shelf-life tests, which are time-consuming. Existing numerical approaches using early primary oxidation products as predictive markers do not account for variations in fatty acid types, antioxidants, or storage conditions. A mechanistic kinetic model was developed incorporating these factors as a step towards shelf-life prediction for vegetable oils. Specific kinetic constants for the reactions of each unsaturated fatty acid type account for variations in fatty acid composition, and oxygen mass transfer accounts for variations in oxygen conditions. A second acceleration of lipid oxidation observed in long-term storage experiments was described by a multiplication factor for the kinetic constants related to oxidation products. Our model accurately extrapolates short-time experimental data to estimate long term formation of oxidation products under the same conditions.
估计植物油的保质期对于开发减少脂质氧化导致的变质的解决方案很重要。通常，保质期是通过在加速保质期试验中检测二次氧化标志物来预测的，这很耗时。现有的使用早期初级氧化产物作为预测标志物的数值方法没有考虑脂肪酸类型、抗氧化剂或储存条件的变化。开发了一个机理动力学模型，将这些因素纳入其中，作为植物油保质期预测的一步。每种不饱和脂肪酸类型反应的特定动力学常数考虑了脂肪酸组成的变化，氧传质考虑了氧气条件的变化。长期储存实验中观察到的脂质氧化的二次加速通过与氧化产物相关的动力学常数的倍增因子来描述。我们的模型准确地外推短期实验数据，以估计相同条件下氧化产物的长期形成。
