Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

• Published in: Food science & technology 1998-03, Vol.31 (2), p.169-176
• Main Authors: Andersson, Kristina, Lingnert, Hans
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; cream powder; Food Engineering; Food industries; Fundamental and applied biological sciences. Psychology; hexanal; light; lipid oxidation; Livsmedelsteknik; Milk and cheese industries. Ice creams; oxygen
• ISSN: 0023-6438; 1096-1127; 1096-1127
• DOI: 10.1006/fstl.1997.0330

The production of volatile oxidation products and consumption of oxygen were measured in cream powder stored for 35 weeks at 30 °C in darkness or exposed to fluorescent light. The headspace of the bottles contained either air (209 mL O2/L) or 13, 3.5, 0.4 or 0.3 mL/L oxygen in nitrogen. The exposure to light strongly influenced both the rate of hexanal production and oxygen consumption. After the first 5 weeks of storage in light, significantly different oxygen-dependent increases in hexanal were found for all samples. Although the samples stored in darkness showed a much smaller hexanal increase, it was still significant during storage. After 35 weeks of storage, the dark-stored sample in air showed a highly significant larger hexanal increase than all the other samples stored in darkness, but after the same storage period, the hexanal increase in the 13, 3.6 and 0.4 mL O2/L samples was the same. The production of the Strecker aldehyde, 3-methylbutanal, was found to depend on light and to some extent on oxygen concentration, which indicates that lipid oxidation also influenced the conditions of the Maillard reaction.