Loading...
Shelf-life prediction and thermodynamic properties of no added sugar chocolate spread fortified with multiple micronutrients
Tolve, Roberta Sportiello, Lucia Bianchi, Federico Favati, Fabio
Tolve, Roberta
Sportiello, Lucia
Bianchi, Federico
Favati, Fabio
Editors
Other contributors
Affiliation
Epub Date
Issue Date
2022-08-06
Submitted date
Alternative
Abstract
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and forms potentially toxic compounds. A comparative study applying the Arrhenius model was carried out to investigate the oxidative stability and predict the shelf-life of a newly developed no added sugar chocolate spread formulated with sunflower oil, and fortified with vitamin D, Mg, and Ca checked against two commercially available spreads: No Palm and a well-known commercially available product (RB). The results obtained from the accelerated shelf-life testing for peroxide value (PV) showed relatively higher activation energy (Ea, 14.48 kJ/mol K) for RB, whereas lower Ea (11.31–12.78 kJ/mol K) was obtained for No Palm and all the experimental spread chocolates. Q10 values were comparable (1.202–1.154), indicating a similar catalytic effect of the temperature upon the oxidation rate across all the investigated samples. The positive Gibbs free energies ranged from 75.014 to 83.550 kJ/mol and pointed out that the lipid oxidation reaction in the chocolate spread was an endergonic process. The predicted shelf-life at 293.15 K was 8.57 months (RB), 7 months (No Palm), and 6.8 months for all the experimental spreadable chocolate. However, the higher production of hydroperoxides was observed in chocolate fortified with magnesium-calcium carbonate nanoparticles and stored at 313.15 and 323.15 K, suggesting these particles may enhance lipid oxidation.
Citation
Tolve R, Tchuenbou-Magaia FL, Sportiello L, Bianchi F, Radecka I, Favati F. (2022) Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients. Foods, 11(15):2358. https://doi.org/10.3390/foods11152358
Publisher
Journal
Research Unit
PubMed ID
PubMed Central ID
Embedded videos
Additional Links
Type
Journal article
Language
en
Description
© 2022 The Authors. Published by MDPI. This is an open access article available under a Creative Commons licence. The published version can be accessed at the following link on the publisher’s website: https://doi.org/10.3390/foods11152358
Series/Report no.
ISSN
2304-8158
EISSN
2304-8158
ISBN
ISMN
Gov't Doc #
Sponsors
This work was supported by Regione Veneto FSE project No. 1695-16-11-2018.