Oxidation at intermediate moisture contents

T. P. Labuza, N. D. Heidelbaugh, M. Silver, M. Karel

Research output: Contribution to journalArticlepeer-review

45 Scopus citations

Abstract

In the study of the oxidation rate of methyl linoleate in protein and cellulose systems, a prooxidant effect was found at intermediate moisture contents. At low water content, water hydrates metals and hydrogen bonds with peroxides, and an overall decrease in the rate of lipid oxidation results. With an increase in the water content to the region with a water activity of 0.6 to 0.7, the water predominantly acts as a solvent to dissolve and mobilize previously unavailable trace metals with the result of increased oxidation rates. Use of chelating agents such as ethylenediaminetetraacetic acid and citric acid reduced oxidation significantly although some antioxidant activity was also observed for butylated hydroxyanisole. These results have important implications in the preparation of intermediate moisture foods.

Original languageEnglish (US)
Pages (from-to)86-90
Number of pages5
JournalJournal of the American Oil Chemists Society
Volume48
Issue number2
DOIs
StatePublished - Feb 1971

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