Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients
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 f...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2358 |
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| author | Roberta Tolve Fideline Laure Tchuenbou-Magaia Lucia Sportiello Federico Bianchi Iza Radecka Fabio Favati |
| author_facet | Roberta Tolve Fideline Laure Tchuenbou-Magaia Lucia Sportiello Federico Bianchi Iza Radecka Fabio Favati |
| author_sort | Roberta Tolve |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T10:08:25Z |
| format | Article |
| id | doaj.art-397a6b648f5c4f8b9d0352754ac10813 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:08:25Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-397a6b648f5c4f8b9d0352754ac108132023-12-01T22:56:27ZengMDPI AGFoods2304-81582022-08-011115235810.3390/foods11152358Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple MicronutrientsRoberta Tolve0Fideline Laure Tchuenbou-Magaia1Lucia Sportiello2Federico Bianchi3Iza Radecka4Fabio Favati5Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDivision of Chemical Engineering, School of Engineering, Computing and Mathematical Sciences, University of Wolverhampton, Wolverhampton WV1 1LY, UKSchool of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalySchool of Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UKDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyThe 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.https://www.mdpi.com/2304-8158/11/15/2358Arrhenius modelfortificationoxidationspreadable chocolateshelf-lifevitamin D |
| spellingShingle | Roberta Tolve Fideline Laure Tchuenbou-Magaia Lucia Sportiello Federico Bianchi Iza Radecka Fabio Favati Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients Foods Arrhenius model fortification oxidation spreadable chocolate shelf-life vitamin D |
| title | Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients |
| title_full | Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients |
| title_fullStr | Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients |
| title_full_unstemmed | Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients |
| title_short | Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients |
| title_sort | shelf life prediction and thermodynamic properties of no added sugar chocolate spread fortified with multiple micronutrients |
| topic | Arrhenius model fortification oxidation spreadable chocolate shelf-life vitamin D |
| url | https://www.mdpi.com/2304-8158/11/15/2358 |
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