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Doctoral Dissertations Dissertations and Theses

Fall 2014

Understanding Lipid Oxidation in Low-Moisture

Food
Leann M. Barden
University of Massachusetts - Amherst

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UNDERSTANDING LIPID OXIDATION IN LOW-MOISTURE FOOD

A Dissertation Presented

By

LEANN M. BARDEN

Submitted to the Graduate School of the

University of Massachusetts Amherst in partial fulfillment

of the requirements for the degree of

DOCTOR OF PHILOSOPHY

September 2014

The Department of Food Science

© Copyright by Leann M. Barden 2014

All Rights Reserved

 UNDERSTANDING LIPID OXIDATION IN LOW-MOISTURE FOOD

A Dissertation Presented

By

LEANN M. BARDEN

Approved as to style and content by:

______________________________________________
Eric A. Decker, Chair

______________________________________________
David J. McClements, Member

______________________________________________
Richard J. Wood, Member

______________________________________________
Eric A. Decker, Department Head
Department of Food Science
 DEDICATION

For everyone who’s taken the time to nurture a student’s curiosity

 ACKNOWLEDGMENTS

It takes only a single village to raise a child. All things considered, it seems a

reasonably simple feat. Raising a doctoral candidate, however, requires nothing short of a

worldwide community—biological family, lab families, supportive friends, great primary

and secondary education teachers, Girl Scouts, science clubs, multiple universities,

internship mentors and co-workers, technical communities, committees, and many others

met along the way. While the list of people who’ve both helped and inspired me would

literally be longer than my actual dissertation, I must acknowledge a few key individuals.

My two previous faculty advisors, Rich Hartel and Allen Foegeding, were

instrumental in my educational and personal development, but I am ever grateful to my

dissertation advisor, Eric Decker, who spent even more long hours poring over data with

me, prepping me for conferences, prodding me to dig deeper and think harder, and

encouraging me to pursue great opportunities outside the lab. I’m proud to be a “fat

scientist” from your lab! I also thank David J. McClements, Richard Wood, and Pierre

Villeneuve for their precious time and constructive advice toward this dissertation.

I thank all past and present labmates who offered friendship, guidance, and sanity,

especially Bingcan, Dan, Cansu, Carlos, David, Emily, Get, Gokhan, Kla, Laurena, Leqi,

Natsuko, Raffaella, Rika, Sibel, Sezer, Xu, Yi, and my labmates in France. Special thanks

to my mentee, Amanda, who put in hours of hard work, kept me on my toes with

questions, and reminded me that the scientific journey is ultimately one of excitement.

Special thanks, also, to Jean Alamed for technical support, keeping our lab clean and

well-managed, brownies, and her valuable friendship. It has been nothing but a pleasure

v
to be a part of our lab group. Special thanks to Barbara for opening her home to our large

group for many wonderful lab potlucks. Thank you to the other professors in the

department and my other friends in the Amherst community for all of your advice and

friendship. I wish I could list every name here!

I thank Steve Hill, Dennis Romero, and countless other informal mentors for their

candidate career advice. I wouldn’t know where I was headed next if you hadn’t made

time for my questions. I am dedicating this work to all mentors because I never would

have made it this far if not for the time dedicated by such selfless, amazing individuals.

You’re all my heroes and my role models to this very day, and my greatest goal in life is

to simply pay forward the encouragement.

I would like to express my gratitude to the USDA National Needs program for

funding my doctoral degree.

Ultimately, I would like to thank my best friend, Sarah Ethier, for sharing every

success and pitfall with me over the last 10 years and for helping me laugh my way out of

the more difficult situations. Likewise, I am deeply grateful to my family for their

unconditional support. Their love and encouragement allowed me to finish this journey

and start the next adventure.

vi
 ABSTRACT

UNDERSTANDING LIPID OXIDATION IN LOW-MOISTURE FOOD

SEPTEMBER 2014

LEANN BARDEN, B.S., UNIVERSITY OF WISCONSIN (MADISON)

M.S., NORTH CAROLINA STATE UNIVERSITY

Ph.D., UNIVERSITY OF MASSACHUSETTS AMHERST

Directed by: Professor Eric A. Decker

Low-moisture snacks account for much of the saturated fat in the diet, making

them a key target for improving consumers’ health. However, it is not currently feasible

to maintain the same shelf life when replacing saturated fats with unsaturated fats in these

products.

The first study characterized the microstructure of a low-moisture cracker model

system and determined the impact of iron, chelators, and free fatty acids (FFA) on lipid

oxidation kinetics. Confocal microscopy showed that lipids form a continuous layer

surrounding the small and/or minimally gelatinized starch granules. Lipid-starch, lipid-

air, and starch-lipid-protein interfaces all existed. Oxidation studies showed a large

difference between the rates of hydroperoxide and headspace hexanal formation in

crackers. Crackers containing 10X the usual amount of reduced iron were as oxidatively

stable as the control. FFA decreased hexanal lag phases only when added at

concentrations greater than 1.0% (w/w) of the total lipid weight. Metal chelators (citric

acid, desferoxamine, and ethylenediaminetetraacetic acid) were mildly effective at

extending the headspace hexanal lag phage. These results suggested that transition metals

vii
were not as strongly prooxidative in the crackers as they are in oil-in-water emulsions and

bulk oil.

The second study examined antioxidant efficacy in the low-moisture cracker

model system. Rosmarinic acid esters of varying polarity exhibited different partitioning

behavior (viewed with confocal microscopy) and antioxidant activity. Surprisingly, the

20-carbon ester of rosmarinic acid exhibited the strongest antioxidant activity as

determined by lipid hydroperoxides and headspace hexanal generation compared to oil-

in-water emulsions where the 20-carbon ester is a very poor antioxidant. Degradation of

the 20-carbon ester was slower than the other rosmarinic acid derivative’s as determined

by HPLC. The activity of the 12-carbon ester of rosmarinic acid varied as a function of

how it was added to the cracker model with increased effectiveness observed when the

antioxidant was added to the lipid phase prior to formation of the dough. Synthetic,

commercial antioxidants followed a similar trend with the most nonpolar being the most

effective. This research highlights the need to gain a better understanding of lipid

oxidation in low-moisture foods so more effective antioxidant technologies can be

developed.

viii
 TABLE OF CONTENTS

Page

ACKNOWLEDGEMENTS .................................................................................................v

ABSTRACT ...................................................................................................................... vii

LIST OF TABLES ............................................................................................................ xii

LIST OF FIGURES ......................................................................................................... xiii

CHAPTER

1. REVIEW OF LIPID OXIDATION IN LOW-MOISTURE FOOD ..............................1

1.1. Introduction.............................................................................................................1
1.2. Mechanism of lipid oxidation .................................................................................3
1.3. Lipid oxidation kinetics ..........................................................................................5
1.4. Effect of water and aw on lipid oxidation .............................................................10
1.4.1. Monolayer theory ........................................................................................11
1.4.2. Glass transition theory .................................................................................13
1.4.3. The role of water in lipid oxidation—other hypotheses ..............................15
1.5. Abatement and reduction strategies for low-moisture foods ................................17
1.5.1. Reformulated products and controlled processing conditions ....................17
1.5.2. Coatings .......................................................................................................21
1.5.3. Antioxidant addition ....................................................................................25
1.5.4. Packaging ....................................................................................................28
1.6. Future research needed to develop improved antioxidant technologies for low-
moisture foods ......................................................................................................33
1.7. New technologies to study lipid oxidation in complex foods...............................37
1.8. Conclusion ............................................................................................................42
1.9. References.............................................................................................................42

2. UNDERSTANDING LIPID OXIDATION IN LOW-MOISTURE FOOD ................54

2.1. Introduction...........................................................................................................55
2.2. Materials and methods ..........................................................................................57
2.2.1. Materials ......................................................................................................57

ix
 2.2.2. General sample manufacture and preparation .............................................57
2.2.2.1. Addition of confocal dyes to samples ................................................58
2.2.2.2. Addition of iron ..................................................................................59
2.2.2.3. Addition of FFA and chelating agents ...............................................59
2.2.3. Basic analyses..............................................................................................60
2.2.4. Measurement of lipid oxidation ..................................................................60
2.2.5. Imaging by microscopy ...............................................................................61
2.2.6. Statistical analysis .......................................................................................62
2.3. Results and discussion ..........................................................................................63
2.3.1. Composition and microstructure .................................................................63
2.3.2. Lipid oxidation in crackers ..........................................................................67
2.4. Conclusion ............................................................................................................72
2.5. References.............................................................................................................73

3. IMPACT OF HYDROPHOBICITY ON ANTIOXIDANT EFFICACY IN LOW-

MOISTURE FOOD .....................................................................................................77

3.1. Introduction...........................................................................................................78
3.2. Materials and methods ..........................................................................................80
3.2.1. Materials ......................................................................................................80
3.2.2. General sample manufacture and preparation .............................................81
3.2.3. AOX and dye incorporation into the crackers .............................................82
3.2.4. Measurement of lipid oxidation ..................................................................82
3.2.5. Measurement of rosemary AOX .................................................................84
3.2.6. Confocal microscopy ...................................................................................84
3.2.7. Statistical analysis .......................................................................................85
3.3. Results and discussion ..........................................................................................85
3.3.1. Homologous AOX series.............................................................................85
3.3.2. Commercial AOX........................................................................................93
3.3.3. Discussion ...................................................................................................94
3.4. Conclusion ............................................................................................................96
3.5. References.............................................................................................................96

x
4. CONCLUSIONS..........................................................................................................99

5. BIBLIOGRAPHY ......................................................................................................100

xi
 LIST OF TABLES

Table Page

2.1. Ingredient Composition for Model System...............................................................58

3.1 Ingredient Composition ............................................................................................82

xii
 LIST OF FIGURES

Figure Page

1.1. Example of oxidation curves for three different compounds where the y-axis might
represent a measurement of primary or secondary oxidation products. At values
above the sensory cut-off line, trained panelists found the product unacceptably
oxidized. ......................................................................................................................7

1.2. Fitting straight lines through oxidation data does not accurately assess reaction rates
because no single line fits through all data. Dashed lines correspond to line A (from
Fig. 2), while dotted lines correspond to line A. .........................................................9

1.3. Comparison between monolayer values and the lowest water activity value for
greatest stability ........................................................................................................12

1.4. Model cracker imaged on confocal microscope. Green areas represent lipid; red
areas represent protein. Scale bar is 50 μm...............................................................39

2.1 Confocal microscopy fluorescence of Bodipy 493/503 (green; lipid) and Rhodamine
B (red; protein) in (A) the interesterified soybean oil; (B) dough before kneading;
(C) kneading by hand and (D) after sheeting through pasta roller. All images taken
before baking. Scale bar: 20 μm. ..............................................................................64

2.2 Confocal microscopy fluorescence of Bodipy 493/503 (green; lipid) and Rhodamine
B (red; protein) in control crackers. Scale bar: 50 μm. .............................................66

2.3 Lipid hydroperoxides and hexanal in control crackers stored at 55C in the dark.
Standard error bars are smaller than data points in some instances. .........................67

2.4 (A) Lipid hydroperoxides and (B) headspace hexanal in crackers made with 1, 1.5,
2.0, 5.0, and 10 times the amount of reduced iron found in the control cracker
dough (0.004% iron) and stored in the dark at 55C. Standard error bars are smaller
than data points in some instances. ...........................................................................69

2.5 (A) Lipid hydroperoxides and (B) headspace hexanal in crackers made with citric
acid (CA), desferrioxamine (DFO), and ethylenediaminetetraacetic acid (EDTA)
and stored in the dark at 55C. Standard error bars are smaller than data points in
some instances. .........................................................................................................70

2.6 (A) Lipid hydroperoxides and (B) headspace hexanal in crackers made with 0-3%
added oleic acid on a lipid basis and stored in the dark at 55C. Standard error bars
are smaller than data points in some instances. ........................................................72

xiii
3.1 Fluorescence of Nile Red dye (green) and either (A) rosmarinic acid, (B) dodecyl
(R12) rosmarinate ester, or (R20) eicosyl rosmarinate ester (blue) phase partitioning
of lipid and antioxidant, respectively, in crackers at Day 0. Antioxidants were
incorporated by mixing with the lipid phase. Scale bars: 20 μm in A and B; 50 μm
in C. ...........................................................................................................................86

3.2 (A) Lipid hydroperoxides and (B) headspace hexanal in crackers with rosmarinic
and its ester (chain lengths = 0, 12, or 20 carbons) incorporated into the lipid prior
to dough formation. Crackers were stored in the dark at 55C. Standard error bars
are smaller than data points in some instances. ........................................................87

3.3 (A) Lipid hydroperoxide and (B) headspace hexanal formation in crackers made by
incorporating rosmarinic ester antioxidants (chain lengths = 0, 12, or 20 carbons)
into the aqueous phase prior to dough formation. Crackers were stored in dark at
55C. Standard error bars are smaller than data points in some instances. ..............88

3.4 Fluorescence of Nile Red dye (green) and either (A) rosmarinic acid, (B) dodecyl
(R12) rosmarinate ester, or (R20) eicosyl rosmarinate ester (blue) phase partitioning
of lipid and antioxidant, respectively, in crackers at Day 0. Antioxidants were
incorporated by mixing with the aqueous phase. Scale bars: 50 μm. .......................90

3.5 Loss of rosmarinic ester antioxidants (chain lengths = 0, 12, or 20 carbons) added to
the lipid phase during storage at 55C in darkness as determined by HPLC. Vertical
lines indicate standard error for each point. ..............................................................92

3.6 Loss of rosmarinic ester antioxidants (chain lengths = 0, 12, or 20 carbons) added to
the aqueous phase during storage at 55C in darkness as determined by HPLC.
Vertical lines indicate standard error for each point. ................................................92

3.7 (A) Primary and (B) secondary oxidation products in crackers made by
incorporating propyl gallate (PG), tert-butylhydroquinone (TBHQ), or butylhydroxy
toluene (BHT) into the lipid phase. Crackers were stored at 55C in darkness.
Standard error bars are smaller than data points in some instances. .........................94

xiv
 CHAPTER 1

REVIEW OF LIPID OXIDATION IN LOW-MOISTURE FOOD

Abstract

Overly high intake of saturated fat is an international problem contributing to

global health issues. Low-moisture snacks account for a nutritionally significant

proportion of the saturated fat in the diet, making these foods a key target for improving

consumers’ health. However, it is not currently feasible to maintain the same oxidative

shelf life when replacing saturated fats with unsaturated fats, which are generally

perceived to be more heart-healthy. This article summarizes current theories and

available research on lipid oxidation in low-moisture foods in order to lay the

groundwork for new lipid oxidation rate-reduction strategies. Research deficits needing

attention and new methods for assessing lipid oxidation in low-moisture foods are also

discussed.

Keywords

Saturated fat, monolayer, lipid oxidation kinetics, antioxidants, surface oxidation, shelf

life, snack foods

1.1 Introduction

Lipid oxidation is a problem in food because it produces compounds that degrade

product quality, alter textural properties, and adversely affect the color and nutrition of a

food product. In foods, unsaturated fatty acids—typically those once esterified to the

1
glycerol backbone of a triacylglycerol (TAG) or phospholipid—decompose into volatile

compounds with low molecular weights that produce off-aromas associated with

rancidity. Many of these volatile lipid oxidation products are detectable by humans at the

parts per million and even parts per billion threshold (Labuza and Dugan, 1971).

Ultimately, lipid oxidation reduces shelf life and therefore causes food spoilage, an

important factor in food security as understood to be the availability to, and accessibility

of, high-quality food.

Susceptibility of fatty acids to lipid oxidation increases with the degree of

unsaturation due to increasingly lower bond dissociation energies of methylene-

interrupted carbons (McClements and Decker, 2008). Polyunsaturated fatty acids

(PUFAs) are generally viewed as healthier for consumers, but if manufacturers abide by

the latest Dietary Guidelines (WHO, 2003; EFSA, 2007; U.S. Dept. of Health and Human

Services, 2010) to reduce solid fats by simply substituting PUFAs for saturated fats, they

risk severely decreasing food acceptability and shelf life.

Although rancidity has been studied in many types of foods, little systematic

research has been conducted on low-moisture foods—those with water activity (aw)

below 0.5 and whose shelf life is primarily limited by lipid oxidation and non-enzymatic

browning (Labuza et al., 1970). Unfortunately, most research relating aw and lipid

oxidation rates dates back to the 1970s with little recent research. It is important to

expand studies in this area since surveys have shown that grain-based desserts and

snacks—including many low-moisture foods like cookies and granola bars—are among

the top three contributors of saturated fat to the American diet (National Cancer Institute,

2010b). Crackers rank among the top 15 fat-contributing foods, specifically accounting

2
for 1.5% of total solid fat consumption among youth aged 2-18 years (National Cancer

Institute, 2010a). This suggests that if the nutritional profiles of low-moisture products

could be improved by substituting their saturated fatty acids with unsaturated fatty acids,

then this could have an important impact on consumer health. However, this is not

currently feasible because many of the basic mechanisms of lipid oxidation in low-

moisture foods are still not well understood. Thus, there is a clear need to revisit this

topic and understand where, how, and why lipid oxidation occurs in low-moisture

systems. Only then can manufacturers implement abatement and reduction strategies to

improve consumer health.

1.2 Mechanism of lipid oxidation

The process by which lipid oxidation proceeds has been extensively reviewed

elsewhere (Labuza and Dugan, 1971; Kamal-Eldin, 2003; Frankel, 2005; McClements

and Decker, 2008). Briefly, lipid oxidation is characterized by three phases: initiation,

propagation, and termination. Initiation begins when a hydrogen is abstracted from a fatty

acid, thereby generating an alkyl radical (R•). Typically, abstraction occurs at a

methylene-interrupted carbon of a PUFA, where the covalent bond strength between

hydrogen and its methylene carbon is reduced. As more double bonds are added to the

fatty acids, oxidation susceptibility increases due to the addition of more methylene-

interrupted carbon reaction sites. Research has shown that the addition of one double

bond to a PUFA at least doubles the rate at which the fatty acid oxidizes (Holman and

Elmer, 1947; Bolland, 1948; Buttery et al., 1961), with the cis form often oxidizing more

readily than the trans form (Sargis and Subbaiah, 2003). Therefore, the likelihood of lipid

3
oxidation and formation of deleterious sensory products increases with increasing

unsaturation. Enzymes, metals, metalloproteins, light, high processing temperatures, and

irradiation can all promote lipid oxidation in the initiation stage as they primarily

accelerate oxidation via reactions that produce free radicals and/or reactive oxygen

species.

After initial hydrogen abstraction from the fatty acid, the energy of the resulting

alkyl radical is decreased by isomerization to form conjugated double bonds. This is

followed by propagation where the alkyl radical undergoes addition with atmospheric

oxygen to form a peroxyl radical (ROO•). This peroxyl radical has sufficient energy to

promote the abstraction of hydrogen from another unsaturated fatty acid, thus forming

another alkyl radical and a lipid hydroperoxide (ROOH). Thus, propagation involves the

transfer of a free radical from one fatty acid to another. Lipid hydroperoxides themselves,

however, are not volatile and therefore do not contribute to rancid aromas. β-Scission

reactions—promoted by heat, light, and transition metals—cause decomposition of the

lipid hydroperoxides into alkoxyl radicals (RO•). This step represents the formation of a

second free radical which can attack additional fatty acids and causes an exponential

increase in oxidation rates. In addition, alkoxyl radicals are high energy allowing them to

break the aliphatic chain of the fatty acid and generate the low molecular weight volatiles

that are associated with the characteristic rancid smell of oxidized fats. Many researchers

measure both hydroperoxide content and aldehyde content in final products when

determining the extent of lipid oxidation to monitor both propagation and β-scission

reactions.

4
 During the termination phase, two radicals react to form one, non-radical

molecule such as fatty acid dimers, trimers and oligomers. Consequently, these polymers

often either precipitate or lead to increases in oil viscosity. Polymeric products are

common in frying oils, where the high temperatures reduce oxygen solubility and thus

minimize hydroperoxide formation and therefore β-scission reactions. Termination

reactions are not as important in other foods because higher oxygen allows -scission

reactions to predominate and because most foods are deemed rancid before termination

reactions are significant.

When monitoring lipid oxidation over time, one typically observes a lag phase

where accumulation of lipid oxidation products is slow. This lag phase is the result of the

slow formation of free radicals prior to hydroperoxide accumulation and β-scission

reactions and also the presence of antioxidants which are preferentially oxidized and thus

prevent free radicals from attacking fatty acids. Food manufacturers strive to maximize

the duration of the lag phase where the concentration of the products responsible for

rancidity are below sensory threshold levels. Therefore, the lag phase is the best

representation of the oxidative shelf life of a food product.

1.3 Lipid oxidation kinetics

Kinetics of lipid oxidation are often analyzed when determining the shelf life of a

product. Rate constants must be determined experimentally and depend upon parameters

such as temperature, pH, oxygen concentrations, surface area, and ionic strength.

Oxidative reactions are fastest—and thus, shelf life experiments are shortest—at high

temperatures, but using high temperatures runs the risk of changing factors such as aw,

5
oxygen solubility and partial pressure, and/or forming antioxidative side reaction

products like those from Maillard browning or caramelization. Thus, it is strongly

recommended that kinetic studies be conducted at multiple temperatures (Ragnarsson et

al., 1977; Sullivan et al., 2011). As expected, rate constants determined under cycling

temperatures differ from those determined under constant temperatures (Labuza and

Bergquist, 1983).

Lipid oxidation reaction kinetics are not simple since each step—initiation,

propagation, and termination—has its own rate constant (Labuza and Dugan, 1971). Even

when considering the kinetics of hydroperoxide formation in commercial fish oil

products, Sullivan et al. (2011) found the data fit first-order kinetics only within certain

temperature ranges and depending on the particular PUFA composition of the oil. To

simplify the complications of lipid oxidation kinetics, some scientists assume a linear

approach when, in fact, the overall lipid oxidation reaction does not follow simple first

order kinetics. For example, after the lag phase, the reaction is exponential. Foods with

the same duration of lag phase—like samples A and B in Fig. 1.1—may exhibit different

rates of oxidation in the exponential phase. After the lag phase, sample B initially

oxidizes at a slower rate than sample A but then continues to oxidize during storage. Why

two foods would oxidize by such different kinetics could be due to many reasons. For

example, product A could have very low levels of polyunsaturated fatty acids. Therefore,

after oxidation started it could rapidly end as substrate is consumed and thus no more

lipid oxidation products would be formed. In sample B, there could be large amounts of

PUFAs and thus oxidation products would continue to increase during prolonged storage.

Finally, sample C depicts a sample that is stable for a long period (longer lag phase) but

6
then rapidly oxidizes. For instance, perhaps the sample was manufactured with

tocopherols. These antioxidants would extend the lag phase but once they were consumed

by oxidation, fatty acid oxidation products would be produced rapidly.

Figure 1.1 Example of oxidation curves for three different compounds where the y-axis might represent a
measurement of primary or secondary oxidation products. At values above the sensory cut-off line, trained panelists
found the product unacceptably oxidized.

Some researchers misinterpret shelf life estimations in lipid oxidation kinetics

because they do not evaluate their data with a sensory perspective in mind. The shelf life

of a product that is susceptible to lipid oxidation is determined when a consumer can

detect lipid oxidation volatiles that impact flavor. Since some lipid oxidation products

have very low sensory threshold values, sensory perception of rancidity can sometimes

occur prior to being able to chemically detect oxidation products. However, once lipid

oxidation products are detected (the end of the lag phase) then it is highly likely that the

sensory properties of the product are compromised. From Fig. 1.1, we can only gather

that compound C has the longest lag time and the best shelf life. Compounds A and B

7
have the same lag time but different rates of oxidation following the lag period. The

mistake made in numerous publications is that samples are compared after the lag phase.

If this is done at time X, then one would conclude that the shelf life was in the order of

C>B>A. However, if comparisons are made at time Y, the conclusions would be B>A>C.

However, a comparison at time Y does not determine shelf life since all the products are

rancid. Therefore, the length of the lag period is the most important factor in determining

shelf life. If fortunate enough to have sensory data corresponding to the chemical data,

then it matters only whether the extent of oxidation is above or below the sensory cut-off

line.

Another common approach to simplify the complexity of oxidation kinetics is to

take data like that illustrated in Fig. 1.1 and convert it to kinetic plots to find a linear

relationship in the corresponding order (i.e., zero, half, or first-order) of kinetics.

Attempts to determine a Q10 for the entire reaction are similarly flawed because of the

implicit linearity assumption. (Examples of these approaches can be seen in Labuza and

Bergquist, 1983; Tazi et al., 2009) The glaring problem with this approach is that it is

impossible to fit a linear line to curve containing both linear and exponential areas (Fig.

1.2). Fitting a straight line through the entire data region of Fig. 1.1 (both lag and

exponential phases) is simply inaccurate and useless. Fitting a straight line through the

exponential region of Fig. 1.1 merely yields the rate of rancidity development and does

not predict lag phase and thus shelf life. Furthermore, many oxidative reactions are

characterized by both monomolecular and bimolecular reactions (Labuza and Dugan,

1971; Labuza and Bergquist, 1983; Ortolá et al., 1998) and a single line cannot be fit to

both reaction regions when this occurs. For example, lipid hydroperoxides will both form

8
and decompose during lipid oxidation reactions so unique approaches are needed to

model these reactions (Aragao et al., 2008).

Figure 1.2 Fitting straight lines through oxidation data does not accurately assess reaction rates because no single line
fits through all data. Dashed lines correspond to line A (from Fig. 1.2), while dotted lines correspond to line A.

Researchers should use great caution when trying to summarize kinetic reactions.

Unfortunately, the literature does not always reflect such caution resulting in

misinterpretation of results. Overall, more accurate shelf life predictions could be made if

the kinetics of chemical reactions could be made before fatty acid oxidation and thus

rancidity development begins, e.g. during the lag phase. This could be done by measuring

the kinetics of antioxidant degradation or free radical generation and may provide a

mechanism to predict the end of the lag phase. This could be particularly important in

low-moisture foods which have long shelf-lives, and thus these methods could greatly

reduce the time necessary to predict shelf-life.

9
1.4 Effect of water and aw on lipid oxidation

Water activity strongly impacts reactions be they enzymatic, non-enzymatic

browning, lipid oxidation, or microbial growth. Microbial growth generally increases

with increasing aw. For many other chemical reactions, a decrease below aw = 1.0 can

initially cause an increase in reaction rates as substrates and reactants become more

concentrated, but a further decrease in aw will significantly decrease reaction rates

because most reactions become diffusion-limited. Using microcrystalline cellulose and

amylopectin models, Chou et al. (1973) found that aw primarily affects matrix swelling

and thus substrate/reaction site availability as well as catalyst mobility. More recent

studies of powders (Kwok et al., 2010) and solid-state pharmaceuticals (Waterman et al.,

2012) have reached the same conclusions. Most food systems exhibit hysteresis in

sorption isotherms such that the rate of reaction at a given aw depends on whether the

system is gaining (absorption) or losing (desorption) water, with desorption rates always

being greater than absorption rates, as first observed by Labuza and Dugan (1971) and

Chou et al. (1973). Researchers commonly create these sorption curves because real

foods tend to show greater lipid stability at one aw than another. Overall stability is

governed by minimizing multiple deleterious reactions and preventing structural damage.

However, in freeze-dried beef, both lipid oxidation and protein solubility must be

maintained to ensure quality and these processes are affected by aw differently, and

protein solubility can even influence lipid oxidation reactions (Sun et al., 2002).

10
1.4.1 Monolayer theory

Early studies on the lipid oxidation of freeze-dried microcrystalline cellulose

models and freeze-dried salmon led to a proposal that lipid oxidation is unique among

reactions because the reaction rate increases at very low aw (Maloney et al., 1966;

Martinez and Labuza, 1968; Labuza et al., 1970; Labuza and Dugan, 1971; Chou et al.,

1973). For example, lipid oxidation is significantly faster in peanuts stored at water

activities of 0.19 versus 0.60 (Reed et al., 2002). Based on observations in specific food

products, it has been suggested that a monolayer of water—or rather, the water saturation

of polar groups in lipids—is necessary to cover the surface of the lipid, preventing it from

direct exposure to air. This monolayer is essentially “bound” water with limited mobility

and is assumed to not participate in chemical reactions, serve as an aqueous-phase

reaction medium, or freeze/evaporate as readily (Almasi, 1978). Poole and Finney (1983)

found saturation of the charged and polar groups, i.e. the monolayer, was the lowest aw

that allowed for chain rotation and conformational changes of proteins in dried egg white.

Several studies have found that a variety of foods (Iglesias and Chirife, 1976) such as

most spices (Marcos et al., 1997) and peanut flakes (Hill and Rizvi, 1982) are most stable

to lipid oxidation at a relative humidity or aw consistent with the monolayer—most

commonly calculated through the empirical two-parameter BET (Brunauer-Emmet-

Teller) or three-parameter GAB (Guggenheim-Andersen-de Boer) models for isotherms.

The problem with this monolayer theory, however, is that it cannot be applied

universally; even the researchers who promote this theory have found conflicting

evidence. For instance, Martinez and Labuza (1968) found that the primary lipid

oxidation products in freeze-dried salmon actually decrease as relative humidity increases

11
above the monolayer content; the authors concluded that lipid stability and pigment

stability are actually greatest in freeze-dried salmon at intermediate moisture contents.

Other foods that are most stable at an aw above their respective monolayers are illustrated

in Fig. 1.3.

0.6
BET or GAB
0.5
monolayer value
0.4 (calculated)
0.3
Aw

0.2 Most stable

0.1 water activity
(determined
0
experimentally)

Figure 1.3 Comparison between monolayer values and the lowest water activity value for greatest stability. Sources:
(1) Han et al., 1973
(2) Jensen and Risbo, 2007
(3) Homma and Fujimaki, 1982

Finally, the monolayer value is not exact. Its value is temperature-dependent such that

increased temperatures are associated with decreased monolayer values for a single food

product, and the differences between values cannot be explained by the thermal

expansion of water alone (Iglesias and Chirife, 1976; Almasi, 1978). Furthermore,

calculation of the value relies on a number of simplifications and assumptions. Despite

the dated research on monolayer applicability, researchers today still find it an easy way

of reporting supposed stability. Thus, the monolayer concept is illustrative of trends in

lipid oxidation but is highly empirical and applicable only in some circumstances.

12
1.4.2 Glass transition theory

Because aw fails to universally predict lipid stability, others argue that food

stability should be evaluated using glass transition concepts, particularly in foods whose

stability is characterized by textural defects like stickiness, structural collapse, and/or loss

of crunchiness (Sun et al., 1996; Rahman, 2009; Ergun et al., 2010). Research

consistently shows that water added to a glass will have a plasticizing effect, thereby

decreasing the glass transition temperature (Tg), stability of the food, and shelf life (Slade

and Levine, 1991). However, it is important to note that most foods have only glassy

regions and are not homogenous glasses (Peleg, 1992; 1996). By using electron spin

resonance in a freeze-dried emulsion with stripped rapeseed oil, Orlien et al. (2000)

found that the glassy matrix effectively trapped hydrophilic radicals and prevented their

detrimental reactivity. However, radicals in the non-glassy oil phase still promoted

hydroperoxide formation, and oxygen was also able to diffuse, albeit slowly, through the

glassy matrix.

Stability at the glassy region differs markedly from that of low aw (e.g., stability at

the monolayer). The principle behind the stability of glassy regions is that, again, water is

limited in mobility, therefore leading to slow degradative reactions. However, in glassy

regions, mobility is limited by the high viscosity of the product rather than the aw (Roos

and Karel, 1991); rapid changes in temperature—rather than aw—induce the changes that

are associated with transitions to a glass (Peleg, 1996). Furthermore, aw concepts assume

a product is at thermodynamic equilibrium with its environment, whereas the glassy state

is a kinetically metastable state. Thus, some researchers claim that the glass transition

theory is more applicable to real-world foods, notably those containing protein and/or

13
saccharide polymers (Slade and Levine, 1991; Roos, 1993). This difference in

applicability likely explains why water activity and glass transition concepts often yield

different predictions for product stability in complex foods. For instance, one research

group measured monolayer values (fitting with both BET and GAB) and the critical

water activity required to reach the glass transition point (defined by dynamic oscillation

on a rheometer) at three different temperatures in freeze-dried abalone (Sablani et al.,

2004) and shark (Sablani and Kasapis, 2006). Regardless of the source of freeze-dried

muscle or testing temperature, they found the glass transition approach predicted stable

foods at an aw around 0.5, whereas the monolayer approach predicted stable foods at a

lower aw near 0.2. Their conclusions were not, however, correlated to sensory data or

actual measurements of lipid oxidation. In another muscle study, Rahman et al. (2009)

compared moisture contents in freeze-dried grouper to lipid oxidation (peroxide values)

and concluded that the glass transition (measured using differential scanning calorimetry)

concept better described stability than the monolayer concept. Differences between the

applicability and validity of the glassy state and aw concepts have been extensively

reviewed elsewhere (Bell, 1994; Kasapis, 2005; Abbas et al., 2010; Jacob et al., 2010). In

other cases, water activity simply is not a relevant parameter for dictating stability.

Whole milk powder, for instance, typically has a water activity near 0.2, but rancidity

remains problematic. One group stored whole milk powder (aw = 0.23) at temperatures

just above (55) and below (37 and 45C) its glass transition temperature (Tg = 48C) and

followed lipid oxidation by measuring pentanal and 2-heptanone (via gas

chromatography) and free radical generation (via electron spin resonance) (Thomsen et

14
al., 2005). The authors found that lipid oxidation was not affected by changes in lactose

crystallization, a process found to affect aw but not the total moisture content.

As with the monolayer value, glass transition temperatures are typically not exact

and are dependent upon the experimental parameters and conditions under which they are

defined (Hutchinson, 2009) and will likely vary depending on whether calorimetry or

rheological methods are used. Furthermore, the concept of infinite stability below the Tg

is not always true. In the aforementioned milk powder study, for instance, Thomsen et al.

(2005) found that lipid oxidation increased directly with temperature, following zero-

order kinetics. Milk powder stored 3C below the Tg still exhibited significant increases

in free radicals and both secondary and β-scission oxidation products. Most problematic,

however, is improper use of the kinetic models for studying regional glass transitions.

Specifically, the kinetics—and their respective models—vary for a glassy state versus the

same material that is transitioning to a glassy state or that is fully placticized (Peleg,

1996). The other major problem is that many researchers have accepted “universal”

constants for the WLF (William, Landel, Ferry) equation, and these constants are too

generalized—and therefore invalid—across material types and temperatures (Peleg,

1992).

1.4.3 The role of water in lipid oxidation—other hypotheses

The above discussion shows that water plays both protective and prooxidative

roles in lipid oxidation. In some foods at low aw near the monolayer moisture content,

water is protective, presumably because it provides a barrier between the lipid and

oxygen. While the classic food stability map proposed by Labuza et al. (1972) shows

15
lipid oxidation having a U-shaped relationship to aw, studies on freeze-dried emulsions

(Ponginebbi et al., 2000) and freeze-dried beef at 60 days (but not always at earlier time

points) (Sun et al., 2002) showed lipid oxidation increased only at low water activities. In

other words, no U-shape was observed; lipid oxidation actually slowed as aw increased.

The authors concluded that increasing aw caused structural collapse in the freeze-dried

foods, thereby eliminating pores and decreasing oxygen exposure. The effect of pores in

food will be discussed in greater detail in an upcoming section on coatings. While this

finding may minimize lipid oxidation, the structural collapse means the resulting food

product is still of unacceptably poor quality.

Water may also be protective because it hydrogen-bonds to lipid hydroperoxides,

thereby increasing their relative stability (Labuza et al., 1970; Karel and Heidelbaugh,

1973). The hypothesis of more stable water-peroxide complexes is supported by Chen et

al. (1992), who found that increasing the concentration of water from 0 to 2% slowed the

decomposition of methyl linoleate hydroperoxides. The authors argued there is a finite

number of binding sites, which explains why the greatest improvements in stability

occurred between 0 and 1% water concentration. Water was also found to complex with

metal ions such that increasing the water concentration to 2% decreased the rate of

hydroperoxide decomposition in the presence of 100 ppm Co2+ (Chen et al., 1992).

In contrast, water can be detrimental primarily because it solubilizes certain

prooxidants like metal ions. Further complicating matters, researchers suspect water

influences the formation of lipid oxidation secondary products (Prabhakar and Amla,

1978). When studying carbonyl formation in walnut oil, the researchers found the

proportion of different classes (ketoglycerides vs. saturated aldehydes, etc.) varied

16
directly with water activity in oxidized samples. The effect was not observed, however, in

samples with low hydroperoxide concentrations (i.e. fresh). The authors hypothesized

this effect on secondary oxidation products may explain why some products are stable at

water activities about their monolayer values. To our knowledge, no similar recent

studies were conducted.

Overall, monolayer and glass transition concepts might not effectively predict

lipid oxidation reactions in some foods if oxidation is primarily occurring in the lipid

phase and thus would not be significantly impacted by water and the physical state of

proteins and carbohydrates. On the other hand, water can play a major role in lipid

oxidation chemistry if reactions are primarily promoted by water-soluble prooxidants

such as metals. Unfortunately, the causes of lipid oxidation in low-moisture foods are

poorly understood, which could be why measurements of water activity, monolayers, and

glass transitions do not consistently predict lipid oxidation kinetics.

1.5 Abatement and reduction strategies for low-moisture foods

Low-moisture foods include dried and dehydrated foods, powdered beverages,

chocolate, nuts, and many baked products like crackers and ready-to-eat cereal. While the

composition and processing operations for these foods varies greatly, some

commonalities remain amongst the strategies to reduce lipid oxidation.

1.5.1 Reformulated products and controlled processing conditions

Monitoring the quality of lipid ingredients is the first step in increasing shelf life

as poor quality fats high in lipid hydroperoxides will lead to rapid oxidation. Ingredients

17
containing high amounts of prooxidants could also promote lipid oxidation. Ingredients

that could be a source of transition metals (e.g. iron), lipoxygenases, and photosensitizers

(e.g. riboflavin and chlorophyll) should be avoided if possible. Destroying the physical

assembly of plant structures could release prooxidative lipases and lipoxygenases.

Finally, any ingredients that alter aw may also have a measurable impact on lipid

oxidation.

An additional technique to decrease oxidation is for manufacturers to reformulate

products to be higher in saturated fats as they are more stable to oxidation. However,

such a substitution goes against nutritional recommendations (U.S. Dept. of Health and

Human Services, 2010). One might think that using fat mimetics—commonly made of

carbohydrates, polysaccharides, and/or proteins—will reduce lipid oxidation if lipids are

totally replaced. However, even very small amounts of lipids can cause rancidity since

sensory detection thresholds for lipid oxidation products can be very low. Even the small

amounts of naturally occurring phospholipids in raw ingredients can cause rancidity, a

problem that is seen in nonfat dried milk and whey powder (Bassette and Keeney, 1960;

Karagül-Yüceer et al., 2002). Despite such complexities, simple ingredient substitution is

occasionally quite effective. For instance, Lin et al. (1998) found that lipid oxidation of

extruded dry pet food was a function of fat type (poultry fat oxidized faster than beef

tallow), although they also found, surprisingly, that fat-free control treatments oxidized

faster than their fat-containing counterparts.

Food manufacturers can also modify processing conditions to help control lipid

oxidation reactions. Given that lipid oxidation rates increase as a function of

temperatures, processing temperature appear to be an obvious target. For instance,

18
supercritical fluid extrusion occurs at lower temperatures than traditional extrusion, and it

has been shown to both improved vitamin retention and reduced lipid oxidation in whole

grain puffed rice (Paraman et al., 2012). Similarly, vacuum frying has been shown to

preserve carotenoids and ascorbic acid content in fried potatoes, apples, and carrot chips

(Dueik and Bouchon, 2011) because the lower temperatures needed for vacuum

processing prevents heat degradation to the endogenous antioxidants. However,

advantages to using high temperatures do exist. Vegetables are typically blanched before

freezing because the heat deactivates the aforementioned problematic enzymes (lipase

and lipoxygenase). Furthermore, high temperatures associated with processing are

important for eliminating pathogens and generating characteristic flavors. Thus, reducing

processing temperature may be difficult and undesirable from other, non-oxidative,

quality viewpoints. Fortunately, some of the Maillard browning products generated by

processing temperatures can act as antioxidants, as was found in fried carrot, potato, and

apple chips (Dueik and Bouchon, 2011). Bressa et al. (1996) found that the Maillard

products generated during the baking of butter cookies were antioxidative against peroxyl

radicals, although Trolox, a vitamin E derivative, was 20 times more effective per gram

basis. Similarly, Borrelli et al. (2003) found melanoidins isolated from the surface of

bakery products were not toxic to Caco-2 cells and were able to inhibit certain enzyme

reductases and transferases. Thus, Maillard browning products are not purposefully added

as antioxidant ingredients but are an inevitable consequence of processing parameters

involving high temperatures. Interested readers should consult Rosario and Francisco

(2005), who provide an excellent review on the interactions between Maillard browning

and lipid oxidation pathways and products, a topic beyond the scope of this article.

19
 Like temperature, minimizing oxygen should be another target for reducing lipid

oxidation in low-moisture foods. Processing operations that increase oxygen exposure or

change the physical structure of the food can both affect the lag period duration.

Oxidative degradation of endogenous antioxidants like carotenoids and ascorbic acid is

minimized by drying vegetables under nitrogen (vs. air), as was shown in potatoes (2%

less loss), carrots (15% less loss), and paprika (13% less loss) (Ramesh et al., 1999).

Mixing parameters can further affect lipid oxidation. For example, Caponio et al. (2008)

found that significant lipid oxidation occurred during the kneading step of Italian biscuit

(cookie) manufacture. The resulting secondary oxidation products generated during

kneading were volatilized during baking so that quality was not immediately

compromised. However, identifying this step as a key oxidation point may allow

manufacturers to adjust their methods since any processes that promote oxidation will

lead to the destruction of antioxidants even if they do not immediately degrade sensory

properties. If processing destroys antioxidants then the shelf life of the product will likely

be decreased. For example, in the aforementioned biscuit manufacturing (Caponio et al.,

2008), perhaps kneading times could be reduced, temperature elevation by kneading

could be decreased, or controlled atmospheric processing conditions used to decrease

oxidative stress and ultimately increase shelf life. Lin et al. (1998) found lipid oxidation

rates in extruded dry pet food could be controlled by altering the feed moisture content

(low-moisture oxidized faster).

Changing processing parameters may be effective (or detrimental) because they

ultimately change the product microstructure. For instance, Desobry et al. (1997) blended

β-carotene with maltodextrin and dried the emulsion by spray, drum, and freeze driers.

20
Drum drying caused the greatest initial loss in β-carotene but ultimately produced the

most stable product, which had lower surface carotenoids and larger particle size (smaller

surface area). Lin et al. (1998) found that pet food extruded at 300 rpm had a significantly

higher lipid oxidation rate than the treatments extruded at 200 and 400 rpm. The

researchers concluded that the extrusion rate affects extrudate expansion and that

products with a higher degree of expansion are more likely to have larger cells and

thinner cell walls, thereby increasing oxygen exposure and making them more susceptible

to oxidation. King and Chen (1998) reached a similar conclusion when comparing beef

and pork dried by freeze drying vs. vacuum dehydration. Freeze drying produced dried

meat with greater surface area, i.e. greater exposure to oxygen. Their conclusion that beef

and pork are better dried by low-temperature vacuum dehydration was supported by the

observation that myoglobin degradation, a factor that increases the prooxidative activity

of myoglobin, was greater in the more porous freeze-dried products. These problems of

surface area are further discussed in the next section on coatings.

Ultimately, reformulating products and altering processing parameters may be

difficult for manufacturers who are looking to maintain sensory quality while increasing

throughput, automation, and efficiency for as little cost as possible, and optimization is

clearly empirical and case-dependent.

1.5.2 Coatings

Oxidation at the high oxygen environment of food surfaces is can be especially

problematic, which suggests that a coating creating an oxygen impermeable barrier

between the food and air would improve shelf life. For example, commercially available

21
nuts are traditionally subjected to thermal treatment to improve microbial safety and

digestibility, in addition to enhancing color and flavor. Such thermal treatments may

include frying in oil and dry roasting, with both methods generating lipid oxidation

products not found in raw nuts. Commercially prepared fried nuts oxidize primarily on

the surface, which suggests that (1) the quality of the frying oil may greatly impact

overall stability during storage, (2) frying may compromise the physical protection of

only the outermost layer of the nut, and (3) oxygen only penetrates the outmost layer of

the nuts preventing oxidation on the interior lipids. This latter case would suggest that

surface oxidation may be the determining factor of shelf life of nuts (Marmesat et al.,

2006). Even in dry-roasted nuts, surface oxidation is the determining factor because

endogenous oil migrates to the nut surface and interacts with atmospheric oxygen (Lin

and Krochta, 2006; Wambura and Yang, 2010). As expected, ground coffee oxidizes

faster than whole coffee beans under ambient conditions (Baesso et al., 1990).

Surface oxidation could be merely at the outermost geometries of a sample, or it

could be any place where the food has direct contact with air, be it enclosed air bubbles

or cracks at the surface of the product. For example, starch extrudates—which also

contained linoleic acid—with glassy regions have a shorter shelf life than do rubbery-

state extrudates, and it is assumed the difference is due to microscopic cracks at the

surface of the glassy regions (Gray et al., 2008). This is similar to the findings by Lin et

al. (1998) on extruded pet food and by King and Chen (1998) on freeze-dried meat—two

studies mentioned in the previous section regarding processing effects on microscopic

structure.

22
 Coatings, like packaging technologies (see below), may function by influencing

oxygen and moisture parameters in foods. If surface exposure is indeed the greatest

contributor to lipid oxidation, then the exposure could be minimized to decrease lipid

oxidation. In nature, antioxidant-rich skins encase the edible parts, and the exterior shells

may also provide some oxidative protection in seeds and nuts (Lou et al., 2004;

Rodrigues et al., 2006; Pinheiro do Prado et al., 2009), but such protection is obviously

lost when the nut/seed is processed for consumption. For example, unmilled oats are

much more oxidatively stable than dehulled oats (Girardet and Webster, 2011).

Researchers have developed coatings from a wide array of materials. For instance,

antioxidant-rich prickly pear syrup has been used to coat peanuts and reduce oxidation

during roasting and storage (Mestrallet et al., 2009). Colzato et al. (2011) found that

coating macadamia nuts with edible, zein-based films reduced lipid oxidation in the

unshelled nuts because the hydrophobic films decreased permeation of oxygen. Zein,

whey protein, and carboxymethylcellulose have also been used successfully to reduce

lipid oxidation in roasted peanuts, although the coatings were most effective when the

peanuts were first sonicated to remove surface lipids, presumably improving coating

attachment and decreasing the concentration of oxidizable lipids at the surface (Wambura

and Yang, 2010). The removal of surface lipids might be difficult at the industrial level,

however, since practices like ultrasonication are typically reserved for benchtop studies.

Protein and polysaccharide coatings may have the advantage of minimally

altering the food’s native texture and flavor. Alternatively, the confectionary industry

uses chocolate and compound coatings as moisture and oxygen barriers. Spray drying is

another means of coating because emulsified active ingredients are typically encased in

23
either a protective glassy or crystalline shell of carrier material like maltodextrin or sugar.

Spray drying is most effective if the active ingredients are successfully encased by the

wall material because PUFAs at the surface of spray-dried particles oxidize faster than

internal PUFAs (Desobry et al., 1997). Optimizing the carrier material can, however,

significantly improves encasement efficiency or change pore size. Vega and Roos (2006),

for example, provide an excellent review of how encasement efficiency has been

maximized in dairy-like products. Rather than using whey protein for a carrier, for

instance, it is now common to use sodium caseinate because it is a better emulsifier and

more readily resists heat denaturation. As noted in the review, sodium casseinate is even

more effective when used in a 1:1 ratio with lactose because rapid drying of the sugar

enhances glass formation. Pore size is important in spray-dried powders because it limits

the access of oxygen to the encapsulated materials. Research has shown that the addition

of mono and disaccharides to the maltodextrin carrier will improve oxidative stability of

the powder by reducing pore size and slowing oxygen diffusion (Desobry et al., 1999).

While decreasing pore size can potentially decrease oxidation rates, one should also

realize that the formation of the glassy regions by maltodextrins during spray and freeze

drying can trap oxygen within the particle core, and this oxygen can be sufficient to

promote oxidation (Andersen et al., 2000). This is especially true with lipids such as

omega-3 fatty acids whose oxidation products have extremely low sensory perception

levels. Furthermore, oxygen is diffusible, albeit at very slow rates, through the glassy

matrix (Orlien et al., 2000). The type of carrier used will affect oxygen’s ease of diffusion

and rate of lipid autooxidation. Drusch et al. (2009) reached that conclusion by using

carbohydrate carriers of varying molecular weights and dextrose equivalents to dry an

24
emulsion with fish oil. Positron annihilation lifetime spectroscopy revealed that

differences in free volume elements existed amongst the carriers, even though they

controlled the viscosity of the feed emulsion, oil droplet size, and particle size, density,

and surface area. Nevertheless, the protective coating afforded to liquid emulsions by

powdering technologies represents a key preservation method for food, cosmetic, and

pharmaceutical applications. One need only search for “dried emulsions” to find any

number of papers varying carrier material, drying parameters, use of agglomeration, and,

more often, the emulsion itself via interface structure (multi vs single-layered), interface

type (proteins vs carbohydrates), interfacial charge and charge density, oil source, and

other variables. The end concept remains the same: encapsulating oil offers protection

from lipid oxidation, but this is not a magic bullet as additional antioxidant strategies are

often also need to obtain maximum stability.

Finally, saturated fat may even be used as a protective coating, such as when it is

sprayed on the surface of pet foods (Clark, 2004). As previously explained, fats are more

susceptible to oxidation as the number of unsaturated bonds increases, so saturated fats

are inherently more stable. The quantity of saturated fat sprayed on the surface will affect

nutrition claims, as well as the wettability of spray-dried powders, so as with all

approaches, care must be given to consider the food system and its purpose.

1.5.3 Antioxidant addition

Arguably the most common approach manufacturers use to control oxidation is to

add antioxidants directly to products like crackers, chips, cereal, and spray dried

emulsions, i.e., foods not naturally rich in antioxidants and/or high in endogenous

25
prooxidants. Antioxidants are those compounds that, at a particular concentration, inhibit

oxidation. Regardless of whether the antioxidant is synthetic or naturally-derived,

common mechanisms of action exist. These include free radical-scavenging, metal

chelating, and singlet oxygen quenching. Excellent reviews of antioxidant mechanisms

are found in any number of external sources (Madhavi et al., 1996; McClements and

Decker, 2008; Nanditha and Prabhasankar, 2009).

Despite an array of mechanisms and types of antioxidants, numerous variables

like polarity, the food matrix, side reactions, volatility, and the presence of regenerating

and/or synergistic antioxidants all affect antioxidant effectiveness. Furthermore, there is a

move for “natural” antioxidants like vitamin E (-tocopherol), vitamin C (ascorbic acid),

carotenoids (β-carotene and vitamin A), and plant phenolics as many manufacturers strive

for their products to contain only “words you can pronounce” or “ingredients found in the

kitchen.” Unfortunately, that leaves manufacturers with fewer and, in some cases, less

effective options. For instance, researchers found that the synthetic antioxidants BHA

(butylated hydroxyanisole) and BHT (butylated hydroxytoluene) were more effective at

preventing oxidation in a methyl linoleate model system over a range of temperatures

than were -tocopherol or isopropyl citrate (Ragnarsson et al., 1977). In contrast, ferulic

acid and sodium phytate were used to successfully replace BHA in sugar snap cookies

without any loss in shelf life or sensory characteristics (Hix et al., 1997). Rosemary

extract was more effective than either mixed tocopherols or TBHQ (tertiary

butylhydroquinone) in extruded jerky-style salmon snacks (Kong et al., 2011). Natural

phenolics in meat are suspected to reduce lipid oxidation in extruded, ground meats

(Rhee et al., 1999). Viscidi et al. (2004) found benzoin, chlorogenic acid, and quercetin

26
all reduced hexanal formation up to 12 weeks in extruded oat cereals, but only quercetin

was effective beyond 12 weeks, keeping hexanal formation low up to 24 weeks.

Unfortunately, 24-46% of the added phenolics were lost during the extrusion process,

making these antioxidants potentially expensive ingredients to add. As can be seen by the

lack of consistent antioxidant performance in the above samples, the best antioxidant for

each food usually needs to be evaluated on a case-by-case basis. This is because free

radical scavenging activity predicted by in vitro assays often does not relate to

antioxidant activity in food (Alamed et al., 2009), presumably because so many factors

can impact antioxidant activity in complex food systems. For example, the effectiveness

of an antioxidant can be influenced by its physical location within the food (is it at the

site of oxidation?), survival during food processing operations, and interactions with

other food components such as other antioxidants and prooxidants.

Due to labeling laws, high purification costs, and/or an inability to pinpoint the

most effective, single antioxidant compound, manufacturers may often use whole foods

and extracts to help control oxidation. For example, rosemary leaves and/or rosemary

extract extract—appearing as natural flavoring on the ingredient label—are commonly

added to ground turkey. Extracts from mangoes, bananas, guava, and other fruits have

been proposed as antioxidant sources for used in baked products due to their high

polyphenol content (Nanditha and Prabhasankar, 2009). Green tea extract containing any

number of phenols and/or catechins also appears commonly on labels. Grape seed extract,

often used as an antioxidant in meat systems, has recently been found to extend the shelf

life of extruded corn chips (Rababah et al., 2011). Wheat bran has been found to have

scavenging activity for hydroxyl radicals, making it an ideal antioxidant for use in cereal

27
products (Martínez-Tomé et al., 2004). Klensporf and Jelen (2008) found that inclusion

of defatted red raspberry seed extract in dry muesli cereal decreased hexanal formation

by 29% in an 11-day period. The phenolics and flavonoids in hemp powder have been

shown to reduce oxidation in extruded rice bars when hemp powder was incorporated at

20% (Norajit et al., 2011). Unfortunately, many of these natural antioxidant sources

require high concentrations to be effective or are not commercially available.

How antioxidants are applied to low-moisture foods can be important because

antioxidants are more likely to be diffusion-limited than they are in bulk oil or food

dispersions. It is, unfortunately, difficult to find studies that systematically compare

antioxidant inclusion at different locations in low-moisture foods. However, one study on

fried crackers containing fish oil found it was more effective to add TBHQ to the frying

oil rather than the cracker dough (Ahmad and Augustin, 1985). Other studies found it

better to add antioxidants to the surface of fried foods because the protective species were

too volatile in the hot frying oil. For example, Sharma et al. (1997) found sprinkling

BHA, BHT, and TBHQ at 2% (w/w) directly on the surface of fried potato and banana

chips immediately after frying significantly improved shelf life at 37C with TBHQ and

BHA being over twice as effective as BHT.

1.5.4 Packaging

Packaging follows processing before product distribution and can be used to

provide light and air barrier properties, incorporate antioxidants, or control storage

atmospheres to reduce lipid oxidation rates. In low-moisture foods, most packaging

contains laminates that minimize moisture migration, and a number of materials can be

28
used such things as thermoplastic, petrochemical polymer resins (e.g. polyethylene

terephthalate, polypropylene, polyvinyl chloride, etc.), aluminum foil, and bioplastics

(using starch or cellulose or biopolymers from soy, corn, peas, and other bio-degradable

materials) (Coles and Kirwan, 2011). Like everything else, package selection requires

optimization. Linoleic acid in commercial corn flour is better protected from lipid

oxidation when stored in pouches of ethyl vinyl alcohol rather than pouches of

polyethylene film (Márquez-Castillo and Vidal-Quintanar, 2011). The authors attributed

the results to differences in oxygen-barrier properties. Recent development of a film

derived from fish proteins was shown to effectively reduce oxidation in dried fish powder

(Artharn et al., 2009). Specifically, round scad protein-based film containing 25% palm

oil (to reduce water vapor permeability) and 40% chitosan (to improve mechanical

properties and reduce oxygen transfer) was found to minimize formation of thiobarbituric

acid reactive substances in samples of dried fish powder covered with film better than the

control (no film), fish protein film without chitosan, fish protein film without palm oil, or

high-density polyethylene film. The authors attributed this reduced lipid oxidation to the

film’s low permeability to oxygen.

Antioxidants may be added to packaging materials to either inhibit degradation of

the polymer packaging itself or to preserve the packaged foodstuff. In the latter case,

antioxidants are typically released from the packaging because they either volatilize or

because moisture uptake causes packaging degradation and subsequent release of

antioxidant (Anderson and Shive, 1997). Polyethylene, polypropylene, and polyvinyl

chloride packaging all show the capability to hold and release antioxidants (Dopico-

García et al., 2007), and this has helped prolong the shelf life of crackers and breakfast

29
cereals (van Aardt et al., 2007). The protective effects likely depend on both the polymer

and antioxidants used. For instance, low-density polyethylene film with BHT prolonged

the shelf life of oatmeal, but -tocopherol offered no protective benefits presumably due

to its low volatility (Wessling, 2001). Recently, poly (lactic acid) films (PLA) have

garnered attention for their ability to incorporate and release bioactive compounds and

antioxidants (Manzanarez-López et al., 2011; Soto-Valdez, 2011; Iñiguez-Franco et al.,

2012). For instance, Ortiz-Vazquez et al. (2011) found that BHT, when added to PLA

films, would release into its surrounding environment and more readily migrate towards

oil than either ethanol or water. The authors concluded “PLA-BHT functional membranes

have the most potential for release of antioxidant in non-water environments.”

Poly(lactide-co-glycolide) films loaded with either 2% -tocopherol or 1% BHT + 1%

BHA have also been shown to extend the shelf life of whole milk and buttermilk

powders. Authors speculate that the mechanism is by direct antioxidant contact with

milkfat since there was not enough moisture in the dried systems for hydrolytic

degradation of the packaging to occur to release the antioxidant (van Aardt et al., 2007).

A common trend in all articles is that large quantities of the antioxidant are lost during

polymer extrusion and/or the storage process, making the process somewhat costly.

However, adding antioxidants to the packaging allows manufacturers to reduce the load

of antioxidants added directly to the product, and problems with volatilization can be

remedied by adding excess antioxidant, as was done for oatmeal stored in high density

polyethylene film with BHT (Miltz et al., 1988). Finally, it should be noted that other

researchers have developed packaging with iron-chelators, but this has not yet been tested

with low-moisture foods (Tian et al., 2012). Numerous reviews (such as Shin and Lee,

30
2003; Lopez-Rubio et al., 2004) discuss other active packaging strategies that may not

necessarily be applied to low-moisture foods. A disadvantage of some active packaging is

that it may cause undesired changes in bulk properties or the polymer (flexibility,

transparency, etc.), may be difficult to store while also maintaining activity (e.g.

antioxidant activity), and may be subject to regulatory issues (Goddard et al., 2012).

The goal of modified or controlled atmospheric packaging is to minimize oxygen

concentration or control the humidity to achieve a moisture content corresponding to

maximum product stability. Unfortunately, results are often mixed. For instance,

packaging peeled almonds in nitrogen reduced conjugated diene formation, but the same

results were not achieved with roasted almonds. In addition, nitrogen atmosphere had no

effect on hydroperoxide formation or sensory scores in either roasted or peeled almonds

(Sanchez-Bel et al., 2011). On the other hand, Scussel et al. (2011) found that packaging

shelled Brazil nuts in ozone both improved consumer sensory scores and increased

aflatoxin degradation. Storage under vacuum, carbon dioxide, and nitrogen all extended

the oxidative stability of commercial corn flour compared to the control, but carbon

dioxide and nitrogen exhibited the most promising effects during the 160-d study at 55C

(Márquez-Castillo and Vidal-Quintanar, 2011). No statistical difference in lipid oxidation

existed between freeze-dried beef stored in vacuum packaging versus ambient air,

however (Sun et al., 2002). Vacuum packaging effectively prevents staling. A sealed bag

at 156 d has the same oxidative values as an opened bag at 64 d (Baesso et al., 1990).

Oxygen absorbers in “active” packaging have effectively reduced hexanal

generation in hermetically-sealed tin crackers (Berenzon and Saguy, 1998). The

packaging for many snack products is often flushed with nitrogen gas with the

31
assumption that limiting oxygen will increase shelf life. The results vary, however, with

some studies showing varied degrees of success, while others show no statistical

difference between the inert gas and oxygen (Paik et al., 1994; Del Nobile, 2001). The

effectiveness of flushed packaging is, of course, dependent on the barrier properties of

the packaging itself and the efficiency of producing a hermetic seal after packing.

Unfortunately some studies do not take care to separate these convolutions. The

inconsistency in these results may be attributed to other factors as well, particularly the

presence of atmospheric oxygen. First, the product itself contains air. This is especially

true of products like crackers that rely on air pockets to achieve the desired texture.

Second, to our knowledge, no studies have examined the efficiency of nitrogen flushing.

It is probable that the air in the corner of a bag of chips, for example, is not entirely

flushed out due to packaging dimensions (corners are difficult to reach) and hindrance of

food (some chip may block the corner from being flushed). Third, while pure nitrogen is

inert, the nitrogen gas used for flushing typically contains some oxygen. Manufacturers

of nitrogen gas generators for the food industry advertise that different products produce

nitrogen gas in a purity range from 95 to 99.999%, with respective escalating costs. One

can therefore imagine that pure nitrogen is rarely used in food manufacturing and

packaging. Unfortunately, all three of the aforementioned scenarios introduce or maintain

oxygen in the food product or packaging, and essentially any amount of oxygen is

sufficient for promoting lipid oxidation because of the exponential nature of the reaction.

32
1.6 Future research needed to develop improved antioxidant technologies for low-

moisture foods

Most of the original research on lipid oxidation in low-moisture foods has focused

on impact of water activity and evaluation of different antioxidant technologies. While

the work on water activity provides some insight into lipid oxidation mechanisms in low-

moisture food, there are probably many other factors that also impact lipid oxidation

pathways and mechanisms. For example, what are the major prooxidants and reactive

oxygen species; what is the location of the lipids and in particular the lipids most

susceptible to oxidation? How do antioxidants partition in low-moisture food? Without

more knowledge of the mechanisms of lipid oxidation in low-moisture foods, it will

continue to be impossible to rationally develop new antioxidant technologies.

Low-moisture foods such as baked goods present some unique physical and

chemical environments that likely impact chemical reactions. Like all foods, the surface

of baked goods in contact with air could be the site of oxidation. However, baked goods

often contain some type of leavening agent. The presence of a leavening agent—in

addition to mechanical mixing and kneading during processing—will ultimately lead to

air bubble development. These leavening agents could impact oxidation as they can alter

pH, an important factor in prooxidant metal reactivity and antioxidant effectiveness. In

addition, air is hydrophobic so it is possible that these endogenous air bubbles affect

partitioning of lipids. If lipids associate with air bubbles, is this interface a site of

oxidation? How will the solid fat content of lipids added to baked goods impact their

partitioning? Would liquid oils be in different locations than solid lipids, and could this

effect their interactions with air interfaces? Another trait of low-moisture foods is that

33
they are made from flours and these flours contain different amounts of lipids. All

purpose and whole wheat flour contains 1.0 and 2.5% lipids respectively. Whole wheat

flour is known to be more susceptible to rancidity development. However, little is known

about how the location, physical properties and composition of these endogenous lipids

impact the oxidation of baked goods. For example, after milling, could they be high in

lipid hydroperoxides and free fatty acids which could promote oxidation? Do they

contain antioxidants that contribute to the oxidative stability of baked goods? The role of

the proteins in flours (e.g. glutens) in lipid oxidation is also not known. Since proteins

can be surface active, could they be associated with the lipid fraction. If they are, could

they impart a charge to the lipid interface that would attract or repel prooxidant metals

they could alter oxidation rates? Glutens are also high in sulfhydryls and other free

radical scavenging amino acids and, as with other proteins, could chelate metals. Could

these properties inhibit oxidation, and could they be manipulated to further change

oxidation pathways?

Flour in low-moisture foods also introduces other complications in the form of

prooxidants. For instance, flour naturally contains iron and all-purpose flour is typically

fortified with iron. Lipid oxidation in rice crackers containing only glutinous rice flour

and water has already been attributed to endogenous iron (Maisuthisakul et al., 2007).

Only trace amounts (< 50 ppb) of iron are needed to decompose hydroperoxides to free

radicals (Decker and McClements, 2001; Waraho et al., 2011), so eliminating the iron

from food is generally not feasible. Questions that need to be answered to better

understand the role of iron as a prooxidant in baked goods includes: Do both endogenous

and added iron promote oxidation; where does the iron partition in baked goods; does the

34
iron interact with other baked good components in a manner that decreases (proteins) or

increases (reducing agents) their reactivity. Baked goods could also contain

photosensitizers (e.g. riboflavin) that can produce singlet oxygen in the presence of light.

However, very little is known if these photosensitizers are active in low-moisture foods.

All-purpose flour is also subjected to other treatments; to our knowledge, no studies have

looked at the effect of flour bleaching agents on lipid oxidation in the baked goods. These

bleaching agents could oxidize the endogenous lipids, antioxidants and proteins resulting

in an increase in oxidation (e.g. via formation of lipid hydroperoxides or via the

destruction of tocopherols and antioxidative sulfhydryls on proteins).

It is well documented that the physical properties of colloidal lipids impact

oxidation chemistry. It is possible that lipids could be encapsulated into different

structures that increase their oxidative stability and then be added for baking. For

instance, encapsulated lipids could be engineered to have low interfacial permeability

(e.g. multilayer emulsions or hydrogels) to decrease interactions between the lipids and

prooxidants in the flour and/or, have a positive interfacial charge to repel prooxidative

metals, (reviews in Coupland and McClements, 1996; Waraho et al., 2011). Furthermore,

emulsions can be spray-dried or freeze-dried into powders to create a glassy carbohydrate

layer that is impermeable to oxygen. Some anecdotal evidence suggests that encapsulated

lipid can be stable in low-moisture foods (e.g. omega-3 oils in bread). However, for the

encapsulated lipids to be effective, their structures must survive during the processing

and storage of the low-moisture foods. Very little is actually known about which

encapsulation methods would be most effective and which conditions are ideal to

preserve the integrity of the encapsulation in low-moisture foods.

35
 Finally, researchers need to understand the behavior of antioxidant in low-

moisture foods. It is generally agreed that antioxidants are most effective when they

partition into the lipids most susceptible to oxidation. Antioxidant partitioning has been

shown to vary with the polarity of the antioxidant (e.g. increasing partitioning into the

lipid with increasing antioxidant hydrophobicity). In some food systems (e.g. emulsions)

antioxidants that partition at the oil-water interface are often more effective (Panya et al.,

2012). In addition, antioxidant partitioning can also be impacted by pH which can alter

the charge of the antioxidant and other food components such as proteins which can bind

phenolic compounds. To our knowledge, nothing has been published on the partitioning

behavior of antioxidants in products such as baked goods.

Most low-moisture foods are thermally heated, often by baking or extrusion. This

can cause loss of antioxidants by thermal destruction, increasing oxidation rates and

causing antioxidant volatilization. Thermal processing could also change antioxidant

partitioning as the lipid melts and re-solidifies as the crystallization of lipids can often

cause the expulsion of minor lipid components (Berton-Carabin et al., 2013). Additional

questions that need clarification to better understand lipid oxidation in low-moisture

foods include: Does a lack of moisture prevent diffusion of antioxidants to the site of

lipid oxidation? Does oxidation occur at the surface of a baked good meaning that

topical application of antioxidants could be more effective than inclusion in the initial

formation?

36
1.7 New technologies to study lipid oxidation in complex foods

The above discussion highlights the need to gain a better understanding of lipid

and antioxidant oxidation mechanisms in low moisture foods. Lipid oxidation is

traditionally measured by monitoring the formation of primary (e.g. conjugated dienes

and lipid hydroperoxides) and volatile secondary oxidation products that negatively

impact flavor. Barriuso et al. (2013) provide an excellent review of traditional

methodologies for assessing lipid oxidation in all food systems, as well as improvements

made upon those methodologies within the last decade. However, these methods alone

cannot provide all the information needed to learn more about lipid and antioxidant

oxidation mechanisms in foods. A major limitation of these methods is that they cannot

predict the kinetic end of the lag period. As previously mentioned in the discussion on lag

phases, new methods are needed to measure oxidation in the early stages of storage,

before the product fails sensory analysis. A potential technique for monitoring free

radicals in the early stages of storage is electron paramagnetic resonance (see below).

Also, since antioxidants preserve foods by being oxidized before fatty acids, the loss of

antioxidants during storage could provide information on oxidative processes in the lag

phase and which antioxidant are at the site of lipid oxidation. Both of these techniques

could also provide information that could be used to predict the length of the lag phase

potentially providing information that could be used to predict shelf-life.

New methods are also needed to determine how the physical properties of foods

impact lipid oxidation chemistry. Such physical properties are likely key to understanding

the unique oxidation patterns of low-moisture foods versus bulk oils and liquid

emulsions. Researchers are now beginning to employ fluorescent dyes/probes, electron

37
spin probes, and Raman spectroscopy to understand lipid oxidation. Fluorescent dyes are

now available that increase or decrease in fluorescent due to oxidative reactions.

BODIPY 581/591 is a probe commonly used in biological studies and its decay has, for

example, been related to the concentration of peroxyl radicals in lipophilic solutions and

liposomes (Naguib, 1998). Since this particular dye also undergoes shifts in emission

wavelength upon oxidation, Pap et al. (1999) used it to visualize and quantify oxidation

in cellular membranes. However, care must be taken when interpreting results. For

instance, BODIPY 581/591 is sensitive to hydroxyl radicals but not to reducing metals or

superoxide anion (Drummen et al., 2002). Furthermore, researchers fear interactions with

some antioxidants and have found that the dye overestimates lipid oxidation due to its

high susceptibility to oxidation (Itoh et al., 2007; MacDonald et al., 2007). Researchers

recently used new dyes they argue allows for is real-time and continuous in in vitro and

in vivo studies. Changes in the fluorescent intensity of these dyes have already been used

to directly assess the barrier properties of structured delivery particles (Tikekar and Nitin,

2011; Tikekar et al., 2011a,b; Li et al., 2013; Mosca et al., 2013).

The above flurometric probes could also be used in conjunction with other probes

in confocal microscopy. Thus researchers could use multiple probes to simultaneously

visualize lipids and proteins. The lasers used in CSLM are strong enough to penetrate

thick samples such that the researcher need not worry about slicing delicately thin

samples—a tremendous boon since many low-moisture foods are crumbly, fracture

easily, or rely on air pockets to contribute to their inherent texture. Furthermore, raster

scans are used to image a single plane of the specimen (z-stacks) and then compiled into 3-D

reconstructions that can elucidate large structures like air bubbles. Unlike scanning and

transmission electron microscopy, CSLM requires no extreme sample preparation or

38
analysis in non-native environments that may damage the sample’s natural intrinsic

structure. Using a combination of confocal fluorescent dyes can provide important

information about the physical location of lipids in low moisture foods (Fig. 1.4).

Oxidatively sensitive fluorescent probes can then be used to determine which lipid

populations are most susceptible to oxidation. In addition, antioxidants that naturally

fluoresce (e.g. rosmariniac acid) can be used to determine antioxidant locations. The

combination of these 2 probes can provide extremely important information for

determining which antioxidant would partition into the oxidizing lipids and thus

increasing antioxidant effectiveness.

Figure 1.4 Model cracker imaged on confocal microscope. Green areas represent lipid; red areas represent protein.
Scale bar is 50 μm.

39
 Another in situ method gaining popularity in food research is electron

paramagnetic resonance (EPR) spectroscopy, which measures changes in energy levels of

unpaired electrons when they are subjected to magnetic fields, typically from microwave

radiation (Andersen and Skibsted 2002). These unpaired electrons have paramagnetic

properties and are typically free radicals. Highly stable free radicals called spin probes

are commonly added during experiments to measure radical quenching and molecular

mobility, and unstable endogenous radicals can be quantified using a technique called

spin trapping. Because EPR is sensitive to free radicals, it can be used to assess the

earliest stages of lipid oxidation—even earlier than the development of hydroperoxides,

which are typically quantified as a primary oxidation products (Andersen and Skibsted,

2002). EPR and spin traps have even been used to detect previously unidentified

hydroxyl and sulfite radicals in oxidized wine and also provided the first evidence of the

Fenton reaction in wine suggesting that these techniques might also be applicable in low

moisture foods (Elias et al., 2009). This type of spectroscopy has proven in useful for

lipid analysis in numerous food systems, including tracking light-induced oxidation in

cream cheese (Westermann et al., 2009) and measuring oxygen permeation in foods with

glassy regions (Andersen et al., 2000; Orlien et al., 2000). EPR may be particularly suited

for low-moisture foods as the radicals are likely to be more stable and should not require

the spin-trapping technique that has been criticized for introducing foreign substances

and potentially promoting side redox reactions (Andersen and Skibsted, 2002).

Stapelfeldt et al. (1997) found direct correlations between EPR concentration of free

radicals, traditional lipid oxidation measurements (2-thiobarbituric acid reactive

40
substances), and sensory scores in whole milk powders and have recommended EPR for

monitoring lipid quality in that product.

Surface-enhanced Raman spectroscopy (SERS) is another technique that can be

used to both quantitate and visualize lipid oxidation product directly in foods. SERS

combines conventional Raman spectroscopy and nanotechnology. Placement of the

sample of interest on noble metal nanoscale-roughened surfaces (typically silver or gold)

enhances the inherently weak Raman molecular signatures tremendously because of the

large electromagnetic field induced by the excitation of the localized surface plasmon

resonance (Haynes et al., 2005). SERS has rapidly developed into a powerful new

analytical tool due to its extremely high sensitivity (down to the single molecule level in

some cases (Haynes et al., 2005)), ability to measure multiple oxidation products

simultaneously, and ability to generate two-dimensional maps of the physical location of

chemical changes in complex matrices. However, the development and application of this

technique for studying lipid oxidation is only now being evaluated. The power and higher

sensitivity (100 times higher than that of HPLC fluorescence) of SERS was clearly

demonstrated in a proof-of-concept study by Zhang et al. (2010), who quantified adducts

of thiobarbituric acid and malondialdehyde with silver nanoparticles. As previously

mentioned, such high sensitivity means SERS could provide more information on

oxidative processes earlier in the shelf life of foods thus providing important information

during the lag phase.

While the aforementioned methods have elucidated key information, they, too,

fail to answer all of the questions of the previous section. Thus, our understanding of

41
lipid oxidation in low-moisture food may advance only with the development of even

more new analyses.

1.8 Conclusion

Although lipid oxidation is a chemical process, it can be influenced by both

chemical (e.g., antioxidant inclusion) and physical (e.g., formation of crystalline regions)

parameters. Consumer demand for more “natural” and “clean” labels has limited the

development of new, synthetic antioxidants as well as use of currently approved synthetic

antioxidants in low-moisture foods, leaving manufacturers with few options. This has

recently become even more of a challenge for the food industry due to the removal of

hydrogenated oils and the desire to improve the nutritional profile of their products by

adding more polyunsaturated fatty acids. Therefore, there is a clear need for systematic

research studying mechanisms of lipid oxidation in low-moisture foods since a better

understanding of oxidative pathways will allow for the development of technologies to

improve shelf life. Such research is key to reducing consumers’ saturated fat intake by

developing healthful products high in unsaturated fats that meet expectations for high

quality and long shelf lives.

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 CHAPTER 2

UNDERSTANDING LIPID OXIDATION IN LOW-MOISTURE FOOD

Abstract

Low-moisture foods contribute greatly to dietary saturated fat intake, making these foods

a key target for improving consumers' health. However, it is not currently feasible to

maintain the same oxidative shelf life when replacing saturated fats with unsaturated fats,

and rancidity mechanisms in low-moisture foods have not been systematically studied.

Confocal microscopy showed that lipids formed a continuous matrix surrounding starch

granules, and starch-lipid, lipid-air, and protein-lipid interfaces were observed. Unlike

food systems such as bulk oils, meats, and oil-in-water emulsions, lipid hydroperoxides

exhibited greater stability in low-moisture crackers as their conversion into secondary

products such as hexanal was delayed by more than 20 d. Iron, added at 10 times the

concentrations normally found in enriched flour, did not increase oxidation rates

compared to the control. Endogenous iron activity could be slightly reduced by EDTA.

Addition of fatty acids up to and including 1.0% of total lipid weight did not statistically

affect lipid oxidation lag phases. Overall, this research suggest that metals are not a major

prooxidant in low moisture foods.

Keywords

Lipid oxidation, antioxidants, free fatty acid, crackers, low moisture foods, prooxidant

metals, confocal microscopy.

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Abbreviations

DFO: desferrioxamine; EDTA: ethylenediaminetetraacetic acid; FFA: free fatty acid(s);

ISO: interesterfied soybean oil

2.1 Introduction

Lipid oxidation causes rancidity that leads to loss of shelf life, product nutrition,

and ultimately, saleable product and profits. Strategies to postpone lipid oxidation are

needed for both economic and consumer health, particularly because the healthier

unsaturated fats are at greater risk for oxidation then saturated fats (Holman and Elmer,

1947; Buttery et al., 1961). The shelf-life of low-moisture foods, those with water activity

(aw) below 0.5, is primarily limited by lipid oxidation and non-enzymatic browning

(Labuza et al., 1970).

Low-moisture foods are a large contributor of saturated fat in the American diet.

For instance, grain-based desserts and snacks—including many low-moisture foods like

crackers, cookies, and granola bars—are among the top three contributors of saturated fat

to the American diet (National Cancer Institute, 2010b), and crackers rank among the top

15 fat-contributing foods, specifically accounting for 1.5% of total solid fat consumption

among youth aged 2-18 years (National Cancer Institute, 2010a). This suggests that

improving the nutritional profiles of low-moisture products by substituting their saturated

fatty acids with unsaturated fatty acids could have an important, positive impact on

consumer health. However, this is not currently feasible because many of the basic

mechanisms of lipid oxidation in low-moisture foods are still not well understood,

especially since little research has been done on this food category since the 1970s. In

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this research we use “low-moisture foods” in the context of prepared foods like ready-to-

eat cereal, extruded pet foods, and crunchy snack foods (cookies, granola bars, etc). We

do not assume the results are applicable to low-moisture emulsions like peanut butter or

spray-dried powders whose lipids are in very different physical states.

Low-moisture foods present unique challenges. For instance, the limited mobility

of components in a dry system is suspected to greatly impact lipid oxidation compared to

high-moisture foods where lipids, enzymes, antioxidants, and prooxidants are highly

mobile and interactive (Labuza et al., 1972; Chou et al., 1973; Harnkarnsujarit et al.,

2012; Lavelli et al., 2013; Sacchetti et al., 2014). Furthermore, iron-fortified flours are

typically a primary ingredient in these snack foods and may have detrimental effects on

stability due to transition metals’ known prooxidant effects (McClements and Decker,

2008). In addition, iron is often further fortified in low-moisture foods such as ready-to-

eat breakfast cereal to increase the percent daily value provided by these products.

This study used confocal microscopy to visualize the microstructure of a low-

moisture model system (crackers) throughout the steps of dough formation, sheeting, and

baking. The effects of added iron, free fatty acid (FFA) concentration and iron chelators

on oxidative stability were also tested. The research is important in updating the body of

lipid oxidation knowledge in low-moisture foods in an attempt to better understand

oxidation mechanisms which can be key in developing new antioxidant technologies.

Ultimately, this has broad and long-lasting implications on the development of stable

foods that substitute heart-healthy polyunsaturated oils for saturated fats.

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2.2 Materials and methods

2.2.1 Materials

Baking soda (Arm & Hammer), iodized table salt (Morton), all-purpose flour

(Gold Medal, original), traditional saltine crackers (Savoritz), and whole-wheat saltine

crackers (Nabisco) were purchased from local grocery stores. Interesterified soybean oil

#762420 (henceforth referred to as ISO) was provided by Archer Daniels Midland

Company (Decatur, IL) and selected for its recommended use in cracker applications.

Dry goods were stored in closeable freezer bags; ISO was kept frozen (-20C) until use.

The non-polar dye Bodipy 493/503 (“Bodipy”) was purchased from Invitrogen (Carlsbad,

CA). The fluorescent probes Nile Red and Rhodamine B and all other chemicals were

purchased from Sigma-Aldrich (St. Louis, MO). All solutions were prepared using

double distilled water.

2.2.2 General sample manufacture and preparation

Crackers were prepared by traditional baking methods (Table 2.1). Sifted flour,

baking soda, and salt were mixed together and then added to the ISO (~1 min; speed 2 on

a Kitchen Aid mixer, model #KSM95; Mississauga, Ontario) until an agglomerated

powder formed. After exchanging the mixer’s standard beater for a dough hook, water

was added (speed 2; ~1 min) to form dough. This dough was briefly kneaded by hand

until all flour was visibly incorporated. A measured amount of additional flour was

sprinkled on the surface of a baking mat to prevent sticking. The dough was flattened by

twice passing it through a pasta roller (Kitchen Aid KPSA attachment; thickness setting

2; Mississauga Ontario) to simulate industrial sheeting. The dough was then cut with a

57
pizza cutter along the horizontal and vertical axes to form 2.5 cm x 2.5 cm crackers. The

crackers were baked on an ungreased cookie sheet at 163C for 21 min in a General

Electric electric oven (GE model JB350DFWW; Fairfield, CT). After baking, crackers

were coarsely crumbled using a mortar and pestle and 0.5 g was placed into acid-washed,

10-ml glass GC vials (Supelco Analytical; Bellefonte, PA), closed with aluminum caps

containing PTFE/silicone septa (Supelco Analytical; Bellefonte, PA), and stored at 55C

in the dark. Treatments were produced in duplicate, and three samples were tested per

treatment batch.

Table 2.1: Ingredient Composition for Model System

Percentage
Ingredient Mass (g) (w/w)
Flour 62.50 50.6
DI Water 39.00 31.6
Interesterified Soybean Oil 10.00 8.1
Salt 1.50 1.2
Baking Soda 0.58 0.5
Flour for sprinkling on surface 10.00 8.1
Total 123.58 g 100

2.2.2.1 Addition of confocal dyes to samples

Nile Red alone was added to some treatments, while a combination of Bodipy and

Rhodamine B were added to other treatments. A stock solution of Nile Red was prepared

at 0.5% (w/w) in ethanol, and 1 mL of this solution was mixed with the lipid (10 g) until

even dispersal of colored dye was visually observed (~20 s) before incorporating the dry

ingredients. Bodipy and Rhodamine B were added based on Matalanis and McClements

(2012). Specifically, Bodipy (1.0 mg) was dissolved in 1 mL ethanol, and this entire

amount was mixed with the lipid in the same manner as Nile Red. In contrast, 0.3 mg of

58
Rhodamine B was dissolved in the double distilled water added directly to the dough

when the dough hook was attached. One milliliter ethanol was added to control

treatments to mimic the dye addition.

2.2.2.2 Addition of Iron

The iron content of the control dough was determined by Covance (Madison, WI)

using inductively coupled plasma emission spectrometry so that total iron concentrations

from all dough ingredients could be determined. Crackers were then made with 1.0, 1.5,

2.0, 5.0, and 10 times the endogenous iron in the dough. Reduced elemental iron

(product #R140100; 300 mesh) from Watkins (West Haven, CT) was added because this

is the form of iron used to fortify most all-purpose flours.

2.2.2.3 Addition of FFA and chelating agents

Liquid FFA (oleic acid) was mixed directly into the lipid (~20 s) before the

addition of dry ingredients at concentrations of 0, 0.2, 0.4, 1.0, 2.0, or 3.0% of the total

lipid. The chelating agents, desferrioxamine (DFO), citric acid (CA), and

ethylenediaminetetraacetic acid (EDTA) were dissolved in pH-adjusted water (pH 7.0)

and added to the dough at a final molar mass of 0.2 mmol, which is equivalent to the

maximum concentration of EDTA allowed in any food product (500 ppm in canned

strawberry pie filling, CFR 21 [172.135]).

59
2.2.3 Basic analyses

Cracker pH was determined by crushing crackers from each batch treatment,

forming a slurry in double distilled water, and measuring the pH. Measurements were

conducted in quadruplicate and averaged. Water activity on experimental and commercial

crackers was determined at 24-25C using a Decagon Devices AquaLab Series 3 water

activity meter (Pullman, WA). Crackers were crushed to form a consistent layer across

the base of the sampling cup. Measurements from each treatment batch were conducted

in quadruplicate and averaged. Water content was determined on control crackers using

an A&D MX-50 digital moisture balance (Elk Grove, IL). Specifically, % moisture was

recorded at 160C until readings stabilized.

2.2.4 Measurement of lipid oxidation

Lipid hydroperoxides, the primary oxidation products, were measured in triplicate

using a modified version of the International Dairy Federation method as described by

Shantha and Decker (1994). Cracker samples (0.105 g) were pulverized using mortar and

pestle and added to a mixture of chloroform and methanol (5 mL; 2:1 v/v), vortexed

briefly, and centrifuged (3400g) for 10 min to extract the hydroperoxide fraction. This

extract (200 μl) was mixed with 16.7 μl of a 50/50 solution (ferrous sulfate dissolved in

double distilled water + barium chloride dissolved in 0.4 N HCl) and 16.7 μl of

ammonium thiocyanate dissolved in water. The final mixture was vortexed, covered to

prevent evaporation, and allowed to sit 20 min as color developed. Absorbance was

measured at 500 nm on a Genesys 20 spectrophotometer (ThermoSpectronic; Waltham,

60
MA). The concentration of hydroperoxides was calculated from a cumene hydroperoxide

standard curve.

Headspace hexanal, the secondary oxidation product, was measured in triplicate

with a GC-2014 Shimadzu gas chromatograph equipped with an AOC-5000 autosampler

(Shimadzu; Kyoto, Japan) based on the method by Panya et al. (2012). A 50/30 μm

divinylbenzene/carboxen/polydimethylsiloxane (DVB/Carboxen/PDMS) stable flex solid

phase microextraction (SPME) fiber (Supelco, Bellefonte, PA) was inserted through the

vial septum and exposed to the sample headspace for 10 min at 55C. The volatiles on the

SPME fiber were desorbed at 250C for 3 min in the GC detector at a split ratio of 1:7.

The chromatographic separation of volatile aldehydes was performed on a fused-silica

capillary column (30 m × 0.32 mm i.d. × 1 μm) coated with 100%

poly(dimethylsiloxane) (Equity-1, Supelco). The temperatures of the oven, injector, and

flame ionization detector were 65, 250, and 250C respectively. Sample run time was 6

min. Peak integration was calculated using Shimadzu EZstart (version 7.4).

Concentrations were calculated by using a standard curve made from cracker crush

spiked with known hexanal concentrations (hexanal was diluted in methanol).

2.2.5 Imaging by microscopy

A Nikon Confocal Microscope (C1 Digital Eclipse, Tokyo, Japan) with a PL

FLUOTAR ELWD 20.0x0.45 objective lens was used to capture the confocal images. An

air-cooled argon ion laser (Model 376 IMA1010 BOS; Melles Griot; Carlsbad, CA) was

used to excite Nile Red at 488 nm in the lipid phase, and emission spectra were collected

at 515 ± 30 nm. Crackers containing both Bodipy (lipid soluble) and Rhodamine B

61
(protein specific) were imaged sequentially, and the resulting images were overlaid.

Bodipy was excited at 488 nm, and emission spectra were collected at 515 ± 30 nm;

Rhodamine B was excited at 543 nm with a Melles Griot helium-neon laser (Model 05-

381 LGP-193; Carlsbad, CA), and emission spectra were collected at 605 ± 75 nm.

Bodipy was used instead of Nile Red in the experiments with Rhodamine B because the

broad emission spectra of Nile Red (525 – 605 nm) overlaps with that of Rhodamine B.

Detector pinhole size was always 150 μm. All resulting images consisted of 512 × 512

pixels, with a pixel size of 414 nm, and a pixel dwell time of 10.40 μs. Confocal

microscopy images were analyzed using EZ-CS1 (version 3.8) software (Nikon; Melville,

NY), while optical images taken on the same microscope were analyzed using using NIS-

Elements (version 3.0) software (Nikon, Melville, NY).

2.2.6 Statistical analysis

Oxidation lag phases were defined as the first data point that was significantly

greater than the time-zero value and followed by points that also all exceeded the time-

zero value. In all cases, comparisons of the means were performed using analysis of

variance (General Linear Model with Tukey's Honestly Significant Difference test as a

post hoc test). A significance level of p<0.05 was defined as being statistically different.

All calculations were performed using XLSTAT statistical software (version 2006.3,

Addinsoft, New York, NY).

62
2.3 Results and discussion

2.3.1 Composition and microstructure

Moisture content (3.2% w/w) and water activity (0.17) that the final crackers met

the criteria for defining classic low-moisture foods. The water activity of two commercial

saltine crackers was measured for comparison and determined to be 0.22 for both regular

and whole wheat products. The pH of the model crackers was 8.7 and did not vary

significantly with the addition of chelators, confocal dyes, or oleic acid at any of the

tested concentrations.

The ISO was selected based on its use in commercial manufacture of baked

goods, making the model system a good representation of products currently available to

consumers. According to the supplier’s literature, the ISO was comprised primarily of

10.9% (w/w) palmitic acid, 31.1% stearic acid, 13.8% oleic acid, 35.1% linoleic acid, and

4.9% linolenic acid. Saturated fatty acids accounted for 43.0% of the composition, while

1.2% of the unsaturated fatty acids were present in the trans form. This composition

meant the model system contained significant amounts of omega-6 fatty acids which

insured that hexanal would be a major secondary lipid oxidation product.

Changes in the cracker microstructure were tracked throughout production.

Bodipy and Rhodamine dyes were added to view the lipid and protein fractions,

respectively, under confocal microscopy. Starch granules were identified based on their

size and shape, non-absorption of protein and lipid-specific confocal dyes, and ability to

be stained with a Lugol’s iodine solution (visualized using the basic light microscopy

function of the Nikon microscope, data not shown). Air bubbles were identified based on

their lack of dye stain and size.

63
 Samples were removed during each stage of cracker development, including after

the lipid was mixed with dye; after water was added to form the initial dough ball; after

the final 10 g flour was incorporated but before the dough was sheeted through rollers;

and after dough sheeting. Images of just the lipid showed that the solid ISO was able to

entrapped air (Fig. 2.1a). Addition of the flour shows the presence of protein (Fig. 2.1b).

(This particular image seems to show very little because the dough was not pressed in

any way to avoid any unwarranted gluten development. Thus, only a fraction of the

topographically curved dough is actually in focus and able to be imaged.) After the

kneading of the final 10 g flour into the dough ball by hand and sheeting through the

pasta roller, gluten development was observed as striated patterning of the protein (Fig.

2.1c and 2.1d). Sheeting the dough through the pasta roller appeared to decrease the

width of the protein bands.

Figure 2.1 Confocal microscopy fluorescence of Bodipy 493/503 (green; lipid) and Rhodamine B (red; protein) in (A)
the interesterified soybean oil; (B) dough before kneading; (C) kneading by hand and (D) after sheeting through pasta
roller. All images taken before baking. Scale bar: 20 m.

64
 Images (not shown) were taken of crackers after 0, 5, 10, 15, and 21 min of

baking. The microscopy software was used to manually measure the diameter of

individual starch granules in each image (data not shown since changes were small and

difficult to distinguish in the micrographs). During the first 10 min of baking, starch

granules slightly increased in size (6 ± 3 µm) presumably due to water absorption).

However, as baking proceeded, the starch granules decreased in size.. Looking at three

different varieties of wheat starch, Wilson et al. (2006) found three general ranges of

granule size: <5 µm, 5-15 µm, and >15 µm. Granule size found in crackers matched

those of the two smaller ranges, which could be because the granules were not fully

gelatinized in the low-water environment.

In the final crackers, several key features were observed. Protein and lipid often

appeared in similar regions, but the protein did not appear to emulsify the lipid. The

protein was typically present in banded, striated patterns. Such patterning is consistent

with gluten development—an important part of cracker quality (Slade and Levine (1994)

and Kweon et al. (2014) recently found that the low-sugar environment of crackers

fosters gluten development during mixing and sheeting.

65
 Figure 7

Figure 2.2 Confocal microscopy fluorescence of Bodipy 493/503 (green; lipid) and Rhodamine B (red; protein) in
control crackers. Scale bar: 50 m.

Lipid produced a continuous lipid phase that surrounded the starch granules,

which is to the opposite microstructure of most spray-dried powders where polymers

(polysaccharides, proteins, gums) surrounds lipids, which has been shown to reduce lipid

oxidation rates (Anandaraman and Reineccius, 1986; Kagami et al., 2003; Jimenez et al.,

2006). Protein-starch-lipid, lipid-air, and starch-lipid interfaces were all observed within

the cracker, which contrasts with the oil-water interface typically observed with bulk oils

and emulsions. This suggests that strategies to slow lipid oxidation in crackers might

differ greatly from those strategies used with lipid dispersions oils (Chaiyasit et al., 2007;

Chen et al., 2010).

66
2.3.2 Lipid oxidation in crackers

Primary (hydroperoxide) and secondary (hexanal) lipid oxidation products were

both measured in the crackers during storage at 55C. Interestingly, the lag phases for

these two measurements differed by approximately 23 d and this trend was consistently

seen in all experiments (Figs. 2.3-2.6). In control crackers, the lipid hydroperoxide lag

phase was 7 d. It is logical that hydroperoxides should exhibit a shorter lag phase since

they are the primary oxidation product. The difference in lag phases is likely due to

greater lipid hydroperoxide stability in the low-moisture cracker environment than in

bulk oils, meats or emulsions where lipid hydroperoxides and heaxanal lag phases differ

by only a few days (for examples, see Frankel et al., 1996; Pignoli et al., 2009). This may

be because prooxidants that decompose lipid hydroperoxides (e.g. transition metals) are

not readily diffusable in the low-moisture environment and so cannot readily interact with

hydroperoxides.
Figure 8

0.20
Hydroperoxide 12
Hexanal
mM hydroperoxide / g cracker

mmol hexanal / kg cracker

0.15

0.10

4
0.05

0.00 0
0 10 20 30 40

Oxidation time (d)

Figure 2.3 Lipid hydroperoxides and hexanal in control crackers stored at 55C in the dark. Standard error bars are
smaller than data points in some instances.

67
 The most abundant ingredient in crackers is all-purpose white flour, which is

traditionally fortified and therefore a potential source of prooxidant iron. Transition

metals like iron are known prooxidants because they can decompose hydrogen peroxide

and lipid hydroperoxides into free radicals through a redox cycling pathway

(McClements and Decker, 2008). Although detrimental from a shelf-stability standpoint,

fortified flours are essential to good consumer health and minimizing iron-based anemia

in the population. In addition, research to genetically modifying cereals to produce flour

with more iron is has been reported (McKevith, 2004). But even if fortified flour were

not used in commercial products, transition metals could remain problematic because of

the inherent metals in unenriched flour. In addition, processing equipment containing iron

or copper could contaminate the dough with sufficient metal concentrations—needed

only in ppb quantitites—to promote lipid oxidation. Furthermore, most products are

manufactured with tap water, another potential source of iron (Taylor, 1987). Thus, it is

assumed that iron contributes to the oxidation of low-moisture foods, although its role is

not well understood.

To better understand the role of iron on the oxidative stability of the model

cracker systems, increasing amounts of iron were added to the cracker dough. The

cracker dough was found to contain 0.004% iron, which matches the USDA’s reported

value of 0.0046% iron in enriched, bleached, all-purpose flour. Increasing the iron

concentration up to ten-fold had no significant effect on either the hydroperoxides or

hexanal lag phases (Fig. 2.4). The system’s low water content likely limited iron

diffusibility, preventing the higher iron concentrations from having any greater

prooxidative effect than the control. These results suggest that iron fortification of low-

68
moisture foods is an effective nutritional strategy as the iron in these products has

minimal impact on product shelf life.

Figure 9

control (1.0)
mM hydroperoxide / g cracker

0.20 A 1.5X
2X
0.15 5X
10X
0.10

0.05

0.00
0 10 20 30 40
mmol hexanal / kg cracker

B
6

0
0 10 20 30 40

Oxidation time (d)

Figure 2.4 (A) Lipid hydroperoxides and (B) headspace hexanal in crackers made with 1, 1.5, 2.0, 5.0, and 10 times
the amount of reduced iron found in the control cracker dough (0.004% iron) and stored in the dark at 55C. Standard
error bars are smaller than data points in some instances.

To further determine the prooxidant effect of transition metals, metal chelators

were added to the crackers. As mentioned, the water in which the chelators were

dissolved (and the water for the control treatment) was pH-adjusted to 7.0 to insure all

chelators were charged and could bind metals. All chelator treatments exhibited the same

lipid hydroperoxide (~7 d) lag phase as the control but prolonged the headspace hexanal

lag phase by at least 9 d. (Fig. 2.5). While DFO and CA extended the hexanal lag phase

to 31 d, EDTA was the most effective chelators, extending the hexanal lag phase to 36 d.

69
 Figure 10

Control
0.3 A CA

mM hydroperoxide / g cracker
DFO
EDTA
0.2

0.1

0.0
0 20 40

6
B
mmol hexanal / kg cracker

0
0 20 40
Oxidation time (d)

Figure 2.5 (A) Lipid hydroperoxides and (B) headspace hexanal in crackers made with citric acid (CA),
desferrioxamine (DFO), and ethylenediaminetetraacetic acid (EDTA) and stored in the dark at 55C. Standard error
bars are smaller than data points in some instances.

These results suggest that metals are not very active in the cracker system. A

study using flour fortified with ferrous sulfate (0-75ppm), EDTA, and folic acid to make

naan flatbread showed that iron fortification significantly affected color, texture,

flexibility, and chewability but not taste or flavor (Alam, 2007). These latter two sensory

70
attributes would be most closely related to oxidative rancidity suggesting that EDTA had

little impact on lipid oxidation. In contrast, chelators, especially EDTA and

desferroxiamine can be very effective antioxidants in oil-in-water and water-in-oil

emulsions increasing secondary lag phases at least four- and threefold, respectively

(Mancuso et al., 1999; Chen et al., 2012). This again shows that lipid oxidation

mechanisms are very different in the low-moisture crackers, probably because of low

metal diffusability in the absence of a defined aqueous phase.

FFA are considered prooxidants because they can locate at water-lipid interfaces,

and their negative charged is thought to attract positively charged iron to the reaction site

(Miyashita et al. 1986; Waraho et al., 2009; Gomes et al., 2010). In the case of crackers,

both the flour and lipid in crackers are potential sources of FFA since enriched, bleached,

all-purpose flour has been shown to contain 0.6% fat(USDA, 2013). Figure 2.6 shows

that the control, 0.2%, 0.4%, and 1% FFA concentrations exhibited statistically similar

lipid hydroperoxide (~6 d) and hexanal (~32 d) lag phases. In contrast, treatments with

2.0 and 3.0% FFA exhibited significantly shorter lag phases of only ~3 d

(hydroperoxides) and ~22 d (hexanal). Crackers in general, however, are more stable to

the prooxidant effects of FFA than bulk oil and emulsion systems. For instance, addition

of oleic acid at concentrations as low as 0.1% of the lipid increased lipid hydroperoxide

and hexanal formation in soybean-based oil-in-water emulsions (Waraho et al., 2009,

2011). Likewise, both saturated and unsaturated FFA were shown to accelerate lipid

oxidation in walnut-based water-in-oil emulsions at concentrations as low as 0.05% oleic

acid and 0.5% lauric, palmitic, or stearic acid (Yi et al., 2013). The shorter lipid

hydroperoxides and hexanal lag phases of the treatments containing 2 and 3% FFA

71
suggests that, at great enough concentrations, the FFA may help solubilize metal thus

increasing the accessibility to the lipid.

Figure 11

0.05
mM hydroperoxide / g cracker
A 0.0
0.04 0.2
0.4
0.03 1.0
2.0
3.0
0.02

0.01

0.00
0 20 40

16
mmol hexanal / kg cracker

12

0
0 20 40
Oxidation time (d)

Figure 2.6 (A) Lipid hydroperoxides and (B) headspace hexanal in crackers made with 0-3% added oleic acid on a
lipid basis and stored in the dark at 55C. Standard error bars are smaller than data points in some instances.

2.4 Conclusion

The research presented in this study presented a systematic investigation of some

of the factors influencing lipid oxidation in low-moisture foods. Ultimately, it was found

that low-moisture foods differ in numerous ways from bulk oils and emulsions. From a

microstructure standpoint, it was observed that lipid formed a continuous phase around

72
the starch granules versus being dispersed as lipid droplets. The lag phases between lipid

hydroperoxides and hexanal differ markedly—on the order of at least 20 d—whereas

these lag phases tend to be similar in most other food systems. The unusual stability of

the lipid hydroperoxides suggests that prooxidants that decompose hydroperoxides such

as iron are not very active. The lack of strong prooxidant activity of added iron, FFA and

the low antioxidant activity of chelators also suggested that transition metals are not a

major prooxidant in the low moisture crackers compared to meats, oil-in-water

emulsions, and bulk oils. The limited diffusion of metals in the low-moisture system

likely explains why they are not strong prooxidants even though the cracker had metal

levels that would be strongly prooxidative in other food systems. This research suggests

that free radical scavengers could be the best option to stabilizing lipids in low moisture

crackers.

2.5 References

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structures in bulk oils on lipid oxidation. Crit. Rev. Food Sci. Nutr. 47: 299-317.

Chen, B., Han, A., McClements, D. J., and Decker, E. A. (2010). Physical structures in
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Gomes, T., Caponio, F., Bruno, G., Summo, C., and Paradiso,V. M. (2010). Effects of
monoacylglycerols on the oxidative stability of olive oil. J.Sci. Food Agric. 90: 2228-
2232.

Harnkarnsujarit, N., Charoenrein, S., and Roos, Y. H. (2012). Porosity and water activity
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Kagami, Y., Sugimura, S., Fujishima, N., Matsuda, K., Kometani, T., and Matsumura, Y.
(2003). Oxidative stability, structure, and physical characteristics of microcapsules
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Kweon, M., Slade, L., Levine, H., and Gannon, D. (2014). Cookie- versus cracker-
baking—what's the difference? Flour functionality requirements explored by SRC and
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intermediate moisture foods. 1. Lipid oxidation. J. Food Sci. 37: 154-159.

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tomato pulp and peel as affected by moisture properties. J. Agric. Food Chem. 61: 700-
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Mancuso, J. R., McClements, D. J., and Decker, E. A. (1999). The effects of surfactant
type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. J. Ag. Food
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microspheres on lipid digestion: An in vitro study. Food Biophys. 7: 145-154.

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Panya, A., Laguerre, M., Bayrasy, C., Lecomte, J., Villeneuve, P., McClements, D. J.,
and Decker, E. A. (2012). An investigation of the versatile antioxidant mechanisms of
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2692-2700.

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76
 CHAPTER 3

IMPACT OF HYDROPHOBICITY ON ANTIOXIDANT EFFICACY IN LOW-

MOISTURE FOOD

Abstract

The effectiveness of antioxidants (AOX) has been associated with their polarity and

partitioning in lipid dispersions and bulk oils. No research has yet established if

antioxidant polarity is related to effectiveness in low-moisture foods. We used a

homologous series of rosmarinic esters as AOX in a cracker model system and

determined that AOX efficacy increases with increasing hydrophobicity based on lipid

hydroperoxide and hexanal generation. Confocal microscopy was used to determine

location of both lipids and rosmarinic esters. In the crackers the hydrophobic rosmarinic

esters partition more closely with the lipid than unesterified rosmarinic acid, presumably

placing the hydrophobic AOX at the site of oxidation. Partitioning and efficacy of the 12-

carbon ester (intermediate polarity) was affected by mode of incorporation with

increasing antioxidant activity being observed when the antioxidant was incorporated into

the lipid prior to dough formation. The synthetic AOXs propyl gallate, butylhydroxy

toluene, and tert-butylhydroquinone gave similar results with the more hydrophobic BHT

and TBHQ being more effective at reducing lipid hydroperoxide and hexanal generation

than the more hydrophilic propyl gallate. These results provide important information on

which antioxidants would be most effective in low moisture foods.

77
Keywords

Antioxidant; phenolics; phenolipid; rosmarinic acid; lipid oxidation; polar paradox;

cutoff effect; low-moisture food.

Abbreviations

AOX: antioxidant(s); PG: propyl gallate; TBHQ: tert-butylhydroquinone; BHT:

butylhydroxy toluene; R0: rosmarinic acid; R12: dodecyl rosmarinate ester; R20: eicosyl

rosmarinate ester; ISO: interesterfied soybean oil

3.1 Introduction

Manufacturers typically utilize antioxidants (AOX) to extend the lag period of

lipid oxidation and thus increase shelf-life. Unfortunately, AOX selection is often on a

trial-and-error basis because antioxidant and prooxidant factors in different foods are

often poorly understood. The uncertainty and variability of AOX performance makes

systematic studies of their behavior in both model systems and real foods critical for

predicating AOX efficacy. Important factors to study include type and concentration of

AOX, major active prooxidants, product physical properties, and manufacturing

processes (e.g. thermal history).

Porter et al. (1980) observed that AOX effectiveness was governed by (1) the

hydrophilic-lipophilic balance (HLB) of the AOX and (2) the surface-to-volume ratio of

the lipid (e.g. bulk oils vs. emulsions). This led to the development of the antioxidant

polar paradox hypothesis, which generally states that nonpolar AOX are most effective in

oil-in-water emulsions and membranes, whereas polar AOX are most effective in bulk

78
oils (Porter et al., 1989). Frankel et al. (1994) extended this hypothesis with research

suggesting that AOX that had a tendency to concentrate at interfacial regions in oil-in-

water emulsions, i.e. the site of lipid oxidation, were most effective.

However, the antioxidant polar paradox in oil-in-water emulsions was recently

challenged by researchers using homologous series of chlorogenate (Laguerre et al.,

2009; Sasaki et al., 2010) and rosmarinate (Laguerre et al., 2010; Panya et al. 2010;

Panya et al., 2012a; Lee et al., 2013) esters. These studies demonstrated the AOX “cut-

off” effect, which means AOX efficacy and hydrophobicity share a parabolic relationship

where AOX with intermediate polarity have the optimum activity and very hydrophobic

AOX (>18 carbon esters) can exhibit a dramatic loss in AOX activity. This loss of AOX

activity has been postulated to be due to the lack of surface activity of the most

hydrophobic AOX (Panya et al., 2012a,b).

Systematic research on lipid oxidation mechanisms in low-moisture foods is, in

general, lacking and somewhat dated. The aforementioned advances in untangling the

antioxidant polar paradox pertain only to emulsions and bulk oil systems. To our

knowledge, little to no systematic AOX studies have been published in low-moisture

systems such as ready-to-eat cereal, extruded pet foods, and crunchy snack foods

(cookies, granola bars, etc).

This study used a homologous series of rosmarinate esters of varying

hydrophobicity to test AOX activity in low-moisture foods. The homologous series of

AOX were added separately to the lipid and aqueous phases to see if the mode of addition

affected AOX efficacy in a low-moisture system. The AOX efficacy was related to

cracker structure and AOX partitioning via imaging with confocal microscopy. Efficacy

79
of commercial antioxidants of varying hydrophobicities was compared to the relationship

of hydrophobicity and AOX efficacy of the rosmarinate esters.

Improving our understanding of AOX mechanisms has broad and long-lasting

implications. Development of new, tailored AOX that can extend product shelf lives,

thereby reducing industry loss and supporting development of foods with extended shelf-

life can have benefits to consumers as well as meals for space and military programs.

Improved AOX technologies will also improve the health and wellness of the food supply

by allowing greater utilization of heart-healthy polyunsaturated fats and other bioactive

lipids susceptible to oxidation.

3.2 Materials and methods

3.2.1 Materials

Baking soda (Arm & Hammer), iodized table salt (Morton), and all-purpose flour

(Gold Medal) were purchased from local grocery stores. Interesterified soybean oil

762420 (henceforth referred to as ISO) was provided by Archer Daniels Midland

Company (Decatur, IL). Dry goods were stored in closeable freezer bags to prevent

moisture sorption; ISO was kept frozen (-20C) until use. Dodecyl and eicosyl

rosmarinate esters (R12 and R20, respectively) were prepared by the laboratory of Pierre

Villeneuve as described previously (Lecomte et al., 2010). Rosmarinic acid (R0), the

fluorescent probe Nile Red, and all other chemicals were purchased from Sigma-Aldrich

(St. Louis, MO). All solutions were prepared using double distilled water.

80
3.2.2 General sample manufacture and preparation

Crackers (ingredients are shown in Table 3.1) were prepared by premixing dry

ingredients (sifted flour, baking soda, and salt) and then blending with the ISO for ~1

min, speed 2, on a Kitchen Aid mixer (model #KSM95; Mississauga, Ontario) until the

fat was homogenously cut into the flour. After exchanging the mixer’s standard beater for

a dough hook, water was added (speed 2; ~1 min) to form the dough. This dough was

briefly kneaded by hand until all flour was visibly incorporated. Ten grams of additional

flour was sprinkled on the surface of a baking mat to prevent sticking. The dough was

flattened by twice by passing it through a pasta roller (Kitchen Aid KPSA attachment;

thickness setting 2; Mississauga Ontario) to simulate industrial sheeting. The dough was

then cut with a pizza cutter along the horizontal and vertical axes to form 2.5 cm x 2.5 cm

crackers. The crackers were baked on an ungreased cookie sheet at 163C for 21 min in a

General Electric electric oven (GE model JB350DFWW; Fairfield, CT). After baking,

crackers were crumbled using a mortar and pestle and 0.5 g was placed into acid-washed,

10-ml glass GC vials (Supelco Analytical; Bellefonte, PA), closed with aluminum caps

containing PTFE/silicone septa (Supelco Analytical; Bellefonte, PA), and stored at 55C

in the dark. Treatments were produced in duplicate, and three samples were tested per

treatment batch. Crackers for confocal image analysis were stored in closeable freezer

bags in the dark at ~4C and imaged within 3 d of manufacture.

81
 2 Table 3.1: Ingredient Composition

Percentage
Ingredient Mass (g) (w/w)
Flour 62.50 50.6
DI Water 39.00 31.6
Interesterified Soybean Oil 10.00 8.1
Salt 1.50 1.2
Baking Soda 0.58 0.5
Flour for sprinkling on surface 10.00 8.1
Total 123.58g 100

3.2.3 AOX and dye incorporation into the crackers

Rosmarinic acid and its 12- (R12) and 20- (R20) carbon esters (henceforth

collectively referred to as “rosemary AOX”) and synthetic antioxidants [propyl gallate

(PG), tert-butylhydroquinone (TBHQ), and butylhydroxy toluene (BHT)] were dissolved

in ethanol and mixed with ISO in the KitchenAid mixer for 1 min before adding to the

dry ingredients. Alternatively, antioxidants in ethanol were mixed with water before

dough formation in some experiments. Nile Red in ethanol (0.5 mL) was added to the

ISO in the rosemary AOX and control treatments.

3.2.4 Measurement of lipid oxidation

Lipid hydroperoxides, the primary oxidation products, were measured in triplicate

using a modified version of the International Dairy Federation method as previously

described by Shantha and Decker (1994). In short, crushed crackers (0.105 g) were

pulverized using mortar and pestle and added to a mixture of chloroform and methanol (5

mL; 2:1 v/v), vortexed briefly, and centrifuged (3400g) for 10 min to extract the

82
hydroperoxide-containing lipid fraction. This extract (200 μl) was mixed with 16.7 μl of a

50/50 solution of ferrous sulfate dissolved in double distilled water and barium chloride

dissolved in 0.4 N HCl and 16.7 μl of ammonium thiocyanate dissolved in water. The

final mixture was vortexed, covered to prevent evaporation, and allowed to sit 20 min as

color developed. Absorbance was measured at 500 nm on a Genesys 20

spectrophotometer (ThermoSpectronic; Waltham, MA). The concentration of

hydroperoxides was calculated from a cumene hydroperoxide standard curve.

Headspace hexanal, the secondary oxidation product, was measured in triplicate

with a GC-2014 Shimadzu gas chromatograph equipped with an AOC-5000 autosampler

(Shimadzu; Kyoto, Japan) based on the method of Panya et al. (2012a). A 50/30 μm

divinylbenzene/carboxen/polydimethylsiloxane (DVB/Carboxen/PDMS) stable flex solid

phase microextraction (SPME) fiber (Supelco, Bellefonte, PA) was inserted through the

vial septum and exposed to the sample headspace for 10 min at 55C. The SPME fiber

was desorbed at 250C for 3 min in the gas chromatograph detector at a split ratio of 1:7.

The chromatographic separation of volatile aldehydes was performed on a fused-silica

capillary column (30 m × 0.32 mm i.d. × 1 μm) coated with 100%

poly(dimethylsiloxane) (Equity-1, Supelco). The temperatures of the oven, injector, and

flame ionization detector were 65, 250, and 250C respectively. Sample run time was 6

min. Peak integration was calculated using Shimadzu EZstart (version 7.4).

Concentrations were calculated by using a standard curve made from crushed cracker

spiked with known hexanal concentrations (hexanal was diluted in methanol).

83
3.2.5 Measurement of rosemary AOX

To prepare samples for high performance liquid chromatography (HPLC), 0.150 ±

0.005 g of pulverized cracker crush was mixed with 1 mL of methanol, sonicated for 30

min, and filtered (0.45 μm syringe filter Millex-FH, Millipore Corp.; Bedford, MA) into

amber vials with polyethylene snap cap (Waters, Milford, MA). HPLC determination of

rosmarinic acid and its esters was carried out with a Hypersil gold C18 reversed phase

column (250 mm × 4.6 mm, 5 μm) equipped with a Hypersil gold guard column (10 mm

× 4 mm, 5 μm) (Thermo Scientific, USA) using a LC-10ATvp HPLC system (Shimadzu,

USA). Peak integration was performed using Shimadzu EZstart (version 7.4). Samples

were injected into the HPLC at a flow rate of 1 mL/min at room temperature using a

mobile phase of either methanol (to detect rosemary antioxidants) or acetonitrile (to

detect caffeic acid). Pure rosmarinic acid and its alkyl esters and caffeic acid were

dissolved in methanol and used as standards. Rosmarinic acid and its esters were detected

with a photodiode array detector (SPD-M10Avp, Shimadzu, USA) at 328 nm.

3.2.6 Confocal microscopy

A Nikon Confocal Microscope (C1 Digital Eclipse, Tokyo, Japan) with a PL

FLUOTAR ELWD 20.0x0.45 objective lens was used to capture the confocal images. A

408 nm laser was used to excite the rosmarinic acid and esters and a 488 nm laser was

used to excite Nile red. Emission spectra were collected from 415-485 nm for the

rosmarinic acid and esters and 485-545 nm for the Nile red, and the resulting images

were overlaid. Detector pinhole size was 150 μm. All resulting images consisted of 512 ×

84
512 pixels, with a pixel size of 414 nm, and a pixel dwell time of 10.40 μs. Images were

analyzed using EZ-CS1 (version 3.8) software (Nikon; Melville, NY).

3.2.7 Statistical analysis

Oxidation lag phases were defined as the first data point that was significantly

greater than the time-zero value and followed by consecutive data points that were also

all greater than the time-zero value. In all cases, comparisons of the means were

performed using analysis of variance (General Linear Model with Tukey's Honestly

Significant Difference test as a post hoc test). A significance level of p<0.05 was defined

as being statistically different. All calculations were performed using XLSTAT statistical

software (version 2006.3, Addinsoft, New York, NY).

3.3 Results and discussion

3.3.1 Homologous AOX series

Rosmarinic acid and its alkyl esters were selected as a means of varying

hydrophobicity while keeping the antioxidant portion of the molecule constant (Lecomte

et al., 2010). Rosmarinic acid and its alkyl esters naturally fluoresce (blue), allowing their

location to be determined with confocal microscopy without the use of additional probes.

Nile Red was used as a lipid-soluble confocal probe to view the lipids (green) in the

cracker. In all treatments, the ISO was seen forming a continuous lipid phase surrounding

the starch granules (Fig. 3.1). Antioxidants were first added by incorporating them in the

lipid prior to dough formation. Figure 3.1a shows crackers containing free rosmarinic

acid. In this system, the blue rosmarinic acid tended to partition separately from the green

85
lipid region. This is likely due to the low lipid solubility of rosmarinic acid, which agrees

with the findings by Panya et al. (2012a) where less than 15% of rosmarinic acid was

found in the lipid phase of oil-in-water emulsions. In contrast, Fig. 3.1b shows that R12

ester of rosmarinic acid tends to overlap with the lipid thereby creating a large, turquoise

region of color in the confocal images. This is also in agreement with Panya et al. (2012a)

who found that > 90% of R12 was in the lipid phase of oil-in-water emulsions. The

partitioning behavior of R20 is shown in Fig. 3.1c. It differs from R0 and R12 in that it

formed distinct regions of blue scattered throughout the lipid regions. It is unclear why

this would occur since R20 is the most hydrophobic and would be soluble in the lipid.

However, these images suggest that instead of forming a homogenous mixture with the

ISO, some of the C20 is self-aggregating apart from the ISO. This could occur if the

concentration of the C20 used in these experiments exceeded its solubility in the ISO.

12

Figure 3.1 Fluorescence of Nile Red dye (green) and either (A) rosmarinic acid, (B) dodecyl (R12) rosmarinate ester,
or eicosyl (R20) rosmarinate ester (blue) in crackers at Day 0. Antioxidants were incorporated by mixing with the lipid
phase prior to dough formation. Scale bars: 20 m in A and B; 50 m in C.

The activity of each antioxidant was tested at 15.9 mmol because it corresponded

to 500 ppm of R0, a concentration typically used by industry for AOX applications. All

rosmarinate AOX significantly extended the lag phase of lipid hydroperoxide formation

86
when the AOX was incorporated into the lipid phase. R0 was the least effective with the

efficacy of R12 and R20 being similar. R0 increased the formation of headspace hexanal

compared to the control, thereby decreasing the hexanal headspace lag phase from 40 d

(control) to 21 d (R0). This suggests the polar R0 destabilized hydroperoxides, perhaps

by binding and solubilizing prooxidant metals or reducing metals to their more reactive

state. R20 and R12 both extended the headspace hexanal lag phase—R12 to 48 d, and

R20 to 55 d.
13

Control
0.150
mM hydroperoxide / g cracker

A R0
R12
R20

0.075

0.000
0 20 40 60 80
12
B
mmol hexanal / kg cracker

0
0 20 40 60 80
Oxidation Time (Days)

Figure 3.2 (A) Lipid hydroperoxides and (B) headspace hexanal in crackers with rosmarinic and its esters (chain
lengths = 0, 12, or 20 carbons) incorporated into the lipid prior to dough formation. Crackers were stored in the dark at
55C. Standard error bars are smaller than data points in some instances.

87
 To determine how AOX partitioning and efficacy were affected by the mode of

incorporation, rosemary AOX (R0, R12, and R20) in methanol were also added to the

water phase prior to formation of the dough (Fig. 3.3).

14

Control
R0
0.12
mM hydroperoxide / g cracker

A R12
R20

0.08

0.04

0.00
0 10 20 30 40 50 60
10
B
mmol hexanal / kg cracker

0
0 10 20 30 40 50 60
Oxidation Time (Days)

Figure 3.3 (A) Lipid hydroperoxide and (B) headspace hexanal formation in crackers made by incorporating
rosmarinic ester antioxidants (chain lengths = 0, 12, or 20 carbons) into the aqueous phase prior to dough formation.
Crackers were stored in dark at 55C. Standard error bars are smaller than data points in some instances.

Addition of the AOXs to the water altered antioxidant activity as R20 was more markedly

more effective than R12 at inhibiting hexanal formation by extending the lag phase by

88
almost 20 d (Fig. 3.3b). In addition, R12 increased the lag phase of hexanal formation

when added to the lipid phase but was ineffective when compared to the control when

added to the aqueous phase. R20 produced similar hexanal lag phases when added to the

lipid (54 d) or aqueous (49 d) phases. Finally, R0 was not prooxidative when added to the

water phase.

Confocal images of the crackers where the AOX were added to the water

suggested that R20 still formed distinct regions of blue scattered throughout the lipid

regions as it did when added to the lipid, which likely explains its continued efficacy

(Fig. 3.4c). Previously (Fig. 3.1a), we showed that R0, when added to the lipid phase,

partitioned separately from the lipid phase. This remained true even when the R0 was

added to the aqueous phase (Fig. 3.4a). When R12 was added to the lipid phase, the blue

AOX overlapped with the green lipid, creating a turquoise zone (Fig. 3.1b). However,

little overlap was observed when R12 was added to the aqueous phase (Fig. 3.4b). Very

little differences were observed in the confocal images when R0 and R12 were added to

the water which could help explain why their antioxidant activity was similar (Fig. 3.3).

The change in R12 partitioning could be due to its inability to solubilize in the solid fat

when added to the water phase. It’s also possible that R12 uniquely interacted with starch

and that these interactions were increased when it was added to the water phase. The

unbranched (1 4) glucan chains of starch are known to form a helical structure with a

hydrophobic interior that interacts with other nonpolar molecules and residues (Putseys et

al., 2010). Many published studies show that lauric acid (C12:0) is commonly complexed

with starch. The 12-carbon alkyl chain of R12 may have behaved like lauric acid, readily

89
forming complexes with the helical starch. In either case, this would partition R12 away

from the lipid thus decreasing its ability to inhibit lipid oxidation.

15

Figure 3.4 Fluorescence of Nile Red dye (green) and either (A) rosmarinic acid, (B) dodecyl (R12) rosmarinate ester,
or (R20) eicosyl rosmarinate ester (blue) phase partitioning of lipid and antioxidant, respectively, in crackers at Day 0.
Antioxidants were incorporated by mixing with the aqueous phase. Scale bars: 50 m.

Free radical scavenging AOX are degraded during lipid oxidation reactions so

their concentrations during storage can be used as a measure of oxidation. HPLC was

used to monitor the loss of rosmarinic acid and its esters during storage when they were

added to the lipid phase (Fig. 3.2). The loss of rosmarinic acid esters was in the order of

R0>R12>R20 (Fig. 3.5). In all cases, the rosmarinic acid homologues were completely

lost prior to formation of hexanal (Fig. 3.2b). HPLC was also used to monitor the loss of

rosmarinic acid and its esters during storage when they were added to the aqueous phase

(Fig. 3.3). In that case, the loss of rosmarinic acid esters was in the order of

R0=R12>R20 (Fig. 3.6). Again, the rosmarinic acid homologues were completely lost

prior to formation of hexanal (Fig. 3.3b). The similarity of R0 and R12 degradation rates

when they were added to the water again supports the observation that these two

antioxidants were behaving similarly.

90
 It is unclear what made the R20 ester oxidize slower. Previous research has shown

that the rosmarinate esters in oil-in-water emulsions degraded into caffeic acid in the

presence of α-tocopherol. Since caffeic acid also has antioxidant activity, its formation

decreased the rate of R20 degradation and further decreased lipid oxidation (Panya et al.,

2012b). The formation of caffeic acid in the crackers was determined by HPLC as

described by Panya et al. (2012b). In the cracker systems, no quantifiable caffeic acid

was measured by HPLC regardless of alkyl chain length. This could be because the

crackers contained no quantifiable amounts of tocopherols which are not present in the

ISO.

Another possibility for the decrease degradation rate of R20 compared to R0 and

R12 could be due to interactions with other food components. Phenolic AOX can interact

with transition metals resulting in the reduction of the metal and the degradation of the

antioxidant (Chen et al., 2012). Therefore, it could be possible that the R0 and R12 could

interact with metal more when they partition separately from the lipid and thus degrade

faster. The R20 which partitions in the lipid and forms concentrated pockets outside of

the lipid could have fewer interactions with metals and thus degrade slower thus leaving

more R20 for scavenging free radicals.

91
 16

1.00
R0
R12
R20
Fraction AOX 0.75

0.50

0.25

0.00
0 10 20 30 40 50 60
Oxidation time (d)

Figure 3.5 Loss of rosmarinic ester antioxidants (chain lengths = 0, 12, or 20 carbons) added to the lipid phase during
storage at 55C in the dark as determined by HPLC. Vertical lines indicate standard error for each point.

17

1.00
R0
R12
R20
0.75
Fraction AOX

0.50

0.25

0.00
0 10 20 30 40 50 60
Oxidation time (d)

Figure 3.6 Loss of rosmarinic ester antioxidants (chain lengths = 0, 12, or 20 carbons) added to the aqueous phase
during storage at 55C in the dark as determined by HPLC. Vertical lines indicate standard error for each point.

92
3.3.2 Commercial AOX

The homologous series of rosmarinate esters are an excellent research tool to

study AOX properties because they vary in hydrophobicity and yet their antioxidant

functionality is very similar (Lecomte et al., 2010). However, rosmarinate esters are not

approved food-grade ingredients. Hence the activity of approved food additives with

varying hydrophobicity was also investigated. This study tested the efficacy of PG (least

hydrophobic), TBHQ, and BHT (most hydrophobic) in the model cracker system. PG

was prooxidative as determined by both lipid hydroperoxides and headspace hexanal

(Fig. 3.7). This is similar to what was observed with the hydrophilic R0 which had little

effect on lipid hydroperoxide formation and accelerated headspace hexanal formation

when added to the lipid phase (Fig. 3.2). TBHQ and BHT are both more hydrophobic

than PG and exhibited greater antioxidant efficacy. Figure 3.7a shows that, after 33 days,

both TBHQ and BHT treatments were still in the lag phase of hydroperoxide formation.

Analysis of headspace hexanal formation led to the same conclusion: the hydrophobic

antioxidants BHT and TBHQ were more effective than PG treatments and similar to each

other at limiting lipid oxidation. This again agrees with the rosmarinate ester experiments

in that AOX efficacy increases with increasing hydrophobicity. Both BHT and TBHQ

were more effective than the R20 rosmarinate esters.

93
 18

Control
0.150 PG

mM hydroperoxide / g cracker
A
TBHQ
BHT

0.075

0.000
0 10 20 30 40 50 60
10
B
mmol hexanal / kg cracker

0
0 10 20 30 40 50 60
Oxidation time (days)

Figure 3.7 (A) Lipid hydroperoxide and (B) headspace hexanal in crackers made by incorporating propyl gallate (PG),
tert-butylhydroquinone (TBHQ), or butylhydroxy toluene (BHT) into the lipid phase. Crackers were stored at 55C in
darkness. Standard error bars are smaller than data points in some instances.

3.3.3 Discussion

These results suggest that AOX efficacy in crackers increases with increasing

hydrophobicity, meaning that crackers follow markedly different trends than bulk oils

and oil-in-water emulsions (Frankel et al., 1994; Laguerre et al. 2009, 2010; Chen et al.,

2010; Panya et al., 2012a,b; Lee et al., 2013). Much of this likely relates to the unique

physical structure of low-moisture foods which impacts the physical location of the

antioxidants. The polar paradox, for instance, postulates that an AOX should be most
94
effective when they partition at the site of oxidation which in both oil-in-water emulsions

and bulk oils containing association colloids is oil-water interfaces (Porter et al., 1989;

Frankel et al., 1994; Chen et al., 2010). The ISO used in the model crackers formed a

continuous lipid phase that surrounds starch granules (Fig. 3.1). In addition, the crackers

are very low in water and, as in other low-moisture foods, the water that is in the crackers

is likely associated with molecules such as starch and proteins and therefore does not

exist as dispersed droplets (Haynes and Locke, 1995; Kweon et al., 2014). This means

that that there will be very few water-lipid interfaces where lipids and water soluble

prooxidant would interact as would be seen in oil-in-water emulsions and bulk oils with

association colloids.

The inability of highly polar R0 to inhibit lipid oxidation could be due to its exclusion

from the lipid phase making it physically separated from lipid oxidation reactions as

suggested by the confocal microscopy. The R12 ester had inconsistent activity given that

it was effective when added to the lipid phase prior to dough formation but ineffective

when added to the aqueous phase. R12 has intermediate solubility characteristics of the 3

rosmarinates tested (Panya et al., 2012a) suggesting that the method of introduction into

dough could impact on its partitioning. For example, when added to the lipid phase it

might be better retained in the lipid phase compared to when it is added to the aqueous

phase where it might interact with other molecules in the flour thus preventing it from

partitioning into the lipid phase. The consistent ability of R20 to inhibit lipid oxidation

suggests that it partitions at the site of lipid oxidation regardless of the method used to

introduce it into the dough. These results indicate that rosmarinate esters do not follow

the “cut-off effect” which is seen in oil-in-water emulsions since AOX efficacy increases

95
with increasing hydrophobicity. Results with the synthetic AOX supports the notion that

highly hydrophobic AOX are the most effective in low-moisture foods such as crackers.

3.4 Conclusion

Extending the lag phase of lipid oxidation correlates directly to extended shelf life

and maximizing nutritional benefits by inhibiting the degradation of vitamins susceptible

to oxidation. This research suggests that lag phase of lipid oxidation can be extended in

low-moisture crackers by using the most hydrophobic AOX option available. Such an

AOX selection is unique to low-moisture foods compared to oil-in-water emulsions and

bulk oils. These antioxidants could be used in combination with other antioxidant

strategies such as control of transition metals and elimination of oxygen and light

exposure to maximize the shelf-life of low-moisture foods.

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soybean oil and their impact on lipid oxidation. J. Agric. Food Chem. 58: 11993-11999.

Frankel, E. N., Huang, S., Kanner, J., and German, J. B. (1994). Interfacial phenomena in
the evaluation of antioxidants: Bulk oils vs emulsions. J. Agric. Food Chem. 42: 1054-
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Haynes, L. C. and Locke, J. P. (1995). Microwave permittivities of cracker dough, starch

and gluten. J. Microwave Power and Electromagnetic Energy. 30: 124-131.

Kweon, M., Slade, L., Levine, H., and Gannon, D. (2014). Cookie- versus cracker-
baking—What's the difference? Flour functionality requirements explored by SRC and
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Laguerre, M., López Giraldo, L. J., Lecomte, J., Figueroa-Espinoza, M., Baréa, B.,
Weiss, J., Decker, E. A., and Villeneuve, P. (2010). Relationship between hydrophobicity

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and antioxidant ability of phenolipids in emulsion: A parabolic effect of the chain length
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Laguerre, M., López Giraldo, L. J., Lecomte, J., Figueroa-Espinoza, M., Baréa, B.,
Weiss, J., Decker, E. A., and Villeneuve, P. (2009). Chain length affects antioxidant
properties of chlorogenate esters in emulsion: The cutoff theory behind the polar paradox.
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Lecomte, J., Laguerre, M., Barea, B., Villeneuve, P., and Giraldo, L. J. L. (2010).
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Lee, J. H., Panya, A., Laguerre, M., Bayrasy, C., Lecomte, J., Villeneuve, P., and Decker,
E. A. (2013). Comparison of antioxidant capacities of rosmarinate alkyl esters in
riboflavin photosensitized oil-in-water emulsions. J. Am. Oil Chem. Soc. 90: 225-232.

Panya, A., Laguerre, M., Bayrasy, C., Lecomte, J., Villeneuve, P., McClements, D. J.,
and Decker, E. A. (2012a). An investigation of the versatile antioxidant mechanisms of
action of rosmarinate alkyl esters in oil-in-water emulsions. J. Agric. Food Chem. 60:
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Panya, A., Kittipongpittaya, K., Laguerre, M., Bayrasy, C., Lecomte, J., Villeneuve, P.,
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rosmarinic acid and its alkyl esters in emulsions: Synergistic, additive, or antagonistic
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Panya, A., Laguerre, M., Lecomte, J., Villeneuve, P., Weiss, J., McClements, D. J., and
Decker, E. A. (2010). Effects of chitosan and rosmarinate esters on the physical and
oxidative stability of liposomes. J. Ag. Food Chem. 58: 5679-5684.

Porter, W. L. (1980). Recent trends in food applications of antioxidants. In: Autoxidation

in Food and Biological Systems, pp. 295-365. Simic, M. G. and Karel, M., Eds., Plenum
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Porter, W. L., Black, E. D., and Drolet, A. M. (1989). Use of polyamide oxidative
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Putseys, J. A., Lamberts, L., and Delcour, J. A. (2010). Amylose-inclusion complexes:

Formation, identity and physico-chemical properties. J. Cereal Sci. 51: 238-247.

Sasaki, K., Alamed, J., Weiss, J., Villeneuve, P., Lopez Giraldo, L. J., Lecomte, J.,
Figueroa-Espinoza, M. C., and Decker, E. A. (2010). Relationship between the physical
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water emulsions. Food Chem. 118: 830-835.

97
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methods for determination of peroxide values of food lipids. J. AOAC Int. 77: 421-424.

98
 CHAPTER 4

CONCLUSIONS

Low-moisture crackers clearly differ structurally from bulk oils and emulsions

and therefore require different approaches to ensure product stability over the longterm.

Because the effects of reducing metals are mitigated in crackers, chelators are less

essential to maintaining shelf life. The proper antioxidant selection is much more

important. Emulsions and bulk oils are characterized by oil-water interfaces, and these

interfaces are the sites of lipid oxidation. Crackers, a more complex system, have

multiple interfacial regions including air-lipid, starch-lipid, and starch-protein-lipid

interfaces. Furthermore, the lipid in crackers is “exposed” in the sense that it enrobes the

starch granules. This microstructure and the low water activity (i.e. diffusibility) of the

system affect antioxidant incorporation and mobility. The most hydrophobic antioxidants

are always the most efficacious although more research is needed to fully understand

their partitioning behavior and breakdown. Nevertheless, manufacturers are encouraged

to seek the most hydrophobic antioxidant allowed for their purposes and to incorporate

these antioxidants by adding them to the lipid phase. Understanding the microstructure of

low-moisture foods should improve shelf-life in the short term and, in the long term, pave

the way for increased use of polyunsaturated, “heart-healthy” fats without compromising

product quality.

99
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