Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content

Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers.

Automated summary

Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Research showed that both surface and interior lipids in crackers oxidized at similar rates, possibly due to the cracker matrix not being able to protect lipids effectively.Increasing the fat content of the crackers increased oxidation rates, possibly due to differences in the lipid structure or higher water activities in the high-fat crackers.