Organized by Euro Fed Lipid

4th Lecture session: Lipid oxidation in multiphase and complex systems II (Tue 24 may 2022).

"Impact of oxygen, moisture and temperature on the quality of tortilla chips to optimize their packaging"

Julie Kileste, P. Ragaert, S. Van Steenlandt,  B. De Meulenaer

In the search for the most optimal packaging for a food product, a thorough knowledge of the influence of oxygen, moisture and temperature on the degradation phenomena of dry food products is necessary. Therefore, tortilla chips were packed under 5-10-21% O₂ and 40% relative humidity (RH) at 45°C. Lipid oxidation and texture are the most limiting factors for the shelf-life of this food product. Accordingly, primary and secondary oxidation products are monitored to evaluate the oxidation dynamics of the chips. Rancidity is also evaluated by sensory assessment in order to correlate these data with those obtained from chemical analyses. Besides, texture is evaluated through a sensorial panel.

Julie Kileste is part of the research group NutriFOODchem as a PhD Student. More specifically, her PhD contributes to the research fields of Food Chemistry and Packaging.

5th Lecture Session: Elucidation of lipid oxidation and antioxidant mechanisms (Tue 24 may 2022) .

"Examining the impact of non-thermal plasma on lipid model systems"

Danyang Liu, Anton Nikiforov, Nathalie De Geyter, Bruno De Meulenaer

Non thermal plasma is a mild processing technology for food preservation, but its impact on food quality and interaction with food components especially lipids are not well explained. In our study, different fatty acid methyl esters, considered as basic lipid model systems, were treated by non-thermal plasma. Peroxide and p-anisidine values, as well as specific volatile oxidation products detected by SPME-HS-GCMS analysis and stable isotope dilution, increased in function of treatment intensity and unsaturation degree. In addition, plasma generated in air affected oxidation status and oxidative stability.

Danyang Liu is part of the research group of Food Chemistry and Human Nutrition (nutriFOODchem) at UGent as a PhD student.