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Lipid Oxidation and Quality

Understanding and Controlling Oxidation in Complex Food Systems and Snacks

Wednesday, May 3, 2023
8:25 AM – 10:30 AM MDT
Room:205

This session will discuss the antioxidant activity of carbonates and bicarbonates. A talk will examine how potassium bicarbonate reduced the prooxidant activity of free fatty acid. Another presenter will focus on healthier, clean-label snacking options. Preliminary results suggest that rosemary extract extends the shelf-life of various snack foods, while rosemary-based antioxidant blends deliver a more effective antioxidant solution. The session will also examine the degradation of frying oil and the formation of acrylamide, a possible carcinogen.

Presentations:

  • 8:30 AM – 8:50 AM MDT
    The impact of fat deterioration on formation of acrylamide in fried foods

    Presenting Author: Christian Gertz, DrRerNat (he/him/his) – Maxfry GmbH

    Co-Author: Bertrand Matthäus (he/him/his) – Max Rubner-Institut

  • 8:50 AM – 9:10 AM MDT
    Antioxidant activity of bicarbonates and carbonates in vegetable oils at frying temperatures

    Presenting Author: Hong-Sik Hwang, PhD (he/him/his) – USDA ARS NCAUR

    Co-Author: Jill K. Winkler-Moser, PhD (she/her/hers) – USDA/ARS

  • 9:10 AM – 9:30 AM MDT
    Investigation of antioxidants to extend foodservice oil fry life

    Presenting Author: Jamie Halgerson – Cargill

    Co-Author: David Fredrickson – Cargill

    Co-Author: Annika Walls (she/her/hers) – Cargill

  • 9:30 AM – 9:50 AM MDT
    Healthy snacking: Keeping up with consumers’ desires for healthy and indulgent snacks

    Presenting Author: Ashley Apil – Kalsec

    Co-Author: Jennifer Young – Kalsec

    Co-Author: Raffaella Inchingolo – Kalsec

  • 9:50 AM – 10:10 AM MDT
    Oxidative stability of oil-in-water emulsions containing sodium chloride

    Presenting Author: Leqi Cui – Florida State University

  • 10:10 AM – 10:30 AM MDT
    Potential of using fish oil encapsulated with plant proteins to fortify shortbread cookies and dark chocolate: Effect on sensory perception, volatiles and storage stability

    Presenting Author: Annelie K. Damerau, PhD (she/her/hers) – University of Turku

    Co-Author: Sari A. Mustonen (she/her/hers) – University of Turku

    Co-Author: Dorota Ogrodowska (she/her/hers) – University of Warmia and Mazury

    Co-Author: Waldemar Brandt (he/him/his) – University of Warmia and Mazury

    Co-Author: Oskar Laaksonen (he/him/his) – University of Turku

    Co-Author: Małgorzata Tańska (she/her/hers) – University of Warmia and Mazury

    Co-Author: Kaisa M. Linderborg, PhD (she/her/hers) – University of Turku