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Lipid Oxidation and Quality

Session:: Fundamentals of Lipid Oxidation - Mechanisms

Kinetic modelling of lipid oxidation to predict the shelf-life of vegetable oils and food emulsions

Monday, May 1, 2023
11:40 AM – 12:00 PM MDT
Room: 205
Abstract: Predicting the shelf life of lipid-based food products is important to reduce spoilage due to lipid oxidation. Accelerated shelf-life tests are typically performed to make these predictions, but they are time-consuming. Numerical approaches could be a promising alternative. Here, we first developed a kinetic model to predict the formation of various oxidation products in vegetable oils. Specific kinetic constants were assigned to individual unsaturated fatty acids and oxygen mass transfer was included. Experimental data showed a second acceleration of lipid oxidation reactions after the reached a critical hydroperoxide concentration; this was also taken into account by adjusting the kinetic constants with an acceleration factor. The model was then extended to wet O/W emulsions, by adjusting the O2 mass transfer. Our model allowed the accurate shelf-life prediction of vegetable oils with different fatty acid compositions, antioxidant content, and headspace oxygen conditions, even at an early stage before the onset of secondary oxidation products. Promising outputs were also obtained on monodisperse O/W emulsions. Such a model can, therefore, offer a rapid and efficient tool to predict the shelf-life of various vegetable oils and O/W emulsions.