Mathematical Modelling to Predict Oxidative Behaviour of Conjugated Linoleic Acid in the Food Processing Industry
Food Research Division, AZTI-Tecnalia, Technology Park of Biscay, Astondo Bidea, Building 609, 48160 Derio, Biscay, Spain
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Foods 2013, 2(2), 274-281; https://doi.org/10.3390/foods2020274
Received: 3 April 2013
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Revised: 30 May 2013
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Accepted: 18 June 2013
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Published: 20 June 2013
Industrial processes that apply high temperatures in the presence of oxygen may compromise the stability of conjugated linoleic acid (CLA) bioactive isomers. Statistical techniques are used in this study to model and predict, on a laboratory scale, the oxidative behaviour of oil with high CLA content, controlling the limiting factors of food processing. This modelling aims to estimate the impact of an industrial frying process (140 °C, 7 L/h air) on the oxidation of CLA oil for use as frying oil instead of sunflower oil. A factorial design was constructed within a temperature (80–200 °C) and air flow (7–20 L/h) range. Oil stability index (Rancimat method) was used as a measure of oxidation. Three-level full factorial design was used to obtain a quadratic model for CLA oil, enabling the oxidative behaviour to be predicted under predetermined process conditions (temperature and air flow). It is deduced that temperatures applied in food processes affect the oxidation of CLA to a greater extent than air flow. As a result, it is estimated that the oxidative stability of CLA oil is less resistant to industrial frying than sunflower oil. In conclusion, thanks to the mathematical model, a good choice of the appropriate industrial food process can be selected to avoid the oxidation of the bioactive isomers of CLA, ensuring its functionality in novel applications.
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Keywords:
three-level full factorial design; bioactive conjugated isomers; frying;
oil stability index (OSI)
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MDPI and ACS Style
Ojanguren, A.; Ayo, J. Mathematical Modelling to Predict Oxidative Behaviour of Conjugated Linoleic Acid in the Food Processing Industry. Foods 2013, 2, 274-281. https://doi.org/10.3390/foods2020274
AMA Style
Ojanguren A, Ayo J. Mathematical Modelling to Predict Oxidative Behaviour of Conjugated Linoleic Acid in the Food Processing Industry. Foods. 2013; 2(2):274-281. https://doi.org/10.3390/foods2020274
Chicago/Turabian StyleOjanguren, Aitziber, and Josune Ayo. 2013. "Mathematical Modelling to Predict Oxidative Behaviour of Conjugated Linoleic Acid in the Food Processing Industry" Foods 2, no. 2: 274-281. https://doi.org/10.3390/foods2020274
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