Headspace oxygen measurements can be used as a fast and convenient method for shelf‐life assessment of potato snacks

Abstract

The aim of this study was to explore the influence of different barrier and atmosphere conditions on the complex processes affecting storage stability of potato snacks, and the use of oxygen determination measurements within a packaging atmosphere as a quick quality and shelf‐life assessment method. The subject of investigation was potato snacks packed in transparent and metallised polymeric packaging laminates, filled with air or nitrogen. Samples were analysed for moisture, water activity, hydroperoxide and oxygen concentration in the headspace by two methods: a non‐invasive optical method based on fluorescence quenching and an electrochemical method. High barrier packaging provides better protection against moisture but not against oxidation. The shelf‐life of potato snacks is undermined by oxygen presence in the foam structure of the product. Neither barrier packaging nor modification of atmosphere applied alone bring satisfactory results, therefore a combined strategy is recommended. The study proved that the most optimal solution was the use of metallised packaging with nitrogen. The use of an optical sensor can be an appropriate and effective novel method for a non‐destructive oxidation progress evaluation of food that is stored in translucent packaging.Practical applications: The high linear correlation between hydroperoxides and oxygen content is of great practical value in shelf‐life assessment and screening the correctness of a packaging process.The shelf‐life of potato snacks is undermined by oxidative processes. As processes of fatty acids oxidation are related to oxygen uptake, the presence of a relationship between hydroperoxide content and oxygen concentration or consumption is of great practical value in quality and shelf‐life assessment.