Quantitative and predictive modelling of lipid oxidation in mayonnaise

Abstract

In the food industry, the oxidative stability mayonnaise is typically assessed by accelerated shelf-life tests. Even under accelerated conditions (50 °C) it can take weeks before the onset of volatile off-flavor (aldehydes) can be observed. To enable earlier assessment of compromised shelf-life a predictive model for aldehyde generation was developed. The model was based on formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes. Under accelerated conditions (50 °C) hydroperoxide concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). The time at which CCLOOH was reached was hypothesized to be related to the onset of aldehyde generation. We further hypothesized that long-term LOOH-generation could be predicted from formation kinetics in the first days. These hypotheses were tested using the semi-empirical Foubert model to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. From the prediction of long-term LOOH generation, the onset of aldehyde generation could be predicted. In addition, model parameters could be used to recognize antioxidant mechanisms at play.