Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

E. Marasca, D. Greetham, S. D. Herring, I. D. Fisk

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (HOSO) was compared over accelerated shelf life testing (45°C, 6 weeks); with and without nitrogen gas flushing. Primary oxidation products (lipid hydroperoxides) were measured with a ferrous oxidation-xylenol orange (FOX) assay and volatile secondary oxidation products (hexanal) were quantified by using solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC/MS). Results revealed that crisps fried in SO were the least stable. Flushing the stored crisps with nitrogen gas proved to be effective in slowing down the oxidation rate after frying with sunflower oil, significantly stabilizing the crisps. However, crisps fried in HOSO were the most stable, with the lowest rate of development of oxidation markers, and this has previously not been shown for crisps with a high free starch content.

Original languageEnglish
Pages (from-to)81-86
Number of pages6
JournalFood Chemistry
Volume199
Early online date30 Nov 2015
DOIs
Publication statusPublished - 15 May 2016
Externally publishedYes

Fingerprint

potato chips
Solanum tuberosum
sunflower oil
Oils
lipid peroxidation
Nitrogen
oxidation
Lipids
Oxidation
oils
nitrogen
Starch
Gases
gases
starch
snack foods
Snacks
Lipid Peroxides
Solid Phase Extraction
frying

Cite this

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abstract = "Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (HOSO) was compared over accelerated shelf life testing (45°C, 6 weeks); with and without nitrogen gas flushing. Primary oxidation products (lipid hydroperoxides) were measured with a ferrous oxidation-xylenol orange (FOX) assay and volatile secondary oxidation products (hexanal) were quantified by using solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC/MS). Results revealed that crisps fried in SO were the least stable. Flushing the stored crisps with nitrogen gas proved to be effective in slowing down the oxidation rate after frying with sunflower oil, significantly stabilizing the crisps. However, crisps fried in HOSO were the most stable, with the lowest rate of development of oxidation markers, and this has previously not been shown for crisps with a high free starch content.",
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Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. / Marasca, E.; Greetham, D.; Herring, S. D.; Fisk, I. D.

In: Food Chemistry, Vol. 199, 15.05.2016, p. 81-86.

Research output: Contribution to journalArticle

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