| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188444 | Food Chemistry | 2009 | 7 Pages |
Lipoxidation in almond-derived products was investigated using the chemiluminescence (CL) and thiobarbituric acid-reactive substances (TBARS) methods to detect the first and later reaction products, respectively. The effects of light during storage at 5 °C, 22 °C and 40 °C were studied, as well as the effects of combined heat/water activity treatments in the 60–120 °C and 0.38–0.72 range. During storage, light was found to enhance the CL and TBARS values, and specific responses were observed in almond paste and the final Calisson product. During the heating of almond paste, as the initial water activity (aw) increased, the CL rate constants increased during heating to 60 °C and 80 °C, but interestingly, these values decreased during further heating to 120 °C, whereas the maximum TBARS rate constants occurred at aw 0.57 at all the heating temperatures tested. The activation energies, based on the CL and TBARS values, decreased specifically when the aw increased from 0.38 to 0.72, giving overall values ranging from110 kJ mol−1 to 60 kJ mol−1. Likewise, in the same water activity range, the temperature-dependent rate constant enhancing factor (Q10) decreased from 3.3 to 1.6.
