Analysis of oxidative phenomena in raw materials and semifinished products of vegetable origin

In nature, raw materials such as cereals, legumes, special seeds and their derivatives are composed of nutrients such as carbohydrates, proteins, fats and fibres.
Nutrient components, such as vitamins, minerals, emulsifiers, enzymes, antioxidants and aromatic substances are mainly concentrated in the fatty part and in the bran (the whole seed contains all these qualities).

 

CLAIMS REQUIRED FROM THE MARKET

Consumer preferences are increasingly turning to products derived from whole raw materials of various species and varieties (Grand View Research, 2019). This fact implies the addition of ingredients with high nutritional value that bring fibers, fats and other nutrients inside the mixtures.
The usage of this kind of semi-finished products forces companies to pay close attention to the stability of the mixes formulated for the production of finished foods, in order not to run into shelf life issues, linked mainly to the denaturation of the fatty part.

 

OXIDATION, THE NUMBER 1 ENEMY

The fatty part, as well as being the most qualified in terms of nutrient and nutritional components, is also the most difficult to preserve and treat, as it is extremely sensitive to temperature, light, air and low humidity.
Prolonged exposure to these agents can lead to oxidative phenomena with consequences such as rancidity, bad smells, and a decrease in the shelf life of the finished products.
The potential damages deriving from these issues can be a production qualitative decrease or a product withdrawal from the market with consequent economic damage and, potentially, brand image.

 

POSSIBLE SOLUTIONS

There are basically two ways to prevent the negative effects deriving from the use of oxidation-sensitive raw materials.
The first solution is the use of chemical additives and preservatives which requires to be indicated on the label with the classic “E”. Other technologies can be used to contain oxidation, which in any case require their indication on the label.
The second solution is to produce foods with a clean label, as requested by today’s market. This obliges producers of special semi-finished ingredients to activate a careful selection of the raw materials used, with a complete sanitization of the seed through highly qualified technologies.
Then, they must apply transformation processes that don’t create thermal and mechanical stresses, which can activate important oxidative activities on the fatty part.

Therefore, using semi-finished products that meet requirements such as:

• Low peroxides content, verifiable through specific analyzes;
• Absence of air in packaging and high quality air in production environments;
• Absence of condensation points in the packaging;
• Fresh food supply chain for storage and transport;

it is possible to obtain finished products of higher quality, characterized by greater overall stability, longer preservation, and marked and lasting sensorial qualities, that can encourage the consumer to buy back the product again.

 

Sources:

Functional Foods Market Size, Share & Trends Analysis Report By Ingredient, By Product, By Application, And Segment Forecasts, 2019 – 2025 (2019), www.grandviewresearch.com.