Role of protein and lipid oxidation in hardening of high-protein bars during storage.

ABSTRACT: Protein bar hardening negatively impacts shelf life, quality, and consumer acceptance. Although oxidation is known to negatively affect the flavor and texture of foods, the specific roles of lipid and protein oxidation in bar hardening have not been thoroughly investigated. Furthermore, most research has concentrated on dairy proteins, with a notable lack of studies addressing the hardening of plant-based protein bars. We investigated the role of protein and lipid oxidation, Maillard reactions, moisture loss, protein aggregation, and microstructural changes in the hardening of pea, whey, and rice protein bars over a storage period of 6 weeks (hardness increased 7.2×, 5.4×, and 4.4×, respectively). Changes in tryptophan fluorescence, free sulfhydryl content (e.g., loss of 57% for pea and 44

SUBMITTER: Dietrich RB 

PROVIDER: S-EPMC11743340 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature