Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

J Food Sci Technol. 2011 Jun;48(3):305-11. doi: 10.1007/s13197-010-0207-x. Epub 2011 Jan 4.


Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C often showed lower values for these parameters than those stored at 28°C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28°C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity.

Keywords: Casein; Lipid oxidation; Maillard reaction; Natural antioxidant; Synthetic antioxidant; White chocolate.