International Journal of Dairy Technology

Research Article

A shelf life prediction method for butter based on the effects of β-carotene on colour and oxidative stability

Shujie Cheng

Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, , 800 Dongchuan Road, Shanghai, 200240 China

Contribution: Writing - original draft, Visualization, Conceptualization

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Shimin Wu,

Corresponding Author

Shimin Wu

[email protected]

orcid.org/0000-0002-2087-6726

Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, , 800 Dongchuan Road, Shanghai, 200240 China

Author for correspondence.

E-mail: [email protected]

Contribution: Writing - review & editing, Conceptualization, Funding acquisition, Project administration, Supervision

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Shujie Cheng,

Shujie Cheng

Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, , 800 Dongchuan Road, Shanghai, 200240 China

Contribution: Writing - original draft, Visualization, Conceptualization

Search for more papers by this author

Shimin Wu,

Corresponding Author

Shimin Wu

[email protected]

orcid.org/0000-0002-2087-6726

Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, , 800 Dongchuan Road, Shanghai, 200240 China

Author for correspondence.

E-mail: [email protected]

Contribution: Writing - review & editing, Conceptualization, Funding acquisition, Project administration, Supervision

Search for more papers by this author

First published: 02 May 2024

https://doi.org/10.1111/1471-0307.13078

Citations: 2

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Abstract

This study aimed to examine the impact of β-carotene, astaxanthin and phytosterol esters on the colour and oxidative stability of butter, as well as to explore a shelf life prediction method based on colour analysis. The results of correlation analysis indicated a significant linear correlation between acidity and whiteness index and yellowness index, with a linear fit coefficient (r²) exceeding 0.9796. In comparison with traditional shelf life prediction models, this method exhibited an average deviation of only 6.9% in its predicted results. The findings may contribute to the rapid evaluation of the shelf lives of commercial butter products.

CONFLICT OF INTEREST STATEMENT

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Open Research

DATA AVAILABILITY STATEMENT

The authors confirm that the data supporting the findings of this study are available within the article.

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Volume77, Issue3

August 2024

Pages 961-972

A shelf life prediction method for butter based on the effects of β-carotene on colour and oxidative stability

Abstract

CONFLICT OF INTEREST STATEMENT

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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A shelf life prediction method for butter based on the effects of β-carotene on colour and oxidative stability

Abstract

CONFLICT OF INTEREST STATEMENT

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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