Defatted peanut flour as a basis for bio-packaging for food preservation

The objective of the work was to develop a procedure to obtain a bio-film type film made from degreased peanut flour (HMD) in order to be used in the elaboration of a package that serves to preserve the quality of foods susceptible to oxidative deterioration, thus prolonging the shelf life of these...

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Autores principales: Riveros, C. G., Martin, M. P., Camiletti, O. F., Aguirre, A., Grosso, N. R.
Formato: Artículo revista
Lenguaje:Español
Publicado: Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2020
Materias:
Film
flour
peanuts
oxidative breakdown
Película
harina
maní
deterioro oxidativo
Acceso en línea:https://revistas.unc.edu.ar/index.php/nexoagro/article/view/27541
Aporte de:
Nexo agropecuario de Universidad Nacional de Córdoba
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record_format ojs
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-308
container_title_str Nexo agropecuario
language Español
format Artículo revista
topic Film
flour
peanuts
oxidative breakdown
Película
harina
maní
deterioro oxidativo
spellingShingle Film
flour
peanuts
oxidative breakdown
Película
harina
maní
deterioro oxidativo
Riveros, C. G.
Martin, M. P.
Camiletti, O. F.
Aguirre, A.
Grosso, N. R.
Defatted peanut flour as a basis for bio-packaging for food preservation
topic_facet Film
flour
peanuts
oxidative breakdown
Película
harina
maní
deterioro oxidativo
author Riveros, C. G.
Martin, M. P.
Camiletti, O. F.
Aguirre, A.
Grosso, N. R.
author_facet Riveros, C. G.
Martin, M. P.
Camiletti, O. F.
Aguirre, A.
Grosso, N. R.
author_sort Riveros, C. G.
title Defatted peanut flour as a basis for bio-packaging for food preservation
title_short Defatted peanut flour as a basis for bio-packaging for food preservation
title_full Defatted peanut flour as a basis for bio-packaging for food preservation
title_fullStr Defatted peanut flour as a basis for bio-packaging for food preservation
title_full_unstemmed Defatted peanut flour as a basis for bio-packaging for food preservation
title_sort defatted peanut flour as a basis for bio-packaging for food preservation
description The objective of the work was to develop a procedure to obtain a bio-film type film made from degreased peanut flour (HMD) in order to be used in the elaboration of a package that serves to preserve the quality of foods susceptible to oxidative deterioration, thus prolonging the shelf life of these products. Peanut flour obtained from blanched raw peanut kernels was used in the preparation of the films. The films were prepared according to the following composition: 95% distilled water, 4% HMD and 1% glycerol. For the packages, 19 cm × 9 cm and 9 cm × 9 cm pieces were cut and heat sealed. The films were used to produce food products: (a) sunflower seeds that were roasted at 150° C for 20 minutes before packaging and, sunflower oil. The following treatments were prepared: Roasted sunflower packed in polyethylene bag (GTC), Roasted sunflower packed in HM bag (GTHM), Roasted sunflower packed in high barrier bag (GTAB), Sunflower oil packed in polyethylene bag (GC), Sunflower oil packed in HM bag (GHM) and Sunflower oil packed in high barrier bag (GAB). The products were stored for 30 (sunflower seeds) and 67 (sunflower oil) days at 25 °C. Peroxide value (PI) and diene conjugate (DC) were evaluated. IP and DC were increased for all treatments during storage days. There were significant differences (α = 0.05) between treatments during storage. At the end of storage, GTC and GC presented the highest values of IP (25.45 and 39.18 mEqO2 Kg-1, respectively), GTAB and GAB had the lowest index (2.25 and 5.49 mEqO2 Kg-1, respectively). GTHM and GHM (20.00 and 9.24 mEqO2 Kg-1, respectively) had intermediate PI. Similar behavior was observed between DC and IP. Packaging made from peanut meal-based films (HMD) improves the chemical stability of roasted sunflower oil and sunflower seeds and extends their shelf life during storage.
publisher Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
publishDate 2020
url https://revistas.unc.edu.ar/index.php/nexoagro/article/view/27541
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spelling I10-R308-article-275412024-08-14T18:53:00Z Defatted peanut flour as a basis for bio-packaging for food preservation Harina de maní desengrasada como base en la elaboración de bioenvases destinados a la preservación de alimentos Riveros, C. G. Martin, M. P. Camiletti, O. F. Aguirre, A. Grosso, N. R. Film flour peanuts oxidative breakdown Película harina maní deterioro oxidativo The objective of the work was to develop a procedure to obtain a bio-film type film made from degreased peanut flour (HMD) in order to be used in the elaboration of a package that serves to preserve the quality of foods susceptible to oxidative deterioration, thus prolonging the shelf life of these products. Peanut flour obtained from blanched raw peanut kernels was used in the preparation of the films. The films were prepared according to the following composition: 95% distilled water, 4% HMD and 1% glycerol. For the packages, 19 cm × 9 cm and 9 cm × 9 cm pieces were cut and heat sealed. The films were used to produce food products: (a) sunflower seeds that were roasted at 150° C for 20 minutes before packaging and, sunflower oil. The following treatments were prepared: Roasted sunflower packed in polyethylene bag (GTC), Roasted sunflower packed in HM bag (GTHM), Roasted sunflower packed in high barrier bag (GTAB), Sunflower oil packed in polyethylene bag (GC), Sunflower oil packed in HM bag (GHM) and Sunflower oil packed in high barrier bag (GAB). The products were stored for 30 (sunflower seeds) and 67 (sunflower oil) days at 25 °C. Peroxide value (PI) and diene conjugate (DC) were evaluated. IP and DC were increased for all treatments during storage days. There were significant differences (α = 0.05) between treatments during storage. At the end of storage, GTC and GC presented the highest values of IP (25.45 and 39.18 mEqO2 Kg-1, respectively), GTAB and GAB had the lowest index (2.25 and 5.49 mEqO2 Kg-1, respectively). GTHM and GHM (20.00 and 9.24 mEqO2 Kg-1, respectively) had intermediate PI. Similar behavior was observed between DC and IP. Packaging made from peanut meal-based films (HMD) improves the chemical stability of roasted sunflower oil and sunflower seeds and extends their shelf life during storage. El objetivo del trabajo fue desarrollar un procedimiento para la obtención de una película tipo bio-film elaborada en base a harina de maní desengrasada (HMD) con la finalidad que la misma se utilice en la elaboración de un envase que sirva para preservar la calidad de alimentos susceptibles al deterioro oxidativo, prolongando así la vida útil de dichos productos. Para la elaboración de las películas se utilizó harina de maní obtenida a partir de granos de maní crudo blanchados. Las películas se prepararon según la siguiente composición: 95% de agua destilada, 4% de HMD y 1% de glicerol. Para los envases se cortaron piezas de 19 cm × 9 cm y 9 cm × 9 cm, que fueron selladas con calor. Con las películas se elaboraron productos alimenticios: a) granos de girasol que fueron tostados a 150° C durante 20 minutos antes de ser envasados y, aceite de girasol. Se prepararon los siguientes tratamientos: Girasol tostado envasado en bolsa de polietileno (GTC), Girasol tostado envasado en bolsa de HM (GTHM), Girasol tostado envasado en bolsa alta barrera (GTAB), Aceite de girasol envasado en bolsa de polietileno (GC), Aceite de girasol envasado en bolsa de HM (GHM) y Aceite de girasol envasado en bolsa alta barrera (GAB). Los productos se almacenaron durante 30 (granos de girasol) y 67 (aceite de girasol) días a 25 °C. Se evaluaron: índice de peróxidos (IP) y dienos conjugados (DC). IP y DC se incrementaron para todos los tratamientos durante los días de almacenaje. Hubo diferencias significativas (α = 0,05) entre los tratamientos durante el almacenaje. Al final del almacenamiento, GTC y GC presentaron los mayores valores de IP (25,45 y 39,18 mEqO2 Kg-1, respectivamente), GTAB y GAB tuvieron el menor índice (2,25 y 5,49 mEqO2 Kg-1, respectivamente). GTHM y GHM (20,00 y 9,24 mEqO2 Kg-1, respectivamente) tuvieron IP intermedio. Se observó similar comportamiento entre DC e IP. Los envases elaborados a partir de las películas formuladas en base a harina de maní (HMD), mejoran la estabilidad química del aceite de girasol y granos de girasol tostado y, extienden su vida útil durante el almacenamiento. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2020-01-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/27541 Nexo agropecuario; Vol. 7 Núm. 2 (2019); 1-5 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/27541/29051 Derechos de autor 2020 C. G. Riveros, M. P. Martin, O. F. Camiletti, A. Aguirre, N. R. Grosso https://creativecommons.org/licenses/by-nc-sa/4.0

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