Development of a bioactive sauce: effect of the packaging and storage conditions

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Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from a mixture of pumpkin and pepper, the study of...

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Autores principales:	Giménez, Cecilia G., Traffano-Schiffo, María Victoria, Sgroppo, Sonia C., Sosa, Carola A.
Formato:	Artículo publisherVersion
Lenguaje:	Inglés
Publicado:	2022
Materias:	product development polyphenols bioactive compounds packaging overall migration quantitative descriptive analysis
Acceso en línea:	http://hdl.handle.net/20.500.12272/6366 https://doi.org/10.3390/chemengineering6030034
Aporte de:	RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional

id	I68-R174-20.500.12272-6366
record_format	dspace
institution	Universidad Tecnológica Nacional
institution_str	I-68
repository_str	R-174
collection	RIA - Repositorio Institucional Abierto (UTN)
language	Inglés
topic	product development polyphenols bioactive compounds packaging overall migration quantitative descriptive analysis
spellingShingle	product development polyphenols bioactive compounds packaging overall migration quantitative descriptive analysis Giménez, Cecilia G. Traffano-Schiffo, María Victoria Sgroppo, Sonia C. Sosa, Carola A. Development of a bioactive sauce: effect of the packaging and storage conditions
topic_facet	product development polyphenols bioactive compounds packaging overall migration quantitative descriptive analysis
description	Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from a mixture of pumpkin and pepper, the study of the evolution of bioactive compounds, quality and sensory parameters during storage at 4 and 25 °C, the influence of the packaging materials (PVC, PE/PA, and PS), and the migration degree. Antioxidant activity, polyphenols, carotenoids, and brown pigments contents were studied at 25 °C. Overall migration of the containers and the evolution of the physicochemical parameters and sensory attributes of the sauce were analyzed. All plastic materials showed an overall migration lower than the limit of EU and Mercosur Regulations. PVC better preserved polyphenols, antioxidant activity, and carotenoids until 50, 10, and 30 days, respectively, and lower development of brown pigments was observed. Higher storage temperatures favored undesirable changes in sensory attributes before 50 days of storage. PVC can be used to achieve greater conservation of the sensory attributes of sauce, regardless of the storage temperature. It could be considered the best material to preserve the bioactive properties and sensory attributes of the sauce until 30 days.
format	Artículo publisherVersion
author	Giménez, Cecilia G. Traffano-Schiffo, María Victoria Sgroppo, Sonia C. Sosa, Carola A.
author_facet	Giménez, Cecilia G. Traffano-Schiffo, María Victoria Sgroppo, Sonia C. Sosa, Carola A.
author_sort	Giménez, Cecilia G.
title	Development of a bioactive sauce: effect of the packaging and storage conditions
title_short	Development of a bioactive sauce: effect of the packaging and storage conditions
title_full	Development of a bioactive sauce: effect of the packaging and storage conditions
title_fullStr	Development of a bioactive sauce: effect of the packaging and storage conditions
title_full_unstemmed	Development of a bioactive sauce: effect of the packaging and storage conditions
title_sort	development of a bioactive sauce: effect of the packaging and storage conditions
publishDate	2022
url	http://hdl.handle.net/20.500.12272/6366 https://doi.org/10.3390/chemengineering6030034
work_keys_str_mv	AT gimenezceciliag developmentofabioactivesauceeffectofthepackagingandstorageconditions AT traffanoschiffomariavictoria developmentofabioactivesauceeffectofthepackagingandstorageconditions AT sgropposoniac developmentofabioactivesauceeffectofthepackagingandstorageconditions AT sosacarolaa developmentofabioactivesauceeffectofthepackagingandstorageconditions
bdutipo_str	Repositorios
_version_	1764820552722153472

Development of a bioactive sauce: effect of the packaging and storage conditions

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