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, Traffano Schiffo, María Victoria, Sgroppo, Sonia, Sosa, Carola
Formato: Artículo publisherVersion
Lenguaje:Inglés
Inglés
Publicado: 2023
Materias:
product development
polyphenols
bioactive compounds
packaging
overall migration
quantitative descriptive analysis
Acceso en línea:http://hdl.handle.net/20.500.12272/8212
https://doi.org/10.3390/ chemengineering6030034
Aporte de:
RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional
id I68-R174-20.500.12272-8212
record_format dspace
spelling I68-R174-20.500.12272-82122023-06-29T21:46:05Z Development of a bioactive sauce: effect of the packaging and storage conditions Giménez, Cecilia Traffano Schiffo, María Victoria Sgroppo, Sonia Sosa, Carola product development polyphenols bioactive compounds packaging overall migration quantitative descriptive analysis 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. Fil: Giménez, Cecilia. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina Fil: Traffano Schiffo, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. Fil: Sgroppo, Sonia. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina Fil: Sgroppo, Sonia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Universidad Nacional del Nordeste. Laboratorio de Tecnología Química; Argentina Fil: Sosa, Carola. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina Peer Reviewed 2023-06-29T21:46:05Z 2023-06-29T21:46:05Z 2022-04-26 info:eu-repo/semantics/article publisherVersion ChemEngineering http://hdl.handle.net/20.500.12272/8212 https://doi.org/10.3390/ chemengineering6030034 eng eng openAccess Acceso Abierto pdf
institution Universidad Tecnológica Nacional
institution_str I-68
repository_str R-174
collection RIA - Repositorio Institucional Abierto (UTN)
language Inglés
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
Traffano Schiffo, María Victoria
Sgroppo, Sonia
Sosa, Carola
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
Traffano Schiffo, María Victoria
Sgroppo, Sonia
Sosa, Carola
author_facet Giménez, Cecilia
Traffano Schiffo, María Victoria
Sgroppo, Sonia
Sosa, Carola
author_sort Giménez, Cecilia
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 2023
url http://hdl.handle.net/20.500.12272/8212
https://doi.org/10.3390/ chemengineering6030034
work_keys_str_mv AT gimenezcecilia developmentofabioactivesauceeffectofthepackagingandstorageconditions
AT traffanoschiffomariavictoria developmentofabioactivesauceeffectofthepackagingandstorageconditions
AT sgropposonia developmentofabioactivesauceeffectofthepackagingandstorageconditions
AT sosacarola developmentofabioactivesauceeffectofthepackagingandstorageconditions
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