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Artículo

Sunflower oil preservation by using chickpea flour film as bio-packaging material

Camiletti, Ornella FrancinaIcon ; Riveros, Cecilia GabrielaIcon ; Aguirre, Alicia; Grosso, NelsonIcon
Fecha de publicación: 01/2021
Editorial: Wiley Blackwell Publishing, Inc
Revista: Journal of Food Science
ISSN: 0022-1147
e-ISSN: 1750-3841
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Agrícolas

Resumen

The aim of this study was to evaluate the protective effect of biodegradable packages made with chickpea flour on the oxidation of sunflower oil. Chickpea flour films were prepared using the casting technique. To study the influence of storage time on films properties, the chickpea flour films were stored during 60 days at 25 °C and 52% relative humidity. In addition, sunflower oil samples were packaged in chickpea flour packages (CPs) and stored for 60 days at 25 °C. Lipid oxidation indicators were evaluated. The results showed that puncture force and redness values (a*) of chickpea films did not change significantly during storage. Tensile strength, Young´s modulus (YM), and yellowness (b*) increased and moisture content (MC), elongation (%E), solubility (%S), water vapor permeability (WVP), and luminosity (L*) decreased. Microscopic images showed the presence of a few cracks in the film network at storage day 60. Conjugated dienes and peroxide value increased less for sunflower oil stored in high-barrier plastic pouches and CPs during storage than the control treatment. CPs helped to preserve the chemical quality of sunflower oil samples, proving to be a promising alternative to develop biodegradable packaging to be used in oily food preservation. Practical Application: Discarded chickpea grains are those split and different color grains that are separated from marketable grains, and represent an industrial byproduct. These grains are currently used for feed, constituting a nutritive biomass of low commercial value. Chickpea flour is a potential material for making biodegradable films. This strategy allows adding value to the chickpea industry, transforming a byproduct into a raw material with the potential to develop economical food packaging material. The use of chickpea packages to preserve sunflower oil may be an alternative to pack vegetable oil or high lipid content food, allowing the use reduction of nonbiodegradable pouches.
Palabras clave: CHICKPEA , FILM , FLOUR , STABILITY
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/135912
DOI: https://doi.org/10.1111/1750-3841.15559
URL: https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.15559
Colecciones
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
Camiletti, Ornella Francina; Riveros, Cecilia Gabriela; Aguirre, Alicia; Grosso, Nelson; Sunflower oil preservation by using chickpea flour film as bio-packaging material; Wiley Blackwell Publishing, Inc; Journal of Food Science; 86; 1; 1-2021; 61-67
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