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dc.contributor.author
Camiletti, Ornella Francina
dc.contributor.author
Riveros, Cecilia Gabriela
dc.contributor.author
Aguirre, Alicia
dc.contributor.author
Grosso, Nelson
dc.date.available
2021-07-13T11:30:14Z
dc.date.issued
2021-01
dc.identifier.citation
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
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/135912
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CHICKPEA
dc.subject
FILM
dc.subject
FLOUR
dc.subject
STABILITY
dc.subject.classification
Otras Ciencias Agrícolas
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Otras Ciencias Agrícolas
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CIENCIAS AGRÍCOLAS
dc.title
Sunflower oil preservation by using chickpea flour film as bio-packaging material
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-07-12T13:15:23Z
dc.identifier.eissn
1750-3841
dc.journal.volume
86
dc.journal.number
1
dc.journal.pagination
61-67
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Camiletti, Ornella Francina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Riveros, Cecilia Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Aguirre, Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.journal.title
Journal of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/1750-3841.15559
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.15559
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