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dc.contributor.author
Guiotto, Estefania Nancy  
dc.contributor.author
Nolasco, Susana Maria  
dc.contributor.author
Tomás, Mabel Cristina  
dc.date.available
2023-08-03T09:51:10Z  
dc.date.issued
2022-10  
dc.identifier.citation
Guiotto, Estefania Nancy; Nolasco, Susana Maria; Tomás, Mabel Cristina; Influence of storage conditions on the quality of semi-defatted chia (Salvia hispanica L.) flour; Wiley; JSFA Reports; 2; 10-2022; 490-499  
dc.identifier.issn
2573-5098  
dc.identifier.uri
http://hdl.handle.net/11336/206674  
dc.description.abstract
Background: This research evaluates the effects of storage conditions on the quality of the semi-defatted chia (Salvia hispanica L.) flour (SDCF), a by-product from chia seed oil by cold pressing extraction with high nutritional value. For this purpose, SDCF was packaged in different types of packaging materials such as polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K) and stored at 4 1 and 20 2C for 240 days. Moisture content, fatty acids composition by GC, tocopherol content by HPLC, total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assays by spectrophotometry were determined. Oxidative stability was monitored by peroxide values (PV), induction time (Rancimat), and free fatty acids content (FFA). Results: Moisture content was below 9% during storage, and the fatty acids profile was stable under different storage conditions. The TPC and DPPH radical scavenging activity, γ- and δ- tocopherol contents decreased significantly (p < 0.05) with storage time; PV were lower than 10 meq O2/Kg oil under the studied parameters and the oxidative stability showed the highest level at 4 1C. The FFA content was <2% at 4 1C, overpassing this level after 120 days at 20 2C. SDCF showed a low microbial activity, which could be due to tocopherols and phenolic compounds. Conclusions: Temperature and storage time had a significant influence on the quality of SDCF being BOPP packaging at 4 1C is the most effective method for their preservation from deteriorative processes.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
SALVIA HISPANICA  
dc.subject
CHIA FLOUR  
dc.subject
STORAGE CONDITIONS  
dc.subject
PACKAGING  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Influence of storage conditions on the quality of semi-defatted chia (Salvia hispanica L.) flour  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2023-07-31T15:06:10Z  
dc.journal.volume
2  
dc.journal.pagination
490-499  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Guiotto, Estefania Nancy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Nolasco, Susana Maria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina  
dc.description.fil
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.journal.title
JSFA Reports  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/jsf2.82  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1002/jsf2.82