Artículo
Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging
Riveros, Cecilia Gabriela
; Martinez, Maria Paula; Aguirre, Alicia del Valle Aguirre; Grosso, Nelson
Fecha de publicación:
11/2017
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
e-ISSN:
1365-2621
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The purpose of this study was to prepare a defatted peanut flour-based film (DPFF); to characterize their physicochemical, optical, barrier, and mechanical properties; and to evaluate the defatted peanut flour package efficacy to preserve the chemical quality of sunflower oil during storage. The film presented high lightness values (L = 86.83). The water vapor permeability was 5.44 x 10-11 g m-1 s-1 Pa-1. Tensile strength and percentage of elongation were 1.01 MPa and 84.01%, respectively. Sunflower oil samples packaged in defatted peanut flour packages (DPFP) was stored during 67 days at room temperature. Peroxide value and conjugated dienes increased less for sunflower oil conditioned in DPFP and high barrier plastic pouches (EVOH) during storage than sunflower oil conditioned in Petri dishes (C). The use of DPFP improved the chemical stability of sunflower oil during storage. The DPFF showed suitable film properties, and also, the capacity to be incorporated in food packaging applications.
Palabras clave:
Peanut
,
Coating
,
Preservation
,
Packaging
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
Riveros, Cecilia Gabriela; Martinez, Maria Paula; Aguirre, Alicia del Valle Aguirre; Grosso, Nelson; Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 11-2017
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