info:eu-repo/semantics/article
Increased oilseed shelf life using peanut flour biopackages
Fecha
2021-11Registro en:
Riveros, Cecilia Gabriela; Grosso, Antonella Luciana; Aguirre, Alicia del Valle; Grosso, Nelson; Increased oilseed shelf life using peanut flour biopackages; Springer; Journal of the American Oil Chemists Society; 11-2021; 1-10
0003-021X
1558-9331
CONICET Digital
CONICET
Autor
Riveros, Cecilia Gabriela
Grosso, Antonella Luciana
Aguirre, Alicia del Valle
Grosso, Nelson
Resumen
This study analyzed the ability of defatted peanut flour packaging to preserve chemical quality stability of sunflower seeds throughout storage. Sunflower seed samples packaged in defatted peanut flour pouches (RS-DPFP), high-barrier plastic pouches made of ethylene vinyl alcohol (RS-EVOH) and plastic pouches made of polyethylene (RS-PE) were stored for 30 days at room temperature. Peroxide values and conjugated dienes showed a lower increase in RS-DPFP and RS-EVOH than in RS-PE samples during storage. The samples packaged in DPFP pouches exhibited similar changes in oleic/linoleic acid ratio and iodine value with respect to EVOH pouches during storage. A higher decrease in α-tocopherol was observed in RS-PE compared to RS-DPFP and RS-EVOH. After 30 days, RS-PE presented the highest hexanal, 2-octenal (E), hexanoic acid, and 1-pentanol contents. DPFP delayed sunflower seeds deterioration, improving their shelf life during storage.