Preserving chemical stability of roasted sunflower kernels using edible coating with addition of essential oils as natural antioxidants

RIVEROS, C.; QUIROGA PR; ASENSIO, C.; GAYOL MF; NEPOTE V; GROSSO NR; NEPOTE V

Chicago

Congreso; IFT 13 - Annual Meeting and Food Expo; 2013

Institute of Food Technologists - IFT

Due to their high oil content (45-50%) and elevated unsaturated fatty acid concentration (65-70% linoleic acid), sunflower products are susceptible to developing rancidity through lipid oxidation. In order to extend the shelf-life of them, synthetic antioxidants are often used. However, their health safety is questioned. Edible coating added with essential oils from aromatics plants is an alternative to replace the use of synthetic antioxidants. The purpose of this work was to evaluate the chemical stability of roasted sunflower kernels coated with carboxymethyl cellulose (CMC) edible coating with the addition of ?tomillo? and albahaca essential oils. The following roasted sunflowers samples were studied: without additives (RS), coated with CMC (RS-CMC), and coated with CMC added with tomillo essential oil (RS-CMC-T), albahaca essential oil (RS-CMC-A), and BHT (RS-CMC-BHT). Peroxide (PV) and conjugated dienes (CD) values as chemical indicators of lipid oxidation were measured during storage. Roasted sunflowers samples were packaged in plastic bags and stored for 40 days at 23 ºC. ANOVA and LSD-Fisher test was carried out on the data. RS-CMC-BHT exhibited the lowest PV and CD. RS-CMC, RS-CMC-T and RS-CMC-A showed lower increase in PV and CD than RS. PVs at the end of storage were 80.68, 70.29, 68.44, 49.32, and 33.88 meqO/kg in RS, RS-CMC, RS-CMC-A, RS-CMC-T and RS-CMC-BHT, respectively. These results indicate that CMC added with essential oils preserve the sensory properties of roasted sunflowers. Tomillo essential oil exhibited the best protecting effect on this product. The addition of edible coatings added with essential oils in roasted sunflower is a simple process and act as antioxidant barrier that helps to preserve the quality properties of this product.   Industry Relevant Information: Oilseed food products are very susceptible to lipid oxidation.  Preserving the quality of these products is a challenge for the food industry. Synthetic antioxidants are very questioned regarding their health issues. Edible coating and natural antioxidant are an alternative to replace the use of synthetic antioxidants. The process for the addition of edible coating with the inclusion of essential oils is very easy to carry out for the food industry.