Thyme and Basil Essential Oils Included in Edible Coatings as a Natural Preserving Methods of Oilseed Kernels

RIVEROS C. G.; NEPOTE V.; GROSSO N. R.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: Londres; Año: 2016 vol. 96 p. 183 - 191

0022-5142

Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage. RESULTS: 50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg/mL were observed for thyme and basil, respectively. in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T), and BHT (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes, and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavor intensity ratings. On storage day 40, roasted sunflower flavor intensity ratings were higher in RS-CMC-T and RS-CMC-A. CONCLUSIONS: Thyme and basil essential oils added into the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.