CONICET | Buscador de Institutos y Recursos Humanos

The objective of this study was to evaluate the protective effect of achickpea-based edible coating with the addition of polyphenols on the chemical, microbiological, and sensory quality of roasted sunflower seeds throughoutstorage. Four different samples were prepared: roasted sunflower seeds (controlsample, SF-C), roasted sunflower seeds with BHT (SF-BHT), roasted sunflowerseeds with chickpea-based coating (SF-CCs), and roasted sunflower seeds withchickpea-based coating with chickpea polyphenolic extract (SF-CCPE). Thesamples were stored for 60 days at room temperature, and their chemical, microbiological, and sensory parameters were analyzed. The acceptability of freshsamples was also studied. The use of chickpea-based coatings retarded the lipidoxidation process efficiently, but the inclusion of chickpea polyphenols in thecoating enhanced the protective effect. At 60th day of storage, no statisticallysignificant differences were found between SF-CCPE and SF-BHT in relation toperoxides and conjugated dienes values, saturated/unsaturated ratio, and hexanal content. Linoleic acid content was reduced significantly more in SF-CCsthan SF-CCPE. The addition of chickpea coating with chickpea antioxidants didnot modify the flavor of the sunflower seeds and was the most accepted treatmentby the consumer. The formation of undesirable flavors (cardboard and oxidized)was less in SF-CC, SF-CCPE, and SF-BHT without finding significant differences between these treatments. None of the samples presented microbiologicalcontamination or an increase in bacteria, yeast, and molds during storage. Thechickpea-based coating was able to retard lipid oxidation in roasted sunflowerseeds, proving to be a good alternative as a natural method to preserve foodswith high lipid content.

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