Increased oilseed shelf life using peanut flour biopackages

C. G. RIVEROS; GROSSO, A. L.; AGUIRRE, ALICIA; GROSSO N. R.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2022 vol. 99 p. 153 - 162

0003-021X

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.