INVESTIGADORES
GROSSO Nelson
congresos y reuniones científicas
Título:
Preserving chemical stability of roasted sunflower kernels using edible coating with addition of essential oils as natural antioxidants
Autor/es:
RIVEROS C. G.; P. R. QUIROGA; ASENSIO C.; M. F. GAYOL; NEPOTE V.; GROSSO, N. R.
Lugar:
Chicago
Reunión:
Congreso; IFT 13 - Annual Meeting and Food Expo; 2013
Institución organizadora:
Institute of Food Technologists - IFT
Resumen:
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.