Film preparation with high protein defatted peanut flour:characterisation and potential use as food packaging

MARTÍN, MARÍA PAULA; RIVEROS, CECILIA GABRIELA; GROSSO, NELSON RUBEN; AGUIRRE, ALICIA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 53 p. 969 - 975

0950-5423

The purpose of this study was to prepare a defatted peanut flour-based film (DPFF); to characterise their physicochemical, optical, barrier and mechanical properties; and to evaluate the defatted peanut flour package efficacy to preserve the chemical quality of sunflower oil during storage. The film presented high lightness values (L*=86.83). The water vapour permeability was 5.44 E10-11 g m-1 s-1 Pa-1. Tensile strength and percentage of elongation were 1.01 MPa and 84.01%, respectively. Sunflower oil samples packaged in defatted peanut flour packages (DPFP) were stored during 67 days at room temperature. Peroxide value and conjugated dienes increased less for sunflower oil conditioned in DPFP and high barrier plastic pouches (EVOH) during storage than sunflower oil conditioned in Petri dishes (C). The use of DPFP improved the chemical stability of sunflower oil during storage. The DPFF showed suitable film properties, and also, the capacity to be incorporated in food packaging applications.