Film Preparation with High Protein Defatted Peanut Flour. Characterization and Potential Use as Food Packaging

MARTÍN, MARÍA P.; RIVEROS, CECILIA; GROSSO, NELSON R.; RIVEROS, CECILIA; GROSSO, NELSON R.; AGUIRRE, ALICIA; AGUIRRE, ALICIA; MARTÍN, MARÍA P.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2018 vol. 53 p. 969 - 975

0950-5423

The purpose of this study was to prepare a defatted peanut flour-based film (DPFF); to characterize theirphysicochemical, optical, barrier, and mechanical properties; and to evaluate the defatted peanut flourpackage efficacy to preserve the chemical quality of sunflower oil during storage. The film presented highlightness values (L* = 86.83). The water vapor permeability was 5.44 x 10-11 g m-1 s-1 Pa-1. Tensilestrength and percentage of elongation were 1.01 MPa and 84.01%, respectively. Sunflower oil samplespackaged in defatted peanut flour packages (DPFP) was stored during 67 days at room temperature.Peroxide value and conjugated dienes increased less for sunflower oil conditioned in DPFP and highbarrier plastic pouches (EVOH) during storage than sunflower oil conditioned in Petri dishes (C). The useof DPFP improved the chemical stability of sunflower oil during storage. The DPFF showed suitable filmproperties, and also, the capacity to be incorporated in food packaging applications.