Increased oilseed shelf life using peanut flour biopackages

Riveros, Cecilia Gabriela; Grosso, Antonella Luciana; Aguirre, Alejo; Grosso, Nelson

doi:10.1002/aocs.12562

Cited by 4 publications

(15 citation statements)

References 35 publications

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“…Similar results were observed in the research carried out by Riveros et al. (2021), who also detected arachidic acid (20:0), eicosenoic acid (20:1), and behenic acid (22:0) in sunflower seeds, but in residual proportions. It was observed that during storage time, changes in the fatty acid composition of the seeds occur; mainly in the percentage of linoleic acid, which was considerably reduced in all samples, but mainly in the SF‐C samples.…”

Section: Resultssupporting

confidence: 91%

“…The main volatile compounds identified in the sunflower treatments, on the first and last days of storage, are shown in Table 2. It is known that alkanes derive from the thermal degradation of long‐chain fatty acids by autoxidation or homolysis (Mottram, 2017), and hexanal, 2‐octenal, (E), and 2,4‐decadienal are compounds derived specifically from the autoxidation of linoleic acid (Riveros et al., 2021). For its part, nonanal could derive from the decomposition of oleic acid hydroperoxide (Fu et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The authors found no significant differences between the control samples and those coated with CMC and MC coatings at the beginning of storage. Other investigations that carried out storage studies on high lipid foods concluded that these volatile compounds are increased as a product of lipid oxidation of their food matrices (Grosso et al., 2018b; Riveros et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…However, CPE showed a better preserving effect since linoleic acid was reduced more in SF-CCs (from 67.56 to 48.25) than in SF-CCPE samples (from 67.56 to 54.41). Riveros et al (2021) investigated the protective effect of peanut-based films on roasted sunflower seeds compared to high barrier plastic bags and also observed that the oleic/linoleic and saturated/unsaturated ratios increased during the storage period in all treatments. The plastic bags and peanut-based films exhibited the lowest O/L value at the end of storage (compared to control samples), and no significant differences were found between these treatments.…”

Section: Composition (G/100 G Fatty Acids)mentioning

confidence: 99%

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Application of chickpea‐based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds

Camiletti

Bergesse

Aleman

et al. 2023

Journal of Food Science

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The objective of this study was to evaluate the protective effect of a chickpea-based edible coating with the addition of polyphenols on the chemical, microbiological, and sensory quality of roasted sunflower seeds throughout storage. Four different samples were prepared: roasted sunflower seeds (control sample, SF-C), roasted sunflower seeds with BHT (SF-BHT), roasted sunflower seeds with chickpea-based coating (SF-CCs), and roasted sunflower seeds with chickpea-based coating with chickpea polyphenolic extract (SF-CCPE). The samples were stored for 60 days at room temperature, and their chemical, microbiological, and sensory parameters were analyzed. The acceptability of fresh samples was also studied. The use of chickpea-based coatings retarded the lipid oxidation process efficiently, but the inclusion of chickpea polyphenols in the coating enhanced the protective effect. At 60th day of storage, no statistically significant differences were found between SF-CCPE and SF-BHT in relation to peroxides and conjugated dienes values, saturated/unsaturated ratio, and hexanal content. Linoleic acid content was reduced significantly more in SF-CCs than SF-CCPE. The addition of chickpea coating with chickpea antioxidants did not modify the flavor of the sunflower seeds and was the most accepted treatment by 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 microbiological contamination or an increase in bacteria, yeast, and molds during storage. The chickpea-based coating was able to retard lipid oxidation in roasted sunflower seeds, proving to be a good alternative as a natural method to preserve foods with high lipid content.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Composition (G/100 G Fatty Acids)mentioning

confidence: 99%

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Application of chickpea‐based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds

Camiletti

Bergesse

Aleman

et al. 2023

Journal of Food Science

Self Cite

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“…Sunflower seeds have high lipid content (55%-60%), mainly formed by unsaturated fatty acids such as oleic (14%-39%) and linoleic acid (48%-74%), making them susceptible to oxidative deterioration (Khan et al, 2015). Although there are some shelf-life studies correlating off-flavors and off-odors with lipid oxidation indicators and consumer acceptance of oil-rich foods (Camiletti et al, 2023;Grosso et al, 2017Grosso et al, , 2020Martín et al, 2019), few authors have reported stability studies on sunflower seeds with edible coating and antioxidant compounds (Camiletti et al, 2023;Quiroga et al, 2013;Riveros et al, 2013Riveros et al, , 2016Riveros et al, , 2021. No work has been found on sunflower seeds with the incorporation of microencapsulated polyphenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds

Bergesse,

Camiletti,

Vázquez

et al. 2024

Journal of Food Science

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Derived from industrial processing waste, peanut skins contain polyphenols that delay oxidative food spoilage. However, these compounds are susceptible to light, heat, and oxygen exposure. Microencapsulation provides a solution by offering protection from these factors. The aim of this study was to evaluate the protective effect of peanut skin extract microcapsules on the chemical, microbiological, and sensory property and shelf life of sunflower seeds during storage. Five roasted sunflower seed samples were prepared: control (S‐C); added with butylhydroxytoluene (S‐BHT); coated with carboxymethyl cellulose (S‐CMC); coated with CMC and the addition of peanut skin crude extract (S‐CMC‐CE); coated with CMC and the addition of microcapsules (S‐CMC‐M20). Sensory acceptability was determined using hedonic testing. Chemical (peroxide value, conjugated dienes, hexanal and nonanal content, and fatty acid profile), microbiological, and descriptive analyses were carried out on samples stored for 45 days at room temperature. Shelf life was calculated using a simple linear regression. All samples were microbiologically fit for human consumption and accepted by consumer panelists, scoring above five points on the nine‐point hedonic scale. S‐CMC‐M20 exhibited the lowest peroxide value (6.59 meqO2/kg) and hexanal content (0.4 µg/g) at the end of the storage. Estimated shelf life showed that S‐MC‐M20 (76.3 days) extended its duration nearly ninefold compared to S‐C (8.3 days) and doubled that of S‐CMC‐CE (37.5 days). This indicates a superior efficacy of microencapsulated extract compared to its unencapsulated form, presenting a promising natural strategy for improving the shelf life of analogous food items.Practical ApplicationIncorporating peanut skin extract microcapsules in coating sunflower seeds presents a promising strategy to extend the shelf life of lipid‐rich foods, capitalizing on the antioxidant properties of polyphenols. This innovative approach not only enhances nutritional quality but also addresses sustainability concerns by repurposing agro‐industrial byproducts, such as peanut skins. By meeting consumer demand for functional foods with added health benefits, this technique offers potential opportunities for the development of novel, value‐added food products while contributing to circular economy principles and waste management efforts.

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A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract

Camiletti,

Prieto,

Bergesse

et al. 2024

J Sci Food Agric

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BACKGROUNDThe Cosmos sulphureus Cav. plant is studied for its high polyphenolic content with antioxidant properties. Its flowers, rich in phenolic acids, flavonoids, and tannins, hold promise as antioxidants in food preservation. The inclusion of these compounds in chickpea‐based coatings with a previously studied preservative effect would be an excellent option as a food preservation method and microencapsulation addresses challenges like dispersion and degradation of polyphenols in the coating. The objective of this research was to evaluate the in vitro antioxidant activity of Cosmos sulphureus leaves, seed, and flower extracts and explore the protective effects of chickpea‐based coatings containing microcapsules of flower polyphenolic extract on the chemical quality of stored roasted sunflower seeds during storage.RESULTSThe ethanolic leaf extract exhibited the highest antiradical activity, followed by the aqueous flower extract. After a storage period of 15 days, at 40 °C, the chickpea‐based coatings effectively delayed lipid oxidation in the roasted sunflowers seeds, and the inclusion of polyphenolic microcapsules with 0.01% extract (SMC 0.01%) in the coating significantly improved the protective effect. By day 15 of storage, SMC 0.01% showed comparable peroxide value, conjugated dienes, and linoleic acid content to samples containing the synthetic antioxidant BHT (butylated hydroxytoluene). Samples that only contained chickpea‐based coating and coating with polyphenolic microcapsules with 0.005% extract exhibited significantly greater reduction in fatty acid content compared to the 0.01% SMC treatment.ConclusionThe chickpea‐based coating with polyphenolic microcapsules demonstrated antioxidant activity akin to synthetic BHT, offering a promising biopackaging solution for lipid‐rich foods like roasted sunflower seeds. © 2024 Society of Chemical Industry.

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Increased oilseed shelf life using peanut flour biopackages

Cited by 4 publications

References 35 publications

Application of chickpea‐based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds

Application of chickpea‐based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds

Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds

A new active packaging system based on chickpea‐based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract

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