New films based on triticale flour: Properties and effects of storage time

Borneo, Rafael; Alba, N.; Aguirre, Alejo

doi:10.1016/j.jcs.2016.01.001

Cited by 29 publications

(35 citation statements)

References 22 publications

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“…Film‐forming solutions (FFS) were prepared according to the method described by Borneo et al . (), with modifications. The DPF (4.0 g/100 mL) was mixed with distilled water and magnetically stirred at 60 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…An alternative is to produce films from mixtures of starch, protein, lipid and fibre, namely, flours, obtained from agricultural sources (Valderrama Solano & Rojas de Gante, ). For instance, biodegradable films have been developed from amaranth flour (Tapia‐Blácido et al ., ), achira flour (Andrade‐Mahecha et al ., ), blue corn flour (Valderrama Solano & Rojas de Gante, ), triticale flour (Borneo et al ., ) and babassu mesocarp flour (Maniglia et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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

Riveros

Martín

Aguirre

et al. 2017

Int J of Food Sci Tech

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Summary 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 × 10−11 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.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Riveros

Martín

Aguirre

et al. 2017

Int J of Food Sci Tech

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“…The DPF-based ECs were formulated as described by Borneo, Alba, and Aguirre (2016) with slight modifications. The DPF was dispersed in distillated water (4.0 g/100 mL) under stirring conditions at 60°C for 15 min.…”

Section: Ecs Preparationmentioning

confidence: 99%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high‐protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α‐tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ‐tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3‐Methylpyridine and 2,5‐dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample. Practical Application Defatted peanut flour (DPF) is a byproduct obtained during peanut oil extraction and is a possible material for edible film preparation. This strategy adds value to the peanut industry by transforming a by‐product into a material with the potential to develop biodegradable and economical films. The application of this DPF‐based edible coating on the surface of roasted peanuts may have contributed to extent product's shelf life, allowing for coated products to be packaged in lower barrier and less expensive materials. Use of peanut material to coat peanuts avoids the risk of allergen protein cross contamination, which would be highly valuable for the food industry.

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“…One attractive alternative is the use of flours made from agricultural crops, which are natural complex blends of carbohydrate, proteins, and lipids . Amaranth flour, blue corn flour, triticale flour, and plantain flour have been used as raw materials for producing biodegradable films. The use of blends directly obtained from agricultural sources not only adds the advantage of natural components in the film structure but also improves their sustainability.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose

Maftoonazad

Badii

Mohamed

et al. 2019

J of Applied Polymer Sci

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Chickpea flour–crystalline nano‐cellulose (CNC) composite films were prepared using chickpea flour as the film forming material, glycerol as the plasticizer and 2.5 to 10% CNC as reinforcement supplement. Mechanical properties of the composite films increased with an increase in the CNC content up to 5%. By inclusion of CNC up to 10%, the storage modulus of chickpea flour matrix increased by an order of magnitude from 7.3 to 86.4 MPa. The storage modulus of all samples, on the other hand, decreased as temperature increased. The Tg values measured by dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC) were shifted toward higher temperatures by the addition of CNC. The creep resistance of chickpea flour films increased again up to 5% added CNC, and strain sweep tests confirmed the extension of linear viscoelastic region. X‐ ray diffraction (XRD) confirmed a positive correlation between the degree of crystallinity of chickpea flour composties and CNC content. FTIR spectroscopy confirmed the molecular interaction between chickpea flour, glycerol and CNC. SEM results revealed agglomeration in the structure of the film with the addition of CNC beyond 5% and diminishing of surface homogeneity, while decreasing the pore size of chickpea flour matrix. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48389.

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New films based on triticale flour: Properties and effects of storage time

Cited by 29 publications

References 22 publications

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

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

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose

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