The aim of this study was to evaluate the protective effect of biodegradable packages made with chickpea flour on the oxidation of sunflower oil. Chickpea flour films were prepared using the casting technique. To study the influence of storage time on films properties, the chickpea flour films were stored during 60 days at 25 °C and 52% relative humidity. In addition, sunflower oil samples were packaged in chickpea flour packages (CPs) and stored for 60 days at 25 °C. Lipid oxidation indicators were evaluated. The results showed that puncture force and redness values (a*) of chickpea films did not change significantly during storage. Tensile strength, Young's modulus (YM), and yellowness (b*) increased and moisture content (MC), elongation (%E), solubility (%S), water vapor permeability (WVP), and luminosity (L*) decreased. Microscopic images showed the presence of a few cracks in the film network at storage day 60. Conjugated dienes and peroxide value increased less for sunflower oil stored in high‐barrier plastic pouches and CPs during storage than the control treatment. CPs helped to preserve the chemical quality of sunflower oil samples, proving to be a promising alternative to develop biodegradable packaging to be used in oily food preservation.Practical ApplicationDiscarded chickpea grains are those split and different color grains that are separated from marketable grains, and represent an industrial byproduct. These grains are currently used for feed, constituting a nutritive biomass of low commercial value. Chickpea flour is a potential material for making biodegradable films. This strategy allows adding value to the chickpea industry, transforming a byproduct into a raw material with the potential to develop economical food packaging material. The use of chickpea packages to preserve sunflower oil may be an alternative to pack vegetable oil or high lipid content food, allowing the use reduction of nonbiodegradable pouches.
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.
Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina. Methods: Totally, 60 MPVs of 12 brands (30 single-ingredient salads and 30 mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat. Results: All 60 MPV samples were positive for TC, ranging from 1.32 to 3.38 log Most Probable Number (MPN)/g. FC counts ranged from 0.30 to 1.95 log MPN/g. Out of 60 samples, 15 (25%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in 42 out of 60 (70%) samples. Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits.
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