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

Abstract

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.

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

“…This behavior was also observed in the investigation carried out by Camiletti et al. (2023) in sunflower seeds coated with a chickpea flour edible coating loaded with chickpea polyphenols.…”

“…Similarly, Camiletti et al. (2023) found that sunflower seeds coated with a chickpea flour edible coating exhibited low levels of total mesophilic microorganisms (<230 CFU/g) and molds and yeasts (<10 CFU/g) after 60 days of storage, indicating negligible growth of these microorganisms. Considering the aforementioned, it is worthwhile to conduct further investigations into the potential antimicrobial effects of microencapsulated peanut skin polyphenols incorporated into food matrices with elevated water activity and moisture content.…”

“…The incorporation of CMC coating improved the consumer acceptance of the sunflower seed products. Camiletti et al (2023) also reported that incorporating a chickpea coating loaded with chickpea polyphenolic extract onto sunflower seeds resulted in higher acceptance values for appearance, color, aroma, and texture attributes on a hedonic scale. In contrast, Larrauri, Demaría et al (2016) found that adding a CMC coating to almonds did not improve consumers' acceptance of almonds.…”

“…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.…”

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

“…The effects of pH, plasticizer (glycerol) concentration, and the addition of an antioxidant (gallic acid) on film properties have been investigated [ 3 , 4 ]. There has been research into the preservation capability of sunflower oil and seeds in chickpea flour films [ 5 , 6 ]. In addition, films based on chickpea flour and chitosan or polyethylene oxide added to curcumin [ 7 , 8 ] have been studied.…”