Sunflower oil preservation by using chickpea flour film as bio‐packaging material

Abstract

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.

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

“…The results of this study are consistent with the study carried out by Camiletti et al. (2021) in which chickpea‐based films were shown to protect sunflower oil from rancidity for a 2‐month storage period. In addition, previous studies about edible films and coatings added with antioxidant compounds demonstrated a preserving effect in the studied foods (Ganari et al., 2017).…”

“…Chickpea flour was prepared following the methodology of Camiletti et al. (2021), without modifications. The chemical composition of the chickpea flour was 22.5 ± 0.39 g/100 g protein, 5.28 ± 0.41 g/100 g lipids, 2.87 ± 0.10 g/100 g ash, 10.44 ± 0.30 g/100 moisture, and 69.35 g/100 g total carbohydrates (Camiletti et al., 2021).…”

“…The methodology of Camiletti et al. (2021) was followed, and no modifications were performed to prepare the coating forming solution (CFS). In previous research (Camiletti et al., 2021).…”

“…According to previous research, chickpea flour constitutes an optimal nutritional matrix as material for the production of edible films (Díaz et al., 2019). These films made with chickpea flour have been reported to have good physicochemical, mechanical, barrier, and structural properties and improve the oxidative stability of lipid foods, such as sunflower oil (Camiletti et al., 2021).…”

Increased oilseed shelf life using peanut flour biopackages

“…Nowadays, edible films made from flours of natural blends of starch, protein, and lipids have been developed. These flours were elaborated from different crops such as chickpeas (Camiletti et al, 2021), peanuts (Riveros et al, 2018), triticale (Borneo et al, 2016), amaranth (Villamán Diéguez et al, 2015), and Babassu mesocarps (Maniglia et al, 2017). The films made from these flours exhibited good optical, barrier, and mechanical characteristics resulting from the combination among mechanical properties from starch, oxygen barrier properties from proteins, and capacity of lipids to block transport of moisture.…”