Riveros Cecilia G, Nepote Valeria, Grosso Nelson R
Química Biológica, FCA-UNC, IMBIV-CONICET, X5016GCA Córdoba, Argentina.
IMBIV-CONICET, ICTA, Facultad de Ciencias Exactas, Físicas y Naturales, UNC, X5016GCA Córdoba, Argentina.
J Sci Food Agric. 2016 Jan 15;96(1):183-91. doi: 10.1002/jsfa.7080. Epub 2015 Feb 6.
Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage.
50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg mL(-1) were observed for thyme and basil, respectively. On storage day 40, peroxide values were 80.68, 70.28, 68.43, 49.31 and 33.87 mEq O2 kg(-1) in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T) and butylated hydroxytoluene (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavour intensity ratings. On storage day 40, roasted sunflower flavour intensity ratings were higher in RS-CMC-T and RS-CMC-A.
Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.
葵花籽易通过脂质氧化产生酸败和异味。可食用涂层和精油已被证明在不同食品中具有抗氧化特性。本研究的目的是评估使用可食用涂层以及百里香和罗勒精油对储存期间烤葵花籽的化学和感官质量参数的综合影响。
百里香和罗勒的50%二苯基苦味酰基自由基（DPPH）抑制浓度（IC50）值分别为0.278和0.0997μg mL⁻¹。在储存第40天时，烤葵花籽（RS）、羧甲基纤维素（CMC）涂层烤葵花籽（RS-CMC）、添加罗勒的CMC涂层烤葵花籽（RS-CMC-A）、百里香（RS-CMC-T）和丁基羟基甲苯（RS-CMC-BHT）的过氧化值分别为80.68、70.28、68.43、49.31和33.87 mEq O₂ kg⁻¹。RS-CMC-T和RS-CMC-BHT在储存期间的过氧化值、共轭二烯和对茴香胺值最低。RS-CMC-BHT、RS-CMC-T和RS-CMC-A的氧化味和纸板味强度评级最低。在储存第40天时，RS-CMC-T和RS-CMC-A的烤葵花籽风味强度评级较高。
添加到CMC涂层中的百里香和罗勒精油在储存期间提高了该产品的感官稳定性，但只有百里香精油提高了其化学稳定性。
