Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Vélez Sarsfield 1611, Córdoba, 5000, Argentina.
Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Ciudad Universitaria, Ing. Agr. Félix Aldo Marrone 746, Córdoba, 5000, Argentina.
J Food Sci. 2021 Jan;86(1):61-67. doi: 10.1111/1750-3841.15559. Epub 2020 Dec 17.
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 APPLICATION: Discarded 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.
本研究旨在评估以鹰嘴豆粉制成的可生物降解包装对葵花籽油氧化的保护作用。使用铸造技术制备了鹰嘴豆粉薄膜。为了研究储存时间对薄膜性能的影响，将鹰嘴豆粉薄膜在 25°C 和 52%相对湿度下储存 60 天。此外，将葵花油样品包装在鹰嘴豆粉包装（CP）中，并在 25°C 下储存 60 天。评估了脂质氧化指标。结果表明，在储存过程中，鹰嘴豆膜的穿刺力和红色值（a*）没有明显变化。拉伸强度、杨氏模量（YM）和黄度（b*）增加，而水分含量（MC）、伸长率（%E）、溶解度（%S）、水蒸气透过率（WVP）和亮度（L*）降低。微观图像显示，在储存第 60 天，薄膜网络中存在少量裂纹。与对照处理相比，在高阻隔塑料袋和 CP 中储存的葵花油的共轭二烯和过氧化物值在储存过程中增加较少。CP 有助于保持葵花油样品的化学质量，证明是开发可用于油性食品保存的生物降解包装的有前途的替代品。实际应用：废弃的鹰嘴豆粒是指从可销售的谷物中分离出来的分裂和不同颜色的谷物，是工业副产品。这些谷物目前用于饲料，构成了低商业价值的有营养生物质。鹰嘴豆粉是制造可生物降解薄膜的潜在材料。该策略可以提高鹰嘴豆产业的附加值，将副产品转化为具有开发经济食品包装材料潜力的原料。使用鹰嘴豆包装来保存葵花油可能是包装植物油或高脂质含量食品的替代方法，减少了不可生物降解袋的使用。
