Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.
Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina.
J Food Sci. 2023 Apr;88(4):1237-1252. doi: 10.1111/1750-3841.16489. Epub 2023 Feb 15.
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. PRACTICAL APPLICATION: Discarded chickpeas and chickpea husks constitute byproducts from the chickpea industry. The grain husks are currently discarded or marketed at a very low cost, constituting a novel residue with antioxidant properties. Considering the growing interest in sustainability and the circular economy, this investigation proposes the utilization of nutritional materials to prepare edible coatings. The chickpea-based coatings loaded with polyphenol extract (obtained from the husk of chickpea) demonstrated to have a protective effect against lipid oxidation process in sunflower seeds, which represent a good alternative to be used for the food industry to increase the shelf life of lipid foods.
本研究的目的是评估添加多酚的鹰嘴豆基可食用涂层对烤葵花籽在整个储存过程中的化学、微生物和感官质量的保护作用。制备了四种不同的样品：烤葵花籽（对照样品，SF-C）、添加 BHT 的烤葵花籽（SF-BHT）、添加鹰嘴豆基涂层的烤葵花籽（SF-CCs）和添加鹰嘴豆基涂层和鹰嘴豆多酚提取物的烤葵花籽（SF-CCPE）。将样品在室温下储存 60 天，并分析其化学、微生物和感官参数。还研究了新鲜样品的可接受性。鹰嘴豆基涂层的使用有效地延缓了脂质氧化过程，但在涂层中添加鹰嘴豆多酚增强了保护作用。在储存的第 60 天，SF-CCPE 和 SF-BHT 之间在过氧化物和共轭二烯值、饱和/不饱和比和己醛含量方面没有统计学上的显著差异。与 SF-CCPE 相比，SF-CCs 中亚油酸含量显著降低。添加含有鹰嘴豆抗氧化剂的鹰嘴豆涂层没有改变葵花籽的风味，并且是消费者最接受的处理方法。在 SF-CC、SF-CCPE 和 SF-BHT 中，不良风味（纸板味和氧化味）的形成较少，但这些处理之间没有发现显著差异。在储存过程中，没有样品出现微生物污染或细菌、酵母和霉菌增加的情况。鹰嘴豆基涂层能够延缓烤葵花籽中的脂质氧化，证明它是一种很好的天然方法，可以保存高脂质含量的食品。实际应用：废弃的鹰嘴豆和鹰嘴豆皮是鹰嘴豆产业的副产品。谷物的豆皮目前被丢弃或以非常低的价格出售，是一种具有抗氧化特性的新型残留物。考虑到对可持续性和循环经济的兴趣日益浓厚，本研究提出利用营养材料制备可食用涂层。用多酚提取物（从鹰嘴豆皮中提取）负载的鹰嘴豆基涂层在葵花籽中表现出对脂质氧化过程的保护作用，这为食品工业提供了一种很好的替代方案，可用于延长脂质食品的保质期。
