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Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil
- Source :
- J Food Sci Technol
- Publication Year :
- 2019
-
Abstract
- Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used. The control included orientated polypropylene (OPP), while the innovative materials contained poly-lactic acid or OPP with a pro-oxidant additive, ethylene vinyl acetate. The physical (moisture, water activity, hardness/crispness) and chemical (peroxide value, conjugated dienes and trienes, and hexanal and nonanal formation) changes of biscuits were monitored during accelerated storage (35°C and 50% of relative humidity for 105days). Packaging materials did not have significant impact on textural quality of biscuits. Instead remarkable differences were observed during storage in the evolution of different lipid oxidation compounds, moisture content and water activity among differently packed biscuits. A new ecofriendly packaging showed the best performances in terms of physico-chemical quality of biscuits. The obtained results provide useful information for industrial application.
- Subjects :
- Materials science
food.ingredient
Water activity
01 natural sciences
Hexanal
chemistry.chemical_compound
0404 agricultural biotechnology
food
Lipid oxidation
Peroxide value
Food science
Polypropylene
Moisture
Structural properties
Sunflower oil
010401 analytical chemistry
Ethylene-vinyl acetate
04 agricultural and veterinary sciences
040401 food science
Quality
0104 chemical sciences
chemistry
Packaging
Original Article
Biscuit
Food Science
Subjects
Details
- ISSN :
- 00221155
- Volume :
- 56
- Issue :
- 10
- Database :
- OpenAIRE
- Journal :
- Journal of food science and technology
- Accession number :
- edsair.doi.dedup.....09fad04f649a89f55ac5523197af7eb3