Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags

Autores
Martín, María Paula; Nepote, Valeria; Grosso, Nelson
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this study was to compare the chemical, microbiological, and sensory stability of rawpeanuts packaged in high barrier plastic bags (EVOH) under vacuum and in regular polypropylene (PP)ventilated bags during 60 days of storage at 40 C. The peroxide value showed a higher increase (from0.38 to 0.95 meqO2/Kg) in PP samples than in EVOH samples (from 0.38 to 0.63 meqO2/Kg) duringstorage. The highest free fatty acids value (0.60g oleic acid/100g peanut oil) was reached by EVOHsamples at day 60. The samples packaged in PP pouches showed a significantly higher oleic/linoleic ratio(15.94) and lower iodine value (78.07) with respect to EVOH (13.80 and 80.30, respectively) at the end ofstorage. A greater decrease of a-tocopherol was observed in PP ventilated bags (from 27.78 to 23.24 mg/100g oil) than in EVOH bags (from 27.78 to 25.10 mg/100g oil). At storage day 60, only molds weredetected for both peanut samples but EVOH (2900 CFU/g) showed higher values than PP (2170 CFU/g). Anincrease of the cardboard flavor and a decrease of roasted peanutty were greater in PP samples. TheEVOH bags preserve raw peanuts with better quality in comparison with PP bags.
Fil: Martín, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
Peanut
Oxidation
Storage
Quality
Packaging
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22591
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/22591
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bagsMartín, María PaulaNepote, ValeriaGrosso, NelsonPeanutOxidationStorageQualityPackaginghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The purpose of this study was to compare the chemical, microbiological, and sensory stability of rawpeanuts packaged in high barrier plastic bags (EVOH) under vacuum and in regular polypropylene (PP)ventilated bags during 60 days of storage at 40 C. The peroxide value showed a higher increase (from0.38 to 0.95 meqO2/Kg) in PP samples than in EVOH samples (from 0.38 to 0.63 meqO2/Kg) duringstorage. The highest free fatty acids value (0.60g oleic acid/100g peanut oil) was reached by EVOHsamples at day 60. The samples packaged in PP pouches showed a significantly higher oleic/linoleic ratio(15.94) and lower iodine value (78.07) with respect to EVOH (13.80 and 80.30, respectively) at the end ofstorage. A greater decrease of a-tocopherol was observed in PP ventilated bags (from 27.78 to 23.24 mg/100g oil) than in EVOH bags (from 27.78 to 25.10 mg/100g oil). At storage day 60, only molds weredetected for both peanut samples but EVOH (2900 CFU/g) showed higher values than PP (2170 CFU/g). Anincrease of the cardboard flavor and a decrease of roasted peanutty were greater in PP samples. TheEVOH bags preserve raw peanuts with better quality in comparison with PP bags.Fil: Martín, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaElsevier Science2016-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22591Martín, María Paula; Nepote, Valeria; Grosso, Nelson; Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags; Elsevier Science; LWT - Food Science and Technology; 68; 5-2016; 174-1820023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.12.031info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643815303881info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:32Zoai:ri.conicet.gov.ar:11336/22591instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:41:33.373CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
title Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
spellingShingle Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
Martín, María Paula
Peanut
Oxidation
Storage
Quality
Packaging
title_short Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
title_full Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
title_fullStr Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
title_full_unstemmed Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
title_sort Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
dc.creator.none.fl_str_mv Martín, María Paula
Nepote, Valeria
Grosso, Nelson
author Martín, María Paula
author_facet Martín, María Paula
Nepote, Valeria
Grosso, Nelson
author_role author
author2 Nepote, Valeria
Grosso, Nelson
author2_role author
author
dc.subject.none.fl_str_mv Peanut
Oxidation
Storage
Quality
Packaging
topic Peanut
Oxidation
Storage
Quality
Packaging
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The purpose of this study was to compare the chemical, microbiological, and sensory stability of rawpeanuts packaged in high barrier plastic bags (EVOH) under vacuum and in regular polypropylene (PP)ventilated bags during 60 days of storage at 40 C. The peroxide value showed a higher increase (from0.38 to 0.95 meqO2/Kg) in PP samples than in EVOH samples (from 0.38 to 0.63 meqO2/Kg) duringstorage. The highest free fatty acids value (0.60g oleic acid/100g peanut oil) was reached by EVOHsamples at day 60. The samples packaged in PP pouches showed a significantly higher oleic/linoleic ratio(15.94) and lower iodine value (78.07) with respect to EVOH (13.80 and 80.30, respectively) at the end ofstorage. A greater decrease of a-tocopherol was observed in PP ventilated bags (from 27.78 to 23.24 mg/100g oil) than in EVOH bags (from 27.78 to 25.10 mg/100g oil). At storage day 60, only molds weredetected for both peanut samples but EVOH (2900 CFU/g) showed higher values than PP (2170 CFU/g). Anincrease of the cardboard flavor and a decrease of roasted peanutty were greater in PP samples. TheEVOH bags preserve raw peanuts with better quality in comparison with PP bags.
Fil: Martín, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description The purpose of this study was to compare the chemical, microbiological, and sensory stability of rawpeanuts packaged in high barrier plastic bags (EVOH) under vacuum and in regular polypropylene (PP)ventilated bags during 60 days of storage at 40 C. The peroxide value showed a higher increase (from0.38 to 0.95 meqO2/Kg) in PP samples than in EVOH samples (from 0.38 to 0.63 meqO2/Kg) duringstorage. The highest free fatty acids value (0.60g oleic acid/100g peanut oil) was reached by EVOHsamples at day 60. The samples packaged in PP pouches showed a significantly higher oleic/linoleic ratio(15.94) and lower iodine value (78.07) with respect to EVOH (13.80 and 80.30, respectively) at the end ofstorage. A greater decrease of a-tocopherol was observed in PP ventilated bags (from 27.78 to 23.24 mg/100g oil) than in EVOH bags (from 27.78 to 25.10 mg/100g oil). At storage day 60, only molds weredetected for both peanut samples but EVOH (2900 CFU/g) showed higher values than PP (2170 CFU/g). Anincrease of the cardboard flavor and a decrease of roasted peanutty were greater in PP samples. TheEVOH bags preserve raw peanuts with better quality in comparison with PP bags.
publishDate 2016
dc.date.none.fl_str_mv 2016-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22591
Martín, María Paula; Nepote, Valeria; Grosso, Nelson; Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags; Elsevier Science; LWT - Food Science and Technology; 68; 5-2016; 174-182
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22591
identifier_str_mv Martín, María Paula; Nepote, Valeria; Grosso, Nelson; Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags; Elsevier Science; LWT - Food Science and Technology; 68; 5-2016; 174-182
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.12.031
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643815303881
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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