Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage

Autores
Labuckas, Diana; Lamarque, Alicia; Maestri, Damian
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Partially defatted walnut flour (WF) was stored (25 °C, 800 Lux) for an 8-month period and evaluated monthly in some protein properties and oil oxidative parameters. Transparent plastic-laminated (WFPL) and plastic-laminated, aluminium-coated (WFAC) packages were used. During the first 3 months, samples were more susceptible to endogenous hydrolysis; an increase in soluble peptide concentration was determined for both WFAC and WFPL. Minor changes between WFAC and WFPL were observed in protein electrophoretic patterns along storage period, but no differences were determined in total protein solubility. However, a progressive reduction in water-holding capacity (47% from time 0 to month 8) was observed for WFPL. A major effect of packaging material was found on lipid-quality parameters. Packaging materials’ barrier to light effectively protect WF against polyunsaturated FA degradation and oil oxidation. Lipids from WF stored in plastic-laminated packages showed decreasing double-bond index values (from 1.71 at initial time, to 1.45 after 6 months of storage) and increasing oxidation rates along storage test. Aluminium-coated packages can be used to keep quality of WF for 8 months at room temperature.
Fil: Labuckas, Diana. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Lamarque, Alicia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Materia
Oil
Oxidative Stability
Packaging
Walnut Flour
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13019
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storageLabuckas, DianaLamarque, AliciaMaestri, DamianOilOxidative StabilityPackagingWalnut Flourhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Partially defatted walnut flour (WF) was stored (25 °C, 800 Lux) for an 8-month period and evaluated monthly in some protein properties and oil oxidative parameters. Transparent plastic-laminated (WFPL) and plastic-laminated, aluminium-coated (WFAC) packages were used. During the first 3 months, samples were more susceptible to endogenous hydrolysis; an increase in soluble peptide concentration was determined for both WFAC and WFPL. Minor changes between WFAC and WFPL were observed in protein electrophoretic patterns along storage period, but no differences were determined in total protein solubility. However, a progressive reduction in water-holding capacity (47% from time 0 to month 8) was observed for WFPL. A major effect of packaging material was found on lipid-quality parameters. Packaging materials’ barrier to light effectively protect WF against polyunsaturated FA degradation and oil oxidation. Lipids from WF stored in plastic-laminated packages showed decreasing double-bond index values (from 1.71 at initial time, to 1.45 after 6 months of storage) and increasing oxidation rates along storage test. Aluminium-coated packages can be used to keep quality of WF for 8 months at room temperature.Fil: Labuckas, Diana. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Lamarque, Alicia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaWiley2011-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13019Labuckas, Diana; Lamarque, Alicia; Maestri, Damian; Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage; Wiley; International Journal of Food Science and Technology; 46; 7; 2-2011; 1388-13971365-2621enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02632.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2011.02632.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:47:55Zoai:ri.conicet.gov.ar:11336/13019instacron: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 09:47:55.633CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
title Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
spellingShingle Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
Labuckas, Diana
Oil
Oxidative Stability
Packaging
Walnut Flour
title_short Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
title_full Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
title_fullStr Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
title_full_unstemmed Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
title_sort Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
dc.creator.none.fl_str_mv Labuckas, Diana
Lamarque, Alicia
Maestri, Damian
author Labuckas, Diana
author_facet Labuckas, Diana
Lamarque, Alicia
Maestri, Damian
author_role author
author2 Lamarque, Alicia
Maestri, Damian
author2_role author
author
dc.subject.none.fl_str_mv Oil
Oxidative Stability
Packaging
Walnut Flour
topic Oil
Oxidative Stability
Packaging
Walnut Flour
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Partially defatted walnut flour (WF) was stored (25 °C, 800 Lux) for an 8-month period and evaluated monthly in some protein properties and oil oxidative parameters. Transparent plastic-laminated (WFPL) and plastic-laminated, aluminium-coated (WFAC) packages were used. During the first 3 months, samples were more susceptible to endogenous hydrolysis; an increase in soluble peptide concentration was determined for both WFAC and WFPL. Minor changes between WFAC and WFPL were observed in protein electrophoretic patterns along storage period, but no differences were determined in total protein solubility. However, a progressive reduction in water-holding capacity (47% from time 0 to month 8) was observed for WFPL. A major effect of packaging material was found on lipid-quality parameters. Packaging materials’ barrier to light effectively protect WF against polyunsaturated FA degradation and oil oxidation. Lipids from WF stored in plastic-laminated packages showed decreasing double-bond index values (from 1.71 at initial time, to 1.45 after 6 months of storage) and increasing oxidation rates along storage test. Aluminium-coated packages can be used to keep quality of WF for 8 months at room temperature.
Fil: Labuckas, Diana. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Lamarque, Alicia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
description Partially defatted walnut flour (WF) was stored (25 °C, 800 Lux) for an 8-month period and evaluated monthly in some protein properties and oil oxidative parameters. Transparent plastic-laminated (WFPL) and plastic-laminated, aluminium-coated (WFAC) packages were used. During the first 3 months, samples were more susceptible to endogenous hydrolysis; an increase in soluble peptide concentration was determined for both WFAC and WFPL. Minor changes between WFAC and WFPL were observed in protein electrophoretic patterns along storage period, but no differences were determined in total protein solubility. However, a progressive reduction in water-holding capacity (47% from time 0 to month 8) was observed for WFPL. A major effect of packaging material was found on lipid-quality parameters. Packaging materials’ barrier to light effectively protect WF against polyunsaturated FA degradation and oil oxidation. Lipids from WF stored in plastic-laminated packages showed decreasing double-bond index values (from 1.71 at initial time, to 1.45 after 6 months of storage) and increasing oxidation rates along storage test. Aluminium-coated packages can be used to keep quality of WF for 8 months at room temperature.
publishDate 2011
dc.date.none.fl_str_mv 2011-02
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/11336/13019
Labuckas, Diana; Lamarque, Alicia; Maestri, Damian; Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage; Wiley; International Journal of Food Science and Technology; 46; 7; 2-2011; 1388-1397
1365-2621
url http://hdl.handle.net/11336/13019
identifier_str_mv Labuckas, Diana; Lamarque, Alicia; Maestri, Damian; Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage; Wiley; International Journal of Food Science and Technology; 46; 7; 2-2011; 1388-1397
1365-2621
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02632.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2011.02632.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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 13.069144

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