Affiliation:
1. Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology Paraná Brazil
2. Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança Bragança Portugal
Abstract
AbstractBrazil nuts are largely consumed either as a whole or as an ingredient in different food products. These seeds are rich in lipids that are susceptible to oxidation, which is the most common cause of deterioration in their sensory and nutritional quality. Active food packagings are a potential strategy to prevent food lipid oxidation. In this work, thermoplastic starch/poly (butylene adipate–co–terephthalate) (TPS/PBAT) containing water‐soluble curcumin and pinhão (Araucaria angustifolia) extract as natural antioxidants were used to package Brazil nuts (Bertholletia excelsa). Packaged nuts were stored under different temperatures and analysed for up to 30 days of storage. The lipid profile of the oil extracted from the nuts before packaging showed that it is rich in unsaturated fatty acids. The UV–Vis spectra were organized into an augmented matrix and then into a principal component analysis (PCA). Results showed that for 10°C, the control TPS/PBAT film and the film containing pinhão extract resulted in the best preservation. When evaluated at 25°C, the nuts packed in films that contained water‐soluble curcumin presented the best oxidative stability until the 15th day of storage. After this period, the oxidation reactions were significant for all samples, indicating a possible compromise on the sensory and nutritional quality of Brazil nuts.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Subject
Mechanical Engineering,General Materials Science,General Chemistry
Cited by
1 articles.
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