Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging

International Journal of Food Science and Technology

Volumn 53, Issue 4, 2018, Pages 969-975

  Riveros, Cecilia G ^a   Martin, M Paula ^a   Aguirre, Alicia ^a   Grosso, Nelson R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Barrier; film; flour; peanut; preserving; protein; rancidity; stability

Indexed keywords

CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; FILM PREPARATION; FILMS; OILS AND FATS; OILSEEDS; PACKAGING; PACKAGING MACHINES; PROTEINS; SUNFLOWER OIL; TENSILE STRENGTH;

BARRIER; FLOUR; PEANUT; PRESERVING; RANCIDITY;

FOOD STORAGE;

EID: 85043569120     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13670     Document Type: Article

References (40)

1. Aguirre, A., Borneo, R. & León, A.E. (2011). Properties of triticale flour protein based films. Lebensmittel Wissenschaft und- Technologie, 44, 1853–1858.
2. Alaiz, M., Navarro, J.L., Girón, J. & Vioque, E. (1992). Amino acid analysis by high performance chromatography alter derivatization with dietil ethoxymethylenemalonate. Journal of Chromatography, 591, 181–186.
3. Andrade-Mahecha, M.M., Tapia-Blácido, D.R. & Menegalli, F.C. (2012). Development and optimization of biodegradable films based on achira flour. Carbohydrate Polymers, 88, 449–458.
4. AOAC (2006). Official Methods of Analysis of the AOAC. Gaithersburg, MD, USA: Association of Official Analytical Chemists.
5. AOCS (2017). Officials Methods and Recommended Practices of the AOACS. IL, USA: The American Oil Chemists’ Society.
6. Araujo-Farro, P.C. (2008). Development and Optimization of Biodegradables Films Made of Products Derivated from “Royal” Variety Quinoa (Chenopodium Quinoa Willdenow) Seeds (PhD thesis). Unicamp, Brazil.
7. ASTM (2012). Annual Book of ASTM Standards. Philadelphia, PA, USA: American Society for Testing and Materials.
8. Atarés, L., Bonilla, J. & Chiralt, A. (2010). Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 100, 678–687.
9. Balaguer, M.P., Fajardo, P., Gartner, H., Gomez-Estaca, J., Gavara, R. & Almenar, E. (2014). Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin. International Journal of Food Microbiology, 173, 62–71.
10. Borneo, R., Alba, N. & Aguirre, A. (2016). New films based on triticale flour: Properties and effects of storage Time. Journal of Cereal Science, 68, 82–87.
11. Cao, N., Fu, Y. & He, J. (2007). Preparation and physical properties of soy protein isolate and gelatin composite films. Food Hydrocolloids, 21, 1153–1162.
12. COI (2001). Método de Análisis, Prueba Espectrofotométrica en el Ultravioleta. Document COI/T, 20/Doc. no. 19/Rev. 1. Madrid: International Olive Oil Council.
13. Condés, M.C., Añón, M.C. & Mauri, A.N. (2015). Amaranth protein films from high pressure treated proteins. Journal of Food Engineering, 166, 38–44.
14. Condés, M.C., Añón, M.C., Dufresne, A. & Mauri, A.N. (2018). Composite and nanocomposite films based on amaranth biopolymers. Food Hydrocolloids, 74, 159–167.
15. Davis, J. P. & Dean, L. L. (2016). Peanut Composition, Flavor and Nutrition. In: Peanuts. Genetics, Processing, and Utilization (edited by T. Stalker & R. Wilson). Pp. 289–345. IL, USA: AOCS Press.
16. De Moraes Crizel, T., Haas Costa, T.M., De Oliveira Rios, A. & Hickmann Flôres, S. (2016). Valorization of food-grade industrial waste in the obtaining active biodegradable films for packaging. Industrial Crops and Products, 87, 218–228.
17. Gayol, M.F., Pramparo, M.C., Nepote, V., Fernandez, H. & Grosso, N.R. (2013). Optimization of the protein concentration process from residual peanut oil-cake. Grasas y aceites, 64, 489–496.
18. Gong, K.-J., Shi, A.-M., Liu, H.-Z. et al. (2016). Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate. Journal of Food Engineering, 170, 33–40.
19. Grosso, N.R., Nepote, V., Giannuzzo, N. & Guzmán, C.A. (2002). Composición porcentual de ácidos grasos y de esteroles de algunos genotipos de especies silvestres de maní. Anales de la Asociación Química Argentina (Journal of the Argentine Chemical Society), 90, 45–53.
20. Guillen, M.D. & Goicoechea, E. (2008). Formation of oxygenated a, b-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles. Food Chemistry, 111, 157–164.
21. Han, J.H. (2014). Edible films and coatings: a review. In: Innovations in Food Packaging (edited by J.H. Han). Pp. 213–255 GA, USA: Elsevier Ltd.
22. Laemmli, U. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 681–685.
23. Li, C., Xue, H., Chen, Z., Ding, Q. & Wang, X. (2014). Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating. Food Research International, 57, 1–7.
24. Li, C., Zhu, W., Xue, H., Chen, Z., Chen, Y. & Wang, X. (2015). Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time. Food Hydrocolloids, 43, 322–328.
25. Liu, C.-C., Tellez-Garay, A.M. & Castell-Perez, M.E. (2004). Physical and mechanical properties of peanut protein Films. Lebensmittel Wissenschaft und- Technologie, 37, 731–738.
26. Liu, Y., Zhao, G., Zhao, M., Ren, J. & Yang, B. (2012). Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction. Food Chemistry, 131, 901–906.
27. Maniglia, B.C., Tessaro, L., Lucas, A.A. & Tapia-Blácido, D.R. (2017). Bioactive films based on babassu mesocarp flour and starch. Food Hydrocolloids, 70, 383–391.
28. Mestrallet, M.G., Carnacini, L., Días, M.J. et al. (2004). Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses. Grasas y Aceites, 55, 401–408.
29. Pelissari, F. M., Andrade-Mahecha, M. M., do Amaral Sobral, P. J. & Menegalli, F. C. (2013). Optimization of process conditions for the production of films based on the flour from plantain bananas (Musa paradisiaca). Lebensmittel Wissenschaft und- Technologie, 52, 1–11.
30. Piñeros-Hernandez, D., Medina-Jaramillo, C., López-Córdoba, A. & Goyanes, S. (2017). Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging. Food Hydrocolloids, 63, 488–495.
31. Romero, V., Borneo, R., Passalacqua, N. & Aguirre, A. (2016). Biodegradable films obtained from triticale (x Triticosecale Wittmack) flour activated with natamycin for cheese packaging. Food Packaging and Shelf Life, 10, 54–59.
32. Scarlat, N., Dallemand, J.-F., Monforti-Ferrario, F. & Nita, V. (2015). The role of biomass and bioenergy in a future bioeconomy: Policies and facts. Environmental Development, 15, 3–34.
33. Sokal, R.R. & Rohlf, F.J. (1994). Biometry: Principles and Practices of Statistics in Biological Research. Pp. 1–887. San Francisco: W.H. Freeman
34. Sun, Q., Sun, C. & Xiong, Liu. (2013). Mechanical, barrier and morphological properties of pea starch and peanut protein isolate blend films. Carbohydrate Polymers, 98, 630–637.
35. Tapia-Blácido, D., Sobral, P.J.A. & Menegalli, F.C. (2005). Development and characterization of edible films based on amaranth flour (Amaranthus caudatus). Journal of Food Engineering, 67, 215–223.
36. USDA (2017). Online reference included in article [Internet document] URL https://ndb.nal.usda.gov/ndb/search/list. Accessed 10/04/2017.
37. Valderrama Solano, A.C. & Rojas de Gante, C. (2014). Development of biodegradable films based on blue corn flour with potential applications in food packaging. Effects of plasticizers on mechanical, thermal, and microstructural properties of flour films. Journal of Cereal Science, 60, 60–66.
38. Villamán Diéguez, M. C., Pelissari, F. M., do Amaral Sobral, P. J. & Menegalli, F. C. (2015). Effect of process conditions on the production of nanocomposite Films based on amaranth flour and montmorillonite. Lebensmittel Wissenschaft und- Technologie, 61, 70–79.
39. Wu, H., Wang, Q., Ma, T. & Ren, J. (2009). Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Research International, 42, 343–348.
40. Yang, L. & Paulson, A.T. (2000). Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International, 33, 571–578.