Efecto del tipo de envase en la estabilidad oxidativa del piñón de pino (Pinus pinea L.) cultivado en Chile

Translated title of the contribution: Effect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile

Carolina Henríquez, Verónica Loewe, JORGE ANDRES SAAVEDRA TORRICO, ANDRES IGNACIO CORDOVA SUAREZ, Mariane Lutz

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

Pine nut (Pinus pinea L.) is a nutritious, expensive tree nut. During storage, it is exposed to a wide range of environmental deteriorative conditions. This study describes the oxidative stability of pine nuts kept in pouches made of three different packaging materials and stored at three different temperatures. The packaging materials evaluated were low-density polyethylene (LDP), high-density polyethylene (HDP), and high-barrier metallized film (MF). Temperatures evaluated were 4, 20, and 60°C. In addition, a control unpacked sample was also evaluated in identical conditions. The oxidative parameters evaluated were acid value and peroxide value. Data analyses include a shelf-life study and a principal component analysis. The results obtained indicate what the best packaging material at 20°C was MF with a shelf-life of 703 d. At 4°C, the shelf-life of pine nuts stored in HDP was 1148 d. It is concluded that it is fundamental to use an adequate packaging to protect the seeds from environmental conditions that promote deterioration.

Translated title of the contributionEffect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile
Original languageSpanish
Pages (from-to)255-262
Number of pages8
JournalCYTA - Journal of Food
Volume16
Issue number1
DOIs
StatePublished - 1 Jan 2018

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