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

Carolina Henríquez, Verónica Loewe, Jorge Saavedra, Andrés Córdova, Mariane Lutz

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

5 Citas (Scopus)

Resumen

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.

Título traducido de la contribuciónEffect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile
Idioma originalEspañol
Páginas (desde-hasta)255-262
Número de páginas8
PublicaciónCYTA - Journal of Food
Volumen16
N.º1
DOI
EstadoPublicada - 1 ene. 2018
Publicado de forma externa

Palabras clave

  • Pine nut
  • lipids
  • oxidation
  • packaging materials
  • shelf-life

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