Storage and preservation of dry pasta into biodegradable packaging made from triticale flour.
Biomaterial
Cooking quality
Packaging
Pasta quality
Shelf life
Triticale
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Feb 2020
Feb 2020
Historique:
revised:
26
07
2019
accepted:
09
09
2019
entrez:
3
3
2020
pubmed:
3
3
2020
medline:
3
3
2020
Statut:
ppublish
Résumé
We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from triticale flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of films and technologic and microbiological quality of pasta were performed. Biodegradable bags presented adequate properties during storage. There was no microbiological growth or differences in moisture and breaking force of dry pasta within both types of packaging during storage. Cooking quality of pasta was not affected by the type of packaging or storage time. We also studied the antioxidant capacity of pasta enriched with partially-deoiled-chia flour during storage in both types of packaging. A decrease in the antioxidant activity measured by ABTS assay was found at 45 days of storage in pasta packaged in biodegradable bags. Nevertheless, the total phenolic content and the antioxidant activity evaluated by FRAP method did not change significantly with time or type of packaging.
Identifiants
pubmed: 32116378
doi: 10.1007/s13197-019-04102-z
pii: 4102
pmc: PMC7016091
doi:
Types de publication
Journal Article
Langues
eng
Pagination
693-701Informations de copyright
© Association of Food Scientists & Technologists (India) 2019.
Déclaration de conflit d'intérêts
Conflict of interestThe authors report no conflict of interest.
Références
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