Open AccessChemical and physical changes during storage of differently packed biscuits formulated with sunflower oil
Author(s) -
Federica Balestra,
Vito Verardo,
Silvia Tappi,
Maria Caboni,
Marco Dalla Rosa,
Santina Romani
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-03918-z
Subject(s) - hexanal , sunflower oil , food science , peroxide value , food packaging , relative humidity , ethylene vinyl acetate , moisture , lipid oxidation , polypropylene , materials science , nonanal , water activity , acid value , active packaging , chemistry , water content , composite material , organic chemistry , polymer , physics , engineering , copolymer , thermodynamics , antioxidant , biochemistry , geotechnical engineering
Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used. The control included orientated polypropylene (OPP), while the innovative materials contained poly-lactic acid or OPP with a pro-oxidant additive, ethylene vinyl acetate. The physical (moisture, water activity, hardness/crispness) and chemical (peroxide value, conjugated dienes and trienes, and hexanal and nonanal formation) changes of biscuits were monitored during accelerated storage (35 °C and 50% of relative humidity for 105 days). Packaging materials did not have significant impact on textural quality of biscuits. Instead remarkable differences were observed during storage in the evolution of different lipid oxidation compounds, moisture content and water activity among differently packed biscuits. A new ecofriendly packaging showed the best performances in terms of physico-chemical quality of biscuits. The obtained results provide useful information for industrial application.