Advisor(s)
Abstract(s)
One of the traditional residues obtained from pinhão seeds (Araucaria angustifolia (Bertol.) Kuntze) consists of an aqueous
extract produced from the cooking process, which presents a significant concentration of phenolic compounds with antioxidant
properties. In this work, soy protein isolate (SPI) films with different concentrations of pinhão cooking water extract (EP, 0.5, 1,
and 2% wt/wt) were produced and physical properties, microstructure, and antioxidant capacity were investigated. The films
were applied as packaging (as sachet-type) for linseed oil, and the oil oxidative stability was evaluated during 10 days under
accelerated storage condition (60 °C) by conventional procedures (peroxide index, specific extinction coefficient, and UV-Vis
spectrophotometry) and by multivariate curve resolution with alternating least squares (MCR-ALS) chemometric method. The
film with EP contributed to the oxidative stability of linseed oil being an interesting alternative of active biodegradable packaging
for edible oils.
Description
Keywords
Active packaging Antioxidant capacity Biopolymers Chemometrics Lipid oxidation Pinhão seed coats
Citation
Souza, Karen Cristine de; Correa, Luana Gabrielle; da Silva, Tamires Barlati Vieira; Moreira, Thaysa Fernandes Moya; de Oliveira, Anielle; Sakanaka, Lyssa Setsuko; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Valderrama, Patrícia; Leimann, Fernanda Vitória; Shirai, Marianne Ayumi (2020). Soy protein isolate films incorporated with pinhão (Araucaria angustifolia (Bertol.) Kuntze) extract for potential use as edible oil active packaging. Food and Bioprocess Technology. ISSN 1935-5130. 13:6, p. 998-1008