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Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil

  • Federica Balestra
  • Vito Verardo
  • Silvia TappiEmail author
  • Maria Fiorenza Caboni
  • Marco Dalla Rosa
  • Santina Romani
Original Article
  • 11 Downloads

Abstract

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.

Keywords

Biscuits Packaging Quality Lipid oxidation Structural properties 

Notes

Acknowledgements

Vito Verardo thanks Spanish Ministry of Economy and Competitiveness (MINECO) for his “Ramon y Cajal” contract.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Federica Balestra
    • 1
  • Vito Verardo
    • 2
    • 3
  • Silvia Tappi
    • 4
    Email author
  • Maria Fiorenza Caboni
    • 1
    • 4
  • Marco Dalla Rosa
    • 1
    • 4
  • Santina Romani
    • 1
    • 4
  1. 1.Department of Agri-Food Science and TechnologyAlma Mater Studiorum, Università di BolognaCesenaItaly
  2. 2.Department of Nutrition and Food ScienceUniversity of GranadaGranadaSpain
  3. 3.Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research CentreUniversity of GranadaGranadaSpain
  4. 4.Interdepartmental Centre for Agri-Food Industrial ResearchAlma Mater Studiorum, Università di BolognaCesenaItaly

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