Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality

Pecan nut expeller cake (PNEC), a by-product of pecan oil extraction, was characterized and the effect of packaging and storage conditions was investigated. Samples were packaged under vacuum or in normal atmosphere and stored (10 or 20 ºC) for 12 months. Its composition, water and oil absorption, f...

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Autores principales: Marchetti, Lucas, Romero, Lílian Mónica, Andrés, Silvina Cecilia, Califano, Alicia Noemí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Ciencias Exactas
Antioxidant capacity
Fatty acid profile
Pecan nut expeller cake
Storage
TBARS
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/87189
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-87189
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Antioxidant capacity
Fatty acid profile
Pecan nut expeller cake
Storage
TBARS
spellingShingle Ciencias Exactas
Antioxidant capacity
Fatty acid profile
Pecan nut expeller cake
Storage
TBARS
Marchetti, Lucas
Romero, Lílian Mónica
Andrés, Silvina Cecilia
Califano, Alicia Noemí
Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
topic_facet Ciencias Exactas
Antioxidant capacity
Fatty acid profile
Pecan nut expeller cake
Storage
TBARS
description Pecan nut expeller cake (PNEC), a by-product of pecan oil extraction, was characterized and the effect of packaging and storage conditions was investigated. Samples were packaged under vacuum or in normal atmosphere and stored (10 or 20 ºC) for 12 months. Its composition, water and oil absorption, fatty acids profile, lipid oxidation (thiobarbituric acid reactive substances, TBARS), antioxidant activity [Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl] radical, DPPH<sup>•</sup> and [(2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation, ABTS<sup>•+</sup>), and microbiological quality were analyzed. PNEC showed high lipid and fiber contents (51.4 and 21.6 g/100g, respectively) with good water and oil absorption capacity. Vacuum storage at 10 ºC preserved antioxidant capacity (TBARS: malondialdehyde= 0.23 mg/kg, IC<sub>50</sub> DPPH = 9.0 mg/mL, and IC<sub>50</sub> ABTS = 21 mg/mL after one year storage). Extremely low mold and yeast levels were found in PNEC in low permeability vacuum packages, regardless of the storage temperature. Thus, PNEC could retain suitable quality attributes for up to 12 months using the right combination of packaging and temperature.
format Articulo
Articulo
author Marchetti, Lucas
Romero, Lílian Mónica
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author_facet Marchetti, Lucas
Romero, Lílian Mónica
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author_sort Marchetti, Lucas
title Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
title_short Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
title_full Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
title_fullStr Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
title_full_unstemmed Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
title_sort characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/87189
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