Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/342124
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMousavi Khaneghah, Amin-
dc.typeArtigopt_BR
dc.titleEffects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oilpt_BR
dc.contributor.authorTavakoli, Javad-
dc.contributor.authorSedaghat, Naser-
dc.contributor.authorKhaneghah, Amin Mousavi-
dc.subjectEstabilidade oxidativapt_BR
dc.subject.otherlanguageOxidative stabilitypt_BR
dc.description.abstractIn the present research, Baneh Kernels (BK) (Pistacia atlantica var mutica, wild pistachio) were packaged with laminated-type pouches of polyethylene/polyamide/polyethylene and polyester/aluminum foil/low-density polyethylene (PET/AL/LDPE) under two packaging conditions (vacuum and conventional conditions) and were stored for 12weeks at 20, 35, and 50(degrees)C. The oil of each sample was extracted and was evaluated for peroxide value, carbonyl value, total tocopherol, and total phenolic contents. No significant difference (p<0.05) between the peroxide and carbonyl values at 20 and 35 degrees C was observed while only an increase in these parameters (with a very small slope) was noted at 50 degrees C. High levels of oxidative stability of BK samples can be correlated with low reduction in the content of antioxidants, especially tocopherols during storage, while it (reduction) was noted as17.9% in the worst condition. In this regard, (PET/AL/LLDPE) under vacuum was identified as the best packaging condition. Practical applicationsBaneh Kernels (BK) can be used as a good source of oil due to high oxidative stability. Moreover, the suitable packaging material for BK as well as an adjusted storage condition until processing (extraction) could play an important role in improving oxidative stability. In this context, the introduced packaging in this study can be approached to keep the quality of BK. Also, the proposed temperature could reduce the adverse effects of storage before processingpt_BR
dc.relation.ispartofJournal of food processing and preservationpt_BR
dc.relation.ispartofabbreviationJ. food process. preserv.pt_BR
dc.publisher.cityHoboken, NJpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherWileypt_BR
dc.date.issued2019-
dc.date.monthofcirculationApr.pt_BR
dc.language.isoengpt_BR
dc.description.volume43pt_BR
dc.description.issuenumber4pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0145-8892pt_BR
dc.identifier.eissn1745-4549pt_BR
dc.identifier.doi10.1111/jfpp.13911pt_BR
dc.identifier.urlhttps://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13911pt_BR
dc.date.available2020-05-28T13:39:08Z-
dc.date.accessioned2020-05-28T13:39:08Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-05-28T13:39:08Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:16:16Z : No. of bitstreams: 1 000465462800010.pdf: 1164801 bytes, checksum: 0b1cb201b4c2c65811fa529c88e58f96 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-28T13:39:08Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/342124-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordPistachiopt_BR
dc.identifier.source000465462800010pt_BR
dc.creator.orcid0000-0001-5769-0004pt_BR
dc.type.formArtigo originalpt_BR
dc.identifier.articleide13911pt_BR
dc.description.sponsorNoteThis research was funded by Jahrom University and the Ferdowsi University of Mashhadpt_BR
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000465462800010.pdf1.14 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.