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

L. Marchetti; L. Romero; S. C. Andrés; A. N. Califano

doi:10.3989/gya.0667171

Autores/as

L. Marchetti Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA https://orcid.org/0000-0002-0451-2826
L. Romero Laboratorio de Investigación y Desarrollo de Métodos Analíticos (LIDMA), CONICET https://orcid.org/0000-0003-3020-1746
S. C. Andrés Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA https://orcid.org/0000-0002-4032-9607
A. N. Califano Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA https://orcid.org/0000-0002-3872-4130

DOI:

https://doi.org/10.3989/gya.0667171

Palabras clave:

Almacenamiento, Antioxidante, Perfil de ácidos grasos, TBARS, Torta de prensada de nuez pecan

Resumen

La torta de prensada de nuez de pecan (PNEC), un sub-producto dela extracción de aceite de pecan, fue caracterizado y se investigó el efecto del embalaje y condiciones de almacenamiento. Las muestras fueron envasadas con y sin vacío y almacenadas (10 o 20ºC) durante 12 meses. Se analizó la composición, absorción de agua y aceite, perfiles de ácidos grasos, oxidación lipídica (sustancias reactivas al ácido tiobarbitúrico, TBARS), actividad antioxidante [radical (difenil-1-(2,4,6-trinitrofenil) hidracilo] DPPH^● y catión radical [ácido (2,2′-azinobis-(3-etilbenzotiazolin-6-sulfónico)], ABTS^●+) y calidad microbiológica. El PNEC mostró altos contenidos de lípidos y fibra (51.4 y 21.6 g/100g, respectivamente) con buenas capacidades de absorción de agua y aceite. El almacenamiento bajo vacío a 10ºC preservó la capacidad antioxidante (TBARS: malondialdehído, MDA = 0.23 mg/kg, IC₅₀ DPPH = 9.0 mg/mL, y IC₅₀ ABTS = 21 mg/mL luego de un año de almacenamiento). Los recuentos de hongos y levaduras fueron extremadamente bajos en los tratamientos con vacío y envases de baja permeabilidad, para ambas temperaturas. Por lo tanto, el PNE pudo retener adecuados atributos de calidad hasta 12 meses empleando la adecuada combinación de envase y temperatura.

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Citas

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