Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

A. G. de O. Sartori; G. R. Sampaio; D. H.M. Bastos; M. H.F. Spoto; L. H. Skibsted; M. A.B. Regitano d’Arce

doi:10.3989/gya.0114181

Autores/as

A. G. de O. Sartori Agri-Food Industry, Food and Nutrition Department, “Luiz de Queiroz” College of Agriculture, University of São Paulo - Department of Food Science, Faculty of Science, University of Copenhagen https://orcid.org/0000-0002-6782-5379
G. R. Sampaio Department of Nutrition, School of Public Health, University of São Paulo https://orcid.org/0000-0002-7763-4664
D. H.M. Bastos Department of Nutrition, School of Public Health, University of São Paulo https://orcid.org/0000-0002-9095-2843
M. H.F. Spoto Agri-Food Industry, Food and Nutrition Department, “Luiz de Queiroz” College of Agriculture, University of São Paulo https://orcid.org/0000-0001-9219-6343
L. H. Skibsted Department of Food Science, Faculty of Science, University of Copenhagen https://orcid.org/0000-0003-1734-5016
M. A.B. Regitano d’Arce Agri-Food Industry, Food and Nutrition Department, “Luiz de Queiroz” College of Agriculture, University of São Paulo https://orcid.org/0000-0001-6801-6277

DOI:

https://doi.org/10.3989/gya.0114181

Palabras clave:

ESR, Nueces, Oxidación lipídica, Radicales libres, Spin trapping

Resumen

La nuez de Brasil es un producto importante de la región amazónica y su cadena productiva es fuente de ingresos para las comunidades locales. Se investigó por la primera vez el efecto de combinaciones de atmósferas de empaquetado (sueltas o empaquetadas al vacío) y temperaturas de almacenamiento (4 ± 1 °C o 24 ± 2 °C) sobre la evolución de la formación de radicales lipídicos y en los volátiles en nueces de Brasil. Se observó que la refrigeración, en combinación con envasado solo o al vacío, fue eficaz para reducir la formación de radicales lipídicos, como se detectó mediante espectroscopía de resonancia magnética de espín (ESR), así como de peróxidos, dienos conjugados y 3-octen-2-ona. Sin embargo, la combinación de refrigeración con envasado al vacío, incluso utilizando bolsas de polietileno de baja densidad (LDPE) con alta velocidad de transmisión de oxígeno (OTR), también redujo la formación de hexanal, que es un volátil de sabor desagradable, por lo que debería recomendarse para el almacenamiento de almendras de Brasil durante el período estudiado.

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