Stability of food grade antioxidants formulation to use as preservatives on stored peanut. Issue 2 (July 2015)

• Record Type: Journal Article
• Authors: Girardi, Natalia Soledad; Garcia, Daiana; Nesci, Andrea; Passone, María Alejandra; Etcheverry, Miriam
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 62:Issue 2(2015:Jul.)
• Page Start: 1019
• Page End: 1026
• Publication Date: 2015-07
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.01.052
• Languages: English
• ISSNs: 0023-6438

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title id="sectitle0010">Abstract</title> <sec> <p id="abspara0010">The aim of this study was to microencapsulate butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) by complex coacervation using gelatin-gum arabic system as encapsulating agent under different reticulation conditions (with or without crosslinking agent). Morphology, encapsulation efficiency (%EE) and permanence period of compounds in formulation at 25 °C and in peanut grains stored at different temperatures (20, 25 and 30 °C) and water activities (0.65, 0.75, 0.85 and 0.95) were evaluated. Significant statistically differences were observed between crosslinking agents, where microcapsules reticulated with glutaraldehyde were 19% and 21% higher than microcapsules with formaldehyde and without crosslinking agent. Microencapsulation technique used gave about 80 %EE for both antioxidants, regardless of reticulation condition. Permanence of both antioxidants was between 14.4 and 4.6 μg/g in the formulation stored at 25 °C during 30 days and between 730 and 350 ng/g for BHA and BHT, respectively, in peanut system, after 40 days. This methodology is a promising technique for the addition of food grade antioxidants to peanut providing preservative effects for a storage period greater than 40 days, being and alternative for control of mould, mycotoxins and insects in peanut grains.</p> </sec> </abstract>