Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil

Federica Balestra; Vito Verardo; Silvia Tappi; Maria Fiorenza Caboni; Marco Dalla Rosa; Santina Romani

doi:10.1007/s13197-019-03918-z

Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil

J Food Sci Technol. 2019 Oct;56(10):4714-4721. doi: 10.1007/s13197-019-03918-z. Epub 2019 Jul 5.

Authors

Federica Balestra¹, Vito Verardo^{2

3}, Silvia Tappi⁴, Maria Fiorenza Caboni^{1

4}, Marco Dalla Rosa^{1

4}, Santina Romani^{1

4}

Affiliations

¹ 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.
² 2Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
³ 3Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avd. del Conocimiento s/n, 18071 Granada, Spain.
⁴ 4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy.

Abstract

Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used. The control included orientated polypropylene (OPP), while the innovative materials contained poly-lactic acid or OPP with a pro-oxidant additive, ethylene vinyl acetate. The physical (moisture, water activity, hardness/crispness) and chemical (peroxide value, conjugated dienes and trienes, and hexanal and nonanal formation) changes of biscuits were monitored during accelerated storage (35 °C and 50% of relative humidity for 105 days). Packaging materials did not have significant impact on textural quality of biscuits. Instead remarkable differences were observed during storage in the evolution of different lipid oxidation compounds, moisture content and water activity among differently packed biscuits. A new ecofriendly packaging showed the best performances in terms of physico-chemical quality of biscuits. The obtained results provide useful information for industrial application.

Keywords: Biscuits; Lipid oxidation; Packaging; Quality; Structural properties.