PEA PROTEIN COATINGS INCORPORATED WITH PHENOLIC COMPOUNDS REDUCE OXIDATIVE RANCIDITY IN RAW HAZELNUTS (CORYLUS AVELLANA L.)

Keywords: functional coating, antioxidant activity, hazelnuts, shelf life, lipid oxidation, fatty acids

Abstract


With the aim of producing a functional edible coating to delay rancidity in fat-rich foods, phenolics were extracted from apple pomace and incorporated into 10%-aqueous solutions of pea protein at mass percentages ranging from 0% to 5%. Hazelnuts were coated with these solutions, dried under laminar air flow, vacuum-packed in polypropylene bags and stored at room temperature for 14 days. The 5%-extract coatings increased the antioxidant activity of the hazelnuts by 30 times, while maintaining a texture akin to the uncoated product. The fatty acid profile of all samples remained unchanged during storage. Uncoated hazelnuts and those coated with the 1%-formulation showed detectable levels of hexanal (0.65 mg/kg and 0.31 mg/kg, respectively), a marker of lipid oxidation. In contrast, hexanal was not detected in the samples coated with the 2% and 5%-formulations, indicating a protective effect against lipid oxidation

Author Biography

Miona Belović, University of Novi Sad, Institute of Food Technology
Naučni saradnik

References

Amaral, J. S., Casal, S., Citová, I., Santos, A., Seabra, R. M., & Oliveira, B. P. (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. European Food Research and Technology, 222 (3-4), 274-280. https://doi.org/10.1007/s00217-005-0068-0

Boonprab, K., Matsuia, K., Yoshida, M., Akakabe, Y., Chirapart, A., & Kajiwara, T., (2003). C6-aldehyde formation by fatty acid hydroperoxide lyase in the brown alga Laminaria angustata. Zeitschrift für Naturforschung C, 58 (3-4), 207-214. https://doi.org/10.1515/znc-2003-3-412

Boye, J. I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., & Rajamohamed, S. H. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International, 43(2), 537-546. https://doi.org/10.1016/j.foodres.2009.07.021

Boyer, J. & Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3, 5-20. https://doi.org/10.1186/1475-2891-3-5

Buttery, G., Turnbaugh, G., & Ling, C. (1988). Contribution of volatiles to rice aroma. Journal of Agricultural and Food Chemistry, 36(5), 1006-1009.

Ćetković, G., Čanadanović-Brunet, J., Djilas, S., Savatović, S., Mandić, A., & Tumbas, V. (2008). Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace. Food Chemistry, 109(2), 340-347. https://doi.org/10.1016/j.foodchem.2007.12.046

Linares-Castañeda, A., Sánchez-Chino, X. M., Gómez y Gómez, Y. de Las M., Jiménez-Martínez, C., Herrera, J. M., Cid-Gallegos, M. S., & Corzo-Ríos, L. J. (2023). Cereal and legume protein edible films: a sustainable alternative to conventional food packaging. International Journal of Food Properties, 26(2), 3197-3213. https://doi.org/10.1080/10942912.2023.2267785

Choi, W. S., & Han, J. H. (2001). Physical and mechanical properties of pea‐protein‐based edible films. Journal of Food Science, 66(2), 319-322. https://doi.org/10.1111/j.1365-2621.2001.tb11339.x

Choi, W. S., & Han, J. H. (2002). Film‐forming mechanism and heat denaturation effects on the physical and chemical properties of pea‐protein‐isolate edible films. Journal of Food Science, 67(4), 1399-1406. https://doi.org/10.1111/j.1365-2621.2002.tb10297.x

Chong, K.Y. & Brooks, M.S. (2022). Development of pea protein-based films and coatings with haskap leaf extracts. Applied Food Research, 2(1), 100102. https://doi.org/10.1016/j.afres.2022.100102

Colla, L. M., Reinehr, C. O., Reichert, C., & Costa, J. A. V. (2007). Production of biomass and nutraceutical compounds by Spirulina platensis under different temperature and nitrogen regimes. Bioresource Technology, 98, 1489–1493.

Dangaran, K., Tomasula, P.M., & Qi, P. (2009). Structure and function of protein-based edible films and coatings. In K. Huber, & M. Embuscado (Eds.), Edible films and coatings for food applications. New York, NY: Springer. https://doi.org/10.1007/978-0-387-92824-1_2

Ebrahem, K. S., Richardson, D. G., Tetley, R. M., & Mehlenbacher, S. A. (1994). Oil content, fatty acid composition, and vitamin E concentrations of 17 hazelnut varieties, compared to other types of nuts and oil seeds. Acta Horticulturae, 351, 685-692. https://doi.org/10.17660/ActaHortic.1994.351.76

Espín, J. C., Soler-Rivas, C., & Wichers, H. J. (2000). Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2, 2-diphenyl-1-picrylhydrazyl radical. Journal of Agricultural and Food Chemistry, 48, 648-656. https://doi.org/10.1021/jf9908188

Fallico, B., Arena, E., & Zappala M. (2003). Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemistry, 81, 569-573. https://doi.org/10.1016/S0308-8146(02)00497-1

FAOSTAT (2022). Crops production data. Retrieved 8th July 2024 from http://www.fao.org/faostat/en/#home

Fernandes, P. A., Le Bourvellec, C., Renard, C. M., Nunes, F. M., Bastos, R., Coelho, E., Wessel, D. F., Coimbra, M. A. & Cardoso, S. M. (2019). Revisiting the chemistry of apple pomace polyphenols. Food Chemistry, 294, 9-18. https://doi.org/10.1016/j.foodchem.2019.05.006

Galus, S., & Kadzińska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends in Food Science & Technology, 45(2), 273-283. https://doi.org/10.1016/j.tifs.2015.07.011

García, Y. D., Valles, B. S., & Lobo, A. P. (2009). Phenolic and antioxidant composition of by-products from the cider industry: apple pomace. Food Chemistry, 117(4), 731-738. https://doi.org/10.1016/j.foodchem.2009.04.049

Ghirardello, D., Bertolino, M., Belviso S., Dal Bello, B., Giordano, M., Rollea L., Gerbia V., Antonucci M., Spigolon N., & Zeppa G. (2016). Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions. Postharvest Biology and Technology, 112, 95-104. https://doi.org/10.1016/j.postharvbio.2015.09.039

Grosso, N. R., & Ressurreccion, A. V. A. (2002). Predicting consumer acceptance of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science, 67(4), 1530-1537. https://doi.org/10.1111/j.1365-2621.2002.tb10317.x

Gupta, D., Lall, A., Kumar, S., Patil, T. D., & Gaikwad, K. K. (2024). Plant based edible films and coatings for food packaging applications: Recent advances, applications, and trends. Sustainable Food Technology, 2, 1428-1455. https://doi.org/10.1039/D4FB00110A

Gürses, M. (2006). Mycoflora and aflatoxin content of hazelnuts, walnuts, peanuts, almonds and roasted chickpeas (LEBLEBI) sold in Turkey. International Journal of Food Properties, 9(3), 395-399. https://doi.org/10.1080/10942910600596597

Hyson, D. A. (2011). A comprehensive review of apples and apple components and their relationship to human health. Advances in Nutrition, 2(5), 408-420. https://doi.org/10.3945/an.111.000513

ISO (2004). Microbiology of food and animal feeding stuffs - Determination of water activity. ISO 21807. Geneva, Switzerland: International Organization for Standardization.

Jiménez, A., Beltrán, G., & Aguilera, M.P. (2004). Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils. Journal of Chromatography A, 1028 (2), 321-324. https://doi.org/10.1016/j.chroma.2003.11.096

Kadam, S. U., Pankaj, S. K., Tiwari, B. K., Cullen, P. J., & O’Donnell, C. P. (2015). Development of biopolymer-based gelatin and casein films incorporating brown seaweed Ascophyllum nodosum extract. Food Packaging and Shelf Life, 6, 68-74. https://doi.org/10.1016/j.fpsl.2015.09.003

Karlović, Đ., & Andrić, N. (1996). Quality control of oil seeds. University of Novi Sad, Faculty of Technology, Federal Ministry of Science, Technology and Development, Federal Bureau of Standardization, Belgrade (in Serbian).

Kowalczyk, D., & Baraniak, B. (2011). Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films. Journal of Food Engineering, 105(2), 295-305. https://doi.org/10.1016/j.jfoodeng.2011.02.037

Mandić, A. I., Sedej, I. J., Sakač, M. B. & Mišan, A. Č. (2013). Static headspace gas chromatographic method for aldehyde determination in crackers. Food Analytical Methods, 6 (1), 61-68.

Mehyar, G. F., Al‐Ismail, K., Han, J. H., & Chee, G. W. (2012). Characterization of edible coatings consisting of pea starch, whey protein isolate, and carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts. Journal of Food Science, 77 (2), E52-E59. https://doi.org/10.1111/j.1750-3841.2011.02559.x

Mexis, S. F., Badeka, A. V., Riganakos, K. A., & Kontominas, M. G. (2010). Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. Innovative Food Science & Emerging Technologies, 11 (1), 177-186. https://doi.org/10.1016/j.ifset.2009.09.001

Mexis, S.F., & Kontominas, M.G., 2009. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry, 78(6), 407-413. https://doi.org/10.1016/j.radphyschem.2009.03.008

Mihalca, V., Kerezsi, A.D., Weber, A., Gruber-Traub, C., Schmucker, J., Vodnar, D.C., Dulf, F.V., Socaci, S.A., Fărcaș, A., Mureșan, C.I., et al. (2021). Protein-based films and coatings for food industry applications. Polymers, 13, 769. https://doi.org/10.3390/polym13050769

Nicolotti, L., Cordero, C., Bicchi, C., Rubiolo, P., Sgorbini, B., & Liberto E. (2013). Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting. Food Chemistry, 138, 1723-1733. https://doi.org/10.1016/j.foodchem.2012.11.086

Parcerisa, J., Richardson, D.G., Rafecas, M., Codony, R., & Boatella, J. (1998). Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus avellana L.) harvested in Oregon (USA). Journal of Chromatography A, 805 (1), 259-268. https://doi.org/10.1016/S0021-9673(98)00049-1

Perussello, C.A., Zhang, Z., Marzocchella, A., & Tiwari. B.K. (2017). Valorization of apple pomace by extraction of valuable compounds. Comprehensive Reviews in Food Science and Food Safety, 16(5), 776-796. https://doi.org/10.1111/1541-4337.12290

Pingret, D., Fabiano-Tixier, A. S., Le Bourvellec, C., Renard, C. M., & Chemat, F. (2012). Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace. Journal of Food Engineering, 111(1), 73-81. https://doi.org/10.1016/j.jfoodeng.2012.01.026

Pitt, J. I., & Hocking, A. D. (2009). Fungi and Food Spoilage. Springer Science – Business Media, New York, USA.

Samson, A. R., Hoekstra, S. E., & Frisvad, C. J. (2004). Introduction to Food-and Airborne Fungi. Centraalbureau voor Schimmelcultures, Utrecht, The Netherlands.

Samson, R. A., & Frisvad, J. C., (2004). Penicillium subgenus Penicillium: new taxonomic shemes, mycotoxins and other extrolites. Centaalbureau voor Schimmelcultures, Utrecht, The Netherlands.

Schieber, A., Hilt, P., Streker, P., Endreß, H. U., Rentschler, C., & Carle, R. (2003). A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innovative Food Science & Emerging Technologies, 4(1), 99-107. https://doi.org/10.1016/S1466-8564(02)00087-5

Shahidi, F., Alasalvar, C., & Liyana-Pathirana, C.M. (2007). Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. Journal of Agricultural and Food Chemistry, 55(4), 1212-1220.

Shevkani, K., & Singh, N. (2015). Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates. International Journal of Food Science & Technology, 50(4), 1033-1043. https://doi.org/10.1111/ijfs.12733

Singleton, V. L., Orthofer, R., & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1

Zacheo, G., Cappello, A. R., Perrone, L. M., & Gnoni, G.V. (1998). Analysis of factors influencing lipid oxidation of almond seeds during accelerated ageing. LWT-Food Science and Technology, 31(1), 6-9. https://doi.org/10.1006/fstl.1997.0289

Zhang, W., Boateng, I.D., Xu, J., & Zhang, Y. (2024). Proteins from legumes, cereals, and pseudo-cereals: composition, modification, bioactivities, and applications. Foods, 13, 1974. https://doi.org/10.3390/foods13131974

Zioga, M., Papantonopoulou, G., & Evageliou, V. (2023). High internal phase emulsions and edible films with high methoxyl pectin and pea protein isolate or sodium caseinate. Food Hydrocolloids, 140, 108605. https://doi.org/10.1016/j.foodhyd.2023.108605

Published
2024/11/26
Section
Original research paper