Food and Feed Research, Journal Year: 2024, Volume and Issue: 00, P. 57 - 57

Published: Jan. 1, 2024

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 pea protein at mass percentages ranging 0% 5%. Hazelnuts coated with these solutions, dried under laminar air flow, vacuum-packed polypropylene bags stored room temperature for 14 days. The 5%-extract coatings increased antioxidant activity hazelnuts by 30 times, while maintaining texture akin uncoated product. fatty acid profile all samples remained unchanged during storage. Uncoated those 1%-formulation showed detectable levels hexanal (0.65 mg/kg 0.31 mg/kg, respectively), marker lipid oxidation. In contrast, was not detected 2% 5%-formulations, indicating protective effect against

Language: Английский