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Wheat germ stabilization by infrared radiation

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Abstract

Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat germ stabilization in an attempt to extend the shelf life. The effects of treatment time, gap (sample distance to IR emitters) and infrared radiation intensity on wheat germ were analyzed through response surface methodology. Final moisture content, final temperature, color of germ and germ oil quality parameters: free fatty acid content changes and total tocopherol content were the responses evaluated using a Box-Behnken design. A combination of an infrared radiation intensity of 4800 W/m2, a 3 min treatment and 0.2 m emitter-sample distance were the best processing condition to stabilize the wheat germ without significantly reduction of the tocopherol content. A confirmatory experiment was conducted with these optimal conditions, and the heat-treated and raw germ samples were stored for 90 days at room temperature in three layer packages to protect them against light and oxygen. The oil quality parameters indicated that the raw germ had a shelf-life of about 15 days, with the heat-treated wheat germ maintaining its quality for at least 90 days under these stored conditions.

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Abbreviations

IR:

Infrared radiation

FFA:

Free fatty acid content

WI:

Whiteness index

FA0:

Free fatty acid content before incubation

FA48:

Free fatty acid content after 48 h of incubation

ΔFA:

Change in free fatty acid content

TTC:

Total tocopherol content

PV:

Peroxide value

IRRI:

Infrared radiation intensity

GD:

Emitter-sample gap distance

TT:

Treatment time

RSM:

Response surface methodology

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Acknowledgements

The authors would like to thank the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), the Secretaría de Ciencia y Tecnología of Universidad Nacional de Córdoba (SeCyT-UNC) and the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) for financial support. We thank Dr. Paul Hobson, native speaker, for revision of the manuscript.

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Authors and Affiliations

  1. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Juan Filloy S/N, Córdoba, Argentina

    Renato D. Gili, Pablo M. Palavecino, M. Cecilia Penci & Pablo D. Ribotta

  2. Instituto Multidisciplinario de Biología Vegetal (IMBIV), CONICET-UNC, Av. Vélez Sarsfield, 1611, Córdoba, Argentina

    Marcela L. Martinez

  3. Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN-UNC, Av. Vélez Sarsfield, 1611, Córdoba, Argentina

    Renato D. Gili, Pablo M. Palavecino, M. Cecilia Penci, Marcela L. Martinez & Pablo D. Ribotta

Authors
  1. Renato D. Gili
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  2. Pablo M. Palavecino
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  3. M. Cecilia Penci
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  4. Marcela L. Martinez
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  5. Pablo D. Ribotta
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Correspondence to M. Cecilia Penci.

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Gili, R.D., Palavecino, P.M., Cecilia Penci, M. et al. Wheat germ stabilization by infrared radiation. J Food Sci Technol 54, 71–81 (2017). https://doi.org/10.1007/s13197-016-2437-z

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  • DOI: https://doi.org/10.1007/s13197-016-2437-z

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