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Improvements in the Shelf Life of Commercial Corn Dry Masa Flour (CMF) by Reducing Lipid Oxidation

Authors

  • A. Márquez-Castillo,

    1. Author Márquez-Castillo is with Inst. Tecnológico Agropecuario ITA 121, Block 611, Valle del Yaqui, Apdo, Postal 797, Cd. Obregón, Sonora Mexico. Author Vidal-Quintanar is with Dept. de Investigación y Posgrado en Alimentos, Univ. de Sonora, Blvd. Luís Encinas y Rosales s/n, Apdo, Postal 1658, 83000 Col. Centro, Hermosillo, Sonora México. Direct inquiries to author Vidal-Quintanar (E-mail: rvidal@guaymas.uson.mx).
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  • R.L. Vidal-Quintanar

    1. Author Márquez-Castillo is with Inst. Tecnológico Agropecuario ITA 121, Block 611, Valle del Yaqui, Apdo, Postal 797, Cd. Obregón, Sonora Mexico. Author Vidal-Quintanar is with Dept. de Investigación y Posgrado en Alimentos, Univ. de Sonora, Blvd. Luís Encinas y Rosales s/n, Apdo, Postal 1658, 83000 Col. Centro, Hermosillo, Sonora México. Direct inquiries to author Vidal-Quintanar (E-mail: rvidal@guaymas.uson.mx).
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Abstract

Abstract:  To improve the shelf life of commercial nixtamalized corn dry masa flour (CMF), the modified atmosphere packaging (MAP) was used. Pouches (20 × 20 cm) of ethyl vinyl alcohol (EVOH) with 180 g of CMF were stored at 55 °C, and aw of 0.45; under Light and Dark conditions, antioxidants (0.02% TBHQ), Vacuum, and N2 and CO2, and used as treatments. Thereafter, changes in their linoleic acid (LA) concentration by GC, peroxide (PV), and anisidine values (p-A), which were monitored for 180 d. EVOH showed a significantly lower consumption of LA by autoxidation (11.7%± 0.2% in 117 d) than polyethylene film (70.5%± 0.3% in 113 d) under the same storage temperature. The elimination of oxygen by vacuum in each pouch allowed a low consumption (16.4%± 0.1%) of LA. PV (14.5 ± 0.09 mEq/kg of fat), and p-A (63 ± 0.16 mmol/kg) were low, and generated over 121 d of storage. CMF stored under MAP had 100% protection against oxidation of LA.

Practical Application:  A combination of Vacuum and EVOH packaging extended the shelf life of CMF to 108 d with only 10% of LA loss. For retail stores, the EVOH packaging will reduce lipid oxidation of CMF and safety related to off odors and flavors from the oxidation of tortillas will increase dramatically.

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