Artículo
Quality preservation of walnut kernels using edible coatings
Fecha de publicación:
10/2018
Editorial:
Instituto de la Grasa
Revista:
Grasas y Aceites
ISSN:
0017-3495
e-ISSN:
1988-4214
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The objective of this work was to evaluate the performance of various edible coatings for preserving the quality of walnut kernels (W) during storage. Three edible coatings based on carboxymethyl cellulose (CMC), methyl cellulose (MC) and whey protein isolates (WP) were prepared. Coated and uncoated walnuts (WC) were stored for 210 days at room temperature (23±2 °C). After 210 days, WC presented the highest peroxide value (PV = 3.06 meqO2/kg), conjugated dienes (CD = 3.01) and trienes (CT = 0.31), pentanal, nonanal, hexanal, and decane, 5,6-bis (2,2-dimethylpropylidene) contents. Meanwhile, WMC showed the lowest PV (1.20 meqO2/kg), CD (2.26) and CT (0.17) and the lowest decrease in carotenoid content (0.60 mg/kg). The L* value measured in walnut oil decreased in all samples. MC, CMC and WP coatings showed protection on walnuts against the deterioration process. MC coating displayed the best performance.
Palabras clave:
COATINGS
,
OXIDATION
,
PRESERVATION
,
WALNUTS
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
Grosso, Antonella Luciana; Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Quality preservation of walnut kernels using edible coatings; Instituto de la Grasa; Grasas y Aceites; 69; 4; 10-2018
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