Effect of packaging and storage conditions on quality of shelled walnuts (Journal article)
Mexis, S. F./ Badeka, A. V./ Riganakos, K. A./ Karakostas, K. X./ Kontominas, M. G.
The present study investigated the effect of packaging and storage conditions on quality of raw shelled walnuts. Walnut kernels were packaged in: (a) low density polyethylene (LDPE), 55 mu m in thickness in air, (b) polyethylene terephthalate parallel to polyethylene (PET parallel to PE), 70 pm in thickness under N(2), and (c) PET-SiO(x)parallel to PE pouches, 62 mu m in thickness under N(2). Samples were stored either under fluorescent light or in the dark at 4 or 20 degrees C for a period of 12 months. Quality parameters monitored were peroxide value (PV), hexanal, 2-thiobarbituric acid (TBA), odor, and taste of product. PV ranged between 0.3 for fresh walnut kernels and 31.4 meq O(2)/kg oil for walnuts packaged in PE pouches exposed to light after 12 months of storage. Respective values for hexanal were <28.5 mu g/kg and 36.0 mg/kg and for TBA ca. 0.2 and 11 mg MDA/kg. Values for odor ranged between 0.2 for fresh walnut kernels and 5.7 for walnut kernels packaged in PE exposed to light after 12 months of storage at 20 degrees C. Respective values for taste were 0.7 and 6.8. Taste proved to be a more sensitive attribute than odor. Based on shelf life (taste) values and PV data it is proposed that the upper limit value for PV is close to 10.0 meq O(2)/kg walnut oil. Respective limit values for hexanal are 1-2 ring hexanal/kg walnut and for TBA is 1-2 ring malondialdehyde/kg walnut. Walnuts retained acceptable quality for ca. 2 months in PE-air, 4-5 months in PET parallel to PE-N(2) and at least 12 months in PET-SiO(x)parallel to PE-N(2) pouches at 20 degrees C, with samples stored in the dark retaining slightly higher quality than those exposed to light. The effect of parameters investigated followed the sequence: temperature > degree of O(2) barrier > lighting conditions. (C) 2008 Elsevier Ltd. All rights reserved.
|Institution and School/Department of submitter:||Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας|
|Keywords:||walnuts,packaging,shelf life,quality,oleic-acid peanuts,juglans-regia l.,lipid oxidation,water activity,stability,flavor,nuts,attributes,almonds,food|
|Link:||<Go to ISI>://000265348300011|
|Appears in Collections:||Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)|
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