Increase of walnuts' shelf life using a walnut flour protein-based edible coating

Autores
Grosso, Antonella Luciana; Asensio, Claudia Mariana; Grosso, Nelson; Nepote, Valeria
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present study aimed to improve walnut quality during storage. An edible coating was developed from defatted walnut flour and applied to the surface of walnut kernels, which were subsequently stored at 40 °C for 84 days along with walnuts coated with methylcellulose and uncoated kernels. On day 84, the walnuts coated with the walnut flour coating presented the lowest oxidized (13.33) and cardboard (34.73) flavors, the highest walnut flavor (72.27), the highest carotenoid (2.01 mg/kg) and γ-tocopherol contents (306.78 mg/kg) and the least deterioration of oleic/linoleic fatty acids ratio. Furthermore, the kernels covered in this coating displayed higher overall consumers´ acceptance than those covered with methylcellulose (5.31). The methylcellulose and walnut flour coatings also prevented against polyunsaturated fatty acids? deterioration, while walnuts coated with methylcellulose displayed a better behavior for peroxide value. Both coatings protected walnuts against the deterioration processes. Walnut flour coating could be used as a natural alternative to prolong the shelf life of walnut kernels, without the introduction of allergens nor synthetic compounds in this food product.
Fil: Grosso, Antonella Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
JUGLANS REGIA
OXIDATION
PRESERVATION
PROTECTION
STABILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/111204
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/111204
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Increase of walnuts' shelf life using a walnut flour protein-based edible coatingGrosso, Antonella LucianaAsensio, Claudia MarianaGrosso, NelsonNepote, ValeriaJUGLANS REGIAOXIDATIONPRESERVATIONPROTECTIONSTABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The present study aimed to improve walnut quality during storage. An edible coating was developed from defatted walnut flour and applied to the surface of walnut kernels, which were subsequently stored at 40 °C for 84 days along with walnuts coated with methylcellulose and uncoated kernels. On day 84, the walnuts coated with the walnut flour coating presented the lowest oxidized (13.33) and cardboard (34.73) flavors, the highest walnut flavor (72.27), the highest carotenoid (2.01 mg/kg) and γ-tocopherol contents (306.78 mg/kg) and the least deterioration of oleic/linoleic fatty acids ratio. Furthermore, the kernels covered in this coating displayed higher overall consumers´ acceptance than those covered with methylcellulose (5.31). The methylcellulose and walnut flour coatings also prevented against polyunsaturated fatty acids? deterioration, while walnuts coated with methylcellulose displayed a better behavior for peroxide value. Both coatings protected walnuts against the deterioration processes. Walnut flour coating could be used as a natural alternative to prolong the shelf life of walnut kernels, without the introduction of allergens nor synthetic compounds in this food product.Fil: Grosso, Antonella Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaElsevier Science2020-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111204Grosso, Antonella Luciana; Asensio, Claudia Mariana; Grosso, Nelson; Nepote, Valeria; Increase of walnuts' shelf life using a walnut flour protein-based edible coating; Elsevier Science; LWT - Food Science and Technology; 118; 1-20200023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108712info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643819310540info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:10Zoai:ri.conicet.gov.ar:11336/111204instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:11.059CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Increase of walnuts' shelf life using a walnut flour protein-based edible coating
title Increase of walnuts' shelf life using a walnut flour protein-based edible coating
spellingShingle Increase of walnuts' shelf life using a walnut flour protein-based edible coating
Grosso, Antonella Luciana
JUGLANS REGIA
OXIDATION
PRESERVATION
PROTECTION
STABILITY
title_short Increase of walnuts' shelf life using a walnut flour protein-based edible coating
title_full Increase of walnuts' shelf life using a walnut flour protein-based edible coating
title_fullStr Increase of walnuts' shelf life using a walnut flour protein-based edible coating
title_full_unstemmed Increase of walnuts' shelf life using a walnut flour protein-based edible coating
title_sort Increase of walnuts' shelf life using a walnut flour protein-based edible coating
dc.creator.none.fl_str_mv Grosso, Antonella Luciana
Asensio, Claudia Mariana
Grosso, Nelson
Nepote, Valeria
author Grosso, Antonella Luciana
author_facet Grosso, Antonella Luciana
Asensio, Claudia Mariana
Grosso, Nelson
Nepote, Valeria
author_role author
author2 Asensio, Claudia Mariana
Grosso, Nelson
Nepote, Valeria
author2_role author
author
author
dc.subject.none.fl_str_mv JUGLANS REGIA
OXIDATION
PRESERVATION
PROTECTION
STABILITY
topic JUGLANS REGIA
OXIDATION
PRESERVATION
PROTECTION
STABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The present study aimed to improve walnut quality during storage. An edible coating was developed from defatted walnut flour and applied to the surface of walnut kernels, which were subsequently stored at 40 °C for 84 days along with walnuts coated with methylcellulose and uncoated kernels. On day 84, the walnuts coated with the walnut flour coating presented the lowest oxidized (13.33) and cardboard (34.73) flavors, the highest walnut flavor (72.27), the highest carotenoid (2.01 mg/kg) and γ-tocopherol contents (306.78 mg/kg) and the least deterioration of oleic/linoleic fatty acids ratio. Furthermore, the kernels covered in this coating displayed higher overall consumers´ acceptance than those covered with methylcellulose (5.31). The methylcellulose and walnut flour coatings also prevented against polyunsaturated fatty acids? deterioration, while walnuts coated with methylcellulose displayed a better behavior for peroxide value. Both coatings protected walnuts against the deterioration processes. Walnut flour coating could be used as a natural alternative to prolong the shelf life of walnut kernels, without the introduction of allergens nor synthetic compounds in this food product.
Fil: Grosso, Antonella Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description The present study aimed to improve walnut quality during storage. An edible coating was developed from defatted walnut flour and applied to the surface of walnut kernels, which were subsequently stored at 40 °C for 84 days along with walnuts coated with methylcellulose and uncoated kernels. On day 84, the walnuts coated with the walnut flour coating presented the lowest oxidized (13.33) and cardboard (34.73) flavors, the highest walnut flavor (72.27), the highest carotenoid (2.01 mg/kg) and γ-tocopherol contents (306.78 mg/kg) and the least deterioration of oleic/linoleic fatty acids ratio. Furthermore, the kernels covered in this coating displayed higher overall consumers´ acceptance than those covered with methylcellulose (5.31). The methylcellulose and walnut flour coatings also prevented against polyunsaturated fatty acids? deterioration, while walnuts coated with methylcellulose displayed a better behavior for peroxide value. Both coatings protected walnuts against the deterioration processes. Walnut flour coating could be used as a natural alternative to prolong the shelf life of walnut kernels, without the introduction of allergens nor synthetic compounds in this food product.
publishDate 2020
dc.date.none.fl_str_mv 2020-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/111204
Grosso, Antonella Luciana; Asensio, Claudia Mariana; Grosso, Nelson; Nepote, Valeria; Increase of walnuts' shelf life using a walnut flour protein-based edible coating; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111204
identifier_str_mv Grosso, Antonella Luciana; Asensio, Claudia Mariana; Grosso, Nelson; Nepote, Valeria; Increase of walnuts' shelf life using a walnut flour protein-based edible coating; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108712
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643819310540
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269141233303552
score 13.13397

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