Quality preservation of walnut kernels using edible coatings

ASENSIO C.; GROSSO, A. L.; GROSSO N. R.; NEPOTE V.

GRASAS Y ACEITES

INST GRASA SUS DERIVADOS

Lugar: Sevilla; Año: 2018 vol. 69

0017-3495

The objective of this work was to evaluate the performance of various edible coatings in preserving the quality of walnut kernels (W) during storage. Three edible coatings based on carboxymethyl cellulose (CMC), methyl cellulose (MC) and whey proteins 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 deterioration process. MC coating displayed the best performance.