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Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating.
J Food Sci. 2020 Oct; 85(10):3043-3051.JF

Abstract

Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The objective was to evaluate the preservative effect of walnut polyphenols included in a walnut-proteic edible coating on walnut kernels. Three treatments of walnuts coated with walnut flour were prepared: without the addition of antioxidants (control); with the addition of a walnut phenolic extract; and with the addition of butylated hydroxytoluene (BHT). On the last storage day, the sample with the addition of walnut phenolics presented a lower peroxide (3.64 meq 02 /kg oil) and anisidine value (1.11), conjugated diene (15.92), and hexanal content (19.67 × 106 e.c.) than the control sample (6.23, 1.81, 24.65, and 122.37 × 106 e.c., respectively). Also, on the last day, the control sample showed the highest deterioration of polyunsaturated fatty acids (from 74.83 to 71.08 g/100g), carotenoid (from 3.43 to 1.90 mg/kg), and γ-tocopherol content (from 349.66 to 298.42 mg/kg). In addition, this sample exhibited the highest oxidized (20.33) and the lowest walnut flavor intensity (64.67) on day 84. Regarding consumer acceptance, the phenolic-added sample displayed a greater flavor acceptance score. Walnut phenolics, implemented through a walnut protein-based coating, improve the preservation of walnuts. PRACTICAL APPLICATION: The combination of walnut-phenolic extracts and walnut-based edible coating applied on walnuts by food industries allows to prolong their shelf life, by preserving their nutritional, sensory, and quality properties. Considering the practical feasibility, the procedure used to prepare these products is simple and requires machineries already present in food industries. In addition, the utilization of this coating with walnut-phenolics exerts benefits like, the prevention of allergen cross-contamination in the chain of production, the utilization of an industry's residue, the replacement of synthetic antioxidants and, and the diminishment of the amount and thickness of plastic needed for walnuts' packaging.

Authors+Show Affiliations

Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina.Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina.Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina.Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina.Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32856299

Citation

Grosso, Antonella L., et al. "Improving Walnuts' Preservation By Using Walnut Phenolic Extracts as Natural Antioxidants Through a Walnut Protein-based Edible Coating." Journal of Food Science, vol. 85, no. 10, 2020, pp. 3043-3051.
Grosso AL, Riveros C, Asensio CM, et al. Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating. J Food Sci. 2020;85(10):3043-3051.
Grosso, A. L., Riveros, C., Asensio, C. M., Grosso, N. R., & Nepote, V. (2020). Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating. Journal of Food Science, 85(10), 3043-3051. https://doi.org/10.1111/1750-3841.15395
Grosso AL, et al. Improving Walnuts' Preservation By Using Walnut Phenolic Extracts as Natural Antioxidants Through a Walnut Protein-based Edible Coating. J Food Sci. 2020;85(10):3043-3051. PubMed PMID: 32856299.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating. AU - Grosso,Antonella L, AU - Riveros,Cecilia, AU - Asensio,Claudia M, AU - Grosso,Nelson R, AU - Nepote,Valeria, Y1 - 2020/08/27/ PY - 2020/03/21/received PY - 2020/07/01/revised PY - 2020/07/08/accepted PY - 2020/8/29/pubmed PY - 2021/1/6/medline PY - 2020/8/29/entrez KW - Juglans regia L. KW - conservation KW - oxidation KW - proteic coating SP - 3043 EP - 3051 JF - Journal of food science JO - J Food Sci VL - 85 IS - 10 N2 - Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The objective was to evaluate the preservative effect of walnut polyphenols included in a walnut-proteic edible coating on walnut kernels. Three treatments of walnuts coated with walnut flour were prepared: without the addition of antioxidants (control); with the addition of a walnut phenolic extract; and with the addition of butylated hydroxytoluene (BHT). On the last storage day, the sample with the addition of walnut phenolics presented a lower peroxide (3.64 meq 02 /kg oil) and anisidine value (1.11), conjugated diene (15.92), and hexanal content (19.67 × 106 e.c.) than the control sample (6.23, 1.81, 24.65, and 122.37 × 106 e.c., respectively). Also, on the last day, the control sample showed the highest deterioration of polyunsaturated fatty acids (from 74.83 to 71.08 g/100g), carotenoid (from 3.43 to 1.90 mg/kg), and γ-tocopherol content (from 349.66 to 298.42 mg/kg). In addition, this sample exhibited the highest oxidized (20.33) and the lowest walnut flavor intensity (64.67) on day 84. Regarding consumer acceptance, the phenolic-added sample displayed a greater flavor acceptance score. Walnut phenolics, implemented through a walnut protein-based coating, improve the preservation of walnuts. PRACTICAL APPLICATION: The combination of walnut-phenolic extracts and walnut-based edible coating applied on walnuts by food industries allows to prolong their shelf life, by preserving their nutritional, sensory, and quality properties. Considering the practical feasibility, the procedure used to prepare these products is simple and requires machineries already present in food industries. In addition, the utilization of this coating with walnut-phenolics exerts benefits like, the prevention of allergen cross-contamination in the chain of production, the utilization of an industry's residue, the replacement of synthetic antioxidants and, and the diminishment of the amount and thickness of plastic needed for walnuts' packaging. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/32856299/Improving_walnuts'_preservation_by_using_walnut_phenolic_extracts_as_natural_antioxidants_through_a_walnut_protein_based_edible_coating_ L2 - https://doi.org/10.1111/1750-3841.15395 DB - PRIME DP - Unbound Medicine ER -