Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Abstract

Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid‐rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated with carboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage. Four samples were prepared: almonds without coating (C), almonds coated with carboxymethyl cellulose (CMC), almonds coated with CMC supplemented with peanut skins extract (E), and almonds coated with CMC and supplemented with butylhydroxytoluene (BHT). Proximate composition and fatty acid profile were determined on raw almonds. Almond samples (C, CMC, E and BHT) were stored at 40 °C for 126 d. Lipid oxidation indicators: peroxide value (PV), conjugated dienes (CD), volatile compounds (hexanal and nonanal), and sensory attributes were determined for the stored samples. Samples showed small but significant increases in PV, CD, hexanal and nonanal contents, and intensity ratings of negative sensory attributes (oxidized and cardboard). C had the highest tendency to deterioration during storage. At the end of storage (126 d), C had the highest PV (3.90 meqO2/kg), and BHT had the lowest PV (2.00 meqO2/kg). CMC and E samples had similar intermediate PV values (2.69 and 2.57 meqO2/kg, respectively). CMC coating and the addition of natural (peanut skin extract) and synthetic (BHT) antioxidants provide protection to the roasted almond product.

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

“…Likewise, Larrauri et al. () recorded similar increments for cardboard and oxidized attributes in coated almonds. Oxidized and cardboard attributes are associated with oxidative deterioration and the occurrence of undesirable compounds.…”

Effect of mango kernel starch coatings on the shelf life of almond ( Prunus dulcis ) kernels

“…Another study reported the effect of HPMC coatings with and without antioxidants on toasted almonds and found that all the HPMC coatings were effective in delaying lipid oxidation in almonds as compared with control (Atarés, et al ). Larrauri et al () reported the effect of CMC supplemented with peanut skin extract and BHT and reported that the addition of natural and synthetic antioxidant provide protection to roasted almond products.…”

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

“…The intake of nuts has been positively correlated with health benefits linked to anticancer and antitherogenic effects, regulation of immunological and inflammatory responses, antioxidant capacities, and reduction of mediators of chronic diseases (Rabadán, Álvarez‐Ortí, & Pardo, ). Almond is a major nut produced worldwide (FAOSTAT, ), often eaten fresh or after technological processing and as a component of various dishes (Larrauri et al, ). Previous studies have reported a large variation in the chemical composition of almonds, depending on cultivars and fractions analyzed (Bolling, McKay, & Blumberg, ; Čolić et al, ; Yada, Lapsley, & Huang, ).…”